Peito DE Frango Gratinado DE Mussarela
PEITO DE FRANGO GRATINADO DE MUSSARELA is a easy Brazilian recipe that serves 3. 500 calories per serving. Recipe by Renildo Fogaréu on YouTube.
Prep: 30 min | Cook: 40 min | Total: 1 hr 25 min
Cost: $9.15 total, $3.05 per serving
Ingredients
- 3 pieces Chicken Breast (boneless, skinless, about 600 g total)
- 1 tsp Salt (fine sea salt)
- ½ tsp Black Pepper (freshly ground)
- 1 tsp Paprika (spicy or smoked)
- 1 tsp Oregano (dried)
- 1 medium Tomato (diced, about 150 g)
- 1 small Onion (sliced into half‑moon, about 80 g)
- 3 pieces Hard‑Boiled Eggs (cooled and grated)
- 150 g Mozzarella Cheese (shredded; reserve 30 g for topping)
- 2 tbsp Fresh Parsley (chopped (cheiro verde))
- 2 tbsp Mayonnaise (regular)
- 1 tbsp Olive Oil (for greasing the baking dish)
Instructions
Trim and Pound Chicken
Place the three chicken breasts on a cutting board, trim any excess fat, then cut them into even fillets. Using a meat mallet, gently pound each piece to an even thickness of about ½ cm.
Time: PT10M
Season the Chicken
Sprinkle salt, black pepper, spicy paprika and dried oregano over both sides of the chicken pieces. Rub the spices in with your hands until fully coated.
Time: PT5M
Prepare the Filling
In a mixing bowl combine the diced tomato, half‑moon sliced onion, grated boiled eggs, shredded mozzarella (reserve 30 g for topping), chopped parsley, mayonnaise, 1 tsp salt and ½ tsp black pepper. Mix until the filling is homogeneous.
Time: PT10M
Preheat Oven
Set the oven to 200°C and allow it to preheat fully.
Time: PT10M
Temperature: 200°C
Grease Baking Dish
Lightly coat the baking dish with olive oil using a pastry brush.
Time: PT2M
Assemble the Stuffed Chicken
Lay the chicken pieces side by side in the dish. Spoon an equal amount of the filling onto each piece, spreading it to the edges. Sprinkle the reserved mozzarella on top of each stuffed breast.
Time: PT5M
Bake the Chicken
Place the dish in the preheated oven and bake for 40 minutes, or until the chicken reaches an internal temperature of 75°C and the cheese is melted and lightly golden.
Time: PT40M
Temperature: 200°C
Rest and Serve
Remove the chicken from the oven and let it rest for 5 minutes before serving to retain juices.
Time: PT5M
Nutrition Facts
- Calories
- 500
- Protein
- 35 g
- Carbohydrates
- 5 g
- Fat
- 30 g
- Fiber
- 1 g
Dietary info: High protein, Gluten‑free, Keto‑friendly (moderate)
Allergens: Eggs, Milk (cheese), Mayonnaise (contains egg)
Ingredient Substitutions
- Instead of Paprika: smoked paprika
- Instead of Oregano: Italian seasoning
- Instead of Mozzarella Cheese: provolone, monterey jack
- Instead of Fresh Parsley: cilantro
- Instead of Mayonnaise: Greek yogurt
- Instead of Olive Oil: vegetable oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Meat Mallet
- Mixing Bowl
- Spatula
- Grater
- Baking Dish
- Pastry Brush
- Oven
- Measuring Spoons
Critical Steps — Do Not Skip
- Trim and Pound Chicken
- Preheat Oven
- Assemble the Stuffed Chicken
- Bake the Chicken
Chef Tips from the Video
- For extra flavor, marinate the chicken with the spices for 15 minutes before pounding.
- Use parchment paper in the baking dish for easier cleanup.
- A quick splash of lemon juice over the finished dish brightens the flavors.
Troubleshooting
Chicken turns out dry
Do not overbake; use a meat thermometer and remove the chicken at 75°C. Let it rest before cutting.
