Chicken fillet casserole in the oven with nuts and cheese
- Chicken fillet 800 gr
- Nut (almond) 100 gr
- Cheese 200 gr
- Milk 250 gr
Cut the chicken fillet into pieces and beat.
Pour milk and leave for 2-3 hours.
Grate the cheese on a coarse grater.
Grind the almonds.
Place foil on a baking sheet. Grease the foil a little with vegetable oil. Spread the chicken fillet in a thin layer on foil, add salt and sprinkle with nuts.
Place cheese on top of nuts.
Seal the foil around the edges. Place the fillet in a preheated oven at 180-190 degrees and bake for 35 minutes.
For a festive decoration of the dish, you can cut Christmas trees from fresh cucumbers, and rings from fresh pepper. This won’t require any special effort, and you’ll definitely add a festive note to the New Year’s table.
Tender casserole cooked in a slow cooker
Modern kitchen appliances allow chefs to prepare amazing dishes for their households. Chicken casserole in a slow cooker turns out especially tasty if you add carrots and hard cheese. In addition to these components, you will also need the following products:
- chicken fillet;
- eggs;
- onion;
- olive oil;
- tomato paste;
- turmeric;
- seasoning "Provencal herbs";
- green branches of parsley;
- salt.
You can prepare the dish within an hour if you quickly perform the following processes:
- Chicken fillet is cut into large pieces.
- The carrots are grated on a coarse grater, and the onions are finely chopped.
- Lay vegetables in layers at the bottom of the multicooker container. Add seasonings and mix well.
- Beat the eggs until fluffy foam appears. Pour over pieces of meat, salt and place in a bowl with vegetables.
- Hard cheese is ground on a grater with a fine base. Mix it with chopped herbs and Herbs de Provence seasoning. The mixture is coated with the products in the multicooker container. Select the “Baking” mode and bake for about half an hour.
For lunch, the dish must be served with a side dish, which you choose yourself. The main thing is to take into account the preferences of household members.
Chicken fillet baked with mushrooms
- Chicken fillet 800 gr
- Mushrooms (champignons) 500 gr
- Cheese 200 gr
Beat the chicken fillet and place it in a thin layer on a baking sheet. Season the fillet with salt and pepper. Chop the fresh champignon mushrooms coarsely and place them on the fillets in a thick layer.
Dilute mayonnaise with water to the consistency of liquid sour cream and apply on top of the mushrooms. Place the fillet in an oven preheated to 190-180 degrees.
After 30-35 minutes, remove the fillet from the oven and sprinkle with grated cheese and bake for another 5-7 minutes.
Chicken fillet casserole with cabbage
A light and tasty dish, it is easy to prepare for lunch or dinner. It is better to use Chinese cabbage or very young white cabbage. If the cabbage is hard, then it must first be boiled for 5-7 minutes and squeezed well.
- chicken fillet – 300 g;
- cabbage - 500 g;
- soy sauce – 3 tbsp. l.;
- vegetable oil – 5 tbsp. l.;
- mustard – 1 tbsp. l.;
- chicken egg – 1 pc.;
- sour cream – 2 tbsp. l.;
- hard cheese – 50 g;
- salt, pepper to taste;
- vegetable oil for frying.
Cut the fillet into fairly large strips. Fry it in oil for 3-4 minutes. Pour over soy sauce and pepper. Simmer for another 5 minutes.
Chicken fillet baked with mushrooms and potatoes
Ingredients
- 500 g chicken fillet
- 500 g champignon mushrooms
- 5-6 pcs potatoes
- 50 grams of cheese
- salt
- black pepper
- mayonnaise
Chop the mushrooms and fry in a small amount of vegetable oil.
Cut the chicken fillet into small pieces and fry in a small amount of vegetable oil.
Cut the potatoes into half circles.
Mix mushrooms, chicken, potatoes on a baking sheet. Salt and pepper.
Dilute mayonnaise with water to the consistency of liquid sour cream. Stir everything together with mayonnaise and spread evenly on a baking sheet. Add a little vegetable oil.
Grate the cheese on a coarse grater and sprinkle on top. Bake in an oven preheated to 180 degrees for 20-25 minutes.
