What are no recipes for baking chicken in the oven. But this is the most unusual and most interesting. The chicken is filled with stuffed pancakes and baked in the oven. Fillings can be very different - choose according to your taste!

Pancake Stuffed Chicken - Classic Recipe

This is an original dish that can be served on any family holiday as the main hot meal. You will have to tinker with the preparation of the bird itself, but as a result a gorgeous dish will come out! A hearty meal in which there are almost no bones. And your guests will know about it as soon as they taste the first bite!

List of ingredients:

  • one chicken;
  • onion head;
  • one carrot;
  • a couple of tablespoons of olive oil;
  • one egg;
  • 0.1 kg of any cheese;
  • 0.12 kg of sour cream;
  • to taste the salt;
  • to taste seasoning for chicken.

For pancakes:

  • a glass of milk;
  • two testicles;
  • three tablespoons of olive oil;
  • half a teaspoon of salt;
  • 0.16 kg of flour;
  • half a teaspoon of soda;
  • half a teaspoon of apple cider vinegar.

How to cook:

  1. To start, knead the dough on pancakes. To do this, shake the eggs with a fork or whisk. Add milk, butter and salt. Stir the grains to dissolve. Pour in flour. Add a mixture of soda and apple cider vinegar. Stir well or whisk until smooth.
  2. Warm the pancake pan. Pour the first portion of the dough, spread over the entire hot surface. Bake thin rosy pancakes. Put them on a plate.
  3. Peel the onions and carrots. Rinse. Chop. Onions with a knife, and carrots - on a grater. Passer the mixture in vegetable oil in a pan. Vegetables should be a little rosy.
  4. Now it's the turn of the chicken. If your carcass is frozen, thaw it without fail. But this is better done in advance - a few hours before the immediate preparation of the dish.Then rinse the carcass, wipe well with paper towels. Put on a cutting board. Gently, without injuring the skin of the carcass, break on the joints of the wings and lower leg. Cut them off the chicken body. When detaching the skin, pull out the body. The skin from the neck can be trimmed if desired.
  5. Remove the meat from the bones of the carcass. Crank it through a meat grinder.
  6. Mix the minced meat with sautéed vegetables. Season with sour cream (2 tablespoons), “For chicken” spices (1 teaspoon) and salt (a couple of pinch).
  7. Go back to the pancakes. For each, lay a little filling - over the entire surface of the pancake. Spin into rolls.
  8. Shake the egg in a bowl.
  9. Grate the cheese.
  10. Soak each pancake roll in an egg, breaded in cheese. Put in chicken skin - where the carcass itself was. So fill the whole skin so that it looks like a whole chicken.
  11. Now arm yourself with thread and a needle. Sew the skin so that the pancakes are not visible.
  12. Combine the remaining sour cream with spices. Spread all the resulting carcass.
  13. Place in a greased baking pan. Cook in the oven at a temperature of 180-190 ° C for one and a half hours.

In appearance, such a dish looks like a whole baked chicken. But inside it is stuffed with pancakes.

Step by step cooking with mushrooms

Another option for the preparation of the filling is with sauteed mushrooms. Mushrooms used in the recipe. But if you have dry mushrooms, take them. Just before cooking, soak and boil them.

List of ingredients:

  • one chicken;
  • a bunch of green onions;
  • several champignons;
  • a couple of spoons of walnut oil;
  • 0.12 L of cream;
  • 3-4 tablespoons of mayonnaise;
  • to taste the salt;
  • to the taste of ground pepper.

For pancakes:

  • see recipe above.

How to cook:

  1. The first step is to make pancake dough. Bake thin pancakes in a pan. How to do this, see the recipe above.
  2. Then wash the bird. Wipe with paper towels. Gently break the wings and lower legs over the joints. Separate the carcass from the skin. Lay out the last one to make it convenient to stuff it.
  3. Remove the meat from the bones. Grind - with a knife into small pieces or with a blender in forcemeat.
  4. Rinse the mushrooms. Cut into thin slices. Passer until golden brown in butter in a frying pan.
  5. Chop the onion finely.
  6. Mix the minced meat, mushrooms and onions. Add a spoonful of mayonnaise, cream, a little salt and ground pepper. Shuffle. The filling turned out.
  7. Put a filling on each pancake. Twist the roll. Place all rolled pancakes in the skin of the bird. Sew skin cuts.
  8. Knead the remaining mayonnaise and butter. Add some salt and pepper. Spread stuffed chicken with this mixture. Place it on a baking sheet.
  9. Cook in the oven at 180-190 ° C for approximately 1.5 hours.

