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

Pan fried breast

A versatile dish that can be cooked for a quick dinner, on a picnic in a grill pan or served on the festive table, like a highlight of the program. The main advantages of the recipe: hearty filling and instant cooking on a hob or an open fire.

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

  • prepared pieces of chicken;
  • any cheese, hard or creamy;
  • mushrooms, fresh, salted or dried;
  • onion;
  • marinade to taste (vinegar with mustard, soy sauce, wine, lemon juice and so on);
  • salt;
  • egg;
  • butter and breadcrumbs for roasting.

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

Product Preparation:

  • filet - slightly beat off, wrapped in cling film;
  • Dried mushrooms - soak, from salted - drain the brine, finely chop;
  • chop onions and hard cheese.

Cooking will take no more than half an hour:

  1. Chicken marinated in the refrigerator for 15-20 minutes;
  2. Mushrooms and onions are fried until cooked;
  3. The hot filling is mixed with cheese so that it melts slightly and knits it;
  4. After this, the mushrooms should cool slightly so that the meat inside is not damp;
  5. The workpiece is filled with filling and fastened at the edges.

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

  • First, the filet is beaten off. Without fanaticism, so that the juice does not come out. No gaps should appear in the meat; it is enough to get pieces 1 cm thick.
  • After that, the workpiece is marinated under a lid or in a tightly tied bag.
  • Salt and add seasoning before cooking.

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

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

Oven-Stuffed Chicken Breast

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 substitute in the ingredients is garlic instead of onion:

  • chicken breast;
  • fresh mushrooms;
  • a few cloves of garlic;
  • any cheese, best of all - mozzarella;
  • greenery;
  • a couple of spoons of lemon juice;
  • salt and pepper.

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

  1. Mushrooms are sliced ​​and fried.
  2. The filling is cooled, garlic is squeezed into it and finely chopped greens are added.
  3. Pockets are made of beaten filet.
  4. They are salted, pepper, rubbed with seasonings and sprinkled with lemon juice.
  5. Fillings filled with filling are fastened along the edge with toothpicks.
  6. In order to make the upper crust beautiful, the fillet can be greased with sour cream, oil or mayonnaise on top, sprinkled with paprika or sesame seeds.
  7. The dish is baked in the oven for 15-20 minutes at a temperature of 2000C.

Chicken breast stuffed with mushrooms can be served both cold and hot.

With spinach and cheese in a slow cooker

Those who have already appreciated the taste and benefits of spinach will need a recipe for chicken breast stuffed with this type of vegetable greens. To maximize its properties, a multicooker is used for cooking.

The simplest products will be required:

  • chicken fillet;
  • spinach, fresh or frozen;
  • processed cheese, for gourmets - ricotta cheese;
  • a few 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 turn out to be soft and tender. If you pour the fillet with a couple of spoons of wine or sprinkle with lemon juice, the dish will be much juicier.

  1. Spinach stew for 3-5 minutes. Frozen will give a lot of liquid, it needs to be drained.
  2. Together with cheese and garlic, spinach is ground in a blender to a thick porridge.
  3. Chicken pockets fill with this mixture. If the cuts are done correctly, the filling will not leak during cooking.
  4. Portion slices salt and pepper.
  5. Pieces of chicken are placed in a slow cooker and add a little water, not more than 50-100 ml.
  6. Extinguishing mode is set for 40 minutes.

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

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

If a couple of extra calories does not spoil the 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.

Vegetable Chicken Breasts

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

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

The filling is prepared in advance, it should cool well.

  1. The vegetables are cut into tiny pieces, it is better to rub the carrots on a coarse grater. A well-chopped filling is easier to fill fillet pockets.
  2. Everything is fried in oil over high heat so that vegetables are not cooked. More likely to be deep-fried.
  3. Greens and garlic are added to cold vegetables.
  4. The fillet will have to be cut almost in half to get more space for the filling.
  5. Beat meat, salt, pepper and unfold, like a book.
  6. Put a filling on one “page”, cover with another and fasten with toothpicks.
  7. Bake in the oven for 15-20 minutes at a temperature of 1900C.
  8. Drizzle with sour cream, mustard and paprika sauce and hold for another 10 minutes.

If you make a lot of sauce, add the broth and cover, the stuffed breasts are stewed. It will turn out a completely different dish, no less juicy and mouth-watering.

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

Chicken breasts can be stuffed with any products that combine to taste. Here are a few options for a variety of fillings.

Chicken fillet with cheese, herbs and garlic

It is better to grind such a filling in a blender:

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

The resulting creamy mass can fill even small pieces of fillet. Filled meat envelopes are fried in breadcrumbs or baked. Oven cooking time is short. Enough 15-20 minutes for the meat to cook, and the cheese with herbs did not have time to flow out.

Chicken breast stuffed with tomatoes and cheese

Vegetables can be used both fresh and canned. From salted you need to completely drain the liquid, meat will not have to be salted.

For filling:

  • Tomatoes
  • Bulgarian pepper;
  • parsley;
  • hard cheese;
  • parsley greens;
  • a pinch of breadcrumbs for each portion piece;
  • salt and pepper;
  • frying oil.

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

  1. Rinse and chop tomatoes, peppers and herbs.
  2. Grate cheese, add to vegetables.
  3. Pour crackers into the filling. They will not allow vegetable juice to flow out during cooking.
  4. Fill broken and salted chicken fillet pockets.
  5. Tighten the edges tight so that the juicy vegetables do not “run away” onto the baking sheet.
  6. Bake at a temperature of 1900С until the meat and filling are ready.

It can be served as cold as an appetizer, or hot with a side dish, as a main course.

Chicken fillet stuffed with feta cheese and bacon

Nourishing, fragrant filling will not leave anyone indifferent:

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

Cooking will require a minimum of time.

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

Fillet stuffed with bacon is equally tasty in fried and baked form.

Read also:chicken breast in sour cream sauce - recipe

Unusual fillings

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

Exotic fillings give the meat an amazing sweetish flavor:

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

Fillet must first be marinated in wine or lemon juice. This will reduce cooking time and add a pleasant touch to the taste. Meat pockets fill any of these fillings. If desired, the stuffed pieces are fried or baked in the oven.

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