Stewing stiff meat in tomato juice is a well-known culinary technique. Chicken fillet is already quite soft, and therefore in the recipes below the 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 prepared dish.
Chicken chops with tomatoes and cheese - general principles of preparation
• Chicken chops are prepared from the pulp of a chicken breast. Since white chicken is rather dry, it is not recommended to use pieces that have been in the freezer. Juicy and tasty chops can be obtained only from fresh or, in extreme cases, chilled fillets.
• For chops, chicken is cut into slices sufficiently thick, two-centimeter thick and lightly 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 packet, otherwise the fibers will burst and holes may form on the seams.
• It is advisable to take tomatoes in fleshy varieties. They have little juice, which when baking or roasting may be superfluous. Tomatoes are cut into thin slices or plates, and then spread on top of the prepared meat.
• For cooking, you need hard, always easily melting cheese, it is necessary to preserve juiciness. When melted, the product, when melted, is seized with a golden crust, which prevents the juice from evaporating.
• Prepare chicken chops with tomatoes and cheese in a pan or oven. You can apply combined culinary processing. First, fry the meat in batter or breadcrumbs, then bring it to the ready, covered with tomatoes and cheese, in an oven or microwave oven.
• When baking, vegetables or mushrooms can be added to tomatoes. Frying meat in a pan in a batter, tomatoes and cheese can be used as a filling.
Chicken Chops with Tomato and Cheese under an Apple Cover
Ingredients:
• chicken fillet (breast) - 2 pcs.;
• two medium onions;
• two medium-sized apples;
• four tablespoons of mayonnaise;
• two tomatoes;
• 50 gr. Russian or Kostroma cheese;
• ground pepper, factory spices "For chicken", salt.
Cooking method:
1. Cut the fillet washed in cold water along so that two layers from each piece turn out. Lay them on a cutting board, cover with a plastic bag and beat off a little. Then season by sprinkling with ground pepper and spices. Salt a little, leave for a quarter of an hour.
2. Lightly grease the baking sheet with vegetable oil. In a uniform layer, lay on it half the onion cut into thin rings. From above, laying tightly one to one, place the beaten meat and cover each of them with thin rings of tomatoes mixed with the remaining onions.
3. Peeled apples cut into thin slices and lay on a tomato layer.
4. Lubricate the top with mayonnaise mixed with finely grated cheese 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 in the future.
Chicken Chops with Tomato Cheese and Bell Peppers
Ingredients:
• one and a half kilograms of chicken breasts;
• one bell pepper;
• five cloves of garlic;
• three large tomatoes;
• 250 gr. "Dutch" or "Kostroma" cheese;
• a glass of baking flour;
• six tablespoons of low-fat mayonnaise;
• two tablespoons of mustard;
• seasoning "For meat dishes" or "For poultry";
• fresh dill or other greens.
Cooking method:
1. Cut the fillet into pieces up to one and a half centimeters thick. Salt, pepper, sprinkle with seasoning and carefully beat on both sides to a thickness of a little less than a centimeter. In the process, give the layers the desired shape.
2. Roll the chops in flour on all sides and over high heat, quickly fry, until golden. For cooking, use only refined sunflower oil.
3. Peppers and tomatoes, peeled from seeds, cut into smaller cubes, finely chop fresh herbs.
4. Grate the cheese with large chips and mix half of it with chopped vegetables and herbs. Add some salt, mustard and mayonnaise and mix.
5. Line the roasting pan with parchment and lay out the beaten meat on paper. On top, put a little vegetable coat on the slices, smooth and sprinkle with the remaining cheese chips.
6. Bake for 20 minutes.
A simple recipe for juicy chicken chops with tomatoes and cheese for the oven
Ingredients:
• 250 gr. tomatoes, medium size;
• chicken, unfrozen breast (fillet) - 600 gr.;
• large onion;
• "Russian" cheese - 250 gr.;
• a quarter of a spoon of ground pepper;
• four tablespoons of high-fat mayonnaise.
Cooking method:
1. Cut the fillet across into pieces a little thinner than 2 cm. Put it on a cutting board and beat off a little on one side, pepper.
2. On a greased baking sheet or parchment-lined baking sheet, lay out layers of broken meat, keeping a small distance between them. Lubricate with mayonnaise, sprinkle with chopped onions.
3. Cut the tomatoes into thin discs and gently lay the slices on the onion layer. Top with large crumbs, grate the cheese and place in the oven for twenty minutes.
