Chicken breasts in cream with cheese

Chicken breast is a protein source and the most dietary meat available. Chicken breast contains a minimum of fat and thus cholesterol, which is second only to seafood. The main difference in cooking is the prostate and their unpretentiousness in cooking.

In general, chicken breast, like the whole carcass, is a universal product. It is especially widely used in various diets. Due to its minimal fat content and low calorie content, it is often used for health purposes. Do you want to cook chicken breast quickly and deliciously so that it is juicy that you lick your fingers? Then follow the recipe - everyone will love this dish!

Baked chicken breast recipe with photo

1. Breasts must be washed, peeled from the film and sprinkled with chopped garlic. Sprinkle and rub on all sides with salt and black pepper.

2. In a form, you can also a frying pan, with high sides in a heat-resistant dish, pour oil and grease the bottom with it. Arrange the breasts and add finely chopped onions

3. Fill the meat with cream so that the liquid covers only the onion. In order to make the dish as dietary as possible, it is recommended to use lower fat cream

4. Squeeze the juice of a small lemon onto the cream. This will make the food even tastier, and the cream with lower fat content will not curdle.

5. For a better taste, add canned tomato paste in three parts of a frying pan, but do not mix the paste with cream

6. Well, and one more feature, right away, in the same dish with meat we will prepare a potato side dish for the bird: for this, we cut the peeled and washed potatoes into round, thin slices and spread them along the edges of the form, as shown in the photo. Salt potatoes at will and sprinkle with pepper

7. We send to the hot oven. We place it in the center, on the wire rack. We set it to 200 degrees and bake for 30 minutes. After a while, we take out our poultry casserole with a side dish from the iron cabinet and sprinkle the dish with grated cheese, as much as possible!

8. We send it back to the brazier and continue to bake for another 10-15 minutes, in the meantime, the cheese should melt and cover the surface of the whole dish with a golden layer

9. In our case, cheese serves not only as an enhancer of taste, but also, by wrapping the meat, does not allow the resulting juice to drain, which means that the casserole at the exit is as juicy as possible.