Chicken meat has many fans, because it is a very tasty and healthy product, from which you can prepare a lot of different dishes. And chicken baked in the oven is traditionally considered an excellent decoration for the festive table.
It is necessary
-
- Baked chicken fillet:
- 4 chicken fillets;
- 1 onion;
- 0.5 l. milk;
- 100 g cheese;
- 3 tbsp. l. flour;
- butter;
- 1 tsp mustard;
- 250-300 gr. spinach;
- salt;
- seasonings.
- Chicken with rice:
- hen;
- 300 gr. chicken liver;
- a glass of rice;
- 100 g mushrooms;
- 3 small onions;
- parsley;
- salt
- ground black pepper.
- Stuffed Chicken:
- hen;
- 100 g champignons;
- 100-150 gr. sour cream;
- lemon;
- 2 cloves of garlic;
- salt
- ground black pepper.
Instructions
Step 1
Baked chicken fillet. Chop the onions finely and fry them in butter. Add chopped spinach, cover skillet and simmer for about 5 minutes. Rinse the chicken fillet, remove the cling film, season with salt and pepper, add various seasonings to taste and place in a baking dish. Top with fried onions and spinach. Melt two tablespoons of butter in a saucepan, add flour to it, stir thoroughly, and then pour in the milk. Cook the mixture, stirring continuously, until thickened, then remove from heat and add mustard. Stir well and pour over the fillet. Sprinkle with grated cheese on top. Bake the meat in an oven preheated to 200 ° C for 25-30 minutes.
Step 2
Chicken with rice. Fry finely chopped onions in sunflower or olive oil, then add the chopped chicken liver and simmer until cooked. Fry the finely chopped mushrooms separately. Cook rice, add salt, and add liver, mushrooms, chopped parsley, and season with black pepper and mix thoroughly. Stuff the washed and dried chicken with the mixture. Sew it up and bake in the oven until golden brown, periodically pouring over the secreted fat.
Step 3
Stuffed chicken. Rinse the chicken thoroughly, cut off the wings and carefully peel the skin off the bird, being careful not to cut or damage it. Remove all meat from the bones and chop finely. Rinse the mushrooms, peel and cut into small pieces. Mix minced meat with mushrooms, salt and pepper (you can add seasonings to your liking), squeeze juice from a couple of lemon wedges, add minced garlic. Mix the resulting mass thoroughly and refrigerate for 2-3 hours. When the mixture is infused, fill the chicken skin with it and sew up if necessary. Grease a baking sheet with oil and place the bird, spread it with sour cream. Bake at 200 ° C, periodically pouring over the juice that comes out.
