ᐉ Chicken breast with mushrooms - step by step recipe with photos. How to bake chicken breast with mushrooms in the oven?

Calories: Not specified

Cooking time:
Not specified
Chicken fillet will turn out tender and juicy if you don’t just fry it in a frying pan, but cook it in a sauce made from thick, heavy cream. For taste, it is advisable to add mushrooms; champignons are best. They fry quickly and do not require any preparation - just cut them into slices and put them in a frying pan, where the fillet pieces and onions have already browned. Cream sauce can be made from cream of any fat content. It is not necessary to take 20-25%; low-fat ones will also turn out delicious, but the sauce will not be very thick. If necessary, flour will help thicken the sauce - one teaspoon is enough to make the consistency more viscous and thick. As a side dish for chicken fillet with mushrooms in creamy sauce, serve rice, crumbly buckwheat, pasta, boiled potatoes or - the choice is yours.

Ingredients:
- chicken fillet - 400 g;
— cream 15% — 250 ml; — champignons – 150 g; - vegetable oil - 3 tbsp. l; - wheat flour - 1 tsp; - salt - to taste; - onion - 1 large head; - black pepper, paprika - to taste; - Provençal herbs - 2-3 pinches (at your discretion). Recipe with photos step by step:

Cut the chicken fillet into strips, then cut into small bite-sized pieces.

Immediately prepare the mushrooms and onions. We peel off the thin film from the champignon caps, trim the stems a little if the cut has darkened. We cut the mushrooms into plates or small pieces. Cut the onion in half and chop into small cubes.

Heat a frying pan with oil. Lay out the pieces of chicken fillet. Fry over high heat for several minutes until all the meat juice has evaporated.

Reduce the heat, stirring, brown the fillet pieces on all sides, without frying too much.

Move the chicken pieces to the side, pour the onion into the oil. Fry for three minutes until the onion becomes transparent. Mix with chicken and continue frying until golden brown.

Add champignons to the chicken and onions. Turn up the heat to quickly evaporate the mushroom juice and brown the mushrooms a little.

Pour flour into a bowl and add a little cream. Grind with a spoon until a viscous homogeneous mass. Gradually add cream, stirring. If the sauce is not very thick, skip this step.

Pour the sauce into the pan with the chicken and mushrooms. Season with salt and spices. Mix.

Cook, stirring constantly for about three minutes, until the cream sauce begins to thicken. Turn the heat to low and leave the chicken fillet to simmer in the creamy sauce for five minutes.

At the same time, prepare the side dish - boil potatoes or rice, buckwheat, pasta. Serve chicken fillet in creamy sauce with a side dish, adding herbs or chopped fresh vegetables. Bon appetit! See other interesting ones

Chicken fillet with mushrooms in the oven is a dietary, aromatic and very tender dish.

A minimum set of products, a little time and effort - that's all you need to get a dish that can take its rightful place even on the holiday table.

Chicken fillet with mushrooms in the oven - basic cooking principles

Chicken fillet with mushrooms in the oven is prepared in different ways. It can be baked by placing it in a mold in layers, each coated with mayonnaise or sour cream. You can also stuff the fillet with mushrooms, prepare a julienne or casserole. It all depends on your imagination.

The chicken fillet is washed and cleaned of films and excess fat. It is then cut in half lengthwise. The resulting slices are lightly beaten, salted and seasoned with spices.

Then the meat is placed on a baking sheet or in a mold.

Peel the onions and mushrooms, chop them and fry in vegetable oil until lightly browned.

Chicken fillet is coated with sour cream or mayonnaise. Fry mushrooms are placed on top. You can place tomato slices on it. Sprinkle everything with fine cheese shavings and bake in the oven. This is the easiest way to cook chicken fillet with mushrooms in the oven.

With cauliflower

Required Products:

¼ kg cauliflower;
200 g breast and the same amount of mushrooms;
one onion (red);
100 g cheese;
rosemary and spices to taste.

What does the sauce consist of:

100 g mayonnaise;
60 ml milk;
clove of garlic;
30 g cheese;
marjoram and ground pepper to taste.

Chicken breast with mushrooms and cheese in the oven is prepared in this way:

The cabbage is divided into inflorescences and boiled for five minutes.
The onion is finely chopped and fried in sunflower oil.
When the vegetable has changed color, add chopped mushrooms, salt, pepper, add rosemary, and fry for ten minutes.
The meat is cut into slices and placed in a baking dish.
The next layer is cauliflower and mushrooms.
For the sauce, combine the ingredients according to the list, mix and pour over the meat.
Cook at a temperature of 190 degrees for half an hour.
Sprinkle with grated cheese and place in the oven for another ten minutes.

