You will need
    • Baked chicken breast:
    • 4 chicken fillets;
    • 1 onion;
    • 0.5 liters of milk;
    • 100 gr. cheese;
    • 3 tbsp flour;
    • butter;
    • 1 tsp mustard;
    • 250-300 gr. spinach;
    • salt;
    • seasonings.
    • Chicken with rice:
    • chicken;
    • 300 gr. chicken liver;
    • Cup of rice;
    • 100 gr. fungi;
    • 3 small onions;
    • parsley;
    • salt
    • ground black pepper.
    • Stuffed chicken:
    • chicken;
    • 100 gr. mushrooms;
    • 100-150 gr. sour cream;
    • lemon;
    • 2 cloves of garlic;
    • salt
    • ground black pepper.
Baked chicken fillet. Finely chop the onion and sauté it in butter. Add the chopped spinach, cover skillet and cook about 5 minutes. Rinse chicken, remove film, salt and pepper the meat, add the various seasonings to taste and place in a baking dish. Then put fried onions and spinach. Two tablespoons of butter, melt in saucepan, add flour, stir, and then stir in the milk. Cook the mixture, stirring constantly, until it thickens, then remove from heat and add the mustard. Stir and pour over fillets. On top sprinkle with grated cheese. Bake meat in the oven, preheated to 200°C for 25-30 minutes.
The chicken rice. Fry in sunflower or olive oil, finely chopped onion, then add the chopped chicken livers and sauté until fully cooked. Separately, fry the finely chopped mushrooms. Cook rice, salt, and add the liver, mushrooms, chopped parsley, and black pepper and mix thoroughly. Nafarshiruyte resulting mixture washed and drained chicken carcass. Sew it and bake in the oven until Golden browned, basting periodically secreted by the fat.
Stuffed chicken. Thoroughly rinse the chicken, cut the wings and carefully remove the poultry skin, trying not to cut and not damage it. Remove all the meat from the bones and finely chop it. Mushrooms wash, peel and cut into small pieces. Mix the minced meat with mushrooms, salt and pepper (you can add seasoning according to your taste), squeeze the juice from a couple lemon wedges, add the chopped garlic. Carefully stir the resulting mass and put in the refrigerator for 2-3 hours. When the mixture rises, put it on the skin of the chicken and if necessary sew. Grease a baking tray with oil and place the bird, brush it with sour cream. Bake at 200°C, periodically pouring released juice.