Step 1: prepare the chicken fillet.

First, we take a whole fresh broiler chicken fillet, rinse it under trickles of cold running water, dry it with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to divide it into two even halves. After that, we get rid of them from the film, cartilage, as well as excess fat and cut each longitudinally into 2-3 layers about 2 centimeters thick.

In turn, cover the chicken pieces with plastic cling film and lightly beat off with a kitchen hammer. It is not necessary to be very zealous, it is enough if their thickness decreases to one and a half centimeters, and the fabrics soften. Then we grease the fillet from all sides with mustard, sprinkle with black pepper, salt, a mixture of spices to taste, send it to a bowl, tighten it with plastic cling film and put it in the refrigerator to marinate on 15–20 although better 30 minutes.

Step 2: prepare mushrooms and onions.

In the meantime, using a clean knife, peel the onions and remove the roots from each mushroom. Then we thoroughly rinse these products, dry them, transfer them to a clean board and grind them. Chop the onion into cubes or 1 centimeter thick strips. We chop the champignons in the same way as the previous ingredient, or in layers from 5 to 7-8 millimeters wide.

Step 3: fry mushrooms and onions.

Now we put a frying pan on medium heat and pour a little vegetable oil into it, one or two tablespoons are enough. After about a few minutes, dip the chopped onion with mushrooms into the heated fat, season them with salt, black pepper to taste and bring it to almost complete readiness. At first, due to the released juice, they will be stewed about 10-11 minutes, but then they will start to fry, do not brown too much, as soon as these products are covered with a light golden crust, remove the pan from the stove and move on.

Step 4: prepare the cheese.

We remove the packaging from the hard cheese and chop it on a fine, medium or coarse grater into a clean, not very deep dish. After that, turn on the oven for heating in 180 degrees Celsius and cover the bottom of a non-stick baking sheet or large baking dish with aluminum foil.

Step 5: prepare the chicken for baking.

Then we take out the chicken fillet from the refrigerator and distribute it in one layer on the bottom of the prepared baking sheet or form. Put mushrooms fried with onions in equal portions on top of the meat, season them with mayonnaise, sprinkle with chopped hard cheese and proceed to the next, almost final step.

Step 6: bake the meat in French chicken.

We put the still raw dish in an oven preheated to the required temperature and bake for 20-25 minutes, for which the meat will come to full readiness and will be covered with a golden brown crust. As soon as this happens, we pull the kitchen potholders on our hands, move the form with the fragrant yummy to the cutting board, previously placed on the countertop, and give it the opportunity to cool down a little. Then, using a wide kitchen spatula, distribute the chicken in portions on the plates and invite the family to a meal!

Step 7: Serve the French chicken meat.

French chicken meat is served hot on everyday or holidays, as the second main course for lunch or dinner. Serve it in portions on plates, before that, if desired, decorate each with fresh finely chopped dill, parsley, cilantro, basil or green onions. Since the chicken turns out to be slightly fatty, any unobtrusive side dishes are suitable for it, for example, mashed potatoes, salads, boiled or steamed vegetables, rice, cereals from various cereals, as well as pasta. Well, pickles and marinades will help to refresh this dish. Enjoy cooking and enjoying homemade food!
Bon Appetit!

If desired, hard crushed cheese can be mixed with processed cheese;

Very often, ketchup or sour cream is used instead of mayonnaise, although a mixture of these products is also good;

Sometimes a few rings of fresh tomatoes and slices of sweet lettuce are spread on a layer of fried mushrooms;

The set of spices used in this recipe is not essential, you can season the meat with any other spices, as well as dried herbs that are suitable for poultry dishes.

French meat is always appropriate both at the festive and at the everyday table. But still, I consider it a festive dish and often cook it for various celebrations. Such a dish can be prepared from beef, and even chicken. Today we will consider the option of cooking meat in French from chicken breast. Do not be surprised when you find out that this dish was not created by the French and such meat has nothing to do with France. Nevertheless, such meat is very popular and is always in demand at the table. The good thing about chicken breast is that the dish turns out to be not so fatty that it can not but delight the female half. For example, I really love chicken breast and always make cutlets, chops from it, bake it with mushrooms and other additives. Breast accepts neighbors well and goes well with many products. Breast tends to take on the aroma of nearby components, so take this factor into account.
Today I have prepared a recipe with a photo that will tell you in detail and step by step how to make French meat from chicken breast in the oven. The meat will turn out to be soft, juicy and very tasty. The advantage of the breast is that it is cooked in a matter of minutes, unlike pork and beef, so when inviting guests, remember that in 30 minutes you can prepare a real festive dish that everyone will like.





