Stuffed chicken breast
Description
The dish is prepared without unnecessary complications. For the stuffing of the stuffed chicken breast, you can use any vegetables according to your taste. Dairy cream can easily be replaced with coconut cream or any other type you prefer. If you like a golden crust on top, sprinkle with grated cheese or spread mayonnaise on top 20 minutes before cooking. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making stuffed chicken breast pockets. Wash and dry the vegetables.
- 2
Step 2
Slice the leek into thin strips. Pour vegetable oil into a frying pan and heat, then add the sliced leek.
- 3
Step 3
Remove the stem and seeds from the pepper, slice it thinly into strips, and add it to the pan with the onion.
- 4
Step 4
Sauté the vegetables over medium heat for 3 minutes, stirring.
- 5
Step 5
Pour the cream into the skillet with the sautéed vegetables.
- 6
Step 6
Season with salt and pepper, add nutmeg, and mix well.
- 7
Step 7
Simmer over low heat for 5-7 minutes, until thickened. Remove from heat, add grated garlic and mix well. Preheat the oven to 180 degrees.
- 8
Step 8
Rinse the chicken breast and pat dry with a paper towel. Turn the small fillet to the side and slightly open it up. Make a cut in the center of the large fillet, cutting halfway through. Make additional small cuts to each side. This creates a pocket.
- 9
Step 9
Grease a mold to fit the size of the pocket with vegetable oil and place the chicken fillet in it.
- 10
Step 10
Fill the "pocket" with a creamy vegetable filling.
- 11
Step 11
Cover the filling with the small fillet on top.
- 12
Step 12
Place in a hot oven and bake for 30 minutes.
- 13
Step 13
Remove the fillet with the stuffed breast from the oven, pour over the remaining cream, and return to the oven to bake for another 10 minutes. Take it out of the oven, let it rest for 5 minutes, and serve.
- 14
Step 14
Can be served.