Stuffed chicken fillet. Stuffed chicken fillet in the oven Stuffed chicken fillet

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Dry dietary meat can be turned into a poem of taste by filling it with all sorts of juicy, aromatic and even exotic fillings. For example, a chicken breast stuffed with fruit or cottage cheese will delight the most discerning gourmets. The stuffed fillet is baked, fried and stewed, obtaining a new amazing taste each time.

A universal dish that can be prepared for a quick dinner, at a picnic on a grill pan, or served on a holiday table as the highlight of the program. The main advantages of the recipe: hearty filling and instant cooking on the hob or open fire.

The number of products is determined by the number of eaters:

prepared chicken fillet pieces;
any cheese, hard or creamy;
mushrooms, fresh, salted or dried;
marinade to taste (vinegar with mustard, soy sauce, wine, lemon juice, etc.);
salt;
egg;
oil and breadcrumbs for frying.

To place the filling in a piece of fillet, make a small pocket in it with the tip of a sharp knife. Small pieces of breast can be cut almost in half and then secured with toothpicks or thread.

Preparation of products:

fillet – lightly beat, wrap in cling film;
dried mushrooms - soak, from salted ones - drain the brine, finely chop;
Chop the onion and hard cheese too.

Preparation will take no more than half an hour:

The chicken is marinated in the refrigerator for 15-20 minutes;
Mushrooms and onions are fried until tender;
The hot filling is mixed with the cheese so that it melts slightly and binds it;
After this, the mushrooms should cool slightly so that the meat inside does not become damp;
The workpiece is filled with filling and sealed at the edges.

To make fried meat juicy, it is important to follow three rules.

First, the fillet is beaten. Without fanaticism, so that the juice does not come out. There should be no gaps in the meat; it is enough to get pieces 1 cm thick.
After this, the workpiece is marinated under a lid or in a tightly tied bag.
Salt and add seasonings before cooking.

Meat envelopes will not tear or crumble if you fry them in breading.

Beat the egg, you can add a little milk to it.
Stuffed fillet pieces are dipped first in this mixture and then in breadcrumbs.
The chicken is placed in a hot frying pan and fried in vegetable oil for five minutes on each side. The crust will turn out even golden in color if the heat is medium.

Stuffed chicken breast baked in the oven

The cooking method completely changes the taste. You can bake chicken with the same filling as in the previous recipe and get a completely different dish.

The only substitution in the ingredients is to use garlic instead of onions:

chicken breast;
fresh mushrooms;
several cloves of garlic;
any cheese, mozzarella is best;
greenery;
a couple of tablespoons of lemon juice;
salt and pepper.

Cooking time in the oven is slightly longer than in a frying pan. Readiness is determined by the color of the top crust.

Mushrooms are cut into slices and fried.
Cool the filling, squeeze the garlic into it and add finely chopped herbs.
Pockets are made from the beaten fillet.
They are salted, peppered, rubbed with seasonings and sprinkled with lemon juice.
The filling-filled pieces are secured along the edges with toothpicks.
To make the top crust beautiful, you can brush the top of the fillet with sour cream, butter or mayonnaise, and sprinkle with paprika or sesame seeds.
The dish is baked in the oven for 15-20 minutes at a temperature of 2000C.

Chicken breast stuffed with mushrooms can be served either cold or hot.

With spinach and cheese in a slow cooker

For those who have already appreciated the taste and benefits of spinach, a recipe for chicken breast stuffed with this type of green vegetable will come in handy. To preserve its properties as much as possible, a slow cooker is used for cooking.

You will need the simplest products:

chicken fillet;
spinach, fresh or frozen;
processed cheese, for gourmets – ricotta cheese;
several cloves of garlic;
salt and pepper.

Not a drop of oil! It doubles the calorie content of the dish. In its own juice, the chicken will be soft and tender. If you pour a couple of tablespoons of wine over the fillet or sprinkle with lemon juice, the dish will be much juicier.

Stew spinach for 3-5 minutes. Frozen will give a lot of liquid, it needs to be drained.
Together with cheese and garlic, spinach is crushed in a blender to a thick porridge.
Chicken pockets are filled with this mixture. If the cuts are made correctly, the filling will not leak out during cooking.
Portioned pieces are salted and peppered.
Place the chicken pieces in a slow cooker and add a little water, no more than 50-100 ml.
The “Quenching” mode is set for 40 minutes.

