Stuffed chicken fillet – elegant and tasty! Recipes for stuffed chicken fillet with cheese, ham, prunes. Stuffed chicken fillet with vegetable filling

Stuffed fillet chicken is a dish that can be served with side dishes or on its own.

It looks simply gorgeous and turns out delicious.

At the same time, it is very easy to prepare, and there is a lot interesting fillings.

Shall we indulge in stuffed fillet?

Stuffed chicken fillet - general cooking principles

The fillet for the dish is clean, that is, without skin, films and cartilage. There are two ways to fill it: making an internal pocket or rolling it into a roll. In the second case, the chicken pieces are cut in such a way as to be unfolded into a sheet. Then beat it with a kitchen hammer. Regardless of the method, the fillet can be marinated in advance. It will only become juicier and tastier.

What can you stuff fillet with:

Dried fruits. One of the most popular options. Usually prunes, dried apricots, and raisins are used.

Fresh and canned fruits. Most often these are apples, pineapples, oranges.

Cheese. Can be used alone or with other ingredients. Sometimes cheese is sprinkled on top of the fillet for delicious crust.

Mushrooms. Use in any form, pre-fried.

Vegetables. They can also be anything.

The stuffed fillet is fried in a frying pan in oil. It can be pre-breaded in flour or breadcrumbs. The dish can also be cooked in the oven. Sometimes it is poured with sauces, and you immediately get gravy for the side dish.

Recipe 1: Stuffed chicken fillet with cheese and ham

Recipe holiday dish made from stuffed chicken fillet with a win-win filling of cheese and ham. It looks elegant and turns out delicious. Lovers of fatter and juicy dishes Bacon can be used instead of ham.

Ingredients

6 chicken fillets;

0.15 kg ham;

0.2 kg of cheese, it is better to take hard cheese;

7-8 spoons of breadcrumbs;

Oil and spices.

Preparation

1. Wash the fillet and dry it well with napkins. Then we cut each one on the side so that when you turn it around, you get a flat cake. Lightly beat with a hammer.

2. Prepare spices. Just mix salt with pepper, any seasonings and dry herbs at your discretion.

3. Rub the prepared fillet pieces with spices. You can leave it for a while to marinate the chicken.

4. Cut the ham and cheese into cubes and mix.

5. Place the filling on the fillet and roll it up.

6. Beat the raw eggs in a bowl, dip the rolls, and then roll in breadcrumbs.

7. Fry in a frying pan on both sides. To make sure the chicken is cooked, after turning it over, cover it with a lid and cook until done.

Recipe 2: Stuffed chicken fillet with prunes (in the oven)

Prunes and chicken are amazing ingredients that complement each other wonderfully. And you can cook a wonderful dish from them. For stuffed chicken fillet we use pitted prunes.

Ingredients

16 pieces of prunes;

70 grams of cheese;

2 cloves of garlic;

4 spoons of sour cream;

Preparation

1. Take the fillet, wash it and remove all the films from it. This is important since the dish will be baked in the oven.

2. Place them on the board and make a pocket on the side of each one. We use a sharp knife, but try not to cut all the way through.

3. Garlic cloves need to be peeled and finely chopped. Mix them with sour cream, add salt, pepper, you can add a little dill, but chopped finely.

4. Rub the resulting sauce onto the fillet on all sides. Don't forget to lubricate the inside of the pocket well. Let's stand. You can marinate the chicken for several hours.

5. Wash the prunes, then cut them into strips. Add grated cheese to it and stir.

6. We take out our fillet and fill the pockets with prune mixture. We pin the cut with a toothpick so that it is covered.

7. Transfer stuffed chicken in a form that is suitable for the oven.

8. Pour the remaining one on top sour cream sauce, in which the fillet was marinated.

9. Bake until done, about 35 minutes. Set the oven temperature to 190 degrees. This fillet can be served with a side dish or on its own, supplemented with herbs and fresh vegetables.

Recipe 3: Stuffed chicken fillet with mushrooms

The filling for this stuffed chicken fillet will be ordinary champignons. But you can always use other mushrooms that are available. You can even take pickled mushrooms, it will work interesting taste.

