Can I use other chicken parts?

Chicken breasts work best, but you can try with boneless chicken thighs — reduce baking time to 20 minutes.

How long should I bake them?

Bake at 190°C (375°F) for exactly 25 minutes. For larger breasts, you can increase to 30 minutes, but watch carefully to avoid drying.

What can replace sour cream in the filling?

Use heavy cream or mascarpone for a richer, creamier filling.

How do I know the chicken is cooked?

Pierce the thickest part with a knife — juices should run clear. The internal temperature should reach 74°C (165°F).

Chicken breast stuffed with cheese

Name: Chicken breast stuffed with cheese
Total time: 25 min
Yield: 3 порции
Cuisine: International
Ingredients: Chicken fillet — 500 g; Dorblu Cheese — 50 g; Sour cream — 50 g; Ham — 100 g; Salt — 3 g; Spice — 3 g

45min

706g

Nutrition per 100g

166

This dish is a real treat for lovers of tender meat with a flavorful filling. Juicy chicken breasts, stuffed with creamy cheese and sour cream, wrapped in thin ham and baked to golden perfection. Each bite melts in your mouth, with the cheesy filling adding a touch of elegance. Simple to make and stunning on the plate, it's perfect for a cozy dinner. At just 166 calories, it's a great choice for a wholesome meal.

HealthyanddeliciousLunchMeatFats & OilsCheeseBakedNew YearAt the Table

WHAT YOU WILL NEED

From ingredients

6 products

Base

Filling

Wrap

Spices

SIMPLE PROCESS

Step by step recipe

The key to this dish is proper stuffing: cut a pocket in each breast and fill it with the cheese mixture. The ham not only adds flavor but also helps hold the filling inside. Bake at 190°C for 25 minutes, then let the meat rest in the oven for 5 minutes — this keeps it juicy.

Step 1

Prep the Chicken

Rinse and pat dry the chicken breasts. Cut a deep pocket lengthwise in each, leaving about 2 cm at the edges.

Step 2

Make the Filling

In a bowl, mix the cheese, sour cream, salt, and pepper until smooth.

Step 3

Stuff the Breasts

Fill each pocket with the cheese mixture, distributing it evenly.

Step 4

Wrap in Ham

Wrap each stuffed breast with a slice of ham and secure with toothpicks or skewers.

Step 5

Bake

Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper, place the breasts on it, and brush with olive oil. Bake for 25 minutes.

Step 6

Serve

Let the baked breasts rest in the turned-off oven for 5 minutes. Remove toothpicks, slice, and serve hot. Enjoy!

CHEF'S TIP

Make the Cut Carefully

Slice the breast lengthwise, leaving 2 cm at the edges, to create a deep, even pocket for the filling.

Use a Bold Cheese

Blue cheese like Dorblu adds a tangy kick. For a milder taste, swap for cream cheese or mozzarella.

Secure the Ham Well

Use toothpicks or skewers to keep the ham firmly wrapped around the chicken during baking.

Don't Overbake

Bake at 190°C (375°F) for exactly 25 minutes. Then let the breasts rest in the turned-off oven for 5 minutes — they'll finish cooking without drying out.

SUBSTITUTIONS

Add your taste

With Feta Instead of Blue Cheese Replace blue cheese with feta — saltier and less pungent.
With Bacon Instead of Ham Swap ham for thin bacon slices — they add crispiness and a smoky flavor.
Add Spinach to the Filling Mix 50g of chopped spinach into the cheese filling for extra freshness and color.
Without Ham (Low-Carb) Skip the ham wrap and bake the breasts with just the filling, brushed with olive oil.

HOW TO STORE

How to Store Cheese-Stuffed Chicken Breasts

Cool the breasts, place in an airtight container, and refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 10-15 minutes or in the microwave. Avoid freezing with the filling — the cheese may become grainy upon thawing.

GOOD TO KNOW