Chicken breasts stuffed with cheese in a frying pan recipe. Stuffed Chicken Breast - My favorite Recipes

The dishes from the chicken are hotly loved in almost every home. But sometimes traditional roasted chips are bored, and then you can prepare a completely new original dishes from chicken breast. Many do not buy this part of the chicken, as they consider the meat of breast dryly. But stuffed with a satisfying stuffing breast - a juicy and fragrant dish, which diversifies the usual diet and decorate the table.

Gentle stuffed chicken breasts with mushrooms

Chicken meat is perfectly combined with cheese and fried mushrooms. This exquisite dish will take a central place on the festive table.

To prepare a chicken breast, stuffed with mushrooms, you need:

Chicken fillet stuffed with cheese, greens and garlic

Greens and garlic - a great addition to the chicken. The dish will be elegant and very fragrant.

Ingredients:

chicken breast - two pieces;
cheese - three hundred grams;
parsley, dill, green onions - fifteen grams;
garlic - three teeth;
such for breading - fifty grams;
salt, pepper, hops-Sunnels, sesame.

Calorie at one hundred grams - 150 kilocalories.

Stuffed chicken breasts with cheese, greens and garlic are prepared in this way:

Chicken meat cleanse from skin and fat. In each fillet, we make a knife incision along and deep, so that pockets for filling are formed;
Preparing filling. Cheese rub on a grater, greens and garlic finely cut. Cheese will make a chicken chicken, and greens will not give cheese to pour;
In each pockets put the filling, you can bore the inlet with a toothpick, thread or special flagella;
We mix crackers, sesame and hops-sunnels, add some salt and pepper. You do not need to add a lot of salt, as it is already contained in seasoning. Khmeli Sunnels can be replaced by oregano, olive herbs or other favorite spices;
Calculate chicken pieces in a mixture of sugar and seasonings;
The resulting chicken breasts can be frying in a frying pan before the appearance of a beautiful crust or bake in the oven at a two hundred degree temperatures fifteen - twenty minutes.

Recipe for chicken rolls with cheese and bacon

Brynza and Bacon - a combination of products that came to us from Western cuisine.

Ingredients:

chicken breast - one kilogram;
brynza - Two hundred grams;
creamy oil - one hundred grams;
bacon - three slice;
green onions;
salt pepper.

Cooking time is 40 minutes.

Calorie at one hundred grams - 437 kilocalories.

Recipe stuffed chicken breast with cheese and bacon step by step:

Wash chicken fillet, dry, clean from fat, leather, tendons. Circling each fillet along to formed pockets. All the outcropped pieces of breast salt, pepper and leave for one hour;
We prepare the stuffing. Bacon cut straw and fry. Brynez lay out in a separate container, add butter and finely chopped onions. We are waiting for the bacon cool, and also add to filling;
In each pocket of chicken fillet, add a stuffing, temper the cut into the toothpick. You can sew an ordinary needle with thread;
You can prepare such meat both in a pan, frying on both sides for five minutes, and in the oven, baking twenty minutes at two hundred degrees.

Chicken meat stuffed with cheese in the oven

Ingredients:

chicken breast - one kilogram;
solid cheese - two hundred grams;
egg - two pieces;
flour, crackers;
salt pepper.

Cooking time is 30 minutes.

Calorie - 166 kilocalories.

Fillet rinse, dry, and in the middle of each piece to make a cut along in the form of a pocket;
Cut cheese on thin plates;
In each pocket insert the cheese plate, the place of the cut to grind to the toothpicks;
Mustle flour with salt. In a separate bowl, beat eggs with pepper. Pour breadcrumbs on the plate;
Every piece of meat is cut into flour, then in the egg mixture, and after in breadcrumbs;
Now stuffed chicken breast cheese need a couple of minutes to fry on each side. Stay on the tray and bake fifteen minutes at two hundred degrees.

