Chicken fillet with cheese and mushrooms. Chicken breasts baked with mushrooms and cheese. Chicken breast stuffed with mushrooms

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 suggest preparing delicious chicken breasts with mushrooms and baked in cream for Sunday dinner.

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

Grate the cheese on a fine grater.

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

Cut off a small fillet from each breast, which is located on the underside.

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

Salt inside and outside. Place part of the filling in the “pocket” then close with small fillet, pushing it inward on all sides. Add a little vegetable oil to the frying pan and heat well.

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

Place the breasts in a baking dish, add the remaining mushrooms with cheese (we will leave the half of the cheese that we didn’t use aside for now), pour in cream, season to taste, add thyme leaves and bake in a preheated oven at 200 degrees for 20-25 minutes. ,. Remove the pan 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. This is what is most often found on the table of any family. Chicken breast with mushrooms, what could be more satisfying and tastier than such a dish? Although high in calories, it is incredibly tasty; it will help you easily feed not only a hungry family, but also unexpected guests who popped in supposedly for a minute. If you bake chicken in the oven in this way, then you don’t need to worry about anything else.

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 turns out juicy thanks to the creamy mushroom filling and baking in its own juices. No rolling into rolls, beating with a hammer or breading. A quick and easy meat appetizer for a quiet family dinner or a grand holiday feast.

Chicken breast with mushrooms recipe

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

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

Preparing the filling

Cut the washed champignons into plates or pieces of arbitrary shape. Any size of mushroom will fit into the dish, except for very small cubes. The champignon should be felt in your mouth.

Coarsely grate large carrots.

Pour a little oil into a frying pan and heat it over the fire. Fry mushrooms and carrots in it. Add salt and spices to taste. Fry until almost all the liquid has evaporated from the mushrooms. When the products are fried almost until cooked, pour in a little sour cream. Our mushroom filling should be thick, so don’t overdo it with sour cream.

Stuffing fillet

While the mushrooms are stewing in sour cream, prepare pockets in the fillet for the filling. To do this, carefully cut each part of the breast in half, but do not cut the meat all the way through. Make sure the fillets can be folded.

Grate a piece of hard cheese (preferably the salted variety).

All products are ready. It's time to start filling your pockets. Place champignon 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 fillet “stick together” and will add additional flavor to the champignons.

Baking in the oven

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

Top the treat with sour cream.

Sprinkle with the remaining cheese to get a golden brown crust. Season to taste with herbs and spices.

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

When cut, a chicken breast stuffed with cheese and mushroom filling looks just like a layer cake.

This dish is best served with fresh vegetables; new potatoes also work well.

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

Stuffed chicken breast baked in the oven - you'll lick your fingers! The dish is simply ideal for sports or any other diet. Calorie content of chicken breast baked in the oven is 79 kcal per 100 g. Therefore, we eat boldly, without fear of 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 and your family personally like best.

In this article:

Chicken breast stuffed with cottage cheese and herbs

Your guests and your guests will definitely like the fresh spring taste of this dish. In addition, this recipe is low-calorie - it has little fat and a lot of healthy protein.

What you will need:

How to cook:

Let's prepare the filling. Finely chop the greens and mix with cottage cheese. Add milk, turmeric, finely chopped garlic. Salt and pepper.
Make a deep cut in the chicken breast. To make a hole. This is how we cut each breast. Place the filling there, not too tightly, but without voids.
Coat each stuffed breast with mayonnaise. Dip in flour or breadcrumbs
Place in a greased baking dish. And place in an oven preheated to 180 degrees for 30 minutes.
During baking, baste with the resulting juice several times.

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 on any holiday table. They turn out beautiful and fragrant.

What you will need:

How to cook:

Let's prepare the filling. Fry the onion in vegetable oil and add finely chopped mushrooms. Don't forget to add salt and pepper. Simmer in a frying pan until the mushrooms are ready. Then add finely chopped garlic and cool slightly.
We cut the breasts lengthwise, but do not cut all the way through. Lightly beat with a hammer. Salt and pepper
Cut the cheese into as many pieces as there are breasts. We have three breasts. I cut the cheese into six pieces. I'll put two pieces at a time
In each breast, in the cut pocket, we put the mushroom filling with a spoon and put a piece or two of cheese there.
We secure the edges with toothpicks so they don't fall apart. Coat the breasts with salt, pepper and vegetable oil. Place in a roasting pan.
Preheat the oven to 200C. Place our breasts there and bake for 30 minutes. During the process, it would be nice to water it with the resulting juice.

