French chicken meat from chicken with mushrooms in the oven

Very juicy and delicious, with tomatoes and cheese! Chicken meat in French with mushrooms in the oven is also fast, satisfying, appetizing. Chicken goes perfectly with all the ingredients in this recipe. Its fillet is not baked for as long as other types of meat, so the dish is ideal for cases when you need to feed the guests quickly.

Ropotushka

The author of the recipe

French chicken meat from chicken with mushrooms in the oven

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Composition / ingredients

Servings:

Main Ingredients:

Chicken fillet

400

Champignons

200

Onion

Garlic

Hard cheese

120

Mayonnaise

100

Salt

to taste

Ground black pepper

to taste

For frying:

Vegetable oil

For serving:

Greenery

to taste

Tomatoes

Champignons (not large)

Olives

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 12 g

Fats 46 % 12 g

Carbohydrates 8 % 2 g

163 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make chicken meat in French with mushrooms in the oven? Prepare all the necessary ingredients. Fillet of any part of the chicken will do - buy ready-made or cut the fillet from the bone. Take champignons of white color without spots and damage, the smell of rot. They should not be slippery to the touch. For decoration, small mushrooms are better suited. I took a large onion, but a small onion is quite enough. Cheese - any hard or semi-hard.
Step 2:
Rinse the fillets under running water. Cut into pieces 2-3 cm thick and wipe the resulting pieces with a paper towel. Beat off the meat from both sides, it is not necessary to beat off much, the pieces should remain intact. Lightly grease the bottom of the baking dish with vegetable oil, put the prepared fillet there, season with salt and pepper. I used a 25x20 cm shape.
Step 3:
Peel, rinse and cut the champignons into 2-3 mm thick plates. Pour a little vegetable oil into the pan and fry the mushrooms over medium heat.
Step 4:
Peel and chop the garlic in any way. I just chopped it up with a knife. Evenly distribute the garlic over the chicken fillet, rub a little.
Step 5:
Peel the onion, rinse, cut into thin half rings and spread over the garlic. To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water.
Step 6:
Fry the mushrooms, stirring occasionally, for about 10 minutes, until the excess water evaporates. Set aside a few plates of champignons for decoration.
Step 7:
Lay out the mushrooms next to the onion layer.
Step 8:
Grate cheese on a coarse grater and mix with mayonnaise.
Step 9:
Apply a layer of cheese-mayonnaise mass over the mushrooms, distribute evenly. Put in a preheated oven to 180 degrees with the mode "only from the bottom" for 30 minutes. Determine the exact time and temperature by your oven.
Step 10:
Remove the mold from the oven and distribute the plates of champignons and tomato slices. You can make flowers out of tomatoes and olives, like me. Put the dish back in the oven and bake for another 15 minutes, then switch the mode to "top+bottom" and bake until the cheese cap is browned.

Remove the finished French-style meat from the oven so that it cools down a little and serve after 10-20 minutes, cut into pieces.

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 !

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See the interesting ones here recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. Make sure that you use oil with a high smoke point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.