Boats with chicken, mushrooms, tomatoes and cheese
2 servings
60 minutes
Chicken boats with mushrooms, tomatoes, and cheese are a cozy European dish that combines the tenderness of chicken fillet, the aroma of mushrooms, the juiciness of tomatoes, and the rich flavor of cheese. They are cooked in parchment paper, which helps retain the juiciness of the ingredients and highlight their natural aromas. The inspiration for this dish may have come from traditional French cuisine, where creams and baked vegetables are widely used. It can be served as a main course or as an appetizing snack alongside fresh salads or light sauces. The boats impress with their simplicity while looking strikingly beautiful, making them perfect for cozy family dinners or gatherings with friends. Their creamy-mushroom aroma and delicate texture make each serving a small culinary masterpiece that one wants to try again and again.
1
Prepare the products, wash and dry the chicken and vegetables.
- Chicken breast fillet: 2 pieces
- Tomatoes: 1 piece
- Garlic: 1 head
2
Cut the fillet into thin long strips.
- Chicken breast fillet: 2 pieces
3
Chop the mushrooms coarsely.
- Button mushrooms: 6 pieces
4
Cut the tomatoes into small pieces.
- Tomatoes: 1 piece
5
Chop the garlic finely.
- Garlic: 1 head
6
Fold boats from baking paper (parchment).
7
Place the sliced fillet at the bottom of the boats.
- Chicken breast fillet: 2 pieces
8
Mix the chopped vegetables and mushrooms in a bowl.
- Button mushrooms: 6 pieces
- Tomatoes: 1 piece
- Garlic: 1 head
9
Spread the mixture over the fillet.
- Button mushrooms: 6 pieces
- Tomatoes: 1 piece
- Garlic: 1 head
10
Next, add the mayonnaise.
- Provencal mayonnaise: 4 tablespoons
11
Distribute over the entire surface.
12
Next, place a few pieces of sliced cheese.
- Cheese: 100 g
13
Add some cream to each boat and bake in the oven at 180 degrees for 35-45 minutes.
- Cream: 150 ml
14
Check the dish's readiness by cutting it in the middle.
15
Arrange the finished dish and serve it at the table.
