Layered Vegetable Casserole with Chicken

Baking and Desserts | Russian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

This dish is equally delicious both hot and cold! Caloric content per 100 g of the finished dish — 72 kcal.

Ingredients

Carrot - 2 pieces
Chicken fillet - 7.1 oz
Onion - 1 piece
10% cream - 3 fl oz
Courgette - 2 pieces
Garlic - 1 clove
Cheese Spread - 2.1 oz
Salt - to taste
Soy Sauce - 1 tablespoon
Ground Black Pepper - to taste
Balsamic Vinegar - 1 tablespoon
Spices - to taste

Step by Step guide

Step 1

Finely chop the chicken fillet (you can also grind it in a meat grinder), marinate in soy sauce and balsamic vinegar (can be substituted with lemon juice), add pepper, your favorite spices, garlic, and let it sit for 15–20 minutes.

Step 2

Slice the carrot into thin strips (you can also grate it), and finely chop the onion.

Step 3

Sauté the chicken fillet with the carrot and onion in a preheated skillet for 10–15 minutes, then add the cream and simmer for another 10 minutes (allow excess liquid to evaporate).

Step 4

Slice the zucchini into rings or pieces (about 0.5 cm thick), season with salt, and fry in a skillet (preferably a grill pan) for 2 minutes on each side (you can lightly grease the pan with olive oil).

Step 5

Layer the bottom of a baking dish with zucchini (I have 3 layers, so you can divide all the zucchini into 3 parts), then add a layer of the chicken mixture, followed by zucchini again, then chicken with vegetables, and top with the remaining grilled zucchini slices. Sprinkle with grated cheese and place in the oven for 10–15 minutes (at a temperature of 392°F).