Recipe for: Grilled chicken breast stuffed with cheese and herbs. - photo 1
← Recipes

Recipe for: Grilled chicken breast stuffed with cheese and herbs.

Spicy Main dishes Grilling 60 min Medium 0 views ~30.80 PLN - (0)
Rate:
(0)
Start Cooking

Description

Delicate chicken breast stuffed with creamy cheese, summer herbs, and garlic, grilled to perfection and served with crunchy grilled vegetables. The dish combines the mildness of the cheese with the aroma of fresh herbs (parsley, dill, chives) and a smoky hint from the grill. Perfect for summer gatherings – light, seasonal, and colorful. The filling can be prepared in advance, and the dish pairs wonderfully with bread, a tomato salad, and lemon slices. Bold yet delicate in flavor, with a pleasing contrasting texture of the meat and creamy interior.

Ingredients Used

Ingredients (16)

Servings:
4
  • Chicken breast 600 g
  • Semi-fat cottage cheese 250 g
  • Chicken egg 1 pcs (~60 g)
  • 18% cream 50 ml
  • Garlic 2 clove (~10 g)
  • Rapeseed oil 30 g
  • Zucchini 1.2 pcs (~300 g)
  • Red bell pepper 1.1 pcs (~200 g)
  • 🌿 Spices
  • Parsley 1 bunch (~30 g)
  • Dill 0.8 bunch (~15 g)
  • Chives 0.1 bunch (~10 g)
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Sweet paprika 4 g
  • ✨ Optional
  • Breadcrumbs 50 g
  • Lemon 0.8 pcs (~60 g)
💰 Estimated dish cost: ~30.80 PLN (7.70 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the filling

1

Prepare the filling ingredients: drain the cottage cheese if it is too watery. Transfer the cottage cheese to a large bowl. Finely chop the parsley, dill, and chives on a cutting board with a sharp knife. Crush the garlic and finely chop it or press it through a garlic press. Crack an egg into the cottage cheese, add the sour cream, half of the salt, half of the pepper, and all of the sweet paprika. Add the chopped herbs and garlic.

Ingredients: Semi-fat cottage cheese, Parsley, Dill, Chives, Garlic, 18% cream, Salt, Black pepper, sweet paprika
Use a large bowl and a sharp herb knife, as well as a fork to mash the cheese. If the filling is too loose, add some breadcrumbs; if it's too thick, add a tablespoon of sour cream. The consistency should be creamy and spoonable, but not liquid.

Preparing the chicken

2

Prepare the breasts: dry them with a paper towel. Place the breast on a cutting board and hold it with one hand. With the other hand, evenly slide a sharp knife along the top of the meat, creating a pocket - do not cut all the way through; you want to create an opening "pocket" for the filling. Stop when about 1 cm of meat remains at the edge to avoid cutting through to the other side.

Ingredients: Chicken breast
Use a small, sharp filleting knife and a stable cutting board. Make shallow and controlled movements, do not push the knife too deep. If you accidentally cut through the meat, fix it by covering the spot with stuffing and using a toothpick/thread to close it.

Stuffing

3

Fill the pocket with the filling using a spoon; place the filling in several portions, pressing lightly to avoid empty spaces. Do not overfill – leave about 1–1.5 cm of free edges to be able to close the pocket. If you have toothpicks, secure the edges with one or two toothpicks to prevent the filling from falling out while grilling.

Ingredients: Semi-fat cottage cheese
Use a small spoon or kitchen glove to press the filling. A common mistake is overfilling – the meat may crack while grilling. If you are using toothpicks, inform your guests to remove them before eating.

Seasoning and Breading

4

Brush the outside of the chicken breast with rapeseed oil and sprinkle with salt, pepper, and a bit of sweet paprika. Optionally, lightly coat the breast with breadcrumbs to achieve a crispy crust after grilling.

Ingredients: Rapeseed oil, Salt, Black pepper, sweet paprika, Breadcrumbs
Use a kitchen brush to evenly coat with oil. If you want a gluten-free version, skip the breadcrumbs and use ground nuts or coarsely grated Parmesan (not recommended for vegetarians).

