Stewing hard meat in tomato juice is a well-known technique for cooks. Chicken fillet is already quite soft, and therefore in the recipes given below, juicy rings of tomatoes do not act as a marinade, but as a source of juice, allowing you not to worry about the juiciness of the finished dish.
Chicken chops with tomatoes and cheese - the general principles of cooking
• Chicken chops are made from the poultry breast. Since white chicken is rather dry, it is not recommended to use the pieces that have been in the freezer. Juicy and tasty chops can only come from fresh or, in extreme cases, chilled fillets.
• For chops, chicken is cut in thick enough, two-centimeter thick pieces and slightly beaten to give the layers a neat shape. White meat is quite tender, therefore it is recommended to beat off only on one side and preferably through a bag, otherwise the fibers will break and holes may form in the layers.
• Tomatoes desirable to take fleshy varieties. They have little juice, which when baking or roasting may be superfluous. Tomatoes are cut into thin slices or plates, then spread over the prepared meat.
• For cooking, you need hard, easy-to-melt cheese, which is necessary to preserve juiciness. The product crushed on a grater at melting seizes a ruddy crust that does not allow the juice to evaporate.
• Prepare chicken chops with tomatoes and cheese in a pan or oven. You can apply the combined cooking. First, fry the meat in batter or breaded crackers, then bring to readiness, covered with tomatoes and cheese, in the oven or microwave oven.
• When baking, you can add vegetables or mushrooms to the tomatoes. Frying meat in a pan in batter, tomatoes and cheese can be used as a filling.
Chicken chops with tomatoes and cheese under an apple blanket
Ingredients:
• chicken fillet (breast) - 2 pcs .;
• two medium onions;
• two small apples;
• four spoons of mayonnaise; • two tomatoes;
• 50 gr. “Russian” or “Kostroma” cheese;
• ground pepper, factory spices “For chicken”, salt.
Cooking Method:
1. Cut fillets washed in cold water lengthwise so that you can get two layers from each piece. Spread them on a cutting board, cover with a plastic bag and repel a little. Then season, sprinkled with ground pepper and spices. Salt a little, leave for a quarter of an hour.
2. Lightly grease a baking sheet with vegetable oil. In a even layer, place half the onion sliced in thin rings on it. From above, placing one on one tightly, place the beaten off meat and cover each of them with thin ringlets of tomatoes mixed with the remaining onions.
3. Cut the peeled apples into thin slices and place on a tomato layer.
4. Brush with mayonnaise mixed with finely grated cheese on top and bake for 40 minutes. Be sure to raise the temperature in the oven to 180 degrees in advance and make sure that it does not change further.
Chicken chops with tomatoes cheese and sweet pepper
Ingredients:
• one and a half kilograms of chicken breasts;
• one sweet pepper;
• five teeth of garlic;
• three large tomatoes;
• 250 gr. “Dutch” or “Kostroma” cheese;
• a glass of baking flour;
• six spoons of low-fat mayonnaise;
• two spoonfuls of mustard;
• seasoning “For meat dishes” or “For poultry”;
• fresh dill or other greens.
Cooking Method:
1. Cut fillets into pieces up to one and a half centimeters thick. Salt, pepper, sprinkle with seasoning and gently repel from both sides to a thickness of a little less than a centimeter. In the process, give the layers the desired shape.
2. Dip the chops in flour from all sides and over high heat quickly fry, to golden brown. For frying, use only refined sunflower oil.
3. Peeled seeds and tomatoes, cut into smaller cubes, finely chop fresh greens.
4. Grate the cheese with coarse chips and mix half with the chopped vegetables and greens. Add a little salt, mustard mayonnaise and mix.
5. Spread the parchment over the frypot and place the meat on the paper. On top of the pieces, put a little vegetable coat, smooth and sprinkle the remaining cheese chips. 6. Bake for 20 minutes.
Simple recipe for juicy chicken chops with tomatoes and cheese for the oven
Ingredients:
• 250 gr. tomatoes, medium size;
• chicken, frozen frozen breast (fillet) - 600 gr .;
• large onion;
• “Russian” cheese - 250 gr .;
• a quarter of a spoonful of ground pepper;
• four spoons of high fat mayonnaise.
Cooking Method:
1. Cut the fillet crosswise into pieces a little thinner than 2 cm. Put it on a cutting board and beat off a little on one side, pepper it.
2. For a greased vegetable oil or a parchment lined with parchment, spread out the layers of meat, keeping a small distance between them. Brush with mayonnaise, sprinkle with chopped onion.
3. Cut the tomatoes into thin disks and carefully lay the slices on the onion layer. Top with a large crumb rub the cheese and place in the oven for twenty minutes.
