Stuffed Breasts - Basic Cooking Principles
There are two ways to stuff breasts.
First way: the breasts are washed, a longitudinal incision is made so that a pocket is obtained, where the filling is laid. Then the incision is stabbed with a toothpick, or wrapped with thread. Then the breasts are fried in a pan or baked in the oven.
The second way: the breasts are washed, dried with a napkin, cut not along the end, and opened in the form of a book, then the meat is slightly beaten, laid out the stuffing and wrapped. Wrapped with thread and cooked in the same way as in the first case.
As a filling use canned or fresh fruits, cheese, cheese, dried fruits, nuts, etc. It all depends on your preferences and imagination. In any case, the stuffed breasts are tasty and juicy.
Breast fed, cut into slices, and laid out on a dish. You can make the sauce and pour it on the finished meat. The dish is suitable both for a holiday, and as addition to a garnish for a dinner.
Recipe 1. Stuffed Bacon Breasts with Cheese
Ingredients
chicken breast;
150 g cheese;
125 g butter;
bunch of green onions;
fine salt;
three large slices of bacon;
allspice and black ground pepper.
Cooking method
1. Rinse the chicken breast, dry with a napkin and make a longitudinal cut so that it looks like a pocket. Salt the meat, pepper and leave for an hour.
2. Cut the bacon into thin slices and fry it in a frying pan. In a separate plate, spread the feta cheese and butter. Knead thoroughly with a fork. Green onions rinsed and finely chopped. Put it on a plate with cheese. Here we lay out the fried bacon.
3. Brisket cleanse of excess salt. We put the fragrant filling in the pocket, pin the incision with a toothpick and put it on a greased deco. Bake in the oven for forty minutes. Ready stuffed breast cut into portions and serve to the table with a side dish.
Recipe 2. Stuffed omelette breasts
Ingredients
chicken breasts - 2 pcs .;
five eggs;
cheese - 150 g;
half a carrot;
canned green peas - half a can;
pepper, curry and salt;
bunch of dill and parsley;
sour cream or mayonnaise.
Cooking method
1 Peel the carrot, rinse and finely grate. Crush cheese as carrots. Rinse the greens, dry slightly and chop finely with a knife. Break four eggs into a bowl, add the grated carrots, a gram of one hundred cheese and whisk everything with a whisk until smooth. In a small-diameter pan, fry four thin omelets.
2. Wash chicken breasts, remove skin and fat. Cut the breast in half lengthwise. Separate small fillet. Cut most of it so that the meat can be unwrapped in a book. Salt each piece and season with pepper and curry.
3. Cut the small fillet into small pieces, place in a deep plate, break the egg, sprinkle with green peas and salt. Mix well.
4. Expand the prepared breasts, cover with foil and slightly beat off. On each piece of brisket, lay out an omelet and two tablespoons of meat with peas. Roll the breast roll and rewind the thread. Stuffed breasts lay in a baking dish, grease the top with mayonnaise or sour cream. Bake at 180 degrees for half an hour. Shortly before the end of cooking, sprinkle the breasts with cheese.
Recipe 3. Stuffed cheese breasts
Ingredients
three chicken breasts;
Parmesan cheese - 50 g;
50 g mayonnaise;
three cloves of garlic;
a bunch of dill;
20 ml of vegetable oil;
a pinch of pepper and salt.
Cooking method
1. Rinse and dry under a stream of water. Separate the small fillet from the main piece. Lay the breasts on the board, cover the meat with foil and slightly beat off with a hammer.
2. Finely grate Parmesan and put in a deep plate. Rinse the greens, shake and chop finely. Peel the garlic and chop with the help of a garlic crush. Put greens and garlic to cheese. Mix topping until smooth.
3. For each piece of brisket put a tablespoon of filling and wrap. Fasten meat with skewers or toothpicks. Cover the baking tin with foil. Put stuffed breasts in it, salt and pepper. Grease each piece with vegetable oil. Send in an oven preheated to 180 degrees for forty minutes. Serve the finished breasts with a side dish.
Recipe 4. Stuffed Breasts with Mushrooms and Cheese
Ingredients
chicken breasts - three pcs .;
Half a kilo of champignon mushrooms;
250 g of cheese;
50 g sour cream and mayonnaise;
pepper, salt and provencan herbs.
Cooking method
1. Rinse the breast, drain and slightly beat off with a hammer. Make cuts with a sharp knife so that the brisket can be opened in the form of a book. Mix the sour cream with mayonnaise, add the prepared breast to this mixture, mix, and send it in the refrigerator for 40 minutes to marinate.
2. Mushrooms boil, recline in a colander and leave to glass all the liquid. We rub cheese with large shavings. Cool the mushrooms and mix with cheese. Here also add a tablespoon of mayonnaise and mix.
3. Chicken breast out of the marinade. We spread on the board, unfold and stuff with cheese and mushroom stuffing. We turn, fasten the edges with a skewer or toothpicks.
4. Put the breasts on a baking sheet, sprinkle Provencal herbs on top and pour a small amount of mushroom broth. We put in the oven, preheated to 180 degrees for half an hour. Several times we pour out the allocated juice.
Recipe 5. Stuffed Cheese and Pineapple Breasts
Ingredients
canned pineapples - a can;
cheese - 100 g;
chicken breast;
ground chili pepper and salt.
Cooking method
1. Rinse the breast under the tap. Salt with a knife, make deep pockets on both sides with a knife. Sprinkle breast with chili powder.
