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Chicken fillet with vegetables baked in the oven

Cooking recipes / Top Picks / Chicken in the oven

4 servings
55 min

Chicken fillet - 400 g, Tomatoes - 1 pc., Bell pepper - 1 pc., Salt - to taste, Herb mixture - 1 g, Hard cheese - 100 g, Sour cream - 3 tbsp., Vegetable oil - 1 tea liter, Dill - 7 g

Prepare the necessary ingredients to make the vegetable chicken fillet baked in the oven. If the fillet is frozen, thaw it at room temperature. But it is better to defrost the meat in the refrigerator for several hours. So the fillet will thaw gradually and will release less juice. Cheese can be taken both hard and melted. Choose the fat content of sour cream to taste. If desired, it can be replaced with mayonnaise.

Wash the chicken fillet under cold water, dry well. Cut each fillet across the 2.

Beat each piece of fillet with a hammer on both sides. Why beat the fillet? To soften the structure of meat fibers. Thanks to this, the fillet will be softer after cooking.

Salt the fillet, sprinkle with herbs or any spices as desired and tasted.

Place the fillet in a separate dish, cover and leave for 20 minutes to soak the meat in the seasonings.

Meanwhile, prepare the vegetables. They must be washed well under running water and dried. Cut the pepper, remove the seeds and the green part. Cut the peppers into small cubes.

Cut the tomato with a sharp knife also in small cubes.

Dill, dry, chop finely. You can use parsley instead of dill.

Grind the cheese. He will hold the vegetable filling together and give it a delicate creamy taste.

In a convenient wide container, combine vegetables, herbs and about 3/4 of the grated cheese. Add sour cream, salt a little if necessary. If the cheese is salty enough, then you do not need to salt, especially if you use mayonnaise. Mix everything well.

Brush the bottom of the form with vegetable oil. Lay out the prepared chicken fillet. It is better to lay the pieces closer to each other so that there is no great distance between them. So during baking, the fillet will not dry out from the edges and will be softer.

Place the vegetable mass on each piece of fillet, pressing it slightly.

Sprinkle evenly over the top with the remaining grated cheese.

Bake the chicken fillet with the vegetables in the oven preheated to 180S for 25-30 minutes until a light, ruddy crust forms. Keep in mind that cooking times depend on how the oven works and may vary slightly.

Serve the chicken fillet hot with any side of cereals, potatoes or pasta. Enjoy your meal!