Chicken with Korean carrots

Name: Chicken with Korean carrots
Total time: 55 min
Yield: 2
Cuisine: European
Ingredients: Chicken fillet - 500 g; Korean carrots - 200 g; Champignons - 100 g; Onions - 40 g; Tomato - 90 g; Hard cheese - 100 g; Mayonnaise - 50 g; Vegetable oil - 17 g

Cookinero 10 Mar 2025

6310

Chicken baked with tomatoes under a cheese "cap" is a very common dish. It is often prepared for lunch, dinner or a holiday. But if you want to make the dish more interesting, then add Korean carrots and champignons to the chicken. Then it will sparkle with new colors and acquire an Asian flavor. Korean carrots will add sweetness and piquancy to the chicken, which will undoubtedly please lovers of spicy dishes and Asian seasonings.

How to cook Chicken with Korean carrots

Step 1

Cut the tomato in half and then cut each half into thin slices.

Step 2

Grate the cheese on a coarse grater.

Step 3

Cut half an onion into thin rings or half rings.

Step 4

Cut the chicken fillet lengthwise horizontally, without cutting all the way through. Do the same with the second fillet.

Step 5

Grease the form with vegetable oil and put the chicken fillet in it. Salt and pepper it.

Step 6

Place carrots and mushrooms on top of the chicken.

Step 7

Place onion rings and tomato slices on top.

Step 8

Grease everything with mayonnaise and sprinkle with grated cheese.

Step 9

Place the chicken in the oven to bake for 30-40 minutes.

Step 10

Chicken baked with Korean carrots is ready. Decorate the dish with greens and cherry tomatoes. Enjoy your meal.

Chicken with Korean carrots - FAQ About Ingredients, Baking Time and Storage

Can I use turkey instead of chicken for this recipe?

Yes, turkey fillets can be a great substitute for chicken. Adjust cooking time as needed, as turkey may require slightly longer to cook through.

What can I use instead of Korean carrots?

If you can't find Korean carrots, try using julienned regular carrots marinated in vinegar, sugar, and a pinch of red pepper flakes for a similar flavor.

How can I make this dish vegetarian?

Substitute chicken with thick slices of eggplant or portobello mushrooms, and ensure your mayonnaise is plant-based if needed.

Can I prepare this dish ahead and reheat it later?

Yes, you can assemble the dish ahead and refrigerate for up to 24 hours before baking. Reheat in the oven at 350°F (175°C) until warmed through.

What sides pair well with this chicken dish?

Serve with steamed rice, a fresh cucumber salad, or roasted potatoes for a complete meal.

How do I store leftovers, and how long will they last?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Can I freeze this dish after baking?

Yes, freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat in the oven for best results.

What type of cheese works best for this recipe?

Mozzarella, cheddar, or Gouda work well for melting and flavor. Avoid very hard cheeses like Parmesan for this dish.

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