Chicken stuffed with spaghetti and mushrooms
4 servings
90 minutes
Chicken stuffed with spaghetti and mushrooms is an unusual dish that combines Italian traditions with original presentation. Such recipes are believed to have emerged from culinary experiments aiming to blend familiar flavors with a new serving format. In this version, tender chicken meat is infused with the aromas of herbs and spices, while the filling of spaghetti and champignons gives the dish a rich, harmonious taste. Melted cheese softens the texture and adds creamy notes. Baked in a sleeve, the chicken remains juicy, and the golden crust gives it an appetizing appearance. This dish is perfect for a festive dinner, surprising guests with its unusual combination and rich flavor. It pairs wonderfully with a green salad or a glass of light white wine, creating an ideal atmosphere for a cozy gathering.
1
First, we need to remove the bones from the chicken.
- Chicken: 1 piece
2
Next, rinse the chicken with cold water and pat it dry with a paper towel. Take some spices and rub the chicken both outside and inside. Set it aside to marinate.
- Mixture of herbs: to taste
3
Meanwhile, clean and wash the vegetables. Dice the onion and mushrooms. Place the chopped vegetables in a heated pan with vegetable oil.
- Onion: 1 head
- Champignons: 4 pieces
- Vegetable oil: 2 tablespoons
4
Cook spaghetti until al dente, combine with sautéed vegetables and simmer for 2-3 minutes. Add minced garlic and spices to taste. Let cool.
- Spaghetti: 130 g
- Onion: 1 head
- Champignons: 4 pieces
- Garlic: 2 cloves
- Mixture of herbs: to taste
5
Cut a part of the cheese into small cubes and mix with the filling. Set aside four small slices of cheese. Stuff the chicken.
- Processed cheese: 50 g
6
Place cheese slices under the chicken skin.
- Processed cheese: 50 g
7
To prevent the filling from spilling out, secure the skin with toothpicks. Place the chicken in a roasting bag and send it to a preheated oven at 180 degrees for 50 minutes.