If you don't feel like messing around with the boat, just slit the fillet on the side and stuff with the pocket. This will not affect the taste in any way, it will be great!
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Vegetables / Poultry / Chicken / Onions / Carrots / Cucumber / Mushrooms / Dairy Products / Cheese / Sour cream / Chicken fillet / Oyster mushrooms
Dish: Hot dishes / Cutlets / Zrazy
Geography of cuisine: Russian cuisine
- Chicken fillet - 4 Pieces
- Mushrooms - 150 Grams (I have oyster mushrooms)
- Onion - 1 Piece
- Carrots - 1 Piece (medium-sized)
- Pickled cucumbers - 1 Piece (medium size)
- Vegetable oil - 1 tbsp. the spoon
- Sour cream - 3 tbsp. spoons
- Grated cheese - 2 tbsp. spoons
- Black Pepper - To taste
How to cook "Chicken Liver Boats"
Dip the fillet in ice-cold salted water while cooking the filling. So it will be very juicy.
Cut the mushrooms into small slices and fry until light blush. Then add the chopped onion and cook for a couple more minutes. Add the grated carrots and simmer, stirring occasionally, until the carrots are soft.
Add the finely diced pickled cucumber. Put out a couple of wrinkles. Add the finely chopped chicken livers and sauté everything together until almost cooked through. Season with salt and pepper to taste. Cool the filling and add a couple of tablespoons of sour cream. Stir.
Select fillets from water and dry well. Make a cut lengthwise, then using a small, sharp knife, cut on both sides to form a filling pocket and make the whole structure look like a boat. Place in a greased baking dish.
Fill the boats with the filling. Brush the edges with sour cream. Bake in an oven preheated to 200 degrees until golden brown. Sprinkle with grated cheese shortly before cooking and let it melt. Check the readiness of the fillet - the juice should be transparent when punctured, and the fillet should be matte through and through.
Serve immediately with fresh vegetables and herbs.