Stuffed Chicken Breast Recipe with Tomato & Mozzarella – Step-by-Step Preparation

Stuffed Chicken Breast with Tomato & Mozzarella on Rice with Creamy Herb Sauce Tender chicken breast, filled with aromatic tomato and creamy mozzarella – served with fluffy rice and a delicate herb sauce. This dish combines Mediterranean freshness with creamy seasoning and is perfect for camping or at home. Quickly prepared in a pan, satisfying and full of flavor – a real treat for anyone who loves uncomplicated yet refined dishes. Ingredients for 2 servings For the chicken:• 2 chicken breast fillets• 1 ball mozzarella• 2 tomatoes (or a few cherry tomatoes)• Salt & pepper (season with salt and pepper)• a little olive oil For the rice:• 150 g basmati rice or long-grain rice• 1 tsp salt For the herb sauce:• 200 ml cream or cooking cream• 100 ml vegetable broth• 1 tsp mustard• 1 tsp lemon juice• fresh herbs (e.g., parsley, chives, basil) or frozen herb mixture• Salt & pepper Preparation:1. Cook rice according to package instructions in lightly salted water and keep warm.2. Slice the chicken breast lengthwise to create a pocket. Season with salt and pepper.3. Slice the tomatoes and mozzarella. Fill the chicken breasts and secure with toothpicks.4. Heat a little olive oil in a pan. Brown the stuffed chicken breast on both sides until golden. Reduce heat, cover, and let simmer for approx. 10–12 minutes until the meat is cooked through.5. For the sauce, bring cream and broth to a boil in a small pot. Stir in mustard and lemon juice. Finely chop the herbs and stir them in. Season with salt and pepper and let simmer briefly.6. Distribute the rice on plates, place the chicken breast on top, and pour the creamy herb sauce over it. Tip:• For extra flavor, spread the stuffed chicken breast with a little pesto, herb cream cheese, or fresh spinach before filling.• For baking or a lower-fat preparation, the stuffed chicken breast can also be cooked on baking paper in the oven – this keeps it particularly juicy.• The chicken breasts can also be excellently prepared in a pan, ideal for camping or outdoor cooking with a gas stove or gas grill.

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Chicken and pineapple skewers from the plancha

Chicken and pineapple skewers - Juicy chicken cubes meet fruity pineapple – a perfect duo for the grill! These exotic skewers combine the savory notes of soy sauce and ginger with the fresh acidity of lime and a hint of maple syrup. Grilled on a hot plancha, the pineapple pieces caramelize slightly, creating an unparalleled aroma. Ideal for summer evenings, quick BBQs, or as a highlight at your next grill party. Simply prepare, grill briefly, and enjoy! Ingredients for 4 skewers: 2 chicken breast fillets ½ fresh pineapple Marinade: 2 tbsp soy sauce 1 tbsp maple syrup 1 juice of half a lime 1 tsp grated ginger 1 clove of garlic, finely chopped 1 tsp sesame oil 4 metal skewers Sunflower oil or coconut oil for frying Preparation: Mix together soy sauce, honey, lime juice, ginger, garlic, and sesame oil. Dice the pineapple as well – not too small, so it stays juicy when grilled. Cut the chicken breast into approximately 2.5 cm cubes and let it marinate. Skewer chicken and pineapple alternately. Heat the plancha to medium-high heat. Spread a little oil on the hot surface. Place the skewers on the grill and grill until golden brown on all sides – about 10–12 minutes, turning regularly. Brush with some of the remaining marinade at the end for extra shine and flavor.

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Grilled whole chicken with coleslaw and vegetables