Filling is watery
Pat the diced tomato dry with paper towels and reduce the amount of mayonnaise.
Cheese does not melt
Make sure the oven is fully preheated to 200°C and bake for the full 40 minutes; cover with foil if browning too quickly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can freeze uncooked, assembled chicken for up to 2 months; thaw before baking.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the filling up to 24 hours in advance and keep refrigerated.
- Season the chicken and keep covered in the fridge; bake when ready.
- The dish can be baked fully, cooled, and reheated in the oven for a quick meal.
Frequently Asked Questions
What is the cultural significance and history of stuffed chicken breast in Brazilian cuisine?
Stuffed chicken (frango recheado) is a beloved home‑cooking staple in Brazil, often prepared for family gatherings and weekend meals. The combination of cheese, eggs and herbs reflects the Portuguese influence on Brazilian comfort food, turning a simple protein into a festive, hearty dish.
What are the traditional regional variations of stuffed chicken in Brazil?
In the Northeast, cooks often add dendê oil and coconut milk for a tropical twist. In the South, smoked cheese or ham may replace mozzarella. The core idea—chicken breast filled with a rich, creamy mixture—remains consistent across regions.
How is mozzarella and egg stuffed chicken traditionally served in Brazil?
It is typically served hot, accompanied by rice, beans, and a fresh salad. Some families also pair it with mandioca (cassava) or roasted potatoes, making it a complete lunch or dinner plate.
During which celebrations is stuffed chicken commonly prepared in Brazilian culture?
Stuffed chicken appears on birthdays, family reunions, and especially during Festa Junina (June festivals) where hearty, cheesy dishes are favored. It’s also a go‑to recipe for Sunday family meals.
What other Brazilian dishes pair well with mozzarella and egg stuffed chicken?
A side of feijão tropeiro (bean and sausage mix), vinaigrette salad, and farofa (toasted cassava flour) complement the richness of the stuffed chicken beautifully.
What makes this mozzarella and egg stuffed chicken special in Brazilian cuisine?
The use of mozzarella and grated hard‑boiled eggs creates a creamy, protein‑dense filling that is both familiar and indulgent, showcasing Brazil’s love for cheese‑forward comfort foods while keeping the dish quick and easy.
What are the most common mistakes to avoid when making mozzarella and egg stuffed chicken?
Over‑cooking the chicken, under‑seasoning the filling, and using too many watery tomatoes are the top pitfalls. Follow the timing, keep the filling dry, and check the internal temperature for best results.
Why does this recipe use a meat mallet instead of simply slicing the chicken thin?
Pounding the chicken creates an even thickness without tearing the meat, allowing the filling to stay inside and ensuring uniform cooking. Thin slicing can lead to dry, uneven pieces.
Can I make the mozzarella and egg stuffed chicken ahead of time and how should I store it?
Yes. Prepare the filling up to 24 hours in advance and keep refrigerated. You can also assemble the stuffed chicken, cover tightly, and store in the fridge for up to 2 days before baking. Reheat in a 180°C oven until heated through.
What texture and appearance should I look for when the mozzarella and egg stuffed chicken is done?
The chicken should be opaque and juicy, reaching 75°C internally. The cheese on top will be melted, lightly golden, and the edges of the chicken should be lightly browned but not burnt.
What does the YouTube channel Renildo Fogaréu specialize in?
The YouTube channel Renildo Fogaréu focuses on easy, home‑cooked Brazilian recipes, often highlighting quick techniques, affordable ingredients, and step‑by‑step visual guides for everyday cooks.
How does the YouTube channel Renildo Fogaréu's approach to Brazilian cooking differ from other cooking channels?
Renildo Fogaréu emphasizes ultra‑simple, no‑fuss preparations, frequently using a single pan or oven and minimal equipment, whereas many other channels may incorporate more elaborate techniques or exotic ingredients. His style is very approachable for beginners.
Last updated: September 6, 2026
