Chicken breast with tomatoes and cheese in the oven. Step-by-step recipe with photos

Chicken fillet with tomatoes and cheese in the oven

Not everyone can cook chicken fillet so that the meat is not dry and bland. To obtain the most tender and juicy fillet dish, you need to know the secret ingredients that will help you prepare a delicious dish.

The neutral taste of chicken meat must be set off either with spices and herbs, or with vegetables. Russian cuisine is most characterized by the use of vegetables, especially onions and garlic.

In addition to traditional onions, this dish uses tomatoes. Chicken fillet baked with tomatoes and cheese is a healthy alternative to fries or cutlets. This method of cooking meat is called “French style”. The dish is simple in composition and method of preparation. But in appearance, extraordinary aroma and delicate taste, it is quite worthy to be served at any celebration or holiday.

Baked chicken fillet with cheese and tomatoes has a calorie content of 100 g - 123 kcal. Total cooking time - 1 hour 30 minutes, including baking - 30 minutes.

Basic ingredients:

3 pcs. chicken fillet;
3 pcs. meaty tomatoes;
1 PC. medium sized bulbs;
100 g hard cheese;
3 tbsp. mayonnaise;
1 tsp ready mustard;
salt and pepper.

Step-by-step recipe with photos:

1) The preparation of the dish begins with beating the meat with a special kitchen hammer. Wrap the fillet top and bottom in cling film so that the meat does not tear when beating. The purpose of beating is to even out the thickness of the fillet. There is no need to beat the meat into a thin layer.

2) Remove the cling film from the prepared fillet and sprinkle it with salt and pepper.

3) Peel the onion, cut in half and chop into thin half rings.

4) Cut the tomatoes in half and cut them into half rings.

5) Three cheeses on a coarse grater.

6) Prepare the baking sheet. Grease the surface with vegetable oil or cover it with parchment paper so that the meat does not burn on the baking sheet.

7) Mix mayonnaise with mustard and grease the fillet pieces laid out on a baking sheet with the mixture.

Place chopped onions on top of the mayonnaise-mustard mixture and tomatoes on top.

Sprinkle the tomatoes with salt, pepper and grated cheese.

9) Bake the fillet at 180 degrees for about 30 minutes. The oven must be preheated by turning it on immediately after beating the meat.

10) Transfer the finished fillet to plates with chopped young green onions and serve hot. The juicy fillet melts in your mouth, the light sourness of the tomatoes refreshes the taste of the meat, and the golden brown baked cheese not only enhances the taste, but also gives additional satiety.

A recipe for chicken fillet baked with cheese and tomato will help you prepare a juicy dish with tender meat. It can easily be served on its own, without a side dish. In this case, all attention will be directed specifically to tasting the fillet. There is no doubt that everyone present will highly appreciate this dish.

Recipe without mayonnaise

You can cook chicken breast chops with tomatoes and cheese in the oven without mayonnaise. After all, this sauce has both ardent fans and no less ardent opponents.

300 gr. chicken fillet;
200 gr. sour cream;
200 gr. hard cheese;
150 gr. tomatoes;
1 tablespoon vegetable oil;
2 cloves of garlic;
50 ml water;
salt and ground black pepper to taste.

Cut the chicken fillet into slices and carefully beat them, trying not to damage the fibers. Sprinkle the chops with salt and pepper. Grease a baking dish or baking sheet with high sides with vegetable oil. We lay out the chops, placing them close to each other.

Peel the tomatoes. To do this, make a shallow cut in the shape of a cross on the top of the tomatoes and lower them into boiling water for 1-2 minutes. Then remove the tomatoes from the water, let cool and remove the skin.

Cut the peeled tomatoes into circles or slices no more than 3 mm thick. Place tomatoes on top of chops. Sprinkle the tomatoes with a little salt. Peel the garlic and chop it into very small cubes. Sprinkle the garlic cubes over the tomatoes.

Let's make the sauce: mix sour cream with water, salt and pepper. Pour the sauce over our chops in the pan. Sprinkle grated cheese on top. Cover the top of the form with foil. Bake at 200 degrees for 25 minutes. Then remove the foil and continue baking for another 15 minutes.

