Chicken fillet with oranges and cheese

Chicken fillet in orange marinade under cheese crust. Chicken fillet is the most dietary part of chicken, so it can be included in the menu of those who are not shown fatty meats. In addition, the dish is cooked in the oven. Chicken fillet turns out tender, not dry, with an unusual aroma and taste of spicy orange. The dish looks elegant, so it can be served for guests.

Julia

The author of the recipe

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Composition / ingredients

servings:

Chicken fillet

800

Oranges

Olive oil

Salt

to taste

Parsley

to taste

Herb mixture (provencal herbs)

1 gr

Basil

1.5

Hard cheese

130

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 18 g

Fats 26 % 7 g

Carbohydrates 7 % 2 g

142 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Ingredients.
Step 2:
Chicken fillet is mine, well dried. Cut into portions of the desired size. You can cut each fillet lengthwise into two parts.
Step 3:
Oranges are well washed. Squeeze the juice from one fruit. You can use a citrus juicer.
Step 4:
Cooking marinade. Orange juice is combined with olive oil, salt, finely chopped parsley, Provencal herbs and basil. Mix the mixture well.
Step 5:
Put the chicken fillet in a convenient container, pour the marinade. It is desirable that the fillet is maximally covered with liquid, this should be taken into account when choosing dishes. We leave the fillets to marinate for 1-1.5 hours. During this time, the chicken will be soaked in orange juice, which will make it softer, and the fragrant herbs will open up a little.
Step 6:
Then put the chicken fillet together with the marinade in a baking dish.
Step 7:
Cut the orange into thin circles.
Step 8:
Lay the orange slices between the fillet pieces and on top.
Step 9:
Put in a preheated oven to 200 degrees for 35-40 minutes until lightly browned.
Step 10:
Grate the cheese on a coarse grater.
Step 11:
Evenly sprinkle the dish with grated cheese on top and put it in the oven for 10-15 minutes. We are waiting for the cheese to melt. We serve chicken fillet hot with any side dish or fresh vegetables. Bon appetit!

According to this recipe, you can cook any other part of the chicken.
It is advisable not to shorten the pickling time, but it is even better to extend it, then the dish will have a deep, rich taste.
If there are no Provencal herbs, then you can use other aromatic herbs. Rosemary, marjoram, tarragon, thyme, basil are suitable for baking chicken. They can be used in combination or separately. By adding new combinations of herbs each time, you can get a dish with new flavors and aromas.
I wanted to enhance the sweet citrus flavor a little this time, so I added lemon basil.
It must be remembered that when adding spicy herbs, their compatibility and dosage must be taken into account.