Chicken breast is an excellent part of the carcass for making rolls, cutlets with a pocket and other interesting dishes. A few simple and tasty recipes are discussed in detail later in the article.
Selection and preparation of ingredients
You need to be able to choose a good chicken. The stores have a large selection of breasts and fillets already peeled from bones and cartilage.
Product Selection Criteria:
- size - too large a breast indicates that the bird was fed hormonal supplements, it is better to choose a medium in size with smooth edges;
- elasticity - dents remaining on the carcass after pressing with a finger indicate repeated freezing;
- color - fresh meat does not have too bright or pale color, the shade should be light pink;
- storage condition - temperature 0 ... + 2 ° С in the package, frozen product at -18 ° С;
- shelf life - packaged meat no more than 5 days from the date of packaging.
Important! If the chicken packaging indicates a shelf life of more than 5 days, the product was processed with chemical preservatives, it is better not to take it.
Recipes of chicken breast stuffed with mushrooms and cheese
Dietary chicken meat and low-calorie mushrooms are an ideal combination for both the stomach and the figure. You can serve the dish for lunch, for dinner, both independently and with a side dish.
In a pan with cheese
330 minutes
sunflower oil
4 tbsp. l
natural yogurt
5 tbsp. l
Nutritional value per 100 g:
Fry mushrooms, salt to taste, grate cheese. Breasts need to be beaten well to increase the area of meat and give it more softness.
Salt the inner surface, lay out a layer of mushrooms, then cheese.
Carefully wrap the roll, stab the edges with toothpicks so that the meat does not turn around during frying. Do the same manipulation with the remaining meat and filling.
Fry the blanks in a preheated pan until the meat is ready.
Put yogurt in a gravy boat, squeeze lemon juice, curry and mix. Cut the breasts and pour the sauce on top, garnish with parsley branches or other herbs.
Fry mushrooms, salt to taste, grate cheese. Breasts need to be beaten well to increase the area of meat and give it more softness.
Salt the inner surface, lay out a layer of mushrooms, then cheese.
Carefully wrap the roll, stab the edges with toothpicks so that the meat does not turn around during frying. Do the same manipulation with the remaining meat and filling.
Fry the blanks in a preheated pan until the meat is ready.
Put yogurt in a gravy boat, squeeze lemon juice, curry and mix. Cut the breasts and pour the sauce on top, garnish with parsley branches or other herbs.Video recipe
Important! It is advisable to turn over and fry more often over medium heat, so that the crust is appetizing and ruddy, not burnt.
With pickled mushrooms
445 minutes
Nutritional value per 100 g:
Cut the breast (each) into two parts, trim the edges to get the shape of the patty.
In each half, make pockets with a wide knife.
Grate the cheese on a fine grater. Chop the pulp with a knife.
Cut the mushrooms into slices, combine with minced meat and cheese, season with spices. Add 2 tbsp. l sour cream and mix.
Place the filling in pockets in the breast and fasten the edges with toothpicks.
Mix breadcrumbs with dried herbs, ginger and salt.
Beat the eggs with the remaining sour cream.
Roll stuffed blanks in an egg, a dry breading mixture and put in a preheated pan with butter.
It is necessary to fry on all sides, over medium heat under a lid. Put the finished meatballs on a serving plate.
Cut the breast (each) into two parts, trim the edges to get the shape of the patty.
In each half, make pockets with a wide knife.
Grate the cheese on a fine grater. Chop the pulp with a knife.
Cut the mushrooms into slices, combine with minced meat and cheese, season with spices. Add 2 tbsp. l sour cream and mix.
Place the filling in pockets in the breast and fasten the edges with toothpicks.
Mix breadcrumbs with dried herbs, ginger and salt.
Beat the eggs with the remaining sour cream.
Roll stuffed blanks in an egg, a dry breading mixture and put in a preheated pan with butter.
It is necessary to fry on all sides, over medium heat under a lid. Put the finished meatballs on a serving plate.Video recipe
Did you know? According to one version, the word "stuffing" comes from the French verb "pour farcir", literally stuff.
With pepper and green peas
660 minutes
Nutritional value per 100 g:
Strip the meat from grease and film, cut off the lower protruding part. Breasts do not need to be cut, each should be a whole piece. With a knife, make a deep pocket without cutting through, longitudinal type.
Mix salt, dry herbs and 1 teaspoon oil and grate the meat with a mixture.
