Chicken Breast Stuffed with Pork and Liver

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!

Summary

Ingredients

• Chicken breast fillet – 2-4 pcs.
• Minced pork – 250 g
• Chicken liver – 100 g
• Garlic – 3 cloves
• Dried paprika – 1 teaspoon
• Ground coriander – 0.5 teaspoon
• Salt to taste
• Ground black pepper – to taste
• Vegetable oil – 50 ml
• Water – 50 ml

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Instructions

1. Finely chop the chicken liver, ensure the pork is minced, mince the garlic cloves, and measure out the paprika and coriander.
2. Season the chicken breasts generously with salt and pepper on all sides, then let rest for 10 minutes.
3. While the chicken rests, combine the chopped liver, minced pork, minced garlic, paprika, coriander, salt, and pepper in a blender and blend until smooth.
4. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each chicken breast, cutting about three-quarters of the way through without cutting all the way through.
5. Pipe or spoon the filling evenly into each chicken pocket.
6. Secure each opening with a toothpick.
7. Pour the vegetable oil and water into a baking dish and place the stuffed breasts in the dish.
8. Bake covered with foil at 200°C (400°F) for 20 minutes.
9. Remove the foil and continue baking for 20 more minutes, basting the chicken with the pan juices every 5 minutes.
10. Remove from the oven when the chicken reaches 74°C (165°F) in the thickest part and the pork filling reaches 63°C (145°F).
11. Cool for 5 minutes before serving.

Bon appetit!