Serve the breasts hot with any side dish or salad. Mushrooms with meat are always a very tasty combination for hot dishes. Be sure to try this recipe.

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

This is my favorite way to cook chicken breasts. With vegetables they are the juiciest. The breasts turn out amazing - the juicy filling soaks through all the chicken meat.

What you will need:

How to cook:

Chicken breast stuffed with vegetables and herbs. The dish is so tasty and looks so elegant - right now for a holiday table!

We wish everyone who cooked with us today Bon appetit!

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Chicken breast stuffed with mushrooms and cheese in the oven

Chicken breast is stuffed in different ways. It can be divided into fillet halves, cut longitudinal pockets into them or make transverse cuts and put the filling there. You can remove the skin from the bone-in breast and cut the fillet crosswise or lengthwise. To keep the filling inside, the stuffed meat is held together with threads, toothpicks, or wrapped in strips of bacon.

Chicken breast stuffed with mushrooms and cheese in the oven turns out aromatic and tasty. Simply fry the champignons in a frying pan with onions and place them in the fillet cuts. To keep the filling inside, cover the breast with skin, bake, and then sprinkle with hard cheese. This dish turns out very beautiful, juicy, with a rich cheese taste.

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 minutes.

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

1. Wash the chicken breast, bone-in and skin-on thoroughly, and dry with a paper towel. Using your hand, carefully separate the skin from the fillet and trim in some places with a knife. We try not to damage the skin, we leave it.

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

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

4. While the onions are cooking, wash the champignons, trim off the stems a little and cut into small slices. Place the prepared mushrooms in the onion and fry until lightly browned. At the end of cooking, add salt and pepper.

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

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

7. Cover the stuffed breast with skin and, so that it does not shrink during baking and does not come off the meat, secure it from below with toothpicks. Break the toothpicks (4 pieces required) into 2 parts, grab the skin and meat.

8. Place the prepared breast under the skin into a greased baking dish and apply mayonnaise on top. Pre-set the oven at 190 degrees. Place the pan with the chicken breast into it and cook for about 40 minutes. During this time, the meat will be completely cooked and the skin will be browned.

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

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

When cut into pieces, all the filling remains inside. The meat turns out very aromatic and tender.

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

Baked chicken is a delicious and very interesting dish. As soon as it is not cooked! Recipes for chicken with champignon mushrooms and cheese can already be considered classic, because it is a win-win combination of delicious products. For a number of dishes, only fillet is used, that is, white meat, which contains a minimum of fat. However, for others, any part of the carcass with skin is suitable. Such pieces most often have a crispy crust, juicy meat and an appetizing “tan.”

Delicious chicken with sour cream marinade

This recipe perfectly combines champignons, garlic cloves and sour cream marinade. To prepare chicken with cheese and champignons in the oven according to this recipe you need to take:

1.3 chickens;
600 grams of mushrooms;
three tablespoons of fat sour cream;
a little salt and pepper;
50 grams of grated cheese;
a couple of pinches of ground paprika;
three large cloves of garlic.

Any part of the chicken is suitable for this dish. You can take either fillet, wings or thighs.

Cooking process

This dish combines the simplest ingredients, namely chicken, sour cream, cheese and champignons. The carcass is cut into portions and washed. Place in a bowl, sprinkle with salt and pepper, add sour cream. Mix the ingredients thoroughly. Leave the pieces for twenty minutes to marinate.

The champignons are peeled. Place on the bottom of the baking dish without cutting. Peel the garlic, cut each clove in half. Place the pieces between the mushrooms.

Place the pieces in sour cream on the garlic. Sprinkle everything with paprika. Place the container in the oven for thirty minutes at 180 degrees. Rub the cheese. Take out the chicken, which has already turned golden brown, and sprinkle it with cheese. Place the chicken with cheese and champignons in the oven for another fifteen minutes. This dish is served with any side dish.

Chicken breast with fur coat

Chicken breast covered with mushrooms and onions and topped with cheese and mayonnaise is a delicious dish that almost everyone likes. For this recipe, chicken fillet with champignons and cheese take the following ingredients:

two fillets;
one hundred grams of hard cheese;
onion head;
a couple of cloves of garlic;
a teaspoon of grain mustard;
three hundred grams of mushrooms;
70 grams of mayonnaise;
spices to taste.

You will also need some vegetable oil for frying some ingredients.

How to cook tasty fillet?