- 500 grams of chicken breast,
- 80 grams of hard cheese,
- 150 grams of mayonnaise,
- 2 pcs. tomato,
- 2 small onions,
- salt - to taste,
- black pepper - to taste,
- ½ tea l. olive oil.

Recipe with photo step by step:

For convenience, I cut the breast in half lengthwise to make large chops. Salt, pepper to make the chicken even tastier.




I grease the baking dish with any vegetable oil, I have olive oil. I put the chicken breast, and on top I distribute the onion chopped with feathers, as well as slices of juicy tomatoes. I lightly add tomatoes.




I pour the dish with good, tasty mayonnaise. I prefer to use mayonnaise with 67% fat content, but those on a diet can safely replace mayonnaise with sour cream or natural yogurt.




Sprinkle the dish with grated cheese and bake in the oven for 30 minutes until the meat is cooked.






I transfer the meat in French to a dish and serve it to the table. You can safely decorate such a royal breast with any greens.




Everyone will love this wonderful chicken breast. The drooling is already flowing and it is impossible to tear yourself away. Bon Appetite!
Try also a very interesting option -

The French chicken recipe is exactly the same as the one popular with meat. In the composition - mayonnaise, onion, cheese, but the place of beef or pork is taken by chicken breast. The poultry guarantees a predictably excellent result, there is less hassle with it, and half an hour is enough for cooking in the oven.

Much depends on the cheese you choose. Avoid surrogates. Do not spare the cheese itself, under the melted crust the chicken is steamed in French, as if under a lid. If there are preconceptions about the quality of purchased mayonnaise, replace with homemade, but not sour cream.

Cooking time: 60 minutes / Servings: 3-4

Ingredients

• chicken fillet - 600 g
• hard cheese - 200 g
• mayonnaise - 70-100 g
• onions - 1-2 pcs.
• vegetable oil - 20 ml
• salt, black pepper - to taste

Preparation

Big photos Small photos

If you bought thighs, other parts with bone or a carcass, cut - remove the skin, remove excess fat, films, bones. It's easier to work with chicken breast straight away. This cuts down on time and hassle significantly. We divide the fillet into several bars, then slightly beat each one, it is possible on the one hand - flat layers soften better and are guaranteed to turn out to be tender, disintegrating into fibers.



There should be a lot of onions and hard cheese. The onion aroma permeates the meat and makes it especially appetizing. Yes, and the half rings themselves are steamed until tender, pleasant sweetness, to the place they complement the meat layer and the baked cheese crust. Peel the bulbs, chop them into thin rings or half rings. The onion is clearly felt in the dish and occupies an important place, there is no point in chopping into small cubes or chopping until gruel. We choose a fusible cheese, neutral in aroma and harshness - three through the largest holes of the grater, so that the crust gets a bumpy texture.



We coat a refractory form or a suitable frying pan from the inside with lean (or butter) butter and, if desired, sprinkle with ground breadcrumbs - if you put vegetables and poultry right away, they can stick and burn, a little extra fat is required at the bottom and along the walls. First, fill with onion slices - scatter about half evenly, cover with chicken layers. No gaps, tightly pressing the pieces together, overlapping in places. Season with salt and black pepper, easily sprinkle on top over the entire area. As a rule, no other spices are needed, a moderate pungency is sufficient. But culinary improvisation is up to you.



Thickly cover the chicken layer (this is important) with mayonnaise. You should not save on mayonnaise, otherwise the meat and onions will remain soggy or too dry. Since neither sauces, nor gravies, nor any other liquids are added to the chicken in French, enough moisture should be released when baking, and besides meat juice, you can only count on mayonnaise. We do not skimp, generously spread with a spatula on top of all chicken pieces. Next, we put the onion rings more or less evenly: the rest of the slicing.



We put a little more mayonnaise on the onion - just squeeze it out of a soft bag with a stream or put drops in a spoon.



