Chicken fillet stuffed with mushrooms and cheese
6 servings
60 minutes
Chicken fillet stuffed with mushrooms and cheese is a refined dish of European cuisine that combines the tenderness of chicken, the aroma of forest mushrooms, and the richness of Swiss cheese. It gained popularity due to the harmony of flavors and simplicity of preparation. A marinade made from lemon juice, spices, and vinegar makes the meat juicy and flavorful. Sautéed mushrooms with onions add a deep, earthy taste to the composition, while melted cheese provides a creamy texture. Tarragon adds subtle anise notes. The dish is perfect for a festive dinner or a cozy family gathering. It can be served with vegetables, greens, or a light sauce to highlight the richness of flavor nuances. Tender meat, aromatic filling, and an appetizing golden crust are what make this recipe special.
1
For the marinade: juice and zest of 2 lemons, Italian spices - 1 tablespoon, garlic - 2 tablespoons (pressed), brown sugar - ¼ cup, balsamic vinegar - ¼ cup, apple cider vinegar - ¼ cup, Worcestershire sauce - 1 tablespoon, Dijon mustard - ½ tablespoon, olive oil - ½ cup, salt - 1 teaspoon, pepper - ½ teaspoon. Mix all ingredients for the marinade until smooth.
- Lemon: 2 pieces
- Italian Herbs: 1 bunch
- Garlic: 4 cloves
- Brown sugar: 0.3 glass
- Balsamic vinegar: 0.3 glass
- Apple cider vinegar: 0.3 glass
- Worcestershire sauce: 1 tablespoon
- Dijon mustard: 0.5 tablespoon
- Olive oil: 0.5 glass
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
2
Place the chicken in a zip bag, pour in the marinade. Marinate for 20 minutes while preparing the mushrooms.
- Chicken fillet: 6 pieces
3
Preheat the oven to 190 degrees.
4
Sauté onion and garlic in olive oil. Add mushrooms, season with salt and pepper, and simmer until the mushrooms are cooked.
- Onion: 1 piece
- Garlic: 4 cloves
- Olive oil: 0.5 glass
- Champignons: 450 g
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
5
Slice the breasts lengthwise but do not cut all the way through to create a pocket, place mushrooms and a piece of cheese inside, sprinkle with tarragon. Secure the breasts with a toothpick to prevent the filling from falling out.
- Champignons: 450 g
- Swiss cheese: 225 g
- Tarragon: to taste
6
Sear the breasts for a couple of minutes on both sides in olive oil, then transfer them to a dish and cover with foil.
- Chicken fillet: 6 pieces
- Olive oil: 0.5 glass
7
Bake in a preheated oven at 190 degrees for about 10 minutes (until done).