This recipe will make even the schoolgirl – everything is clear and simple!
- Servings: 4
- Cooking time: 40 Minutes
- Meat chicken (breast fillets without skin) — 4 pieces
- Creamy soft cheese with herbs and garlic — 50 grams
- Fresh bread (crumbs) — 75 grams
- Medium egg — 1 piece
- Butter — 25 grams
- Parsley — 0,5 beam
- Salt — to taste
- Pepper — to taste
- Vegetable oil — to taste
Method of preparation
Preheat the oven to 200 degrees.
On each chicken fillet on the side make a small deep cut in the pocket. Fill pockets with cream cheese, seal the cuts with a wooden toothpick.
Put the stuffed chicken on a greased vegetable oil a baking sheet.
Parsley wash and chop. In a bowl combine the bread crumbs, chopped parsley, egg, softened butter, a little salt and pepper.
Divide the prepared mixture into 4 pieces, place on each fillet.
Place baking sheet with the fillets in the preheated oven and bake for 25 minutes or slightly longer until done.
From ready-made cutlets, remove toothpicks. Serve with boiled potatoes and a green salad.