The recipe's author, a culinary blogger, transforms the classic julienne into small individual "packages" filled with melted cheese, juicy meat, and aromatic mushrooms, wrapped in crispy bacon. This dish is equally suitable for a family dinner and a festive table with friends.
Ingredients
- Bacon — 250 g
- Mushrooms — 300 g
- Onion — 1 pc.
- Chicken fillet — 250 g
- Grated mozzarella — 150 g
- Salt, pepper — to taste
- Mayonnaise — 1 tbsp.
Preparation
1. Sautéing the Mushrooms
Chop the onion and slice the mushrooms. Sauté the onion until golden, add the mushrooms, and simmer until the moisture evaporates. This is when the characteristic aroma of the julienne forms. Season with salt and pepper to taste.
2. Preparing the Chicken
Cut the chicken fillet into small cubes — this way it will cook faster and remain juicy. Add salt, pepper, and a spoon of mayonnaise for tenderness and a creamy taste. Mix well.
3. Forming the "Cups" from Bacon
Take wide glasses or small salad bowls. Line them with thin strips of bacon overlapping to create a "basket" that completely covers the walls.
4. Filling
Layer the mushrooms, grated mozzarella, and chicken. Press down well and fold the edges of the bacon over, completely covering the filling.
5. Baking
Transfer the "juliennes" to a baking sheet lined with parchment. Optionally, you can place sliced potatoes next to them. Bake at 180°C for 35–40 minutes. Ten minutes before done, turn on the convection to make the bacon crispy and enhance the aroma.
Serving
Closed julienne pairs wonderfully with side dishes:
- Baked potatoes on the same baking sheet
- Winter salads with pomegranate or citrus
- Celery puree
- Herb rolls or croutons
The dish is rich, so it is best served with light sides that have a crispy texture.
