Breast stuffed with mushrooms. Step by step recipe with photos and videos. Step by step recipe with photo

Chicken breast stuffed with mushrooms and cheese

Juicy stuffed chicken.

Ingredients:

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

Delicate 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, you do not need to cut, beat, twist and bread in flour. This means you don't even need a kitchen hammer to cook this dish. Chicken breast according to this recipe turns out to be 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.

Preparation:

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

Cut the mushrooms into thin slices, add to the pan.

Stir, fry until all the released liquid has completely evaporated and the mushrooms are slightly browned. Season with salt and pepper.

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

Stuffing the breast.
From each breast, cut off the tenderloin, which is on the bottom side.
Then, using a small knife, make one longitudinal cut on the breast itself, but without cutting it all the way.

Insert the third part of the filling inside, press it well.

Close the tenderloin fillet, adjusting it inward on all sides.

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

Turn over, fry for another 5-7 minutes.

Return the remaining mushrooms to the pan, pour in the cream (the breasts should be at least three quarters covered, add more cream if necessary).
Salt, if desired, add spices, simmer over low heat, covered for about 15-20 minutes.

You can serve stuffed chicken breasts with any side dish to taste, I served with buckwheat. You can use bulgur, pasta, mashed potatoes, etc.
It turns out very tasty - juicy and tender!

kamelena.ru

Chicken breasts stuffed with mushrooms / Chicken dishes / TVCook: step by step recipes with photos

An appetizing and hearty chicken meat dish with a fragrant filling, which can be served both on an ordinary table and on a festive one. After all, it turns out to be very effective and beautiful, while preparing it is quite simple. Chicken breast stuffed with mushrooms- this white meat rolled into a roll with a spicy filling of mushrooms, garlic and cheese will please all your guests and loved ones.

Ingredients for making mushroom stuffed chicken breasts

Boneless chicken breasts 1 kg
Mushrooms 250-300 grams
Garlic 2 cloves
Butter 2 tablespoons
Soft cheese 230 grams
Ground black pepper to taste
Vegetable oil 3 tablespoons
Salt to taste

Main ingredients

Garlic, Chicken, Mushrooms

Portioning

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Inventory:

Knife, Cutting board, Oven, Cooker, Food plastic wrap, Kitchen hammer, Blender, Spatula, Frying pan with removable handle, Toothpicks, Plates, Oven pots

Cooking chicken breasts stuffed with mushrooms:

Step 1: prepare the chicken breasts.

First, rinse the chicken breasts under cool running water, remove the skin if necessary and transfer to a cutting board. With a sharp knife we cut off the fat, as well as, if any, cartilage and tendons. Then we cut the chicken breasts along the fibers into 2 - 3 pieces. After that, we put them in a plate or other container.

Next, we shift one any part to a cutting board, cover it with cling film and begin to beat off with a kitchen hammer. We do this very carefully, since the chicken meat is quite tender and can tear. The meat slice should be no more than 1 centimeter thick. Immediately after that, we return it back to the container and continue to beat off all the other pieces. We put the prepared chicken meat in the refrigerator.

Step 2: prepare the mushrooms.

We will use champignons as mushrooms, but this is not necessary, you can give your preference to any other edible mushrooms. So, we clean the champignons from dirt with a kitchen towel. It is up to you to rinse them under water or not, but if you nevertheless decide to rinse them, then we do it quite quickly, since this type of mushroom tends to quickly absorb moisture, and this will affect the quality of the dish. Wipe the washed mushrooms dry with towels. Then we transfer to a cutting board and cut into large pieces. After that, we transfer them to a blender bowl and grind to medium crumbs.

Step 3: prepare the garlic.

Peel the garlic cloves and rinse them under running water. Next, finely chop the ingredient on a cutting board using a knife and transfer it to a plate.

Step 4: fry the mushrooms.

We turn on the temperature of the stove to an average level, add butter to the pan and put it on the burner. Put chopped garlic cloves into the heated fat and fry for 1 - 2 minutes.

Then pour the mushroom crumbs into the pan and continue cooking. Stir the mass periodically with a kitchen spatula, frying until most of the liquid has evaporated. This process will take you about 8 - 10 minutes... Transfer the ready-made champignons to a plate or other container, add salt and black pepper to taste.

Step 5: stuff the chicken breasts.

Cut the soft cheese into the number of meat pieces. We take out the chicken from the refrigerator and transfer one piece to a cutting board. Using a knife, grease the surface with soft cheese and put a small amount of fried mushrooms on it. Stuff the rest of the chicken in the same way.

