Chicken stuffed with mushrooms and cheese


Chicken Breasts — 6 PCs.
Mushrooms — 450 g
Garlic — 2 cloves, squeeze
Onion small — 1 PC, chop
Salt and pepper
Swiss cheese — 225 g, chopped
Fresh tarragon (optional)


Juice and zest of 2 lemons
Italian spices – 1 tbsp
Garlic — 2 tbsp, squeeze h/C chesnokodavilku
Brown sugar — ¼ Cup
Balsamic vinegar — ¼ Cup
Apple cider vinegar — ¼ Cup
Worcestershire sauce — 1 tbsp
Dijon mustard — ½ tbsp
Olive oil — ½ Cup
Salt — 1 tsp
Pepper — ½ tsp


1. Mix all the ingredients for the marinade, stir the mass until smooth.
2. Place the chicken in the package with the lock, add the marinade (but save ½ Cup). Soak for 20 minutes while you prepare the mushrooms.
Fry in a pan onion and garlic in olive oil. Put the mushrooms, season with salt and pepper. Simmer until cooked mushrooms.
3. Cut breast lengthwise, but not cut completely, put mushrooms and a piece of cheese, sprinkle tarragon. Secure breast toothpick to the filling does not fall out.
4. Fry Breasts on both sides for 2 minutes in a pan with olive oil and then put them in a dish and cover with foil. Bake in a preheated 190°C oven for about 10 minutes (until tender).

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