Chicken Fillet Baked With Carrots and Onions
by Editorial Staff
Chicken fillet baked in a vegetable “fur coat” is always a great idea for lunch or dinner! In this recipe, prepared chicken fillet chops are baked between layers of carrots sautéed with onions and tomato paste. Chicken meat and vegetables languish in their own juice, so the dish turns out to be light, juicy and tender. Try it!
Cook: 1 hour 15 mins
Serving: 6
Ingredients
- Chicken fillet – 800 g (3 pcs.)
- Onions – 600 g (4 pcs.)
- Carrots – 400 g (4 pcs.)
- Tomato paste – 80 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 2-3 tbsp + for greasing the mold
- Parsley greens – 2-3 sprigs
Directions
- Prepare food. Peel and wash onions and carrots. Rinse and dry the chicken fillet.
-
Cut the onions into small cubes. Grate the carrots on a medium grater.
Heat a frying pan with vegetable oil over low heat, put onions and carrots. Season the vegetables with salt and cook, stirring occasionally, until tender.
- Heat a frying pan with vegetable oil over low heat, put onions and carrots. Season the vegetables with salt and cook, stirring occasionally, until tender.
- Turn off the fire. Try a vegetable mixture. If necessary, add salt and ground pepper to taste and leave to cool. Turn on the oven to heat up to 200 degrees.
- Cut each chicken fillet lengthwise into two and beat off. Season lightly with salt and pepper on both sides.
- Lightly coat a baking dish with vegetable oil. Place about half of the onion-carrot mixture on the bottom of the pan and flatten. (I used a 32×22 cm mold.)
-
Put the chicken fillet slices on top of the vegetables (you can slightly overlap).
- Place remaining vegetables and spread evenly over the chicken fillet. Cover the mold with foil.
-
Place the dish in an oven preheated to 200 degrees and bake for 40-50 minutes, until the chicken is tender.
- Chicken fillet baked with carrots and onions, ready. Arrange the dish on plates, garnish to taste and serve.
Enjoy your meal!
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