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Those who want a quickly prepared lunch, most often reach for chicken breast. The favorite part of the chicken is extremely tasty, full of protein and at the same time ready in no time. The fastest way to prepare chicken breast in a pan is like a steak. However, spicy and fried meat may not appeal to everyone, and on the plate it looks more like a boring dish, the taste of which is reflected in the speed of preparation. But not if you stuff the chicken breast with Balkan cheese and sun-dried tomatoes. Then they become a treat that absolutely everyone will appreciate.
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Chicken is one of the most popular types of meat. And not only because of its taste and ease of preparation, but also because of the number of dishes we can make from it. Especially from chicken breast. It is perfect for steaks, pasta, salads and just baked in the oven or in a pan. However, chicken steak is often quite dry, so few people prepare it at home.
Chicken breasts can be juicy, but they need to be cooked properly.
How to fry chicken breast
In the case of chicken breast, many people often encounter the fact that the meat loses its juice during baking or frying and is then relatively stiff and dry. And there is really nothing to be surprised about. Eating poorly cooked chicken can cause us quite a few health problems, so most people leave it in the pan or in the oven much longer than necessary to be 100% sure that the meat is fully cooked. Although this procedure will ensure that you will not become infected with e.g. salmonella, on the other hand, you will surely lose the taste.
Chicken meat and its ideal temperature
When frying or baking, it is therefore worth using a kitchen thermometer, which will check whether the meat is still juicy and not dangerous to health. The ideal temperature inside a chicken breast is 77°C. When you reach it, you can enjoy the meat. In general, however, a normal piece of chicken breast should be seared for four minutes on each side. And if you don’t have a thermometer, simply cut the meat before serving to be sure and check if it’s done.
Chicken breast stuffed with Balkan cheese
Cheese, basil and sun-dried tomatoes play with colors in the chicken pocket.
you will need:
4 chicken breasts with skin
100 grams of Balkan cheese
8 sun-dried tomatoes
a handful of fresh basil
2 sprigs of fresh rosemary
1 clove of garlic
Wash the chicken breasts and dry them with a paper towel. Then, with the help of a sharp knife, make a deep pocket in each of them. Let’s be careful not to tear the pocket. Cut the Balkan cheese into four equal parts. Then we put each piece of cheese together with two sun-dried tomatoes and two leaves of basil in each chicken pocket, which we then close with several pieces of skewers so that the filling does not leak out during baking. Salt and pepper the chicken breast on both sides.
Heat about two spoons of olive oil in a pan and put the chicken breast in it, skin side down. Add the rosemary and a whole peeled clove of garlic to the pan. Quickly fry the chicken breasts on both sides so that a nice golden crust forms on them. When this happens, turn off the stove and transfer the meat to a baking dish. Cover it with baking powder from the tray and place the meat in the oven heated to 160°C for about 10 minutes. After this time, the meat should be nicely cooked, but juicy at the same time. You can check whether the meat is really ready with a kitchen thermometer or by cutting it into pieces.
Vegetable salad, boiled potatoes or chips go well with chicken pocket.