The dish will be tastier if you stew the chicken with a vegetable side dish, for example, Brussels sprouts.

As an experiment, it is worth replacing the cheese in the filling with low-fat cottage cheese and a beaten egg. The delicate creamy taste of the dish will be decorated with piquant sourness.

If a couple of extra calories doesn't ruin your appetite, you can bake chicken breasts in a slow cooker until golden brown. To do this, portioned pieces stuffed with spinach are placed in a greased bowl. The “Baking” mode is set. The chicken is fried for 15 minutes on each side.

Chicken breasts stuffed with vegetables

This option with a juicy filling can be safely served at the holiday table, although the ingredients are the most common:

chicken fillet;
carrot;
bell pepper;
celery root;
dill and parsley;
garlic;
sour cream;
mustard;
salt and pepper;
paprika;
oil for frying.

The filling is prepared in advance; it must cool well.

Vegetables are cut into tiny pieces, it is better to grate carrots on a coarse grater. A well-shredded filling makes it easier to fill fillet pockets.
Everything is fried in oil over high heat so that the vegetables do not cook. It's more likely to be deep-fried.
Greens and garlic are added to cold vegetables.
The fillet will have to be cut almost in half to give more space for the filling.
Beat the meat, add salt and pepper and unfold it like a book.
Place the filling on one “page”, cover the other and secure with toothpicks.
Bake in the oven for 15-20 minutes at 1900C.
Pour over the sauce made from sour cream, mustard and paprika and leave for another 10 minutes.

If you make a lot of sauce, add broth and cover with a lid, the stuffed breasts will stew. The result will be a completely different dish, no less juicy and appetizing.

Fillet stuffed with vegetables is served hot to highlight the flavor of the filling.

Chicken breasts can be stuffed with any products that match your taste. Here are some options for a variety of fillings.

Chicken fillet with cheese, herbs and garlic

It is better to grind this filling in a blender:

cheese, preferably hard;
dill and parsley;
several cloves of garlic;
paprika, basil or other seasonings to taste;
salt and pepper.

The resulting creamy mass can be filled even with small pieces of fillet. Filled meat envelopes are fried in breadcrumbs or baked. Cooking time in the oven is short. 15-20 minutes is enough for the meat to cook, and for the cheese and herbs to not leak out.

Chicken breast stuffed with tomatoes and cheese

Vegetables can be used either fresh or canned. You need to completely drain the liquid from the salted ones; you no longer have to salt the meat.

For filling:

tomatoes;
Bulgarian pepper;
parsley;
hard cheese;
parsley;
a pinch of breadcrumbs for each portion;
salt and pepper;
oil for frying.

The filling is not subject to heat treatment, so the cooking time in the oven should be at least 40-50 minutes.

Wash and chop tomatoes, peppers and herbs.
Grate the cheese and add to the vegetables.
Add crackers to the filling. They will not allow vegetable juice to leak out during cooking.
Fill the battered and salted chicken pockets.
Seal the edges tightly so that juicy vegetables do not “run away” onto the baking sheet.
Bake at 1900C until the meat and filling are ready.

Can be served cold as an appetizer or hot with a side dish as a main course.

Chicken fillet stuffed with cheese and bacon

The hearty, aromatic filling will not leave anyone indifferent:

bacon;
feta cheese;
onions or green onions;
butter;
salt and pepper.

Preparation will require a minimum of time.

Fry the bacon until done. Cool, cut into strips.
Grind the remaining ingredients and mix everything.

Bacon-stuffed fillets are equally delicious fried or baked.

Unusual filling options

For lovers of experiments, a special offer! We stuff the chicken with cheese and fruit in any form: fresh or canned.

Exotic fillings will give the meat an amazing sweetish taste:

thin slices of canned pineapple with grated cheese;
finely chopped prunes with cheese;
halves of fresh apricot with a sauce of sour cream, garlic and grated cheese;
dried apricots, yellow raisins, nuts, cheese and sautéed onions.

The fillet must first be marinated in wine or lemon juice. This will reduce the cooking time and add a nice touch of flavor. Meat pockets are filled with any of these fillings. If desired, the stuffed pieces are fried or baked in the oven.

