Chicken fillet with mushrooms in the oven is the best solution for a family dinner. Methods for cooking chicken fillet with mushrooms in the oven

Chicken fillet with mushrooms in the oven is the best solution for a family dinner. Methods for cooking chicken fillet with mushrooms in the oven

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

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

Chicken fillet with mushrooms in the oven - the basic principles of cooking

Chicken fillet with mushrooms in the oven is prepared in various ways. It can be baked, laid out in the form of layers, each smearing mayonnaise or sour cream. Also fillets can be stuffed with mushrooms, cooked julienne or casserole. It all depends on your imagination.

Chicken fillets are washed and cleaned of films and excess fat. Then cut it in half lengthwise. The resulting slices slightly beat, salt and season with spices.

Then put the meat on a baking sheet or in the form.

Onions and mushrooms clean, chop and fry in vegetable oil to light ruddy.

Chicken fillet smeared with sour cream or mayonnaise. Mushroom fries are put on top. Tomato slices can be spread on it. Sprinkle all the small chips of cheese and bake in the oven. This is the easiest way to cook chicken fillet with mushrooms in the oven.

Then we will tell you about other ways of cooking chicken fillet with mushrooms in the oven.

Recipe 1. Chicken fillet with mushrooms in the oven with cheese


75 ml of vegetable oil;

200 g of champignons;

100 grams of cheese;

black pepper;

80 g of flour;


80 ml mayonnaise;

600 g chicken fillet;


bunch of greens.

Method of preparation

1. Wash chicken fillet, pat dry with napkins and cut into slices one and a half centimeters thick. Each piece of meat repel, salt and pepper to taste.

2. Pour the flour into a flat plate and roll each slice of chicken fillet in it. Put it in a frying pan with hot oil and fry on both sides, for half a minute each. 3. Rub the champignons with a wet towel and finely chop up. Peel the onions and chop into small cubes. Fry everything together until cooked, seasoned and salted.

4. Finely rub the cheese and mix it with chopped greens. Season with mayonnaise and mix well. If you want to add spicy sauce, squeeze garlic into it.

5. Heat the oven to 200C. Lay the chicken fillets on a greased baking sheet. On top of the meat, spread the onion-mushroom fried. Top everything with mayonnaise-cheese sauce. Send the chicken fillet to the oven and bake it for a quarter of an hour.

Recipe 2. Chicken fillet with mushrooms and sweet pepper in the oven


bacon strip;

120 ml concentrated milk;

240 g chicken fillet;

10 g of corn flour;

50 ml of mayonnaise;

60 g of green onions;

75 g fresh mushrooms;

70 grams of red sweet pepper.

Method of preparation

1. Cut the bacon strip in half lengthwise. Fry the bacon in a pre-heated pan until soft. Ensuring that it does not dry out. We spread it on a plate, covered it with a paper towel.

2. Fry chicken breasts to a thickness of a little less than a centimeter. We grease meat with mayonnaise.

3. Rinse the mushrooms, dry them and cut into thin slices. We clean the sweet pepper from the seeds and chop thin shelves. Green onion finely crumbled. Put vegetables and mushrooms on top of the meat, sprinkle with green onions and roll up the chicken fillet. We fasten with a wooden skewer or toothpicks.

4. Put the chicken fillet with the filling on a greased baking sheet and place in the oven for half an hour. We bake at a temperature of 180C.

5. Take out the baking sheet. Rolls rolls on a plate and cut into chunks. Juice, which was formed during baking, we filter. Add cornmeal and pour in milk. Stir to avoid lumps. Put the saucepan with the mixture on the fire and, stirring, prepare the sauce until thick. Pour chicken fillet with mushrooms in the oven and serve with a side dish.

Recipe 3. Chicken fillet rolls with mushrooms in the oven


four chicken breasts;


100 g of champignons;


200 grams of cheese;

sunflower oil.


3 g of turmeric;

50 ml of mayonnaise;

2 g of crushed bay leaf;

juice of half a lemon;


40 ml of vegetable oil;

table salt.

Method of preparation

1. Wash well and beat off chicken fillet well. Mix all the ingredients for the marinade and whisk slightly. Put the chicken fillet in marinade and mix. Marinate meat for half an hour.

2. Rinse the champignons, dry and cut into thin slices. Cut the cheese into small cubes.

3. Put mushrooms and cheese on chicken chops and wrap in a roll. Fasten them with skewers or toothpicks.

4. Fry the chicken fillet until golden brown in sunflower oil on both sides. Then put them in a heat-resistant form and cover with seasoned milk. Send for forty minutes in the oven, warming it up to 180C.

5. Sprinkle the dish with finely grated cheese and bake for another ten minutes. Remove the finished rolls from the oven, cool slightly, remove the toothpicks and cut them into slices. Serve with a side dish of rice and vegetables. Pour gravy on top in which chicken fillet was cooked with mushrooms.

Recipe 4. Chicken fillet with mushrooms, pineapples and pear in the oven


chicken fillet - 4 pcs .;


four pineapple washers;


400 g frozen mushrooms;

200 g Adygei cheese;

10 g of mustard;

150 grams of hard cheese;

two pears.

Method of preparation

1. Cut the chicken fillet in half lengthwise. It should make eight slices.

2. Peel the pears, cut the core, and chop the flesh finely. Fry the pear with mushrooms until golden brown, until all the moisture has evaporated.