Ingredients

500 grams of fillet;

250 grams fresh champignons;

150 grams onions;

Salt and pepper;

Oil for frying;

120 grams of mayonnaise;

Cheese optional.

Preparation

1. Make side cuts in the washed fillet. Rub the inside of the resulting pockets with spices. We also season the chicken on top and leave it to stand while the filling is prepared.

2. To fill the pockets, fry the chopped onions.

3. After two minutes, add the mushrooms. We wash them first and cut them into slices. Add a little salt to the filling and bring until almost done.

4. Fill the pockets with mushroom mass.

5. Transfer the fillet into a greased form.

6. Pour mayonnaise on top and bake for 30 minutes.

7. You can take it out after 15 minutes, cover it with grated cheese and get a beautiful crust on the dish.

Recipe 4: Stuffed chicken fillet with pineapple and cheese

For this magical dish you will need canned pineapple. But you can cook the fillet with fresh fruit, if you have one. This dish can be baked in the oven or fried in a pan.

Ingredients

3 thick slices of cheese;

3 pieces of pineapple;

If the dish is prepared in the oven, you will need a little sour cream. If the fillet is to be fried in a frying pan, then breadcrumbs are needed.

Preparation

1. Take a fillet and cut a longitudinal pocket in each with a knife. Sprinkle with spices.

2. Cut the pineapples into strips or cubes, fill the pockets and put a piece of cheese on top.

3. Take toothpicks and carefully secure the cut along the entire pocket. If one toothpick is not enough, you can use two.

4. For the oven, transfer the pockets into a mold and grease with sour cream. You can pour any spices into it, add crushed garlic. Bake.

5. To cook in a frying pan, bread the pockets with pineapples in breadcrumbs. For strength, you can dip the fillet in a raw egg. The breading will be more massive and will lie better. Fry until beautiful crust in well-heated oil.

Recipe 5: Stuffed chicken fillet with prunes and apple

Another recipe for stuffed chicken fillet that turns out simply magical! And it's all about unusual sauce. The dish is prepared in a frying pan.

Ingredients

1 onion;

2 apples;

50 grams of prunes;

120 grams of sour cream;

1 tsp. spices for chicken;

2 sprigs of dill.

Preparation

1. Fill immediately hot water prunes, let stand for about ten minutes while we prepare the chicken.

2. Take the fillet and make a large cut in it in the form of a pocket. Rub with chicken spices. If they are not there, then you can take any others, but not wet ones. The chicken should be dry.

3. Take out the prunes, cut them into strips and fill the prepared fillet.

4. Pour a couple of tablespoons of oil into a frying pan and fry the chicken on both sides until crusty. Turn over carefully so as not to lose the filling.

5. Cut the onion into cubes and send it to the chicken a minute after turning it over. Fry it.

6. Next we throw in apples, which we also cut into cubes. It is advisable to remove the skin from the fruit.

7. As soon as the apples begin to release juice, add sour cream. Salt and cover with a lid.

8. Simmer until the fillet is ready. Ready chicken garnish with dill sprigs and serve with apple sauce.

Recipe 6: Stuffed chicken fillet with dried apricots and nuts

This is a version of stuffed chicken fillet rolls that can be served cold and even cut into meat plate. The dish turns out bright and sunny thanks to dried apricots. The recipe uses walnuts, but you can cook this chicken with peanuts.

Ingredients

0.6 kg fillet;

Salt and pepper;

70 grams of dried apricots;

70 grams of walnuts;

80 grams of cheese;

Breadcrumbs;

1 clove of garlic.

Preparation

1. Cut the fillet into plates, cover each one and beat lightly. We try not to tear the canvas and maintain its integrity.

2. Sprinkle with salt and black pepper, stack on top of each other and let stand for a while.

3. For the filling, cut dried apricots into cubes. If the apricots are too dry, you can soak them a little.

4. Add chopped nuts and grated cheese, add a clove of garlic and stir.

5. Sprinkle the chicken layers with the prepared filling.

6. Roll up the rolls.

7. Dip in egg, bread in breadcrumbs and fry in a frying pan.

8. Send the rolls to the table hot or cool and cut.

Recipe 7: Stuffed chicken fillet with herbs and cheese

A variant of very flavorful chicken fillet that is stuffed unusual filling of greens and melted cheese. The dish is prepared in the oven under creamy filling.

