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You will need

• - chicken fillet 1 kg,
• - 4-5 tomatoes,
• - creamy fat 200 g,
• - red wine semisweet half a bottle,
• - Butter 2 tbsp. l.,
• - Cherry tomatoes,
• - greenery.

Instructions

1

Chicken fillet washed, cut into largepieces. We put a large frying pan on the fire to warm up. Add the butter. Spread pieces of chicken fillet, fry until golden, salt. Add a little water, cover the pan with a lid and simmer for 5 minutes.

2

Wash tomatoes. To lower in boiled water for some minutes, to remove a skin. Throw away skins. Cut the tomatoes into two halves. Grate tomatoes on a large grater. Take a wooden spoon and evenly pour the chicken fillet with grated tomatoes. Close the lid and stew for 10 minutes.

3

We take a bottle of red semisweet wine. Better than Georgian. We pour the chicken with wine, so as to completely cover the pieces of fillet. Close the lid and stew for another 5 minutes.

4

We take fat cream and add to the skillet tochicken fillet. All gently mix. In a small fire, simmer for another 10 minutes, stirring occasionally the contents of the frying pan. After cooking, so that the chicken fillet in the wine-tomato creamy sauce is better soaked, let stand for 1 hour. Garnish is served with rice. Before serving, chicken fillet is decorated with cherry tomatoes and greens.

You will need

• For chicken fillet with cabbage:
• - 800 g of chicken fillet;
• - 1 small cabbage head;
• - 1 cauliflower head;
• - 2 tbsp. l. vegetable oil;
• - 40 g of butter;
• - 2 tbsp. l. Flour;
• - 200 ml of milk;
• - 100 ml of white wine;
• - 150 g of grated cheese;
• - ground black pepper;
• - salt.
• For chicken fillet, baked with eggs:
• - 500 g of chicken fillet;
• - 2 eggs;
• - 200 g of Peking cabbage;
• - 100 g of butter;
• - salt.
• For chicken fillet, baked with champignons:
• - 500 g of chicken fillet;
• - 150 g of champignons;
• - 100 g of butter;
• - leaves of chicory salad;
• - salt.

Instructions

1

Chicken fillet with cabbage Chicken fillet wash,cut, cut into slices and fry in vegetable oil. Salt and pepper. Disassemble cauliflower on the inflorescence and boil it in salted water. Then drain the water, leaving about 200 milliliters of broth. Cut the white cabbage into small slices and fry (about 3 minutes on each side) in the fat formed after roasting chicken fillets. Then season with salt and pepper. Spasseruyte wheat flour in butter and dilute with cabbage, milk and wine. Thoroughly mix everything so that there are no lumps, and boil for 5 minutes. Season with spices. Heat the oven to 200 ° C. In a fireproof baking dish, put the chicken fillet, place the colored and white cabbage on top. Pour everything with the prepared sauce, sprinkle with grated cheese and bake in the oven for 15 minutes.

2

Chicken fillet, baked with eggsSweet chickenfillet under running water, dry with a tissue or towel and carefully beat off with a wooden mallet, gradually placing small pieces of chilled butter on the poultry meat. Wash the Pork cabbage and chop it. Then pour the eggs, salt to taste and whisk in a lush mass. In a heat-resistant form, put pieces of chicken fillet chopped off with butter, pour them with egg-vegetable mixture and put in a preheated oven for 20 minutes at 180 ° C.

3

Chicken fillet, baked withchampignons Prepare chicken fillet (rinse and dry it). Then pieces of white meat beat together with pieces of butter with a wooden hammer, forming from them thin slices. Fresh mushrooms very carefully wipe with a damp cloth, clean and grind with a knife. After that, put chopped mushrooms on each piece of chicken fillet, add to taste and carefully fold with a tube. The resulting rolls put on a sheet of chicory lettuce and put in a preheated oven for 20-25 minutes bake at a temperature of 180-200oC. Before serving, chicken fillet, baked with champignons, pour melted butter.

You will need

• - 500 g of chicken breast without skin and without bone;
• - 1 egg;
• - 1 onion;
• - 200 ml. cream (20%);
• - 2 cloves of garlic;
• - 200 g of hard cheese
• - salt to taste;
• - black pepper powder to taste.

Instructions

1

Chicken fillet wash and beat off a little to remove stiffness from the breast, and cut into small pieces.

2

Peel onion, chop finely and add to chicken meat. In the resulting minced salt and pepper.

3

Egg whisk in a separate bowl to make itair foam, and add to the chopped breast and onions. Heat in a hot oven a baking dish, grease it with cream. From the finished chicken ground form the balls and put them on a greased form.

4

The oven should be heated to 180 degrees. Bake chicken balls for 15-20 minutes. While the balls are preparing, prepare the sauce. Grate the cheese on a grater, as small as possible. Add the chopped garlic to the cheese and mix with the remaining cream.

5

Get the shape with the balls, pour the sauce and put for another 20 minutes in the oven. Chicken balls should be served hot.