Chicken fillet with mushrooms in the oven - tricks and tips

To make the fillet juicy, bake it in creamy or mayonnaise sauce.

To prepare chicken fillet with mushrooms in the oven, use only fresh meat, only it will turn out juicy and soft.

Garlic or soy sauce will add piquancy to the dish.

You can cook chicken breast in different ways. Mushrooms can ideally complement this dietary meat. With the help of these two products - chicken breast and mushrooms, you can constantly surprise your loved ones or guests with delicious and healthy dishes, which will also look beautiful on the holiday table. A few simple recipes will tell you how to prepare fillet with mushrooms.

How to cook chicken breast with mushrooms

Chicken fillet is a dietary meat that has virtually no fat, is easy to prepare and makes a wonderful treat. Anyone can prepare a delicious dish from breast meat, even without much experience in cooking. The main disadvantage of breast is that it often turns out to be dry, but this can be avoided if you know a few secrets of preparing this dietary meat:

Chicken breast with mushrooms in the oven will turn out more juicy if you pre-marinate it in the marinade for a couple of hours.
The fillet can be cut into pieces of any size at your discretion.
The breast is baked in the oven at 180 °C for 30 minutes; it is cooked in a roasting pan or stewing vessel for a little more than half an hour.
The taste of a dish of chicken breast and mushrooms will be more intense if it is served with finely chopped fresh herbs.

Option 3: Stuffed chicken breast with champignons in a frying pan

The difficulty of this recipe is only in preparing the pockets for the filling. Even this is quite simple if you are not doing it for the first time or just carefully read our recommendations. Use a knife with a sharp tip and a narrow blade, it is much more convenient.

Ingredients:

three slices of chicken breast – approximately 900 grams;
two onions;
champignons of any size – 330 gr.;
two glasses of 20% cream;
cheese, hard – 50 grams;
fine salt, spices for mushroom dishes and pepper;
oil, butter and vegetable.

How to cook

Step 1:

Immediately decide on the size of the pan; all three slices of chicken should fit on it without touching, but not too loosely. Pour vegetable oil into a dry frying pan and place a slice of butter, melt it over low heat and warm it up.

Step 2:

Place onion, cut into small squares, and spread in an even layer over the pan. Saute until the first blush and add thinly sliced mushrooms to the onion. They will release a lot of juice at first, let it evaporate slowly without covering the pan. Stir the saute until all the products are fried to a rich golden color.

Step 3:

Add salt and lightly pepper the sauté, divide it in half with a spoon, trying to select smaller slices into one part if possible. Grate cheese and salt on them - this will be the filling.

Step 4:

Rinse the meat as required and dry it slightly with napkins, cut off the so-called small fillet from the bottom. We cut large pieces of meat approximately to the middle in depth, with one longitudinal cut. Then we tilt the knife and with the very tip we make slits inside the main one in the direction of the wide edges. You will get a pocket in which we will place the filling.

Step 5:

Distribute the mushroom sauté with cheese equally among all the breast slices and stuff the pockets tightly. Close the slot with a previously cut fillet slice, tucking it tightly inward. Fry the pockets in very hot oil, lowering them with the slits down for about seven minutes. Quickly turn them over, add a little more oil if necessary and fry on the other side until the same appetizing crust.

Step 6:

Return the reserved mushrooms to the pan and pour in the cream. Season with spices and add salt, simmer for twenty minutes on very low heat. Be sure to cover the pan with a lid.

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Chicken breast with mushrooms recipe

To prepare a delicious chicken dish, it is important to choose a fresh fillet or whole breast. You can take any mushrooms: both wild mushrooms and champignons are suitable, which are easy and quick to prepare. As additives, you can use spices or seasonings that you have on hand, but you should consider their purpose: Provencal herbs are more suitable for dishes with creamy sauce, but curry or a ready-made chicken mixture goes better with vegetable stew.

In creamy sauce

Number of servings: 4 persons.
Purpose: for dinner.
Cuisine: international.
Difficulty: easy.

This delicious dish is prepared in several stages, which will take a little longer than if you simply stew the chicken in its own juices. This unique creamy goulash goes well with spaghetti, rice or mashed potatoes. For cooking, you can choose any mushrooms, but the easiest way to cook is from champignons, because they do not need to be cleaned and cooked in advance, like wild mushrooms.