First, peel the onion head and rinse it under cold water. Finely crumble. The mushrooms are also finely chopped. Heat a little oil in a frying pan and fry the onion first. This takes about five minutes. Then add the mushrooms, stirring, and fry for another five minutes. Add the ingredients to taste.

The chicken is washed and lightly beaten. This will make the meat juicier. Salt and pepper on both sides. Cover the baking dish with foil and place both fillets. Separately mix mayonnaise and mustard. Add garlic passed through a press. Tinder cheese.

Fried mushrooms and onions are placed on the fillet. Drizzle with mayonnaise and mustard sauce. Sprinkle with cheese. Cover the fillet with foil.

Place the chicken with champignons and cheese in the oven and bake at 200 degrees for about five minutes. Then reduce the temperature to 180 degrees and bake for 20 minutes. Then remove the foil and cook for another five minutes.

Mashed potatoes or pasta are great as a side dish.

Appetizing fillet without mayonnaise

This recipe contains a completely different sauce - based on spices and sour cream. For this dish you need to take:

350 grams of fillet;
one hundred grams of mushrooms;
40 grams of hard cheese;
garlic clove;
salt and black pepper;
onion head;
a little vegetable oil.

First, wash the fillet, lightly beat it, sprinkle with salt and pepper. Leave for a couple of minutes.

Peel the onion and chop finely. Mushrooms are cut into slices. Onions are fried in vegetable oil, then champignons are added. Cook everything together until the liquid from the mushrooms has evaporated.

The garlic is peeled and passed through a press. Add to sour cream. Add salt and pepper to taste.

Place the fillet in a baking dish. Cover it with a mixture of onions and mushrooms, grease with sour cream. Sprinkle grated cheese on top. Bake the chicken with cheese and champignons in the oven for about twenty minutes. The temperature is maintained within 200 degrees.

Julienne with legs

Champignons with chicken and cheese under a delicious “cap” - it’s all about julienne. This dish may vary. Some people use cream, others use sour cream. In any case, it turns out delicious. For preparation you need to use the following products:

400 grams of legs;
three hundred grams of onions and mushrooms;
two hundred grams of sour cream;
150 grams of hard cheese;
a tablespoon of flour;
80 grams of butter;
a couple of tablespoons of vegetable oil;
spices to taste.

To begin with, the legs are washed and boiled in salted water. When the pieces have cooled, separate the meat from the bones. Cut the fillet into cubes.

Mushrooms are cleaned and chopped into small cubes. Fry in vegetable oil. After the moisture has evaporated, fry for another five minutes. Then remove from the stove. Separately, fry the diced onion in a mixture of butter and vegetable oil. Add chicken and mushrooms to the onions and mix. Add flour and mix thoroughly again. Season to taste.

Add sour cream. After it boils, simmer the ingredients for another three minutes. The filling is placed in the cocotte makers. Sprinkle each with grated cheese. Place the chicken with champignons and cheese in an oven preheated to 180 degrees for ten minutes. This dish is served warm, in portions.

Chicken with cream

This recipe produces a very tender and not at all dry fillet. In order to prepare a delicious chicken breast, you need to take the following ingredients:

three hundred grams of mushrooms;
a couple of onions;
700 grams of chicken;
150 grams of cheese;
one hundred ml of cream;
a couple of cloves of garlic;
any spices for poultry;
salt to taste.

Clean mushrooms and onions. The first one is cut into half rings, quite thinly. Champignons are cut into slices. First fry the onion in a frying pan, and when it becomes soft, add mushrooms. Fry until the champignons are ready.

Chicken fillet is cut into pieces, quite large. The garlic is peeled and passed through a press. Add to the fillet and sprinkle with spices. Mix the pieces thoroughly so that they are all included in the dressing.

Place fillet slices on the bottom of the baking dish, and place mushrooms and onions on top. Sprinkle everything with grated cheese. Pour cream over ingredients. Bake chicken with cream and cheese for about forty minutes at 200 degrees.

A simple holiday appetizer

This snack option is not only delicious, but also looks great. To prepare it you need to take:

three hundred grams of chicken fillet;
20 large champignons;
one hundred grams of hard cheese;
a large onion;
a couple of tablespoons of butter;
a little spice to your liking.

To begin with, the champignons are carefully divided into caps and stems. They take out all their caps so that they are empty. The resulting pulp and legs are finely chopped. The onion head is cleaned and also cut as small as possible.