Chicken stuffed with pancakes and mushrooms can be cooked in the oven in a culinary sleeve. Or in a layer of food foil.

With ham and broccoli

Ham and broccoli filling is suitable for this dish. But over these products, for a start, you should do a little magic. How to do this, now we will tell. But first, a list of products.

List of ingredients:

  • 1.5 kg of chicken;
  • 0.12 kg of sour cream;
  • to taste the salt;
  • to taste spices;
  • 0.18 kg of ham;
  • 0.4 kg broccoli;
  • one egg;
  • 8 pancakes.
  • bird - 1.5 kg;

How to cook:

  1. Rinse broccoli in a container with cold water. Cut off the inflorescences. Boil in salted water until half cooked. Fold onto a sieve. Allow to cool.
  2. Prepare the carcass of the bird. Rinse it in running water. Wipe off excess moisture. Break or cut through the joints of the wings and lower legs with a knife. Take care not to tear the skin.
  3. Remove all meat and offal from the carcass itself. Grind in a meat grinder.
  4. Dice the ham. Slightly fry until rosy.
  5. Mix ham, minced meat, 100 g sour cream, a shaken egg. Season with salt and spices.
  6. Put one pancake flat on your skin. If desired, pancakes can be slightly cut. Lay a layer of minced meat on this layer. Then another damn thing. Now a layer of small boiled cabbage inflorescences. Damn again. Continue to lay the layers in this order - minced meat, pancake, cabbage, pancake.When all the ingredients are finished, suture your skin.
  7. Grease a carcass with a mixture of sour cream, salt and ground spices. Place on a baking sheet covered with food foil. Wrap the foil on top.
  8. Cook in the oven at 180 ° C - 80-90 minutes.

One hour after the start of baking, open the foil layer on top. Finish it like this. The top is well browned and more palatable.

Chicken Stuffed with Pancakes with Brisket and Bacon

Smoked-boiled brisket is best for the recipe. With it, the dish turns out to be unusually tender and juicy.

List of ingredients:

  • one chicken;
  • 8-9 pancakes;
  • 0.15 kg of brisket;
  • 0.15 kg of bacon;
  • one onion;
  • a couple of cloves of garlic;
  • to taste the salt;
  • to the taste of ground pepper;
  • 0.1 kg of cheese;
  • 0.15 kg of sour cream.

How to cook:

  1. Rinse and dry the bird. Break joints in the wings and legs. Carefully disconnect the carcass from the skin with kitchen scissors. Spread the last one to make it convenient to stuff.
  2. Remove all the flesh from the chicken bones. Scroll through the meat grinder.
  3. Cut the breast and bacon into small cubes.
  4. Chop onions with a knife. Mix with minced meat and sliced ​​bacon with brisket. Season with salt and pepper. Stuffing came out for stuffing.
  5. Smear pancakes with a layer of sour cream. Spread the filling evenly. Roll pancakes. Stuff the skin of the bird. Sprinkle pancakes with grated cheese.
  6. Sew or cut all skin cuts tightly with toothpicks.
  7. Mix the remaining sour cream with salt and ground pepper. Add garlic squeezed through garlic press. With this mass, rub the carcass of the stuffed bird. Place it in the baking sleeve. Tie the edges of the sleeve. Place on a baking sheet.
  8. Bake the dish in the oven at 180-200 ° C for about 65-70 minutes.

Using the culinary sleeve is very convenient. Its dense film prevents precious meat juice from evaporating. But before you tie the carcass in the sleeve, squeeze it so that air comes out.

Royal recipe

It is not at all difficult to cook stuffed chicken royally. But this recipe, however, is different from the rest. It has more tender chicken, walnuts and unusual pancakes. Spinach will be used to bake them!

