Composition / ingredients
Step-by-step cooking
Step 1:
How to bake chicken fillet with tomato and cheese in the oven? Prepare all the necessary ingredients for the dish. It is better to take a large and oblong chicken fillet so that 4-5 incisions can be made in them. It is also preferable to chilled rather than frozen meat — it will turn out juicier.
Step 2:
Rinse the chicken fillet thoroughly. If there are large pieces of fat, as well as films, remove them. Make deep transverse incisions in each fillet with a sharp knife. At the same time, do not reach the end of the fillet, otherwise all the juice will flow through these cuts. There should be 4-5 cuts. Season the fillets with salt and pepper and in sections too.
Step 3:
Wash the tomatoes, cut in half. Cut each half into slices to make semicircles. But at the same time, the semicircles of tomatoes should correspond to the size of the cuts in the chicken. If the tomato is large, then one is enough, if small, then it's better to be safe and take two.
Step 4:
Cut the cheese into thin slices. The size of the slices should correspond to the length of the cuts in the fillet. You can take any cheese, but it should melt well. That is, parmesan and similar dry hard cheeses will not work. You can choose the usual familiar cheese such as Russian, Poshekhonsky; to give the dish an Italian taste, non-salted pizza mozzarella is suitable (and sprinkle the chicken with Provencal herbs as well).
Step 5:
Insert a slice of cheese and a tomato into each cut in the chicken fillet. The slices should half go into the meat and half stick out of it. As a result, when the cheese melts, you will get a very beautiful dish.
Step 6:
Transfer the prepared fillet to a baking dish. Using a brush, brush the chicken with olive (or any vegetable) oil. Place the mold in a preheated 180 ° C oven for 35-40 minutes. The exact time will depend on the characteristics of your oven. It is easy to check whether the meat is ready: you need to pierce it with a knife in the thickest part: if transparent juice flows out, then the meat is ready. If the meat is not ready, and the cheese begins to blush, cover the mold with foil
Step 7:
Remove the finished dish from the oven and serve it to the table. Enjoy your meal!
There are different ways to form a chicken with tomatoes and cheese for baking in the oven. Most often, tomatoes are placed on the chipped pieces of chicken and sprinkled with grated cheese. But I suggest making this dish according to the accordion principle. So it looks more spectacular.
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
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 !
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 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
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