The meat is washed, dried and chopped using a blender. Mushrooms, onions and meat are fried in butter. Cook until all the liquid has evaporated from the pan, season the ingredients to taste.

It is better to grease the baking tray with oil so that the pieces do not stick. Place the caps, put the filling in them and sprinkle with a pinch of grated cheese. Place the snacks in the oven, preheated to 180 degrees, for 25 minutes.

Chicken with mushrooms and tomatoes

Not all recipes use hard cheese. Fused will also work. For such a delicious version of chicken with champignons (with melted cheese), you need to take:

two chicken fillets;
two cheeses;
one egg;
onion head;
one hundred grams of champignons;
two tomatoes;
a little mayonnaise and spices to taste.

Chicken fillet should be thoroughly washed, dried with a paper towel and beaten. It is better to do this by covering the pieces with cling film. The cheeses are grated on a coarse grater. Mayonnaise and egg are added to them and the ingredients are thoroughly mixed. If the cheese curds are difficult to chop, then you need to freeze them in advance.

The onions are peeled, cut into rings, disassembled into pieces, tomatoes are cut into half rings. Mushrooms are cut into slices and fried in vegetable oil until cooked.

Pour a little vegetable oil onto a baking sheet to prevent the chicken from sticking. Place the fillets. Add salt to each slice, you can add ground pepper.

Pour boiling water over the onion rings and immediately drain the moisture. This will help get rid of the bitterness. Place the rings on the chicken and cover with mushrooms. Lay out the tomatoes. Place a mixture of cheese and mayonnaise on top.

Place the delicious dish in the oven for forty minutes at 180 degrees. Serve it with light side dishes or vegetable salads.

The combination of chicken and champignons can already be called classic. And if you add cream cheese to the ingredients! Dishes with these products can easily decorate any holiday table or diversify the usual menu of the whole family.

Today I suggest you cook chicken fillet with mushrooms in cream cheese sauce. This dish is quite simple and quick to prepare, and can be either an everyday dish in your kitchen or a festive one.

The specified amount of ingredients makes 5-6 servings.

Ingredients

chicken fillet 600 g
fresh champignons 300 g
cheese (any that melts well) 150 g
cream 20% 500 ml
vegetable oil for frying
salt
black pepper

Preparation

Wash the mushrooms thoroughly.

Cut them into small slices.

Wash the chicken fillet and cut into small pieces.

Grate the cheese on a coarse grater.

Heat a little vegetable oil in a deep frying pan. Over high heat, fry the mushrooms in small parts, do not fry all the mushrooms at once, otherwise they will give juice and turn into porridge when stirred. Place the mushrooms in the pan in one layer; you should also not salt them at this stage.

Fry the mushrooms until golden brown, remove them from the pan and fry the next batch of mushrooms on it. We fried all the mushrooms in 2 stages.

Place all the mushrooms in a bowl and set aside for now.

In the same frying pan where the mushrooms were fried, heat up a little vegetable oil again and add the chopped chicken fillet. The chicken should also not be salted yet, otherwise it will produce juice. Fry the fillet over high heat for 5-7 minutes, the chicken should become golden brown.

Add fried mushrooms to the chicken, add salt and mix well.

Pour in the cream, stir again and reduce the heat to medium.

When the sauce thickens a little, you can add a little more salt and pepper, add spices to taste and bring the sauce to a boil.

When the sauce has boiled, add grated cheese to the pan and mix everything thoroughly again.

The cheese will melt and the sauce will become smooth. Remove the pan from the heat.

Chicken with mushrooms in cream cheese sauce When ready, serve it hot with any side dish of your choice, for example, any pasta will go perfectly with this dish. Bon appetit!

No one can refuse such a treat - cook chicken breast with mushrooms at home, add cheese, spices and herbs. Delicious!

Chicken fillet 1 kilogram
Champignon mushrooms 300 grams
Cheese 250 grams
Onion 1 piece (large)
Garlic 1–3 cloves
Salt to taste
Ground black pepper to taste
Vegetable oil as needed for frying

Thaw the chicken fillet in advance. Also, before cooking, be sure to rinse the meat under running cool water, and then wipe dry with disposable towels. If this is not done, the finished dish may turn out watery, and the spices and salt will not soak the meat as well as they should.

After washing, each chicken fillet is cut into two parts to make it thinner. You can make completely separate pieces or leave the fillet whole, but a cut is necessary in any case. The chopped meat is wrapped in cling film and beaten with a special hammer. Be careful and take your time, the chicken fillet itself is very tender and chops are easy to make from it.

