Stuffed boneless chicken in the oven

10 servings
2 hours

Let's prepare the products: boil the eggs, wash the chicken well

Let's start freeing our chicken from the bones - everything is not as difficult as it seems at first glance. You need to start from the back, gradually separating the meat from the bones and cutting the joints of the thigh and wing

We take out the femur, as if turning the meat on the underside, leave the lower legs

We do the same with the second half of the chicken

We continue to gently push the meat in the direction of the dorsal bones, leave the chicken fillet on the skin, and remove the dorsal skeleton

This is how the chicken rests in a relaxed state)

Salt, pepper, add your favorite spices, I sprinkled a little with Provence herbs and add a little vegetable oil. Let's leave the chicken to marinate for a while

On vegetable (you can fry onions in butter) until golden

I add buckwheat and fry everything together a little more

Now we send buckwheat to cook, add 200 ml of water and cook until ready

Fry the mushrooms. I have been left with frozen porcini since autumn, but you can take any mushrooms - mushrooms, oyster mushrooms, etc. In any case, it will be delicious. You can even do without them

We rub cheese on a coarse grater

We prepare the filling - cheese, buckwheat, mix mushrooms, add a raw egg

This is the filling I got. But there are a lot of options, it all depends on your mood, imagination and food in the refrigerator)

We lay out half of the filling, boiled eggs on top

Another layer of filling

Sew gently, grease a little with vegetable oil on top and put it in the preheated oven until tender.

This is how beautiful it turned out!!!

And in the section