History of the dish stuffed chicken breast with mushrooms. Chicken breast stuffed with oyster mushrooms. Baking in the oven

• chicken breasts - 2 pcs
• champignons - 250 gr
• bulb
• vegetable oil - 2 pcs
• cheese - 100 gr
• cream - 1 tbsp
• thyme - 2-3 sprigs
• pepper -

Step by step cooking recipe

I propose to cook delicious chicken breasts with mushrooms and baked in cream for Sunday dinner.

To prepare the onion, cut into cubes and fry in oil, add the champignons cut into plates and fry until tender, salt and pepper.

Cheese grate on a fine grater.

Add half the grated cheese to the mushroom and onion filling and mix.

From each breast, cut off a small fillet, which is located on the underside.

Then, using a small knife, make one longitudinal cut on the breast itself, but without cutting through to the end. Next, make two deep side cuts going deeper to the sides, and open the breast, you get a large pocket.

Salt inside and out. Put part of the filling into the “pocket” then close with a small fillet, pushing it inward from all sides. Add a little to the pan vegetable oil, warm up well.

Put the breasts, stuffed side down, fry on both sides for a couple of minutes until light golden.

Put the breasts in a baking dish, add the remaining mushrooms with cheese (the half of the cheese that we have not used for now will be left aside), pour over the cream, season to taste, add thyme leaves and bake in a preheated oven to 200 g for min 20-25 ,. take out the form with the breasts, sprinkle with the remaining cheese and bake for another 5-7 minutes until golden brown.

Serve with whatever you like!! We served with bulgur!

Chicken breast stuffed with mushrooms - recipe with cheese

Hello dear readers. Poultry meat is nutritious, tasty and inexpensive. It is this that is most often found on the table of any family. Chicken breast with mushrooms, well, what can you think of more satisfying and tastier than such a dish? Albeit high-calorie, but insanely tasty, it will help to easily feed not only a hungry family, but also unexpected guests who allegedly ran in for a minute. If you bake a chicken in the oven in this way, then you don’t need to worry about more.

I offer you my recipe for chicken fillet stuffed with champignons and baked in the oven, which you can safely change as you wish. The breast is juicy thanks to the creamy mushroom filling and baking in own juice. No twisting into rolls, beating with a hammer and breading in breadcrumbs. A quick and easy meat appetizer for a quiet family dinner or a grand holiday feast.

Chicken breast recipe with mushrooms

• Chicken fillet - 6 pieces.
• Mushrooms - 300 grams.
• Cheese - 250 grams.
• Carrots - 1 piece.
• Sour cream.
• Salt, spices.

We need halves chicken fillet. You can take a whole breast, but then it must be divided in half.

Cooking stuffing

1. Washed champignons cut into plates or pieces of arbitrary shape. Any size of mushroom will go into the dish, except for very small cubes. The champignon should be felt in the mouth.

Coarsely grate large carrots.

Pour a little oil into a frying pan and heat over a fire. Fry mushrooms with carrots in it. Salt and spices will be added to taste. Fry until almost all the liquid has evaporated from the mushrooms. When the food is fried almost to readiness, pour in a little sour cream. Our mushroom filling should be thick, so do not overdo it with sour cream.

fillet stuffing

1. While the mushrooms are stewed in sour cream, prepare pockets for the filling in the fillet. To do this, carefully cut each part of the breast in half, but do not cut the meat to the end. Make it so that the fillet can be folded.

Grate a piece of hard cheese (preferably a salty variety).

All products are ready. It's time to start filling your pockets. Put the mushroom filling on one part of the cut fillet.

To make the dish of chicken breast and mushrooms even more nutritious, you need to lightly sprinkle the filling with cheese. It will also help the fillets stick together. and will add extra flavor to the mushrooms.

Baking in the oven

1. Preheat the oven in advance to 180-200 C. Cover each piece of meat with the other half. Put the chicken fillet filled with mushrooms and cheese in a bowl.

Top the treat with sour cream.

Sprinkle with the rest of the cheese to get a golden crust. Season to taste with herbs and spices.