Interesting options for filling

A lot of different combinations of products can be used as a chicken breast filling.

cheese and pineapple. To prepare the filling, you need to finely cut pineapple, start it with breast, and sprinkle with grated cheese from above;
prunes and cheese. Prunes soak in warm water for twenty minutes, then smallly chop and mix with grated cheese;
cheese and canned apricot. In the pockets on the breast, put three halves of apricot, then add a mixture of sour cream, garlic and grated cheese;
cheese, tomatoes and peppers. Chop fine and mix tomatoes, bell pepper, greens and grated cheese and a bit breadd sugar;
spinach, cottage cheese and greens. Spinach pour hot water and leave for a few minutes when it will dry, finely chop it. Cottage cheese with a fork together with egg and grated cheese, add chopped greens and spinach;
cheese and olives. Mix grated cheese, sliced \u200b\u200bolives, greens, lemon zest and a bit of rosemary;
dried fruits in wine. Sliced \u200b\u200bdried and raisins pour a half cup of red wine. Onions fry, shifting dried fruits to it and bring to a boil. Add finely chopped nuts, and we wait until the filling will cool;
rice with mushrooms. Rice boil, fry mushrooms. Stir the ingredients, salt and add a couple of mayonnaise spoons;
vegetables. Fry a zucchini, champignons, garlic and tomato on a frying pan.

To prepare delicious stuffed chicken breasts, it is best to use fresh or chilled meat. The dish will be tender than frozen breasts;
For the filling you need to use satisfying products, because the breast itself is dried in itself than other chicken meat. Rich filling will successfully complement breasts;
Before stuffing, chicken meat is better to pickle for a couple of hours, then the dish will succeed more juicy;
Stuffed breasts are suitable for any sidebar, they can also be supplied in a cold form as a snack. Before feeding, they need to cut into slices;
Breast can be pouring from above various sauces on mayonnaise or sour cream, with greens and garlic;
A very tasty stuffed breast with any stuffing is obtained if you put it out in the sour cream in the oven.

Bon Appetit!

Dry dietary meat can be turned into a taste poem, filled with all sorts of juicy, fragrant and even exotic fillings. For example, a chicken breast, stuffed with fruit or cottage cheese, will delight the most demanding gourmets. The polished fillet is baked, roasted and extinguished, getting a new amazing taste every time.

A universal dish that can be cooked to a dinner on an ambulance hand, on a picnic on a grill frying pan or suck on a festive table as a nail of the program. The main advantages of the recipe: nasty filling and instant cooking on the hob or open fire.

The amount of products is determined by the number of consumers:

prepared pieces of chicken fillet;
any cheese, solid or creamy;
mushrooms, fresh, salty or dried;
marinade to taste (vinegar with mustard, soy sauce, wine, lemon juice and so on);
salt;
egg;
oil and breadcrumbs for roasting.

To put the stuffing into a piece of fillet, in it they make a small pocket tip of a sharp knife. Small pieces of breast can be cut almost in half, and then grind up toothpicks or thread.

Product preparation:

fillet - to repel, wrapped in the food film;
dried mushrooms - soak, from salty - merge brine, finely cut into;
onions and solid cheese too crushed.

Cooking will take no more than half an hour:

Chicken marina in the refrigerator is 15-20 minutes;
Mushrooms and onions are roasted until readiness;
Hot filling is mixed with cheese so that he melted slightly and tied it;
After that, mushrooms must cool a little so that the meat is inside the inside;
The billet is filled with stuffing and bonded around the edges.

So that fried meat is juicy, it is important to comply with the three rules.

First, fillets beat off. Without fanaticism, so that the juice does not come out. In meat should not appear enlightenment, it is enough to get pieces of 1 cm thick.
After that, the workpiece is marinated under the lid or in a tightly tied package.
Salt and add seasonings before readiness.

Meat envelopes will not break and do not open if they fry them in breading.

Be whipped egg, you can add some milk into it.
Stuffed pieces of fillet makeup first in this mixture, and then in cruck.
The chicken is laid out on the hot frying pan and fries on the vegetable oil for five minutes on each side. The crust is smooth golden, if the fire is average.