2017-12-12

Hello my dear readers! Chicken breasts are prepared using different methods. Simply grill them until golden brown in olive oil and butter. Today we have recipes for stuffed chicken breast on our program.

We will look at wonderful recipes based on the cooking technologies we know - frying and baking. We’ll also use a new “trick” - we’ll make a “pocket” in the breast and fill it with delicious fillings from cheese, mushrooms, spinach and other products.

The spread breasts are also stuffed by spreading the filling on them and folding the pieces in half (it is advisable to pin the cuts with toothpicks). We will look at how best to flatten the fillet below.

How to make a “pocket” for stuffing chicken breast

To stuff a chicken breast with minced meat, you need to cut a pocket in it that will hold the filling. It should be deep and wide enough to fill comfortably. But at the same time, it must ensure the “safety” of the minced meat inside the recess. The minced meat should not fall out during cooking.

It is easier to make a hole in a large breast - it has a fairly thick part. Use the tip of a good knife to make the cut, and then use your fingers to widen and deepen it.

What do we need

Boneless, skinless chicken breasts.
Chef's knife.
Kitchen board.

How to do

Place the chicken breast on a cutting board. Press down and carefully insert the tip of the knife into the thickest part. Make a small crack (about 5 cm wide) with a knife.
Then carefully work your way deeper into the fillet (about ¾ of the way through) using a knife and then your fingers.
Pat the pieces thoroughly on all sides with paper towels. Now you can make a stuffed breast, filling the hole with your favorite filling.

Recipes for stuffed chicken breast with photos

Chicken breasts stuffed with mozzarella cheese

Ingredients

Two chicken breasts.
Four small mozzarella cheeses.
Two to three tablespoons of olive oil.
Two cups fresh chopped spinach (optional)
Four chopped cloves of garlic.
One small onion, finely chopped.
Ground black pepper.
Salt.

How to cook

An effective presentation is with, which is poured around and quickly brought to a boil. It's also delicious with cold sauce.

Chicken breasts stuffed with mushrooms and cheese in the oven

Ingredients

Two chicken breasts.
Two tablespoons of butter.
One tablespoon of olive oil.
120-150 g chopped fresh mushrooms (white, champignons).
Two cloves of minced garlic.
A tablespoon of chopped parsley or dill.
Four small slices of mozzarella cheese.
Ground black pepper.
Salt.
Bechamel sauce (optional).

Equipment

A frying pan that can be placed in the oven.

How to cook

My comments

You can stuff the fillet only with mushrooms. To do this, increase the indicated amount of mushrooms to 250 grams.

Chicken breasts stuffed with cheese and tomatoes in the oven

Do you love Caprese salad - a magical combination of white mozzarella cheese, red tomatoes and green basil leaves? I just love it! I also really love variations on the Caprese theme.

Chicken breast stuffed with cheese, tomatoes and basil is a dizzyingly simple dish for a romantic dinner, a friendly party, or even a big holiday feast. Preparing such a delicious dish is a piece of cake. Honestly!

Ingredients

Two chicken breasts.
Half a teaspoon each of dried oregano and basil.
One tomato.
Two small slices of mozzarella cheese.
Six fresh basil leaves.
Two cloves of chopped garlic.
A third of a glass of balsamic vinegar or dessert wine (optional).
One tablespoon of sugar (optional).
Two tablespoons of olive (another good vegetable oil).
Ground black pepper.
Salt.

How to cook

My comments

If there are no basil leaves, replace them with any herbs - dill, parsley, spinach, thyme, oregano, sage. The replacement is not equivalent, but it will also turn out very tasty!
Instead of mozzarella, use cheddar, not too salty suluguni.

Stuffed chicken breast with cheese, breaded, baked in the oven

Ingredients

Two chicken breasts.
60-70 g hard cheese.
Two eggs.
Three tablespoons of milk.
Two cloves of finely chopped garlic.
Ground black pepper.
Breadcrumbs.
Salt.

How to cook

Chicken breasts stuffed with peppers and cheese

There are days when you absolutely don’t know what to cook. You are already tired of ordinary dishes, you want something new, but at the same time you don’t want to spend a lot of time standing at the stove. A friend gave me an idea - to cook stuffed chicken fillet in the oven. The ingredients in the recipe are all standard, but the dish turns out very satisfying and juicy.

