Chicken fillet- the most "convenient" part of the chicken for cooking, you do not need to fiddle with the extraction of bones (if necessary for the recipe), skin removal and removal of other unnecessary elements. Well, unless the tendon can be cut out. Unfortunately, due to its "fat-free" quality, ready-made fillets (boiled, baked, fried) are often dry. There is a way out - either to eat meat right away, as they say, "in the heat of the heat", or to come up with options for how to additionally enrich the fillet with fat or juice of other products (vegetables, fruits). Chicken fillet in bacon is one of the win-win options when the meat turns out to be incredibly juicy and aromatic.

The list of ingredients for cooking chicken fillet in bacon in the oven is not at all long.

For chicken rolls, you can make an impromptu filling - mix sour cream and finely chopped garlic, stir. Garlic can not be chopped, but passed through a special press ("garlic press" in the people).

Cut the chicken fillet into layers, for this it is better to take the sharpest knife in the house. Then use a hammer or glass to beat each bite on both sides.

Spread the fillet on a plank, season with salt and pepper, spread with sour cream and garlic sauce.

Roll the fillets into a roll. Place a long strip of bacon next to it and wrap the roll in it. It is necessary that the "turns" of bacon were overlapped. Bacon can be unsalted or raw-dried - in different cases the taste of the finished dish will differ significantly.

Cover the baking dish with foil, you can grease it with oil. Put the prepared rolls and send to the preheated oven.

Bake the chicken fillet in bacon in the oven at 180 degrees for 30-35 minutes. Bake for the first 15 minutes, covered with foil or a lid, then let the bacon lightly brown and crisp.

Serve the rolls hot or warm, with sauces, garnish, herbs, vegetables.

Mustard goes well with bacon fillets.

Bon Appetit!

We take the chicken breast, beat it through cling film to a thickness of about half a centimeter, sprinkle with salt and pepper, put a block of cheese, sprinkle with herbs, cover with small fillets and fold the edges so that the cheese does not leak out. Wrap with two strips of bacon, cross-to-cross, seams down. And bake in the oven

about 25 min. at a temperature of 180-200 gr. before the appearance of a beautiful color scheme.

Any side dish will do, this time I had frozen asparagus. After defrosting the asparagus, we warm it up in a pan for a short time, because it can lose color and consistency. You can add a little oil or grill the asparagus or grill it in a skillet.

I decided to make the sauce Dutch, because it goes well with asparagus. This sauce is quite capricious in preparation, all chefs prepare it in a water bath, where it often curls up or stratifies, of course you can save it with a blender, but this is all superfluous. I will share the secret of how I do it.

In a saucepan with a thick bottom, melt a piece of butter at the rate of 50-60 grams. for two servings, let it cool slightly. I take an egg with a bright yolk, separate the yolk from the protein, add a tablespoon of water to the yolk, add salt and stir with a whisk, if there is dry white wine, you can add about another tablespoon. Add more white pepper but I do without it.

Then I start heating the oil and pour in the yolk, twisting this whole mixture with a whisk. Who did custard, it will succeed. The main thing is not to bring to a boil, as soon as the mixture thickens, remove from heat. And add lemon juice, stirring with a whisk, to add a slight sourness (a quarter of a lemon is enough), which will remove the fat content of the sauce. You can also take vinegar.

The first time it may not work, try not to raise the temperature of the sauce above 70 grams. If you learn how to make such a sauce, it means your level in cooking has increased and you have moved on to the next step. It is essentially a warm thickened butter and we know that it goes well with almost anything, meat, fish, vegetables. It just does not contribute to harmony, so you can only afford it for a holiday. Whoever did not make eggs Benedict, of course, will try to cook them, having learned how to make this sauce.

Calorie content: Not specified
Cooking time: 25 minutes

I really like this dish - chicken breast wrapped in bacon in the oven. I have provided a recipe with a photo of making an appetizing chicken breast in crispy, crispy bacon for you below. The meat is very juicy, the crust is golden and crunchy - better way Cooking white chicken meat just doesn't happen! I also like this one.
For this dish, prepare a salad of fresh vegetables or just take a bunch of green onion and a few fresh cucumbers straight from the garden.
It will take 25 minutes to cook, from the indicated ingredients you will get 2 servings.

Ingredients:

- chicken breast - 700 gr.;
- bacon - 120 gr.;
- onion - 120 gr.;
- green onions - 30 gr.;
- ground smoked paprika - 7 gr.;
- hops-suneli - 4 gr.;
- salt - 6 gr.;
- oil for frying.