Place the champignon mushrooms in a colander, but before doing this, carefully sort them out, cutting off any dark spots with a knife. Rinse the ingredients under warm running water, rubbing each mushroom thoroughly with your hands to remove even any stuck-on dirt. Afterwards, just like chicken fillet, the champignons should be dried.

Cut clean mushrooms into any pieces convenient for you. These can be small cubes, or they can be large but thin slices. The latter, by the way, look much more beautiful and appetizing in the finished dish.

Peel the onion and cut off unnecessary, inedible ends. Chop the clean vegetable into small cubes, but if you like the onion to stand out clearly, then you should cut it into rings or half rings.

Separate a few cloves from the garlic heads and lightly press them with the flat side of the knife blade. Remove the husks and chop this ingredient in any way convenient for you, for example, chop it with a knife or pass it through a special garlic press.

The cheese for this dish is cut into thin slices. This is done to make the finished dish look more appetizing, since the grated cheese looks somewhat sloppy, but the whole pieces beautifully cover the mushrooms and chicken breast chops on top.

Preheat the oven to 180-190 degrees Celsius. While it reaches the desired temperature, prepare a baking sheet by greasing it with enough vegetable oil. Season the chicken chops with pepper, salt, and rub the seasonings with your fingertips, distributing the spices over the entire area of the meat. Place the chicken fillet on a baking sheet and bake it in the oven for 10 minutes. Meanwhile, start cooking the mushrooms and onions.

Heat some vegetable oil in a frying pan. Place chopped onions, mushrooms and garlic on the bottom of the dish. Don't forget to add pepper and salt to taste. Stirring occasionally, cook the ingredients for 10 minutes.

After the specified time, the onion pieces will become golden-transparent and the mushrooms will soften. Once this happens, remove everything from the heat and move on to the next stage of cooking.

The chicken chops that were previously placed in the oven should have been browned on one side. So carefully remove the baking sheet with them. Carefully turn the pieces of chicken fillet, since they are hot, with a spatula so that the fried side is on top, in the raw side on the baking sheet. Place the onion and mushroom mixture on top of the fillets and smooth out.

Cover the chicken fillet with thin slices of cheese so that they completely cover the onion-mushroom mixture. Then return the pan with the chicken back to the oven for another 10 minutes. During this time, the meat should be completely cooked, as well as the onions and mushrooms, and the cheese should melt and spread neatly, enveloping the champignons and fillet pieces. That's all, the wonderful and appetizing chops are ready, so quickly take them out of the oven and start serving.

Chicken breast chops with mushrooms are served as a separate dish and do not require a side dish at all, except that you can offer them sour cream or sour cream sauce. Of course, if you have such an opportunity, then it is worth decorating the dish with several sprigs of fresh herbs. Divide the chicken into portions and start eating.

Bon appetit!

Recipe 2: chicken breasts with wild mushrooms in the oven

Still wondering what dish to cook for the New Year? So I'm at the right place! Today we will make very simple ingredients and execution, but at the same time appetizing, tasty, juicy, soft, aromatic and satisfying chicken breast chops with wild mushrooms and onions under a cheese cap. This second dish will take its rightful place on the holiday table!

If you don’t have wild mushrooms, it doesn’t matter: champignons and oyster mushrooms will completely replace them. Just fry the mushrooms thoroughly, then the taste and aroma will be special. I haven’t tried replacing chicken breast with fillets of other parts of the carcass, but then I advise you to cook them longer. Take absolutely any cheese to your taste, but remember that it must melt well. And so there are no secrets - let’s quickly cook delicious chicken chops with mushrooms!

chicken breast – 700 gr
boiled forest mushrooms – 700 gr
onion - 1 piece
cheese - 150 gr
sour cream - 100 gr
vegetable oil - 150 ml
salt - 0.25 tsp.
ground black pepper - 1 pinch

The recipe for chicken chops with mushrooms includes the following ingredients: chicken breast (I have 1 piece from one fairly large chicken), boiled wild mushrooms, large onions, cheese (like Russian or Dutch, which melts well), sour cream of any fat content (I have 20 %), refined vegetable (I use sunflower) oil, as well as salt and ground black pepper to taste.

First you need to deal with mushrooms (I have a mix - boletus, boletus, boletus, chanterelle and boletus). If you have them fresh or frozen, first boil the mushrooms and strain off the excess liquid. Pour refined vegetable oil into a frying pan, heat it and add boiled mushrooms. Fry over medium heat without a lid.

