Chicken Breast Stuffed with Pork and Liver
by Editorial Staff
A wonderful recipe for chicken breast stuffed with pork and liver, which will be good both for a snack and for a festive table! Stuffed chicken breast stays juicy! And in combination with the filling, it turns out very tasty (tastier than sausage)! It is interesting and simple to prepare – repeat to your health!
Ingredients
- Chicken breast fillet – 2-4 pcs.
- Minced pork – 250 g
- Chicken liver – 100 g
- Garlic – 3 cloves
- Dried paprika – 1 teaspoon
- Ground coriander – 1/2 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 50 ml
- Water – 50 ml
Directions
- Let’s prepare the products for the meatloaf and get started. By the way, you can take 4 fillets, since the minced meat filling is enough.
- Salt and pepper the meat, leave for 10 minutes.
- Let’s start preparing the minced meat filling. We send chopped liver, minced meat, garlic (pass through a press) and all spices to the blender bowl. Twist into a homogeneous mass.
- Cut the breast from the thick side with a knife, make a “pocket”. Be careful not to cut the fillets.
- We transfer the prepared minced meat into a pastry bag and stuff the chicken breast.
- We connect the edges with a toothpick.
- Pour some vegetable oil and water into a baking dish. We bake at a temperature of 200 degrees. Cover the form with foil for the first 20 minutes. Then we cook without foil, periodically pouring over the breasts with the released juice.
- Let the finished stuffed chicken breast cool down – and you can taste it!
- The chicken roll is cut very well, it looks delicious! The only thing, next time I will cook for a beautiful crust, first fry in a pan.
- Due to the minced pork, it turned out juicy. Spices and liver did their job – it turned out very tasty! For a snack, for a sandwich or as a cut for a festive table – an excellent recipe, I recommend it!
Bon appetit!
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