Composition / ingredients
Step-by-step cooking
Step 1:
How to make julienne in cocoons with chicken and mushrooms? Prepare the products. Take the fillet from the breast, it is less greasy. It is better if the meat is chilled. Frozen pre-defrost by transferring from the freezer to the refrigerator.
Step 2:
Wash the chicken fillet, dry it well, otherwise excessive moisture will not allow it to fry — it will stew. Cut the meat into small cubes.
Step 3:
Wash the champignons, dry them and cut them into small slices. Buy fresh mushrooms of medium size, snow-white color without spots, damage, rot smell. They should not be slippery to the touch.
Step 4:
Grate the cheese on a coarse grater. Any cheese for this dish is suitable — hard, semi-hard, soft, like mozzarella. The main thing is that it is delicious, high-quality, without milk fat substitutes and melts well.
Step 5:
Heat the vegetable oil in a frying pan over medium heat and fry the meat in it until golden brown. Transfer the chicken fillet to a bowl.
Step 6:
In the same pan where the meat was fried, put the mushrooms and also fry them until golden brown. Transfer the mushrooms to the meat.
Step 7:
Combine milk, mayonnaise, salt and pepper in the same pan. Heat the mass over low heat, stirring constantly and breaking all the lumps. Do not bring it to a boil!
Step 8:
You should get a homogeneous sauce of medium density.
Step 9:
Return the chicken and mushrooms to the pan with the sauce. Mix everything together.
Step 10:
LIFE HACK! In all recipes they write that the flour must first be sifted, and then poured into the sauce itself and mixed. Since flour is poured in a large portion immediately into the hot sauce, there is a high probability of lumps. To avoid this, I sift the flour directly into the pan with the meat.
Step 11:
When mixing, the mass turns out homogeneous and without lumps.
Step 12:
Spread out the resulting mass on the cocotnits. Sprinkle julienne with grated cheese on top.
Step 13:
Put the cocotnuts in a preheated 180 ° C oven for 10-15 minutes until an appetizing brown crust appears on the cheese. The exact time will depend on the characteristics of your oven and the size of the cocotnits.
Step 14:
Serve julienne in cocktail bowls immediately, hot. Bon appetit!
I cooked the sauce for this Julienne not on cream or sour cream, as I usually do, but on mayonnaise. At the same time, I did not bring the mixture to a boil, and I chose mayonnaise without mustard, only with those ingredients that can be safely heated without harm to the body.
I found the recipe for this julienne in my favorite culinary magazine. In the beginning, I was very confused by the presence of mayonnaise, I thought it would kill the taste of meat. But in the end, Julien turned out to be excellent. An excellent substitute for cream. The main thing is to choose mayonnaise from the Organic series.
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Champignons can be replaced with boletus or buttermilk, but take into account the difference in the sequence and cooking time.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
