Delicate chicken fillet is suitable for preparing diet meals and for a festive table. Whatever the culinary specialists do with it, they stew it, and boil it, and bake it in various ways. For example, fillets are used to prepare a delicious Cordon Blue dish or mushroom pockets. Such delicacies baked in the oven can decorate your festive table.
Cordon Blue
You will use the following products to prepare this dish:
- chicken fillet - 4 parts;
- ham - 100 grams;
- hard cheese - 100 grams;
- "French" mustard with whole grain - 2 tbsp. spoons;
- vegetable oil - 30 ml;
- natural honey - 1 tbsp. the spoon;
- salt - to taste;
- rosemary - a pinch.
First you need to rinse the chicken fillet and blot it with a paper towel, then you need to prepare the marinade for the meat. To do this, melt a spoonful of natural honey in a separate container and add "French" mustard with whole grain, salt and rosemary there. All components must be thoroughly mixed.
Now you need to take the chicken fillets and use a wooden toothpick to pierce the meat over the entire area of each piece. Then it will be necessary, dipping pieces of chicken into the marinade, rub it into the fillet to the maximum and lower it into a container with the marinade. Leave the fillet to soak in the spices for one hour.
While the chicken is marinating, prepare the filling. To do this, cut any hard cheese and ham into long cubes no more than 1 centimeter thick. When the fillet is sufficiently marinated, remove it from the marinade and use a very sharp knife to make one deep cut in each piece. The incision should be made in this way: take one loin of chicken, spread the piece on the plane of the table. Stepping back from one edge of the piece 1-2 centimeters, make a longitudinal deep incision towards the other edge, again not reaching 1-2 centimeters to it. You will have a pocket deep enough for the filling.
Now you can start stuffing the chicken fillet. To do this, take blocks of ham and cheese and place them in the resulting pocket so that the tips of the blocks do not peep out of it. Next, you need wooden toothpicks. They need to chop off the edges of the pockets as tightly as possible so that the filling does not leak out during baking.
Now take baking foil, coat it thoroughly with vegetable oil and wrap each piece of chicken fillet separately. Place the stuffed chicken fillet, wrapped in foil, on a baking sheet and place in the oven. Bake for 45 minutes. Remove the finished meat from the foil, put it on a dish and cut it into beautiful slices with a sharp knife so that you can see the pieces of cheese and ham filling. Chicken fillet "Cordon Blue" can be served not only hot, but also cold.
Mushroom pockets
To prepare chicken fillet in the form of chicken pockets, you should take:
- chicken fillet - 4 pieces;
- fresh mushrooms (oyster mushrooms or champignons) - 300 grams;
- leeks - 200 grams;
- sunflower oil - 30-40 ml;
- mustard (any) - 2 tbsp. spoons;
- salt - a pinch;
- rosemary - 1/3 tsp;
- ground black pepper - ¼ tsp;
- Dutch cheese - 70 grams.
Rinse the chicken loins, then blot the meat cuts with paper towels. Mix salt, ground pepper and rosemary, rub the fillet pieces well with spices. Then coat the pieces of chicken fillet with mustard and set them aside in any pickling container.
Prepare fillet filling. Rinse and peel fresh mushrooms, cut into small slices. Remove the top layer from the leeks, cut off the rhizome, rinse the stem and then cut it into rings. Pour the sunflower oil into a deep frying pan and save the leeks on it, when the onion is slightly browned, add the mushroom slices to it, fry the filling for about five minutes, add a pinch of salt and ground black pepper to it, mix all the ingredients well.
Remove the marinated fillet from the marinade, make cuts in it as described in the previous recipe. Fill the chicken pockets with the onion and mushroom filling, fasten the edges with wooden toothpicks. Wrap each loin in oiled foil and place in the oven on a baking sheet, bake until the meat is tender (40-50 minutes). Chicken pockets with mushrooms must be laid out on a dish, sprinkled with crumbs of finely grated hard cheese. This dish is served hot with a vegetable side dish.
