Chicken balls in cheese-cream sauce

If we talk about the tenderness of cooked chicken meat, then this is the very dish that could even be called "tenderness." And all this despite the fact that the process of preparation before the banality is simple and not labor-consuming.

Recipe for tender balls of chicken fillet in cream cheese sauce

Ingredients:

• fillet of chicken - 0,5 kg;
• onion - 1 onion;
• cream 15% - 200 ml;
• cheese is not hard - 150 g;
• egg - 1 piece;
• garlic - 3 teeth;
• pepper;
• salt.

Preparation

To make such balls, you will only need fresh fillets, since the frozen one is suitable only for cooking in batter or quenching. And if you want to get really delicate chicken balls in the end result, then get a fresh chicken fillet that was not frozen in the frost. It is well washed, dried and lightly beaten with a hammer for meat or use a special roller. After the fillet cut into small pieces, slightly larger than the particles of minced minced meat. Onions also need to be crushed very finely, but still a knife, a blender to interrupt in a puree is not worth it. The use of garlic, as always remains a purely individual whim, its lovers can divide it by sex, some into meat, and some into sauce. But, it is also possible to squeeze all the garlic into meat, without adding it to the sauce. Now beat the egg into the meat, salt and add the pepper, mix well, add onion and mix again. With a small amount of cream, use a kitchen spread to grease the heat-resistant dishes in which you will bake the balls. Alternately roll the balls and lay them on pre-greased dishes in one layer. In a warm oven, put the balls for 12-15 minutes at 180 degrees, and at this time prepare the ingredients for the sauce, mixing the finely grated cheese with cream. After the first stage of baking for each ball put on a tablespoon of sauce and again in the oven for 20 minutes.

Chicken balls in cream sauce with cheese and mushrooms

Ingredients:

• champignons - 250 g;
• cream 15% - 200 ml;
• cheese - 70 g;
• vegetable oil - 60 g;
• fillet of chicken - 0,5 kg;
• parsley - 5 branches;
• breadcrumbs - 50 g;
• flour - 30 g;
• onions - 2 onions;
• egg - 1 piece;
• garlic - 3 teeth;
• pepper;
• salt.

Preparation

Finely cut both bulbs, one of them will be used for sauce, and the second one for balls. Cut the fillet, cut it very finely and beat the egg in it, remembering to salt and pepper. Then carefully mix, pour in onion, chopped parsley and repeat the procedure of kneading. Bake dishes for oil, and from the resulting minced blush the balls and roll them in breadcrumbs, then put them in the previously greased dishes. Set the onions to fry, and cut the mushrooms into plates and send to the onion after it turns golden. At this point, you can send the balls in a preheated oven for 15-20 minutes at 180 degrees. Bring the mushrooms to half cooked, pour in the cream and do not forget to stir, add salt and pepper, and after sifting, add the flour and cook a couple of minutes. Remove the sauce from the plate and add the finely grated cheese into it. After that, fill them with balls and bake them for another 15 minutes.