Chicken with Korean carrots

Cookinero 10 Mar 2025

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

Chicken with Korean carrots

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

Step 2

Chicken with Korean carrots

Grate the cheese on a coarse grater.

Step 3

Chicken with Korean carrots

Cut half an onion into thin rings or half rings.

Step 4

Chicken with Korean carrots

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

Step 5

Chicken with Korean carrots

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

Step 6

Chicken with Korean carrots

Place carrots and mushrooms on top of the chicken.

Step 7

Chicken with Korean carrots

Place onion rings and tomato slices on top.

Step 8

Chicken with Korean carrots

Grease everything with mayonnaise and sprinkle with grated cheese.

Step 9

Chicken with Korean carrots

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

Step 10

Chicken with Korean carrots

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

Yes, turkey fillets can be a great substitute for chicken. Adjust cooking time as needed, as turkey may require slightly longer to cook through.
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.
Substitute chicken with thick slices of eggplant or portobello mushrooms, and ensure your mayonnaise is plant-based if needed.
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.
Serve with steamed rice, a fresh cucumber salad, or roasted potatoes for a complete meal.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Yes, freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat in the oven for best results.
Mozzarella, cheddar, or Gouda work well for melting and flavor. Avoid very hard cheeses like Parmesan for this dish.

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