I will share with you this simple recipe. We will stuff the chicken fillet with tomatoes and cheese. And then we wrap it in foil and bake it in the oven. Thanks to the foil, the chicken does not dry out, but remains juicy; the main thing is not to overcook it in the oven. Otherwise, even foil won’t help.

Stuffed chicken fillet according to this recipe can be served as an independent dish, or you can quickly cook some simple side dish, for example, rice or buckwheat.

Ingredients

Chicken fillet - 4 pcs.
Tomatoes - 2-3 pcs.
Hard cheese
Mayonnaise (or sour cream)
Salt pepper

Instructions

Rinse the chicken fillet. Carefully make a cut with a knife, not reaching the end by about 1 cm, so we divide the fillet into 2 parts.
Beat the fillet, then salt and pepper.
Cut the tomatoes into thin slices and place them on one half of the chopped fillet. You will need approximately 2-3 slices of tomato for each fillet.
Grease with mayonnaise or sour cream.
Cut the cheese into thin strips and place on top of the mayonnaise.
Cover the filling with the second part of the fillet.
Carefully wrap the stuffed chicken fillet in foil for baking. Bake the chicken in the oven at 180 degrees for about 50 minutes, maybe a little more - depends on your oven, the main thing is not to dry out the fillet.
Cut the finished chicken fillet into pieces and can be served. And although the photo didn’t turn out great, the stuffed chicken tasted just great! Bon appetit!

Chicken fillet stuffed with cheese, garlic and nuts is so tasty and appetizing in appearance that such a dish can easily be prepared for a holiday table. It is prepared quite simply, the main thing is to arm yourself with a sharp knife with a thin blade. The type of cheese for the filling does not matter much - you can take processed, smoked, brine or hard cheese. You can take walnuts separately or immediately use cheese with walnuts. Try experimenting by adding different nuts each time.

Ingredients

400 g chicken fillet
100 g hard cheese
1 handful of walnuts
2-3 cloves of garlic
1 tbsp. l. mayonnaise
1/2 tsp. salt
1/5 tsp. spices
fresh vegetables, herbs for serving

Preparation

1. First, prepare the filling. Place peeled and finely chopped garlic and coarsely grated cheese in a suitable sized bowl.

2. Grind the peeled walnut kernels using a rolling pin or crushing them with a knife blade into small crumbs. Add some salt and mayonnaise, stir - the filling is ready.

3. Wash and dry the chilled or defrosted chicken fillet with napkins, cut into long layers with a sharp knife to make it easier to wrap the filling.

4. Salt each piece of chicken and sprinkle with any spices - for chicken, for barbecue or all-purpose. You can get by with ground black pepper and ground coriander.

5. Place 1–1.5 tbsp on the edge of each layer of meat. l. aromatic cheese and nut filling.

6. Wrap the filling so that you get a small roll, secure the edge with a toothpick.

7. Place the chicken fillet pieces in a baking dish lined with foil.

Stuffed chicken fillet - general cooking principles

The fillet for the dish is clean, that is, without skin, films and cartilage. There are two ways to fill it: making an internal pocket or rolling it into a roll. In the second case, the chicken pieces are cut in such a way as to be unfolded into a sheet. Then beat it with a kitchen hammer. Regardless of the method, the fillet can be marinated in advance. It will only become juicier and tastier.

What can you stuff fillet with:

Dried fruits. One of the most popular options. Usually prunes, dried apricots, and raisins are used.

Fresh and canned fruits. Most often these are apples, pineapples, oranges.

Cheese. Can be used alone or with other ingredients. Sometimes cheese is sprinkled on top of the fillet for an appetizing crust.

Mushrooms. Use in any form, pre-fried.

Vegetables. They can also be anything.

The stuffed fillet is fried in a frying pan in oil. It can be pre-breaded in flour or breadcrumbs. The dish can also be cooked in the oven. Sometimes it is poured with sauces, and you immediately get gravy for the side dish.

Recipe 1: Stuffed chicken fillet with cheese and ham

Recipe for a festive dish of stuffed chicken fillet with a win-win filling of cheese and ham. It looks elegant and turns out delicious. Those who like fattier and juicier dishes can use bacon instead of ham.