We fall asleep with cheese shavings. The more cheese, the tastier. A crust that is too thin will come out dry. If you organize a feast later, wrap the semi-finished product with cling film, put it in the refrigerator, and send it to bake half an hour or an hour before serving. We put the chicken in French in the oven (preheated) for 30-40 minutes, cook at a temperature of 170-180 degrees. We melt and ruddy cheese, check the softness of onions and meat, punctured with a knife or skewer.

We serve chicken in French to the table hot. But even cooled down, the dish remains appetizing. Bon Appetit!

French cuisine has long been famous for its sophistication and nobility. French chicken is not a national dish, despite the fact that it is very popular not only in France, but also in other European countries. There are many variations of its preparation: with mushrooms, tomatoes, pineapples, mustard marinade.

No matter how many cooking variations there are, classic recipes always remain basic. The dish is distinguished by its extraordinary taste, its aroma will not leave even the most picky gourmets aside.

• 4 pieces of chicken fillet;
• 2 onions;
• ½ kg of potatoes;
• 300 g mozzarella;
• 3 tbsp. tablespoons of mayonnaise;
• 25 ml olive oil;
• a mixture of peppers;
• a pinch of salt;
• spices.

Cooking technology:

1. We wash the fillet, cut it into thin pieces, beat it with a hammer, salt and wipe it with spices. Lay out on a well-oiled baking sheet.
2. Peel the potatoes, cut into slices and put on the chicken.
3. Cut the onion into rings and put it on the potatoes.
4. We rub the cheese and form the last layer, tamp and evenly lubricate the surface with mayonnaise.
5. We bake for 45 minutes at 1800C until a crust appears.

Chicken in French with potatoes in the oven will surely please everyone who tries it.

Cooking French chicken in a slow cooker is quite simple. The nutritious meal will be juicy and tender.

Components:

• 2 pcs. chicken fillet;
• 1 onion;
• 5 potatoes;
• 150 g mozzarella;
• 50 g mayonnaise;
• 1 teaspoon olive oil;
• a mixture of peppers;
• salt;
• spices.

Preparation:

1. So, we cook chicken in French in a slow cooker. First, beat off portions of fillet with a hammer, add salt, various spices and put the first layer on a greased multicooker bowl.
2. Cut the potatoes and onions into rings and alternately put them on the fillets. Lubricate everything with mayonnaise, place the bowl in a multicooker and turn on the "Stew" mode for half an hour.
3. Meanwhile, grate the cheese, sprinkle it on the casserole and simmer for another 10 minutes. When the cheese is well melted, serve it to the guests.

The combination of chicken with mushrooms is striking in its exquisite taste. The dish is extremely satisfying and aromatic.

Components:

• 2 fresh chicken fillets;
• 1 large onion;
• 200 g champignons;
• 100 g mozzarella;
• 2 tbsp. tablespoons of mayonnaise;
• 25 ml olive oil;
• 50 ml of a spoonful of soy sauce;

Cooking technology:

1. Cut the onion into slices and immediately put on a baking sheet.
2. Cut the fillet into thin slices with cuts, season with spices, soy sauce and lay on top of the onion.
3. Cut the mushrooms into slices, evenly place them on the chicken, grease with mayonnaise and sprinkle with a grated layer of mozzarella.
4. We bake for 40 minutes at medium temperature. Households will definitely appreciate the chicken with mushrooms.

Mustard pickle option

Incredibly delicious chicken thighs served with mustard marinade whet the appetite. French chicken will certainly become a highlight on the festive table, thanks to the valuable composition of the component.

Components:

• 1 kg chicken thighs;
• 1 tbsp. a spoonful of granular French mustard;
• 50 ml soy sauce;
• 3 cloves of garlic;
• spices;
• olive oil.

Preparation:

1. In a small bowl, mix the granular mustard with soy sauce and garlic passed through a garlic press. Salt and add spices.
2. We coat the meat component with mustard marinade and put in a cold place for an hour. To make the chicken soaked in mustard marinade, you can make cuts in the flesh.
3. Fry the thighs in hot olive oil. If the hostess prefers the baking option, then put the meat on a baking sheet greased with olive oil and bake in the oven for half an hour at medium temperature.

Serve the dish with baked potatoes and green peas.

With tomatoes

Tomatoes usually add juiciness to the dish, and in the case of French chicken with tomatoes. The food will melt in your mouth.

