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.
Product preparation:
- fillet – lightly beat, wrap in cling film;
- dried mushrooms - soak, salted mushrooms - 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 a festive 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 the cheese and herbs do not have time to 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.
Do you want to prepare a quick and healthy dish for the whole family? Then we offer a new recipe for stuffed chicken fillet with vegetable filling. Vegetables and chicken meat are minimally processed, resulting in tender and juicy fillets. You can even do without a side dish!
Author of the publication
Mother of five children, she has been a housewife for eight years. He has been interested in baking and cooking in general since he was 10 years old. Quite recently I found a new hobby – food photography, and since then I’ve been trying to combine everything. He is a little interested in handicrafts, but cooking remains in the first place. She also does some baking to order.
- Recipe author: Tamara Archakova
- After cooking you will receive 3
- Cooking time: 40 min
Ingredients
- 1 kg chicken breast
- 270 g eggplant
- 80 g onion
- 100 g champignons
- 50 g parsley
- 10 g olive oil
- 15 g butter
- 1/2 tsp. ground black pepper
- 1 tsp salt
Cooking method
Peel half a medium onion, wash the mushrooms and one medium eggplant. Cut the vegetables into cubes 0.5-1 cm in size. In a small bowl, mix half a teaspoon of ground black pepper and a level teaspoon of salt.
Melt the butter in a saucepan (you can replace it with a teaspoon of olive oil).
Fry the onion over medium heat for a minute. Add half the salt and pepper.
Add mushrooms and simmer for another minute.
Add the eggplants and fry the vegetables for 3-4 minutes, stirring gently.
Remove skin, bones and cartilage from the breast of the chicken; The recipe will require 1.5 breasts, that is, three fillets: carefully cut a “pocket” along each of them with a sharp knife. Brush the inside of the pockets with the remaining half of the salt and pepper mixture.
Wash the greens and chop finely. Add it to slightly cooled vegetables and stir.
Place 2 tablespoons of vegetable filling in each chicken pocket.
Carefully connect the edges of the cut with a wooden skewer or toothpicks.
Heat the grill pan. Drizzle it with olive oil. Over medium heat, fry the breasts on both sides for 5 minutes each.
Stuffed chicken fillet ready!
Bon appetit!
Treat yourself to your family and loved ones with a delicious dinner - chicken fillet stuffed with buckwheat and mushrooms in a creamy mushroom sauce. This wonderful recipe combines meat, side dish and a delicious creamy sauce. Your efforts and culinary talents will certainly be appreciated by all family members.
It is difficult to overestimate the benefits of buckwheat. There is even a joke that it is much more useful than a higher education diploma. We will not engage in a comparative analysis of these two wonderful things, but will simply boil buckwheat, mix with fried champignons with onions and stuff chicken breasts. Stuffing fillets turned out to be much more convenient than making chicken rolls. Even novice housewives should be able to do this the first time without much effort. The combination of chicken meat, mushrooms, buckwheat and cream is simply wonderful; the dish turns out very tasty and at the same time quite low in calories.
- chicken fillet - 4 pieces
- buckwheat - 0.5 cups
- water - 1 glass (a little more is possible - 1.25)
- champignons - 500g
- 2 medium onions
- cream 15% - 400 ml
- vegetable oil - 50 ml
- butter - 50 gr
- pepper
- spices to taste
Cooking chicken fillet stuffed with buckwheat and mushrooms in creamy mushroom sauce
Cook buckwheat. To do this, it is advisable to sort it out to avoid random grains of other cereals or small pebbles, then rinse it in running cold water.
Pour into a saucepan and add water in a ratio of 1 to 2.5, put on the stove, cover with a lid. After boiling, reduce the heat to low and cook until the water has completely evaporated. Add salt and, wrapped in a towel, let stand for 15 - 20 minutes. After evaporation, buckwheat turns out much tastier.
While the buckwheat is cooking, we have time to work on the mushrooms and onions. Peel the onions and cut into cubes.
Wash the champignons and cut into slices.
Heat a saucepan well, pour a couple of tablespoons of vegetable oil into it and put a piece of butter. Place the onion in a saucepan and fry until golden brown, stirring occasionally.
When the onion is browned, add mushrooms to it, reduce the flame and simmer, covering with a lid.
When the mushrooms give juice and begin to stew in it, remove the lid and fry until tender, add salt, pepper and seasoning to taste.
While the cereal and mushrooms are boiled and stewed, you can cook the chicken fillet. You should cut off a small piece from the inside. We will need it later to cover the already stuffed fillet.
Using a sharp knife, make a cut on the fillet in the manner of a “pocket”, cut it exactly in the middle, carefully, trying not to accidentally damage the outer part, otherwise the minced meat may spill out in the future.
We carry out this simple procedure with all the pieces of fillet, then add seasoning, salt, pepper to them and leave to marinate a little.
Divide the fried mushrooms into 2 parts. One part should be left in the saucepan; it will be needed to prepare the sauce. And mix the second part with buckwheat. The mixture should be poured into one bowl and mixed thoroughly.