Chicken fillet casserole with pasta
A simple and satisfying dish that is very easy to prepare.
- chicken fillet – 500 g;
- pasta – 400 g;
- hard cheese – 150 g;
- milk – 400 ml;
- butter – 40 g;
- flour – 30g;
- vegetable oil for lubricating the mold;
- salt, black pepper, nutmeg to taste.
Boil the pasta until al dente, that is, it should remain slightly firm inside. Prepare the sauce: melt the butter, add flour and mix well. Then pour in the milk in a thin stream, stirring vigorously with a whisk. You need to ensure there are no lumps. Season with salt and pepper, add a pinch of nutmeg. Cook for 2-3 minutes, the sauce should thicken. Remove from heat, add cheese (100 g) to the sauce and stir.
Chicken fillet baked with prunes
- Chicken fillet 800 gr
- Prunes 300 gr
- Cheese 200 gr
Beat the chicken fillet and place it in a thin layer on a sheet of foil greased with vegetable oil. Salt the fillet. Coat the fillet with mayonnaise or sour cream with mustard. Rinse the prunes and place them on fillets (put the prunes not whole, but split into two halves).
Grate the cheese on a coarse grater and place on top of the prunes.
Seal the foil from the edges. Place the fillet in an oven preheated to 180 degrees for baking for 35-40 minutes, no more.
Chicken fillet baked with apples, cheese and nuts
- Chicken fillet 800 gr
- Sweet and sour apples 2 pcs
- Almonds 50 gr
- Cheese 200 gr
- Garlic 1 clove
Beat the chicken fillet and place it in a thin layer on a sheet of foil greased with vegetable oil. Salt the fillet. Coat the fillet with mayonnaise or sour cream with mustard.
1 clove of garlic (no more), finely chopped.
Grind the almonds in a coffee grinder or crush them finely in a mortar.
Mix almonds with garlic and sprinkle this mixture over the chicken fillet.
Peel the apples and grate them on a coarse grater. Place the grated apples on the chicken fillet. Grate the cheese on a coarse grater and sprinkle on top of the apples.
Cover chicken fillet with foil. Seal the foil on all sides.
Bake the chicken fillet in an oven preheated to 190 degrees for 35 minutes.
Chicken casserole with apples
This is a very juicy and unusual dish, it is definitely worth trying.
- chicken fillet – 600 g;
- hard cheese – 100 g;
- onion – 150 g;
- apples (sour) – 2 pcs.;
- sour cream – 3 tbsp. l.;
- oil for mold;
- salt to taste.
Cut the chicken fillet into pieces and grind together with the onion in a blender or pass through a meat grinder. Salt the cooked minced meat, you can add spices.
Grate the cheese. Peel the apples and grate them well. Grease the mold with oil. Lay out the minced meat, smooth it out, then add a layer of apples. Mix cheese with sour cream and place this mixture on top of the apple layer. Bake for about 40 minutes at 180 degrees.
Chicken fillet baked with apples and cheese
- Chicken fillet 800 gr
- Sweet and sour apples 2 pcs
- Cheese 250 gr
Beat the chicken fillet and place it in a thin layer on a sheet of foil greased with vegetable oil. Salt the fillet.
Pour the fillet with a small amount of milk or grease with sour cream and mustard.
Peel the apples and cut into thin slices. Place apple slices on chicken fillet. We choose apples for the recipe as desired. Ours tastes sweet and sour.
Grate the cheese on a coarse grater and sprinkle on top of the apples.
Seal the foil and bake the chicken fillet in an oven preheated to 190 degrees for 35 minutes.
Mini chicken casseroles with cottage cheese
A tasty, dietary dish, it is also suitable for baby food.
- chicken fillet – 500 g;
- cottage cheese – 200 g;
- sour cream – 2 tbsp. l.;
- egg – 2 pcs. (if you are preparing a dish for children, you can use quail eggs, you will need 6 of them);
- butter – 20 g;
- onion – 1 pc.;
- hard cheese – 50 g;
- bell pepper (optional) – 0.5 pods;
- potato starch - 2 tbsp. l;
- herbs and spices to taste.
