Stuffed chicken breasts in the oven

A delicious dish doesn't have to be complicated. Chicken fillet is ideal not only for baking whole or in pieces, but also for stuffing. It is so versatile that vegetables, berries, fruits and dried fruits are suitable as a filling. We will cook this fillet with tomatoes and herbs.

Maria

Recipe author

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Composition / ingredients

servings:

Chicken fillet (3 large fillets
or 4 small ones)

700

Vegetable oil

Paprika

Ground black pepper

to taste

Salt

to taste

Filling:

Tomatoes (large
or 2 medium)

Dill (6 twigs)

Sauce:

Mayonnaise

Sour cream (25-30% fat content)

Ground black pepper (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 18 g

Fats 30 % 8 g

Carbohydrates 4 % 1 g

146 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Prepare all the necessary ingredients for the dish. If the chicken breasts are large, then 3 pieces will be enough, if small, then you can take 4.
Step 2:
Wash each chicken fillet, dry it and make longitudinal incisions, but not to the end. Open the meat like a book. Season the chicken with salt, pepper and sprinkle with ground paprika.
Step 3:
Prepare all the necessary ingredients for the sauce. Take the sour cream fatter so that the sauce is dense and does not spread.
Step 4:
In a bowl, combine mayonnaise, sour cream and ground black pepper. Mix everything well. If you want the sauce to be sharper, you can add 1-2 cloves of garlic to it, passed through the press.
Step 5:
Brush the opened breasts with sauce and leave the chicken to marinate for 15-20 minutes.
Step 6:
Prepare all the necessary ingredients for the filling. In addition to dill, you can use other herbs, for example, parsley or cilantro. Wash the greens, dry them. You can leave the greens in whole twigs or chop them finely with a knife.
Step 7:
Wash the tomatoes, dry them and cut them into semicircles. For this dish, it is better to take fleshy dense tomatoes with a small amount of juice. If a lot of juice is released from tomatoes when slicing, it needs to be drained, and also cut out the inner seed part of the vegetables.
Step 8:
Spread the dill sprigs over the entire surface of the chicken fillet. Spread 4-6 slices of tomatoes on top of one half of the chicken (depending on the size of the fillet and the tomatoes themselves).
Step 9:
Give the chicken fillet its original appearance again. To prevent the filling from falling out during baking, pin the edges of the fillet with toothpicks.
Step 10:
Put the chicken breasts in a greased baking dish. Brush the top with vegetable oil, too. Sprinkle with salt, ground pepper and paprika. Place the chicken form in a preheated 180 ° C oven for 40-45 minutes. The exact baking time depends on the characteristics of your oven.
Step 11:
Transfer the finished chicken breasts to a plate, cut into portions and serve to the table. Enjoy your meal!