Chicken fillet with beans - a satisfying combination. The best recipes for appetizers, second and first courses of chicken fillet with green beans

Chicken fillet with beans - a satisfying combination. The best recipes for appetizers, second and first courses of chicken fillet with green beans

Chicken fillet - light, dietary meat.

If you cook it with ordinary or green beans, you get a tasty and quite satisfying dish.

We have green beans are used extremely rarely, but in vain.

For example, in Asia, it is added to many dishes, because there are a lot of useful trace elements and vitamins.

Chicken fillet with beans - basic cooking principles

To prepare this dish, use dried, frozen, canned, or green beans. You can also combine several types of beans in one recipe. Chicken fillet and beans can be prepared snacks, salads, first and second courses. The dish is stewed, fried in a pan or cooked in a saucepan.

String beans are cleaned and cut off the tips, if you wish, you can cut it in half lengthwise or cut into three-centimetric slices. Then it is washed and dipped in boiling water. String beans boiled for about ten minutes, thrown back in a colander to get rid of excess moisture.

If you stew chicken fillet with beans, you can lay green beans, do not boil it.

Other vegetables, spices, mushrooms, herbs and sauces are used to make chicken fillet with beans.

Recipe 1. Chicken fillet with green beans and mushrooms


300 g of champignons;

vegetable oil;

200 g chicken fillet;

black pepper;

200 g of frozen green beans;

table salt;

200 ml of cream;

100 g of hard cheese.

Method of preparation

1. Thoroughly wash the chicken fillet, put it in a saucepan and cover with cold boiled water. Lightly salt and send the meat to the fire. As soon as the broth begins to boil, remove the noise and cook the fillets for about 20 minutes.

2. In a separate saucepan, boil water, salt a little and put the green beans in boiling water, without defrosting it. Boil the vegetable for ten minutes and fold to a colander. 3. Peel the onions, wash them thoroughly and cut them into half rings. Pour oil into the pan and set it on fire. Pour the shredded onion into the heated oil and fry it until transparent.

4. Rinse the champignons and pat dry on a disposable towel. Cut the mushrooms into sticks and lay them on the onion. Continue frying until all the liquid has evaporated. In the end pepper, salt and mix.

5. Remove the chicken fillet, cool it and cut into small pieces. Send the meat to the pan with the mushrooms. Add the green beans here and mix.

6. Coarsely grate cheese. Sprinkle a dish in the pan and pour in the cream. Twist the fire and simmer it all together for another five minutes, until the cream thickens. As a side dish you can serve a side dish of vegetables, spaghetti or rice.

Recipe 2. Chicken fillet soup with beans


two chicken breasts without pelts;


400 g of green beans;

ground black pepper;

420 g of boiled brown beans;

fresh basil leaves;

two zucchini;

one and a half liters of vegetable broth;

three tomatoes;

two cloves of garlic;

50 ml of olive oil.

Method of preparation

1. My chicken fillet under the tap. Drain it and cut into strips. Peel garlic cloves and cut into slices.

2. Put the cauldron on the fire, pour in some oil and spread chicken fillet and garlic into it. We fry, stirring for about three minutes. Make sure that the meat and garlic are not darkened.

3. Zucchini wash and cut into cubes, the size of one and a half centimeters. Put the chopped vegetable in the pan.

4. Rinse the string beans, cut off the ends and cut it into short pieces. Cut the tomatoes into small pieces. Send all the vegetables to the pot and pour all the broth. Stir, cover the soup with a lid and cook over low heat for about ten minutes.

5. Tear off the leaves of basil and put them in the soup, pepper, salt and mix. Turn off the fire and pour into plates. Sprinkle the soup with parmesan and serve.

Recipe 3. Chicken fillet with beans


half a kilo of chicken fillet;

fresh parsley;

300 g canned red beans;


a glass of chicken broth;

30 grams of tomato paste;

clove of garlic;

3 g oregano;


3 g ground cloves;

75 ml of vegetable oil;

3 g of cumin;

two pods of Bulgarian pepper.

Method of preparation

1. Peel the onion and clove of garlic, finely chop and fry until soft in vegetable oil.

2. Cut the stems from the bell pepper and scrub the seeds. Finely chop it and add to garlic with onions. Keep frying for another three minutes.

3. Now season with red pepper, cumin, cloves and oregano. Stir well. Chicken fillet cut into strips and put in a griddle. Fry for seven minutes, stirring constantly.

4. Pour in chicken broth, salt, mix and simmer for 20 minutes.

5. Drain the marinade beans and place the contents of the jar in the pan. Add tomato paste, mix well and simmer for another quarter of an hour. Serve with a rice side dish, garnished with finely chopped parsley.

Recipe 4. Fried chicken fillet with beans, couscous pears in sauce


260 g fresh or frozen green beans;

10 g of corn starch;

300 g couscous;

75 ml of balsamic vinegar;

35 ml of olive oil;

250 ml of chicken broth;

4 half chicken fillet without skin;

2 pears.

Method of preparation

1. Boil couscous, adhering to the recommendations on the package.

2. Boil water in a saucepan. Dip the green beans into it and blanch for two minutes.

3. Heat a spoonful of olive oil in a pan. We spread the strips of chicken fillet and fry until the meat is covered with a ruddy crust from all sides. We shift the chicken on a plate.