Ingredients

0.5 kg fillet;

0.15 kg cheese;

3-4 sprigs of dill;

5 sprigs of parsley;

3 cloves of garlic;

1-2 sprigs of basil;

200 ml cream;

50 grams hard cheese;

Preparation

1. Cut the fillet into slices, beat for rolling rolls and sprinkle with spices.

2. Rub processed cheese and combine with chopped garlic. Add chopped herbs and salt and pepper. Mix the filling thoroughly until all ingredients are combined.

3. Spread over the chicken layer cheese filling, roll up the roll. We pin it with a toothpick and transfer it to a container greased with oil. Form the remaining rolls.

4. Place the fillet in the oven at 220 degrees and immediately reduce the temperature to 180. Cook for 15 minutes.

5. Combine the cream with grated hard cheese, add salt and pour into the mold with chicken fillet. Bake the rolls for another 20 minutes.

When frying, fillet is placed only in well-heated oil. Otherwise, the breading will be saturated with fat, will be tasteless, and may peel off. If you need to simmer the dish under the lid, then this is done only after turning it over to the other side.

Beating the fillet with a hammer will make the chicken much more tender and the product will better absorb sauces. This technique also increases the size of the fillet well and allows you to put more filling into it.

To evenly distribute the filling into the rolls, you do not need to form the products one by one. Immediately lay out all the pieces on the table, lay out the filling and only after that start rolling.

The fillet will be much tastier and juicier if you add a piece of butter inside along with the filling. You can also use bacon or flavor the filling with rich sour cream.

Fillet loves different sauces and marinades. You can baste the chicken before stuffing. soy sauce, grease with mayonnaise or soak in some juice, for example, orange.

There are days when you absolutely don’t know what to cook. Regular dishes I’m already tired of it, I want something new, but at the same time I don’t want to spend a lot of time standing at the stove. A friend gave me an idea - to cook stuffed chicken fillet in the oven. The ingredients in the recipe are all standard, but the dish turns out very satisfying and juicy.

I'll share this with you simple recipe. We will stuff the chicken fillet with tomatoes and cheese. And then we wrap it in foil and bake it in the oven. Thanks to the foil, the chicken does not dry out, but remains juicy; the main thing is not to overcook it in the oven. Otherwise, even foil won’t help.

Stuffed chicken fillet according to this recipe can be served as independent dish or quickly cook some simple side dish, for example, rice or buckwheat.

Ingredients

Chicken fillet - 4 pcs.
Tomatoes - 2-3 pcs.
Hard cheese
Mayonnaise (or sour cream)
Salt pepper

Instructions

Rinse the chicken fillet. Carefully make a cut with a knife, not reaching the end by about 1 cm, so we divide the fillet into 2 parts.
Beat the fillet, then salt and pepper.
Cut the tomatoes into thin slices and place them on one half of the chopped fillet. You will need approximately 2-3 slices of tomato for each fillet.
Grease with mayonnaise or sour cream.
Cut the cheese into thin strips and place on top of the mayonnaise.
Cover the filling with the second part of the fillet.
Carefully wrap the stuffed chicken fillet in foil for baking. Bake the chicken in the oven at 180 degrees for about 50 minutes, maybe a little more - depends on your oven, the main thing is not to dry out the fillet.
Cut the finished chicken fillet into pieces and can be served. And although the photo didn’t turn out great, the stuffed chicken tasted just great! Bon appetit!

Chicken fillet stuffed with cheese, garlic and nuts is so tasty and appetizing in appearance that such a dish can easily be prepared for festive table. It is prepared quite simply, the main thing is to arm yourself with a sharp knife with a thin blade. The type of cheese for the filling does not matter much - you can take processed, smoked, brine or hard cheese. You can take the walnuts separately or immediately use the cheese with walnuts. Try experimenting by adding different nuts each time.