Ingredients

6 chicken fillets;

0.15 kg ham;

0.2 kg of cheese, it is better to take hard cheese;

7-8 spoons of breadcrumbs;

Oil and spices.

Preparation

1. Wash the fillet and dry it well with napkins. Then we cut each one on the side so that when you turn it around, you get a flat cake. Lightly beat with a hammer.

2. Prepare spices. Just mix salt with pepper, any seasonings and dry herbs at your discretion.

3. Rub the prepared fillet pieces with spices. You can leave it for a while to marinate the chicken.

4. Cut the ham and cheese into cubes and mix.

5. Place the filling on the fillet and roll it up.

6. Beat the raw eggs in a bowl, dip the rolls, and then roll in breadcrumbs.

7. Fry in a frying pan on both sides. To make sure the chicken is cooked, after turning it over, cover it with a lid and cook until done.

Recipe 2: Stuffed chicken fillet with prunes (in the oven)

Prunes and chicken are amazing ingredients that complement each other wonderfully. And you can cook a wonderful dish from them. For stuffed chicken fillet we use pitted prunes.

Ingredients

16 pieces of prunes;

70 grams of cheese;

2 cloves of garlic;

4 spoons of sour cream;

Spices.

Preparation

1. Take the fillet, wash it and remove all the films from it. This is important since the dish will be baked in the oven.

2. Place them on the board and make a pocket on the side of each one. We use a sharp knife, but try not to cut all the way through.

3. Garlic cloves need to be peeled and finely chopped. Mix them with sour cream, add salt, pepper, you can add a little dill, but finely chopped.

4. Rub the resulting sauce onto the fillet on all sides. Don't forget to lubricate the inside of the pocket well. Let's stand. You can marinate the chicken for several hours.

5. Wash the prunes, then cut them into strips. Add grated cheese to it and stir.

6. We take out our fillet and fill the pockets with prune mixture. We pin the cut with a toothpick so that it is covered.

7. Transfer the stuffed chicken into a dish that is suitable for the oven.

8. Pour the remaining sour cream sauce in which the fillet was marinated on top.

9. Bake until done, about 35 minutes. Set the oven temperature to 190 degrees. This fillet can be served with a side dish or on its own, supplemented with herbs and fresh vegetables.

Recipe 3: Stuffed chicken fillet with mushrooms

The filling for this stuffed chicken fillet will be ordinary champignons. But you can always use other mushrooms that are available. You can even take pickled mushrooms, it will give you an interesting taste.

Ingredients

500 grams of fillet;

250 grams of fresh champignons;

150 grams of onions;

Salt and pepper;

Oil for frying;

120 grams of mayonnaise;

Cheese optional.

Preparation

1. Make side cuts in the washed fillet. Rub the inside of the resulting pockets with spices. We also season the chicken on top and leave it to stand while the filling is prepared.

2. To fill the pockets, fry the chopped onions.

3. After two minutes, add the mushrooms. We wash them first and cut them into slices. Add a little salt to the filling and bring until almost done.

4. Fill the pockets with mushroom mass.

5. Transfer the fillet into a greased form.

6. Pour mayonnaise on top and bake for 30 minutes.

7. You can take it out after 15 minutes, cover it with grated cheese and get a beautiful crust on the dish.

Recipe 4: Stuffed chicken fillet with pineapple and cheese

For this magical dish you will need canned pineapples. But you can cook the fillet with fresh fruit, if you have one. This dish can be baked in the oven or fried in a pan.

Ingredients

3 thick slices of cheese;

3 pieces of pineapple;

Spices;

If the dish is prepared in the oven, you will need a little sour cream. If the fillet is to be fried in a frying pan, then breadcrumbs are needed.

Preparation

1. Take a fillet and cut a longitudinal pocket in each with a knife. Sprinkle with spices.

2. Cut the pineapples into strips or cubes, fill the pockets and put a piece of cheese on top.

3. Take toothpicks and carefully secure the cut along the entire pocket. If one toothpick is not enough, you can use two.

4. For the oven, transfer the pockets into a mold and grease with sour cream. You can pour any spices into it, add crushed garlic. Bake.

5. To cook in a frying pan, bread the pockets with pineapples in breadcrumbs. For strength, you can dip the fillet in a raw egg before doing this. The breading will be more massive and will lie better. Fry until nicely crusted in well-heated oil.

