Stuffed Chicken Breast

 Ingredients: 4 pieces of chicken breast (4 whole chicken breasts) 2 carrots 1 onion 350 gr. mushrooms 2 eggs 40 gr. butter parsley 100 ml oil salt, pepper to taste water toothpicks

To begin with, we prepare the delicious filling that will transform the chicken breast into a savory dish. We clean the carrots and onion, then chop them into small cubes so they cook evenly. In a pan, we add a generous piece of butter and let it melt over medium heat. Once the butter is heated, we add the onion and carrots, sautéing them for about 10 minutes until they become golden and slightly caramelized. Then, we introduce the mushrooms, which we have washed and cut into small pieces. They are added to the pan and covered with a lid to let the flavors meld. We let it simmer for another 5 minutes, stirring occasionally.

After we finish cooking the filling, we let it cool slightly. In a separate bowl, we beat the eggs well, then add them to the cooled mixture of vegetables and mushrooms. We carefully mix everything, ensuring that the eggs are well incorporated. Now, it’s time to season the mixture with salt and pepper, adjusting the taste to everyone’s preference. Finally, we add the finely chopped parsley, which will bring an extra touch of freshness and flavor.

In the meantime, we take care of the chicken breast. It is separated into two, making sure not to cut it all the way through, but to create a larger book-like shape. Each piece is lightly pounded, as if for a schnitzel, keeping in mind that we want to achieve a soft and easy-to-roll texture. It is important that the pieces are large enough to be filled with the vegetable mixture. We start filling each piece of meat with the prepared mixture, adding a little juice from the filling for a more intense flavor.

After we have filled all the pieces of meat, we carefully roll them up and secure them with toothpicks, being careful that the filling does not spill out. It is recommended to soak the toothpicks in water before using them to prevent them from burning during baking. We place the rolls in the baking tray, with the toothpick side up. We sprinkle a little salt on top, drizzle with oil, and add water halfway up the rolls. The tray is placed in the preheated oven at a moderate temperature.

We let the chicken breast bake, checking the amount of water in the tray from time to time. If the water decreases and the meat is not yet well cooked, we add a little more water. The dish is ready when the chicken breast is tender and juicy, and the flavorful filling has been absorbed into the meat, turning every bite into an explosion of flavors. Serve this dish alongside a fresh salad or sides of your choice for a truly special meal.

 Tags:  eggs onion greenery chicken meat carrots unt oil mushrooms gluten-free recipes