Ingredients

400 g chicken fillet
100 g hard cheese
1 handful walnuts
2-3 cloves of garlic
1 tbsp. l. mayonnaise
1/2 tsp. salt
1/5 tsp. spices
fresh vegetables, herbs for serving

Preparation

1. First, prepare the filling. Place peeled and finely chopped garlic and coarsely grated cheese in a suitable sized bowl.

2. Grind the peeled walnut kernels using a rolling pin or crushing them with a knife blade into small crumbs. Add some salt and mayonnaise, stir - the filling is ready.

3. Wash and dry the chilled or defrosted chicken fillet with napkins, cut into long layers with a sharp knife to make it easier to wrap the filling.

4. Salt each piece of chicken and sprinkle with any spices - for chicken, for barbecue or all-purpose. You can get by with black ground pepper, ground coriander.

5. Place 1–1.5 tbsp on the edge of each layer of meat. l. aromatic cheese and nut filling.

6. Wrap the filling so that you get a small roll, secure the edge with a toothpick.

7. Place the chicken fillet pieces in a baking dish lined with foil.

Chicken dishes are beloved in almost every home. But sometimes traditional fried legs get bored, and then you can prepare completely new ones original dishes from chicken breast. Many people do not buy this part of the chicken because they consider the breast meat to be a bit dry. But breasts stuffed with hearty filling are juicy and aromatic dish, which will diversify the usual diet and decorate the table.

Tender stuffed chicken breasts with mushrooms

Chicken meat goes well with cheese and fried mushrooms. This gourmet dish will take center stage on the holiday table.

To prepare chicken breast stuffed with mushrooms, you need:

Chicken fillet stuffed with cheese, herbs and garlic

Greens and garlic - great addition to the chicken. The dish will turn out elegant and very fragrant.

Ingredients:

chicken breast - two pieces;
cheese - three hundred grams;
parsley dill, green onions- fifteen grams each;
garlic - three cloves;
breadcrumbs - fifty grams;
salt, pepper, suneli hops, sesame.

Calorie content per hundred grams is 150 kilocalories.

Chicken breasts stuffed with cheese, herbs and garlic are prepared as follows:

We clean the chicken meat from skin and fat. In each fillet we make a cut lengthwise and deep with a knife, so as to form a pocket for the filling;
Let's prepare the filling. Grate the cheese, finely chop the herbs and garlic. The cheese will make the chicken juicy, and the herbs will prevent the cheese from leaking;
We put the filling in each pocket; you can fasten the entrance with a toothpick, thread or a special flagellum;
Mix crackers, sesame seeds and suneli hops, add a little salt and pepper. There is no need to add a lot of salt, since it is already contained in the seasoning. Suneli hops can be replaced with oregano, Provencal herbs or other favorite spices;
Collapse chicken pieces in a mixture of crackers and seasonings;
The resulting chicken breasts can be fried in a frying pan until a beautiful crust appears, or baked in the oven at a temperature of two hundred degrees for fifteen to twenty minutes.

Recipe for chicken rolls with cheese and bacon

Cheese and bacon are a combination of products that came to us from Western cuisine.

Ingredients:

chicken breast - one kilogram;
feta cheese - two hundred grams;
butter- one hundred grams;
bacon - three slices;
green onions;
salt pepper.

Cooking time - 40 minutes.

Calorie content per hundred grams is 437 kilocalories.

Recipe for stuffed chicken breast with feta cheese and bacon: step by step:

Wash the chicken fillet, dry it, remove fat, skin, and tendons. Cut each fillet lengthwise to create a pocket. Season all cut pieces of breast with salt and pepper and leave for one hour;
Prepare the filling. Cut the bacon into strips and fry. Place the cheese in a separate container, add butter and finely chopped onion. We wait until the bacon has cooled and also add it to the filling;
Add the filling to each chicken fillet pocket and seal the cut with a toothpick. You can sew it up with a regular needle and thread;
You can cook this meat either in a frying pan, frying it on both sides for five minutes, or in the oven, baking it for twenty minutes at a temperature of two hundred degrees.

Chicken stuffed with cheese in the oven

Ingredients:

chicken breast - one kilogram;
hard cheese - two hundred grams;
egg - two pieces;
flour, crackers;
salt pepper.

Cooking time – 30 minutes.

