Chicken Fillet with Carrots and Cheese Recipe
In my bachelor years, I often had to eat in canteens – I was too lazy to cook myself something more complicated than eggs and porridge. This dish struck me on the spot with its simplicity and at the same time the most delicate taste. I asked the cook for the recipe. The cooking process is not too troublesome, and the result is very decent.
Servings
5
Cook Time
60minutes
Servings
5
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare the ingredients: remove the bones and skin from the fillet, peel and wash the carrots. Grate the carrots and cheese on a fine grater, sprinkle with one pinch of salt and two pinches of utsho-suneli. Add sour cream, mix well and refrigerate.
  2. Meanwhile, cut the fillet lengthwise into small pieces about 1 cm thick . Place on a cutting board covered with a grocery bag, cover with another bag on top and cut lightly on one side.
  3. Each chipped piece is sprinkled with a mixture of salt and utsho-suneli on one side and stacked on top of each other for better impregnation.
  4. Turn the oven on 180 degrees (upper and lower heating). Grease a baking sheet with sunflower oil, put the chicken pieces in one layer and generously lubricate them with a mixture of carrots, cheese and sour cream. I didn’t add water, the carrots let the juice out, and the consistency of the spread became a little more liquid.
  5. Place the baking sheet in the oven (medium level) for 30 minutes. While the chicken is baking, put the side dish to cook. This time I chose rice.
  6. Remove the dish from the oven. Arrange the chicken pieces on serving plates, add a side dish and garnish with cherry tomatoes. I am attaching a photo of the incision.
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