Chicken breast, stuffed with mushrooms and cheese - a spectacular, tasty and easy-to-prepare dish that will decorate both holiday and everyday menus. Stuffed with juicy and aromatic mushroom filling, complemented spicy sauce Wrapped in a crispy, delicious “coat” of puff pastry, chicken breast prepared according to this recipe turns out incredibly appetizing both in appearance and taste. Try it!
Prepare the ingredients.
Finely chop about half the mushrooms. Cut the other half of the mushrooms into large pieces. Chop the parsley and garlic, grate the cheese.
Heat the vegetable oil over medium heat, add the prepared mushrooms. Stirring, fry the mushrooms for 4-5 minutes until the liquid they give has almost evaporated.
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 the heat and add the chopped parsley. Mix everything well again, taste the mixture and add more salt or pepper if necessary.
Add grated cheese to the slightly cooled mushroom filling.
Cut the chicken breast horizontally, creating a pocket for the filling.
Fill the pocket with the prepared mushroom filling. If desired, sprinkle the chicken fillet with a pinch of salt and ground black pepper. Lightly compact the filling and close the pocket as tightly as possible.
Defrost puff pastry and roll it out to a thickness of about 0.5 centimeters. Cut the dough into strips about 10 cm wide and about 40-45 cm long.
Wrap the prepared chicken fillet in puff pastry and place in the refrigerator for 15 minutes.
If desired, mark the surface of the chilled puff pastry with a design by cutting it 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.
Meanwhile, prepare 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 the heat to low and simmer the sauce for 5-7 minutes until it thickens and has approximately halved in volume.
If desired, add 1-2 tablespoons of grated cheese to the sauce and, stirring, simmer over low heat for a few more seconds until the cheese has melted and the mixture is 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, complementing the prepared mustard sauce and garnished with a pinch of fresh herbs. Bon appetit!
Simple and quick recipe chicken breast stuffed with mushrooms and cheese will help diversify any festive table, and it will require a little effort to prepare. But the taste and aroma are at the highest level!
For preparation you will need:
chicken fillet(breast) - 3 pieces (600-700 grams)
Champignon fresh - 400 grams
bulb onions- 2 onions
cheese hard - 100 grams
butter - 50 grams
vegetable oil - 150 grams
salt, pepper - to taste
Onions and mushrooms finely chop. The stems of the mushrooms need to be removed; they are too dense for such a dish. The mountain of chopped champignons seems huge compared to the fillet; 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 completely evaporated. Mushrooms decrease in volume by 3-4 times. Just before it's ready salt to taste. If desired, you can add 1-2 tablespoons of sour cream.
Now is the most important stage of work. Using a sharp knife, cut into pieces of chicken breast pocket for stuffing. You need to cut carefully so as not to cut right through the wall. The result is 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 be affected.
Now it's time to start stuffing. Fried mushrooms are stuffed into fillets, adding finely diced cheese and a little butter. The mushrooms should be cooled and the butter frozen, so it’s easier to push in.
The remaining hole is sewn up cotton thread. You can secure the edges with a wooden toothpick, but the butter and cheese may leak out during the frying process.
Ready-made pieces of stuffed chicken breast salt and pepper to taste, roll in flour or breadcrumbs. For a thicker crust, you can first dip the fillet in a lightly beaten egg. Without the topping, the chicken will be too dry.
Now it remains fry fillet in a frying pan in vegetable oil for 8-10 minutes, first on one side and then on the other. You can bake it in the oven, but the chicken will be much drier.
Ready stuffed breast cut sharp with a knife into portioned pieces. Makes 10-12 full-sized stuffed pieces and a little more fried chicken no mushrooms from the edges. Don't forget to remove the threads!
Can be used as a side dish mashed potatoes, rice or buckwheat. Bon appetit!
Juicy chicken meat with filling.
- 800 g chicken fillet(3 breast halves)
- 300 g champignons
- 150 g onion
- 50 g cheese
- 300-400 ml cream (any)
- spices (optional)
- salt
- pepper
- vegetable oil + 1 tbsp. l. butter (for frying)
Tender juicy chicken breast stuffed with mushrooms and cheese, then lightly fried and stewed in cream. I especially like this dish because, unlike chicken rolls, for example, you don’t need to cut anything, beat it, roll it, or bread it in flour. This means you don't even need a kitchen hammer to make this dish. Chicken breast according to this recipe turns out incredibly juicy because it is stewed in cream. If you wish, you can add your favorite spices - for example, a little thyme, basil, rosemary, or others to your taste.
Preparation:
Peel the onion and chop finely.
Heat vegetable oil in a frying pan and butter. Add onion, fry until light golden.
Cut the mushrooms into thin slices and add to the pan.