You can try a spoonful, it’s delicious! The main thing is not to get carried away and stuff the prepared fillet with it, carefully placing the mixture with a spoon inside the “pocket”.
After this, the cut should be closed with a small piece of meat, which we prudently left for this very purpose.
Pour vegetable oil into a frying pan, heat well and fry the fillet on both sides until golden brown. All the fillets cannot fit into the frying pan at once, so it is better to fry two pieces at a time, and it is much more convenient to turn them over. Turn over carefully, holding it on both sides with spatulas, this way the integrity of the fillet will be preserved and the minced meat will remain where it belongs, that is, inside and not in the frying pan.
Prepare the sauce. Pour cream into a saucepan with the remaining mushrooms, add salt, stir and bring to a boil over medium heat.
When the sauce is ready, place the fried fillets in it and simmer under the lid for 15 minutes on each side.
That's it. Everything is ready. The smell in the kitchen is simply amazing. Place the fillets on plates, add the creamy mushroom sauce and invite everyone to the table.
Stuffed breasts go well with a fresh vegetable salad. 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 the chilled or defrosted chicken fillet and dry it with napkins, cut it into long layers with a sharp knife so that it is convenient 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.
When baked, chicken fillet often turns out dry, even if you keep it in the marinade for a long time the day before cooking. The stuffing with which the poultry breast is pre-stuffed will help correct the situation. It can be cheese, vegetables, mushrooms, and even dried fruits. The result is a very tasty, juicy and festively beautiful dish. We'll tell you how to cook stuffed chicken fillet in the oven in our article. We will present several interesting recipes with different types of filling to choose from.
Chicken fillet stuffed with cheese in the oven
This dish falls into the category of simple and delicious. It will come in handy more than once in a situation where you need to quickly “build” a hearty dinner for family members. This is a main hot dish that can be served with mashed potatoes, pasta, and porridge. In addition to the meat, you can prepare a creamy sauce or serve it separately - in any case, it turns out so tasty that there will definitely be nothing left on the plate.
At first glance, it may seem difficult to stuff fillets. Actually this is not true. To do this, you can make deep cuts-pockets in the breast or simply beat off the fillet and roll it together with the filling into a roll. There are almost as many options for placing minced meat inside meat as there are types of filling.
The recipe recommends cooking the stuffed chicken fillet in the oven, but before baking it should be quickly fried in a frying pan. This will seal the meat juice inside, and the dish itself will be more juicy. Cooking time for chicken fillet with cheese inside is 30 minutes.
List of ingredients
To prepare the dish, you need to prepare the following products according to the list:
- chicken fillet – 2 pcs.;
- hard cheese – 100 g;
- salt – ½ tsp;
- black pepper – ¼ tsp;
- vegetable oil – 3 tbsp. l.
From the dishes and equipment you will need a frying pan for frying chicken breasts, a baking tray, a kitchen hammer for beating meat, a cheese grater and a knife.
Step-by-step preparation
One of the advantages of this dish is that the fillet can be stuffed with cheese filling in advance, for example in the morning. The semi-finished product will keep well in the refrigerator until the evening. All that remains is to quickly fry the fillet and finish cooking in the oven. The entire cooking process consists of several steps:
- Rinse the chicken fillet under running water, dry with paper towels and make a deep cut on the side.
- Open each breast like a book.
- Cover the meat with cling film and lightly beat it with a kitchen hammer on both sides.
- Rub the fillet with salt and pepper.
- Place grated cheese in the center of the open breast.
- Close the book. If you wish, you can secure the cut with a toothpick, but even if the cheese leaks out a little during baking, there is nothing to worry about.
- Preheat the oven to 200°.
- Meanwhile, heat vegetable oil in a frying pan and fry the stuffed fillet in it. You need to cook over high heat for 2 minutes on each side, literally until golden brown, and immediately turn over. Place the fillet on a baking sheet.
- Bake the stuffed chicken fillet in the oven for 10 minutes. Serve hot. The cheese should melt and flow deliciously out of the chicken breast.
Delicious fillet with vegetable filling
The next dish can be served even without a side dish or be limited to a light salad, for example, arugula and cherry tomatoes. Due to the fact that the ingredients are subjected to minimal heat treatment, even after the oven, chicken fillet stuffed with vegetables remains tender and juicy.
The process of preparing this delicious dish is as follows:
- Chop half the onion with a knife.
- Cut the carrots and medium eggplant into cubes, after peeling them.
- Melt 15 g of butter in a saucepan or frying pan. First fry the onions on it, and then add carrots and eggplants. Cook for 3-4 minutes. Add salt and pepper to taste.
- Remove the filling from the heat and cool.
- Wash the chicken fillet and remove films and cartilage. Make a “pocket” along each breast. Rub the inside with salt and pepper.
- Add chopped parsley to the cooled filling. Mix.
- Fill each “pocket” with filling, adding 2 tablespoons. Carefully seal the edges with a toothpick.
