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Chicken stuffed with mushrooms

Chicken stuffed with mushrooms

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We talk about the chicken and then wash it well, cut the tips of its wings and put it in the bowl in which it will enter the oven :)

Peel an onion, finely chop it and put it in a pan with hot oil.

We clean the carrot and put it on the grater with large mesh and then add it over the onion.

Mix well from time to time so that it does not stick.

When they start to change color, add the crushed garlic and finely chopped mushrooms.

I stopped a few whole mushrooms to put next to it.

Leave for about 2-3 minutes and then take the pan off the heat.

Add the finely chopped parsley, salt, thyme and pepper, mix well and then fill the chicken.

After I filled the chicken, I caught it in the back with 2 toothpicks, I put tomato sauce and a cup of water and I put it in the hot oven for an hour. Until it browned.

After the chicken has been browned, we take it out ... we wait a little longer ... after which ... we rush it :))

Great appetite!

Baked chicken stuffed with buckwheat: the best recipes for an appetizing dish

Baked chicken stuffed with buckwheat is a festive dish that combines juicy meat with steamed garnish under a golden brown crust. You can add fragrant mushrooms, offal, herbs and apples or prunes to the filling.

Classic recipe

Buckwheat in bulk is soaked in chicken juices, it turns out fragrant and tasty.

Required components:

  • 1 fresh chicken carcass (without organs)
  • 150 g sorted buckwheat berries
  • 30 g high quality oil 82%
  • 1 tbsp. l. Mayonnaise sauce with a fat content of 60%
  • 1 teaspoon. pepper, ground in a mortar and salt.

Step-by-step recipe for chicken stuffed with baked buckwheat:

  1. Boil the buckwheat until it softens, salt to taste. Wash the chicken carcass and dry it with a paper towel.
  2. Put the butter in the porridge and stir to melt.
  3. Grate the chicken carcass inside and out with salt and pepper to taste.
  4. Fill the chicken with fragrant buckwheat porridge.
  5. Push the hole with wires or prick it with toothpicks so that the filling does not fall. Grease the surface with mayonnaise and place the witness on a baking sheet.
  6. Bake for 1.5 hours in a preheated oven at 180 ℃, pouring over the juice that stands out. The chicken will be covered with a golden brown crust, and the fillet will remain juicy and soft.
  7. Serve, be sure to remove toothpicks or threads. Remove the buckwheat with a spoon on a plate next to the meat.

Chicken stuffed with baked buckwheat with mushrooms

The appetizing filling is saturated with a mushroom flavor, the meat does not dry out, and the golden brown skin of the bird looks very appetizing.

  • gutted bird carcass
  • 100 g of buckwheat kernel
  • onion head
  • ½ carrots
  • 100 g of champagne
  • 50 ml oil
  • at the discretion of salt and grated pepper
  • 1 complete art. l. thick tomato sauce
  • 1 tbsp. l Honey
  • 1-2 teaspoons powdered garlic
  • a small piece of paper
  • 1 teaspoon mixture of chicken spices.

Recipe for juicy chicken stuffed with soft buckwheat with mushrooms:

  1. Boil buckwheat until crushed for 20-25 minutes.
  2. Cut the onion into cubes and fry until golden brown.
  3. Add grated carrots and mushrooms, cut into quarters, in the pan.
  4. Fry the vegetables for 5 minutes on low heat, add boiled buckwheat, salt and pepper the table.
  5. Mix the ingredients and keep on the fire for 3 minutes.
  6. Rinse the chicken carcass, dry it, grease it all over with salt and pepper.
  7. For spreading, mix the tomato paste with paprika, honey, spices, garlic powder and black pepper.
  8. Grind the spices well.
  9. Fill the casing well with chilled porridge.
  10. Cut the peel in several places with toothpicks so that the filling does not fall off.
  11. Grease the bird generously on all sides, tie your legs and wings with a whip and cover the ruffles with foil. Place the housing in a parchment-lined mold.
  12. Bake the poultry for 190 ℃ hours, then brush the skin with the remaining oil.
  13. Turn the case over in the oven and continue to cook for 40 minutes until an attractive tomato appears. Periodically, the chicken can be watered with aromatic juice.

The appetizing chicken with crumbly porridge is ready. Serve all kinds of food at the table. You can cut the carcass into pieces, along with juicy and tasty buckwheat.

The chicken can be served completely cooked, so you can check availability by making a puncture in the thigh area. Colorless juice without liqueur should stand out.

With prunes

This dish with a spicy-sweet filling has a refined oriental aroma and an original meat taste.

You need to prepare:

  • medium-sized eviscerated chicken
  • 100 g peeled buckwheat seeds
  • 10 pieces. seedless prunes
  • 2 tablespoons. l. flavorless oils
  • 1 tbsp. l. fatty mayonnaise sauce
  • a sprig of dried basil, thyme and oregano
  • 2 cloves of garlic
  • a pinch of curry powder
  • salt and pepper to taste.