4. Peel and cut the pears into slices. Put them in a pan, where the meat is fried and cook, stirring until the fruit is soft. 5. Mix in a glass chicken broth with vinegar and starch. Pour this mixture to pears. Increase the fire, bring to a boil and cook, stirring, a minute, until the mass thickens.

6. Spread couscous on a plate, put the chicken pieces on top and pour all over the pear sauce.

Recipe 5. Warm salad with chicken fillet and beans “Korean flavor”


one large chicken breast;

75 ml of vegetable oil;

two pods of fresh chili;

ground black pepper;

two cloves of garlic;


soy sauce;

three carrots;

250 g green beans.

Method of preparation

1. Wash the chicken breast, cut off all the films and remove the veins. Cut the chicken fillet into short strips.

2. Peel the chives and chop them as small as possible.

3. Grate grated carrots for Korean salads. Cut the chilli pods into halves, scrub the seeds and cut them into small pieces.

4. Fry the garlic in the heated vegetable oil until brown. Pour in some more oil, put chicken strips in garlic butter and cook on moderate heat for about ten minutes. Pepper and salt.

5. Now add carrots to the pan. Fry the meat and carrot mixture for seven minutes. Then put in this mixture chilli and green beans. Pour in the rest of the oil. Reduce the heat and simmer the salad, stirring constantly, for about ten minutes.

6. In a separate dish, serve soy sauce to the salad.

Recipe 6. Chicken fillet with string beans “Yakitori don”


5 ml of vegetable oil;

one chicken breast;


60 ml of soy sauce;

a glass of long grain rice;

400 g of green beans;

4 pods of Bulgarian red pepper.

Method of preparation

1. Wash the chicken breast, remove the skin from it and separate from the bone. Coarsely chopped fillets. Put the meat in a deep dish and fill it with soy sauce. Stir with your hands so that all the pieces are covered with sauce. Cover and marinate the chicken for forty minutes. 2. Wash red bell peppers, remove seeds and cut into thin strips.

3. Wash the string beans, dry and cut on both sides. Cut each pod in half.

4. Put the marinated chicken in hot vegetable oil and fry until light rudiness. Now add to the meat Bulgarian pepper and green beans. Stir and simmer on low heat for 20 minutes.

5. Rinse long grain rice under the tap and boil it, following the instructions on the package. Mix rice with stewed chicken fillet with green beans and serve as an independent dish.

Recipe 7. Chicken fillet with green beans in a slow cooker


half a kilo of green beans;


Bulgarian pepper - 400 g;


chicken fillet - 400 g;

olive oil - 30 ml;

tomato puree - 500 ml.

Method of preparation

1. Wash the chicken fillet, dry it and cut into slices. Sprinkle chicken with spices, salt and pour olive oil. Put the meat in one layer on the bottom of the bowl of the slow cooker.

2. Cut the Bulgarian pepper in half and clean the seeds out of it. Chop it into strips. Put half pepper on chicken meat.

3. Top with a portion of tomato puree. Lightly salt. Put the next part of the string beans with the next layer, smooth and salt again.

4. Spread vegetables in layers until they run out. From above, cover with tomato puree and sprinkle with dried green onions.

5. Turn on the multicooker in the “Baking” mode. Cook in this mode for half an hour. Then transfer the slow cooker to the “Quenching” mode and continue cooking for another two hours. Check the readiness of the dish on the beans, it should be soft.

Recipe 8. Chicken fillet with green beans and vegetables in a creamy sauce


150 g carrots;

20 grams of Almette cheese;

100 g leeks;

100 ml of cream;

clove of garlic;

a quarter of a lemon;

a pinch of ground ginger;

200 g of green beans;

330 g chicken fillet;

30 ml soy sauce. Method of preparation

1. Cut the chicken fillet into short strips. Put the meat in a plate and sprinkle it with soy sauce and lemon juice. Pepper and season with Italian herbs. Add ground ginger. Squeeze a clove of garlic through the press. Stir and marinate the chicken fillet for half an hour.

2. Wash the carrot, peel it and cut it into strips. Cut leek into half rings. Combine the vegetables in a bowl and salt the vegetables.

3. Mix the cream with the curd cheese and whisk slightly.

4. Fry the marinated chicken fillet in a pan, cover it with a lid and simmer for about five minutes. Add the green beans to the chicken, stir and simmer for the same amount of time.

5. Now put the rest of the vegetables in the pan and continue to fry, stirring constantly, until the carrots are soft. Fill the chicken with vegetables with cream sauce, stir, bring to a boil, roll the fire and simmer for about three minutes.

Chicken fillet with green beans - tricks and tips

  • In order for the bean pods to retain their bright color and remain crisp, remove them from the boiling water and immediately lower them into the water with ice. Immediately remove and place on a towel.
  • Before cooking, green beans must be cleaned and cut on both sides.
  • To make the chicken fillet juicy and tender, first marinate it for half an hour.
  • It is advisable to soak dried beans for the night, and only then boil them. This will significantly shorten the cooking time.
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