Bake meat for 20 minutes. Check the readiness of the dish by the presence of ichor and the roasting of the fillet.

In the context of a chicken breast stuffed with cheese and mushroom filling, it looks just like a layer cake.

This dish is best served with fresh vegetables, and young potatoes are also good.

Did you like the recipe? Tell your friends about it on social media. networks. And by subscribing to blog updates, you will provide your family with an incredibly delicious menu for many years to come.

Stuffed chicken breast - 3 recipes: with cottage cheese; mushrooms and vegetables

Stuffed chicken breast baked in the oven - you will lick your fingers! The dish is just perfect for a sports or any other diet. Calorie content of chicken breast baked in the oven 79 kcal per 100 gr. Therefore, we eat boldly, without fear extra pounds. We stuff chicken breasts with a wide variety of fillings - cottage cheese, mushrooms, vegetables.

Recently, we baked chicken breasts under a fur coat. And now I propose to consider the three most popular options for stuffing chicken breasts. These are basic recipes, but you can show your imagination and add something of your own that you personally and your family like more.

In this article:

Chicken breast stuffed with cottage cheese and herbs

Such a fresh spring taste of this dish will surely please you and your guests. In addition, this recipe is low-calorie - it has little fat and a lot of healthy protein.

What you need:

How to cook:

1. We are preparing the stuffing. Finely chop the greens and mix with cottage cheese. Add milk, turmeric, finely chopped garlic. Salt and pepper.
2. Make a deep cut in the chicken breast. To make a hole. So we cut each breast. Lay the fillings there, not too tight, but without voids.
3. Coat each stuffed breast with mayonnaise. Dip in flour or breadcrumbs
4. Place in an oiled baking dish. And put in an oven preheated to 180 degrees for 30 minutes.
5. During baking, pour several times with the resulting juice.

Breasts with cottage cheese and herbs are ready. Call everyone to the table!

Chicken breast stuffed with mushrooms and cheese

These breasts with cheese and mushrooms are perfect as a hot dish for any occasion. festive table. They turn out beautiful and fragrant.

What you need:

How to cook:

1. We are preparing the stuffing. Fry the onion in vegetable oil and add finely chopped mushrooms. Don't forget to salt and pepper. Simmer in a pan until the mushrooms are cooked. Then add finely chopped garlic and cool slightly.
2. We cut the breasts lengthwise, but do not cut to the end. Lightly beat with a hammer. Salt and pepper
3. Cut the cheese into as many pieces as there are breasts. We have three breasts. I cut the cheese into six pieces. I will put two pieces
4. In each breast, in a cut pocket, put a spoonful of stuffing from mushrooms and put a piece or two of cheese there.
5. We fix the edges with toothpicks so that they do not fall apart. Coat the breasts with salt, pepper and vegetable oil. We put it in the oven.
6. Preheat the oven to 200C. We put our breasts there and bake for 30 minutes. In the process, it would be nice to water the resulting juice.

Serve hot with any side dish or salad. Mushrooms with meat are always very delicious combination for hot meals. Be sure to try this recipe.

Chicken breast stuffed with vegetables and herbs - step by step recipe with photo

This is my favorite chicken breast recipe. With vegetables, they are the most juicy. Breasts are amazing - juicy stuffing soaks through all the chicken meat.

What you need:

How to cook:

chicken breast stuffed with vegetables and greenery. The dish is so tasty and looks so elegant - even now on the festive table!

To everyone who cooked with us today, we wish you Bon appetit!

If you liked the recipes, press the social media buttons to add them to your page!

Chicken breast stuffed with mushrooms and cheese in the oven

Chicken breast stuffed different ways. It can be divided into fillet halves, cut longitudinal pockets in them or make transverse cuts and lay the filling there. You can free the breast on the bone from the skin, cut the fillet across or along. To keep the filling inside, stuffed meat is fastened with threads, toothpicks, or wrapped in strips of bacon.