Ingredients:

chicken breast – 500 g;
champignons – 300 g;
onion – 1 pc.;
chicken broth – 100 ml;
cream – 100 ml;
butter - for frying;
salt, pepper, herbs - to taste.

Cooking method:

Cut the fillet crosswise into layers, beat lightly with a hammer.
Fry until a crust forms, with or without oil as desired, so that the juice remains inside.
Wash the champignons and cut them thinly.
Cut the onion into half rings and then fry until translucent.
Add champignons to it and evaporate excess moisture.
Place the fillet in the pan, pour in the broth, cream, salt, pepper and spices. Chicken breast with mushrooms in creamy sauce will be ready in 15 minutes.

In sour cream sauce

Cooking time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 140 kcal/100 g.
Purpose: for dinner.
Cuisine: international.
Difficulty: easy.

In this recipe, sour cream is added to the chicken. It gives the dish a pleasant creamy taste. Chicken breast can be cut into large or small pieces, depending on the purpose of the finished dish. It can be served as a main dish (then the fillet is cut larger) or as a gravy for a side dish. Provencal herbs can be replaced with fresh basil, rosemary, celery (10 grams each).

Ingredients:

chicken fillet – 500 g;
mushrooms – 500 g;
sour cream – 150 ml;
onion – 1 pc.;
garlic – 2 cloves;
Provençal herbs - to taste;
salt, pepper - to taste.

Cooking method:

Cut the chicken into medium pieces.
Chop the onion into cubes, as for frying for soup.
Cut the mushrooms into medium pieces.
Fry the onion in a frying pan with high sides.
Add chicken to it. Fry for 10 minutes.
Add mushrooms and simmer covered for 15 minutes.
As soon as more than half of the liquid has evaporated, add sour cream (too thick can be diluted with milk), salt, pepper, and herbs.
Chop the garlic cloves and then add to the rest of the ingredients. Simmer for another 5 minutes with the lid closed.

In the oven with cheese

Number of servings: 4 persons.
Calorie content of the dish: 125 kcal/100 g.
Purpose: for dinner.
Cuisine: international.
Difficulty: easy.

The easiest way to cook chicken is to bake it in the oven. Chop all the ingredients, then mix them together and bake, leaving you time to prepare the table for guests. Chicken with mushrooms and cheese turns out very tender, because during the cooking process the champignons release their juice, which soaks the meat. You can choose any cheese, but it is better to give preference to cream or mozzarella cheese. Chicken breast with mushrooms and cheese will be ready as soon as the crust turns golden.

Ingredients:

chicken breast – 400 g;
champignons – 400 g;
onion – 1 pc.;
garlic – 2 cloves;
chicken seasoning – 1.5 tsp;
cheese – 200 g;
fresh herbs for serving.

Cooking method:

Sprinkle medium cubes of chicken fillet with spices and leave to marinate for an hour.
Wash the champignons and cut into slices no thicker than 0.5 cm.
Finely chop the onion and chop the garlic.
Cut 2/3 of the cheese into small cubes, grate the rest on a coarse grater.
After the chicken has marinated, mix all the ingredients except the grated cheese.
Grease a baking sheet, place the dough and place it in the oven.
Cook for 40 minutes in the oven at 180°C.
Before finishing cooking, sprinkle the almost finished mushroom dish with the remaining cheese and wait until it melts.
To form a golden brown crust, you can turn on the grill (if there is such a mode) and bake for another 3-5 minutes.

Stuffed breast

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 150 kcal/100 g.
Purpose: for dinner.
Cuisine: international.
Difficulty: medium.

If you want to surprise your guests with an unusual treat, be sure to cook chicken according to this recipe. The result is juicy meat with delicious mushrooms inside. A huge advantage is that the meat is prepared very quickly: the filling is simply placed in the cuts of the breast, and then sent to simmer in a creamy sauce. If desired, add rosemary, basil, and other herbs to your taste to add flavor to the dish.

Ingredients:

chicken fillet – 3 breast halves;
champignons – 300 g;
onion – 1 pc.;
cheese – 50 g;
cream – 300 ml;
spices - to taste;
salt, pepper - to taste;
butter - for frying.

Cooking method:

Fry finely chopped onion until transparent.
Cut the champignons into slices and add to the onion. It is necessary to fry until all the moisture has evaporated, stirring with a wooden spatula. At the same time, add salt, pepper and spices to taste.
Grate the cheese and mix with the prepared champignons and onions in a bowl.
Wash the chicken, cut off the small fillet and make an incision in the large one.
Carefully lay out the filling, cover with small fillet on top.
Place the oil in a preheated frying pan and then the stuffed breasts. Fry on each side so that the filling does not fall out.
After the crust has formed, pour cream over the chicken and simmer for 15-20 minutes.
Next, turn off the stove, cover with a lid and let simmer for another 10 minutes.