Components:

• 2 chicken fillets;
• 2 tomatoes;
• 2 onions;
• 3-4 potatoes;
• 150 g mozzarella;
• 50 ml mayonnaise;
• 25 ml olive oil;
• 50 ml soy sauce;
• a little pepper, salt;
• a pinch of basil.

Preparation:

1. Grease a baking sheet with oil and preheat the oven.
2. We beat off portions of chicken with a hammer. Then you need to salt and pepper the meat, sprinkle with soy sauce and put on a baking sheet.
3. Cut potatoes, tomatoes and onions into rings. Put potatoes on the meat. Sprinkle the tomatoes and onions with basil and put them on the casserole too.
4. Lubricate with mayonnaise and bake for 40-50 minutes. 5 minutes before the end, sprinkle with mozzarella. The aromatic casserole will surprise you with its noble taste.

With the addition of pineapples

French chicken with pineapple is no longer a novelty. It is this combination that not everyone likes, but in the dish, pineapple extremely ennobles the taste of chicken.

Components:

• 2 pcs. chicken fillet;
• 350 g canned pineapple;
• 150 g of hard cheese;
• 50 ml mayonnaise;
• 25 ml of sunflower oil;
• a little pepper, salt, spices.

Preparation:

1. Cut the fillet into portions, beat it with a hammer, wipe it with spices and mayonnaise.
2. Grease a baking sheet with butter and lay out the pieces of meat separately.
3. Put pineapples on the pieces of meat and sprinkle with cheese. Bake for 30 minutes over medium heat.

Chicken French with pineapple can be served not only as a hot snack, but also as a cold dish.

French Stuffed Meat

Stuffed chicken legs in French is an extraordinary yummy. It is worth trying to cook it just once, and it will become a favorite dish for the whole family.

Components:

• 6-8 chicken legs;
• 200 g champignons;
• 200 g of hard cheese;
• pepper, salt, suneli hops;
• 25 ml of sunflower oil;
• 50 ml soy sauce.

Preparation:

1. We wash the chicken legs, rub with spices and grease with soy sauce.
2. We clean the mushrooms, chop finely and fry.
3. We cut each leg near the bone and, rotating with a knife, form a hole. Stuff this hole with mushrooms and straws of cheese.
4. We bake for half an hour in the oven over medium heat. Decorate with herbs before serving.

French chicken cutlets

French chicken cutlets are balanced and tender. Their peculiarity is that the meat is not ground, but cut with a sharp knife. They do not dry out, their taste is not lost, and they can be served as a cold appetizer, as well as with potatoes or crumbly porridge for lunch.

Components:

• 0.5 kg of fresh chicken fillet;
• eggs;
• 1 onion;
• 2 tbsp. tablespoons of flour;
• a little salt, pepper, seasonings;
• 75 ml of sunflower oil.

Preparation:

1. Thoroughly wash the chicken fillet, cut into small cubes. It can also be minced, but the result will be different.
2. Rinse the onion, chop it into small cubes. Add to the fillet.
3. Beat eggs, add spices, flour and fry on both sides in butter.

Advice! It is more convenient to use lightly frozen meat. It is more pliable and allows for minimal slicing.

Each of the presented dishes amazes with their simplicity and speed of preparation, as well as useful nutritional qualities. The presence of glutamic acid gives a specific aroma and taste to ready meals.

From the name of the dish, it is clear that France should be its homeland. However, it has nothing to do with French cuisine. You can look for its origins for a long time in the Alsatian and Lorraine cuisines, but there will be no exact matches. The French do not cook meat at the same time as cheese and do not use mayonnaise to bake potatoes.

The origins of the name of the dish

In the culinary traditions of the most gastronomic country in the world, potatoes are baked with béchamel sauce. It is not similar in composition to mayonnaise, but is flour fried until golden brown, diluted with milk or cream and seasoned with nutmeg. A dish baked with this sauce and sprinkled with cheese is called gratin. For French cuisine, it is classic and is prepared not only with potatoes, but also with mushrooms and vegetables. And when preparing meat, wine and vegetables are used in large quantities.

In Russia, French meat with chicken began to be cooked in the 18th century. It is believed that the name of the dish was provided by its chef - a Frenchman, who headed the "culinary department" of His Serene Highness Prince Grigory Orlov. The chef used the basics of French cuisine in the recipe - baking potatoes under a cheese crust, but made it nourishing in Russian, for which the meat was added. Initially, only veal was used, but with the spread of the dish across Russia, variations of it with pork and chicken appeared.