Grilling the chicken breast

5

Preheat the grill to medium-high heat (about 200–220°C). Brush the grill grate with oil. Place the breasts on the heated grill, close the lid, and grill for 6–8 minutes on one side until there are clear grill marks. Flip the meat and grill for another 6–8 minutes on the other side. The internal temperature should reach 74°C, and the juices should run clear when pierced.

Ingredients: Chicken breast, Rapeseed oil, Salt, Black pepper
Use a meat thermometer if you have one; it's the best way to avoid drying out the breast. If you don't have a thermometer, check the cut piece: the meat should be white with no pink parts, and the filling hot. Be careful not to grill too long – breasts dry out quickly.

Grilling vegetables

6

Slice the zucchini into pieces about 1 cm thick, and cut the red bell pepper into larger pieces. Drizzle with canola oil and sprinkle with a pinch of salt. Place on the grill next to the meat and grill for 3–4 minutes on each side, until they are tender and have clear grill marks.

Ingredients: Zucchini, Red bell pepper, Rapeseed oil, Salt
The best grill pan or direct grill. Use tongs to turn the vegetables to avoid breaking them with a spatula. Don't leave thin slices of zucchini on too long – they will burn.

Resting the meat and serving

7

After removing from the grill, set the breasts on a cutting board and loosely cover with aluminum foil for 5–7 minutes – this will allow the juices to redistribute evenly, and the filling will "set." Gently slice the breasts diagonally to reveal the creamy filling. Serve with grilled zucchini and bell peppers. Optionally, drizzle everything with lemon juice just before serving.

Ingredients: Chicken breast, Lemon, Zucchini, Red bell pepper
Resting the meat is key — without it, the juices will run out onto the plate when slicing, and the meat will be dry. Remove the toothpicks before serving.

Fun Fact

💡

Stuffed meats are a technique known in Polish and European cuisine for centuries — the filling of cottage cheese and herbs is a modern twist on traditional cheese fillings that add moisture and aroma to lean cuts of meat.

Best for

letnie grille kolacje z przyjaciółmi rodzinny obiad na świeżym powietrzu

Tips

🍽️ Serving

Serve the breasts sliced diagonally to showcase the creamy filling. Pair it with a fresh salad of tomatoes and onions or arugula with olive oil. For a kick, add slices of pickled pepper or a bit of mustard on the side.

🥡 Storage

Store in the refrigerator for up to 2 days in an airtight container. Gently reheat in an oven preheated to 150°C for 8–10 minutes, covering with foil to prevent the meat from drying out. Freezing stuffed breasts is not recommended (the cheese filling changes texture after thawing).

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Grilled pork neck in mustard marinade with bulgur and asparagus 60 min

Grilled pork neck in mustard marinade with...

Main Dishes
Turkey leg baked with potatoes and grilled vegetables 120 min

Turkey leg baked with potatoes and grilled...

Main dishes
Grilled Pork Neck Skewers with Young Asparagus and Bell Pepper 50 min

Grilled Pork Neck Skewers with Young Aspar...

Snacks
Chicken Souvlaki 45 min

Chicken Souvlaki

Main dishes
Pork skewers with vegetables 90 min

Pork skewers with vegetables

Main Dishes
Grilled Pork Ribs with Honey-Horseradish Glaze and Young Cabbage Salad 150 min

Grilled Pork Ribs with Honey-Horseradish G...

Main dishes

Recipe Categories

Main dishes
Main dishes in: Easter

Main dishes for Easter are a true feast for the palate. Traditionally, the table must include meat as well as vegetarian dishes.

See all recipes in this category
Grilling
Grilling

Grilling is the art of preparing dishes over an open flame - the taste of summer and outdoor gatherings. Recipes for grilled meats: beef steak, pork neck, BBQ ribs, and chicken wings. Marinades that tenderize meat and add flavor: herb, Asian, honey-mustard. Grilled vegetables: bell peppers, zucch...

See all recipes in this category
Advertisement