Then we twist the pieces into rolls and fasten them tightly with several toothpicks so that they do not disintegrate during frying. Sprinkle with salt and black pepper on top.

Step 6: fry the dish.

We turn on the temperature of the stove to the middle level and put the pan on the burner. Pour vegetable oil into it and only after it has warmed up, carefully lay out the chicken rolls. Fry them on all sides until golden brown for about 5 minutes. You do not need to cover the pan with a lid and bring the meat to full readiness at this stage.

Step 7: bake the dish.

Preheat the oven to 200 degrees Celsius. And we remove the container with chicken to bake. The meat rolls will be ready in 15 - 20 minutes, this time will be enough for our dish to cook completely. After the required time has elapsed, we take out the pan with rolls from the oven, helping ourselves with oven mitts. And leave the dish to cool at room temperature for 5 to 8 minutes.

Step 8: Serve the mushroom stuffed chicken breasts.

The dish is served hot and is considered the second. After the dish has cooled down a little, take toothpicks out of the rolls and put them on plates, if necessary, you can cut the rolls into pieces. Vegetable salad or mashed potatoes are ideal as a side dish. You can decorate with lemon wedges or herbs. Bon Appetit!

- - As a soft cheese, you can use goat cheese, Philadelphia, mozzarella, and also feta cheese. It has a rather salty taste, so the mushroom filling can be skimmed or added quite a bit.

- - You can fry chicken in any vegetable oil, it turns out very tasty with olive oil.

- - You can fasten the rolls not only with toothpicks, but also with twine thread.

- - Chicken breast can be replaced with chicken fillet.

www.tvcook.ru

Breast stuffed with mushrooms and cheese

1. In addition to the main ingredients in the recipe for making breast stuffed with mushrooms and cheese, you can use a wide variety of spices and seasonings. Fresh herbs, if desired, can be replaced with dried ones.

2. Wash fillets, dry and place on a cutting board. Cover with cling film and beat gently with a hammer. The fillet layer should be thin but solid.

3. Wash the mushrooms, discard in a colander. Send to a blender and chop. You can also add some onion or garlic if desired. Pour some oil into the pan and fry the mushrooms until tender. Add salt and pepper to taste.

4. Place a thin slice of cheese and a small amount of fried mushrooms on the fillet. If desired, this simple recipe for breast stuffed with mushrooms and cheese can also be supplemented with a slice of tomato.

5. Roll up carefully so that the filling is inside and secure with toothpicks.

6. In a frying pan, heat vegetable (you can use butter) butter and send the breast there. Fry over medium heat until crusty and tender.

7. 5-7 minutes before cooking add a pinch of salt, pepper and spices if desired. When the breast stuffed with mushrooms and cheese at home is ready, sprinkle with fresh herbs on top and can be served.

Important! The video may differ from the text version of the recipe!

povar.ru

Stuffed Chicken Breast - My Favorite Recipes

We will consider wonderful recipes based on the cooking technologies we know - frying and baking.

And we will also apply a new "trick" - we will make a "pocket" in the breast and fill it with delicious fillings of cheese, mushrooms, spinach and other products.

What do we need

Chef's knife.
Kitchen board.

How to make

Ingredients

Two chicken breasts.
Ground black pepper.
Salt.

How to cook

Ingredients

Two chicken breasts.
Ground black pepper.
Salt.
Bechamel sauce (optional).

Equipment

How to cook

My remarks

Ingredients

Two chicken breasts.
One tomato.
Ground black pepper.
Salt.

How to cook

My remarks

Ingredients

Two chicken breasts.
60-70 g of hard cheese.
Two eggs.
Three tablespoons of milk.
Ground black pepper.
Breadcrumbs.
Salt.

How to cook

Ingredients

Two chicken breasts.
70 g cream cheese.
50 g grated cheddar cheese.
Salt.

How to cook

A source

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Stuffed chicken breasts with mushrooms recipe with photo, how to cook on Webspoon.ru

Step 1

So, we take chicken breasts, balsamic sauce, a mixture of spices, mustard, olive oil, sugar, cheese, mushrooms.

Put 4 breasts in there and leave for 20 minutes.

While they are pickling, let's take care of the mushrooms. Let's unfreeze them. Finely chop 1 onion.

Fry the onions in oil and add the mushrooms (100 g), salt (0.5 tsp), pepper (0.5 tsp) and simmer until the mushrooms are cooked.

