Stuffed chicken is an incredibly tasty, beautiful and hearty dish, perfect for a gala banquet. It can be baked with fillings of cereals, vegetables, mushrooms, dried fruits or make an unusual treat - chicken stuffed with pancakes. To cook a meat appetizer yourself, you need to buy suitable products, learn simple recipes and, following their advice, feel free to start creating a gorgeous treat!
Material Content:
Stuffed Cheese Breasts
Chicken breasts stuffed with cheese and tomatoes will add variety to the daily diet and will look great on the festive table. For the dish, you should choose chilled poultry, ripe strong vegetables and a lot of fragrant spices.
Required Components:
- three tomatoes;
- parsley, basil - 5 branches;
- chicken breasts - 4 pcs.;
- cheese (hard) - 180 g;
- one egg;
- two cloves of garlic;
- cream butter - 50 ml;
- marjoram, coriander, Provencal herbs, salt - to your taste;
- breadcrumbs - 100 g.
Cooking:
- Carefully separate the meat from the bones, then cover it with cling film and lightly beat off.
- Salt the chicken layers, sprinkle with spices, put in a bowl and leave for half an hour.
- Now you need to make the filling. To do this, wash the tomatoes and cut them into small slices. Then peel the garlic and pass it through a press. Chop greens into small pieces. Grate cheese on a grater with large holes.
- Combine the crushed products, add a raw egg and mix everything thoroughly.
- Spread chicken on baking paper, put a small amount of filling in the middle of each piece, roll them in the form of a roll.
- Melt the butter, then dip the products in it and cover them with breadcrumbs.
- Transfer meat preparations along with paper to a baking sheet, put it in an oven heated to 185 degrees, bake for a quarter of an hour.
Cut the stuffed breasts into neat slices and put on a serving plate. It is recommended to decorate the treat with lettuce leaves, olives and cherry tomatoes.
Potato recipe
Chicken with potato filling has a mouth-watering appearance, amazing taste, prepared from simple and affordable products. Juicy meat, baked with a gentle side dish, turns out to be very nutritious, so it can become a full meal for the whole family.
Required Components:
- chicken - 1.6 kg;
- four garlic cloves;
- seven potatoes;
- vegetable oil - 43 ml;
- cheese (Dutch) - 50 g;
- salt, thyme, ground pepper, paprika - as needed.
Cooking:
- Wash the chicken with clean water and pat dry with a paper towel.
- Mix the oil with spices and coarse salt, then rub the meat carcass with the resulting composition outside and inside.
- Leave the chicken for three hours in a cool place to marinate.
- Peel the potatoes, then put in a pan with salted water, boil until soft.
- Mash the finished potatoes thoroughly with a mortar and turn into mashed potatoes. Then add cheese chopped on a grater, chopped garlic into cups, mix the mass.
- Fill the belly of the chicken with the filling and, if necessary, sew it up.
- Place the carcass on a baking sheet, treated with oil, send to a hot oven, bake for about two hours at a temperature of 180 degrees.
- During cooking, pour the product every 15 minutes with juice formed at the bottom of the metal sheet.
- When the bird becomes soft, it becomes covered with a crispy crust, remove it from the oven and turn off the oven.
Transfer the finished chicken to a tray, cool a little, then get the filling, divide the roast carcass into portions. Serving refreshments is recommended hot with a salad of fresh vegetables.
Baked with apples and oranges
Fans of unusual meat dishes should take note of the original recipe with apples and oranges. These fruits complement the taste of the bird well, and the presence of ginger and nutmeg gives it a refined and memorable aroma.
Required Components:
- two small oranges;
- lemon juice - 40 ml;
- chicken - 1.7 kg;
- a slice of ginger root;
- Big apple;
- celery - one stalk;
- red wine (semi-sweet) - 200 ml;
- pepper, rosemary, salt - at your discretion;
- nutmeg - 3 g.
Cooking:
- Wash the chicken thoroughly, dry it, then grate with salt, process with pepper and let stand for half an hour.
- Wash and chop the apple into cubes, cut the oranges in circles.
- Chop the celery in pieces, peel the ginger and chop into small squares.
- Combine all prepared ingredients, add grated nutmeg and rosemary. Mix everything.
- Stuff the chicken with fruit mass, fasten the abdomen with toothpicks.
- Dilute the wine with lemon juice, pour into a baking dish. Then place the chicken in it, back up, cover with foil and send to the oven.
- Cook for 70 minutes at 180 degrees, then remove the foil, pour the juice over the carcass from the bottom of the dishes, bake at 220 degrees until golden brown.
Allow the hot chicken to cool slightly, after which it is transferred to a beautiful plate and put on the table in its entirety. It is advisable to eat refreshments with garlic or tomato sauce.
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Chicken Stuffed with Buckwheat and Mushrooms
To feed family and friends with a delicious dinner, you can make a delicious chicken with buckwheat and mushrooms in the oven. It is better to use forest fruits for cooking, but champignons, which are sold in any supermarket, are also good.
Required Components:
- chicken - 1.4 kg;
- buckwheat - 230 g;
- mushrooms - 0.4 kg;
- three garlic cloves;
- bulb;
- mayonnaise - 25 g;
- carrot;
- spices for poultry, table salt - to taste.
Cooking:
- Pour the mayonnaise into a bowl, pour suitable seasonings in it, chopped garlic, a little salt. Stir the mixture thoroughly.
- With the resulting composition, coat the washed and dried chicken, then leave it for an hour in a cool place.
