Collapsible foil in three layers. Take the 200-gram glass. Put the foil on the glass half. Wrap the foil Cup.

The remaining foil is pressed tightly from the bottom to the bottom. Ramekins of foil ready. I greased the inside of them with vegetable oil.

Raw carrots to grate. Spread on the bottom of the ramekins.

Onion cut into half rings. Spread on carrots.

Boiled chicken breast finely chop and combine with the soy sauce. Mix well. Lay out a layer of chicken breast. Pineapple cut into small cubes. Spread layer of pineapple.

Spread another layer of carrots. Top carrot pour 1 tbsp sour cream, can be more.

Grate cheese on a fine grater. Sprinkle on top of sour cream. Put ramekins on a baking sheet and place in preheated oven. Bake on low heat for 20-25 minutes. When Julien is ready, it bends the edges of the foil and make the shape of a barrel. Allow to cool a little and serve. Julien turns out dry and crumbly, as the cream is absorbed into the products and gives them their taste and aroma.