Delicate juicy chicken breast stuffed with mushrooms and cheese, and then lightly fried and stewed in cream.
- 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
Stages of cooking
Peel and chop the onion.
Heat oil in a pan and put onion, fry until it becomes light golden.
Cut mushrooms into slices and add to the pan.
Stir, fry until all liquid evaporates and the mushrooms are lightly browned. At the end add salt and pepper.
Remove the mushrooms from the pan, add grated cheese to the half of the mushrooms, mix (this will be stuffing).
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.
Next, make two deep lateral cuts going deep into the sides, and open the breast, it looks like a large pocket.
Put inside part of the filling.
Close with the small part of the fillet
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.
Turn over and fry for another 5-7 minutes.
Add mushrooms, cream and stew on a small fire for about 15-20 minutes. Finally the dish is done!