Chicken breast is not only healthy and nutritious meat, but also very tasty.
It is a versatile meat that is used to make salads, casseroles, soups or main dishes. The main thing is to cook it properly so that the meat retains its juiciness.
Boiled chicken breast - the basic principles of cooking
Before cooking, you can remove the skin, or leave it. In this case, more flavor is preserved, and the meat is softer.
In a saucepan, bring the water to a boil and dip the brisket into it. This will allow the juice to remain inside the meat, and will not allow it to boil completely.
Chicken breast is salted just before the end of cooking, so that salt water does not make it drier. Put salt and bay leaves with salt. Chicken breast can be boiled in broth, which will make the meat taste more interesting.
There is another way to cook chicken breast - languor. Meat is boiled in hot, but not boiling water. It takes more time, but chicken breast cooked this way is more tasty and juicy. Chicken breast dipped in hot water, twist the fire to a minimum, and wean the meat for about an hour.
Chicken breast is cooked and in a double boiler. This process takes from half an hour to forty minutes.
In the water, where the chicken breast is brewed, you can add white wine, chopped vegetables and herbs. This will make the chicken breast not only juicy, but also fragrant.
At the end of cooking, the chicken breast is immediately lacking from the water, and left in hot water, under the lid for a while.
In the article we collected the best recipes of dishes with boiled chicken breast.
Recipe 1. Boiled chicken breasts in sour cream sauce
Ingredients
two chicken breasts;
80 ml sour cream;
carrots and onions;
70 g butter;
h. Spoon flour;
salt.
Method of preparation
1. Boil chicken breasts by adding onions and parsley root to the water. Chill the meat and cut into small cubes.
2. Peel the onions and chop on a grated to a mushy state. Carrot clean and shred small cubes. 3. In a skillet, melt the butter, lay out the onion porridge and carrots. Stir and simmer the carrots until half cooked under the lid.
4. In a separate bowl, mix sour cream with flour. Pour the resulting mass to the stewed vegetables, add boiled chicken breast. Salt, season with pepper and mix. Pour in a small amount of water and mix again. We continue to simmer another quarter of an hour. Serve chicken breasts with any side dish.
Recipe 2. Potato salad with boiled chicken breasts and pickled cucumbers
Ingredients
1,200 g potatoes;
400 g chicken breast;
400 g salted cucumbers;
one red onion;
a bunch of parsley and arugula;
a couple of garlic cloves;
400 g of mayonnaise;
60 ml of vegetable oil.
Method of preparation
1. Wash and boil breasts. Cook the potatoes in their skins, drain and cool. Garlic and onions are peeled. Rinse greens, laid out on a towel to glass the excess liquid.
2. Finely chop the garlic, parsley and arugula with a knife. Potatoes and pickles cut into cubes. In a small, deep plate, mix garlic and herbs with a small amount of mayonnaise.
3. Finely cut the boiled chicken breasts. Also grind the red onion. All the chopped vegetables are laid out in a salad bowl, dressed with mayonnaise. Add a mixture of greens and mayonnaise. Pour with vegetable oil and mix gently. Salt and pepper to taste.
Recipe 3. Yeast tart with boiled chicken breast
Ingredients
half a kilo of flour;
600 g chicken breast;
a glass of milk;
25 g fresh pressed yeast;
20 g sugar;
salt and ground black pepper;
green onions - bunch;
200 grams of cheese;
mayonnaise - 100 g
Method of preparation
1. Cooking brew. Preheat the milk a little and make yeast in it. Pour sugar and salt. Cover the container with milk with a clean towel and set in heat for a couple of hours. After this time, pour vegetable oil into the milk and stir well. Pour flour on the table, make a funnel and pour in the dough. Knead the sticky dough, cover it with a towel and leave for an hour.
2. For the filling, boil chicken breast in lightly salted water. We take out the finished meat, cool and chop into small pieces. Green onions rinsed, shaken and shred with a knife. In a bowl, mix the chicken and green onions, salt and season with pepper. Pour in mayonnaise and mix. The stuffing on the consistency should be quite dense. 3. Divide the dough into two parts. Roll out one and lay out on the bottom of a round, deep shape, oiled. The second is cut into two more pieces. From each form a rectangle. We spread on it a small amount of filling and rolled into a roll. Cut it into pieces 3 inches tall. Lay them standing around the perimeter of the form.
4. In the center lay out the rest of the stuffing. Fill the sauce with eggs and sour cream and sprinkle with grated cheese. Lubricate the side of the egg and place the cake in a preheated oven for about forty minutes. Sprinkle the finished cake with chopped greens.
Recipe 4. Kokot with boiled chicken breast
Ingredients
kilogram chicken breasts;
200 g of edam cheese;
bulb;
incomplete glass of cream;
vegetable oil;
mayonnaise.
Method of preparation
1. Put the pot on the fire. As soon as it starts to boil, dip the chicken breasts in it for about forty minutes. Lightly salted at the end.
2. Peel the onions and chop into small cubes. Pour some butter into the pan, put on the fire and fry the chopped onion in it. Cheese grate on a fine grater.
3. Remove the skin from the boiled breasts and crumble them into small pieces. Mix sliced breasts with fried onions and two spoons of mayonnaise, salt a little. Put the resulting mass in cocottes, pour with cream and sprinkle with grated cheese.
4. Bake in preheated oven until the cheese is melted and covered with a golden crust.
Recipe 5. Chicken breast noodle soup
Ingredients
400 g chicken breast;
two carrots;
five potatoes;
three onions;
two eggs;
flour - how much dough will take;
bunch of greens;
salt.
