Chicken fillet stuffed with quince

2 servings
1 hour 30 min

Measure the ingredients.

Sauce. Grate the cheese on a medium grater. Run the garlic through the press. Mix sour cream, cheese, garlic, salt and pepper. Mix.

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

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

Place the chicken in a baking dish.

Coat the breast with sauce, trying to make sure that the mass gets into the cuts.

Put quince slices in the cuts on the chicken.

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