Media

Chicken breasts stuffed with soft cheese and pâté

Name: Chicken breasts stuffed with soft cheese and pâté
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Traditional
Ingredients: 600 g Chicken breast (4 thin butterflied fillets); 100 g Pâté; 120 g Processed cheese portions (6 portions); 20 ml Lemon (juice); 25 ml Extra virgin olive oil (EVOO); 4 g Salt; 1 g Pepper

Chicken breast rolls filled with soft cheese and pâté, browned then baked until juicy and cooked through.

25 minprep

25 mincooking

4servings

2.009 kcalwhole recipe

502 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Traditional

Gluten-free y 8 más Indicative dietary requirements

View full classification 22 etiquetas

Diet

Omnivorous

Necesidades alimentarias

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

Baking

Aparatos

Oven

Cocina

Traditional

Season

All year round

Occasion

Everyday menuFor the whole family

Nutrition

High in proteinLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Chicken breast 4 thin butterflied fillets 600 g
Pâté 100 g
Processed cheese portions 6 portions 120 g
Lemon juice 20 ml
Extra virgin olive oil (EVOO) 25 ml
Salt 4 g
Pepper 1 g

Shopping list Select and share only what you need

7 ingredients selected

Chicken breast 600 g
Pâté 100 g
Processed cheese portions 120 g
Lemon 20 ml
Extra virgin olive oil (EVOO) 25 ml
Salt 4 g
Pepper 1 g

Email WhatsApp

Let’s get cooking

Method

Flatten the fillets between two sheets of baking paper to an even thickness. Season lightly.
Divide the pâté and cheese among them, keeping the edges clear. Roll and tie with kitchen string.
Brown the rolls in the oil for 5–6 minutes, turning regularly.
Transfer to a dish, add lemon and bake for 14–18 minutes at 190°C, until the centre reaches 74°C.
Rest for 5 minutes, remove the string and slice.

Found an error? Help us keep this recipe clear and reliable.

Suggest a correction →

Ingredients

Method

Follow AceiteySal