Delicate juicy chicken breast stuffed with mushrooms and cheese, and then lightly fried and stewed in cream.
Ingredients
- chicken breasts: 3 piece
- champignons: 300 g
- onion: 150 g
- cheese: 50 g
- cream: 300 ml (15% fat)
- oil: 2 Tbsp
- salt: 1 tsp
- black pepper: 1 pinch
Metric Conversion
Stages of cooking
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Peel and chop the onion.
Heat oil in a pan and put onion, fry until it becomes light golden.
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Cut mushrooms into slices and add to the pan.
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Stir, fry until all liquid evaporates and the mushrooms are lightly browned. At the end add salt and pepper.
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Remove the mushrooms from the pan, add grated cheese to the half of the mushrooms, mix (this will be stuffing).
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Cut a small fillet from each breast, which is located on the bottom side.
Then, with the help of a small knife, make one lengthwise cut on the breast, but without cutting through to the end.
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Next, make two deep lateral cuts going deep into the sides, and open the breast, it looks like a large pocket.
Salt inside.
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Put inside part of the filling.
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Close with the small part of the fillet
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Add some vegetable oil to the pan, heat well.
Put the breasts, stuffed part down, fry for about 5-7 minutes until it becomes light golden.
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Turn over and fry for another 5-7 minutes.
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Add mushrooms, cream and stew on a small fire for about 15-20 minutes. Finally the dish is done!