List of ingredients:

  • one and a half kilograms of chicken;
  • one onion;
  • a couple of cloves of garlic;
  • a couple of tablespoons of cream;
  • to taste the salt;
  • a spoon of hops-suneli;
  • 0.1 kg of walnuts;
  • a pinch of nutmeg;
  • one egg;
  • a spoonful of linseed oil;
  • a couple of spoons of sunflower oil.

For pancakes:

  • a glass of milk;
  • a bunch of spinach;
  • one egg;
  • 4-5 tablespoons of vegetable oil;
  • a spoonful of sugar;
  • some salt;
  • a glass of flour;
  • 1 tsp baking powder.

How to cook:

  1. Take pancake dough. Rinse the spinach thoroughly for it. Dry the leaves. Grind until smooth gruel.
  2. From pancake products, knead a uniform dough. Bake thin green pancakes from it. Each spin tight roll.
  3. Fry the walnuts in a dry pan. Cool. Peel off the dark skin. Grind the nuts into crumbs.
  4. Take the thawed chicken. Rinse it. Dry from moisture. Gently pull the carcass out of your skin. Joints of wings and legs for this break. It is convenient to help yourself with a small knife or kitchen scissors.
  5. Remove all meat from the carcass. Grind it until minced.
  6. Chop onion and garlic in small crumbs.
  7. Combine minced meat, vegetable slices, cream, hops-suneli, nutmeg. Add walnuts. As well as a shaken egg. Add salt. Stir the mass thoroughly. Divide it into three approximately equal parts.
  8. Put a layer of ground meat in the skin of the bird. Then 4-5 pancake rolls one next to the other. Stuffing again on top. And another layer of pancakes and minced meat. Sew the skin of the bird. Grease a carcass with a mixture of vegetable oils. Put in a baking sheet or baking dish.
  9. Cook in the oven for approximately 1.5 hours. Recommended temperature - 180-190˚С.

If desired, you can cook this dish in a slow cooker. The “Extinguishing” or “Baking” mode is suitable for 90 minutes.

An additional highlight will appear in the dish if you add a little grated apple with a sour flavor to the chicken minced meat.

With minced pork, pancakes and eggs

Minced pork gives juiciness and tenderness to chicken meat. And also significantly diversifies the dish itself.

List of ingredients:

  • one bird;
  • 0.15 kg of minced pork;
  • to taste the salt;
  • to taste spices;
  • five eggs;
  • 0.1 kg of cheese;
  • 6-7 pancakes;
  • a couple of spoons of sesame seeds;
  • a couple of spoons of sunflower oil.

How to cook:

  1. To the state of "hard boiled" boil 4 chicken eggs. Peel, cut into large cubes.
  2. Fry sesame seeds in a dry frying pan until rosy. Cool.
  3. Prepare the carcass of the bird. Wash it, dry it. Remove the skin with a stocking.
  4. Cut off all the flesh from the bones of the bird - put it on the stuffing.
  5. Mix the chicken and pork mince. Season it with salt and spices. Sprinkle sesame seeds. Stir with a raw egg.
  6. Put the minced meat on the pancakes, distribute evenly. Sprinkle with boiled eggs. Spin each pancake with a tight roll.
  7. Lay out the first layer of pancake rolls in the skin of the bird. Sprinkle with grated cheese. Alternate layer - pancakes, cheese.
  8. Sew the skin so that the filling does not come out during the baking process.
  9. Lubricate the carcass with vegetable oil. Transfer to a baking sheet in size. Use the oven for cooking. The recommended temperature is 180-190 ° C, and the time is 1.5 hours.

In the process of cooking, grease the carcass several times with the fat released from it. This ensures uniform rosy skin and juiciness of the chicken inside.

Secrets of cooking and beautiful serving

  1. Pancakes for the preparation of this dish are better to take thin. Bake them in milk or water.
  2. In the filling, if desired, you can add any spicy greens. For example, chopped parsley or dried basil. Dried herbs are also suitable - olive, Caucasian or any other to your taste.
  3. To make the dish more tender and juicier, do not immediately serve it to the table. After baking, cover the carcass with food foil. The shiny side to the product. Leave on for 15 minutes. During this time, the food does not have time to cool. But the fat and juice from the center will be distributed throughout the dish. It will be very tasty!

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