Description
Tender white meat chicken breast, baked with cheese, bacon and onions, fried beneath the ruddy skin. Garnish - fried boiled potatoes and carrots. Praise for the dinner you provided.
Ingredients
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Chicken breast
1 piece
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Cheese
150 g
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Butter
100 g
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Onion
1 coup
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Salt
-
Black pepper
-
Bacon
3 slice
Cooking
Chicken fillet wash, dry paper towel. Gently separate the skin from the meat so that the edges of the skin remained tight on the meat and make a pocket. The inside of the coat with salt and pepper. Put aside.
Bacon bake in oven or fry in a pan until crisp, when cool cut into small cubes.
Make filling. Cheese spread in a bowl and mash it with a fork. Add butter and mash until smooth.
To the mass of cheese and oil add the bacon and finely chopped onion. You can pour the fat left after frying bacon. Again mix well. If the cheese is salty, that salt is not necessary.
Now take the chicken breast, lift up the skin and put in the pocket the whole mass of the cheese, and pressed her hand to the meat. Do this very carefully so as not to break the skin. Lay the breast on a baking sheet and bake in the oven.
I had very big breast, I baked it 30 minutes at a temperature of 180* degrees, and 10 minutes at 210* degrees.
Breast ready. Cut into portions and serve. Bon appetit!
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