Pan-fried chicken chops with tomatoes and batter in cheese
Ingredients:
• fresh chicken breast fillet - 700 gr .;
• 200 gr. meaty tomatoes;
• three eggs;
• a glass of wheat flour;
• 100 gr. “Poshekhonsky” cheese;
• three spoons of high-calorie mayonnaise, with a fat content of at least 72%;
• refined oil.
Cooking Method:
1. Season to taste sliced fillets cut into thin longitudinal layers by hand, pepper and slightly beat.
2. Cut tomatoes in cold water and cut them into circles up to 3 mm thick, cut cheese into thin plates.
3. Using a fork, beat the eggs in foam. Add quite a bit of salt, put the mayonnaise and mix well. Then, pouring flour in a spoon, and be sure to beat it intensely each time, prepare the batter. It should not be liquid, compare with the density of homemade sour cream.
4. Pour some butter into a frying pan with a thick bottom and heat it well over medium heat.
5. Dip the layers of fillet in turn one of the sides in a batter and immediately put the same side in the pan. Quickly lay the tomato rings on top, then the cheese platter and cover it with the batter. Turn over when the bottom is well browned.
6. Cover the pan with a lid, but not tight, be sure to leave a small gap, and bring to readiness.
Baked chicken chops with tomatoes and cheese
Ingredients:
• two small tomatoes;
• a pound of white chicken meat;
• young dill or parsley;
• white onion;
• 200 gr. fresh small champignons;
• wheat flour - 50 gr .;
• two eggs;
• 20 gr. “Peasant” oil;
• two spoons of corn oil;
• Russian cheese.
Cooking Method:
1. Cut excess fat, streaks and films from the pulp with a thin, sharp knife. Cut the flesh longitudinal thick plates, repel. Then spread the pieces on the table, add salt and lightly sprinkle with ground pepper. Add some unsharp spices if desired.
2. Pour the flour in one deep plate, beat the eggs with salt in the second one until frothy. In a frying pan, over medium heat, heat the vegetable oil.
3. One by one, roll the chicken chops in flour, then quickly dip into the egg and fry over medium heat. Do not bring to readiness, as soon as the bottom grabs a little, turn over and in the same way fry the back side.
4. Slice the champignons into thin slices. In a pan, dissolve the butter and place the mushrooms. Do not cover with a lid, fry the pieces of mushrooms until golden brown appears, then remove from heat and cool.
5. On a greased baking sheet with vegetable fat, lay out the onion half rings. Top loosely lay out the broken pieces of the breast. Remove excess onion or slide under the chicken.
6. Slice the tomatoes into thin slices and carefully cover the meat. Remove excess onion from the pan.
7. Cover the tomato layer with mushrooms, sprinkle copiously on top with a large cheese crumb and send to bake.
8. Since the chops were already roasted, they should not be baked for long. As soon as the cheese melts well and grabs a golden crust, reach for it.
Fried chicken chops with tomatoes and cheese in the microwave
Ingredients:
• white bread crumbs - 100 g;
• 100 ml low-fat mayonnaise;
• fresh juicy tomatoes - 2 pcs .;
• 150 gr. hard sheep cheese;
• a pound of chilled white meat chicken;
• cooking oil for frying;
• garlic.
Cooking Method:
1. Use a sharp, narrow knife with a thin blade to cut the fillets on the plates and slightly beat off, forming a round cue ball. 2. Finely chop the garlic and grate the chicken pieces. Sprinkle a little and season with pepper.
3. With the addition of salt, beat the eggs. Breadcrumbs pour into a separate bowl. Pour butter into a frying pan and heat it up by putting it on a small fire.
4. Fry the meat layers, alternately dipping in the egg and rolling in breadcrumbs, until golden brown is formed on the sides.
5. Spread the chopped chops on a flat dish, brush with mayonnaise. Top carefully lay out the thin ringlets of tomatoes and copiously sprinkle the chopped into crumb cheese.
6. Place the dish in the microwave oven and turn it on for 10 minutes. If the cheese does not melt enough, turn on the warm up for another couple of minutes.
Chicken chops with tomatoes and cheese - cooking tricks and helpful tips
• If the chicken you got was still frozen, thaw the meat properly. Do not fill the fillet with water and do not use the microwave, the valuable moisture from the product will go away. Put the chicken in a bowl and leave at room temperature.
• It is not recommended to use wooden boards for cutting and beating. Take a plastic or silicone mat. They are easier to wash and they will not suck in the meat juice. A wooden board should be made of very hard wood, it is inconvenient to use it for cutting - knives quickly become dull, but it will be perfect for softening meat.
• Do not cook chicken chops for a long time. Even with tomatoes, they will become dry and may lose their shape.
• When frying, turning on the back side, cover the pan with a lid so that the tomato-cheese filling steamed better. Do not close tightly, the steam must come out, otherwise the batter will lag behind the pulp and depart.
