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Canned champignons with chicken fillet and hard cheese

Baked Chicken with Canned Mushrooms and Cheese

A tasty, hearty dish for any gathering! This crowd-pleaser works great as an appetizer, or round it out with a vegetable salad or any side dish for a filling lunch or dinner. Enjoy the cooking!

Julia M.

Recipe author

Canned champignons with chicken fillet and hard cheese

Composition / ingredients

Servings:

Chicken breast

800

Canned mushrooms

300

Onion

Hard cheese

150

Salt

Dried seasonings

Vegetable oil (for frying)

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 71 % 17 g

Fats 25 % 6 g

Carbohydrates 4 % 1 g

126 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Slice the chicken breast lengthwise into serving-size pieces. Pound each piece lightly — just a little.
Step 2:

In a very hot skillet, sear each piece until golden. The pan needs to be really hot so the meat sears right away and seals the juices inside.
Step 3:

Line a baking sheet with foil and arrange the seared chicken pieces on it. Season each piece with a little salt and your seasonings to taste. Peel the onion, rinse it in cold water, and finely chop it. Scatter the chopped onion over each piece of chicken.
Step 4:

Open the can of mushrooms and drain the liquid. If the mushrooms are whole, slice them or just cut them in half.
Step 5:

Arrange the mushrooms over the meat.
Step 6:

Grate the cheese on a medium grater and sprinkle it generously over each piece.
Step 7:

You can scatter a little fresh dill on top, too. Place the baking sheet in an oven preheated to 400°F (200°C) for 30 minutes.
Step 8:

Take the finished dish out of the oven, let it cool for a moment, and serve it while it's still hot. Enjoy — and share it with the people you love!

Chicken breast pairs beautifully with mushrooms and cheese. You can use any mushrooms you like — canned, or wild ones (which you'll need to boil first). Frozen mushrooms work too; just thaw them first and maybe give them a quick sauté with onion. Personally, I love canned mushrooms, and I like them whole. I use whole mushrooms in all kinds of dishes — threaded onto skewers with kebabs, dropped into soup (they look especially lovely in a creamy purée soup), and layered onto baked meat, as in this recipe. Chicken breast cooks up fast, and since the oven does the work here, you can tend to other things while it bakes or throw together something extra, like a salad or a sauce. Dig in!