Fragrant and tasty chicken breast stuffed with mushrooms and cheese in the oven turns out. Mushrooms are simply fried in a pan with onions and lay them in the cuts of the fillet. To keep the filling inside, close the breast with skin, bake, and then sprinkle with hard cheese. Such a dish turns out to be very beautiful, juicy, with a rich cheese flavor.

Step by step recipe for chicken breast with mushrooms and cheese

Ingredients for 3 servings:

• Chicken breast (on the bone with skin) - 450 g;
• Fresh champignons - 150 g;
• Onions - 1 piece;
• Garlic - 2 cloves;
• Hard cheese - 70 g;
• Mayonnaise - 1 tablespoon;
• Vegetable oil - 3 tablespoons;
• Ground black pepper;
• Salt.

Cooking time: 1 hour 20 min.

How to cook chicken breast stuffed with mushrooms and cheese in the oven

1. We wash the chicken breast on the bone and with the skin well, dry it with a paper towel. Carefully separate the skin from the fillet with your hand, in some places we cut it with a knife. We try not to damage the skin, leave it.

2. We retreat from the central bone and make 2 longitudinal incisions. We cut the fillet deeply, but not completely. We form deep pockets. Sprinkle the prepared breast on all sides with salt, ground pepper and leave it on the table while we prepare other products.

3. Finely chop the peeled onion, put it in a pan in oil, stir-fry at medium temperature until golden brown.

4. While the onion is being cooked, wash the mushrooms, cut off a little stem and cut into small slices. Put the prepared mushrooms in the onion and fry until lightly browned. At the end of cooking, salt and pepper.

5. Transfer the fried mushrooms with onions to a plate, add finely chopped garlic cloves and mix.

6. Put the prepared mushrooms in portions into the cuts of the breast and press them tightly.

7. We cover the stuffed breast with skin and so that it does not decrease during baking and does not come off the meat, we fix it from below with toothpicks. Toothpicks (you need 4 pieces) break into 2 parts, grab the skin and meat.

8. Transfer the prepared breast under the skin to a greased baking dish and apply mayonnaise on top. We pre-set the oven to 190 degrees. We send the form with chicken breast into it and cook for about 40 minutes. During this time, the meat will be completely cooked, and the skin will turn brown.

9. After 40 minutes, take out the breast, sprinkle with grated cheese on top. Bake for about 10 more minutes until cheese is melted and browned. Increase the temperature in the oven to 230 degrees.

10. Take out the breast stuffed with mushrooms and cheese, immediately put it on a plate, add greens and serve with your favorite side dishes and vegetable salads.

When cut into pieces, all the filling remains inside. The meat is very flavorful and tender.

• According to this principle, the breast can be stuffed with any filling. Roasted carrots and onion, fresh tomatoes, canned pineapples or dried fruits.
• Chicken meat can be supplemented with any spices to taste. Dried oregano, thyme, rosemary, or ground coriander seeds are great with chicken.

This second dish will please not only home, but also all guests at the festive table. Stuffed chicken breast may well replace a full lunch or dinner. If desired, the dish can be served with mashed potatoes, fried vegetables, buckwheat, vermicelli. Fresh and pickled vegetables will come in handy. There is nothing complicated in the cooking technology, and if you strictly follow the recipe, even an inexperienced cook can handle it. And the finished result, when properly served, will look like in a restaurant. You can make any filling at your discretion: bacon with cheese, butter with herbs and garlic, bechamel sauce with onions and cheese, etc. According to the principle of preparation, the dish is very similar to French cordon bleu with ham and cheese. Only in this recipe, not rolls are obtained, but chicken envelopes fastened with toothpicks.

Cooking time: 50 minutes
Servings: 2

Ingredients:

• Chicken fillet (breast) without bones - 300-350 g (1 piece);
• Fresh mushrooms (champignons) - 130 g;
• Cheese - 50 g;
• Odorless vegetable oil - to taste;
• Breadcrumbs - 20 g;
• Chicken egg - 1 pc.;
• Mayonnaise - 1-1.5 tablespoons;
• Garlic - 1 clove;
• Greens - to taste;
• Salt - to taste;
• Black ground pepper - to taste.

