Chicken breast with cheese filling

Category: Culinary recipes
Chicken breast with cheese filling

Ingredients

Chicken breast (fillet) 4 things.
(750-800 g)
Cottage cheese 150 g
Dill 3-4 branches
Parsley
(I don't eat it, so I excluded it)
3-4 branches
Large clove of garlic
Salt, black pepper,
dry garlic
taste
Egg and bread crumbs

Cooking method

  • With a sharp knife we ​​make an incision in each breast so that a pocket is obtained.
  • Mix salt, pepper and dry garlic.
  • We rub the chicken outside and inside with this mixture.
  • Mix curd cheese, chopped dill, parsley and chopped garlic clove in a separate bowl.
  • We start our pockets.
  • Chicken breast with cheese filling
  • Dip the breasts in a beaten egg, bread in breadcrumbs and fry in vegetable oil for 4 minutes on each side until golden brown. We close the lid and let them rest for a couple of minutes.
  • For a side dish, you can make a light salad from a mixture of lettuce leaves and cherry tomatoes. Refuel to taste.
  • Chicken breast with cheese filling

Note

Idea from the "The Dinner Party"

A very tender and juicy chicken turns out!

Bon Appetit!

artisan
Very tempting! I want to clarify. Curd cheese, is it curd?
Sonadora
artisan , I had a jar of Almette (creamy), and I attached it.
artisan
Sonadora, Thank you! I’ll hardly find Almetta in our wilderness, but I’ll try the cottage cheese. I really wanted to
Sonadora
artisan, it should also be tasty with cottage cheese, only then take the fatty one.

Here, I found it on the net:

Cottage cheese
Milk 1 l, cottage cheese (any) 1 kg, butter 125 g, soda 1 tsp, salt 1 tsp.
Mix milk and cottage cheese until smooth. Put on fire. As soon as the mixture boils, reduce the heat and simmer with a quiet boil for seven minutes. Then drain the liquid through a sieve (there should be very little serum). Add butter, baking soda, salt. Mix everything thoroughly and put in a water bath for 10 minutes. Transfer the resulting mass to a mold and refrigerate for several hours.

Maybe it will come in handy?
artisan
This is a very good recipe. But the end result is a kind of dense melted cheese that can be cut with a knife. We also have on the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13774.0 I love him very much. But I realized that the brisket needs a more curd consistency
Sonadora
The composition of the Almette can is indicated: cottage cheese, milk whey, whey protein, citric acid (most likely as a preservative), drinking water. We couldn't write the exact recipe!

Maybe some of the girls will tell you how to make such a cheese at home, since mascapone is made from cream at home?

By the way, as an option - whip cottage cheese and heavy cream, will not work?
artisan
Chicken breast with cheese filling Chicken breast with cheese filling

So so! The people approved, even though I changed everything!

But, very tasty!

I beat off the breast, through a bag, greased the layer with homemade fat cottage cheese mixed with dill and chicken seasoning, rolled it into a roll, breaded it. On the table, cut one breast into three parts.

Juicy! Unusual! And delicious!

THANK YOU!!!
Sonadora
artisan, and what thanks to me?
You have your own recipe, worthy of a separate topic!
Rolls - feast for the eyes!
Summer resident
Bookmarked both options
artisan
Summer resident oh how embarrassing

But at first there were your Kiev cutlets .... and I did not report. I will correct!
Sonadora , so for the idea! Because I would never dodula combine cottage cheese and chicken !!!! But I didn't make the pockets, because I thought that it would be inconvenient to serve the guests - one breast - large, half, too .. and so it turned out not big pieces
Sonadora
Prepared today for the arrival of unexpected guests.
Dill was not at home, I took instead 50 grams of thawed and chopped spinach (I squeezed out the water as much as possible).
Those who do not eat chicken breasts and those who do not eat spinach were pleased.
So another tasty option turned out!

PS I can't provide a photo to the studio, because at first it was not before, but after that it was too late, they ate everything.
Lana_56
Quote: Master

twisted into a roll, breaded.
... and fried? or baked in the oven? I just fried nizya, I somehow just baked the pockets with cheese according to the original recipe in the oven. interesting to try with fat cottage cheese
Sonadora
Lana_56 as you asked in time!

Today, as ordered, I decided to bake breasts with cheese.
I just cooked them like meat muffins.

Chicken breast with cheese filling
Chopped chicken breasts (today I had 500g), added 1 egg, salt, pepper, dry garlic, 3 tbsp. l. semolina soaked in 4 tbsp. l. milk.

In the filling - cottage cheese 150 gr, defrosted chopped spinach and 50 grams of hard cheese (finely grated).

Smeared the top with sour cream + a clove of garlic + herbs

Baked at 200 degrees for 25 minutes

Delicious!

artisan
Quote: Lana_56

... and fried? or baked in the oven?

fried in a skillet, in a large amount of sunflower seeds, on sooo low heat. But I think if the rolls are wrapped in foil and baked, it will turn out to be no less tasty!
Lana_56
Quote: Master

get no less tasty!
No doubt!
however, I remembered how I did it: I smeared the breasts inside with mustard, stuffed with cheese + herbs, chopped off with toothpicks, rolled them in an egg and bread crumbs, and baked. but you can also fry
Lana_56
Quote: Sonadora

I just cooked them like meat muffins.
Chopped chicken breasts
and crushed how? into minced meat or chopped finely, like into Jewish meat?
PapAnin
Quote: Master

I beat off the breast, through the bag, ...
Why through a bag?

Quote: Sonadora

Chopped chicken breasts
I subscribe to the issue of grinding.

Quote: Sonadora

cooked them like meat muffins.
Can you get more details? What is it like?
artisan
Quote: PapAnin

Why through a bag?

I put the file in a bag, much larger than a piece of meat, and only then I beat it off. Thanks to this, the meat does not stick to the board, and beats off until transparent. Once I tried it, it was very convenient. Now I do it all.
PapAnin
Quote: Master
That's it! Live and learn. Thank you.
Sonadora
Quote: PapAnin

Why through a bag?
Small pieces of meat, juice (when beating beef, for example) do not scatter all over the table. And if you beat on a wooden board, then the meat juice is not absorbed into the wood.

Quote: PapAnin

I subscribe to the issue of grinding.
Chopped in a combine, the attachment-knives, so that the minced meat is homogeneous and smooth.

Quote: PapAnin

Can you get more details? What is it like?
This is when cutlets are not fried in oil, in a pan, but baked in the oven, in muffin baking tins. I do not lubricate silicone molds with anything. I just put some minced meat, stuffing and stuffing again. I put it in an oven preheated to 200-210 degrees and bake until tender.

I have a form like this:
Chicken breast with cheese filling

The molds are small, so 25 minutes is enough.

I got this idea from Stеrn Here

PapAnin
Sonadora, thank you very much for a detailed answer
I will definitely have to try.
Sonadora
PapAnin , not at all!

By the way, if there is no mold for muffins, then you can simply make small cutlets, hide the filling inside, put it on a slightly greased baking sheet or frying pan and bake in preheated to 200-210 degrees. oven.

Thank you Stеrnear for science here !
Anka_DL
Quote: Sonadora

Today, as ordered, I decided to bake breasts with cheese.
I just cooked them like meat muffins.
And I, and I, and I'm right there
Delicious!!! We really enjoyed Chicken breast with cheese filling
Chicken breast with cheese filling
lillay
They don’t eat breast in my family ...
And if you stuff chicken thighs with cheese filling? I think it should be good too ...
Sonadora, thanks for the idea!

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