Composition / ingredients
Step-by-step cooking
Step 1:
How to bake chicken breasts under a fur coat in the oven? Prepare everything you need for this. Wash the potatoes well from dirt and boil in boiling water without peeling. When the potatoes become soft, drain the water and leave it to cool.
Step 2:
Cut each chicken fillet lengthwise into two parts. Beat off all the fillet pieces a little with a kitchen hammer.
Step 3:
To prepare the marinade, finely chop the parsley. Peel and chop the garlic. Add it to the parsley. Pour in the vegetable oil. Add dried herbs, salt and ground black pepper to taste. Mix everything together.
Step 4:
Smear the beaten chicken fillet on all sides with the resulting marinade and leave to lie down.
Step 5:
At this time, do the mushroom filling. Peel the onion from the husk and rinse in cold water. Then finely chop the onion. Pour a little vegetable oil into a hot frying pan and fry the chopped onion for 2-3 minutes, until transparent.
Step 6:
Wash the champignons from dirt and finely chop. Put the mushrooms in a frying pan with the onion and fry all together for 5-7 minutes. When frying mushrooms, a little moisture will appear. It should evaporate.
Step 7:
Add a little salt to the mushrooms. Pour cream on them. Add dried herbs and flour. Stir and warm everything together for a couple more minutes. The sauce will thicken a little.
Step 8:
For baking, take any heat-resistant mold. I have a ceramic one. Put the chicken fillet into the mold.
Step 9:
Put the mushroom filling on the chicken fillet pieces.
Step 10:
Peel boiled potatoes in a uniform.
Step 11:
Grate the potatoes and spread them on each piece on top of the mushrooms. Brush a little sour cream. If desired, sour cream can be frothed with mayonnaise.
Step 12:
Sprinkle cheese liberally on top of the breast, grated on a grater. Put the mold in the oven, preheated to 180 degrees, for 35-45 minutes. When baking, be guided by your oven.
Step 13:
The finished dish will turn golden. The cheese will completely melt and brown a little. Remove the mold from the oven, cool slightly and serve to the table!
Step 14:
Bon appetit!
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 !
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
Cream for this recipe can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish will be.
The calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Champignons - 24 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
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Herb mixture - 259 kcal/100g
