Chicken fillet on a cushion of cucumber and under a cheese and bread crust is a very original, tasty and satisfying dish that is quite simple and quick to prepare. It is recommended to serve it with salad or fresh vegetables, as well as a side dish of potatoes if desired.
Ingredients:
- 0.8 kg chicken fillet;
- ½ cup wheat flakes;
- ½ lemon;
- 150 g bread or bread crumbs;
- 150 g Parmesan or Gruver;
- 1 egg;
- 150 g sour cream (15%);
- 30 g butter;
- 1 bunch of cucumber herb
- garlic to taste;
- hop-suneli, coriander;
- black pepper and salt to taste.
Preparation:
- Rinse the chicken fillet, dry and cut either into small cubes or thin slices.
- Peel the garlic, wash, chop finely with a knife and add to chicken meat along with egg, sour cream, spices and salt. Mix all this thoroughly and leave to marinate for 5-10 minutes.
- Grease a baking dish with butter. Then prepare the filling for herbs by combining in one container 1 tablespoon of sour cream, a pinch of black pepper and salt, lemon juice squeezed from ½ part of lemon. Mix these ingredients and set aside for a couple of minutes.
- In the meantime, rinse the borage leaves thoroughly, dry, put in a baking dish, level and pour over with the present filling.
- Pour wheat flakes into any wide container.
- Cut the hard cheese into random pieces, cut the bread into cubes and dry in the oven. If there is no bread, then you can take bread crumbs. Put the prepared ingredients in a blender, mix into crumbs, pour over the wheat flakes and mix.
- Put the marinated fillets in a uniform layer on top of the cucumber herb and cover generously with breading.
- Place the formed dish for 40-45 minutes in an oven preheated to 180 degrees. If, at the end of baking, the breading starts to turn red, then it is recommended to cover it with a sheet of baking paper, but 5 minutes before the end of cooking, the paper will need to be removed in order to get an appetizing and crispy crust.
- Remove the cooked chicken with a crispy crust from the oven and serve directly in the dish.
