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
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.