Here is a chicken I had. I have in the freezer lay Samaraenergo 350 g of ground beef. With it, I decided to fantasize.

For starters, I evening took the meat out of the freezer, so he thawed out and marinated chicken. This is one of my favorite marinades for chicken. I love chicken in that it is very easy to accept the taste of any marinade. So of soy sauce, lemon juice, vegetable oil, tomato paste, honey and freshly ground black pepper with a fork to knock down the marinade-emulsion.

Pour the marinade in the bag of fillets. The package must be whole, without holes.

Tying the package, and very good it being shaken to the marinade evenly. Sent the package in the refrigerator until morning for marinating.

In the morning I fillet posrezali remains of skins. The skin was heated on a small fire under the hood. Threw pork rinds and fat I later came in handy.

Fillet cut into relatively equal pieces based on the size of the smallest.

Because the ground beef I had relatively little part of fillet (about 150 g) I cut very small cubes.

Added the chicken cubes to beef, this also added salt, pepper, grated onion, crushed garlic, cream. Carefully stir. You can add razmochennuyu a loaf of bread, but to me ground meat seemed quite loose (I'm normally a small piece cooked in a microwave oven to check the meat for taste and consistency), so there were without bread so as not to burden the dish.

To chicken for "gluing" add an egg.

And a tablespoon of flour. Mix and leave in the fridge for 15 minutes.

Meanwhile, mince formed flat round patties. Coat them in breadcrumbs and quickly over high heat, literally 1 minute on each side, fry them in the melted chicken fat.

Prepare foil squares approximately 15x15 cm and the resulting number of cakes. Each square grease with vegetable oil, spread on each Patty and form a "nest". Through this technique, the juice, which will be when baking stand out from chicken's not going anywhere and it will be a braised chicken that will add softness and juiciness.

For "bonding" with chicken fillet, on each cutlet put a slice of cheese.

Next, spread chicken fillet.

Put a circle of tomato. We need a little salt, otherwise it in the finished dish will be bland. I tomato pepper (if making for kiddies, then you don't have to do) and sprinkled herbs de Provence. On top of tomato sprinkle with grated on a coarse grater cheese and put into the oven for 30 minutes at 180-200 degrees.

Here are the finished cakes. Gently release them from the foil.

On the bottom of the "nest" meat juice left, I poured, and subsequently prepared a sauce for the pasta of tomato paste and added the juice to it. Came out very tasty.

Here are our finished kotleta-turrets. I dotse had one for Breakfast. They turned out quite hearty and at the same time regarding diet. There is little fat, no pork, no mayonnaise (which I, by the way, in the oven basically do not pop). Well, except that cheese, but it is not so much.

Well, the husband filed with magaroskari and vinaigrette. The boys still need a side dish! Bon appetit!

Well I could not resist and decided to add the sauce (ingredients separately I will not add). There is nothing super secret, but the young housewife may come in handy. When it runs out of ketchup, and a husband or a child to his demand, it is possible this sauce is easy to make from tomato paste. I always have in the fridge is tomato paste in small wrappers 70 g Tomato paste is evaporated, concentrated tomato juice without any preservatives, so don't be afraid of non-natural product So, take 2-4 tbsp tomato paste, dilute it with water, and in my case also the meat juice (it also works as a meat seasoning) to the consistency of sour cream. In a pan, pour a little (very little) vegetable oil. Add diluted tomato paste, mix well to combined with butter. All this proverjaem on a slow fire. Add a lot of salt and sugar, teaspoon, balsamic is better, and for lack - of Apple cider vinegar. It all dissolved, stir and try. This is the basis of the sauce. Balance the taste by itself. Proverjaem 5-10 minutes. Then add your favorite spices: pepper, herbes de Provence, garlic, ginger, curry, etc. what Your soul desires or what is appropriate to the dish You intend to serve the sauce. In a minute after you add the spices, turn off the heat and let it brew. In the prepared sauce, you can add a mountain of fresh herbs or very finely chopped pickled onions. Bon appetit!