Julienne with tomato
4 servings
30 minutes
Julienne with tomato is a delightful dish that combines the tenderness of chicken fillet, the aroma of mushrooms, and the creamy texture of cheese. Its origin is linked to French cuisine, where 'julienne' refers to the method of cutting ingredients into thin strips. In this recipe, the classic is enhanced with fresh tomatoes that add juiciness and a slight tang. The dish is baked in the oven, allowing the ingredients to soak up a creamy flavor and develop an appetizing golden crust. Perfect for a cozy dinner or festive gathering, it is served in portions in pots, adding a special charm. Julienne with tomato is a harmony of flavors—warm and homey yet elegant and refined.
1
Wash and dry the chicken fillet.
2
Cut into strips, salt, and sprinkle with chicken spices.
- Chicken fillet: 2 pieces
3
Then fry on butter on both sides.
- Chicken fillet: 2 pieces
- Cream 33%: 100 ml
4
Take ready fillet, mushrooms, cheese, and cream.
- Chicken fillet: 2 pieces
- Champignons: 4 pieces
- Cheese: 100 g
- Cream 33%: 100 ml
5
Chop the mushrooms finely.
- Champignons: 4 pieces
6
Fry in a pan with spices in any oil.
- Champignons: 4 pieces
7
The mushrooms are ready, set them aside.
8
Chop the onion and fry it in a pan.
- Onion: 1 head
9
Cut the chicken fillet into cubes, slice the tomato into rings.
- Chicken fillet: 2 pieces
- Tomatoes: 1 piece
10
Grate the cheese on a medium grater.
- Cheese: 100 g
11
Next, layer the mushrooms, onions, and chicken in the pots.
- Champignons: 4 pieces
- Onion: 1 head
- Chicken fillet: 2 pieces
12
Place a ring of tomato on top.
- Tomatoes: 1 piece
13
Then sprinkle with cheese and pour with cream.
- Cheese: 100 g
- Cream 33%: 100 ml
14
Put in the oven for 35 minutes at 180 degrees.
15
After it's ready, decorate the top with a sprig of greenery.