Chicken fillet baked with vegetables

Category: Meat dishes
Chicken fillet baked with vegetables

Ingredients

chicken fillet 4 things
carrot 2 pcs
turnip onion 2 pcs
tomato 2 pcs
Bell pepper 1 PC
garlic 3-6pcs
Champignon 100gr
salted cucumbers 2 pcs
cheese 200gr
mayonnaise 250gr

Cooking method

  • Cooking At first glance, the recipe is quite time consuming. But if you prepare the carrots the night before, then on that day, wash, clean, cut everything else for only 20 minutes, and then the food just sits in the oven, and you relax. The fillet turns out to be very juicy, a lot of gravy is formed, which can be poured over boiled rice (side dish). I think!
  • 1. IN ADVANCE. Grate the carrots, salt to taste, let stand for 10 minutes to give juice. Add 1 tsp there. seasonings CYCORIA for cooking OSTRUYU Korean carrots, still ext. 1 tsp 9% vinegar, a little sugar, mix and leave for at least 30 minutes. You can buy ready-made Korean carrots, but they are so expensive that the toad chokes to buy ready-made
  • 2. Turn on the oven 180 degrees, let it heat.
  • 3. Squeeze the garlic onto the chicken breasts, salt to taste, pepper (whoever loves) and leave to soak for 10 minutes.
  • 4. Dice the onion. Tomatoes, cucumbers and bell peppers - in rings. If the champignons are large, then we also cut them. Rub the cheese on a grater.
  • 5. Grease the baking dish pod. oil, and then in layers
  • Chicken fillet baked with vegetables
  • Chicken fillet baked with vegetables
  • Chicken fillet baked with vegetables
  • Chicken fillet baked with vegetables
  • Chicken fillet baked with vegetables
  • Chicken fillet baked with vegetables
  • Chicken fillet baked with vegetables
  • Chicken fillet baked with vegetables
  • 6. Hold for half an hour at 180 degrees, then switch the oven to 220-230 degrees. When it smells VERY TASTY, switch back to 180 and hold it for another 15 minutes. All.
  • This is a recipe from the author. Photos are mine.
  • Chicken fillet baked with vegetables
  • I don't bother cooking carrots. I buy 200g. in the finished version. And I never had any champignon mushrooms. And so according to the season: fresh or frozen mushrooms. There are generally pickled boletus.
  • The beauty of this dish is that you can prepare a semi-finished product in advance and leave it in the refrigerator. And before serving, for an hour, put in the oven.
  • And one more thing, if someone is going to cook with good, homemade tomatoes, take the smaller tomatoes. Otherwise, everything will float in tomato sauce. The tomatoes in the photo, I think, were picked in sunny Tajikistan even before they were born. There is practically no juice in them.
  • Try it, I hope you won't regret it. Delicious!


celfh
Made MK, but there are no pictures in the context. Fortunately, now this gap can be filled: everything is fresh. Yesterday I cooked this dish, but with mushrooms. Also very tasty.
Marunichka
Tanichka, I made your mushroom soup. My husband and I didn’t eat anything tastier. Low bow. Now I want to swing the chicken. Question: - Can I do it without cheese? I want my son to try, but he will not eat with cheese. Maybe just grease with mayonnaise and put an end to it?
celfh
Marunichka, so I'm thinking how to make a crust without cheese ... but let's make a sprinkle for crumble on top? We smear the meat with mayonnaise in a smaller amount, carrots, tomatoes on top, and then
Sprinkling for crumble: in equal quantities (say, 150 grams each) flour, bread crumbs, butter, cut into small cubes, a pinch of black pepper, salt to taste - grind all this into crumbs with your fingertips. Sprinkle over tomatoes. Should be good)))
How to choose the time, restore the photographs, they are somewhere in my archives.
ninza
Tanya, I really love and respect this kind of food. I'll bookmark it for now, but I'll cook it soon.Just a small question - can you replace chicken fillet with turkey fillet? Thanks for the recipe.
celfh
Of course you can, it will be even tastier))

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