Chicken is an excellent product for preparing a delicious and satisfying second course. The key to success is always the right recipe and strict adherence to it. In the article we offer some options that can diversify the menu of each hostess.
Chicken stuffed with mushrooms and sour cream can be a wonderful decoration for the festive table. A bird with a weight of not more than one and a half kilograms will be needed. Smear the carcass with salt, pepper and crushed garlic. For the filling, you will need to chop the mushrooms into slices, fry with a chopped onion and bring to a ready state. At the very end, sour cream, ground pepper and salt are added. Now evaporate all unnecessary liquid and cool the mixture. In chicken, pull the skin, try not to make gusts, put the filling in the resulting pockets as far as possible. It is necessary to try to make the chicken appear a thick layer. After this procedure, use a toothpick to stab the neck, gaps and edges through which the filling may leak during cooking. It is best to bake chicken in a special sleeve or foil in order to be sure that the meat will be ready completely, moreover, this method will significantly reduce the time spent on it.
Chicken stuffed with mushrooms and baked whole is cooked very easily. It will be necessary to chop finely garlic and onions, fry. At the very end, add canned champignons to the pan, draining the water first. At this time, smear the chicken with pepper, salt and lemon juice. After the filling has cooled, it will be necessary to lay mushrooms inside the carcass, and stab the hole with toothpicks. On a baking sheet, put it belly up. Bake the chicken for about an hour, constantly pouring the juice that will be heated.
Chicken stuffed with mushrooms will be very tasty if you bake it with a roll. For this, large and very thin chops will be made of fillet. The meat is sprinkled with pepper, salt, coated with mustard and left for a while so that it is slightly marinated. At this time, it is necessary to fry the filling of chopped onions and mushrooms. A little mixture is laid on the edge of the beaten meat, and then rolled up. It is recommended to stab the edge with toothpicks. You can just fry the rolls, but a beautiful golden crust will appear if you first roll them in flour, then in a mixture of milk and eggs, and at the end send them to breadcrumbs. Cooking further, the chicken stuffed with mushrooms should be in the oven for about fifteen minutes at a temperature of 190 degrees.
Guests can enjoy an original dish - chicken stuffed with rice and mushrooms, with green oil. First of all, cook green fat. Mix chopped greens (dill, parsley, garlic) with butter and place it in the freezer. Coat the carcass with pepper, salt and garlic juice; boil rice as usual; fry the cut mushrooms and mushrooms to a ready state and mix with rice. In pickled poultry, pull the skin and place pieces of green oil in the holes formed. After that, stuff the chicken’s abdomen with the filling and bake in the oven for about an hour. The temperature should be no more than 190 degrees.
Guests will enjoy chicken stuffed with mushrooms and cheese. It is necessary to make an incision along each chicken fillet, but not reach the end to make a pocket. Grate the meat with a mixture of pepper, salt, crushed garlic. Chopped onions and mushrooms are fried, and the cheese is cut into slices. In the pockets you need to put a little stuffing, a piece of cheese and a hole stabbed with toothpicks. Now all the rolls are folded onto a baking sheet, smeared with mayonnaise and baked in the oven for forty minutes.
Enjoy your meal!