Chicken baked with vegetables
12 servings
90 minutes
Chicken baked with vegetables is a cozy dish of Russian cuisine that combines the tenderness of white meat and the brightness of fresh vegetables. Historically, baking was one of the main cooking methods in Russian village ovens, preserving the juiciness of ingredients. In this recipe, chicken fillet harmoniously blends with sweet peppers, zucchini, carrots, and tomatoes, creating a rich flavor with a hint of garlic and black pepper spiciness. The addition of cheese gives the dish creaminess and an appetizing golden crust. It is a versatile option for family dinners or festive tables – nutritious, aromatic, and healthy. It pairs well with fresh herbs and light sides and is suitable for those watching their balanced diet.
1
We wash the chicken fillet and cut it lengthwise into 2 steaks.
- Chicken breast fillet: 1 kg
2
We pound the prepared steaks with a kitchen mallet, salt, and pepper them.
- Salt: to taste
- Ground black pepper: to taste
3
Then we squeeze the garlic through a garlic press and mash it on both sides.
- Garlic: 8 cloves
4
Place the steaks in a baking dish lined with parchment paper.
5
We peel the carrot and grate it on a medium grater.
- Carrot: 1 piece
6
Chop the onion finely.
- Onion: 1 piece
7
We cut the pepper into small sticks.
- Bell pepper: 1 piece
8
We cut the zucchini into thin strips.
- Zucchini: 1 piece
9
We cut the tomatoes into small pieces.
- Tomatoes: 1 piece
10
Mix all the chopped ingredients.
11
We add green beans to them.
- Frozen green beans: 200 g
12
We lightly salt the vegetables, mix them well, place them on the chicken fillet, and add a little water (or diluted cream) around the edges.
- Salt: to taste
- Cream 20% fat: 50 ml
13
Place in a preheated oven at 200°C and bake for 30 minutes, then sprinkle with grated cheese and bake for another 10 minutes until done.
- Cheese: 150 g