Calorie content - 166 kilocalories.

Wash the fillet, dry it, and in the middle of each piece make a cut lengthwise in the form of a pocket;
Cut the cheese into thin slices;
Insert a slice of cheese into each pocket and secure the cut area with toothpicks;
Mix flour with salt. In a separate bowl, beat eggs with pepper. Place breadcrumbs on a plate;
Dredge each piece of meat in flour, then egg mixture, and then in breadcrumbs;
Now you need to fry the chicken breast stuffed with cheese for a couple of minutes on each side. Place on a baking sheet and bake in the oven for about fifteen minutes at a temperature of two hundred degrees.

Interesting options for fillings

There are many different food combinations you can use to stuff chicken breast.

cheese and pineapple. To prepare the filling, you need to finely chop the pineapple, stuff it into the breast, and sprinkle grated cheese on top;
prunes and cheese. Soak prunes in warm water for twenty minutes, then finely chop and mix with grated cheese;
cheese and canned apricot. Place three apricot halves in a pocket on the breast, then add a mixture of sour cream, garlic and grated cheese;
cheese, tomatoes and peppers. Finely chop and mix the tomatoes, bell pepper, greens and grated cheese and some breadcrumbs;
spinach, cottage cheese and greens. Pour hot water over the spinach and leave for a few minutes; when it dries, chop it finely. Mash the cottage cheese with a fork along with the egg and grated cheese, add chopped herbs and spinach;
cheese and olives. Mix grated cheese, chopped olives, herbs, lemon zest and a little rosemary;
dried fruits in wine. Pour chopped dried apricots and raisins with half a glass of red wine. Fry the onion, add dried fruits to it and bring to a boil. Add finely chopped nuts and wait until the filling has cooled;
rice with mushrooms. Boil the rice and fry the mushrooms. Mix the ingredients, add salt and a couple of tablespoons of mayonnaise;
vegetables. Fry diced zucchini, champignons, garlic and tomato in a frying pan.

To prepare delicious stuffed chicken breasts, it is best to use fresh or chilled meat. The dish will be more tender than from frozen breasts;
For the filling you need to use hearty foods, because the breast itself is drier than other chicken meat. Hearty filling will successfully complement breasts;
Before stuffing, it is better to marinate the chicken meat for a couple of hours, then the dish will turn out more juicy;
Stuffed breasts go well with any side dish; they can also be served cold as an appetizer. Before serving, they need to be cut into slices;
The breast can be poured on top various sauces with mayonnaise or sour cream base, with herbs and garlic;
A very tasty stuffed breast with any filling is obtained by stewing it in sour cream in the oven.

Bon appetit!

White meat can be prepared without any hassle and can be processed in any way: stewing, frying, boiling, baking, stuffing. This is a valuable product for those who are concerned about their health and love to eat delicious food. The only drawback of the fillet is its dryness, but this can be easily eliminated by using vegetable filling and adding sauces or gravy. Stuffed chicken breast, if the “correct” recipes are chosen, turns out very tender and juicy.

Delicious Stuffed Chicken Breast Recipes

Poultry fillet allows you to make amazing dishes with different flavor combinations.

After all, white meat goes well with vegetables, mushrooms and even fruits.

A quality product and a little imagination will help you prepare a homemade lunch or festive dinner in the oven, in a frying pan or in a slow cooker.

For stuffing It’s better to choose a large fillet - it’s easier to work with.

Of course it must be fresh.

If the meat is frozen, defrost it in the refrigerator, not on the table or, even worse, in warm water.

This meat snack resembles chicken breast rolls, but the cooking process is different: you don’t need to beat the fillet to stuff it. It is important to make the cuts correctly so that more filling fits into the “pockets”.

Chicken breast stuffed with cabbage

Stuffed breasts in dough - satisfying and tasty dish which can be prepared for home-cooked dinner or any holiday feast.
Wrapped in puff pastry and Oven Baked Stuffed Chicken Breasts - a pretty simple recipe.

Products for it can be bought at any supermarket. The breast is stuffed with sauerkraut, vegetables, spices, and spicy herbs are added. The peculiarity of the recipe is the use of ready-made puff pastry— such a “coat” will make the fillets especially juicy and tender. More simple ideas with puff ready-made dough. Stuffed chicken breasts reach perfect condition in the oven.

