Chicken under a fur coat in mustard marinade

Chicken under a fur coat in mustard marinade

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Ingredients for making chicken under a fur coat in mustard marinade

  1. Chicken fillet 500 gr.
  2. Carrot (large) 1 piece
  3. Cheese (hard) 100-150 gr.
  4. Mayonnaise or sour cream 2-3 tablespoons
  5. Hot mustard 1 tablespoon
  6. Salt to taste
  7. Ground black pepper to taste
  8. Lemon 1/2 pieces
  • Main Ingredients Chicken
  • Serving 4 servings


Knife, Cutting board, Grater, Parchment paper, Bakeware, Paper towel, Deep plate, Bowl, Refrigerator

Cooking chicken under a fur coat in mustard marinade:

Step 1: take the chicken fillet.

When choosing chicken fillet, pay attention to the fact that the meat is dense and elastic. Choose medium-sized breasts with smooth edges, free from defects and muscle tears. So, we take the chicken fillet, rinse it with cold water and dry it with a paper towel. On a cutting board, cut the fillet with a knife into small piecesapproximately 2x2.

Step 2: prepare the mustard marinade.

For mustard marinade, we need to mix in a deep plate hot mustard, mayonnaise or sour cream, juice of 1/2 squeezed lemon (previously washed), ground black pepper, salt, mix thoroughly with a tablespoon until smooth.

Step 3: marinate the chicken.

We take a bowl and put the chicken fillet cut into small pieces into it, then fill it with mustard marinade, mix well with a spoon. Then put in the refrigerator on 30 to 40 minutes so that the meat is saturated with marinade.

Step 4: take the carrots.

Raw carrots must be washed, then peeled, rinsed again with water and grate.

Step 5: take the cheese.

For the dish we need to take grated cheese him on a coarse grater.

Step 6: bake the chicken.

We take the baking dish and cover it with parchment paper, then lay on it the layers of pickled chicken, then grated carrots and grated cheese on a coarse grater. We put the chicken in the form in the preheated oven on 25 - 30 mint. Bake at temperature 180 - 200 degrees. Appetizing chicken under a fur coat in a mustard marinade is ready!

Step 7: serve the chicken under a fur coat in a mustard marinade.

You can serve chicken on the table as a hot dish, or chilled, as an appetizer, garnished with sprigs of greens or fresh vegetables. Enjoy your meal!

Recipe Tips:

- - When choosing dishes for baking, try to find a cast-iron or ceramic shape. Such dishes are heated gradually and evenly, which will save you from possible burning or uneven baking of poultry meat.

- - It is very important to carefully choose the carcass of the bird. Try to buy chilled or steam chicken, which differs from a frozen bird in a much richer flavor and tender meat.

- - It is better to put glassware, like ceramic, in a cold oven, and after the dish is ready to put on a dry wooden surface, because temperature differences can cause cracks.

- - Not every baking sheet is suitable for baking. It is better if it has special grooves for collecting meat juice, fat and excess fluid.

- - The way you thaw a chicken completely affects the taste and softness of the meat. Defrosting chicken too quickly can lead to loss of taste and even damage to the product.