How to cook chicken fillet in the oven to prevent dryness: the perfect dish for dinner
Chicken fillet is quite dietary and lean. Therefore, after cooking, this meat often turns out to be dry. But if you add vegetable gravy and a lot of cheese, you'll get the perfect nutritious meal for lunch.
The idea of cooking a juicy chicken fillet in the oven for lunch was published on the Instagram page of food blogger Anhelina Zinkova (angelinazinkovaaa). The meat is baked quite quickly.
Recipe for chicken fillet in the oven for lunch
Source: Screenshot of the post on the Instagram page of food blogger Anhelina Zinkova
Ingredients:
- chicken fillet - 2 pcs.
- onion - 1 pc.
- pepper - 1 pc.
- mushrooms - 150 g
- tomato - 1 pc.
- tomato paste - 1 tbsp
- flour - 1 tbsp
- cream 100 ml (15-20%)
- spices (salt, pepper, dry garlic, paprika, Provence herbs)
- olive oil
- cheese - 150 g
Method of preparation:
Adding spices
Source: Screenshot of the post on the Instagram page of food blogger Anhelina Zinkova
1. Cut the fillet in half, add spices and olive oil and mix everything.
2. Fry in a frying pan on both sides until half-cooked.
Cutting onion
Source: Screenshot of the post on the Instagram page of food blogger Anhelina Zinkova
3. Finely chop onion, pepper, and mushrooms.
4. Fry the onion for 1-2 minutes, add the pepper and then the mushrooms.
Putting vegetables and mushrooms in a frying pan
Source: Screenshot of the post on the Instagram page of food blogger Anhelina Zinkova
5. Fry for 5-7 minutes.
6. Add peeled chopped tomato, tomato paste, and spices and mix.
Putting the vegetable filling and cheese on the fillet
Source: Screenshot of the post on the Instagram page of food blogger Anhelina Zinkova
7. Add flour and mix. Add cream and mix again.
8. Remove the frying pan from the heat.
Ready-made dish
Source: Screenshot of the post on the Instagram page of food blogger Anhelina Zinkova
9. Put the vegetables on the fillet, top with cheese and place in the oven for 10-12 minutes at 200 degrees.
You can also find more recipes on OBOZ.UA:
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