At this time, peel and finely chop the onion - preferably into cubes, but you can also use half rings if you prefer. Season with salt and pepper to taste, cover with a lid and cook over medium heat until the onion is soft. Then remove the lid and cook, stirring occasionally, until the mushrooms and onions turn golden and the moisture has completely evaporated. You don’t need stewed mushrooms, but fried ones! So golden brown, a little crispy from the toasted barrels...

While the mushrooms are frying, start cutting up the chicken breast. Depending on its size, we will focus on the number of servings. I get an average of 12 pieces, 2 of which are filet mignon (the most tender part of the chicken breast, which, naturally, goes to the kids). We cut the breast across the grain at an angle of approximately 45 degrees.

Now the pieces need to be beaten off. To do this, place them on a cutting board and cover with cling film or a plastic bag. This way, small pieces of meat will not scatter all over the kitchen and, at the same time, will not stick to the hammer. You don’t need to beat the chicken breast too hard, the meat is tender. Just flatten it a little with a hammer.

The mushrooms are fried...Can you feel the aroma? Remove the pan from the heat and leave for now.

We will be cooking chicken chops with mushrooms and cheese in the oven, so take a baking sheet and cover it with baking paper (so that you don’t have to wash the baking sheet later, but just throw away the parchment). We put the chopped pieces of chicken fillet - just 12 pieces fit in a standard baking tray.

Salt and pepper to taste (I didn’t pepper it for the kids).

Now place mushrooms, fried with onions, on top of the meat. My little one doesn’t eat mushrooms yet, because the older one has not yet appreciated their taste, and it’s still too early for the younger one to indulge in such a difficult-to-digest product. Therefore, 2 pieces without mushroom filling - adults will get more.

Lubricate the mushrooms with sour cream. We’ll definitely make it for the kids too – they love sour cream very much.

All that remains is to generously sprinkle the meat with mushrooms and sour cream with cheese chopped on a coarse grater. If you want, for example, to prepare such a dish for the arrival of guests or the return of family, cover everything in this form with cling film and leave it in the cold (nowadays it is most important on the balcony). Then quickly preheat the oven and cook the chops.

You need to bake chicken breast chops at 185-190 degrees in a preheated oven for not very long - just 20 minutes is enough. Be careful not to dry out the meat - dry breast will not be particularly tasty. If your oven has a grill (finally I have one, yay!), you can brown the cheese for the last 5-7 minutes for a delicious crust. Without a grill, everything will work out just fine, but the cheese won’t be browned.

We serve this simple but very tasty second course piping hot, when the cheese is still stretchy and the breast is juicy and tender. Although I like chicken chops even cold.

Choose the side dish that you like best. Potatoes, cereals, pasta - all this goes great with chicken chops with mushrooms (we had mashed potatoes). Don't forget about fresh or canned vegetables and, of course, fresh herbs. Bon appetit, friends!

Recipe 3: baked chicken breast with champignons

Chicken with mushrooms has already become a classic. Today we will cook chicken breast baked in the oven with mushrooms.

chicken breast - 1 piece;
champignons - 6 pcs;
onion - 1 piece;
salt - a pinch;
mustard - 1 tbsp;
mayonnaise - 1 tablespoon;
maazdam cheese - 150 gr

Take one chicken breast.

First cut it in half and then each half crosswise in half. We get 4 serving pieces.

Each piece can be beaten with a skein. I just beat it off a little with the back of the knife.

Season each piece with mustard.

And mayonnaise

Spread with a pastry brush

Let the chicken marinate. Let's take care of the mushrooms ourselves

We will need 6 pieces

Wash well and cut into thin slices

Cut the onion into thin half rings. I also cut the half rings in half

Pour 1 tbsp into a heated frying pan. a spoonful of sunflower oil (we don’t need extra fat)

Add onions to the frying pan

Fry the onion until golden brown

Add mushrooms and stir

Fry the mushrooms over high heat, stirring occasionally.

Add a little salt. We need the mushrooms to become golden brown.

The mushrooms are ready. grate the cheese on a coarse grater

Take a baking tray and line it with baking paper. Place prepared chicken pieces on a baking sheet

Place mushrooms on chicken. I got about 1.5 tbsp. spoons

Sprinkle chopped herbs on top. I had parsley.

Sprinkle cheese on top

Place in a preheated oven for 30 minutes at a temperature of 250-300 degrees.