Stuffed chicken breast baked in the oven

The cooking method completely changes the taste. You can bake a chicken with the same stuffing as in the previous recipe, and get a completely different dish.

In the ingredients, the only replacement - instead of the bow used garlic:

chicken breast;
fresh mushrooms;
several cloves of garlic;
any cheese is best - Mozarella;
greens;
a pair of lemon juice spoons;
salt and pepper.

The cooking time is slightly larger than in a frying pan. Readiness is determined by the color of the upper crust.

Mushrooms cut slices and roasted.
Starting cool, squeeze garlic into it and finely chopped greens add.
From the chopped fillet make pockets.
They are solid, pepper, rubbed seasoning and spray with lemon juice.
Filled billets fasten along the edge of toothpicks.
In order for the upper crust to be beautiful, the fillet from above can be lubricating sour cream, oil or mayonnaise, sprinkle with paprika or sesame.
The dish is baked in the oven for 15-20 minutes at a temperature of 2000.

The chicken breast stuffed with mushrooms can be served on the table as cold and hot.

With spinach and cheese in a slow cooker

Those who have already appreciated the taste and benefit of spinach, the recipe for a chicken breast, stuffed with this kind of vegetable greenery. In order to maximize its properties, a multicooker is used for cooking.

Requires the simplest products:

chicken fillet;
spinach, fresh or frozen;
smelted melted, for gourmet - Ricotta cheese;
several cloves of garlic;
salt and pepper.

Neither a drop of oil! It doubles calorie dishes. In its own juice, the chicken is soft and gentle. If you pour the fillet pair of wine spoons or sprinkle with lemon juice, the dish will be much more comfortable.

Spinach extinguished for 3-5 minutes. Frozen will give a lot of fluid, it needs to be merged.
Together with cheese and garlic, the spinach is crushed in a blender to a state of thick porridge.
Chicken pockets fill with this mixture. If the cuts do correctly, the filling does not follow during cooking.
Portion pieces are solid and pepper.
Chicken pieces are placed in a slow cooker and add some water, not more than 50-100 ml.
"Fastening" mode is set for 40 minutes.

The dish will turn out to be tastier if you wear a chicken with a vegetable garnish, for example, with Brussels cabbage.

As an experiment, it is worth replacing cheese with low-fat cottage cheese and whipped egg. Delicate creamy taste dishes will decorate spicy acid.

If a pair of extra calories does not spoil the appetite, chicken breasts in a slow cooker can bake until a golden crust. For this, portion tipped spinach pieces are placed in a lubricated oil bowl. The "Baking" mode is set. The chicken is roasted for 15 minutes on each side.

Chicken breasts stuffed with vegetables

This option with a lush stuffing can be safely filed to the holiday table, although the ingredients are the most ordinary:

chicken fillet;
carrot;
bulgarian pepper;
celery root;
dill and parsley;
garlic;
sour cream;
mustard;
salt and pepper;
paprika;
oil for roasting.

Stuffing is preparing in advance, it must cool well.

Vegetables are cut by tiny pieces, carrots are better to lose on a large grater. A well-chopped stuffing is easier to fill pockets from fillets.
Everything is roasted in oil on a high heat so that the vegetables are not welded. Rather, it turns out roasting in deep fryer.
Greens and garlic is added to cold vegetables.
File will have to cut almost in half to get more space for the filling.
Meat repel, salt, pepper and deploy, as a book.
On one "page" put filling, the other to cover and grind up toothpicks.
Bake in the oven for 15-20 minutes at a temperature of 1900С.
To pour sauce from sour cream, mustard and paprika and hold another 10 minutes.

If you do a lot of sauce, add broth and cover with a lid, stuffed breasts will be extinguished. It turns out a completely different dish, no less juicy and appetizing.

Fillet stuffed with vegetables, serve hot to emphasize the fragrance of the filling.

Chicken breasts can be pronounced by any products that are combined to taste. Here are some options for a variety of stuffs.