Cooking method:

  1. Combine salt, spices and herbs in a bowl.
  2. Spread the chicken carcass on all sides with a fragrant mixture.
  3. Boil buckwheat for 20 minutes, mix with prunes and fill the poultry.
  4. Close the hole with toothpicks or sew with coarse stitches of hard threads.
  5. Bake at 180 ℃ for 1.5 hours.

Juicy chicken stuffed with buckwheat, browned in the oven, it is better to serve the dish with vegetables, sour cream or tomato sauce.

Chicken stuffed with buckwheat in the oven with egg

The chicken stuffed with buckwheat and eggs, soft and juicy due to pickling, will become a complete dinner for a large family.

You need to prepare:

  • 1 young chicken up to 1.5 kg
  • 150 ml of mayonnaise sauce
  • 1 teaspoon finely ground salt
  • a pinch of pepper powder
  • 150 g buckwheat
  • 2 hard boiled eggs.

Step-by-step cooking of the chicken stuffed with egg and buckwheat in the oven:

  1. Wash and dry the bird carcass in water.
  2. Spread mayonnaise on all sides of the bird, rub with salt and pepper. Also grease the inside of the chicken. Leave to marinate for a period of 2 hours to a day.
  3. Boil the buckwheat in a saucepan or multicooker until softened and crushed. In the process, skip the porridge.
  4. Stir in boiled eggs, cut into small cubes.
  5. Fill the chicken tightly with the buckwheat-egg mixture.
  6. Sew the chicken with string, tie the legs.
  7. Place the poultry in a baking sleeve and cook the dish for 170 ± 50 minutes. At the end of cooking, cut the sleeve so that the crust is fried and reddish.

Serve the delicacy on a wide plate, removing the chicken grains with a spoon.

Before serving, be sure to check the bowl so that no threads remain in the casing, as the seam on the finished chicken looks unsightly.

Chicken stuffed with glasses

Chopped hearts and liver mixed with buckwheat and spices give the chicken a special flavor.

You need to prepare:

  • average chicken carcass - 1.2 kg
  • 100 g of selected buckwheat kernel
  • 200 g of entrails
  • onion
  • carrot
  • 70 g of mayonnaise and spicy mustard sauce
  • 3 cloves of garlic
  • 40 ml refined oil
  • 1 teaspoon chicken spices
  • salt and ground pepper as needed.

You need to cook chicken stuffed with buckwheat in the oven in steps:

  1. Roast the poultry with spices and a mixture of crushed garlic, mayonnaise and mustard.
  2. Fry the chopped onion with grated carrot in oil.
  3. Put the chopped entrails, fry and mix with boiled buckwheat.
  4. Place the filling in the middle of the case and bake at 180 ℃ 1.2-1.5 hours.
  5. Juicy soft meat with shredded porridge should be served with sliced ​​crispy vegetables, your favorite sauce and thin Armenian lavash.

An appetizing taste of juicy chicken stuffed with crumbly buckwheat porridge, vegetables and spices can become the main dish of the festive meal. The chicken does not dry out, buckwheat is completely saturated with meat juices and turns into a delicious and harmonious garnish.

Chicken stuffed with mushrooms

Recipe posted in the forum by Felis
About a week ago I made (my husband made - in collaboration with me) a chicken stuffed with mushrooms .. In fact it was a rooster raised in the yard, in the country .. I put here the final picture of how it was served. a pulp with stuffing and garnish with baked mustard potatoes.

The chicken is cooked well and then boiled for at least an hour. The mushrooms are cleaned, washed, cut and boiled for about 10 minutes. After it has boiled, spread it with a mixture of: olive oil, delicacy / salt, rosemary, paprika, pepper (all to taste). Fill with a mixture of hardened onions, finely chopped green onions, mushrooms and grated cheese. Also put here the 3 cloves of garlic, but whole.

After the chicken has been well greased and stuffed, put it in the oven. From time to time it is removed and greased with the mentioned mixture. Keep in the oven until well browned. I can't give you time. it depends on the chicken

Chicken breast stuffed with rice and mushrooms & # 8211 a surprising recipe

The recipe I propose to you is one of those perfect culinary recipes to impress your guests but also your family, a real treat:


  • 4 halves of chicken breast, without bone and skin
  • 150 grams of round grain rice (I used camolino)
  • 600 ml. of chicken soup
  • 200 grams of raw mushrooms
  • 1 small onion
  • 1 clove of garlic
  • 60 ml. of consistent tomato broth
  • 2-3 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped green parsley
  • 30 ml. olive oil
  • 2 tablespoons wholemeal flour
  • salt pepper

For starters, prepare the rice for the filling: peel the onion and garlic and chop finely. Half of the amount of olive oil is heated in a saucepan. Add the onion and garlic and lightly fry, stirring constantly (picture 1). Add the washed and sliced ​​mushrooms (picture 2), mix and reduce the heat. Bake under the lid for 3-4 minutes.