Recipe 5: Stuffed chicken fillet with prunes and apple

Another recipe for stuffed chicken fillet that turns out simply magical! It's all about the unusual sauce. The dish is prepared in a frying pan.

Ingredients

1 onion;

2 apples;

50 grams of prunes;

120 grams of sour cream;

1 tsp. spices for chicken;

2 sprigs of dill.

Preparation

1. Immediately pour hot water over the prunes, let them sit for about ten minutes while we prepare the chicken.

2. Take the fillet and make a large cut in it in the form of a pocket. Rub with chicken spices. If they are not there, then you can take any others, but not wet ones. The chicken should be dry.

3. Take out the prunes, cut them into strips and fill the prepared fillet.

4. Pour a couple of tablespoons of oil into a frying pan and fry the chicken on both sides until crusty. Turn over carefully so as not to lose the filling.

5. Cut the onion into cubes and send it to the chicken a minute after turning it over. Fry it.

6. Next we throw in apples, which we also cut into cubes. It is advisable to remove the skin from the fruit.

7. As soon as the apples begin to release juice, add sour cream. Salt and cover with a lid.

8. Simmer until the fillet is ready. Decorate the finished chicken with dill sprigs and serve with apple sauce.

Recipe 6: Stuffed chicken fillet with dried apricots and nuts

This is a version of stuffed chicken rolls that can be served cold and even sliced for a charcuterie platter. The dish turns out bright and sunny thanks to dried apricots. The recipe uses walnuts, but you can cook this chicken with peanuts.

Ingredients

0.6 kg fillet;

Salt and pepper;

70 grams of dried apricots;

70 grams of walnuts;

80 grams of cheese;

Breadcrumbs;

1 clove of garlic.

Preparation

1. Cut the fillet into plates, cover each one and lightly beat it. We try not to tear the canvas and maintain its integrity.

2. Sprinkle with salt and black pepper, stack on top of each other and let stand for a while.

3. For the filling, cut dried apricots into cubes. If the apricots are too dry, you can soak them a little.

4. Add chopped nuts and grated cheese, add a clove of garlic and stir.

5. Sprinkle the chicken layers with the prepared filling.

6. Roll up the rolls.

7. Dip in egg, bread in breadcrumbs and fry in a frying pan.

8. Send the rolls to the table hot or cool and cut.

Recipe 7: Stuffed chicken fillet with herbs and cheese

A variant of very aromatic chicken fillet, which is stuffed with an unusual filling of herbs and melted cheese. The dish is prepared in the oven under creamy filling.

Ingredients

0.5 kg fillet;

0.15 kg cheese;

3-4 sprigs of dill;

5 sprigs of parsley;

3 cloves of garlic;

1-2 sprigs of basil;

200 ml cream;

50 grams of hard cheese;

Spices.

Preparation

1. Cut the fillet into slices, beat to roll the rolls and sprinkle with spices.

2. Grate the melted cheese and combine with chopped garlic. Add chopped herbs and salt and pepper. Mix the filling thoroughly until all ingredients are combined.

3. Spread the cheese filling over the chicken layer and roll it up. We pin it with a toothpick and transfer it to a container greased with oil. Form the remaining rolls.

4. Place the fillet in the oven at 220 degrees and immediately reduce the temperature to 180. Cook for 15 minutes.

5. Combine the cream with grated hard cheese, add salt and pour into the mold with chicken fillet. Bake the rolls for another 20 minutes.

Stuffed chicken fillet - useful tips and tricks

When frying, fillet is placed only in well-heated oil. Otherwise, the breading will be saturated with fat, will be tasteless, and may peel off. If you need to simmer the dish under the lid, then this is done only after turning it over to the other side.

Beating the fillet with a hammer will make the chicken much more tender and the product will better absorb sauces. This technique also increases the size of the fillet well and allows you to put more filling into it.

To evenly distribute the filling into the rolls, you do not need to form the products one by one. Immediately lay out all the pieces on the table, lay out the filling and only after that start rolling.

The fillet will be much tastier and juicier if you put a piece of butter inside along with the filling. You can also use bacon or flavor the filling with rich sour cream.

Fillet loves different sauces and marinades. Before stuffing, you can pour soy sauce over the chicken, grease it with mayonnaise or soak it in some juice, such as orange.

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