Chicken fillet with cheese, greens and garlic

Such a filling is better to crumple in a blender:

cheese, preferably solid;
greens of dill and parsley;
several cloves of garlic;
paprika, basil or other seasonings to taste;
salt and pepper.

The resulting cream mass can be filled even small pieces of fillet. Meat envelopes with stuffing are roasted in breadcrumbs or baked. The cooking time is small. It is enough 15-20 minutes so that the meat prepared, and the cheese with the greens did not have time to fall out.

Chicken breast stuffed with tomatoes and cheese

Vegetables can be used both fresh and canned. From the salty you need to completely drain the liquid, the meat is no longer soldered.

For filling:

tomatoes;
sweet pepper;
parsley;
solid cheese;
parsley greens;
on the pinch of breadcrumbs for each portion piece;
salt and pepper;
oil for roasting.

The filling is not exposed to heat treatment, so the cooking time should be at least 40-50 minutes.

Tomatoes, pepper and greens wash and cut.
Grate cheese, add to vegetables.
Pour into the filling of crackers. They will not allow vegetable juice to flow in the cooking process.
Fill filling and salted pockets from chicken fillet.
Tightly crossed the edges so that juicy vegetables did not "run away" on the baking sheet.
Bake at a temperature of 1900C until the meat and filling.

It can be served at will be cold, like a snack, or hot with a side dish, as the main dish.

Stuffed Breasts - Basic Preparation Principles

Stuffed breasts in two ways.

The first method: breasts are washed, make a longitudinal section so that it turns out to be pockets, where and put the stuffing. Then the incision is chained with toothpick, or wrapped with threads. Then the breasts are roasted in a frying pan or baked in the oven.

The second way: breasts are wash, dry with a napkin, cut along not to the end, and disclosed in the form of a book, then the meat is blocked slightly, lay out the filling and wrap. Wrapped with thread and prepare the same 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 fantasies. In any case, stuffed breasts are obtained delicious and juicy.

Breasts are served by cutting slices and posing on the dish. You can make sauce and pour them ready meat. The dish is suitable for both the holiday and as a supplement to the dinner room.

Recipe 1. Stuffed breasts with bacon and cheese

Ingredients

Chicken breast;

150 g of cheese;

125 g of butter;

Green bow bunch;

Small salt;

Three large bacon slices;

Easy and black ground pepper.

Cooking method

1. Break chicken rinse, dry the napkin and make a longitudinal section so that it turns out like a pocket. Salt meat, pepper and leave for an hour.

2. Bacon Cut into thin slices and fry it in a pan. In a separate plate, laying the cheese and butter creamy. All thoroughly knead the fork. Green onions rinse and finely rub. We lay it out in a bottle with cheese. This is also laying out fried bacon.

3. Clean the breast from excess salt. In the pockets put the fragrant filling, we temper the incision to the toothpick and lay on the oiled deco on the oil. Bake in the oven forty minutes. The finished stuffed breast is cut into portion pieces and served on the table with a garnish.

Recipe 2. Stuffed Breasts with Omelet

Ingredients

Chicken breasts - 2 pcs;

Five eggs;

Cheese - 150 g;

Half carrots;

Canned green peas - half a breaker;

Pepper, curry and salt;

Bunch of dill and parsley;

Sour cream or mayonnaise.

Cooking method

1 Carrot Clean, rinse and finely soda. Cheese grind the same as carrots. Greens rinse, slightly dry and chop finely with a knife. In a bowl, break four eggs, add a grated carrot, grams of a hundred cheese and get everything to a whisk to homogeneity. In a small diameter frying pan, faint four thin omets.

2. Chicken breasts rinse, remove the skin and fat. Cut the breast along half. Small fillet separated. Most patients so that the meat can be deployed in the form of a book. Each piece spray, and season with pepper and curry.

3. Small fillets cut into small pieces, lay out in a deep plate, break the egg, pour out green peas and spit. All mix well.

