If you want a new, unusual gastronomic experience, prepare this chicken zucchini casserole. How does this dish differ from hundreds of similar ones? It has an incredibly delicate texture, which is achieved by combining juicy zucchini with chicken fillet. As for flour, there is very little of it here.
1.5lb chicken fillet
1/2 cup sour cream
1 tbsp Dijon mustard
2 medium onions
2 tbsp vegetable oil
2 young small zucchini
2 tbsp flour
3.5 oz hard cheese
1.Wash chicken fillet, dry and cut into small cubes.
2.In a bowl, combine 2 tablespoons of sour cream and mustard. Add any spices and salt and pepper to taste. Stir.
3.Place chopped chicken fillet in the mustard mixture. Stir and cover with the lid. Put aside to marinate for 20 minutes at room temperature.
4.Peel onion and cut into small cubes. Heat vegetable oil in a skillet and fry onion until golden brown over medium heat.
5.Wash zucchini and grate on a coarse grater without peeling. Put aside for 10-15 minutes. Squeeze out the juice.
6.Combine grated zucchini and chicken fillet. Add eggs, fried onion and flour. Stir.
7.Heat the oven to 360° F (180° C). Put chicken mixture in a baking dish. Cook in the oven for 30 minutes.
8.Grate cheese on a coarse grater.
9.Remove the casserole dish from the oven. Sprinkle with grated cheese and cook for another 10 minutes until golden brown.