Stuffed Chicken Breast - 7 delicious recipes in the oven and in the pan

Chicken meat is a valuable source of animal protein and inferior in nutritional value only to turkey meat. It is low in fat and low in cholesterol, and therefore it is a dietary product.

The most tender part of the chicken - boneless breast fillet - is dietetic and very tasty. But there is one “but” - the breast is dry and tasteless, if you do not take into account its low fat content. To cook stuffed chicken breasts, some seasoned culinary experts recommend buying not chopped meat, but flesh on the bones.

Oven-Stuffed Chicken Breast

You can cook chicken breast in a variety of ways - fry, stew, cook, bake and it will always be juicy and tender. And even its presence on the grill will not spoil the dish, if the cook even knows a little about cooking.

Stuffed chicken breast is one of the most delicious chicken meats. Here are some interesting recipes for making appetizing and juicy chicken breast meat, designed for six servings.

The combination of vegetables and meat creates a harmony of taste and makes the dish one of the most popular dishes on the table.

You will need:

• six chicken breasts with or without skin;
• seasoning mixture for chicken;
• one or two bell peppers;
• three cloves of garlic;
• one medium-sized carrot;
• a bunch of spinach;
• two medium-sized onions;
• sunflower or any vegetable oil.

Step-by-step instruction:

1. Take the chicken breast and make a longitudinal incision in it to make a meat envelope. Repeat the process with each breast.
2. Rub the envelopes with pepper and salt, other seasonings and leave to rest for 15-20 minutes.
3. Dice the onion and bell pepper in small cubes, grate the carrots on a medium-sized grater, chop the spinach and garlic.
4. Sauté the garlic and onions in a hot pan with butter until soft. Add pepper and carrot to them and bring them to softness. Put spinach and seasoning to taste and remove from heat.
5. Fill the meat envelopes with vegetables and fasten with toothpicks along the edge.
6. Preheat the oven to 180 degrees and put the breasts, fixed part down, on the baking sheet.
7. Wait for the baking dish for 40 minutes. Remove the toothpicks before serving. Serve with or without garnish.

It will turn out an independent dish, because it has both meat and vegetables, which perfectly complement each other.

With mushroom filling in a pan

Mushrooms will add piquancy to chicken meat, and the dish will be more nutritious and saturated with proteins.

You will need:

• six pieces of boneless chicken breast;
• three large onions;
• a bunch of greens (parsley and cilantro);
• champignons 600-700 grams;
• three raw eggs;
• seasoning for chicken;
• breadcrumbs;
• black and red pepper;
• salt;
• vegetable oil.

Step-by-step instruction:

1. Prepare the filling for chicken breast - chop finely chopped onions, mushrooms and herbs.
2. Fry the onions until transparent, add the mushrooms to it and fry over low heat until cooked. Salt and pepper. Remove from heat. Add greens and stir.
3. Beat chicken and season with spices. In the middle of each breast, put the minced meat from the mushrooms, roll them and fasten them with twine.
4. Dip each roll in beaten eggs and roll in breading.
5. Fry in a pan until cooked.

Such a dish can be served with potato salad or any boiled vegetables.

It is interesting:chicken breast in a pan

We start the chicken fillet with tomatoes and cheese

 

In order for the chicken breast stuffed with tomatoes and cheese to be special, you will need:

• six chicken breasts;
• two tomatoes;
• hard cheese - 150 grams;
• five to six teaspoons of adjika;
• black pepper;
• salt;
• vegetable oil.

Step-by-step instruction:

1. Rinse breasts in running water and pat dry on a paper towel.
2. Make deep cuts in the middle of each piece of breast and sprinkle with salt and pepper.
3. Cut the cheese into thin slices and the tomatoes into slices. Start the fillet with cheese and tomatoes, 2-3 slices in each breast.
4. Close the pockets and coat on top with adjika.
5. Put the chicken pockets with the coated side down and fry each side for 6-7 minutes in a pan, first on high heat, then at moderate temperature.