Stuffed mushrooms

Cooking time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 100 kcal/100 g.
Purpose: for a snack.
Cuisine: international.
Difficulty: difficult.

Another delicious appetizer recipe that your guests will definitely love. For everything to work out perfectly, you will have to look for large champignons in which it will be convenient to put the filling; you can use any cheese at your discretion. The filling can be diluted with seasonings or fresh herbs. If desired, you can use mayonnaise instead of sour cream, but then the taste will not be as creamy.

Ingredients:

chicken fillet – 200 g;
cheese – 200 g;
large champignons – 600 g;
sour cream – 4 tsp;
vegetable oil – 2 tbsp. l.;
salt and pepper - to taste.

Cooking method:

Chop the chicken into small pieces, like minced meat, and then fry in oil until white.
Carefully cut off the stems of the champignons, chop finely and send to the chicken. Fry for 5-7 minutes.
Add sour cream, stir and cook for another 5 minutes.
Place the mixture in a bowl, add grated cheese to it, but not all of it: leave a little for sprinkling.
Place the caps in the mold with the indentation facing up so that the filling can be placed in them.
Place the filling and sprinkle with grated cheese.
Bake in the oven for 15 minutes at 180°C.

Julien

Cooking time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 120 kcal/100 g.
Purpose: for dinner.
Cuisine: international.
Difficulty: medium.

The classic recipe for julienne involves the presence of mushrooms, cheese, cream and chicken. The dish is very easy to prepare, and the result exceeds all expectations - the taste is rich, with a pleasant aroma. Take any mushrooms, but more often housewives use champignons because they are much easier to prepare.

Ingredients:

champignons – 400 g;
boiled chicken fillet – 300 g;
cream – 150 ml;
cheese – 150 g;
onions – 2 pcs.;
butter – 2 tbsp. l.;
salt, spices - to taste.

Cooking method:

Cut the onion into half rings and then fry in butter until translucent.
Tear the chicken fillet into small pieces along the grain.
Cut the champignons into small pieces.
Fry the champignons with chicken along with onions.
Turn the heat to low and pour in the cream. Leave to cook for 5-7 minutes.
At this time, grate the cheese.
Add half the cheese to the mushrooms and chicken. Stirring with a spatula, bring the mixture to a boil.
Salt to your taste, add your favorite spices.
As soon as the sauce thickens, immediately turn off the heat.
Fill the cocotte makers with the mixture, sprinkle with cheese and bake at 180°C for 5 minutes or until a cheese crust forms.

Chicken breasts with mushrooms in cream

Chicken in combination with creamy sauce becomes very juicy, and the aroma of mushrooms adds additional notes to its taste. Chicken breast in creamy sauce can be served with or without a side dish, placed on a plate covered with lettuce leaves. This dish will be appropriate both on the festive table and on the everyday menu.

To prepare you will need:

700 g chicken breast;
500 g mushrooms;
100 g onions;
100 ml chicken broth;
100 ml cream;
1 tablespoon flour;
2-3 tablespoons of vegetable oil for frying;
salt and spices to taste.

This dish is prepared quite quickly and even 40 minutes before guests arrive will be enough to treat them to it.

The calorie content of chicken breast in cream sauce is low, as for meat dishes - 119.2 kcal/100 g.

Procedure:

Wash the chicken fillets under running cold water and wipe dry with a paper towel, then cut into arbitrary pieces, but not very finely;
Fry the prepared chicken on both sides in a frying pan with hot oil for several minutes until a crust appears, remove from the frying pan onto a plate;
Add onion cubes to the frying pan where the chicken was fried and sauté for 2-3 minutes, then add mushroom slices to it. Fry everything together until the moisture has completely evaporated and is golden brown;
When the mushrooms and onions are ready, pour chicken broth and cream into the pan, stir and let simmer for a minute, then add the chicken to the sauce and simmer for 10-15 minutes;
You need to add spices and salt to the dish a few minutes before the end of cooking so that the cream does not curdle and the broth does not separate.