Method of preparation
1. First prepare the noodles. Separate the yolk from the protein. We spread the yolk in a bowl, salt and start gradually adding flour. As soon as the dough begins to harden, roll it out with a thin layer on the table, sprinkling it with flour. Leave the dough for a while on the table so that it dries out a little.
2. We put the pot of water on the fire, and put the sliced chicken breast into hot water. Remove the foam so that the broth is transparent. 3. Peel and chop the onion. Carrots clean and cut into circles. Put it in broth and salt.
4. While the meat is cooked with onions, we roll the dough into a roll and cut into thin strips. We disassemble them with our hands and leave them on the table for drying. Peeled potatoes cut into small cubes. Add the potatoes to the soup.
5. When the vegetables are ready, lay out the noodles and cook for about ten minutes. In the end we sprinkle with greens and put a bay leaf. Soup is poured hot in plates, decorate with half a boiled egg and add a sour cream box.
Recipe 6. Potato and cabbage casserole with boiled chicken breasts
Ingredients
10 potatoes;
egg;
a quarter of the head of white cabbage;
bulb;
one chicken breast;
100 g sour cream;
salt and pepper;
vegetable oil.
Method of preparation
1. Peel the potatoes, boil until cooked and mash them, adding milk and butter. Mix the mashed potatoes with the egg.
2. Peel the onion, rinse, and chop finely. Cabbage chop thin strips. Onions and cabbage fry until cooked in vegetable oil.
3. Pour water into the pan and boil the chicken breast in it. Boiled chicken meat cut into small cubes.
4. Lay half the puree in a greased form. Top with shredded chicken. On the meat spread roasted cabbage with onions. The last layer of the remaining mash.
5. Lubricate all the sour cream and send to the oven preheated to 180 degrees for half an hour. As soon as the dish is reddened, remove from the oven and serve portions on plates.
Recipe 7. Cooked Chicken Breast Julienne
Ingredients
chicken breast;
100 g butter;
300 g fresh champignons;
three onions;
200 grams of cheese;
150 g sour cream;
vegetable oil;
salt and ground black pepper.
For broth
bulb;
pepper and bay leaf.
Method of preparation
1. First boil the breast. We put the pot on the fire. Put the peeled onion in hot water, several peas of pepper and bay leaf. We put the chicken breast in the pan, remove the foam with a skimmer and cook for about an hour. At the end we salt. 2. Clean and rinse the champignons. Cut them into plates. In a large frying pan, pour vegetable oil and pour mushrooms. Fry on high heat without covering with a lid. As soon as the moisture evaporates, put a piece of butter. Cook for another five minutes, salt and lightly sprinkle with pepper. Put ready mushrooms in a plate.
3. We clean the onion, cut it into four parts and chop into thin strips. Fry in a pan over low heat, adding the butter. Chicken breast out of the broth and crumbled into pieces. Add it to the onion, here we lay out the mushrooms, pepper and slightly add. Sift flour, sour cream into a frying pan and stir. Cook a couple of minutes from the moment of boiling.
4. Cheese large three. We spread the julienne in cocottes, sprinkle with grated cheese and put on a baking sheet. We send in the oven heated to two hundred degrees for seven minutes.
Recipe 9. Salad of boiled chicken breast “Enchantress”
Ingredients
300 g chicken breast;
100 g of mayonnaise;
fresh cucumber;
three eggs;
50 g of prunes;
30 grams of walnuts.
Method of preparation
1. Boil the chicken breast, cool and tear the hands on the fibers. Put it in a wide, deep dish and grease with mayonnaise.
2. Peel the cucumber and chop the straw. Spread it over the chicken.
3. Boil eggs, peel off the shells and cut into strips. Put on cucumbers and brush with mayonnaise.
4. Rinse the garlic, soak in warm water, cut into long pieces and spread over the eggs. Walnuts finely chop and sprinkle the salad with them.
Recipe 10. Pancakes with boiled chicken breast and mushrooms
Ingredients
three glasses of flour;
four eggs;
4 glasses of milk;
10 ml of sunflower oil;
300 g fresh champignons;
bulb;
450 g boiled chicken breast;
salt and ground black pepper.
Method of preparation
1. In a bowl, sift the flour, add the eggs and mix. Gradually pour in the milk, constantly beating with a whisk. Pour vegetable oil into the dough and salt a little. Fry pancakes.
2. Boil the chicken breast, cool and chop finely with onions and mushrooms. Put the pan on the fire, pour the oil and put onions. Fry it until soft, add mushrooms and chicken to it and fry for about five minutes. Remove from heat and cool. 3. On each pancake lay a tablespoon of filling and wrap. Serve with sour cream.
Boiled Chicken Breast - tips and tricks from chefs
- It is best to use fresh or chilled meat. If you are cooking from frozen meat, thaw it on the top shelf of the refrigerator or at room temperature.
- The cooking time for chicken breast depends on its mass. If you cook several chicken breasts at once, then it is desirable that they be the same size. Otherwise, they are prepared unevenly.
- Boiled chicken breast can be used to make salads, toppings for pies or pancakes, second and first courses.
- If you cook chicken breast for salads or other dishes, you need to lower it in hot water. If you boil the broth, you can immediately fill with cold water and cook until ready.
- After cooking, leave the chicken breast in the broth for a while, so it will be soft and juicy.
- To get aromatic meat, add herbs, spices and white roots to the broth.