Such a delicious dish can be served with any side dish, for example, mashed potatoes or buckwheat.

Chicken breast stuffed with vegetables

It can be cooked both in the oven and in a pan. In the latter case, you need to add the vegetable broth and darken the dish under the lid on the fire for several minutes.

You will need:

• six chicken breasts;
• a pair of large onions;
• two to three medium-sized carrots;
• garlic to taste;
• bell pepper;
• one celery root;
• a bunch of parsley and dill;
• four tablespoons of sour cream;
• two tablespoons of mustard;
• paprika;
• vegetable oil.

Step-by-step instruction:

1. Finely chop all the vegetables. Grate carrots on a medium or coarse grater. Sauté everything in oil in a hot pan.
2. Cool the vegetables, then add garlic and herbs to them. Mix everything.
3. Beat, salt and spice meat with paprika.
4. Cut the chicken breasts in the middle to make pockets. In each breast, put a filling of vegetables and herbs. Tie with a food rope.
5. Bake at 190-200 degrees in the oven. When serving, pour a mixture of sour cream and mustard.

Step by step cooking from Julia Vysotskaya

A master class from a famous chef is presented by an original recipe with the addition of white wine.

You will need:

• six chicken breasts;
• six slices of Parma ham;
• two tablespoons of cottage cheese;
• five tablespoons of basmati rice;
• two teaspoons of butter;
• some vegetable oil;
• some white wine;
• three cloves of garlic;
• tarragon greens and parsley;
• a mixture of peppers (red, white, black and green);
• salt to taste.

Step-by-step instruction:

1. Beat the chicken with a hammer on both sides. Salt and pepper to taste.
2. Heat a pan with butter and vegetable oil. Put garlic, tarragon and parsley in it for frying. After a few minutes, add the basmati boiled rice there and continue to fry.
3. Prepare the breasts for the filling. Put ham and minced rice, garlic and herbs on each slice. Roll up and tie with food cord, so that the filling does not fall out.
4. Fry the finished chicken rolls in a pan until golden brown.
5. Pour some wine over the rolls.
6. Bake in the oven on a baking sheet, greased with butter and vegetable oil, at 190 degrees for about 20-25 minutes.

Cooking with Cheese and Spinach

Delicious non-nutritious food with your favorite chicken. Only 9 g of fat per serving!

You will need:

• six boneless chicken breasts;
• spinach - 150 grams;
• paprika to taste;
• feta cheese - 160 grams;
• black pepper;
• salt.

Step-by-step instruction:

1. Combine feta cheese and chopped spinach in a bowl. Pepper and mix well.
2. Make small cuts across the meat and fill them with a mixture of cheese and spinach.
3. Salt and sprinkle generously with paprika.
4. Place the breast on a baking sheet in a preheated oven.
5. Bake at a temperature of 170-190 degrees for 15-20 minutes.

Chicken fillet stuffed with cottage cheese and herbs

This is a very healthy protein meal, especially for athletes. Ham spoils the picture a bit, adding default fat to the dish.

You will need:

• six chicken breasts;
• six slices of ham;
• cottage cheese - 225 grams;
• 4 tablespoons of breadcrumbs;
• 2 eggs;
• greenery;
• salt, pepper, curry to taste;
• vegetable oil.

Step-by-step instruction:

1. Mix finely chopped greens with cottage cheese. Salt and pepper.
2. Open the breast slices as “books”, cutting them lengthwise with a sharp knife, but not completely. Fight off a bit.
3. Put a slice of ham and a large spoon with a slide of cottage cheese mixed with herbs inside each piece. Close.
4. Season with salt, pepper and curry.
5. Dip in beaten egg, bread in breadcrumbs and fry them a little on both sides.
6. Preheat the oven to 170 degrees and set to bake for 15 minutes.

Delicious tender chicken rolls with different fillings for every taste! Be sure to try cooking! Bon Appetit!