Julienne chicken
Composition / ingredients
5
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
This julienne chicken (more precisely, its culinary recipe), although it is a traditional dish of French cuisine, is ideally tailored to the Russian consumer, because it consists of from exclusively Russian products. I mean, of course, Yantar cheese and Russian cheese.
Pour water into a saucepan, put it on fire. When the water boils, salt and put the chopped chicken breasts in it. Boil until ready, drain the broth, set aside the breasts. Now we take a porcelain or glass bowl and put in it: melted cheese, one cube of chicken broth, pour in cream, stir and send it to the microwave. We need the Yantar cheese to become softer. After the resulting mixture is whipped in a mixer, adding salt to taste, ground black pepper and dry spices. Grate the cheese on a coarse grater. Boiled chicken meat is cut into thin strips and put in cocotnits. Pour the prepared sauce, sprinkle liberally with cheese and bake in the oven for ten minutes. In my opinion, this food does not require salt at all, because there is enough of it in both cheeses.
Pour water into a saucepan, put it on fire. When the water boils, salt and put the chopped chicken breasts in it. Boil until ready, drain the broth, set aside the breasts. Now we take a porcelain or glass bowl and put in it: melted cheese, one cube of chicken broth, pour in cream, stir and send it to the microwave. We need the Yantar cheese to become softer. After the resulting mixture is whipped in a mixer, adding salt to taste, ground black pepper and dry spices. Grate the cheese on a coarse grater. Boiled chicken meat is cut into thin strips and put in cocotnits. Pour the prepared sauce, sprinkle liberally with cheese and bake in the oven for ten minutes. In my opinion, this food does not require salt at all, because there is enough of it in both cheeses.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 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
- Cheese "lo spalmino" - 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
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Megle cheese - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Broth cube - 40 kcal/100g
