Quick stuffed chicken recipe




Image: Kitchen guide

Image: Kitchen guide

How about giving the kitchen a makeover and preparing chicken in a different way? Now you can, with these delicious chicken recipes that are easy to make and very appealing. Plus, they were all ready within an hour.

Quick chicken recipes also give you more freedom in the kitchen to choose what to use. On this list, they are all amazing. You can use the recipe for stuffed chicken with cheese and sun-dried tomatoes or cream of corn, for a simple meal, or go for something more serious, like chicken stuffed with apricots recipe. Some of these dishes are accompanied by divine sauce, which makes the main dish even more delicious.

Tip: you can serve this quick chicken recipe on special occasions, such as holidays, as a substitute for roast chicken. No matter what happens, everyone will be blown away by the amazing taste of these quick stuffed chicken recipes! Look!

5 quick ways to stuff chicken for a delicious meal

Chicken breast stuffed with cheese and sun-dried tomatoes



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 30 min

Activities: 4 food

Bother: Easier

Ingredients

  • 4 chicken fillets, thinly sliced
  • Salt and black pepper to taste
  • 8 slices of mozzarella cheese
  • Sun-dried tomatoes 8
  • corn for baking
  • 2 egg whites
  • Bread flour for baking
  • Soya oil
  • Parsley is out to decorate
  • Served with white rice

dried tomatoes

  • 5 large, ripe tomatoes
  • 1/2 teaspoon of salt
  • 1/4 cup (tea) of sugar
  • 1/2 cup (tea) of olive oil
  • 4 cloves of garlic pressed
  • 1/4 teaspoon of oregano

Preparation mode

Season the chicken fillet with salt and pepper. In the middle of each fillet, prepare 2 slices of cheese and 2 sun-dried tomatoes. Close the ends of the rissoles and secure with toothpicks. Dip in corn, white and then in breadcrumbs. Fry in very hot oil. Arrange in a refractory and take it to a large oven, preheated, for 10 minutes. Garnish with parsley leaves and serve with white rice.

For the tomatoes, first cut the tomatoes in half and remove the seeds. Arrange in a mask with the pulp facing up. Mix salt and sugar and sprinkle on each. Microwave on high heat for 3 minutes. Remove the water that has formed and return to the microwave for another 3 minutes. Repeat the process 5 times. Mix the oil, garlic and oregano. Distribute this mixture in the tomatoes and take it to medium oven, preheated, for 40 minutes or until the skin is dry. Turn off and let the tomatoes cool in the oven.

Chicken rolls with sauce



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 45 min

Activities: 5 meals

Bother: Easier

Ingredients

  • 5 chicken breast fillets
  • salt to taste
  • 5 slices of cheese
  • Black pepper to taste
  • 5 slices of pork
  • oregano to taste
  • 5 tablespoons grated Parmesan cheese

soup

  • 1 tablespoon of oil
  • 1 minced garlic onion
  • 1/2 chopped onion
  • 4 chopped tomatoes
  • Salt and black pepper to taste
  • 1/2 teaspoon of sugar

Preparation mode

If necessary, beat the fillet with a meat mallet to get this thickness. Season with salt and pepper. Arrange a slice of cheese and a slice of ham on each piece and sprinkle with oregano. Roll up like a swiss roll and secure with toothpicks. Put it in a medium bowl and keep it aside. Pour oil in a pan on medium heat, fry garlic and onion for 2 minutes. Add tomatoes, salt, pepper, sugar and fry for 3 minutes.

Spread on the chicken, cover with aluminum foil and take it to medium oven, preheated, for 15 minutes. Remove the paper, sprinkle with Parmesan and return to the oven for 10 minutes or until brown. Remove and serve.

Chicken stuffed with apricot and cheese sauce



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 1 hour

Activities: 6 meals

Bother: Easier

Ingredients

  • 4 skinless chicken breast halves
  • Salt and white pepper to taste
  • 150 g of sour cream
  • 1 cup chopped dried apricots
  • oil for lubrication
  • 1 cup of dry white wine

soup

  • 2 tablespoons of butter
  • 1 tablespoon of wheat flour
  • 1 cup of milk
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup shredded Emmenthal cheese
  • 1 box of sour cream (200g)
  • salt to taste

Preparation mode

With a sharp knife, open the chicken breast from the side, but without separating the parts. Cover the fillets with plastic wrap and pound with a kitchen mallet until thin. Add salt and pepper and keep aside. Mix the sour cream with the apricot and divide between the fillets. Roll like a swiss roll and tie with string. Place in a greased form and pour the wine. Cover with aluminum foil and bake in a preheated oven for 40 minutes.

Remove the aluminum foil and return to the oven for 15 minutes or until golden. For the sauce, in a pan, melt butter on medium heat, sprinkle in flour and fry for 2 minutes. Add milk and stir until it thickens. Turn off the heat, add the cheese and stir until it melts completely. Add cream and season with salt if necessary. Remove the string from the fillet and slice. Arrange on a plate and spread with sauce. Serve immediately.

Chicken fillet stuffed with creamed corn



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 1 hour

Activities: 4

Bother: Easier

Ingredients

  • 4 large chicken breast fillets
  • Salt and black pepper to taste
  • 4 slices of mozzarella cheese
  • 1 egg
  • 4 slices of pork
  • 1/2 cup (tea) of breadcrumbs
  • 4 tablespoons of wheat flour
  • Soya oil
  • White rice with parsley to accompany

Cream

  • 1 can of dried corn
  • 2 cups (tea) of milk
  • 3 tablespoons of butter
  • 4 tablespoons of grated onion
  • 2 spoons of wheat flour
  • Salt and black pepper to taste
  • 200 g of sour cream
  • 3 tablespoons grated Parmesan cheese

Preparation mode

For the cream, beat half the corn with milk in a blender. Melt the butter in a pan over medium heat and cook the onions for 2 minutes. Sprinkle in the flour and fry, stirring for 2 minutes. Slowly pour in the milk, stirring constantly until it thickens. thickness. Add the rest of the corn, salt, pepper, sour cream and cook for 2 minutes. Remove from the heat and stir in the grated cheese. Season the chicken with salt and pepper. Tap with a kitchen mallet to thin. Place a piece of cheese and bacon folded in the middle and fold in the chicken fillet. Fasten with dental floss. Mix flour, beaten egg, and breadcrumbs. Gently fry in hot oil until golden. Pour on the absorbent paper and serve with corn cream and white rice with parsley.

stuffed chicken roll



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 45 min

Activities: 6 meals

Bother: Easier

Ingredients

  • 6 chicken breast fillets
  • 1 chopped onion
  • 2 crushed garlic cloves
  • Salt and black pepper to taste
  • 1 carrot in a tube
  • 200 g of onions
  • 1 red pepper in a tube
  • 3 tablespoons of oil
  • 1 chicken bouillon cube
  • 2 chopped tomatoes
  • 340g or 1 can of tomato sauce
  • 1 cup (tea) of water

Preparation mode

Sprinkle the chicken fillet with garlic, salt and pepper. Divide carrots, green beans and bell peppers between stewaks, roll like swiss rolls and secure with toothpicks. On high heat, heat the pan with oil and fry the rolls until golden. Add onions, chicken, tomatoes and cook for 3 minutes. Add tomato sauce, water, cover the pan and cook for 15 minutes on low heat, stirring often. Turn off and transfer the roll to a plate. Pour over the sauce and serve immediately.

+The best content in your email for free. Choose your favorite Terra Journal. Click here!

Leave a Comment

Your email address will not be published.