Stir and fry until all the liquid released has completely evaporated and the mushrooms are lightly browned. At the end, add salt and pepper.
Remove the mushrooms from the pan, add grated mushrooms to half the mushrooms. coarse grater cheese, mix (this will be the filling).
Stuff the breast.
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.
Place a third of the filling inside and press it well.
Close the small fillet, pushing it inward on all sides.
Add a little to the pan vegetable oil, warm it up well.
Place the breasts, stuffed side down, and fry for about 5-7 minutes until lightly golden on the bottom.
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. Using a sharp knife, cut off the fat, as well as, if present, cartilage and tendons. Then cut the chicken breasts along the grain into 2-3 pieces. After that, put them in a plate or other container.
Next, transfer any one part to a cutting board, cover with food plastic film and using a kitchen hammer we begin to beat it. We do this very carefully, since chicken meat is quite tender and can tear. The meat piece should be no more than 1 centimeter thick. Immediately after this, return it back to the container and continue to beat off all the other pieces. Place 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’s up to you to rinse them under water or not, but if you still 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 transfer to a cutting board and cut into large pieces. After that, transfer them to a blender bowl and grind to medium crumbs. Step 3: prepare the garlic.
Peel the garlic cloves and rinse under running water. Next, on a cutting board using a knife, finely chop the ingredient and transfer it to a plate. Step 4: fry the mushrooms.
Turn the stove temperature to medium, add butter to the frying pan and place it on the burner. Place chopped garlic cloves into the heated fat and fry for 1 - 2 minutes.
Then pour the mushroom crumbs into the pan and continue cooking. Using a kitchen spatula, stir the mixture periodically, frying until most of the liquid has evaporated. This process will take you approximately 8 - 10 minutes. Transfer the finished champignons to a plate or other container, add salt and ground black pepper to taste. Step 5: Stuff the chicken breasts.
Cut the soft cheese into the number of meat pieces. Remove the chicken from the refrigerator and place one piece on a cutting board. Using a knife, grease the surface with soft cheese and place a small amount of fried mushrooms on it. Stuff the rest of the chicken in the same way.
Then we roll the pieces into rolls and secure them tightly with several toothpicks so that they do not fall apart during frying. Sprinkle salt and ground black pepper on top. Step 6: fry the dish.
Turn the stove temperature to medium and place the frying 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 golden crust approximately 5 minutes. There is no 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 until 200 degrees Celsius. And remove the container with the chicken to bake. The meat rolls will be ready in 15 - 20 minutes, this time will be enough for our dish to be completely cooked. After the required time has passed, we take the pan with the rolls out of the oven, helping ourselves with oven mitts. And leave the dish to cool room temperature for 5 - 8 minutes. Step 8: Serve chicken breasts stuffed with mushrooms.
The dish is served hot and is considered second. After the dish has cooled a little, remove the toothpicks from the rolls and place them on plates; if necessary, you can cut the rolls into pieces. Ideal as a side dish vegetable salad or mashed potatoes. You can decorate with lemon slices or herbs. Bon appetit! As soft cheese can be used goat cheese, Philadelphia, mozzarella, and cheese. It has a fairly salty taste, so mushroom filling You can omit salt or add very little.
You can fry chicken in any vegetable oil; it turns out very tasty in olive oil.
You can fasten the rolls not only with toothpicks, but also with twine.
Chicken breast can be replaced with chicken fillet.
Juicy chicken meat with filling.
- 800 g chicken fillet (3 breast halves)
- 300 g champignons
- 150 g onion
- 50 g cheese
- 300-400 ml cream (any)
- spices (optional)
- salt
- pepper
- vegetable oil + 1 tbsp. l. butter (for frying)
Tender juicy chicken breast stuffed with mushrooms and cheese, then lightly fried and stewed in cream. I especially like this dish because, unlike chicken rolls, for example, you don’t need to cut anything, beat it, roll it, or bread it in flour. This means you don't even need a kitchen hammer to make this dish. Chicken breast according to this recipe turns out incredibly juicy because it is stewed in cream. If you wish, you can add your favorite spices - for example, a little thyme, basil, rosemary, or others to your taste.
Preparation:
Peel the onion and chop finely.
Heat vegetable oil and butter in a frying pan. Add onion, fry until light golden.
Cut the mushrooms into thin slices and add to the pan.
Stir and fry until all the liquid released has completely evaporated and the mushrooms are lightly browned. At the end, add salt and pepper.
Remove the mushrooms from the pan, add grated cheese to half the mushrooms, stir (this will be the filling).
Stuff the breast.
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.
Place a third of the filling inside and press it well.
Close the 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, and fry for about 5-7 minutes until lightly golden on the bottom.