Recipe Information

Cuisine:European
Type of dish:meat dish
Cooking method: in the oven
Servings:4
1 hour

Ingredients:

chicken breast - 1 pc. (850 g)
salt - to taste
ground black pepper - to taste
sauerkraut – 100 g
carrots - 100 g
onion - 160 g
olive oil - 35 g
greens - to taste
puff pastry – 400 g
chicken yolk - 1 pc.

Cooking method

Take an onion, peel and chop small pieces. Wash the carrots, remove the peel, cut into small cubes or grate on a coarse grater. Pour into the frying pan olive oil, warm up slightly. Add prepared vegetables. Fry on low heat until soft.

Post it afterwards sauerkraut. If the cabbage is too sour, rinse under running water and squeeze out excess liquid. Simmer over low heat for up to 10-15 minutes. Season with spices and turn off the heat.

Rinse the greens from dirt and dust and dry with a paper towel. Remove the rough stems, chop the leaves finely, add to the cabbage and stir. Cool the filling.

Now take care of the chicken breast. Remove the skin and spine bone, if any. Rinse thoroughly and dry with a napkin. Separate the small fillet from the underside.

Take a sharp small knife and make a longitudinal cut on the breast, without cutting to the underside. Make deep cuts in the sides, being careful not to damage the integrity. Open it up to create a pocket. Season with salt and ground black pepper on all sides.

Lay it tightly cabbage filling in your pocket. Lightly pound the small fillet.

Cover the pocket with the beaten meat, tucking it inside.

Thaw the puff pastry. Lightly dust the board with flour. Roll into rectangular layer. Cut into long strips.

Wrap the stuffed breast in strips of dough overlapping each other, as in the photo.

Top with shaken chicken yolk. Place in a preheated oven for 50-60 minutes at 180 degrees until golden brown.

Stuffed chicken breasts baked in dough are ready. You can serve it immediately.

Bon appetit!

Recipe with mushrooms and cheese in a frying pan

The classic combination of mushrooms and chicken never fails, and this very filling tandem will not leave anyone hungry.

You can use any mushrooms in this filling: oyster mushrooms, White mushroom, and chanterelles.

For cheese, it is better to choose hard varieties.

Serve chicken breasts stuffed with mushrooms, can be both hot and cold.

What do we need:

chicken fillet - 3 pcs.
mushrooms (champignons) - 300 g
onion - 150 g
cheese - 50 g
cream - 350 ml
salt, spices - to taste.

How to cook:

Chop the peeled onion into small cubes. Grate the cheese. Cut the mushrooms into slices.
Sauté the onion in oil until golden brown. Then add mushrooms to them. Fry until all the moisture is released from the mushrooms and they are fried. Salt the mushrooms and season them with spices.
Mix grated cheese into the cooled onion-mushroom mixture and set aside a third of the filling.
Prepare fillet for stuffing. To do this, make welt pockets from the breast: carefully cut off the small bottom fillet; V big piece make a longitudinal cut, but not to the very end; make 2 in-depth side cuts to create a large pocket in the fillet.
Salt the meat on all sides. Place the filling tightly inside the cut. Close the hole with a small fillet, inserting it inside the pocket.
Heat a little vegetable oil in a frying pan. Place the stuffed chicken breasts, seam side down, and fry for 6 minutes. Then turn them over to the other side.
To keep the meat juicy, continue cooking in cream. To do this, pour the rest of the onion-mushroom mixture into the frying pan. Pour in the cream. Season the sauce with salt, pepper and spices. Simmer chicken breasts stuffed with mushrooms and cheese for 20-30 minutes over low heat, covered.

For variety, the filling for the breast can be made from vegetables: leeks, bell peppers, tomatoes. Fry finely chopped vegetables over high heat for just a couple of minutes, fold into a breast. Roll the fillet in flour, egg and breadcrumbs. Fry chicken breasts stuffed with vegetables in a frying pan until done. Adds juiciness to meat vegetable juice, and the breading will not allow the moisture to evaporate completely.