Chicken fillet with cheese and tomatoes in the oven in French - 5 recipes

Many people are accustomed to a universal dish - chicken in the oven. It's time to try chicken fillet with cheese and tomatoes in the oven. After all, French fillet will be both a wonderful dinner and a hearty lunch, and finally, this is a dish for a festive table. The breast goes well harmoniously with many products and tends to take on their aroma. And of course there is a classic nuance - a crust of grated hard cheese.

Chicken fillet with mayonnaise

This is a recipe for a delicious family dinner. You will quickly make juicy and tender meat with a crispy, appetizing crust and a wonderful aroma of spices. According to this recipe, the meat is marinated in mayonnaise for 2 hours. You can place potato pieces on a baking sheet at the same time, and the meat will immediately come with a side dish.

Ingredients:

Chicken fillet – 600 g.
Mayonnaise – 6 tbsp. l.
Garlic – 4 cloves.
Tomatoes – 3 pcs.
Hard cheese – 300 g.
Salt, pepper and spices (paprika, dill, basil, parsley) to taste.

Cooking process:

Remove skin, membranes and excess fat from chicken breast. Rinse the meat, dry with a paper towel and cut across the grain into pieces up to 2 cm in thickness. If you wish, you can bake the meat into steaks.
Place the meat in a separate marinating container and sprinkle it with salt and selected spices to your taste.
Peel the garlic, chop it in a garlic grinder and add to the meat.
Add 4 tbsp to the pieces of meat. l. mayonnaise.
Mix the meat well with mayonnaise and spices and leave to marinate for 2 hours.
Then place the marinated fillet pieces on a greased baking sheet and in a baking dish. Brush the meat with the remaining marinade.
Wash the tomatoes and cut them into rings. Place tomatoes on meat.
Grind the cheese on a coarse grater and distribute it evenly over the tomatoes.
Cover the cheese with the remaining mayonnaise.
Preheat the oven to 180 degrees and place a baking sheet with chicken fillet in it for 40 minutes.
Serve the finished dish hot with any side dish.

Recipe 8: Chicken chop with mushrooms and tomatoes

The dish can be served both hot and cold.

Chicken fillet (breasts) – 500 g
Tomato – 3 pcs
Champignons – 250 g
Hard cheese – 200 g
Vegetable oil
Black pepper
Spices (to taste)
Garlic - 2 teeth.
Greenery
Mayonnaise

Cut the chicken fillet into slices. Lightly beat and coat each fillet slice with mayonnaise.

Chop the onion and champignons and fry in vegetable oil.

Place the fillet pieces on a greased baking sheet. Place onions and champignons on top, cover with a slice of tomato. Bake in the oven for 20 minutes. at 200*C.

While the fillet is fried, prepare the cheese filling (cheese, garlic, herbs, mayonnaise).

Remove the chops from the oven and top each piece with stuffing. Bake for another 10 minutes.

Fillet in the oven with potatoes

You are given a recipe for preparing a very tasty dish of potatoes and chicken breast. Bake the meat in the oven, placing it in layers on a baking sheet, alternating with potatoes and onions. The dish will decorate both everyday and festive tables.

Ingredients:

Chicken fillet – 600 g.
Potatoes – 7 pcs.
Onions – 3 pcs.
Hard cheese – 100 g.
Sour cream – 200 g.
Garlic – 4 cloves.
Salt and seasonings to taste.

Cooking process:

First, peel the onions, garlic and potatoes and rinse them with cold water.
Also rinse the chicken fillet with cold water, dry with a towel and cut into medium pieces across the grain.
Chop the potatoes into thin circles and the onion into half rings.
Grind hard cheese onto a coarse grater.
Preheat the oven to 200 degrees.
Line a baking dish with special paper or foil and grease a little with vegetable oil.
Place the chopped onion in the first layer on the pan.
Place chicken pieces on the onion.
Sprinkle the meat with salt and pepper to your taste.
Pour a little water into the mold, then the potatoes will turn out juicier.
Place a layer of sliced potatoes on the meat and sprinkle with salt, pepper and seasonings.
Finely chop the garlic and place it on top of the potatoes.
Place a layer of grated cheese on the potatoes.
Grease the dish with mayonnaise or sour cream and place it in a preheated oven for 30–40 minutes. You can check readiness with a wooden stick.
Serve with a fresh vegetable salad.