How to cook chicken breasts stuffed with mushrooms and cheese

1. Add chopped garlic to mayonnaise and mix well. Instead of mayonnaise, sour cream and a little mustard are perfect.

2. Now, let's prepare the filling. Mushrooms or other mushrooms are washed well and dried. We cut into cubes. Pour into a frying pan with heated odorless vegetable oil. Cook over moderate heat until tender, 8-10 minutes.

3. As soon as the resulting juice evaporates, remove the pan from the heat. Cool the mushrooms until warm.

4. Mozzarella or any other hard cheese rub on a grater. Grind greens: parsley or dill. Add cheese, herbs to the mushrooms, salt and pepper to taste.

5. We wash the breast well. If necessary, cut off excess fat and cut off the bones so that the fillet remains. Dry with paper towels on all sides. Lightly salt and pepper, rub on all sides.

6. With a sharp knife, carefully, make a deep incision on the side.

7. Lubricate inside with mayonnaise-garlic mixture.

8. Stuff the chicken fillet with mushrooms and cheese. To keep the filling inside and not leak out, we fix the edges with toothpicks.

9. Drive an egg into a deep bowl. Using a whisk, shake it with a little salt. Dip the chicken breast on both sides into the egg mixture.

10. Pour breadcrumbs into another bowl. It is best to use homemade crackers from a baked fresh loaf. Roll the fillet on one and the other side.

11. We send the frying pan with vegetable oil to the fire and warm it up well. Dip the stuffed breast into the hot oil. Fry over moderate heat until crispy on both sides. golden brown. Thus, the fillet only seized on the outside. Now he needs to bake well from the inside.

12. Preheat the oven to 180 degrees. We transfer the envelopes from the fillet to the baking dish.

13. Ship to hot oven for 15-20 minutes. Remove toothpicks before serving.

Chicken breast stuffed with mushrooms and cheese in the oven is ready. Bon Appetit!

1. Breadcrumbs are easy to make at home, fillets will turn out much tastier with them. To do this, take a fresh loaf and cut it into thin slices. Now you need to cut off the crust and send it to the oven preheated to 160 degrees for 10-15 minutes. When you see that the pieces of bread have become golden in color and more crispy, take them out and cool. Then you should crumble the crackers with your hands. Another way is to wrap it in a towel and beat it off with a rolling pin.

2. Cheese will do durum varieties. Mozzarella melts best, but does not have a specific cheese flavor. You can add a little other cheese with a pronounced aroma to mozzarella, for example, cheese with nuts is perfect.

Juicy stuffed chicken meat.

• 800 g chicken fillet (3 halves of breast)
• 300 g champignons
• 150 g onion
• 50 g cheese
• 300-400 ml cream (any)
• spices (optional)
• salt
• pepper
• vegetable oil + 1 tbsp. l. butter (for frying)

Tender juicy chicken breast stuffed with mushrooms and cheese, then lightly fried and stewed in cream. I especially like this dish because, unlike chicken rolls, for example, nothing needs to be cut, beaten, twisted and breaded in flour. That is, you do not even need a kitchen hammer to prepare this dish. The chicken breast according to this recipe is incredibly juicy, because it is stewed in cream. Optionally, you can add your favorite spices - for example, a little thyme, basil, rosemary, or others to your liking.

Cooking:

Peel the onion, finely chop.
Heat vegetable oil and butter in a frying pan. Add onion, fry until light golden.

Mushrooms cut into thin slices, add to the pan.

Stir, fry until all the released liquid has completely evaporated and the mushrooms are lightly browned. Salt and pepper at the end.

Remove the mushrooms from the pan, add grated cheese on a coarse grater to half of the mushrooms, mix (this will be the filling).

We stuff the breast.
From each breast, cut off a small fillet, which is located on the underside.
Then, using a small knife, make one longitudinal cut on the breast itself, but without cutting through to the end.

Put a third of the filling inside, press it well.

