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Chicken fillet stuffed with quince

Quince will give chicken meat new facets of taste. The other day I saw a very beautiful quince in the store and couldn't resist. I was thinking what to cook from it. I didn't find anything interesting for myself, so I experimented on the go. As a result, my son, who does not eat everything, said: your chicken is just delicious. Unfortunately, I didn't keep up and my quince turned dark on top, and I wanted to keep its bright yellow color. But it didn't affect the taste at all.
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Chicken fillet stuffed with quince
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Chicken fillet stuffed with quince Chicken fillet stuffed with quince
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 37 % 11 g
Fats 43 % 13 g
Carbohydrates 20 % 6 g
181 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

  1. Step 1:

    Step 1.

    Measure the ingredients.

  2. Step 2:

    Step 2.

    Sauce. Grate the cheese on a medium grater. Garlic is passed through a press. Mix sour cream, cheese, garlic, salt and pepper. Mix it up.

  3. Step 3:

    Step 3.

    Filling. Rinse the quince, cut it in half lengthwise, remove the seeds. Cut each half into 5 mm thick half rings.

  4. Step 4:

    Step 4.

    Wash the chicken breast, dry it, cut it along the ridge into 2 parts. In each part, make 4-5 deep cross-sections.

  6. Step 5:

    Step 5.

    Put the chicken in a baking dish.

  7. Step 6:

    Step 6.

    Coat the breast with sauce, trying to get the mass into the cuts.

  8. Step 7:

    Step 7.

    Lay out slices of quince in the cuts on the chicken.

  9. Step 8:

    Step 8.

    Bake for 45-50 minutes at 180 °C. If the quince starts to burn, cover the mold with foil.

Caloric content of the products possible in the composition of the dish

  • Dutch cheese - 352   kcal/100g
  • Swiss cheese - 335   kcal/100g
  • Russian cheese - 366   kcal/100g
  • Kostroma cheese - 345   kcal/100g
  • Yaroslavsky cheese - 361   kcal/100g
  • Altai cheese 50% fat content - 356   kcal/100g
  • Soviet cheese - 400   kcal/100g
  • Cheese "steppe" - 362   kcal/100g
  • Uglichsky cheese - 347   kcal/100g
  • Poshekhonsky cheese - 350   kcal/100g
  • Lambert cheese - 377   kcal/100g
  • Appnzeller cheese with 50% fat content - 400   kcal/100g
  • Chester cheese with 50% fat content - 363   kcal/100g
  • Edamer cheese with 40% fat content - 340   kcal/100g
  • Cheese with mushrooms of 50 % fat content - 395   kcal/100g
  • Emmental cheese with 45% fat content - 420   kcal/100g
  • Gouda cheese with 45% fat content - 356   kcal/100g
  • Aiadeus cheese - 364   kcal/100g
  • Dom blanc cheese (semi-hard) - 360   kcal/100g
  • Lo spalmino cheese - 61   kcal/100g
  • Cheese "etorki" (sheep, hard) - 401   kcal/100g
  • White cheese - 100   kcal/100g
  • Fat yellow cheese - 260   kcal/100g
  • Altai cheese - 355   kcal/100g
  • Kaunas cheese - 355   kcal/100g
  • Latvian cheese - 316   kcal/100g
  • Limburger cheese - 327   kcal/100g
  • Lithuanian cheese - 250   kcal/100g
  • Lake cheese - 350   kcal/100g
  • Gruyere cheese - 396   kcal/100g
  • Garlic - 143   kcal/100g
  • Quince - 40   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Salt - 0   kcal/100g
  • Chicken breast (fillet) - 113   kcal/100g

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