Chicken breast under a fur coat in the oven

These breasts are especially tasty and spicy, because before sending them to the oven, food blogger Natalya Tsvetkova suggests slightly frying them in a pan.

Ingredients:

chicken breasts (fillet) – 1.5 kg;

tomatoes – 2-3 pieces. ;

sweet pepper – 1 piece ;

garlic – 5-6 cloves;

cheese – about 250 g (100 g for the filling and 150 for sprinkling on top);

flour (for breading) – 1 cup;

mayonnaise – 6-7 tbsp ;

mustard – 2 tsp. ;

fresh greens (dill, parsley, green onions) – to taste;

salt, pepper, seasonings – to taste;

vegetable oil – for frying.

Cooking:

Cut the chicken breasts into 1-1.5 cm thick portions.

Add salt, pepper and seasoning to each slice.

Beat off lightly with a hammer and roll in flour on both sides.

Heat the vegetable oil in a pan and fry the breasts until lightly golden brown.

Cut tomatoes and peppers into small cubes.

Chop the greens with a knife.

Squeeze the garlic into the prepared vegetables with herbs.

Add half of the grated cheese.

Add salt to taste, add mustard and mayonnaise, mix.

Place the chicken fillet on a sheet (baking sheet) covered with parchment paper, spread a vegetable coat on top of each piece of fillet.

Sprinkle plenty of grated cheese on each slice.

Chicken in the oven with mushrooms under the cover

Judging by the feedback from subscribers, this dish, the recipe for which was proposed by the author of the YouTube channel “Recipe Collection”, won over many with its taste, simplicity and availability of ingredients.

Ingredients:

chicken fillet – 700-800 g;

salt – 1 tsp ;

black pepper – 1/4 tsp ;

garlic – 2-3 cloves;

sweet paprika – 1/2 tsp. ;

cream – 100 ml;

potatoes – 700 g;

onion — 1 piece (optional);

vegetable oil – 1-2 tbsp ;

potato seasonings – 1 tsp. ;

mushrooms 150-200 g;

fresh tomatoes – 300-400 g;

cheese – 200 g.

For filling:

2 eggs;

a pinch of salt;

150 ml cream.

Cooking

Cut the chicken fillet into small pieces.

Instead of fillets, you can take chicken thigh flesh, turkey fillets, or even pieces of fish.

Add a full teaspoon of salt, 1/4 tsp. black pepper, 1/2 tsp. dry garlic or 2-3 fresh cloves and 1/2 tsp. sweet paprika to the sliced fillet.

Pour 100 ml of cream with a fat content of 20-25% into it, although you can take any, even drinkable ones. Stir and put aside for now.

Cut the potatoes into slices, as thin as possible, and immediately place them in a glass fireproof baking dish.

Cut the onion into a quarter of a ring and also send it to the form.

Pour in 1-2 tablespoons of vegetable oil and add a full teaspoon of ready-made potato seasoning (if not, then add salt, dry garlic and your favorite spices), mix the potatoes and onions.

Lay out approximately identical slices overlapping each other, round, forming a beautiful edge. Spread all the remaining potatoes evenly over the bottom.

Put the chicken fillet on top of the potatoes.

Cut the mushrooms into thin slices and place them on top of the fillets (if you wish, you can replace fresh mushrooms with fried ones).

Cut the fresh tomatoes in half, then cut them across into thin slices and place them on top of the mushrooms.

Prepare the filling: break two eggs into a small bowl, add a pinch of salt, shake and pour the remaining 150 ml of cream into the same place.

Mix everything well and pour it evenly into the mold.

Ducal potatoes

This way to diversify the New Year’s table was suggested by one of the users of the Aimcook culinary portal named Natalya.

“I have cooked potatoes in this way more than once, and absolutely everyone always likes them, and the children just love them — they remind them of cakes or cookies. Another thing I love about this type of potato is that it keeps its shape perfectly if you reheat it the next day. Such a beautiful side dish is suitable for absolutely any meat or fish dish, and it will be very useful on a festive table.”

Cooking will require a little more effort and cooking utensils, but, judging by the reviews, the efforts will be rewarded with a delicious dish.

Ingredients:

potatoes – 400 g;

chicken egg – 1 piece. ;

chicken egg yolk – 1 piece. ;

butter – 40 g;

salt – to taste;

nutmeg is at the tip of the knife.

Important: you will need confectionery equipment – a thick pastry bag for cream and a large “closed star” nozzle.

Cooking:

Peel the potatoes, add water and cook on the fire.

While the potatoes are being cooked, combine the egg and yolk, as well as nutmeg and a little salt.

When the potatoes are cooked, completely drain the water and add the butter. Leave some oil to lubricate the finished sockets.

Mash the potatoes with a crush and add the egg mixture, mix everything quickly until smooth.

Immediately cover the baking sheet with parchment, grease it with vegetable oil.

Put the hot potato mass in a pastry bag.

Then immediately plant the potato mass on parchment with rosettes.

Put the pan in the preheated oven and bake until beautifully golden brown for about 25 minutes.

Melt the remaining butter and use a cooking brush to brush the finished ducal potatoes.

Remove the potato rosettes from the parchment and place them on a festive dish.

Source: https://www.rbc.ru/

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