3. Slices chicken fillet and lay on a baking sheet. Each lightly grease with mustard and season with seasoning. Spread the roasted mixture of mushrooms and pears on the meat. 4. Grate the Adygei coarsely, and the hard cheese finely. Sprinkle chicken fillet first hard and then Adyghe cheese. Put the pan in the oven for half an hour. Bake at 180C.

5. Serve the chicken fillet with mushrooms in the oven with a side dish and a glass of white wine.

Recipe 5. Chicken fillet with mushrooms in the oven


50 g butter;

200 g chicken fillet;

three sprigs of mint;

two onions;

two sprigs of tarragon;

400 ml of cream;

black pepper;

200 g sliced ​​cream cheese tilzer;

8 g of salt.

Method of preparation

1. Clean fresh champignons. In this recipe we will use only hats.

2. Boil a liter of drinking water in a saucepan, add salt and mushrooms. Boil for five minutes. Then flip to a colander.

3. Peel the onion heads and finely chop.

4. Heat the pan, melt the butter in it and put the onion. Stir for three minutes, stirring, over low heat.

5. Wash the chicken breasts and cut them into pieces two centimeters thick. Washed greens finely shred.

6. Heat the oil in a separate frying pan. Put the chicken fillet in it and fry over moderate heat, stirring constantly, for about ten minutes.

7. Put the mushrooms in the pan with the roasted onions and continue frying for another ten minutes, stirring from time to time. Then pour the cream, pepper and salt. Keep on fire for another ten minutes and remove from heat.

8. Preheat the oven. Grease cocottes with a piece of butter. Put the pieces of chicken on the bottom. Put fresh mint on the meat. Top with onion and mushroom fried and cover all with a thin plate of cheese.

9. Put the Julienne into the oven and cook for a quarter of an hour at 200 ° C. Decorate the finished julienne with mint and leek rings.

Recipe 6. Envelopes of chicken fillet with mushrooms and rosemary in the oven


chicken breasts - 6 pcs .;

six slices of spicy cheese; four onions;

lean oil;

three carrots;

cream - 300 ml;

garlic - six cloves;

oregano and basil - a large pinch;

lemon - half;

coriander - 15 peas;

champignons - 200 g;

fresh rosemary - two twigs;

eggs - 4 pcs .;



a mixture of peppers.

Method of preparation

1. Carefully beat the chicken fillet on one side into a round cake. Sprinkle meat with lemon juice, lightly salt and leave the chops for 20 minutes.

2. Clean mushrooms, garlic and vegetables, chop finely and fry in sunflower oil until done. Lightly salt, seasoned vegetable fry with oregano, coriander and basil. Then lay out the mixture in the capacity of the blender and interrupt everything in mashed potatoes.

3. Beat the eggs, salt and season them with a mixture of peppers.

4. In the middle of the chicken chop put two teaspoons of a mixture of vegetables and cheese. We wrap in the form of an envelope and dip it first in the eggs, then in the crackers, again in the eggs and again in the crackers. Put envelopes on a cutting board and put them in the freezer for half an hour.

5. Fry the envelopes on medium heat from two sides. We spread on the lattice to get rid of excess fat. We shift the meat in the form and send another ten minutes in the oven. Bake at 190C.

6. Boil the cream, add the remaining mixture of vegetables, salt, put rosemary and simmer, stirring constantly, for 15 minutes. Pour the envelopes with sauce and serve to the table.

Recipe 7. Chicken fillet casserole with mushrooms, cherries and noodles


200 g of small vermicelli;

pound of chicken fillet;

10 g margarine;

half a cup of sour cream;

200 g fresh champignons;

80 shredded Parmesan cheese;

50 g of green onions;

50 g canned or fresh Bulgarian pepper;

a glass of chicken broth;

two pinches of white pepper;

a glass of milk;


50 g dried cherries;

2 g of nutmeg;

50 grams of flour.

Method of preparation

1. Heat the oven to 350C. Boil vermicelli, adhering to the recommendations on the package. Lean it in a colander and leave water to the glass. Shift back into the pot. 2. We put on a large frying pan and put margarine in it. We put onion finely chopped onions and mushrooms. We fry all together, stirring constantly, until the onions are red.

3. Pour broth and half a cup of milk into the mushrooms. Add dried cherries. The rest of the milk is placed in a jar with a tight-fitting lid. Add flour, pepper, nutmeg and salt. Close the jar lid and shake well. Slowly add this mixture to the pan, bring to a boil and cook a minute over medium heat. We twist the fire, add finely chopped Bulgarian pepper and two tablespoons of grated Parmesan. Add sour cream, mix well, put boiled and sliced ​​chicken fillet and noodles, mix.

4. Lubricate the heat resistant form with oil and put the mixture into it. Sprinkle with the remaining Parmesan cheese on top and send to the oven for half an hour. Cool the baked pudding and cut it in portions.

Chicken fillet with mushrooms in the oven - tricks and tips

  • You can use any other mushrooms instead of champignons.
  • To make the fillet juicy, bake it in a creamy or mayonnaise sauce.
  • For cooking chicken fillet with mushrooms in the oven, use only fresh meat, only it turns out juicy and soft.
  • A savory dish will add garlic or soy sauce.
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