While the base is pickled, the filling is being prepared. Pepper, tomato cut into cubes.
Grate the cheese, mix with vegetables, adding green peas and yogurt. Season and mix.
Stuff chicken and put in an oven preheated to 200 degrees, bake for 40 minutes.
Strip the meat from grease and film, cut off the lower protruding part. Breasts do not need to be cut, each should be a whole piece. With a knife, make a deep pocket without cutting through, longitudinal type.
Mix salt, dry herbs and 1 teaspoon oil and grate the meat with a mixture.
While the base is pickled, the filling is being prepared. Pepper, tomato cut into cubes.
Grate the cheese, mix with vegetables, adding green peas and yogurt. Season and mix.
Stuff chicken and put in an oven preheated to 200 degrees, bake for 40 minutes.Video recipe
In tomato sauce
345 minutes
breadcrumbs
100 g
sunflower oil
4 tbsp. l
Nutritional value per 100 g:
Cut the washed fillet to make a deep pocket. Salt on all sides.
Place grated cheese mixture inside.
Beat eggs, pour flour into a flat plate, and crackers in another plate. Roll the stuffed meat in flour, egg, breadcrumbs.
Fry until golden brown in a pan.
Pour half the amount of tomato sauce into the baking dish.
Place the fried pockets, pour the remaining sauce, sprinkle with torn basil and bake in the oven at a temperature of 180 degrees for 20 minutes.
Cut the washed fillet to make a deep pocket. Salt on all sides.
Place grated cheese mixture inside.
Beat eggs, pour flour into a flat plate, and crackers in another plate. Roll the stuffed meat in flour, egg, breadcrumbs.
Fry until golden brown in a pan.
Pour half the amount of tomato sauce into the baking dish.
Place the fried pockets, pour the remaining sauce, sprinkle with torn basil and bake in the oven at a temperature of 180 degrees for 20 minutes.Video recipe
Gypsy
235 minutes
Nutritional value per 100 g:
Cut the stripped breast along the side, but not completely, to make a large pocket. Salt and pepper.
Cut the cheese into thin plates and fill the pocket.
Cut the crust from the loaf and chop it into a crumb blender.
Beat two eggs.
Dust the cutlet with flour on both sides, dip in an egg, in breadcrumbs and repeat the process so that the layer of egg and bread batter is impressive.
Fry for 5 minutes on each side, twice to fry evenly and not burn.
When serving, garnish with herbs or fresh vegetables.
Cut the stripped breast along the side, but not completely, to make a large pocket. Salt and pepper.
Cut the cheese into thin plates and fill the pocket.
Cut the crust from the loaf and chop it into a crumb blender.
Beat two eggs.
Dust the cutlet with flour on both sides, dip in an egg, in breadcrumbs and repeat the process so that the layer of egg and bread batter is impressive.
Fry for 5 minutes on each side, twice to fry evenly and not burn.
When serving, garnish with herbs or fresh vegetables.Video recipe
Egg rolls
440 minutes
sunflower oil
1 tbsp. l
Nutritional value per 100 g:
First, fry finely chopped mushrooms and onions, salt during roasting.
Crush the eggs into cubes.
Fill fillet on both sides, salt, pepper.
Spread each fillet with a spoon of mustard, lay eggs and mushroom mixture.
Wrap in mini rolls, wrap with kitchen thread.
Mix a spoonful of oil with a spoonful of adjika and coat with a mixture of the workpiece. Bake in the oven for 40 minutes at 200 degrees.
First, fry finely chopped mushrooms and onions, salt during roasting.
Crush the eggs into cubes.
Fill fillet on both sides, salt, pepper.
Spread each fillet with a spoon of mustard, lay eggs and mushroom mixture.
Wrap in mini rolls, wrap with kitchen thread.
Mix a spoonful of oil with a spoonful of adjika and coat with a mixture of the workpiece. Bake in the oven for 40 minutes at 200 degrees.Video recipe
Did you know? The famous Polish zrazy (meatloaf) appeared in Poland in the 16th century, thanks to the wife of King Sigismund I, the then ruler of the Polish-Lithuanian Commonwealth, the Princess of Milan Bon Sforza d’Aragon.
You can stuff a bird with almost anything: eggs, green onions, cereals, such as rice or millet, vegetables are added to the mushrooms. The dish always turns out juicy and tasty.
