Chicken fillet with garlic and cheese

Chicken fillet with garlic and cheese – a detailed recipe for cooking.

Recipe author – Nancy Fuller

Photo of the dish: РайанLiebe Time: 2 hours. 15 minutes. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For breaded chicken

• 8 skinless and boneless chicken breast fillets (each 170 – 225 gr.)
• Salt and ground black pepper
• 1 tbsp. flour
• 3 large eggs
• 3/4 Art. milk
• 7 cloves of minced garlic
• 3 tbsp. breadcrumbs
• 2 tsp garlic salt
• Cooking Oil
• 1/4 Art. grated parmesan
• 1.5 tbsp. chopped mozzarella

For the sauce

• 900 gr. canned mashed tomatoes
• 1/4 Art. olive oil
• 1 small chopped onion
• 1 clove of chopped garlic
• 1 carrot, peeled and chopped
• 1 chopped celery stalk
• Sea salt and ground pepper
• 1 tsp dried oregano

Recipes with similar ingredients: chicken breasts, eggs, milk, breadcrumbs, garlic salt, mozzarella cheese, parmesan cheese, carrots, celery, onions, tomato sauce, tomatoes, oregano

Recipe preparation:

1. Cooking the sauce: Heat over medium-high heat. olive oil in a large pan with a thick bottom. Add the onion, garlic and fry until translucent onion texture, about 10 min Add carrots and celery, season with sea salt and pepper and continue to fry for another 10 minutes. until vegetables become soft. Add tomatoes, dried oregano and simmer slowly fire without a lid until the sauce thickens for an hour. Taste add more sea salt and pepper.
2. Meanwhile, cook the chicken: preheat the oven to 180 ° C. Place the baking rack on a baking sheet lined with foil. Rub each side of the fillet with salt and pepper. Combine the flour and a little salt with medium sized pepper. AT in other dishes, beat eggs, milk, and minced garlic. In the third mix the breadcrumbs and the garlic salt in a bowl.
3. Roll the fillet in the flour mixture, shaking off the excess, then dip in the egg mixture and let the excess liquid drain, and then roll in breadcrumbs each side. Place the fillet on the wire rack and refrigerate for 30 minutes to secure breading.
4. Fill a large deep pan with half vegetable oil and heat over medium heat until the frying thermometer will show 190 ° C. Using forceps, carefully shift a few pieces breaded fillet in hot oil but do not overfill to the pan.
5. Sauté the chicken for 4 minutes, turning over once, until slightly golden on both sides. Place the fillet again on roasting grate. Pour 2 teaspoons each chicken. sauce and sprinkle evenly with parmesan and mozzarella. Put in the oven and bake for 20 minutes. until ready. Serve with the rest the sauce.