Chicken fillet with cheese

Ingredients for Cooking Chicken Fillet with Cheese

  1. Chicken fillet 600-800 grams
  2. Hard cheese 100-150 grams
  3. Salt to taste
  4. Ground black pepper to taste
  5. Fresh sage leaves 6-8 pieces
  6. Large garlic 1 clove
  7. Dry white wine 100 milliliters
  8. Canned tomatoes 700-800 grams
  9. Ground red pepper 1/2 teaspoon
  10. Olive oil 3 tablespoons
  • Main ingredients: Chicken, Cheese
  • Serving 6 servings


Cutting board, Knife, Rolling pin, Plates - 4 pieces, Fine grater, Kitchen paper towel, Tablespoon, Toothpicks, Saucer, Can opener, Blender, Teaspoon, Frying pan, Kitchen stove, Kitchen spatula, Serving dish

Cooking chicken with cheese:

Step 1: prepare the chicken fillet.

We wash the chicken fillet manually under running warm water and, holding it above the sink, let it drain water. Then we transfer it to a cutting board and with the help of a knife we ​​cut it lengthwise into thin plates with a thickness of not more than one centimeter. Each piece of breast is wrapped several times in cling film and using a wooden rolling pin or the handle of a knife, gently beat it off. Attention: since chicken meat itself is very tender, so you need to beat it not hard and not with a kitchen hammer. Otherwise, the integrity of the chicken may be violated and we will not succeed in the conceived dish. After - we take out the meat pieces from the cling film and put them in a free dish.

Step 2: prepare the cheese.

Using a fine grater, grate hard cheese on the chips and transfer it to a separate plate.

Step 3: prepare the sage.

Spicy sage leaves in cooking are used as an aromatic additive. We take fresh sage leaves and rinse them well under running water. Then, using a kitchen paper towel, dry them from the water and transfer them to a clean plate.

Step 4: prepare chicken fillet rolls.

We transfer the chicken plates to a cutting board and manually salt and pepper them to taste on both sides. Then with the help of a tablespoon in the middle we spread grated hard cheese and one fresh leaf of sage on each plate of chicken. We wrap the edges of the chicken fillet inward so that one side of it is superimposed on the other, and fix them with a toothpick. If the chicken plates are large, then fasten them with toothpicks on both sides.

Step 5: prepare the garlic.

We put the clove of garlic on a cutting board. Using the handle of a knife, pressing it on our ingredient, we free it from the husk and with the same sharp inventory cut the garlic into several pieces in length. Also, the ingredient can be crushed once again with the handle of the knife so that it gives more juice during the preparation of the dish. After - we shift the cloves of garlic in the saucer.

Step 6: prepare the tomatoes.

Using a can opener, open a can of canned tomatoes. Using a tablespoon, we take out the tomatoes from the container and transfer them to a plate. Manually remove the skin from the tomato ingredient, if necessary, and then - using a knife, cut them into four parts.

Step 7: prepare the tomato and pepper mixture.

Put chopped canned tomatoes with a tablespoon into a blender bowl, and then add red ground pepper to a bowl of a kitchen appliance with a teaspoon and mix the two ingredients until a homogeneous mass is formed at 7-10 speeds in time up to one minute.

Step 8: prepare the chicken fillet with cheese.

Using a tablespoon, pour olive oil into the pan and put it on medium heat. When the oil warms up well, transfer garlic pieces to it in a container and simmer them in oil no more than 2 minutes. Then put the chicken fillet in a pan with a kitchen spatula and fry them alternately on each side within 4-5 minutes until golden brown. Using the same kitchen tools, we transfer the meat from the pan to the plate, and we take out the garlic and throw it away, since it will no longer be useful to us. Now we pour wine into a container for oil with a glass and simmer our ingredients about 2 minutes. At the end of this time, pour the tomato-pepper mixture from the blender bowl into the pan, pepper and salt the mixture to taste and with a spatula, constantly mixing our ingredients, simmer them within 5 minutes. Then put the chicken fillet again in the container for our ingredients and stew the chicken meat in the sauce 15-20 minutes, constantly turning it over with a spatula so that it is well saturated on all sides with aromatic sauce. To check the readiness of the meat, just pierce the rolls with another toothpick or the tip of a knife. If the meat is soft, then it is ready. Attention: since we have already salted and pepper the chicken, do not overdo it with these ingredients, adding them to the sauce.

Step 9: serve the chicken with cheese.

Serve hot chicken right after cooking. To do this, using a kitchen spatula and holding a dish with a fork, we transfer our meat rolls to a wide serving dish, and pour sauce on top. Serve the chicken fillet with cheese as a whole, as well as in small pieces, having previously removed the toothpicks from it and cut the meat across with a knife. Top you can decorate with finely chopped parsley. Serve chicken fillet with mashed potatoes, rice, and pasta. Good appetite!

Recipe Tips:

- - To cook chicken fillet with cheese, buy broiler chicken meat, as it is very tender and quickly cooked.

- - For the preparation of our dish, you can use any kind of cheese, the main thing is that it is firm and with a neutral taste and aroma.

- - The smell of fresh sage leaves is very strong, so they need to be added to the dish in a small amount, so as not only to drown out the aroma of other ingredients, but also their taste. To prepare our dish, you can use the dried sage leaf, if not fresh at hand.

- - For cooking chicken, you can use another oil for frying, the main thing is that it is odorless.

- - Tomatoes can be used both canned and fresh.