How to cook from a photo step by step

We butcher the chicken, separate the white meat from the bones. First, remove the skin, then with a sharpened knife make a deep lobe cut, separate half of the fillet, and also cut off the second part of the fillet.




The fillet consists, as it were, of two parts - a small "appendage" located inside, we cut it off, it will be useful for cutlets or soup, and we will cook most of the fillet.




Rub the fillet with salt, ground smoked paprika and hop-suneli, leave in the refrigerator for 5 minutes so that the seasonings are better absorbed. Meanwhile, heat the oven to 190 degrees Celsius.






Slice the bacon thinly. It is better to ask to cut the brisket in the store, on a professional cutter you get very thin slices in which you can wrap anything.




Wrap the fillet in brisket slices, sprinkle with smoked paprika on top. If you like spicy food, then instead of sweet smoked paprika, you can grate chicken with ground red pepper.




Grease a cast-iron pan with frying oil. Onion cut into thick rings. Put onion rings in the pan, meat on them.






We put the pan in a hot oven, bake for 15 minutes, take it out of the oven ready meal, cover with a lid, leave for 3-4 minutes to rest the meat fibers, so the meat will be juicier. It turns out very tasty and.




Serve to the table with green onions and a piece fresh bread.




Bon Appetit! Cook simple food quickly and with pleasure!

White chicken breast meat is valuable protein product... However, not everyone likes chicken breast dishes, since the meat is often dryish. To eliminate this disadvantage, you can try to cook such an exquisite dish as in bacon.

We need one whole chicken breast - two slices hard cheese and four to six slices of bacon, depending on size.

Remove the skin from the chicken breast and remove the so-called "large fillet" from the bones. In each slice of fillet we make a longitudinal cut along the thickness of the layer to make a "pocket". Put a slice of cheese into the resulting "pocket" and season the breasts. Choose spices to your taste. Typically, curry is great with chicken, and any other spices can be used as well.

Now we take thin slices of bacon (it is more convenient to buy this product in slices) and completely wrap the chicken pieces with them. You can secure the bacon with toothpicks.

We put the breasts on a baking sheet (it is worth covering it with foil beforehand) and bake our chicken breasts in bacon for about half an hour, setting the thermostat to two hundred degrees. Our dish is ready, you can serve it with any vegetable salad.

As a festive and original version you can cook chicken breasts in bacon, and baked in sauce.

For one chicken breast (or two ready-made fillets) we need six prunes, six pieces of bacon, three tablespoons of ketchup (quality!) and vegetable oil, one hundred and fifty grams of sour cream, one hundred grams of cheese and nuts (it is better to take walnuts).

Let's start cooking. Soak the prunes and cut them into slices. Chop the nuts and grate the cheese. We mix cheese, prunes and half of the sour cream.

We make "pockets" in the breasts and put there a teaspoon cheese filling and pieces of prunes. Now wrap the fillets tightly in bacon slices and put them in a mold.

Now we make the sauce by mixing sour cream, ketchup and vegetable oil... Fill the chicken with this sauce and send the form to the oven, where we bake for about half an hour.

Using the given in bacon can be cooked with various fillings... For example, instead of prunes, take pickled plums or soaked lingonberries... Or stuff the breasts with pineapple slices. And when preparing the sauce, you can use a variety of spices and replace sour cream with cream, excluding ketchup from the ingredients. Can be used for baking cooked based on chicken broth.

You can also prepare the recipe to be much the same, except for the process of preparing the filling.

For the filling, we take any mushrooms, you can use champignons, honey mushrooms, oyster mushrooms in a fresh, canned or frozen version. Do you have dry mushrooms? Great, they are perfect for preparing this dish.

We prepare mushrooms: we soak and boil dry ones, thaw frozen ones, and drain the liquid from canned ones. Grind mushrooms and onion, chopping them into small pieces... Now fry the onion until soft, then add the mushrooms to it and continue frying. For juiciness, you can add a little cream or sour cream to the mushroom filling.

While the mushrooms are fried, grate the cheese. Remove the pan with mushrooms from the heat and directly into hot filling We pour the cheese, stirring, so that it melts evenly.

Next, cook chicken breasts in bacon as described in the previous recipes. That is, we make "pockets" in the fillet, stuff them mushroom filling and wrap with bacon slices. We bake in the oven just like that, or pour over the sauce.

We serve bacon-baked chicken breasts with any side dish, but it is best, of course, to use fresh vegetables.