Fillet with cottage cheese and herbs for a slow cooker

Stuffed breasts can be cooked in a slow cooker with any filling.

Prunes with nuts or spinach are good, and chicken breasts stuffed with different types of cheese are delicious.

But cottage cheese will add special tenderness to such a dish.

Components:

fillet - 4 pcs.
cottage cheese - 200 g
greens - 100 g
garlic - 2 cloves
turmeric - ½ tsp.
sour cream - 4 tbsp. l.
salt, pepper - to taste

Cooking steps:

Before preparing the stuffed chicken breasts, make the filling. Finely chop a bunch of greens. Crush the garlic cloves through a press. Mix cottage cheese with herbs and garlic in a bowl. Pour in sour cream, add turmeric. Add salt and pepper to the mixture and mix everything. To add flavor, it is better to take a bunch of several sprigs of different herbs: dill, parsley, cilantro.
Cut each chicken fillet lengthwise to create a pocket. Large pieces meat can be lightly beaten. Salt the breast.
Place in each pocket curd mass. Connect the edges of the fillet, you can do this with toothpicks.
Heat in a multicooker bowl vegetable oil. Place in a multibowl and sprinkle raw stuffed chicken breasts with pepper and other seasonings. Cook the dish for 15-20 minutes on each side in the “Baking” or “Frying” mode.

To make the meat softer, almost cooked chicken breasts stuffed with cottage cheese and greens can be additionally stewed in curd sauce. This sauce is prepared in the same way as the filling, only the cottage cheese is diluted with milk to achieve the desired consistency.

Oven-baked breasts stuffed with peaches

The combination of meat and sweet fruits is the highlight of any feast.

The canned peach filling will give you an unforgettable explosion of emotions and taste.

Products:

chicken fillet - 4 pcs.
canned peach – 250 g
cheese - 100 g
garlic - 2 cloves
sour cream - 4 tbsp. l.
salt, pepper - to taste.

How to do:

Cut the canned peaches into equal small cubes. Grate a piece of hard cheese on a coarse grater. Chop the garlic cloves with a knife.
Make a deep cut in the washed and dried fillet to create a pocket in open form. Rub each piece with pepper and salt.
Carefully place peach cubes in an even layer into the opened fillet. Pour them with 1 spoon of sour cream. Crush a little with chopped garlic for flavor. Place grated cheese on top. Cover the filling with the second part of the fillet. Use toothpicks to pin the seams so that there are no holes.
Fry the chicken breasts with the filling in a hot frying pan for 2 minutes. Grease a baking tray with oil. Place pre-fried fillets in it. Bake stuffed chicken breasts in the oven at 180 degrees for half an hour. Then take out the baking sheet, and crush each piece with the remaining grated cheese. Give the dish another 10 minutes so that the meat is ready and the cheese turns into an appetizing crispy crust.

Also possible as fruit filling use canned or fresh pineapples, any sweet and sour apples. Everything is prepared in the same way as in the case of peaches.

Note to the hostess

Chicken fillet should always be fresh, because only from excellent meat it will make an appetizing dish.
Store-bought chilled fillets should not be chapped, have a uniform color, and no slippery coating or odor. When purchasing a packaged product, the vacuum must be intact and have a good shelf life. Fresh white meat should not be refrigerated for more than 2 days.
Before using the fillet, each piece must be cleaned of skin, excess fat, cartilage and films.
If you want to get creative and decide what to stuff chicken breasts with, then when choosing the filling, try to choose a colorful variety of vegetables. In this case, the body will receive a lot of nutrients and useful elements And ready dish will delight you with its aesthetic appearance.
It is important to cook from local and seasonal ingredients, because... Imported and greenhouse vegetables may be unripe or tasteless.
For a year-round supply of vitamins to the body, you can stuff the fillet with frozen vegetables and home-made fruits.
When stuffing breasts with any products, you need to do it so that when further cooking the filling did not fall out of the meat. If necessary, it is better to fasten the dangerous edges with skewers or wrap the fillet with kitchen thread.

Useful video

The breast is not only tasty, but also very beautiful if you stuff it with zucchini, pepper and carrots, as in this video recipe: