Julienne with chicken, mushrooms and processed cheese

4 servings

60 minutes

Julienne with chicken, mushrooms, and melted cheese is a refined dish of Russian cuisine that combines the tenderness of chicken fillet, the aroma of mushrooms, and the creamy texture of melted cheese. Its origins trace back to French cuisine, but in Russia, it has acquired its unique character. Bacon adds a savory note to the appetizer while white mushrooms provide a rich flavor. Julienne is prepared in cocottes, baked under a golden crust of breadcrumbs. This appetizing hot creamy appetizer is perfect for festive gatherings and cozy family dinners. Its rich taste unfolds with each bite, leaving a pleasant buttery aftertaste with a hint of nutmeg. It can be served with rye bread or a glass of white wine to create a harmony of flavors.

Energy value per serving

• Calories: 399.7
• Proteins: 22.4g
• Fats: 26.5g
• Carbohydrates: 18.7g

Ingredients

• Chicken fillet: 150 g
• Champignons: 150 g
• Dried porcini mushrooms: 10 g
• Hochland Cream Cheese Processed: 200 g
• Onion: 100 g
• Bacon: 60 g
• Cream 20%: 100 ml
• Breadcrumbs: 60 g
• Nutmeg: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients. Rinse the dried white mushrooms well and soak them in hot water for 30 minutes.

   Required ingredients:

   • Dried porcini mushrooms: 10 g

2. Chop the onion into small cubes. Slice the mushrooms thinly.

   Required ingredients:

   • Onion: 100 g
   • Champignons: 150 g

3. Cut the chicken fillet into small cubes and the bacon into thin strips.

   Required ingredients:

   • Chicken fillet: 150 g
   • Bacon: 60 g

4. Soaked white mushrooms should be chopped as finely as the onion.

   Required ingredients:

   • Dried porcini mushrooms: 10 g
   • Onion: 100 g

5. Place the bacon in the skillet, set it over medium heat, and render the fat.

   Required ingredients:

   • Bacon: 60 g

6. Add white mushrooms and onion to the bacon. Fry until the onion becomes transparent.

   Required ingredients:

   • Dried porcini mushrooms: 10 g
   • Onion: 100 g

7. Add mushrooms and increase the heat — the mushrooms will first release juice, which will then evaporate, after which add the chicken and fry everything together until the chicken lightens. Taste, add pepper and salt if needed, considering that the bacon has salt.

   Required ingredients:

   • Champignons: 150 g
   • Chicken fillet: 150 g
   • Salt:  to taste
   • Ground black pepper:  to taste

8. In a separate saucepan, mix Hochland cream cheese and cream, heating them over low heat while stirring with a whisk. Bring to a homogeneous consistency. The Hochland cheese will give the dish a delicate creamy texture. Add nutmeg and mix.

   Required ingredients:

   • Hochland Cream Cheese Processed: 200 g
   • Cream 20%: 100 ml
   • Nutmeg:  to taste

9. Place chicken with mushrooms in cocottes and pour cheese sauce over them.

   Required ingredients:

   • Chicken fillet: 150 g
   • Champignons: 150 g
   • Dried porcini mushrooms: 10 g
   • Hochland Cream Cheese Processed: 200 g

10. Sprinkle the julienne with bread crumbs on top and place it in an oven preheated to 200 degrees for 15 minutes, or until a golden crust forms.

    Required ingredients:

    • Breadcrumbs: 60 g

11. Serve julienne at the festive table.