We take the breast, make an incision not completely.

Put 1 spoonful of mushrooms there and 1 slice of cheese (12-13 g).

We pinch everything with toothpicks.

Fry quickly in a pan with butter. And we put everything in the form.

If you still have mushrooms, then put them out too. Cover everything with foil and put in the oven for 20-30 minutes at 190 ° C. That's how they turned out!

webspoon.ru

A festive dish of chicken fillet stuffed with mushrooms and cheese.

You can easily prepare a restaurant dish from regular chicken breast.
To diversify the cold appetizers for the holiday table, prepare stuffed chicken breasts. Fried mushroom and cheese filling will give chicken meat a rich mushroom aroma and a piquant cheese flavor. The dish can be prepared in advance, and before the guests arrive, cut the finished chicken breast into slices and arrange it beautifully with other snacks.
Stuffed chicken breast can be served with mushroom sauce and vegetables as a stand-alone hot dish for guests or a family meal.

1. Clean fresh champignons from dirt, rinse under running water, cut into slices (cut small mushrooms in half). Pour some vegetable oil into a preheated pan, add the mushrooms and fry until all the liquid evaporates and a delicious mushroom smell appears.
When frying, champignons emit a lot of liquid and if you fry the onion first, and then add the champignons, the onion turns out to be like boiled.

2. Cut the peeled onion into half rings or cubes, add to the mushrooms, salt, pepper and fry them until golden brown.

3. Put the fried mushrooms and onions in a separate bowl, without picking up the vegetable oil. Grate hard cheese on a coarse grater, add to hot mushrooms and onions (to melt the cheese a little) and stir.

4. Make a deep cut on one side of the chicken fillet to create a pocket.

5. Fill the chicken pocket with the mushroom, onion and cheese filling. Lightly tamp the filling with your fingers. Since we will not use toothpicks to seal the cut, leave 1 cm on both sides of the fillet near the cut. Overlap the edges of the chicken fillet slightly so that the filling is not visible.

6. Prepare three containers for flour, bread crumbs and a lezon (as the French say), that is, a beaten egg.

7. Pour more vegetable oil into the pan and heat it to medium heat.
Dip the chicken breast in flour.

8. Then dip the stuffed chicken breast in a beaten egg (lezone).

9. And immediately coat the breast in the breadcrumbs. Put the prepared chicken breasts in a pan with heated vegetable oil, fry on both sides for 5-6 minutes. Place the finished breasts on paper towels to absorb the fat.

galarecept.com

Stuffed chicken breast recipes for every taste

Hello my dear readers! Chicken breasts are prepared in a variety of ways. They are simply boiled, fried in a pan until golden brown in olive oil and butter, baked in the oven, on the grill. Today we have recipes for stuffed chicken breast in our program.

We will consider wonderful recipes based on the cooking technologies we know - frying and baking. And we will also apply a new "trick" - we will make a "pocket" in the breast and fill it with delicious fillings of cheese, mushrooms, spinach and other products.

The spread breasts are also stuffed, spreading the filling on them and folding the pieces in half (it is advisable to stab the cuts with toothpicks). How to best spread the fillets will be discussed below.

How to make a "pocket" for stuffing chicken breast

To fill a chicken breast with minced meat, you need to cut out a pocket in it that will hold the filling. It should be deep and wide enough to fit comfortably. But at the same time, it must ensure the "safety" of the minced meat inside the recess. Minced meat should not fall out during cooking.

The hole is easier to make in a large breast - there is a rather thick part in it. Use the tip of a good knife for work to make the cut, and then expand and deepen it with your fingers.

What do we need

Boneless and skinless chicken breasts.
Chef's knife.
Kitchen board.

How to make

Place the chicken breast on a kitchen board. Press down on it and carefully insert the tip of the knife into the thickest part. Make a small crack (about 5 cm wide) with a knife.
Then, carefully go into the fillet (about ¾ of the thickness), working with a knife and then with your fingers.
Blot the pieces well on all sides with paper towels. Now you can make a stuffed breast filling the hole with your favorite filling.

Stuffed chicken breast recipes with photos

Chicken breast stuffed with mozzarella cheese

Ingredients

Two chicken breasts.
Four small mozzarella cheeses.
Two to three tablespoons of olive oil.
Two cups of freshly chopped spinach (optional)
Four garlic wedges, chopped.
One small onion, finely chopped.
Ground black pepper.
Salt.

