Strange as it sounds, chicken goes well not only with all sorts of delicacies, such as pineapple, but also... with carrots! Moreover, carrots in large quantities.
Chicken can be cooked literally in a carrot coat. Or - in a down jacket on carrot down, which comparison is more pleasant to whom.
And no one will need any special skills here. And there is no special work either.
We take:
- 2 whole chicken breast fillets or four halved
- 200 grams of carrots
- 100 grams of hard cheese
- Bacon, sliced - about eight will go away (slices, I mean)
- A couple of spoons of flour
- Salt and pepper to taste
- Well, and butter.
How we cook:
Peel and grate the carrots. Cheese too - three on a grater. We mix.
We wash the fillet, dry it, cut it into halves - if you have a "whole" one, from two parts of the breast. If it's already cut, then just roll it in flour and send it to a well-glued frying pan - fry until golden brown.
When the fillet is fried, put it in a greased baking dish, put a mixture of grated carrots and fillet on it (separately for each piece), and on top of each piece. wrapped in carrots, cover with bacon.
We send to bake at a temperature of 200 degrees for about 15-20 minutes.
Bon Appetit!