2. Pineapples cut into small pieces. Cheese crush coarse chips.
3. Put the chopped pineapples in the pockets tightly. Sprinkle cheese pockets with pineapples. The rest of the cheese is used a little later.
4. Cover the bottom of the mold with foil and lay the chicken breast on it. Put in a preheated to two hundred degrees oven for forty-five minutes. In 10 minutes until ready to sprinkle the meat with the remaining cheese and bake until golden brown.
Recipe 6. Stuffed Breasts with Arugula and Feta Cheese
Ingredients
four chicken breasts;
a small jar of dried tomatoes;
arugula packaging;
200 g feta cheese;
lemon;
vegetable oil;
pepper and salt to taste.
Cooking method
1. Chop the arugula with a knife, cut the dried tomatoes into small pieces. Put everything in a deep plate. Crush feta here and squeeze the juice of one lemon. Mix the filling well.
2. Rinse the breast, dip it with a napkin, make an incision in each to form a pocket. Salt and pepper the breasts. Fill them with stuffing and stab the edges of the cut with a skewer or a toothpick.
3. Put the stuffed breasts in a frying pan with heated oil and fry for about ten minutes. In the meantime, cut a circle around the diameter of the pan from the baking paper. Turn the meat over, cover with paper and continue to fry the same amount. Remove the paper, turn it over again and cover with paper again. Fry until tender. Before serving, cut into portions.
Recipe 7. Stuffed Breasts with Cheese and Prunes
Ingredients
prunes - 150 g;
chicken breast - three pcs .;
cheese - 100 g;
50 g mayonnaise;
soy sauce - 100 ml;
spices for chicken, salt and pepper;
vegetable oil.
Cooking method
1. Rinse the breasts, dry and beat off lightly. Transfer the meat to a container where it will be pickled. Salt, season with spices and pepper. Pour in the soy sauce, mix everything by hand and marinate for at least an hour.
2. Rinse the prunes, fill them with warm water and soak for 20 minutes. Grate cheese with large chips. Drain the prune, lightly dry it and chop it into strips. Combine the prunes in a deep plate.
3. Put a spoonful of filling on the broken breast and fold it in half. Fasten the edges with a skewer or wrap with thread. Put the stuffed breasts in a greased form. Add mayonnaise to the remaining filling and mix. Put it on top of the breasts. Put the mold in the preheated oven for forty minutes.
Recipe 8. Stuffed breasts with canned apricots
Ingredients
canned apricots - 240 g;
four chicken breasts;
cheese - 150 g;
garlic - two cloves;
sour cream - 60 g;
spices and salt.
Cooking method
1. Wash the breasts under the tap and dry. In each, make a cut in the form of a pocket and put in them three halves of apricot.
2. Salt the brisket. Peel the garlic and squeeze through a garlic squeezer. Chop the cheese into small chips, add sour cream and garlic to it. Knead well. Fill the pockets with apricots with a spoon. Fix the edges with skewers.
3. Put the stuffed breasts on a buttered deco and send to the preheated oven for forty minutes. Bake at 180 degrees. Slice the breast in portions and serve with a side dish of rice or vegetables.
Recipe 9. Stuffed breast with porcini mushrooms "Surprise"
Ingredients
a kilogram of large chicken;
onion and carrot;
350 g of porcini mushrooms;
300 g of cheese;
150 ml cream;
50 ml of vegetable oil;
salt.
Cooking method
1. Rinse your breasts under the tap and dip in a cloth. Each cut so that the "pocket" turns out.
2. Peel the carrots and onion, rinse and cut into random pieces. Pour the vegetable mixture into a heated frying pan with oil and fry until the mushrooms acquire a light golden hue. Cool the filling.
3. Inside each cut, lay a mixture of mushrooms and vegetables. You can not spare the filling. Put the breasts cut up on a baking sheet and cover each pocket with a thin slice of cheese.
4. Pour the stuffed breasts with cream and place in the preheated oven for forty minutes.
Recipe 10. Stuffed breasts with dried apricots and prunes
Ingredients
100 g of prunes and dried apricots;
chicken breasts - four pieces;
150 cheese;
sour cream and mayonnaise - 50 g each;
a bunch of green onions;
seasoning for chicken and salt.
Cooking method
1. We rinse the breasts under the tap and dip them with a towel. We make cuts in the form of a "pocket". Salt the meat, season with spices and pepper and leave for an hour to soak it.
2. Cheese grated with small chips and spread in a deep bowl. Prunes and dried apricots are washed, filled with warm water and left for half an hour. Rinse green onions, shake off excess moisture and finely chopped. Spread in a bowl with cheese. Drain the water from the dried fruit, cut them into thin strips and send them after the onion. Add sour cream and mayonnaise and knead everything well.
3. We start the breasts with a mixture of cheese and dried fruits. The edges are fastened with a wooden skewer and laid out in a baking mold, covered with foil. We send to the preheated oven for 45 minutes.
Stuffed Breasts - Chef Tips and Tricks
- Before stuffing the breasts, it is better to marinate for a few hours, in which case the meat will be juicy and tender.
- As a filling you can use any products, as long as it is satisfying.
- It is better to stuff chilled or fresh breasts, such meat will not dry out, and the finished dish will be much tastier prepared from a frozen product.
- Stuffed breasts can be served as an independent dish, or as an addition to any side dish. If you serve as a cold appetizer, then the breasts need to be cut into thin slices, put on a dish and garnished with chopped herbs.
- The dish goes well with sauces based on sour cream or mayonnaise, with the addition of herbs and garlic, with this sauce you can pour the finished breast, or serve separately.