Video

Slightly dry white chicken meat is perfectly complemented by white and red sauce. Similar recipes compete with each other, but chicken fillet with mushrooms in creamy sauce is rightfully considered one of the most delicious dishes. Recipe content: Chicken breast is considered the most valuable dietary product. It contains the most easily digestible protein and the least fat. Therefore, it is low in calories, but very capricious in preparation. It requires delicate handling, because... After keeping it on the fire, you can forget about juiciness. The meat will become tough, dry and tasteless. Therefore, experienced chefs advise cooking the breast in a creamy sauce, in which it is almost impossible to spoil it. It will be especially good in the company of mushrooms. This dish will satisfy the tastes of guests and hungry household members.

Use chilled chicken, not frozen. Then the fillet will be more tender and juicy.
Before cooking, remove the skin, bones, veins and cartilage from the breast.
The finished chicken fillet can be cooked whole, cut into pieces or rolled into minced meat.
The meat is cut only across the grain, then the fillet will be softer and roast faster.
If you cook the fillet in one large piece with filling, be sure to beat it first. To do this, cover it with cling film, then the meat will not stick to the hammer and its fibers will not be damaged.
White sauce can be made from cream, milk, or a combination of these two ingredients.
Use cream of any fat content. But remember that the fatter they are, the thicker the sauce will be.
You can add additional flavor and aroma to the dish by adding spices and spices.
The meat is fried and stewed in sauce in a frying pan or in the oven.
To prevent the cream from curdling and stratifying, pour it into a hot acidic medium and stir constantly until smooth.
Use forest mushrooms, fresh, frozen, or dried. Pre-soak dried mushrooms in water and leave to swell. Boil fresh for 10 minutes. Frozen ones are usually already boiled before freezing. Therefore, they can be immediately sent to the frying pan. Champignons or oyster mushrooms are also suitable for the dish.

Juicy chicken fillet with mushrooms in cream goes perfectly with any side dish. Although in its own form it is completely edible.

Calorie content per 100 g - 113 kcal.
Number of servings - 5
Cooking time - 45 minutes

Ingredients:

Chicken fillet – 600 g
Onions - 2 pcs.
Salt - 1 tsp. or to taste
Champignons – 400 g
Flour - 1 tbsp.
Cream 15% fat – 450 ml

Step-by-step preparation of stewed chicken fillet with mushrooms in creamy sauce in a frying pan:

Wash the fillet and be sure to dry it with a paper towel. Cut it into medium pieces.
Wash the champignons, dry them and chop the large ones, leaving the small ones whole.
Peel the onion and chop finely.
Pour vegetable oil into a frying pan, heat and place the fillet in one layer. Lightly fry it on the bottom and turn it over to the other side. Remove the finished portion and add the next one. Do not add all the meat at once, otherwise it will begin to stew and lose its juiciness.
Sauté the onion in another frying pan until translucent. Then add the mushrooms and continue frying for another 5 minutes.
Pour flour into the pan in which you will cook the dish, stir and fry for 2 minutes. Pour in the cream, mix everything again and heat well.
Place chicken fillet, mushrooms and onions in a pan with cream. Stir, season with salt and pepper and let simmer for 3-5 minutes.

This dish will perfectly decorate any holiday table.
The chicken roll turns out juicy, tender and soft. The usually dry fillet combined with mushrooms and creamy sauce will pleasantly surprise you with its rich taste and delicate aroma. Ingredients:

Chicken breast - 2 pcs.
Fresh champignons – 400 g
Onions - 1 pc.
Cream 22% fat – 300 ml
Vegetable oil - for frying
Butter - 40 g
Mustard - 1 tbsp.
Spices - to taste
Salt - 1 tsp.
Ground black pepper - to taste

Step-by-step preparation of chicken fillet roll with mushrooms in the oven:

Slice the chicken breasts lengthwise without cutting the knife all the way through. Open the fillet so that it forms one layer. Cover with film and beat with a kitchen hammer.
Wash the champignons, cut into small cubes and place in a frying pan to fry in vegetable oil.
Peel the onions, chop them into thin half rings and place them in the pan with the mushrooms after all the moisture has evaporated. Add salt and pepper and continue to fry, stirring for about 10 minutes.
Spread the chicken fillet on the countertop and place the pieces overlapping each other. Grease them with mustard, salt and pepper.
Place the fried mushrooms on the chicken meat and carefully roll it up.
Place the roll in a small baking dish and pour cream on top until it completely covers it.
Place the dish in the oven for 40 minutes.
After cooking, cool the roll completely, cut into rings, place on a serving plate and pour over the remaining sauce.