Pour hot poultry soup on top (picture 3) and when it boils, add the rice. Boil the rice for about 10 minutes, until the grain is cooked and what is in the bowl acquires a creamy appearance. Remove from the heat, add the broth, chopped green parsley and Parmesan cheese (picture 4).

Mix until smooth, season with salt and pepper, cover and allow to cool.

Beat the chicken breast halves with the hammer for slicing, salt and pepper:

Place 2-3 tablespoons of chilled rice on each schnitzel prepared in this way:

Cover the filling with the edges of the schnitzel, forming rolls that are fixed with toothpicks:

Roll the rolls in flour. Heat the remaining olive oil in a large pan and fry the rolls quickly on all sides:

Return carefully until nicely browned:

Pour 250 ml into the pan. of hot water (or chicken soup), reduce the heat and boil the rolls under the lid for 15-20 minutes:

When the food is ready, the sauce should be low and the toothpicks should come out easily from the pieces of meat:

Remove the toothpicks and serve the hot rolls, along with a garnish of your choice, I opted for a sauté of mushrooms with sour cream and rice left sprinkled with parmesan (it turned out more than it went into the chicken breast pieces). A section of chicken breast stuffed with rice with mushrooms:

Chicken stuffed with mushrooms

Get ready for a start the chicken, clean the skin, wash and drain the water. After draining well, grease both inside and outside with butter, salt and pepper.

To be tender, leave it to cool while the filling is being prepared. The next step is to prepare the composition with mushrooms. It cleans mushrooms, wash in a few jets of water and drain.

Finely chop the mushrooms and heat them with a little oil and onion chopped scales until they acquire a copper color. Leave to cool and in the meantime chop the greens, shave cheese and put biscuit, the salt and pepper and mix the composition well.

Let the oven heat up. Get out the chicken and fills with mushrooms, and in order not to leave the chicken composition, it is caught with 2-3 toothpicks. He sits on the tray the chicken and the vegetables cut, salt, pepper, oil and a little water.

Put in the oven at a temperature of 160 degrees and sprinkle from time to time with the sauce from the pan.

Towards the end, sprinkle the chicken with 4-5 tablespoons White wine and little butter and leave for 5-10 minutes. Serve hot with rice garnish. You can also add a teaspoon of honey for a special taste

How to make chicken stuffed with cream cheese, garlic and chives

The chicken

Chicken is often used in the kitchen because it is very easy to combine with other ingredients. It is usually accompanied by various vegetables, fruits, other types of meat or even sugar or honey to provide contrast and versatility to the dishes.

This recipe uses thin slices of bacon wrapped around pieces of chicken breast to get a crunchy texture that leaves your mouth watering. The meat will be crispy and red on the outside and juicy on the inside. The aroma of the bacon will penetrate deep into the chicken when cooked in the oven.

To get the delicious effect described above, you will need a little butter. The cream cheese will give the chicken color and a caramelized look.

Stuffed chicken

Bring the soup together with the bay leaf, coriander and cumin to a boil.

Separately, chop the onion finely and fry it in oil together with the garlic slices.

When the onion has become glassy, ​​add the rice. Leave it on the fire for about two minutes, then pour half of the soup.

Boil the rice with the chicken soup until it evaporates. The rice must not be completely boiled (the grain must remain hard).

At the end, add the finely chopped greens. With this rice, fill the washed and seasoned chicken with salt and pepper.

Place the stuffed chicken in a pan and grease it with oil. Leave it in the oven for at least an hour.
From time to time, sprinkle with the rest of the soup.

• Before filling the chicken, grease it on all sides with a little crushed garlic and rub it with two tablespoons of oil.

1 chicken
1 onion
4 cloves of garlic
300 g of rice
1.5 l chicken soup
1 bay leaf
1 teaspoon cumin powder
1/2 teaspoon coriander powder
salt pepper

Chicken Breast Filled with Mushrooms and Red Wine Sauce

Unwrap the 800 g chicken breast with a knife and season.
The 200 g chicken breast is mixed, add eggs, sour cream, sliced ​​mushrooms and sautéed in butter and match with salt and pepper.

Fill the chicken breast as meat paste and mushrooms roll, wrap in aluminum foil and put in the preheated oven. keep for 30 minutes on medium heat then cut the foil on top and put in the oven until the chicken roll is browned.

The sauce is prepared as follows:
Cook the onion and garlic in butter, add the wine, season and simmer until the onion is almost cooked.
Put the sauce in a blender.

Saute the rice in oil and hot butter, add 750 ml of chicken broth and let it boil. Serve the chopped chicken breast with rice garnish and red wine sauce on top.


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