Chicken fillet with mushrooms in the oven is a dietary, aromatic and very tender dish.
A minimal set of products, a little time and effort is all you need to get a dish that can take its rightful place even on the festive table.
Oven chicken with mushrooms - the basic principles of cooking
Chicken fillet with mushrooms in the oven is prepared in many ways. It can be baked, laid out in layers, each smeared with mayonnaise or sour cream. Also, the fillet can be stuffed with mushrooms, cook julienne or casserole. It all depends on your imagination.
Wash the chicken fillet and clean it from films and excess fat. Then it is cut along in half. The resulting slices are slightly beaten, salted and seasoned with spices.
Then the meat is laid out on a baking sheet or in a mold.
We clean onion and mushrooms, chop and fry in vegetable oil until light brown.
Sliced chicken fillet with sour cream or mayonnaise. Top with mushroom fry. You can put tomato slices on it. Sprinkle all with small chips of cheese and bake in the oven. This is the easiest way to cook chicken in the oven with mushrooms.
Next, we will tell you about other methods of cooking chicken fillet with mushrooms in the oven.
Recipe 1. Chicken fillet with mushrooms in the oven under cheese
Ingredients
75 ml of vegetable oil;
200 g of champignons;
100 g of cheese;
black pepper;
80 g of flour;
salt;
80 ml mayonnaise;
600 g chicken fillet;
bulb;
a bunch of greenery.
Cooking method
1. Wash the chicken fillet, dry it with napkins and cut into slices one and a half centimeters thick. Fight each piece of meat, salt and pepper to taste.
2. Pour the flour into a flat plate and roll each slice of chicken in it. Spread in a frying pan with heated oil and fry on both sides, half a minute on each.
3. Wipe the champignons with a damp towel and chop finely. Peel and chop the onions in small cubes. Fry all together until tender, pepper and salt.
4. Finely grate the cheese and mix it with chopped herbs. Season with mayonnaise and mix well. If you want to add spice to the sauce, squeeze the garlic into it.
5. Preheat the oven to 200 C. Put the slices of chicken on a greased baking sheet. Lay the onion-mushroom fry over the meat. Top all with mayonnaise-cheese sauce. Put the chicken in the oven and bake it for a quarter of an hour.
Recipe 2. Chicken fillet with mushrooms and sweet pepper in the oven
Ingredients
strip of bacon;
120 ml concentrated milk;
240 g of chicken;
10 g of cornmeal;
50 ml of mayonnaise;
60 g of green onions;
75 g of fresh mushrooms;
70 g of red bell pepper.
Cooking method
1. Cut a strip of bacon along in half. Fry the bacon in a preheated pan until soft. Making sure that it does not dry out. We spread it on a plate, covering it with a paper towel.
2. Chicken breasts beat off to a thickness of a little less than a centimeter. Lubricate the meat with mayonnaise.
3. Rinse the mushrooms, dry and cut into thin slices. Peppers are peeled from seeds and chopped into thin shelves. Chives are finely chopped. We spread vegetables and mushrooms on top of the meat, sprinkle everything with green onions and turn the chicken fillet roll. We fasten with a wooden skewer or toothpicks.
4. Put the chicken fillet with the filling on a greased baking sheet and put in the oven for half an hour. Bake at a temperature of 180 C.
5. Take out the pan. We roll the rolls on a plate and cut into slices. The juice that formed during baking is filtered. Add the cornmeal and pour in the milk. Mix so that there are no lumps. We put the stewpan with the resulting mixture on the fire and, stirring, prepare the sauce until thickened. Pour the chicken fillet with mushrooms in the oven and serve with a side dish.
Recipe 3. Chicken fillet rolls with mushrooms in the oven
Ingredients
four chicken breasts;
seasoning;
100 g of champignons;
milk;
200 g of cheese;
sunflower oil.
Marinade
3 g of turmeric;
50 ml of mayonnaise;
2 g of crushed bay leaf;
juice of half a lemon;
allspice;
40 ml of vegetable oil;
table salt.
Cooking method
1. Wash well and beat off chicken fillet well. Combine all the marinade ingredients and whisk lightly with a whisk. Put the chicken fillet in the marinade and mix. Marinate the meat for half an hour.
2. Rinse the mushrooms, dry and cut into thin slices. Cut the cheese into small cubes.
3. Put mushrooms and cheese on chicken chops and wrap in a roll. Fasten them with skewers or toothpicks.
4. Fry the chicken fillet until golden with sunflower oil on both sides. Then put them in a heat-resistant form and pour milk with seasonings. Send for forty minutes in the oven, heating it to 180 C.
5. Sprinkle the dish with finely grated cheese and place in the oven for another ten minutes. Remove the finished rolls from the oven, cool slightly, remove the toothpicks and cut them into circles. Serve with a side dish of rice and vegetables. Top with gravy, which cooked chicken fillet with mushrooms.
Recipe 4. Oven chicken with mushrooms, pineapple and pear
Ingredients
chicken fillet - 4 pcs.;
mayonnaise;
four pineapple washers;
seasonings;
400 g of frozen mushrooms;
200 g of Adygea cheese;
10 g of mustard;
150 g of hard cheese;
two pears.
Cooking method
1. Cut the chicken fillet in half lengthwise. You should get eight slices.
2. Peel the pears from the skin, cut out the core, and finely chop the flesh. Fry the pear with mushrooms until golden brown until all the moisture has evaporated.
