Chicken fillet baked in foil with carrots and prunes
4 servings
90 minutes
Chicken fillet baked in foil with carrots and prunes is a refined dish of European cuisine that combines the tenderness of chicken, the sweetness of prunes, and the spiciness of vegetable stuffing. This cooking method helps retain the juiciness of the meat, while a fragrant marinade with soy sauce and herbs gives it a rich flavor. Stuffing with cheese adds creaminess and depth, while baking in foil allows the ingredients to blend into a harmonious ensemble of flavors. The dish has a light sweetness, and raisins and carrots provide a pleasant texture. It is an ideal option for both a cozy family dinner and a festive feast.
1
Mix sour cream with soy sauce and herbs. You can add pepper. Rinse the fillet and make a longitudinal slit in each fillet with a wide knife. Cut the cheese into thin sticks, dip each in the marinade, and stuff the fillet with this cheese. Once stuffed, coat each breast with the same marinade and let it sit for a while.
- Sour cream: 200 g
- Soy sauce: 6 tablespoons
- Dill: 25 g
- Parsley: 25 g
- Hard cheese: 100 g
- Fresh bell pepper: to taste
2
Peel the carrot and onion. Finely chop the onion and fry it in vegetable oil. Peel the carrot and grate it coarsely. Add it to the onion to fry. Pour in water and let it stew, stirring occasionally. Peel the salted cucumbers, grate or finely chop them, and add to the carrot-onion mixture. Stew for about another minute. Season with salt and pepper to taste.
- Onion: 2 heads
- Carrot: 5 piece
- Pickled cucumbers: 4 pieces
- Salt: to taste
- Fresh bell pepper: to taste
3
Wash the prunes and raisins. Cut the prunes in half.
- Pitted prunes: 100 g
- Seedless raisins: 100 g
4
Layer most of the stewed vegetables on two layers of foil, place the stuffed fillet on top, sprinkle everything with raisins, arrange prunes around, and cover with the remaining vegetables. Tightly wrap the foil, place it on a baking dish, and send it to the oven at 200 degrees for 30-40 minutes.
- Chicken breast fillet: 4 pieces
- Pitted prunes: 100 g
- Seedless raisins: 100 g
