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Chicken breast stuffed Cypress

Chicken breast stuffed Cypress


Finely chop all the ingredients, mix them well with the greens, then season them with a little salt (if the cheese is salty, don't add salt), pepper, lemon peel and crushed garlic.

The chicken breast is cut in half, in each half a pocket is made in which we put the filling. We press the breast well so that the mixture does not come out. brown, then turn it over and cover the chest with a piece of damp parchment paper as a lid and leave on the fire for 10 minutes, then turn the chest and leave for another 10 minutes until it penetrates, but the meat is still juicy.

Serve with any kind of garnish you like. I used baked potatoes.



Ingredients

Step 1

Chicken breast stuffed with sausages, served on a bed of fried polenta

1. Boil water with salt and butter and when it boils add the corn in the rain, stirring constantly. Boil the polenta for 15-20 minutes, add half of the grated cheese and mix well, then turn it over in a tray with a height of 3 cm. Let the polenta cool.

2. Cut the tomatoes in half and brown them a little in the pan with oil.

3. Halve each piece of chicken breast and in each portion obtained we make a pocket that we fill with sausages, then season with salt and paprika, grease with oil and put in the oven at a temperature of 180 & deg C for 40 minutes.

4. Cut the cooled polenta into a rectangle (about the shape of a chicken breast) and brown it on both sides in the pan.

5. Fry the sausages cut 3 cm.

6. When the chicken is ready, place the fried polenta on the plate, on top of the chicken, the baked tomato and all around the fried sausages. At the end, add the remaining grated cheese.


Wash the chicken breasts and cut them in half lengthwise. We make a pocket in the thickest part of the chicken breast, right in the middle of the chest (see video). Crush the goat cheese with a fruculita, cut the dried tomatoes into cubes and mix everything very well. Add the chopped parsley and mix well. Fill each chicken breast with the cheese filling and season each chicken breast with salt, pepper and spices on both sides. Brown each piece of chicken breast in a pan with heated oil so that the breast turns golden. Transfer the chicken to a heat-resistant pan, put a little water in the pan and a few slices of lamiae and bake the chicken in the preheated oven for 30 minutes on medium heat.

The source of this recipe is the culinary blog Jamila's Cuisine
Watch the video:

Serve the chicken breast stuffed with warm goat cheese with a delicious salad.


Chicken breast stuffed with broccoli

The best broccoli recipe, that's it! Chicken breast comes out tender, and the filling is a delicious combination. You prepare them in a short time and put them in the oven, during which time you can prepare a fresh salad, with which to serve the chicken breast stuffed with broccoli.


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Chicken breast stuffed with baked bacon

Today I invite you to a quick and tasty chicken breast! Usually the chest is quite bland but with a little help it can become a delicious dish.

  • 2 pieces chicken breast
  • 100g thinly sliced ​​bacon
  • 8 slices of cheese
  • 3-4 sprigs of green onion
  • 1 teaspoon butter
  • salt
  • pepper
  • garlic powder
  • basil

We slice the chicken breast and we get 4 healthy slices that we beat lightly, we season with salt and pepper and we fill them & # 8211 first we sprinkle finely chopped green onions on the whole surface, then we put the bacon slices & # 8211 I put 3 & # 8211 the 2 slices of cheese and run lengthwise. We grind them with toothpicks so that the cheese does not come out when baking, we season them with salt, pepper, garlic powder and basil and we fry them in hot butter on all sides for 2-3 minutes until they brown slightly and change their color. We put them in the pan with all the butter left in the pan and bake for another 15-20 minutes, no more because we want the chicken to remain juicy inside.

This is what a portion of baked chicken breast with bacon and cheese looks like, it is tender and very tasty & # 8211 I decorated it with pieces of crispy bacon pulled in a pan and green onions. It goes great with a mushroom sauce with sour cream or any type of salad.


a large, boneless chicken breast, a red onion, a carrot, a piece of celery, 2-3 cloves of garlic, 300 g Champignion mushrooms, a red bell pepper, salt pepper herbs of Provence, two tablespoons of Worcester sauce, 100 ml olive oil, a few sprigs of green parsley, 16 thin slices of kaizer, a few black peppercorns, 100 ml dry white wine, a few bamboo toothpicks, 500 g mixture of frozen vegetables, 6-8 slices of toast

1. Cut the breast into 4 thin pieces that are lightly stretched with a wooden hammer of slices then season each piece with salt, herbs of Provence and pepper with lemon and let cool until we prepare the filling.
2. Peeled red onions are cut into juliennes, the carrot and celery are passed through a small grater, the garlic is thinly sliced, the pepper is sliced, as well as the peeled mushrooms.
Cook over high heat, all vegetables, in a drop of olive oil, until well softened, then season with salt and pepper, a powder of herbs from Provence and two tablespoons of Worcester sauce. Turn off the heat and add the finely chopped green parsley.