3. Slices of chicken fillet and put on a baking sheet. Each lightly grease with mustard and sprinkle with seasonings. Place the fried mushroom and pear mixture on the meat.
4. Grate Adyghe large and hard cheese finely. Sprinkle the chicken fillet first with hard and then Adyghe cheese. Place the pan in the oven for half an hour. Bake at 180 C.
5. Serve the chicken with mushrooms in the oven with a side dish and a glass of white wine.
Recipe 5. Oven chicken with mushrooms in the oven
Ingredients
50 g butter;
200 g chicken fillet;
three sprigs of mint;
two bow heads;
two sprigs of tarragon;
400 ml cream;
black pepper;
200 g sliced Tilser cream cheese;
8 g of salt.
Cooking method
1. Peel fresh champignons. In this recipe we will only use hats.
2. Boil a liter of drinking water in a saucepan, salt and lay the mushrooms. Boil for five minutes. Then flip it over in a colander.
3. Peel the onion heads and chop finely.
4. Preheat the pan, melt the butter in it, and put the onion. Fry, stirring, over low heat for three minutes.
5. Wash the chicken breasts and cut them into two centimeter thick slices. Finely chop the washed greens.
6. Heat the oil in a separate pan. Put chicken fillet in it and fry over moderate heat, stirring constantly, for about ten minutes.
7. Put the mushrooms in a pan with fried onions and continue to fry for another ten minutes, stirring occasionally. Then pour in the cream, pepper and salt. Keep on fire for another ten minutes and remove from heat.
8. Preheat the oven. Lubricate the cocotte with a piece of butter. Put chicken on the bottom. Put a leaf of fresh mint on the meat. Put the onion-mushroom fry on top and cover with a thin plate of cheese.
9. Put the julienne in the oven and cook for a quarter of an hour at 200 C. Ready julienne garnish with mint and leek rings.
Recipe 6. Envelopes of chicken with mushrooms and rosemary in the oven
Ingredients
chicken breasts - 6 pcs.;
six slices of hot cheese;
four onions;
lean oil;
three carrots;
cream - 300 ml;
garlic - six cloves;
oregano and basil - a large pinch;
lemon - half;
coriander - 15 peas;
champignons - 200 g;
fresh rosemary - two branches;
eggs - 4 pcs.;
salt;
breadcrumbs;
a mixture of peppers.
Cooking method
1. Gently beat the chicken on one side into a round cake. Sprinkle the meat with lemon juice, slightly salt and leave the chops for 20 minutes.
2. We clean mushrooms, garlic and vegetables, finely chop and fry them in sunflower oil until cooked. Slightly salt, season the vegetable fry of oregano, coriander and basil. Then put the mixture in a blender bowl and interrupt everything in mashed potatoes.
3. Beat the eggs, salt and season them with a mixture of peppers.
4. In the middle of the chicken chop, put two teaspoons of a mixture of vegetables and cheese. Wrap in the form of an envelope and dip in eggs first, then in crackers, again in eggs and again in crackers. We put the envelopes on a cutting board and put them in the freezer for half an hour.
5. Fry the envelopes over medium heat on both sides. Spread on the grill to get rid of excess fat. We shift the meat into the form and send it for another ten minutes into the oven. Bake at 190 C.
6. Boil the cream, add the remaining mixture of vegetables, salt, put the rosemary and simmer, stirring constantly, for about 15 minutes. Pour the ready-made envelopes with sauce and serve.
Recipe 7. Chicken fillet casserole with mushrooms, cherries and vermicelli
Ingredients
200 g of fine vermicelli;
half a kilogram of chicken;
10 g margarine;
half a glass of sour cream;
200 g of fresh champignons;
80 crushed Parmesan cheese;
50 g of green onions;
50 g canned or fresh bell pepper;
a glass of chicken stock;
two pinches of white pepper;
a glass of milk;
salt;
50 g of dried cherries;
2 g nutmeg;
50 g of flour.
Cooking method
1. Preheat the oven to 350 C. Boil the vermicelli, following the recommendations on the package. We throw it back in a colander and leave it to water glass. We shift back to the pan.
2. We put a large frying pan on the fire and put margarine in it. Spread finely chopped onions and mushrooms in it. Fry it all together, stirring constantly, until the onion is rosy.
3. Pour broth and half a glass of milk to the mushrooms. Add dried cherry. The rest of the milk is placed in a jar with a tight-fitting lid. Add flour, pepper, nutmeg and salt to it. Close the jar with a lid and shake well. Slowly introduce this mixture into the pan, bring to a boil and cook for a minute over medium heat. We twist the fire, add the finely chopped bell pepper and two tablespoons of grated parmesan. Add sour cream, mix well, put the boiled and sliced chicken fillet and noodles, mix.
4. Lubricate the heat-resistant form with oil and put the mixture into it. Sprinkle with the remaining Parmesan top and put in the oven for half an hour. Cool the cooked casserole and cut into portions.
Oven chicken with mushrooms - tips and tricks
Instead of mushrooms, you can use any other mushrooms.
To make the fillet juicy, bake it in a creamy or mayonnaise sauce.
For cooking chicken with mushrooms in the oven, use only fresh meat, only it turns out juicy and soft.
The piquancy of the dish will add garlic or soy sauce.