Grilled whole chicken, coleslaw with horseradish and carrots, herb mayonnaise For 5 people Ingredients: For the chicken: 1 whole chicken (about 1.5 kg) 1 generous tablespoon of salt 1 small teaspoon of white pepper 1/2 teaspoon grated nutmeg 1 heaped teaspoon of turmeric 1 heaped teaspoon of garlic powder 1 heaped teaspoon of mustard seeds 1/2 teaspoon sugar 3 teaspoons of sunflower oil Small potatoes (type Grenaille/triplets) 100 g bacon Vegetables (peppers, onions, zucchini, etc.) For the salad: 1/2 head of white cabbage 1 tablespoon sugar Salt and pepper (to taste) 4-5 tablespoons of sunflower oil 2-3 tablespoons of vinegar 1 tablespoon grated horseradish (jarred horseradish works well) 1 carrot For the mayonnaise: 200 g mayonnaise 1 handful of flat-leaf parsley Juice of half a lemon pepper preparation For the chicken Make a marinade with the spices, salt, pepper, and sugar. Rub the chicken all over, trying to get under the skin and into the abdominal cavity with your fingers. The chicken should be as seasoned as possible. Let the meat rest at room temperature for at least 90 minutes or refrigerate overnight. Brush the meat with oil, place it on the oven rack, and grill it in a covered grill at 180°C for about 60 minutes. About halfway through the grilling time, you can add bacon bits, some small potatoes, and chopped vegetables—all of which will be wonderfully flavored by the juices from the chicken. Grill the chicken until tender and crispy. At the end, you can increase the heat to ensure it is thoroughly cooked. For the salad Grate/cut the cabbage into thin strips, place it in a bowl, and add the sugar and salt. Squeeze the cabbage with your hands to soften it. Then add the horseradish, grated carrot, oil, and vinegar to the cabbage. Season with salt and pepper as desired. For the mayonnaise Mix the mayonnaise with the finely chopped parsley. Season with pepper and lemon juice.

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Roast chicken with vegetables, mushrooms and couscous

Roasted Chicken with Crispy Vegetables and Couscous – Hearty, Aromatic, and Perfect for Outdoor Cooking. This balanced chicken dish combines tender roasted chicken thighs with crispy vegetables, aromatic mushrooms, and fluffy couscous. Prepared in a wok, the meat and vegetables develop intense roasted flavors, while butter, garlic, and lemon create a harmonious, full-bodied sauce. The finely seasoned couscous with turmeric perfectly complements the dish. Whether cooking on the grill, a camping stove, or in an outdoor kitchen – this simple recipe for roasted chicken with vegetables impresses with its taste, freshness, and variety.   For 5 people Ingredients: For the chicken: approx. 1 kg boneless chicken thighs 100 g butter 4-5 cloves garlic 2 large carrots ½ small celeriac 5-6 shallots 200 ml water or broth A little salt and freshly ground pepper 1 teaspoon sugar 3 tablespoons butter 2 tablespoons sunflower oil approx. 1 lemon For the couscous: 250 g couscous Salt and white pepper 1 small teaspoon ground turmeric Lemon juice (to taste) Preparation For the chicken Heat one tablespoon of butter and the oil in a wok and briefly sauté the carrots and celeriac, cut into long strips. As soon as they change color, add the halved shallots and sauté briefly again. Set the vegetables aside. Clean the chicken thighs, cut them into large pieces, season with salt, pepper, and a little sugar. Heat the wok to a high temperature and sear the thighs until they release from the bottom and are two-thirds cooked. Add the chopped mushrooms and, after a while, the finely chopped garlic. Drizzle with lemon. Once the meat and mushrooms are cooked, add a little water or broth, bring to a quick boil, and add the remaining butter. Turn off the heat, add the roasted vegetables, and swirl them in the pan until the sauce thickens with the butter. Taste and season with salt and pepper if necessary. For the couscous Mix the couscous with a little salt, pepper, and turmeric in a bowl. Add the amount of water indicated on the package and cover the bowl. Let the couscous rest for about 15 minutes. Add lemon juice if desired.

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Hessian Roast Chicken with Apple Wine – Crispy and Juicy from the Oven

Hessian Roast Chicken with Cider – Juicy, Aromatic, and Perfect from the Grill or Oven. This traditional roast chicken combines regional Hessian cuisine with modern grilling enjoyment or oven preparation. Regular basting with cider and poultry stock keeps the chicken particularly juicy, while the skin becomes golden brown and crispy on the outside. Fresh apples, herbs like thyme, and a hint of lemon provide a fine, fruity note and a balanced aroma. Whether grilling in the garden, on the rack, or cooking comfortably in the oven – this cider chicken is a real highlight for everyone who loves classic recipes with a special taste.   Prep time: 20 minutes Cooking time: 50 minutes Serves 4 Ingredients 1 free-range chicken, at least 1.8 kg 1 kg apples (dessert apple e.g., Red Delicious) 50 g butter 1 bottle of cider 200 ml poultry stock 2 onions 4 shallots 1 bunch of various herbs (e.g., thyme, parsley) 1 lemon Guérande salt (sea salt) and white pepper Preparation Wash the apples and quarter them. Peel and halve the onions and shallots. Preheat your grill to approx. 240 °C or prepare the oven. If desired, briefly flambé the chicken in cider to intensify the flavor. Then rub the chicken with the lemon and stuff it with the herb bundle, one tablespoon of Guérande sea salt, and 2 generous pinches of pepper. Tie with kitchen twine to help the chicken keep its shape. Place the chicken on a rack or in a chicken roaster so that it cooks evenly from all sides. Place the butter flakes and apples around the chicken. Let the chicken roast for approx. 15 minutes, then drizzle it with poultry stock and cider. Repeat this process over the next 45-55 minutes until the roast chicken is perfectly cooked through and the skin is crispy. Chef's Tip During roasting, drizzle cider and poultry stock over the chicken several times with a small ladle to ensure the skin becomes nice and crispy. For extra crispy skin, place the chicken breast-side down first and turn it halfway through cooking.

