The term "Julienne" comes from French cuisine. It denotes a special version of cutting vegetables, we call it “straws”. And dishes in which the ingredients are cut in this way are called juliennes. It's no secret that the most common version of julienne for us was a warm salad of mushrooms, chicken under a delicate layer of a melted layer. I try to individualize my dishes, so today I offer recipe for a healthy dietary julienne with vegetables.

In the summer, it’s a sin not to use vegetables from the garden - this is the best way to stock up on vitamins, minerals, and fiber from vegetables for the coming season. With the onset of the fruit and vegetable period, I try to cook most of the dishes from them. Especially side dishes, soups, casseroles. Instead of cereals, pasta, I take vegetables. They are combined with meat, fish, grown in natural conditions. And I leave cereals for colder seasons, when you want a denser food rich in carbohydrates.

Let's move on to the julienne recipe. Mushrooms, by the way, can also be bought at a farm or market. I had vegetables from my dacha, “dear ones”. It took about 1.5 hours to prepare.

Ingredients

I give the weight directly of those parts that went to the dish after cleaning (for example, this applies to onions, eggplant, zucchini).

• Chicken fillet - 300 gr;
• Fresh champignons - 200 gr;
• Onion - 70 gr;
• Zucchini (I have yellow) - 117 gr (1 small zucchini);
• Eggplant - 109 gr (1 pc);
• Tomato - 109 gr;
• Dill and parsley greens - 7 gr;
• Cheese 45% - 35 gr;
• Milk 1.5% - 40 gr;
• Soft cottage cheese 0% or classic yogurt - 90 gr;
• Tomato puree - 90 gr;
• Olive oil - 1.5 tsp;
• Salt and spices - to taste.

Cooking

By the way! I cut 1 champignon into slices to fry and leave to decorate the julienne on top. The cut of the mushroom is very beautiful, and it is impossible not to use it.

• We send the molds with julienne to the oven for 15 minutes and immediately take them out after the expiration of the period. The cheese will melt in the oven, turn golden and form a crust. All the aromas will unite, and the taste of the dish will already be the same. The tomato sauce will help "bind" the ingredients and make the mass juicy.

Julien turns out really summery. Vegetables make the dish very juicy and tender. And cheese filling, thanks to the use of tender cottage cheese, is not as sugary and greasy as in the classic version. It is creamy and milky, soft and goes well with greens.

Nutritional value and calorie content of julienne with chicken, mushrooms and vegetables (per 100 g):

Calories: 750
Proteins/100g: 12
Carbs/100g: 2

To cook the right diet julienne with mushrooms and chicken, you will need the same products as for regular julienne: these are mushrooms, chicken, cheese and sour cream. In the diet version, we exclude flour, butter, fat sour cream and all heavily fried ingredients. we take chicken without skin and preferably dietary fillet, breast. We will fry foods with a minimum amount of fat, which will significantly reduce the calorie content of julienne. Now you can safely include such a delicious dish as julienne in the diet menu, so remember the recipe with a photo. You can also cook for lunch.



Required products:

- 200 gr. mushrooms (mushrooms),
- 200 gr. chicken fillet,
- 1 onion,
- 70 gr. low fat cheese
- 70 gr. low fat sour cream
- 1-2 cloves of garlic,
- 1 tables. l. olive oil,
- salt, pepper to taste.

How to cook at home

Fry mushrooms with onions in a little olive oil. Put no more than a tablespoon of oil, and if you have a frying pan with a non-stick coating, then a couple of drops of oil will be enough. Cook until all the liquid from the mushrooms has evaporated. Onions and mushrooms should brown and turn golden. A little salt, you can add a little black pepper.



We cut the chicken fillet boiled in water into small pieces and put it in a pan with mushrooms. We simmer everything together for just a couple of minutes. Boiled chicken is very healthy, rich in fiber and low in calories. It is not necessary to fry the chicken, as the meat absorbs a lot of oil, and it is better to avoid extra calories. We also put a little garlic in the pan for a piquant taste.



Add low-fat sour cream to the pan, simmer for a few seconds until the mass boils in the pan, and then immediately remove from the stove.





We shift the chicken-mushroom mass into baking dishes. Some housewives add water at this stage, but I skip this point because I do not like watery julienne. If desired, you can pour a couple of tablespoons of hot water into the molds.



Sprinkle julienne with grated cheese so that it forms a beautiful crust after baking. We use cheese with a minimum percentage of fat content. You can replace 0% fat with cottage cheese. I suggest you cook a simple delicious.



Bake the julienne in the oven for 10-15 minutes, until it sizzles inside and the cheese is melted. Serve hot diet julienne to the table. Bon Appetite!

Among the appetizers, especially hot ones, julienne with chicken stands out among the rest. And not only because of its name. Preparing it is quite simple and fast. This will allow not only to surprise unexpected guests, but also to pamper your family with a wonderful and tasty dish.

Story

In French cuisine, the word "julienne" (from the name of the month - July) refers to the way vegetables are cut into strips. Julienne with chicken baked with cheese and sauce is called "cocote" (from the French "cocotte" - casserole). It is prepared in special portioned metal saucepans with long handles - in cocotte makers. Their volume is 100 gr., However, there are cocotte makers with a larger capacity.

Sauce

The classic recipe involves the use of Bechamel sauce. Any hostess can cook it.

First, seasonings (rosemary, thyme, garlic, onion, parsley root, etc.) are put into cold milk or cream (750g). Then everything needs to be heated over low heat. Do not boil, the mixture should be at room temperature. 50 gr. melt the butter over a fire and fry in it about 50 gr. flour. It should turn golden.

Then milk is poured into the flour in a thin stream. The mixture must be stirred all the time to avoid lumps. The sauce is simmered over low heat until smooth.

If lumps form, you can use a blender or strain the sauce through a sieve.

Recipes

Simple

We are used to the fact that mushrooms must be part of this dish. But there is also a simple recipe.

Compound:

• Chicken (fillet) - 500g;
• Cheese - 150 gr;
• Milk - 250 gr;
• Flour - 3 tbsp;
• Spices (salt, pepper, dill) and butter - to taste.

Cooking:

Sliced ​​\u200b\u200bchicken should be fried in melted butter (10-15 minutes). Mix milk with flour, avoiding the appearance of lumps, add spices there. You can add dried or fresh herbs (dill or parsley). Pour the mixture into the chicken and simmer everything for about 3 minutes. Then the chicken is laid out in cocottes or other heat-resistant dishes, sprinkled with grated cheese on top. The dish is baked for about 10 minutes. in an oven preheated to 180°. Some people make julienne in pots.

You can also add fried onions or other vegetables to chicken julienne.

With mushrooms

A more familiar dish is chicken julienne with mushrooms.

Compound:

• Chicken fillet - 300 gr;
• Mushrooms - 300 gr;
• Cheese - 100 gr;
• Onion - 100-150 gr;
• Cream (20%) - 200 gr;
• Flour - 1 tbsp;
• Spices (salt, pepper, nutmeg).

Cooking:

Cut the bird into large strips, mushrooms and onions into strips. Fry the chicken in vegetable oil in a pan until golden brown. After it cools down, it needs to be cut into smaller pieces. Onions and mushrooms are fried separately. Mushrooms usually take champignons or porcini, but oyster mushrooms, chanterelles, mushrooms, honey mushrooms, etc. are also perfect.