Bird

Roast under cheese


Ingredients for Cooking Roast with Cheese

  1. Chicken fillet 300-400 grams
  2. Fresh mushrooms (champignons) 150-200 grams
  3. Onion 1 pc.
  4. Hard cheese 100 grams
  5. Flour 1 tablespoon
  6. Butter 30-40 grams
  7. Sunflower oil 3-4 tablespoons
  8. Parsley several branches
  9. Cream 50 ml
  10. Оль teaspoon table salt
  • Main ingredients: Chicken, Cheese
  • Serving 4 servings
  • World Cuisine

Inventory:

Cutting board, Knife, Bowl, Plate, Lid pan, Whisk, Teaspoon, Tablespoon, Grater, Cooker with oven, Serving dish (preferably clay), Serving plates

Cooking roast under cheese:

Step 1: Prepare the ingredients.

Wash the chicken fillet under a stream of cold water, remove the veins and membranes, cut into small pieces on a cutting board. Onions should be removed from the husk, washed and chopped finely. Mushrooms should also be rinsed with water and cut into thin slices.

Step 2: Stew meat and mushrooms.

Pour sunflower oil onto a hot pan, heat and fry chopped onion on it until golden brown. Then combine it with chicken and fry until half-cooked (minutes 15 - 20), then add the mushrooms and 3 tablespoons of boiled or filtered water. All this must be extinguished under the lid for another 15 minutes until such a state until all the liquid has evaporated. The contents of the pan need a little salt. Then put in a deep serving dish.

Step 3: Prepare the cream sauce.

Place a piece of butter on a hot frying pan that needs to be washed and dried beforehand (or to save time, put it on another clean, dry skillet). When the butter has melted, pour the sifted flour of the highest grade and fry it until it is brownish-golden. It is important to stir it constantly on a fire so that the flour does not burn to the pan. Next, pour the cream and whisk the contents with a little whisk.

Step 4: Bake the roast under the cheese.

Pour the meat with mushrooms with the resulting cream sauce. Preheat the oven to 180 - 200 degrees, meanwhile, grate the cheese on a coarse grater and sprinkle them well on the dish to get a thick uniform layer. Then place it in the oven and bake for 10 to 15 minutes. If a golden crust has formed, then our roast under the cheese is ready.

Step 5: Serve the roast under the cheese.

Roast under cheese served on the table necessarily hot. If the dish suddenly cools down, it can be heated in the oven or microwave. Before serving, divide the roast into portions, arrange on plates. You can sprinkle with finely chopped greens to decorate. Good appetite!

Recipe Tips:

- - Roast can be cooked not in one pottery, but in several pots, then serve them to the table in them. This is much more convenient and interesting as a way to diversify the holiday or everyday menu.

- - Roast should not be salted during cooking, but it is better to do it immediately before serving, as salt takes the juice and the roast should not be dry.

- - To make the meat even more amazing and delicate in taste, it can be marinated in wine or in lemon juice for several hours or even for a day before cooking.