How to cook

Serve spectacularly with homemade tomato ketchup poured around and quickly brought to a boil. It's also delicious with cold sauce.

Chicken breast stuffed with mushrooms and cheese in the oven

Ingredients

Two chicken breasts.
Two tablespoons of butter.
One tablespoon of olive oil.
120-150 g of chopped fresh mushrooms (white, champignons).
Two cloves of minced garlic.
A tablespoon of chopped parsley or dill.
Four small slices of mozzarella cheese.
Ground black pepper.
Salt.
Bechamel sauce (optional).

Equipment

A frying pan that you can put in the oven.

How to cook

My remarks

Fillets can only be stuffed with mushrooms. To do this, increase the indicated amount of mushrooms to 250 grams.

Chicken breast stuffed with cheese and tomatoes in the oven

Do you love Caprese salad - a magical combination of white mozzarella cheese, red tomatoes and green basil leaves? I just love it! I also really love the variations on the Caprese theme.

Chicken breast stuffed with cheese, tomatoes and basil is a dizzyingly simple dish for a romantic dinner, a friendly party, or even a big festive feast. Cooking such an exquisite dish is a piece of cake. Honestly!

Ingredients

Two chicken breasts.
Half a teaspoon each of dried oregano and basil.
One tomato.
Two small slices of mozzarella cheese.
Six fresh basil leaves.
Two cloves of chopped garlic.
A third of a glass of balsamic vinegar or dessert wine (optional).
One tablespoon of sugar (optional).
Two tablespoons of olive (another good vegetable oil).
Ground black pepper.
Salt.

How to cook

My remarks

If there are no basil leaves, replace them with any herbs - dill, parsley, spinach, thyme, oregano, sage. The replacement is not equivalent, but it will turn out very tasty too!
Use cheddar instead of mozzarella, not too salty suluguni.

Oven-baked Stuffed Chicken Breast with Breaded Cheese

Ingredients

Two chicken breasts.
60-70 g of hard cheese.
Two eggs.
Three tablespoons of milk.
Two cloves of finely chopped garlic.
Ground black pepper.
Breadcrumbs.
Salt.

How to cook

Chicken breast stuffed with pepper and cheese

Ingredients

Two chicken breasts.
70 g cream cheese.
50 g grated cheddar cheese.
Two tablespoons of olive oil.
One small bell pepper.
Half a pod of hot pepper.
Two cloves of finely chopped garlic.
Salt.

How to cook

Today I won't be able to tell you about other stuffed chicken breast recipes that I know. Too many of them. Today I have presented to you only those that are especially popular with our family. Send your versions of recipes with photos. I will certainly publish the best ones on the pages of my blog.

The program has been exhausted for today. I look forward to your comments - I need them like air. If you liked the article, then please send it to your friends on social networks. Good luck and health to everyone!

Always yours Irina.

We have absolutely autumn weather - it is slush and it is raining ...

Mari Trini - Cuando La Lluvia Cae

Juicy stuffed chicken.

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

Preparation:

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

Cut the mushrooms into thin slices, add to the pan.

Stir, fry until all the released liquid has completely evaporated and the mushrooms are slightly browned. Season with salt and pepper.

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

Insert the third part of the filling inside, press it well.

Close the tenderloin fillet, adjusting it inward on all sides.

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

A simple and quick recipe for chicken breast stuffed with mushrooms and cheese will help diversify any festive table, and it will take little effort to cook. But the taste and aroma are at the highest level!

For cooking you will need:

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

Champignon fresh - 400 grams

onion- 2 onions

cheese solid - 100 grams

butter - 50 grams

vegetable oil - 150 grams

salt, pepper - to taste

Onions and mushrooms chop finely. The legs must be removed from the mushrooms, they are too dense for such a dish. The mountain of chopped champignons, compared to fillets, seems huge, I can't 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 has evaporated. Mushrooms decrease in volume by 3-4 times. Shortly before readiness salt to taste... If desired, add 1-2 tablespoons of sour cream.

Now is the most crucial stage of the work. A sharp knife is made in pieces of chicken breast stuffing pocket... It is necessary to 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 cut, 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. Keep the mushrooms cool and the butter frozen, so it's easier to push.

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

Prepared Stuffed Chicken Breast Chunks salt and pepper to taste, roll in flour or breadcrumbs. For a thicker crust, you can pre-dip the fillet in a slightly beaten egg. The chicken will be too dry without the topping.

Now left fry fillet in a frying 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 be much drier.

