Usuba
Stuffed Chicken with Mushrooms and Cheese
Whole chicken with a tender filling of noodles, mushrooms, cheese and bell pepper. The dish is cooked in the oven and turns out juicy and aromatic. Suitable for festive table and family lunch.
- Total
- 40 min
- Standard serving
- 491.1 g
Ingredients
Total 8
Instructions
- 1
Step 1
Thaw the chicken. Carefully remove the skin without damaging it, leaving the wings intact. Separate the meat from the bones and cut it into medium-sized cubes.
- 2
Step 2
Boil the noodles in salted boiling water for 2–3 minutes, then drain in a colander. Mix the noodles with the chopped chicken meat.
- 3
Step 3
Cut the bell pepper into medium cubes. Finely chop the pickled mushrooms. Grate the cheese on a coarse grater.
- 4
Step 4
Combine the noodles with meat, pepper, mushrooms, and cheese. Add egg, chopped parsley, butter, salt, and black pepper. Mix thoroughly.
- 5
Step 5
Lay the chicken skin on a table, salt and pepper it. Place the filling in the center and carefully form the bird. Secure the skin with thread or toothpicks.
- 6
Step 6
Place the stuffed chicken in a baking dish. Coat the top with a mixture of mayonnaise and sunflower oil.
- 7
Step 7
Bake in a preheated oven at 180–200°C for 1–1.5 hours until fully cooked. The chicken should turn golden brown, and the meat should easily separate from the bones.
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