Stuffed chicken breasts in the oven

3 servings
1 hour 20 min

Prepare all the necessary ingredients for the dish. If the chicken breasts are large, then 3 pieces will be enough, if small, then you can take 4.

Wash each chicken fillet, dry and make longitudinal cuts, but not to the end. Reveal the meat as a book. Salt the chicken, pepper and sprinkle with ground paprika.

Prepare all the necessary ingredients for the sauce. Take sour cream more so that the sauce is dense and does not spread.

In a bowl, combine the mayonnaise, sour cream and ground black pepper. Mix everything well. If you want the sauce to be sharper, you can add 1-2 cloves of garlic to it, passed through the press.

Brush the opened breasts with sauce and leave the chicken to marinate for 15-20 minutes.

Prepare all the necessary ingredients for the filling. In addition to dill, you can use other greens, for example, parsley or cilantro. Wash the greens, dry. Greens can be left with whole twigs or finely chopped with a knife.

Wash the tomatoes, dry and cut into semicircles. For this dish, it is better to take fleshy dense tomatoes with a little juice. If a lot of juice is released from tomatoes when cutting, it must be drained, as well as the inner seed part of the vegetables should be cut.

Spread the dill sprigs all over the chicken fillet. Spread 4-6 slices of tomatoes on top of one half of the chicken (depending on the size of the fillet and the tomatoes themselves).

Give the chicken fillet its original look again. To prevent the filling from falling out during baking, stab the edges of the fillet with toothpicks.

Place the chicken breasts in a vegetable oil-greased baking dish. Grease with vegetable oil on top, too. Sprinkle with salt, ground with pepper and paprika. Place the chicken tin in the oven preheated to 180 ° C for 40-45 minutes. The exact timing of the roasting depends on the specifics of your oven.

Transfer the finished chicken breasts to a plate, cut into portions and serve. Enjoy your meal!