Close the small fillet, pushing it inward from all sides.

Add a little vegetable oil to the pan, heat well.
Put the breasts, stuffed side down, fry for about 5-7 minutes until lightly golden on the bottom.

simple and quick recipe chicken breast stuffed with mushrooms and cheese will help diversify any festive table, and it will take a little effort to cook. But the taste and aroma are top notch!

For cooking you will need:

chicken fillet(breast) - 3 pieces (600-700 grams)

Champignon fresh - 400 grams

onion- 2 onions

cheese hard - 100 grams

butter - 50 grams

vegetable oil - 150 grams

salt, pepper - to taste

Onions and mushrooms finely chop. Mushrooms need to remove the legs, they are too dense for such a dish. The mountain of chopped champignons seems huge compared to the fillet, it's hard to believe that all this can fit inside. But the impression is deceiving.

Lightly fry the onion in a frying pan in vegetable oil until light beige.

Add mushrooms and fry until all the water evaporates. Mushrooms are reduced in volume by 3-4 times. Shortly before readiness salt to taste. If desired, you can add 1-2 tablespoons of sour cream.

Now the most important stage of work. With a sharp knife in pieces of chicken breast is done stuffing pocket. Cut carefully so as not to cut through the wall. It turns out a kind of chicken "sheath" for a knife.

If such a jewelry “surgical” operation on the fillet does not work, then you can simply cut the fillet from the side along the entire length. It will take a little longer to close the incision, but the taste will not suffer.

Now it's time to start. Fried mushrooms are stuffed into fillets, adding finely diced cheese and a little butter. Mushrooms should be cooled down, and butter should be frozen, so it is easier to push.

The remaining hole is closed cotton thread. You can fasten the edges with a wooden toothpick, but the butter and cheese may leak out during the frying process.

Ready-made stuffed chicken breast pieces salt and pepper to taste, roll in flour or breadcrumbs. For a thicker crust, you can pre-dip the fillet in a lightly beaten egg. Without sprinkling, the chicken will turn out too dry.

Now left fry fillet in a pan in vegetable oil for 8-10 minutes, first on one side and then on the other side. You can bake in the oven, but the chicken will turn out much drier.

Ready stuffed breast cut sharp with a knife into portions. It turns out 10-12 full-fledged stuffed pieces and a little more fried chicken without mushrooms from the edges. Don't forget to remove the threads!

Can be used as a garnish mashed potatoes, rice or buckwheat. Bon Appetit!

Juicy stuffed chicken meat.

• 800 g chicken fillet (3 halves of breast)
• 300 g champignons
• 150 g onion
• 50 g cheese
• 300-400 ml cream (any)
• spices (optional)
• salt
• pepper
• vegetable oil + 1 tbsp. l. butter (for frying)

Tender juicy chicken breast stuffed with mushrooms and cheese, then lightly fried and stewed in cream. I especially like this dish because, unlike chicken rolls, for example, nothing needs to be cut, beaten, twisted and breaded in flour. That is, you do not even need a kitchen hammer to prepare this dish. The chicken breast according to this recipe is incredibly juicy, because it is stewed in cream. Optionally, you can add your favorite spices - for example, a little thyme, basil, rosemary, or others to your liking.

Cooking:

Peel the onion, finely chop.
Heat vegetable oil and butter in a frying pan. Add onion, fry until light golden.

Mushrooms cut into thin slices, add to the pan.

Stir, fry until all the released liquid has completely evaporated and the mushrooms are lightly browned. Salt and pepper at the end.

Remove the mushrooms from the pan, add grated cheese on a coarse grater to half of the mushrooms, mix (this will be the filling).

We stuff the breast.
From each breast, cut off a small fillet, which is located on the underside.
Then, using a small knife, make one longitudinal cut on the breast itself, but without cutting through to the end.

Put a third of the filling inside, press it well.

Close the small fillet, pushing it inward from all sides.

Add a little vegetable oil to the pan, heat well.
Put the breasts, stuffed side down, fry for about 5-7 minutes until lightly golden on the bottom.