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Bánh Mì – the Vietnamese sandwich with a crispy baguette

Bánh Mì – the Vietnamese sandwich with crisp vegetables and juicy chicken patties. This popular Vietnamese street food combines a crispy French baguette, savory chicken patties, and fresh vegetables for a unique taste experience. The creamy, slightly spicy mayonnaise meets crunchy cucumbers, carrots, radish, and aromatic fresh herbs like cilantro and mint. Prepared quickly on the grill, Bánh Mì is ideal for fast outdoor cooking, sociable barbecue evenings, or as a creative Vietnamese sandwich recipe with international flair.   For 4 people Preparation: 40 minutes Cooking time: +/- 5 minutes Difficulty: * For the pink mayonnaise 150 g mayonnaise 1 tbsp ketchup 1 tbsp tomato paste 1 pinch cayenne pepper 1 pinch ground pink pepper For the chicken patties 450 g chicken breast 1 egg 1 rusk For assembly 1 spring onion 1 tbsp chopped cilantro 2 crispy baguettes 1 cucumber 1 carrot ½ black radish 1 small bunch fresh mint For the mayonnaise, mix all ingredients well. Place the diced chicken breast, rusk, and chopped cilantro in a blender. Add the egg, season with salt, pepper, and a dash of soy sauce, and blend until a homogeneous mixture is formed. Lightly moisten your hands and take a small amount of the meat mixture. Form into small balls, gently flatten them, and shape into chicken patties. Continue until all the mixture is used. Set aside for grilling. Peel the carrots and black radish. Wash the cucumber. Cut the vegetables into fine strips. Slice the spring onion thinly. Preheat the grill and brown the chicken patties on both sides with a little oil for a few minutes until golden. Halve the baguettes lengthwise and cut them open. Spread both halves with the pink mayonnaise. Arrange the prepared vegetables and chicken patties side by side. Close the Vietnamese sandwich and serve immediately with fresh mint and a squeeze of lime.

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Sweet & Spicy Chicken Thighs: Recipe & Preparation

Marinated Sweet and Spicy Grilled Chicken Thighs – flavorful, juicy, and perfect for outdoor cooking.   These grilled chicken thighs impress with an intense sweet and spicy marinade made from chili, garlic, soy sauce, and lemon. Slow grilling makes the thighs particularly tender, allowing the flavors to develop optimally. Whether for a backyard barbecue or cooking at a campsite, this grilled chicken thigh recipe is easy to prepare, wonderfully aromatic, and a true highlight for all lovers of hearty outdoor dining.   Ingredients: 4 dried red chilies 4 cloves garlic 2 tbsp soy sauce 1 tbsp brown sugar or honey 1 tsp lemon juice 1 lemon 1 tsp cornstarch or all-purpose flour 1 tsp salt 1 tsp freshly ground pepper 1 tbsp oil 4 chicken thighs A handful of fresh cilantro leaves Preparation Marinade: 1. Blend the dried red chilies and garlic cloves with one tablespoon of water to form a paste. 2. Place a pan over medium heat and add the oil. Once hot, add the chili-garlic paste and sauté for about 1 minute until fragrant. 3. Now add soy sauce, lemon juice, salt, and brown sugar or honey. Stir everything well and pour in 125 ml of water. Bring the sauce briefly to a boil and let it simmer gently for 2 minutes to thicken slightly. 4. In a small cup, mix 2 tablespoons of water with the cornstarch and stir the mixture into the pan to further thicken the sauce to a creamy consistency. Chicken: 1. Place the chicken thighs in a large bowl and pour the prepared sweet and spicy marinade over them. Marinate the meat for at least 4 hours, ideally overnight in the refrigerator, so that the flavors can properly infuse and the meat becomes tender. 2. Preheat the grill (or oven) to 200 °C to cook the chicken thighs evenly and juicily. 3. Place the marinated chicken thighs in a suitable grilling pan, such as our robust cast-iron pan or a grill pan with insulating properties. 4. Cut the onion into large wedges and distribute them among the chicken thighs. Also, place thin lemon slices on the meat to add an aromatic note during grilling. 5. Grill the chicken thighs for 35 to 40 minutes, until golden brown all around and cooked through. You can brush the thighs with some marinade or honey in between to achieve a creamy texture and glossy glaze. 6. To serve, sprinkle the chicken thighs with fresh cilantro and serve with warm basmati rice or a fresh salad.

