Fans of poultry meat will probably remember that chicken with cheese and tomatoes can be cooked so that even gourmets will lick their fingers and expire with saliva. And you can build this dish in several ways, and one recipe looks more seductive than another. Let's start with the baseline.
Nowhere easier
The most popular option is chicken fillet chops with cheese and tomatoes. They cook elementarily, eat faster than they cook.
Four fillets easily beat off. In order not to bring the meat to the thickness of a blotter and not to sprinkle the whole kitchen, it is better to wrap chicken with a film and not apply all the force presented by nature.
Chops are salted and peppered, laid out on a baking tray greased with any oil or grease. Tomato circles are placed on top (about two pieces will go). Tomatoes are covered with a thin layer of mayonnaise and generously sprinkled with grated cheese. Chicken and cheese and tomato chops should be baked in the oven for about a third of an hour at 180 Celsius. You can serve them with any side dish. And you can eat by laying on a slice of bread, like a gourmet sandwich.
Oven chicken pockets with tomatoes and cheese in the oven
And in simplicity, you can create a truly delicious dish. However, if you try, it’s really possible to turn just tasty into something unique. To do this, you first need to do the filling. For her, a quarter kilo of hard cheese is cut into small cubes, a quarter cup of nuts (almonds, hazelnuts, walnuts) are slightly fried and chopped, and the tomatoes in their own juice (250 ml jar) are peeled and chopped. All components should be mixed.
A kilogram or a little less fillet is divided into parts, large and small. Large pockets are carefully made of large ones. All parts are soaked in vegetable oil marinade, in which curry, paprika, sea salt and ground chili are mixed (the ratio of seasonings is left to the discretion of the cook).
In the cuts of a large fillet, the filling is laid, the hole is closed in a small part. Cutting down “pockets” are browned in a frying pan until golden; as a lubricant, a mixture of butter and sunflower oils is used.
Next, a crushed garlic clove is placed in the pan and 20 percent cream is poured (about two incomplete glasses). The pan is put into the oven for a quarter of an hour.
And the last touch: chicken with tomatoes and cheese is sprinkled and returned to the oven for five minutes. When served, this luxury is decorated with sprigs of greenery and cherry tomatoes.
Recipe: Chicken, Tomatoes, Cheese, Bacon
You have to start not with the dish itself, but with the addition - very important! - to him. Namely, the sauce. For it, dill with parsley is chopped, three garlic cloves are crushed, these seasonings are mixed with two tablespoons of mayonnaise and ground pepper.
Three fillets are slightly beaten, salted and peppered on both sides, the upper surface of each layer is smeared with the resulting mixture. A slice of cheese (better than the Adyghe) and several bars of tomato are laid out on it. Chicken is wrapped in such a way that a neat roll is obtained. On top of it is wrapped in strips of bacon; if there is a tendency to deploy, the package can be fastened with toothpicks or tied with culinary thread.
Now the chicken with cheese and tomatoes in the form of rolls is removed in a preheated oven, until a crust forms on the eye that is pleasant to the eye. On average, the baking process takes from 30 to 40 minutes. Do not forget to water the rolls with eye-catching juice.
Quesadilla
This is the name of a dish very popular in Mexico. It includes all the same chicken fillet with cheese and tomatoes plus tortilla cakes, which can be replaced with thick pita bread or pizza base.
A gram of two hundred chicken is chopped finely, but not crumbs, and fried in a pan with a generous addition of all kinds of spices (Mexican cuisine spicy). When the meat becomes soft, chopped tomatoes, about one hundred grams, are poured into it. After five minutes of deletion, the initial stage can be considered completed.
Grated cheese is evenly poured on the tortilla, then chicken with tomatoes is put, all this is crushed by greens. On top is another thick layer of cheese and a second tortilla. The design is slightly pressed down and sent to the pan. You need to fry on both sides, until a seductive tan. And you should eat right away, cutting the quesadilla stuffed into three parts - just to comply with Mexican traditions.