4. Prepared breasts Expand, cover the film and take a slightly. At every piece of the sternum, lay out the omelet and two spoons of meat with peas. Turn the breast with the roll and turn the thread. Stuffed breasts to put in a baking shape, burn with mayonnaise or sour cream. Bake at 180 degrees half an hour. Shortly before the end of the preparation, sprinkle cheese breasts.

Recipe 3. Stuffed Cheese Breasts

Ingredients

Three chicken breasts;

Parmesan cheese - 50 g;

Three slices of garlic;

Bunch of dill;

20 ml of vegetable oil;

By pinch pepper and salt.

Cooking method

1. Under the jet of water, rinse the breast and dry. Separate small fillets from the main piece. Breaks put on the board, cover the meat with a film and slightly discard the hammer.

2. Parmesan finely soda and lay out in a deep plate. Greens rinse, shake and finely chop. Clean garlic from the peel and grind with the help of a garberody. Greens and garlic lay out to cheese. Stir the stuffing to uniformity.

3. On each piece of the sternum, lay out the stuffing on the tablespoon and wrap. Crerate with steps or toothpicks. Baking shape with foil. Put the stuffed breasts into it, salt and pepper. Each piece lubricate vegetable oil. Send to 180 degrees of the oven for forty minutes. Serve ready-made breasts with a garnish.

Recipe 4. Stuffed breasts with mushrooms and cheese

Ingredients

Chicken breasts - three pieces;

Polkylogram of mushrooms of champignons;

250 g cheese;

50 g of sour cream and mayonnaise;

Pepper, kitchen salt and olive herbs.

Cooking method

1. We rinse the breast, we dry and beat a little one with a hammer. Make a sharp knife cuts in such a way that the breast can be opened in the form of a book. Sour cream mixed with mayonnaise, add a prepared breast to this mixture, mix, and send to the refrigerator for forty minutes to marinate.

2. Champignons are drunk, we learn on the colander and leave the glass all the liquid. Cheese rubbed a large chips. Mushrooms are cooling and mixed with cheese. Here we add a tablespoon of mayonnaise and mix.

3. Chicken breasts get out of the marinade. We lay out onto the board, turn and stuffing the cheese-mushroom filling. We fold, fix the edges with a skeletal or toothpicks.

4. Lay out breasts on a baking sheet, sprinkle with oscilting herbs from above and pour a small amount of mushroom broth. We put in the oven, heated to 180 degrees for half an hour. Several times pour out allocated juice.

Recipe 5. Stuffed breast cheese and pineapples

Ingredients

Pineapples canned - bank;

Cheese - 100 g;

Chicken breast;

Pepper chili ground and salt.

Cooking method

1. Rinse under the crane breast. Support salt, make deep pockets with a knife on both sides. Slip the breast with ground chili pepper.

2. Pineapples cut into small pieces. Cheese chopped with a large chips.

3. In the pockets tightly lay sliced \u200b\u200bpineapples. Sprinkle cheese pineapple with pineapples. The rest of the cheese is used a little later.

4. The bottom of the form is to be applied to the foil, and lay a chicken breast on it. Put in a decorating up to two hundred degrees a brass cabinet for forty five minutes. For 10 min. Until readiness to spill the meat of the remaining cheese and bake to the ruddy crust.

Recipe 6. Stuffed breasts with arugula and feta cheese

Ingredients

Four chicken breasts;

A small jar of dried tomatoes;

Packing arugula;

200 g cheese feta;

Vegetable oil;

Pepper and salt to taste.

Cooking method

1. Arugula Put the knife, dried with small pieces of tomatoes. Put everything into a deep plate. Here, deselect Fetu and squeeze the juice of one lemon. Stir well well.

2. Rinse the breast, swing the napkin, in each make an incision to get pockets. Spare breasts and pepper. Fill them with stuffing and jump the edges of the cut with a skeletal or toothpick.