Recipe 4, step by step: chicken fillet with mushrooms and cheese

Chicken fillet with mushrooms and cheese in the oven is an excellent portioned dish that can be served to guests. This dish is suitable for both a festive table and an everyday one. Fillet with mushrooms is cooked in many families, for many it is the most favorite dish, which is always served to guests, for some it is a “crown” dish, and for others it is an everyday dish, but all this does not negate the fact that the meat is very tasty. The ideal side dish for this dish is mashed potatoes or baked potato pieces; you can also serve a vegetable salad or baked vegetables. If desired, fillet can be topped with your favorite sauce. Be sure to save the recipe with photos to your culinary treasure trove.

chicken fillet – 1 pc.,
champignons – 5 pcs.,
tomatoes – 1 pc.,
cheese – 100 g,
mayonnaise – 2 tbsp.,
salt, pepper - to taste,
vegetable oil – 2 tbsp.

Rinse and dry the chicken fillet, then cut the fillet into two halves. Cover each half of the chicken fillet with cling film, then beat with a special kitchen hammer.

Chicken fillet chops must be salted and sprinkled with ground black pepper, if desired, use your favorite spices, you can also use garlic.

Grease each piece of chicken with mayonnaise. If you don't like mayonnaise in such dishes, replace it with sour cream or any sauce.

Wash and dry the champignons, then cut each mushroom into slices. Arrange the mushrooms on top of the chicken chops so that all the meat is covered by the mushrooms.

Rinse and dry the ripe juicy tomato, then cut the tomato into slices. Arrange the tomato slices on top of the mushrooms. Add a little salt and pepper if desired.

Transfer the meat to a heat-resistant dish, lightly oiling it first.

Grate the hard cheese into medium shavings and cover the chicken chops with a generous handful of cheese.

Spread a little mayonnaise/sour cream on top of the cheese. Preheat the oven to 180 degrees, bake the meat for 25 minutes under foil, then another 5-7 minutes without foil. That's all, carefully remove the meat from the oven and serve.

Bon appetit!

Recipe 5: Chicken breasts with mushrooms in creamy sauce

Chicken meat has always been held in high esteem by housewives, as it cooks quickly and always turns out tasty. But when it comes to chicken fillet, it’s important to know how to cook it properly so that it doesn’t end up dry and tough. But don't worry, I have such a recipe. To make the chicken fillet juicy, you need to add cream. Thanks to this sauce, chicken meat turns out incredibly juicy and tasty. To complete the composition, we will add champignons to the chicken. Mushrooms and chicken have always been combined in the most perfect way, so you can’t go wrong if you cook chicken breast with champignons in a creamy sauce in a frying pan with me.

350 grams of chicken breast,
250 grams of champignons,
180-200 grams of cream,
1 large onion,
1 tbsp. flour,
a little vegetable oil for frying,
salt and black pepper to taste.

Rinse the chicken breast and place on a paper napkin to drain all the water. Then cut the breast into longitudinal fibers to make thin strips.

Wash the mushrooms and chop them into slices.

Chop the onion: cut it into thin half rings. Onions will add juiciness to the dish.

Fry mushrooms with onions in oil, add salt and sprinkle with black pepper to taste.

When the mushrooms begin to brown, add chicken breast strips to the pan. The breast will begin to fry and will be ready in just 5-10 minutes.

After both mushrooms and chicken fillet are cooked, add cream and reduce heat. Simmer everything together for 5-7 minutes.

Then add flour to thicken the dish. Simmer the dish with flour for a couple of minutes. Taste for salt and add salt if necessary.

Serve the prepared dish to the table. Chicken breast with champignons in creamy sauce is ready! Boiled spaghetti goes perfectly with this dish.

Recipe 6: Chicken breast with mushrooms in sour cream sauce

Chicken fillet is often dry, so few people like this part. Try cooking meat using this recipe. Sour cream will give the fillet juiciness, and dry garlic will give it an unusual piquant taste.

Chicken fillet 2 pcs.
Champignons 200 g
Onion 1 pc.
Sour cream 300 g
Salt to taste
Black pepper to taste
Garlic powder to taste

Wash the fillet, cut into small cubes.

Peel the champignons, wash and finely chop.

Fry the fillet over high heat until lightly golden brown.

Add mushrooms to the meat, salt and pepper. Fry until the liquid has completely evaporated.

Peel the onion, wash it, cut into half rings. Add onions to meat and mushrooms. Fry for a few more minutes until the onion is soft.

