Julienne with goat cheese

Finely chop the chicken fillet (200 g). Slice the onion (1 piece) and mushrooms (150 g) into thin slices. Season with salt and pepper to taste.

Grease the molds with clarified butter (1 tsp). Layer the chicken, onion, and mushrooms.

Sprinkle with grated goat or sheep cheese (50 g). If you are lactose intolerant, you can bake it without cheese or pour tomato sauce over it.

If desired, add a few slices of mushrooms on top for decoration.

If you use cream, spread it over the layers (2 tbsp). It’s better to use heavy cream or goat cream. Coconut cream is less suitable for this dish.

Place the molds in a preheated oven at 190°C. Bake for 25–30 minutes until done.

If you don’t like a browned crust, add cheese 10–15 minutes after the baking starts.