Chicken balls stuffed with champignons in creamy sauce are a real festive dish.
It will decorate the festive table and delight loved ones at a family dinner. Ingredients:

Chicken fillet – 300 g
Champignons - 10 pcs.
Onions - 1 pc.
Vegetable oil - for frying
Salt - 0.5 tsp.
Ground black pepper - a pinch
Milk – 200 ml
Eggs - 1 pc.
Flour - 1 tbsp.
Butter - 20 g

Step-by-step preparation of chicken breast meatballs with mushrooms in cream:

Wash the chicken fillet, dry it and grind it in a meat grinder. Add salt and pepper, pour in the egg and stir.
Peel the onion, finely chop and fry for about 2 minutes in a preheated frying pan with vegetable oil.
Remove the fried onions from the pan and fry the washed and dried champignons, cut into small cubes, in the same oil.
Combine the fried onions with mushrooms, add salt and stir.
Pinch off a small piece from the minced chicken and flatten it into a flat cake shape. Place the mushroom filling in the middle and form into a round ball. Place them in a single row on the pan.
In another clean and dry frying pan, fry the flour until golden. Add butter, melt and stir. Pour in milk, salt, pepper and boil.
Pour milk sauce over the meatballs, close the lid and place in the oven to simmer for half an hour.

Is the chicken breast dry? Then try cooking fillet with mushrooms in the oven, baked in layers. The dish is prepared from simple and affordable ingredients, and looks like a restaurant delicacy.

In the oven, the chicken breast is completely soaked in vegetable juices, saturated with the taste and aroma of mushrooms, onions, carrots and bell peppers. It turns out incredibly juicy and tender, holds its shape well. The meat is equally tasty both warm and cold. It is not a shame to serve it on a holiday table; it can be complemented with any side dish or used as a cut for sandwiches.

How to cook chicken fillet with mushrooms in the oven

First I prepare the vegetables. I peel and cut a large onion into cubes, mushrooms into slices. I fry them together until golden brown.
I cut the carrots into thin rings and fry them until soft in a small amount of vegetable oil.
I chop the bell pepper into large cubes and lightly simmer it in a frying pan with a couple of drops of oil. If you don’t have fresh peppers, you can use frozen ones, preferably multi-colored ones, so that the dish looks appetizing when cut. I combine all the vegetables, salt and pepper to taste. The filling is ready.
I remove the skin from the chicken breast (you will need it) and cut the meat into thin slices, like chops. The thinner the pieces, the better. Lightly pound the meat with a hammer, add salt and pepper. The main thing here is not to overdo it so that the fillet does not tear.
I first place the chicken skin on the bottom of the heat-resistant pan - when baking, all the fat will melt out of it, which will make the dish more juicy, and the fillet is guaranteed not to stick to the bottom of the pan. If you bought breast without skin, then line the bottom of the mold with parchment soaked in vegetable oil. Separately, in a small bowl, I beat a large egg with salt with a fork until smooth. I will coat the layers of meat with the egg mixture so that they “stick” together.
I place the first piece of meat on the chicken skin. I brush it with egg. I spread some of the filling on top, leaving about a centimeter free around the edge - connecting with each other, you get a kind of “sealing” effect, due to which all the juices will remain inside the dish. I cover with the next chop, grease again and distribute the filling. I repeat until the food runs out.
The top should remain without filling. I grease it with egg and sprinkle it with sesame seeds - I have a mixture of white and black.
I send it to a preheated oven and bake it at 200 degrees for 15 minutes, then reduce the temperature to 160-180 degrees and cook for another 15 minutes. There is no need to water or turn over.
Transfer to a board or serving dish. Due to the fact that there was chicken skin underneath, the meat was easily separated from the mold.

It is golden and crispy on top and smells delicious of dried sesame seeds.

Inside is juicy chicken fillet with mushrooms, peppers and carrots. You can complement the dish with any side dish, pickles and herbs. Bon appetit!

With canned pineapples

According to reviews, chicken breast baked with mushrooms, cheese and pineapples is tender with a sweet and sour taste. To prepare it you will need the following products:

½ kg breast;
a jar of pineapples;
bulb;
100 g mushrooms;
150 g cheese;
spices.

Cooking process for chicken breast with mushrooms and cheese:

The meat is cut into slices, beaten, salted on each side and sprinkled with your favorite spices.
The onion is chopped into thin rings, the mushrooms into slices, and the cheese into graters.
The baking dish is covered with baking paper, the meat is laid out, onions, mushrooms, a piece of pineapple, and cheese are placed on top.
The oven is heated to 180 degrees and baked for half an hour.