Feel yourself in Paris: we cook meat from chicken in French

Meat in French is the ideal solution to the question of what to serve as the main food for the festive table. It is prepared very simply - the whole process will not take you more than an hour. But the dish will come out exquisite, with a claim to the Parisian chic of the Champs-Elysees. There is no single recipe, which makes it possible to replace the ingredients and show your own creativity. There are beef, veal, pork, turkey, and also chicken in French. With tomatoes or without them, with pineapples, aubergines, mushrooms or potatoes - always the dish will be delicious. Only three components remain unchanged: an onion pillow, pieces of meat without bones and a cheese blanket.

It is very important to choose the right dishes for baking. If you cook for two people, you can take a small form, but if there are many components, take a wide baking tray. Onions and meat let out a lot of juice, and in a narrow vessel they simply weld in their own juice. We begin to prepare by cutting 800 g fillets into three parts and slightly biting them from two sides. In order not to damage the fibers, it is better to do this by wrapping the chicken breast in a food film. Further, chicken meat in French should be a little pomarinovatsya.

At this stage, any initiative is welcome. You can mix marinade from white wine and mustard; Olive oil, spices, salt and lemon juice; Mayonnaise with seasonings; Kefir with garlic. In a word, experiment, and every time the chicken meat in French will delight you and your guests with new taste tones. Dip the fillet in a marinade and leave for an hour. Meanwhile, we prepare the onion pillow. Well, a cheese blanket for a dish.

We clean the bulb and cut it with thin rings. A tray or a form is lubricated with vegetable oil. Sprinkle the bottom with onion rings. In a separate bowl, mix three cloves of garlic passed through a press with 200 g of grated cheese of solid sorts. It is possible to use, of course, a fused analog of the "Friendship" type, but then the meat from the chicken in French will come out somewhat "in Soviet style". We fill the cheese-garlic mixture with salt and black pepper, pour in 2-3 spoons of mayonnaise. It is permissible for slimming to replace it with sour cream. For taste, you can add chopped dill greens, spices.

Now proceed to assemble the dish. We take the fillet from the marinade, we lightly dry it on the kitchen towels, put it on the onion. If we have a chicken on the agenda in French with pineapples, tomatoes or other fillers, we cover the surface of the meat with mayonnaise so that the vegetables do not slip down and steadily hold. And the pieces of fillet themselves must fit tightly to each other, without large gaps. So, put on the chicken mugs canned pineapples or fresh tomatoes, pieces of Bulgarian pepper, mushrooms or potatoes. But this is optional, if desired.

On top of the chicken meat in French, we cover with a cheese blanket. This should not be a "feather", which eclipses the garlic taste of a tender chicken. The layer of creamy mass should not exceed three millimeters. We put a baking tray or a mold in the oven, switched on 180-190 ° C. Now we just need to wait until the liquid separates and then evaporates. It depends on the width of the dishes, the capacity of the oven and the juiciness of the meat. When you see that the cheese cap is flushed, you can turn off the oven. Meat should also be easily pierced with a fork. Now cover and let the dish infuse.