3. On each stretched and seasoned piece of breast, place 4 slices of kaizer and two tablespoons of vegetable filling, then tighten the ends with a bag and hold with 2-3 toothpicks, so that the filling does not run.
The breast pieces thus filled are placed next to each other in a higher form (cake), sprinkled with a little olive oil, pour the wine, fill if necessary with a little water (juice from the tray to be close to the edge, but not to cover the chest) sprinkle a few black peppercorns, a few slices of garlic, grind another powder of herbs and bake for about 30-40 minutes, until the breast is browned on top Easy.

This stuffed breast is served with sauteed vegetables in a drop of olive oil and spicy and spicy bread croutons, which we prepare as follows.
& # 8211 cut the slices of toast into small cubes that are placed in a tray, sprinkle with a little olive oil, then season abundantly with lemon pepper, herbs and garlic powder, mix lightly with a fork and put in the oven until nicely browned.
Good appetite!

Try this video recipe too


2. Chicken breast stuffed by overlapping

Use two pieces of chicken breast, with a medium size and thickness. Put a cellophane on top of each one and beat them lightly with a flat utensil. The meat must be beaten enough to flatten a little, without becoming really thin. Place the filling over the first piece of meat, centering it so that it does not slip around the edges. Place the second piece of meat on top of the first, as if you were making a sandwich. The edges of the chicken breast should be stacked on top of each other. Then tie the meat with kitchen thread, in at least three parts, to make sure that the filling does not leak.

Fry the chicken in the pan for 5 minutes, then leave it in the oven for 20 minutes. At the end, remove the thread and cut the chicken breast. You will get the rounds filled.


Preparation

Preheat the oven to 180 ° C / stage 4. Spread the pistachios in a pan and bake for 3 minutes, until lightly browned. Transfer to a wooden tray, then finely chop.

Combine pistachios, parsley, sage, lemon peel, garlic and 2 teaspoons of olive oil in a bowl. Season with black pepper.

Cut the chicken breasts in half, horizontally, and flatten them to reach a uniform thickness of 1 cm. Put 2 tablespoons of herb mixture on a piece of meat and roll starting from the narrow end. If desired, place the roll on a piece of prosciutto. This is also wrapped. Tie the roll with kitchen twine and repeat the operations with the rest of the ingredients.

Heat the remaining oil in a large non-stick pan over medium heat. Fry the chicken rolls for 10 minutes, then leave to cool for 5 minutes. Remove the string and cut into slices for serving.


Chicken breast stuffed with cheese and spinach

Chicken breast is one of the most tender meats. You can include it in a lot of recipes and dishes and you can enjoy its taste no matter the occasion, from the simplest dishes to the more complex ones.

Today we suggest you try a recipe for chicken breast stuffed with cream cheese and spinach, a delicious and healthy dish that is baked. You can give a fresh note with a little lemon juice or a salad of vegetables and it is an excellent idea for lunch or dinner.

  • 4 pieces chicken breast (halves)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • salt
  • pepper
  • 1/2 teaspoon garlic powder
  • 150 g cream cheese
  • 50 g race parmesan
  • 2 teaspoons cream
  • 100 g spinach
  • 2 cloves of garlic

Preheat the oven to 180 degrees.

Prepare the chicken breast and make a cut in the middle so that it forms a pocket. Put the oil, garlic powder, salt, pepper and paprika in a bowl and mix well. Grease each chest piece with this mixture.

Mix the cream cheese, grated Parmesan cheese, sour cream, crushed garlic, finely chopped spinach, season with salt and pepper and mix well.

Fill each piece of chicken breast with this mixture. Put the stuffed chicken breast in a pan and bake for 30-40 minutes, depending on how thick the pieces of meat are.

After 15 minutes, turn the chicken breast over and on the other side, so that it browns evenly, being careful not to let the filling come out of it.

Serve plain or with your favorite garnish.

You have to see it too.