Chicken fillet with mushrooms and cheese in foil pots

This is an original way to cook chicken fillet with mushrooms in portioned pots quickly, easily and inexpensively. Treat yourself to a juicy chicken and mushroom pairing topped with a crispy cheese crust.

Cooking time 45 minutes


Chicken fillet 300 g

Fresh champignons 200 g

Cheese 100 g

Onion 1 pc

Sour cream 25% fat. 2 tbsp. l.

Ginger 1 tsp

Dried garlic 1 tsp

Vegetable oil


Salt to taste

Pepper to taste


Cut the foil into small squares of 15/15 cm. Fold in two layers and use a regular glass to form a foil mold. Bend the edges a little.

Fry the finely chopped onion and chopped fillet in small pieces in vegetable oil for 5-7 minutes. Add spices. Drain off excess oil.

Put in foil molds.

Wash the pan, add oil and sliced ​​mushrooms, fry for 2-3 minutes and salt a little.

Add mushrooms to chicken tins.

Pour over sour cream and sprinkle with grated cheese.

Bake in the oven at 200 degrees C for 10-12 minutes.

A delicious and hot appetizer is ready! Serve hot.

Bon appetit!