Preparation

1. This dish can be prepared from thigh fillets, breasts or legs. We wash the chicken parts, remove the fillet from the bones using a knife and cut into medium-sized pieces. Place on a plate or bowl.

2. Cut half of the juicy tomato into squares and place on the fillet.

3. Peel the onions, chop them not very finely with a knife and add them to the plate with the chopped ingredients.

4. Peel the clove of garlic, divide it into 2 parts with a knife and place it cut side down on the board. Cover the halves with the wide side of the knife, press with your palm and flatten. Finely chop and place on a plate.

5. Pour the prepared products with oil, salt, add black and hot red peppers.

6. Mix all ingredients thoroughly and place in the refrigerator for at least 30 minutes. During this time, vegetables and meat will be well saturated with the aroma of garlic.

7. After 30 minutes, divide the aromatic mixture of vegetables and chicken fillet in half. Place the chicken and vegetables into portioned clay molds (2 pcs.) and distribute evenly. Place the molds in the oven, preheated to 210 degrees, and cook for 25-30 minutes until the chicken fillet is completely cooked.

8. Remove the finished aromatic dish from the oven. Grate hard cheese on a coarse grater.

9. Sprinkle the prepared shredded cheese over the finished meat and vegetables and cook for about 10 minutes until the cheese has melted and lightly browned.

10. Take out the delicious tender chicken with tomato and cheese, place the molds on thick napkins and serve with a hot side dish and vegetable salad. This chicken goes great with a salad of fresh tomatoes, cucumbers with chopped onions, cilantro and unrefined sunflower oil.

The dish will be even more flavorful if the mixture of meat and vegetables is supplemented with spices or dried herbs. Rosemary, oregano or thyme are good herbs; chicken seasoning, sweet paprika, ground coriander or turmeric are good spices.
To add more creamy flavor to the chicken, add sour cream (1 tbsp) to the meat and vegetables.
Using this principle, chicken can be cooked with zucchini, eggplant, celery root, broccoli or cauliflower.
To prepare the dish, you can use not only fillets, but also small parts with bones. Chicken wings (4-5 pieces) are perfect. We cut the wings into phalanges, remove small parts (the first phalanges). Place the chopped parts on a plate and continue as per the recipe.

This is one of my favorite chicken fillet recipes. Although the dish is not quick to prepare, the result is worth the effort. The dish turns out simply “yummy” and the good thing is that it can be prepared in large portions, because even when heated it has an excellent taste and aroma.

YOU WILL NEED:

Chicken breasts - 3 pcs., tomatoes: 4-5 pcs. (medium size), parsley, curry seasoning, salt, garlic clove, vegetable oil - 1-2 tbsp. spoons.

LET'S PREPARE:

If you are not a “kapushka”, then you can skip the preparation stage; all of the above steps can be done while the chicken fillet is being fried. I prefer to prepare all the components in advance.

This time I got three large chicken breasts. The three of them weigh 874 grams, i.e. one half of a large chicken breast weighs about 250-300 grams

. This is for those who are interested in the weight of the chicken breast.

Cut the chicken meat into small cubes, generously sprinkle with seasoning, salt and mix thoroughly. That's it, the fillet is ready for cooking.

Another thing it is advisable to do in advance is to peel the tomatoes. To do this, it is advisable to blanch them first, or simply pour boiling water over them and then clean them in an elementary way. For these purposes, I take a small saucepan, place the tomatoes in it and pour boiling water over it, after 3 minutes I take it out and calmly peel it.

Here are the already peeled tomatoes. Just in case, I threw them on the scales and as you can see, their weight was 649 grams, that is, the weight fraction of tomatoes in the recipe is only a quarter less than chicken fillet

. That's how it should be.