3. Stuffed breasts put in the pan with preheated oil and fry ten minutes. In the meantime, cut the circle from the bakery paper to the diameter of the frying pan. Meat turn over, cover with paper and continue to fry as much as much. Remove the paper, turn over again and turn the paper again. Fry until readiness. Before serving, cut the portion pieces.

Recipe 7. Stuffed breasts with cheese and prunes

Ingredients

Prunes - 150 g;

Chicken breast - three pieces;

Cheese - 100 g;

Soy sauce - 100 ml;

Spices for chicken, salt and pepper;

Vegetable oil.

Cooking method

1. Rinse breasts, dry and slightly discard. Place the meat into the container where it will pickle. Sung wash, season with spices and pepper. Pour the soy sauce, all mix your hands and marinate at least an hour.

2. Prunes rinse, pour it with warm water and soak 20 minutes. Cheese soda in large chips. Drain the water from the prunes, slightly dry it and lie straw. Connect in deep plate cheese with prunes.

3. Place a spoonful of the filling and fold it onto the swollen breast. The edges secure the spiner or wrap the thread. Stuffed breasts lay out in a lubricated oil form. Along the remaining stuffing, add mayonnaise and mix. Put it on top of breasts. Put the shape into a preheated oven for forty minutes.

Recipe 8. Stuffed breasts with canned apricots

Ingredients

Canned apricots - 240 g;

Chicken breasts - four pieces;

Cheese - 150 g;

Garlic - two teeth;

Sour cream - 60 g;

Spices and salt.

Cooking method

1. Wash breasts under the crane and dry. Each make an incision in the form of a pocket and put three halves of apricot in them.

2. Save the breast. Clean the garlic from the peel and squeeze through the garlic cat. Cheese grind on a fine chips, add sour cream and garlic to it. Mix well well. Spoon fill your pockets with apricots. Edges Fix with sparecrows.

3. Stuffed breasts put on a lubricated oil deco and send to the heated oven for forty minutes. Bake at a temperature of 180 degrees. Breasts Cut the portion and serve with a side dish from rice or vegetables.

Recipe 9. Stuffed Breasts with White Surprise Mushrooms

Ingredients

Kilogram of large chicken fillet;

Bulb and carrot;

350 g of white mushrooms;

300 g of cheese;

150 ml of cream;

50 ml of vegetable oil;

Cooking method

1. Breasts rinse under the crane and swing the napkin. Every cut every way to get "pocket".

2. Carrot and bulb clean from the peel, rinse and cut with arbitrary pieces. Pour vegetable mixture into a preheated frying pan with butter and clamp until the mushrooms get a light golden shade. Cool the stuffing.

3. Inside each section, put a mixture of mushrooms and vegetables. Could not regret stuffing. Lay out breasts up on a baking sheet and cover every pocket of a thin sliced \u200b\u200bcheese.

4. Stuffed breasts Pour cream and put in a preheated oven for forty minutes.

Recipe 10. Stuffed breasts with dried and prunes

Ingredients

100 g of prunes and kuragi;

Chicken breasts - four pieces;

Sour cream and mayonnaise - 50 g;

Green bow bunch;

Seasonings for chicken and salt.

Cooking method

1. We rinse under the crane of breast and dry them with a towel. We make cuts in the form of "pocket". Solim meat, season with spices and pepper and leave for an hour so that it is soaked.

2. Cheese rubbed a shallow chips and lay out in a deep bowl. We wash the prunes and dried, pour warm water and leave for half an hour. Green onions rinse, shake the extra moisture and finely crumbling. Lay out in a bowl with cheese. We merge the water from dried fruits, cut them with thin straw and send after the bow. Add sour cream and mayonnaise and wash everything well.

3. Start breasts with a mixture of cheese and dried fruits. The edges fasten with a wooden skewer and laid out in a form for baking, shining foil. We send in a preheated oven for 45 minutes.