- Wash the mushrooms thoroughly and cut into slices.
- Peel the carrots, crumble with a thin straw. Free onion from peel and cut into squares. After that, put the vegetables in a saucepan and fry in vegetable oil until golden brown.
- Rinse the buckwheat well, then put it in a pot of salt water and cook until half cooked.
- Combine the porridge with stewed vegetables, then put the mushrooms and mix the composition.
- Stuff the chicken with buckwheat and mushrooms, fasten the hole on the abdomen with toothpicks and place on a baking sheet.
- Cook the dish in the oven at 185 degrees for about an hour and a half, then remove and cool.
Serve treats in portions, spread out on serving plates. Instead of buckwheat, you can stuff chicken with rice and bake it according to the same principle - it will also be very tasty.
With spicy nutty filling
An incomparable dish, which even fastidious gourmets will appreciate, is a tender chicken stuffed with fragrant nuts and herbs. For such a filling, walnuts or a mixture of crushed almonds, cashews and hazelnuts are suitable.
Required Components:
- poultry carcass - 1.35 kg;
- onion head;
- peeled walnuts - 120 g;
- parsley, basil, cilantro - a bunch;
- butter from cream - 45 g;
- white pepper, seasonings, coarse salt - 3 g each;
- two eggs;
- milk (2.5%) - 85 ml;
- pulp of white bread - 4 slices;
- chicken broth - 0.32 l.
Cooking:
- Pour the kernels of nuts into a plastic bag and crush them with a rolling pin.
- Pour milk into a deep container, put bread in it, knead with a spoon to a mushy state.
- Cut the husk from the onion, then chop it in half rings, put in a pan, fry in vegetable oil until translucent.
- Combine the bread soaked in milk with nuts, stewed onions and finely chopped greens. Salt, add seasonings, raw eggs and mix everything vigorously.
- Wash the chicken, wipe with napkins, stuff with a nut mixture. Then sew or fasten the abdomen with skewers.
- Put the bird in a mold, process with melted butter, sprinkle with salt and white pepper.
- Pour the broth into the form with the chicken product, close the dishes, place for 1 hour in the oven with a temperature of 195 degrees.
- After this time, remove the lid, continue the process for another half hour until the appetizing crust appears.
Cool the finished treat, then put it on a beautiful dish, cut into large pieces and taste. You can offer pickled cucumbers, tkemali, or sauerkraut to it.
Bake with vegetables in the oven
Stuffed chicken cooked according to this recipe looks very attractive, and the filling of fresh vegetables makes its taste bright, juicy and rich. The snack turns out to be easy and healthy, so people who prefer proper nutrition will especially like it.
Required Components:
- large chicken - 1.4 kg;
- two small onions;
- three tomatoes;
- medium-sized eggplant;
- one bell pepper (green);
- mayonnaise sauce - 30 ml;
- refined oil - 23 ml;
- spices for vegetables and meat, sea salt - as needed.
Cooking:
- Wash the chicken carcass thoroughly, let it dry, grate it with a dry mixture of sea salt and spices.
- Peel and wash all vegetables. Then chop the tomatoes and eggplant into cubes, chop the onion into rings, chop the bell pepper into strips.
- Place the chopped “blue” in a separate bowl, cover it with salt and leave for fifteen minutes (so that it does not subsequently become bitter). After such a procedure, thoroughly rinse the fetus with cold water.
- Put the prepared vegetables in a saucepan, pour vegetable oil, simmer for six minutes.
- Lay the vegetable frying in the belly of the chicken, sew it tightly.
- Put the stuffed bird on an oil-baked pan, grease it with mayonnaise, put in a cold oven.
- Bake the carcass for forty minutes at 195 degrees, then turn over and cook for the same amount of time.
Divide the fried fragrant chicken into pieces and serve with the filling. Such a dish will be in perfect harmony with boiled potatoes, buckwheat or brown rice.
Stuffed with prunes, apples and olives
Oven-baked chicken stuffed with prunes, olives and apples is an excellent treat that will worthily decorate any holiday table. Such a dish is prepared quite easily and within two hours its unique aroma will gather relatives and guests at a common table.
Required Components:
- chicken carcass - 1.65 kg;
- ripe apple;
- dried prunes - 120 g;
- olives (seedless) - 90 g;
- white wine - 80 ml;
- two slices of stale loaf;
- olive oil - 40 ml;
- sea salt, dry basil, thyme, white pepper - to taste.
Cooking:
- Rinse and soak the prunes in hot water for forty minutes. Then remove, dry, cut into four parts.
- Rinse the apple with running water, cut the core, cut into small slices.
- Put separated fruits in a stewpan, add olives, pour wine and put on fire. Cook the future filling with a low boil in a sealed container for about five minutes.
- Then add slices of loaf and salt to the hot mixture, season with dry seasonings, mix well.
- Wash the chicken and blot it with a disposable towel, then put the stuffing inside, lightly tamp the composition, pour the juice remaining in the saucepan.
- Sew the carcass with culinary thread, grease with salt and sprinkle with pepper.
- Cover the baking sheet with baking paper, put a thin layer of basil and thyme. Pour the herbs with olive oil, put stuffed bird on them.
- Bake the chicken in the oven as a whole, at a temperature of 210 degrees for about 80 minutes, not forgetting to periodically water the allocated juice.
Cut the finished snack into portions, put it together with the filling on a serving dish and treat all those present. You can offer any side dish and light spirits to stuffed chicken. Bon Appetit!