Cut the fillet into pieces and grind in a blender. Send chopped onions, sour cream, cottage cheese, eggs there, and grind everything into a homogeneous mass. Salt and season the finished minced meat. Add chopped herbs and bell pepper cut into small cubes. Pour in the melted butter and add starch, stir.
Place in muffin tins; if they are silicone, you don’t need to grease them with anything. Sprinkle grated cheese on top and bake until done (20-30 minutes at 180 degrees).
Chicken fillet casserole in the oven with tomatoes and dill
- Chicken fillet 800 gr
- Tomatoes 1-2 pcs (depending on size)
- Cheese 200 gr
- Dill 15 gr
Beat the chicken fillet and place it in a thin layer on a sheet of foil greased with vegetable oil. Season the fillet with salt and pepper. Brush the fillet with vegetable oil. Finely chop the dill and sprinkle on the chicken fillet.
Cut the tomato into thin slices and place on fillets. You shouldn’t lay out a lot of tomatoes. Because tomatoes, even in small quantities, add sufficient sourness to the chicken.
Grate the cheese on a coarse grater and sprinkle on top.
Seal the foil and bake the chicken fillet in an oven preheated to 190 degrees for 35 minutes.
Chicken and potato casserole
A simple and delicious casserole that can be prepared on an ordinary day, but it’s also not a shame to serve on a holiday.
- chicken fillet – 500 g;
- potatoes – 600-700 g;
- hard cheese – 200 g;
- onion – 100 g;
- mayonnaise – 50 g;
- sour cream – 300 g;
- vegetable oil – 2 tbsp. l.;
- salt, pepper, seasonings - to taste.
Cut the fillet into small pieces, salt and pepper, sprinkle with your favorite seasonings. Add mayonnaise, stir and leave for half an hour to marinate the meat.
Peel the potatoes and onions. Cut the onion into half rings and the potatoes into thin slices. Grate the cheese. Make the sauce by adding salt, pepper and spices to taste to the sour cream. Pour in a couple of tablespoons of water until the sauce has a consistency similar to kefir.
Grease the mold with oil. Place the onion in the first layer, and place the potato mugs on top of it in one layer. Drizzle some of the sauce over the potatoes.
Then lay out the chicken fillet and cover it with the remaining potatoes. Pour over the sauce and sprinkle with cheese. Bake at 160 degrees for about 1 hour.
Chicken fillet baked with chicken fillet and hazelnuts
- Chicken fillet 800 gr
- Hazelnuts 100 gr
- Cheese 250 gr
Wash and dry the hazelnuts, grind in a mortar or coffee grinder. Beat chicken breast fillets and place on foil greased with vegetable oil.
Season the fillet with salt and pepper, grease with mayonnaise. Sprinkle the fillet with chopped hazelnuts.
Grate the cheese on a coarse grater and sprinkle on top.
Cover chicken fillet with foil. Seal the foil on all sides.
Bake chicken breast fillets in an oven preheated to 190 degrees for 35 minutes.
Chicken fillet casserole in the oven with nuts and prunes
- Chicken fillet 800 gr
- Prunes 300 gr
- Nut (hazelnut, almond, walnut) 100 gr
- Cheese 200 gr
Beat the chicken fillet and place it in a thin layer on a sheet of foil greased with vegetable oil. Season the fillet with salt and pepper. Coat the fillet with mayonnaise or sour cream with mustard.
Grind the prepared nuts and place on the chicken fillet.
Rinse the prunes and place them on fillets (put the prunes not whole, but split into two halves).
Grate the cheese on a coarse grater and place on top of the prunes.
Seal the foil from the edges. Place the fillet in an oven preheated to 180 degrees for baking for 30-35 minutes (this is the time for cooking in foil), no more.
Chicken fillet and lavash casserole “Almost lasagna”
Delicious lavash casserole with a juicy filling of chicken fillet and vegetables.
- thin pita bread – 2 sheets;
- chicken fillet – 200 g;
- champignon – 200 g;
- tomato – 1 pc.;
- onion – 1 pc.;
- zucchini – 1 pc. (small);
- olives (optional) – 50 g;
- salt, spices to taste;
- vegetable oil for frying and greasing the pan.
Chop the chicken fillet finely, you can put it in a blender. Season the fillet with spices and salt, stir.
