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Magyaros Csirkemell Sonkával Sajttal
Hungarian Chicken Breast with Ham and Cheese
A flavorful Hungarian-style chicken breast dish, stuffed with ham and cheese, then baked to golden perfection. This is a comforting and relatively quick meal, often served with a side of potatoes or a fresh salad.
ð§ ææ
- 4 boneless, skinless Chicken breasts
- 100 g Cooked ham(thinly sliced)
- 100 g Emmental cheese(grated)
- 1 tbsp Paprika(sweet Hungarian paprika)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 100 g Sour cream(for serving (optional))
ðšâð³ äœãæ¹
- 1
Preheat oven to 200°C (400°F). Lightly grease a baking dish.
- 2
Butterfly the chicken breasts by slicing them horizontally almost all the way through, creating a pocket. Be careful not to cut all the way through.
- 3
Season the inside and outside of the chicken breasts with salt, pepper, and paprika.
- 4
Stuff each chicken breast pocket with slices of ham and grated Emmental cheese.
- 5
Place the stuffed chicken breasts in the prepared baking dish. Drizzle with vegetable oil.
- 6
Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and golden brown.
- 7
Let rest for a few minutes before serving. Serve with a dollop of sour cream if desired.
ð¡ ããã®ã³ã
- âEnsure the chicken is cooked to an internal temperature of 74°C (165°F).
- âFor extra flavor, you can add a thin slice of Hungarian sausage or some sautéed mushrooms inside the pocket.
- âIf the top starts to brown too quickly, you can loosely tent it with foil.
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- Use different types of cheese like mozzarella or provolone.
- Add a layer of finely chopped pickles or bell peppers inside the pocket.
- Serve with a side of Hungarian potato salad (krumplisaláta) or boiled potatoes.