COOKING CHICKEN FILLET WITH TOMATOES

Heat a frying pan and pour a little vegetable oil onto it. Don’t pour too much, it’s only needed so that the fillet doesn’t stick to the pan in the first seconds. Therefore, 2 tablespoons - “with the head”. When the oil is hot, add the prepared chicken fillet and stir it in the pan for about a minute and a half. After this, turn the heat to medium and let it fry without a lid.

Literally in about three minutes, the meat will release juice and a kind of stewing process will take place. We need this liquid to evaporate, so we don’t cover it with a lid. In the meantime, the meat reaches the desired condition, you can finely chop the tomatoes, prepare the herbs and garlic.

This is the result we expect. Once the excess liquid from the fillet has evaporated and the meat is starting to brown, add the tomatoes. Mix them with the fillet, another minute, reduce the heat to “small, closer to medium” and cover with a lid. From this moment until complete readiness will take about 20 minutes.

Stir the frying ingredients every five minutes to prevent them from burning. After a while, you will see that the tomatoes have completely softened and are tomato juice. Therefore, it was necessary to separate their pulp from the peel (the peel does not dissolve). Now you need to taste the gravy “for salt” and add salt to your taste.

The salt with which you salted the fillet will not be enough and therefore you need to add more salt. Just don’t overdo it: keep in mind that the tomato evaporates and it will become smaller in volume, unlike salt.

From the moment you add the tomatoes to the chicken until the tomato juice begins to thicken, it will take about 15 minutes. Make sure that the water from the tomato does not evaporate too much. When hot, the gravy should be only slightly thicker than tomato juice.

Has the tomato started to thicken? We move on to the final stage of cooking: squeeze out one clove of garlic (more is too much) and add chopped herbs (parsley). Stir, simmer over low heat, covered, for 1-2 minutes and turn off.

The dish is ready! Remove the lid from the pan and be stunned by the delicious smell of a mixture of curry and parsley, supported by a light note of garlic aroma. We try and enjoy the most delicate taste of a small piece of chicken fillet that melts in your mouth, shaded by a barely noticeable sourness of tomato juice.

Mmmm... finger lickin' good!

Hearty and juicy, for an everyday table and a special occasion - chicken chop cooked with tomato! Choose the best recipe for yourself!

Quick and easy to prepare chicken chops with cheese, tomatoes and onions. Due to the fact that the chops are cooked in the oven, your time expenditure is minimal.

Chicken fillet – 500 g
Tomatoes - 2-3 pcs.
Hard cheese - 100 g
Onion - 1 pc.
Salt - to taste
Ground black pepper - to taste
Garlic - 2 cloves
Mayonnaise - 2 tbsp.
Vegetable oil

Cut the chicken fillet lengthwise into thin slices about 1 cm thick. Beat them with a kitchen hammer, sprinkle with salt and pepper.

Place chicken chops on an oiled and foil-lined baking sheet. Squeeze the garlic through a press and mix with mayonnaise. Brush the chops with mayonnaise.

Cut the onion into strips and sprinkle it over the chops.

And place tomatoes cut into slices on top. Place the chicken chops with tomatoes in an oven preheated to 180 degrees for 20 minutes.

Then remove from the oven, sprinkle with grated cheese and place the chicken chops with cheese in the oven for another 5-7 minutes. Baked chicken chops with tomatoes and cheese are ready. Bon appetit!

Fillet in the oven with sour cream

Chicken fillet itself is a rather dry meat and requires a special approach to prepare it. In this recipe you are invited to bake fillet with tomatoes in sour cream sauce. You will get very tender and tasty chicken meat, which can be served as a hot dish, or you can make a sandwich from chilled fillet. The dish is dietary and without seasonings, so it is suitable for baby food.

Ingredients:

Chicken fillet (halves) – 2 pcs.
Tomatoes – 2 pcs.
Sour cream – 200 g.
Garlic – 2 cloves.
Dill – 1 bunch.
Season for chicken and salt to taste.

