Composition / ingredients
Step-by-step cooking
Step 1:
Cut the chicken fillet lengthwise into portions. Beat off each piece a little. Just a little bit.
Step 2:
In a very hot frying pan, fry each piece until golden brown.The pan should be very hot so that the meat is immediately baked and retains all the juices inside the piece.
Step 3:
Cover the baking tray with foil and spread the fried pieces of chicken fillet on it. Sprinkle each piece with salt and spices a little to your liking. Peel the onion, rinse in cold water and finely chop. Sprinkle each piece of meat with finely chopped onion.
Step 4:
Open the jar of canned champignons and drain the liquid. If you have whole champignons, then cut them into plates or just in half.
Step 5:
Arrange the champignons on the meat.
Step 6:
Grate the cheese on a medium grater and sprinkle each piece liberally on top.
Step 7:
You can also sprinkle a little fresh herbs. Place the baking sheet in the oven, preheated to 200 degrees for 30 minutes.
Step 8:
Remove the finished dish from the oven, cool it a little and serve it to the table while it is hot. Bon appetit to you and your loved ones!
Chicken fillet goes well with mushrooms and cheese. Mushrooms can be used absolutely any - even champignons, even forest mushrooms, which will first need to be boiled. Frozen mushrooms are also suitable, which will need to be thawed beforehand and maybe even fried a little with onions.
I love canned champignons and make sure they are whole. I use whole champignons in many dishes - I put them on skewers for kebabs, add them to soup, especially they perfectly decorate the soup puree, add them to baked meat (as in this recipe).
In general, chicken fillet is cooked very quickly, and if you still use the oven, then during cooking you can go about your business or cook something extra, such as salad or sauce.
Help yourself!
Caloric content of the products possible in the composition of the dish
- Onion - 41 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
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Canned champignons - 12 kcal/100g