Pan-fried chicken chops with tomato and cheese in batter
Ingredients:
• fresh chicken breast fillet - 700 gr.;
• 200 gr. fleshy tomatoes;
• three eggs;
• a glass of wheat flour;
• 100 gr. "Poshekhonsky" cheese;
• three tablespoons of high-calorie mayonnaise, fat content not lower than 72%;
• refined oil.
Cooking method:
1. Season the fillet cut into thin longitudinal layers to your taste with ground pepper, add a little salt and beat off a little.
2. Tomatoes washed in cold water cut into circles up to 3 mm thick, cut cheese into thin plates.
3. Use a fork to beat the eggs in foam. Add a little bit of salt, lay out the mayonnaise and mix well. Then, pouring flour on a spoon, and be sure to intensively whisk each time, prepare a batter. It should not be liquid, compare with the density of homemade sour cream.
4. Pour a little oil into a pan with a thick bottom and bake it well over medium heat.
5. Serve the broken filet fillets alternately with one of the sides in a batter and immediately put the same side into the pan. Quickly spread on top of the rings of tomatoes, then a plate of cheese and cover everything with 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 Tomato and Cheese
Ingredients:
• two small tomatoes;
• a pound of white chicken;
• young dill or parsley;
• head of white onion;
• 200 gr. fresh small champignons;
• wheat flour - 50 gr.;
• two eggs;
• 20 gr. "Peasant" oil;
• two tablespoons of corn oil;
• cheese "Russian".
Cooking method:
1. Cut off excess fat, veins and films from the pulp with a thin sharp knife. Cut the flesh with longitudinal thick plates, beat off. Then lay the pieces on the table, add salt and lightly sprinkle with ground pepper. Add some unsharp spices if desired.
2. Pour flour in one deep plate, beat eggs with salt in a second bowl until foam. In a frying pan, over medium heat, heat the vegetable oil.
3. One at a time, roll the chicken chops in flour, then quickly dip in the egg and sauté over medium heat. Do not bring to readiness, as soon as the bottom is slightly grasped, turn over and fry the reverse side in the same way.
4. Cut the champignons into thin slices. Dissolve the butter in a pan and lay the mushrooms. Without lid, fry the mushrooms until golden brown, then remove from heat and cool.
5. On a baking sheet greased with vegetable oil, put half the onion rings. Loosely lay out the broken pieces of breast on top. Remove or push the excess onion under the chicken.
6. Cut the tomatoes into thin slices and carefully cover the meat with them. Put the excess onion removed from the pan on top.
7. Cover the tomato layer with mushrooms, sprinkle on top with large cheese crumbs and send to bake.
8. Since the chops have already been fried, they need to be baked for a short time. As soon as the cheese melts well and grabs a golden crust - get it.
Microwave Fried Chicken Chops with Tomato and Cheese
Ingredients:
• bread crumbs white - 100 g .;
• 100 ml low-fat mayonnaise;
• fresh juicy tomatoes - 2 pcs.;
• 150 gr. hard cheese;
• a pound of chilled white chicken meat;
• vegetable oil for frying;
• garlic.
Cooking method:
1. With a sharp narrow knife with a thin blade, cut the fillet into plates and slightly beat off, forming a round cue ball.
2. Grind the garlic with a fine grater and rub chicken pieces with it. Add a little salt and season with pepper a little.
3. Beat eggs with salt. Pour breadcrumbs into a separate bowl. Pour oil into a pan and heat it, putting it on a small fire.
4. Fry the layers of meat, alternately dipping in the egg and breading in breadcrumbs until a brown crust forms on the sides.
5. Spread the chopped chops on a flat dish, brush with mayonnaise. Gently lay thin thin rings of tomatoes on top and sprinkle liberally with crushed cheese.
6. Place the dish in the microwave and turn it on for 10 minutes. If the cheese is not melted enough, turn on the heat for a couple more minutes.
Chicken Chops with Tomato and Cheese - Cooking Tips and Useful Tips
• If the chicken you got is still frozen, thaw the meat properly. Do not fill the fillet with water or use a microwave; valuable moisture will leave the product. 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 meat juice. A wooden board should be made of wood of very hard wood, it is inconvenient to use for cutting - the knives are blunt quickly, but it is perfect for softening meat.
• Do not cook chicken chops for long. Even with tomatoes, they will become dry and may lose their shape.
• When frying, turning on the reverse side, cover the pan with a lid so that the tomato and cheese filling is steamed better. Do not close tightly, steam must escape, otherwise the batter will lag behind the flesh and depart.