The subtleties of cooking chicken legs

Cooking chicken French in the oven requires the use of fresh meat. The bird should be chilled or steamy. Frozen or partially thawed pieces cannot be taken, otherwise the meat will turn out tough. Otherwise, there are no essential requirements for it. You can choose for the dish and breast, and thighs, and legs, and the carcass, cut into portions. In the first case, the recipe will be less high-calorie; when using fatty thighs, the calorie content will be higher.

Here are some more secrets of French chicken.

• Lay the ingredients in layers: meat down, then onions, potatoes and cheese. Cover the dish with mayonnaise on top, applying it in a thick layer or with a mesh.
• The meat will be juicy if the pieces are laid out tightly to each other. Do not bake the dish on a large baking sheet if the meat is small, as it will dry out.
• When baked, the onions produce juice that helps the meat to cook. The more onions there are, the juicier the chicken will turn out. Consider this if you are cooking French fries with chicken in the oven from diet breast.
• To add a spicy, pronounced taste to the dish, pickle the onions. Cut it into rings, fill it with cold water mixed with salt, sugar, vinegar. Let sit for 30 minutes, squeeze and place on the meat.
• Potatoes must be well salted and seasoned with spices, otherwise they will get a bland taste. For spices, use marjoram, nutmeg, paprika, and oregano. Each of them goes well with meat, potatoes and cheese.
• The cheese must be grated and evenly distributed over the shape with the last layer. Press it down with your hands so that the crust is firm. You can replace the classic hard cheese with feta cheese - then the calorie content will be less, and the crust will be thinner.

Potatoes can be cut into any shape, but always thin. This will allow it to cook at the same time as the other ingredients. It is convenient to use a cabbage shredder for fine slicing. And lay the potato circles with an overlap. In some recipes, there are recommendations to generally grate potatoes, but in this form it will look like porridge, which will ruin the look of the dish.

Classic and original recipes

Oven French chicken recipe is easy to change by adding new ingredients. And every time the taste of the dish turns out to be worthy. This is associated with a large number of variations "on the theme", for example, a dish with tomatoes, mushrooms, zucchini.

With potatoes and onions

In the classic version, neither tomato nor mushrooms are present. But onions are used a lot, and chicken breast is used as meat.

You will need:

• chicken fillet - 1 kg;
• onion - 3 large heads;
• potatoes - 1 kg;
• mayonnaise - 3 tbsp. spoons;
• cheese - 150 g;
• salt and pepper.

Preparation

1. Cut the breast into slices 0.5 cm thick. Beat them slightly (it is convenient to do this in cling film). Sprinkle with pepper, salt.
2. Cut the onion into rings, marinate. Lay on fillets.
3. Peel and thinly slice potatoes, sprinkle with vegetable oil, add salt and spices, stir. Place an overlap on top of the onion to create a fish scale.
4. Grate the cheese, sprinkle on top, crush with your hands.
5. Make a net of mayonnaise on the surface, or spread it evenly over the cheese.
6. Bake at 180 ° for 40 minutes, covered. Remove the lid and bake for another 10 minutes.

With tomatoes

French-style baked chicken with tomatoes is lower in calories, since it doesn't use potatoes. Therefore, instead of breast, you can take fattier thighs: they are more satisfying, it is convenient to lay them out in portions on plates.

You will need:

• chicken thighs - 1 kg;
• onion - 1 head;
• tomatoes - 3 pcs.;
• cheese - 200 g;
• mayonnaise - 3 tbsp. spoons;
• salt pepper.

Preparation

1. Line a baking sheet with parchment. Salt, pepper the thighs, lay on it.
2. Chop the onion into half rings, distribute over the pieces of meat.
3. Scald the tomatoes with boiling water and remove the skin. Cut into circles, lay out in third layer.
4. Drizzle with mayonnaise.
5. Sprinkle with cheese.
6. Bake for 40 minutes at 180 °.

Check readiness should be punctured the thigh. If light juice flows out of it, you can remove the baking sheet from the oven.

Try the oven-fried chicken and fries, or the tomato and mushroom recipe. The rich taste of the meat and its spectacular golden crust will please even children. Even a teenager without experience can easily prepare such a dish. Bon Appetit!