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Spinach Artichokes Chicken Thighs

Spinach artichoke chicken thighs with delicious marinade Ingredients: 4 boneless, skinless chicken thighs 1 teaspoon salt 2 tsp freshly ground pepper 1 tsp paprika spice 4 garlic cloves, finely sliced 1 lemon, thinly sliced 7 - 8 canned artichoke hearts 2 tbsp butter 200 g baby spinach 200 g mushrooms, thinly sliced 100 ml chicken broth 120 ml whipped cream Preparation: 1. Preheat the grill to 230 C. 2. Spread 1 teaspoon of salt, paprika, and pepper over the chicken thighs and massage them in thoroughly. Let the marinade soak in for 4 hours or overnight. 3. Place the cast iron skillet in the Culinary Modular insert and add 1 tablespoon of butter. Once melted, add the chicken thighs to the skillet. Sear for a few minutes on each side to achieve a golden brown color. 4. Remove it from the pan and set it aside for later use. (The chicken will not be fully cooked at this point.) 5. Add the remaining butter and garlic to the cast-iron skillet. Stir, then add the sliced ​​mushrooms. Don't add salt or stir the mushrooms too often. Once they're evenly browned, sprinkle the remaining mushrooms with salt. 6. Add the spinach and grill for 1 minute, then pour in the chicken broth. Add the artichoke hearts and grill for 2 minutes. Finally, add the heavy cream and stir. 7. Place the grill rack in the cast-iron skillet and layer the seared chicken thighs with the lemon slices on top. Cook in the preheated grill for 20 minutes. 8. Serve warm with some crusty bread.

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Classic Chicken Sandwich

Classic Grilled Chicken Sandwich – Juicy, Crispy, and Full of Flavor A grilled chicken sandwich is always a good idea – especially when it combines juicy chicken breast meat, crispy bacon, and a perfectly fried egg. This classic grilling recipe delivers authentic BBQ flavor: the combination of direct and indirect heat keeps the chicken meat especially tender, while the grill provides smoky, roasted notes. A creamy mustard BBQ sauce adds a pleasant smoky spice to the chicken sandwich and perfectly rounds off the flavor. Whether you're grilling in the garden, outdoor cooking, or camping with a gas grill – this simple chicken sandwich recipe is quick to prepare and ideal for anyone who loves hearty grilled dishes with crispy components and juicy meat.   Ingredients: 2 toasties 1 corn-fed chicken breast fillet 2 eggs 1 pack bacon 4 tbsp mayonnaise 2 tsp coarse Dijon mustard 1 tbsp BBQ sauce EL spicy scrambled egg seasoning Olive oil Salt & freshly ground pepper Equipment optionally, Campingaz Culinary Modular cast iron griddle for the perfect grilling experience Preparation 1. Mix mayonnaise, coarse Dijon mustard, and BBQ sauce to create a flavorful sauce. 2. Fry bacon until crispy in the cast iron griddle and keep warm. 3. Grill the chicken breast fillet until crispy on both sides over direct heat on the hot cast iron grate, then move to the indirect side and cook until an internal temperature of 73 degrees is reached, to keep the chicken meat juicy. 4. Meanwhile, fry the fried egg in the cast iron griddle. As soon as the egg is in the pan, season immediately with the spicy scrambled egg seasoning. Fry the egg on both sides, according to taste. 5. Slice the chicken meat and season with salt and freshly ground pepper. 6. Cut toasties in half and lightly toast the cut sides on the grill. Then spread both cut sides with the mayonnaise mixture and layer from bottom to top with the fried egg, juicy chicken meat, crispy bacon, and some parsley for decoration. Place the top halves of the toasties on top and press everything down lightly.

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