- Fry the fillet first over high heat for 1 minute, and then bring to the desired state in a preheated oven (180°) for 8 minutes. Cool the breasts slightly before slicing.
Chicken fillet stuffed with bacon and tomatoes
Juicy and tender meat with filling inside and a cheese crust on the outside is another delicious idea for a family dinner. Well, preparing such a dish is not at all difficult:
- Preheat the oven to 180°.
- Prepare 6 small fillets. Make cuts along the side line to create a pocket-type hole for the filling.
- Rub the fillet with spices inside and out.
- Cut the onion into rings, tomatoes (2 pcs.) into slices, and bacon (150 g) into thin strips.
- Grease the baking dish with oil.
- Stuff each fillet with two strips of bacon, an onion ring and a slice of tomato. Place the breast into the pan. Stuff the remaining fillets in the same way.
- Place the pan with the breasts in the oven.
- Bake the stuffed chicken fillet for 30 minutes. Then generously sprinkle it with grated cheese and continue cooking until golden brown for another 5 minutes.
Chicken rolls baked in bacon
The whole benefit of the following dish is that the crispy crust on the outside allows the meat inside to remain juicy and tender, no matter how long it is baked. According to the recipe, stuffed chicken rolls wrapped in bacon are prepared as follows:
- Cut each breast (4 pieces) lengthwise into 2 parts. It is good to beat them with a hammer so that they become thin enough (1 cm thick).
- Sprinkle one side of the chicken chops with salt and pepper.
- Spread a thin layer of cream cheese on the same part of the fillet.
- Chop sweet pepper (preferably red) into cubes, chop dill and parsley with a knife.
- Sprinkle a layer of cream cheese with sweet peppers and herbs.
- Roll the chicken chop into a tight roll. Then wrap it in a thin strip of bacon.
- Place the blanks in a small form - the rolls should lie tightly to each other.
- Bake for 30 minutes at 180°.
Chicken rolls with mushrooms and cheese
The next dish can be either a main or an appetizer. Well, you need to prepare it in the following sequence:
- Cut the chicken fillet lengthwise into 2-3 thin layers. Cover it with cling film, beat it on both sides, sprinkle with salt and pepper from the mill.
- Cut champignons or other mushrooms (150 g) into small cubes.
- Chop the onion in the same way.
- First fry the onion in vegetable oil and then add the mushrooms. Season the filling with salt and pepper to taste. Cool the mushrooms and onions.
- Add finely chopped herbs and finely grated cheese (100 g) to the filling. Mix.
- Place the filling on the beaten chicken fillet and roll it up.
- Wrap the chicken fillet rolls with mushrooms with cooking string and place them in a greased pan. Bake for 35 minutes at 180°.
Chicken fillet rolls with prunes
The following dish is ideal for a holiday table. Tasty, aromatic, tender fillet not only turns out very tasty, but also looks original. And this dish can safely be called healthy, since it is prepared in the oven and from chicken fillet. The recipe for rolls consists of the following steps:
- Soak prunes (150 g) in boiling water for 15 minutes, then place on a towel and dry.
- Wash the fillet (4 pieces) and cut lengthwise, not reaching the opposite edge 1 cm, so that it can later be unfolded like a book.
- Uncover the meat and beat it with a hammer or just the flat side of a knife.
- Prepare a sheet of foil folded in half. Sprinkle it with spices, such as red pepper, nutmeg, and herbes de Provence.
- Place the fillet on foil. Sprinkle it with grated cheese.
- Place prunes on top of the cheese. It can be left whole or cut into small pieces.
- Roll the fillet into a roll. If necessary, secure the edges with toothpicks.
- Wrap the roll in foil. Fix the edges tightly.
- Prepare 3 more rolls in the same way.
- Place them on a large, deep baking sheet and pour 1 cup of water into it.
- Bake at 200° for 40 minutes.
Festive chicken fillet roll with dried fruits
A large, beautiful and incredibly tasty roll is prepared with dried apricots and champignons in the oven. Stuffed chicken fillet baked according to this recipe will become a real decoration for any holiday table. When preparing it, you must follow the following step-by-step instructions:
- Cut the fillet (1 kg) lengthwise, open it like a book and beat it well so that it becomes thin enough. This should be done through the film so as not to damage the delicate fibers.
- Pour boiling water over dried apricots (70 g) and leave on the table for 20 minutes.
- Fry champignons (400 g) in vegetable oil along with onions (2 pcs.). Let the mushroom filling cool well.
- Spread cling film or parchment on the table. Place the chicken fillet in the center so that the edges of one piece overlap the other.
- Rub the meat with spices and salt.
- Spread the champignon filling and dried apricots cut into small cubes on top.
- Using cling film or parchment paper, roll the fillet into a roll. Tighten it with additional thread.
- Prepare the sauce by mixing tomato sauce (3 tbsp) with honey (1 tbsp).
- Place the roll on a baking sheet and brush it with sauce.
- Cook in the oven at 190° for about 60 minutes. During baking, periodically brush it with the released juice.
- Carefully remove the thread from the finished roll and place it on a plate.
