Here are our main ingredients. As you can see - no surplus.

First, cut the onions in very thin half rings and marinate in water, diluted vinegar, sugar and pinch of salt. Student trick - time for long marinating is not (I want to eat now, hungry man hanging around in the kitchen with a look full of hope and of reproach), so add lukewarm water. Half an hour later the onions quite ready. Push/chop/grate (depending on what is found in the kitchen) the meat will necrosis greens, peel and grate the carrots (on a coarse grater).

While onion is marinating, cut the breast slices with a thickness of somewhere up to 1 cm (against the fibers, of course) and recapture very subtle, "to transparency." Another trick: "Honey, while you chop the hammer is?" "What? Here I have an ordinary...". Take a regular hammer and knock them in the pan, which (pre-ottrau or wrapped in foil) put on the chicken. Divide the meatballs into 2-3 piles. The first bunch is sent to the first layer in the refractory "mikrovolnovye" pot. Spread in a single layer, RUB a piece of garlic, sprinkle with salt, spices.

From top to distribute a piece of onion (pre-drain the marinade)

part of the carrot

and mayonnaise

Repeat layers until you run out of raw materials or firewood. Sprinkle the top with grated cheese and / or cheese slices (the latter is recommended especially for microwave ovens (grated "disappears" in the process).

Cover with a lid/foil and if you have a stove that is sent in the microwave on high power for 20 minutes. Check whether the meat in the middle and, if necessary, continue in 5-minute cycles (very important not to peresushit). You can eat!

If you have an oven, preheat it until about 160 and send the meat back under the lid/foil stew about half an hour. Then turn on the grill and brown the open dish at the highest temperature.

The chicken turns out very juicy, flavorful and hearty.