Cooking process:

Rinse the chicken fillet with cold water and remove excess liquid with a kitchen towel.
Using a sharp knife, make several deep transverse cuts into the meat.
Mix salt and seasoning in a cup and rub the pieces well with it, not missing any cuts.
Wash the tomatoes and chop them into half rings.
Place the tomato pieces into the cuts in the meat.
Place the meat in a greased baking dish.
Peel the garlic and chop it in a garlic grinder.
Wash the dill and chop finely.
In a separate bowl, mix the specified amount of sour cream with garlic and dill.
Pour this sour cream and garlic sauce over the meat in the mold.
Preheat the oven to 180 degrees, no more, as this is the optimal temperature for chicken. Bake the fillets for 40 minutes until golden brown on the surface of the fillets.
Serve baked chicken fillet with any side dish.

Chicken fillet with tomatoes and cheese in the oven

Chicken fillet is the type of meat that definitely does not need advertising! And what’s most interesting is that you can prepare a lot of healthy and tasty dishes from tender and dietary chicken fillet.

Today I suggest baking chicken fillet in the oven with tomatoes and cheese. This dish is a real find for the whole family. The chicken fillet cooks so quickly that you barely have time to prepare the side dish.

By the way, boiled rice or vegetable salad is suitable as a side dish.

Cooking chicken fillet with tomatoes and cheese

Cut each chicken fillet into two parts, lightly beat, salt and pepper.

Prepare the sauce: whisk together sour cream and mustard, add sugar and salt to taste. Place the fillet in a mold and brush with sauce. Sprinkle with finely chopped onions.

Place thin slices of tomato on top.

Sprinkle with grated cheese.

Place in an oven preheated to 200 degrees and bake for 20 minutes.

Juicy chicken fillet with tomatoes and cheese is ready. Serve!

Recipe 7: Chicken breast chop with tomatoes

chicken breast – 0.5 pcs (or 250 g fillet);
tomatoes – 2-3 pcs;
small onion – 1 piece;
cheese with at least 50% fat content – 100-120 g;
mayonnaise – 3 tbsp. l;
salt - to taste;
ground paprika – 0.5 tsp;
ground black pepper - 2-3 pinches per chop.

Be sure to let the frozen fillet thaw naturally; do not try to speed up the process and defrost it in hot water or in the oven. Drain the liquid, refresh the meat with cold water and pat dry with a paper towel. Now it is ready for cutting. I removed the flesh from the chicken breast and cut off the narrow edges. After trimming, I got an almost square layer, which I cut in half in height. I beat each piece with a wooden hammer.

Advice. To ensure that the slices are uniform in thickness, when slicing, hold the piece with your palm and keep the knife parallel to the surface of the cutting board. When beating meat or chicken, place a plastic bag or film on top; the fibers will be less damaged.

I salted it, sprinkled it with a pinch of ground black pepper on one side and added a little paprika for more aroma and taste. Since we love spicy food, I added a little more chili.

I put the pieces in a mold, covered the top with thinly sliced onion half rings, peppered them a little more and left them to soak in the spices. Turned on the oven.

After 15 minutes, when the oven had warmed up to 180°C, I brushed the onion layer with mayonnaise. Don’t use a lot, 1-1.5 spoons are enough per piece. I’m generally not a fan of baking anything with mayonnaise, but it comes in very handy in this recipe for oven-baked chicken chops.

Placed slices of ripe fleshy tomatoes on top of the mayonnaise. I added salt and pepper. And put it in the oven, preheated to 180°C. No cheese. I’ve been doing this for a long time, the cheese is now of such quality that while the chops are baking, it will turn into a hard sole. Therefore, first we bake the chicken fillet with tomatoes until almost done, then add the cheese.

Everything will be ready in 15-20 minutes. Take out the pan and sprinkle the chops with a heap of grated cheese. It is advisable that it be spicy and quite fatty, otherwise the cheese will not melt, but will dry out. We return it back for five minutes.

By the time I took a few shots, the cheese was no longer as tender and chewy as it had just come out of the oven. The photo does not show how the cheese strings stretch when cut. But take my word for it, the taste of the finished dish was amazing!

Despite the simplicity of preparation, an excellent result is guaranteed. The main thing is not to dry out the chicken chops with tomatoes and cheese in the oven; watch the temperature and time. As soon as it is ready, serve immediately with or without a side dish. Bon appetit!

Comments: 2 Hide comments

Well, very tasty