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

You can use mashed potatoes, rice or buckwheat as a side dish. Bon Appetit!

Chicken breast stuffed with mushrooms and cheese is a spectacular, tasty and easy-to-prepare dish that will decorate both festive and everyday menus. Stuffed with juicy and fragrant mushroom filling, complemented by a piquant sauce, wrapped in a crispy, appetizing puff pastry "coat", chicken breast prepared according to this recipe turns out to be incredibly appetizing both in appearance and in taste. Try it!

Prepare the components.

Chop about half of the mushrooms finely. Cut the other half of the mushrooms into large pieces. Chop parsley and garlic, grate cheese.

Heat vegetable oil over medium heat, add prepared mushrooms. While stirring, fry the mushrooms for 4-5 minutes, until the liquid they give practically evaporates.

Then add chopped garlic, a little ground black pepper and salt to the mushrooms. Stir and fry the mushrooms for another 1-2 minutes.

Turn off heat and add chopped parsley. Stir everything well again, taste the mixture and add more salt or pepper if necessary.

Add grated cheese to the slightly chilled mushroom filling.

Slice the chicken breast horizontally to form a pocket for the filling.

Fill the pocket with the prepared mushroom filling. Sprinkle the chicken fillet with a pinch of salt and ground black pepper if desired. Tamp the filling lightly and close the pocket as tightly as possible.

Defrost the puff pastry and roll it out to about 0.5 centimeters thick. Cut the dough into strips about 10 cm wide and about 40-45 cm long.

Wrap prepared chicken fillet in puff pastry and refrigerate for 15 minutes.

If desired, paint a pattern on the surface of the chilled puff pastry by cutting lightly with a knife. Brush the surface of the dough with egg yolk.

Place the chicken breast stuffed with mushrooms and cheese in an oven preheated to 200 degrees and bake for 35 minutes.

In the meantime, prepare the mustard sauce. Measure the cream into a saucepan. Add 1 tbsp. French mustard 1 tbsp regular mustard and a few pinches of dried herbs.

Mix everything thoroughly and bring the cream to a boil over low heat. Then reduce heat to low and simmer the sauce for 5-7 minutes, until thickened and reduced in volume by about half.

If desired, add 1-2 tablespoons of grated cheese to the sauce and, stirring occasionally, simmer over low heat for a few more seconds until the cheese melts and the mixture becomes smooth. Turn off the heat, taste and add a little salt to taste if necessary.

Chicken breast stuffed with mushrooms is ready. Serve the dish to the table, add prepared mustard sauce and garnish with a pinch of fresh herbs. Bon Appetit!

Stuffed chicken breasts with mushrooms are a great option for any festive table. The meat is soft and tender, especially while the chicken is still hot. And in order not to dry the fillets in the oven, it is better to cover the baking dish with a lid or wrap the fillets with the filling in foil. By the way, you can take fresh, frozen or even pickled mushrooms as a filling. The easiest way is to use champignons or oyster mushrooms.

Ingredients:

Chicken fillet - 2 pcs.
Champignons - 4-5 pcs.
Onion (small) - 1 pc.
Hard cheese - 50 g.
Mayonnaise - 2 tsp
Salt - 1/3 tsp
Spices - 2 pinches.

Cooking time: 1 hour. Servings Per Container: 3-4.

Preparation:

1. If the chicken fillet has been frozen, you need to take it out of the freezer in advance and let it thaw at room temperature. Then you need to wash the meat, dry it and remove all excess.

2. Salt the chicken fillet, discarding the tenderloin (you do not need to cut it off). Sprinkle the spices over the chicken.

3. Wash the mushrooms and cut into slices. A small onion should be peeled and cut into small pieces.

4. Lubricate the chicken fillet with mayonnaise - a store or home product is suitable, the fat content does not really matter.

5. Place the onion slices on top of the mayonnaise (only on the large fillet).

6. Lay the mushrooms cut into slices on top of the onions. So that they do not turn out to be bland, they need to be salted.

7. Now you need to cover the filling with small fillets. And in order for the whole structure to hold, you need to fix it. You can use culinary string for extra hold.

8. Wrap the blank in foil and send it to the preheated oven. Bake at 180 degrees for a quarter of an hour.

9. Grate hard cheese on a coarse grater. After 15 minutes, remove the fillet, carefully unfold and sprinkle with grated cheese. Bake for another 10 minutes.

Ready chicken fillet with aromatic filling can be served with fresh vegetables, pickles, herbs.