Stuffed Chicken Breast with Processed Cheese & Stir-fry Vegetables

5 from 3 votes
Prep Time 30 minutes
Cook Time 15 minutes
Rest Time 2 minutes
Total Time 47 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 129 kcal


Chicken Breasts:

  • 1 whole Chicken breast
  • 2 Discs Scheibletten cheese
  • 1 pinch Sweet paprika powder
  • 1 pinch Garlic pepper
  • 1 pinch Curry
  • 1 pinch Seasoned salt
  • 1 Pinch (very little) Mace
  • 1 Pinch (very little) Oil
  • Toothpick

Vegetable pan:

  • 3 Poles Asparagus white
  • 150 g Mushrooms brown
  • 1 piece Onion
  • 4 piece Snack peppers
  • 1 small Zucchini
  • 1 small Oil
  • Rosemary, oregano, fresh thyme
  • Seasoned salt
  • Telly cherry pepper


  • 1 tbsp Butter
  • 1 tbsp Flour
  • 150 ml Asparagus stock
  • 150 ml Telly cherry pepper
  • 150 ml Freshly grated nutmeg
  • 150 ml Salt
  • 50 ml Cream


Chicken breast:

  • Halve the whole chicken breast (2 halves in a row) and remove the middle tendon. Then cut a pocket into it and put in a slice of sliced ​​cheese. Fix with a toothpick! Season with paprika, curry, seasoned salt, garip pepper and mace. Oil something! Put aside!

Set the oven to 200 ° degrees top / bottom heat!

    Vegetable stir-fry and sauce:

    • Peel the asparagus and cut into thin slices. Preferably on a slicer. Then cook in salted water for 4 minutes. Save the brew and chill the asparagus in cold water! Clean and quarter the mushrooms, peel the onion and cut into wedges. Wash the zucchini and cut into pieces. Quarter the peppers, clean and wash.
    • Heat the oil in a pan and fry the mushrooms in it until they get color, then add the onions, peppers and zucchini. Season with salt, pepper and herbs! Finally fold in asparagus! Sizzle for 10 minutes while turning. Melt the butter in a saucepan at the same time, stir in the flour and fry briefly until a roasted aroma arises but does not turn brown, deglaze with the stock and stir well so that there are no lumps. Season with salt, pepper and nutmeg. Refine with cream! Keep everything warm at the lowest setting!

    Chicken breast:

    • Next, put the chicken breast in a baking dish and bake in the preheated oven for 15 minutes! Actifry works great too!
    • Take the chicken breast out of the oven and let it cool down briefly. Remove toothpicks, cut in half and distribute on plates! Add vegetables and sauce! Serve! 🙂


    Serving: 100gCalories: 129kcalCarbohydrates: 6gProtein: 3.3gFat: 10.3g
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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