Stuffed breasts - tips and tricks from chef

Before stuffing the breast it is better to pickle for several hours, in which case the meat will be juicy and gentle.
As a filling you can use any products, the main thing is that it is satisfied.
Stuffing better cooled or fresh breasts, this meat will not dry, and the finished dish will be much more tastier prepared from the frozen product.
Stuffed breasts can be served as an independent dish, or as an addition to any sidebar. If you are supplied as a cold snack, then breasts need to cut into thin slices, lay out on the dish and decorate with chopped greens.
The dish is perfectly combined with sauces on the basis of sour cream or mayonnaise, with the addition of greenery and garlic, such a sauce can be pouring the finished breast, or serve separately.

A gentle chicken breast, stuffed with cheese - a great dish for the whole family, which will allow you to diversify your menu. Prepare this dish is easy and not long, you only need a droplet of skill. And experience, as you know, comes only with practice. So let's prepare a chicken breast with cheese - rolls are obtained juicy and gentle.

Take products on the list.

Separate fillet from the breast, we will not need a small fillet. Large fillets, add spices to your liking (I have 4 peppers and coriander) and with a hammer.

Prepare filling. To do this, we simply reach the cheese, the dill, we mix. Add a raw egg and mix. So everything is simple!

Now the most difficult stage is to complete the filling in fillet. At this stage, turn on the oven by 180 ° C.

I think that you will get the rolls with you, it turns out as easily as I have))) I recommend turning them on the bakery paper.

While you turn the rolls, melt the butter. Dry the breast with cheese from all sides to the oil, and then renger as in breadcrumbs.

We will send routhes into the heated oven on the same paper. We will prepare a chicken with a cheese of 15-20 minutes (see your oven). Here is a chicken breast, stuffed with cheese. Give her a few minutes to cool and cut into small plastics. I assure you - you and your loved ones will like the comprehensiveness of the breast and the tenderness of the cheese filling.

Step 1: We prepare the breast.

Discharge the chicken breast, simply leaving it for a while at room temperature. Then rinse the meat with cool water and wash with disposable paper towels to remove excess moisture.
Position the chicken breast on the cutting board and gently using a sharp knife, make a longitudinal incision. You must have a kind of pocket in the breast, as shown in the photo.

Step 2: Prepare cheese.

Slide a piece of cheese into two large, plump lumps. In size, one such a lump must be very well placed in pockets on chicken breast.

Step 3: Prepare garlic.

Covers of garlic Clean the husk. Grind this ingredient with the help of a special press, grater or just very finely disturb it with a knife.
Mix with mayonnaise from garlic, turning the mixture into a homogeneous fragrant mass.

Step 4: Strip the chicken breast.

Chicken breast thoroughly wake with salt and black ground pepper from all sides. And inside the pocket, you also smear everything with a mixture of garlic and mayonnaise, after putting there a piece of cheese. For reliability, fasten the incision in chicken breasts toothpicks to get seam.

Step 5: Cooking chicken breasts stuffed with cheese.

Chicken egg break into the pile and stabrack, and embank the breadcrumbs in a flat dish. Dry every breast alternately first in the egg mixture, and then in breading so that it is evenly sealed pieces of meat from all sides.
Heat the pan on high heat, and in it vegetable oil. Fry stuffed chicken breasts from all sides to a golden crust, literally 5-6 minutes from each sides.

Meanwhile, heals the oven to 180 degrees Celsius. Covered with ruddy crust chicken breasts shock in a heat-resistant shape and send it to the oven until full readiness, that is, approximately 10 minutes. After that, the appetizing chicken, stupid by cheese, is fully ready for the table.

Step 6: Let's supply chicken breasts, stuffed with cheese.

Chicken breasts stuffed with cheese, serve immediately until they have cooled. Complete their tomato sauce or mayonnaise, or super sauce, which is a mixture of ketchup and mayonnaise. In any case, I think you know what to do with these delicious chicken breasts.
Bon Appetit!

At will, along with cheese, you can invest in chicken breast a thin slice of ham or bacon.

In addition to black peppers, garlic and salt, use your favorite seasoning for chicken.

Chicken breasts can be stuffed with virtually anything, experiment and choose what you like most.

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