Pour sour cream over the meat, add dry garlic. Simmer covered for 20 minutes.

Decorate the finished dish with herbs. Serve with any side dish. Bon appetit!

Recipe 7: Chicken breast with champignons and PP cream

Meat, mushrooms and cream are always a good combination. There are excellent recipes based on it in the pp kitchen. I really like chicken breasts with mushrooms in creamy sauce prepared according to this recipe.

The easiest way to prepare chicken fillet in cream with mushrooms is in a slow cooker.

chicken breast - 500 g
champignons - 500 g
cream - 100 ml
olive oil - 1 tbsp.
any greens - a small bunch
salt, spices - to taste

Pour oil into the multicooker bowl and turn on the “Stew” mode.

Chop the chicken breast into small pieces, after trimming off excess fat.

Place the meat in the mixture, cover with a lid, and simmer for 7-10 minutes.

Wash the champignons and cut into slices. By the way, decide for yourself whether to peel these mushrooms or not, I just wash them, I don’t remove any film. I can only cut off the cut point.

Add the mushrooms to the meat, mix and simmer for another 10 minutes.

Pour cream over everything, salt, add spices and simmer for another 15 minutes.

Serve chicken breasts with champignons in cream sauce, sprinkled with herbs.

Recipe 8: chicken fillet in a frying pan with mushrooms

The dryish chicken fillet turns out juicy, tender, imbued with a subtle aroma of mushrooms, and tastes amazing. Recipe in notepad! This recipe will probably not be a revelation for many, but it will definitely come in handy for housewives just exploring the world of cooking!

breast without skin and bones – about 400 g
large onion – 1 pc.
fresh mushrooms (champignons) – 200 g
butter – 3 tbsp. l.
vegetable oil – 3 tbsp. l.
cream 10% – 200 ml
premium wheat flour – 1 tbsp.
salt - to taste
black pepper - to taste.

Clean the breast from possible films, wash and dry with a kitchen towel. Cut the chicken meat into small pieces.

Pour the required amount of vegetable oil into the frying pan, add 2 tablespoons of butter and heat. When the oil mixture begins to sizzle, add the brisket. Stirring, fry the meat over medium heat until browned, about 5-7 minutes. Then cover the pan with a lid and continue frying for 5 minutes, reducing the heat.

Place the fried chicken in a cup and cover with a lid.

Wash the champignons, dry and cut into slices about 3 mm thick. Wash the onions, rinse with cold water and cut into half rings.

If you don't have fresh mushrooms, you can use fresh frozen ones.

In a frying pan with the remaining oil in which the chicken was fried, add the remaining butter, melt it and add mushrooms cut into slices and onion half rings, stir and fry for about 5 minutes, they should become soft.

Add flour to a glass with cold cream, stir well so that there are no lumps, and pour in portions into the frying pan where the champignons and onions are fried, simmer the contents for about 5 minutes. The mushroom sauce is ready.

If you cannot avoid lumps, then you need to pour the cream and flour into the pan through a small strainer.

Add the previously fried fillet pieces together with the resulting juice to the frying pan with the mushroom sauce, add salt and pepper to taste, stir and simmer under the lid for 3-4 minutes.

Many housewives, taken by surprise by unexpected guests, rack their brains about what can be prepared and put on the table. In order not to lose face, as they say, you can cook chicken breasts baked with mushrooms and cheese.

When frozen, breasts can be stored in the home refrigerator for quite a long time. In case of unexpected guests, you can keep the packaging removed in the freezer. A piece of cheese is almost always available, and a can of canned champignons will solve the mushroom problem. Modern manufacturers supply both whole chicken carcasses and various parts of them. Therefore, you can buy ingredients for preparing chicken breasts baked with mushrooms and cheese at any time.

Most likely, this dish is of French origin. It is in this national cuisine that it is customary to bake a variety of products under crispy crusts. This culinary technique is called gratination. It is the crust that will save the chicken breast from drying out.

To prepare chicken breasts baked with mushrooms and cheese in the amount of 4-5 servings, you will need the following products:

Recipe

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Cookman to help

Cooking chicken breasts baked with mushrooms and cheese has the following subtleties:

Although breast fillets are available for sale, for this recipe it is better to buy uncut breasts. During storage, fillets lose moisture very quickly;
To prevent the meat from losing its juiciness during beating, it must be beaten by placing it on one side of cling film and covering it with the other half; the film will protect the meat from loss of moisture.