- Chicken breast baked in the oven - general principles of cooking
- Chicken breast baked in the oven with pepper and parsley
- Chicken breast baked in the oven “Spicy taste”
- Chicken breast baked in an oven under sour cream
- Chicken Breast Baked in the Oven “It Can't Be Easier”
- Chicken breast baked in the oven “Honey Tale”
- Chicken breast baked in the oven under honey-wine marinade
- Chicken breast baked in the oven “Chicken in a Fur Coat”
- Chicken breast baked in the oven under kefir marinade
- Chicken breast baked in the oven with “Holiday” prune
- Chicken breast baked in the oven - tricks and tips
Roasting is one of the most convenient and useful ways to cook chicken breast.
Valuable white chicken meat, rich in protein and useful amino acids, is very useful. But to keep it juiciness when cooking is quite difficult because of the complete lack of fat. Incorrectly cooked breast becomes dry and stiff. Hence the myth that this meat is tasteless and fresh.
Of course, it is easier to fry the fillet in the pan. But how in this case to be with excess fat and calories? Fried chicken breast diet already can not be called. Well, it is necessary to master the method of roasting white meat. In fact, it is not so difficult, besides quickly and very conveniently. It turns out juicy, tender, soft, aromatic meat.
Spices, a thick juice preserving package and a high constant oven temperature will do all the work as it should. The main thing is not to overdo it in cooking time. Baked chicken breast in the oven will be one of the most favorite dishes for the whole family.
And if you prepare in advance, you can make a real culinary masterpiece from chicken fillet, which is not a shame to meet guests. The best part is that you do not need to stand at the stove for long. The total cooking time is unlikely to take more than forty minutes.
Chicken breast baked in the oven - general principles of cooking
The main rule of cooking chicken breast baked in the oven is pre-marinating meat. Marinade will make a dryish breast juicy, tender, it will saturate meat fibers - that is, it will fulfill the role of fat.
Meat preparation is also important. Fillets must be carefully cut from the breast bone, free from skin, cartilage, fatty fragments. Then rinse with cool water and dry with paper towels or a towel. If the meat is baked in one piece, it needs a little beat off. If according to the recipe you need to cut the fillets into pieces, then you need to cut across, not along the fibers.
As the marinade, you can use any acidic or oily environment: vinegar, lemon juice, kefir, sour cream, ketchup, olive or any vegetable oil with herbs. Spices for chicken, you can buy ready-made or collect your own recipe. Perfectly combined with chicken sage, basil, rosemary, allspice, marjoram, mint, thyme, oregano, coriander.
Marinated meat need from an hour to two. If there is no time at all, you can get by with fifteen minutes. To preserve the juice, the chicken must be packed tightly before being sent to the oven. Foil, baking sleeve, “coat” of vegetables - anything will do. The main thing - do not leave the meat in direct heat. This is one of the main secrets of roasting. To save the juice, you need to carefully, as tightly as possible, pack the meat in an envelope. If the meat liquid boils away, all the work will go down the drain: the meat will become hard and dry. And the smell of burnt meat juice is not very pleasant.
The optimum temperature for roasting chicken breast is about two hundred degrees, plus or minus ten degrees (discount on the individual features of the oven). The oven must be preheated. Putting meat in the cold chamber is absolutely not recommended. Keep the chicken in the oven for more than half an hour is impossible.
Chicken breast baked in the oven with pepper and parsley
Fragrant, juicy, low-calorie chicken breast, baked in the oven with allspice, is a real salvation on any diet. The combination of products is perfect. Garnish for meat can be potatoes, eggplant, zucchini or rice.
Ingredients:
• fillet of four chicken breasts;
• red bell pepper;
• three cloves of garlic;
• a bunch of fresh parsley;
• spices, dried herbs to taste;
• two spoons of butter (better than olive oil).
Preparation:
Breasts prepare, repel and rub your favorite spices and herbs.
Put in a baking dish.
Pepper free from partitions and seeds, cut into slices.
Garlic peel.
Grind in a blender pepper, garlic and parsley, mix with butter.
Smear the meat with a mixture of vegetables and oil, making the top layer thicker, salt and pour a quarter cup of water. Water will not allow the breasts to dry.
Bake breasts for 25 minutes.
Chicken breast baked in the oven “Spicy taste”
Delicate chicken breast, baked in the oven according to this recipe, is quite spicy. For cooking you will need a culinary sleeve. A bag of polyethylene will help preserve the juice, flavor, will give the meat an amazing softness. The top crisp turns out very tasty.
Ingredients:
• two chicken breasts on the bone;
• two spoons of spicy tomato chili sauce;
• four cloves of garlic;
• spoon of butter;
• spoon of mustard;
• favorite seasonings or ready-mix for chicken;
• salt and pepper.
Preparation:
Mix mustard, chilli, pepper, oil, herbs and spices.
Coat chicken breasts.
Put in a bowl for pickling, overlaid the meat with crushed garlic. Marinate for two hours.
Put the meat with the marinade in the sleeve.
Bake for forty minutes.
Ten minutes before the readiness is ready, take out the sleeve, cut it from the top, raise the temperature to 320 degrees to get a crispy, beautiful crust.
Chicken breast baked in an oven under sour cream
Sour creamy sour cream - the highlight of this dish. Chicken breast baked in the oven with sour cream, garlic and hop-suneli seasoning turns out fragrant, juicy and tender. Ingredients:
• large chicken breast;
• five bay leaves;
• half a cup of sour cream;
• four cloves of garlic;
• bag of hop-suneli;
• a mixture of five peppers, salt.
Preparation:
Cut the chicken breast in several places and fill it with sliced garlic.
Mix hops-suneli with salt to taste, rub meat with this mixture.
Smear chicken fillet. Leave for fifteen minutes.
Put the meat in the form, pre-covered with foil.
Overlay chicken with bay leaves.
Preheat oven to 150 degrees, bake meat for half an hour.
Heat up to 240 degrees and bake the meat for seven to ten minutes. As soon as a ruddy crust is formed, turn off the oven.
Chicken breast baked in the oven “There is no easier”
A minimum of ingredients to cope with the preparation of chicken breast, baked in the oven for this recipe, even the novice mistress. The aroma and taste of meat is obtained naturally, slightly flavored with a thin spicy note of garlic and peppers.
Ingredients:
• large breast;
• three cloves of garlic;
• two spoons of oil (olive or vegetable);
• a mixture of peppers or black pepper;
• salt.
Preparation:
Chop garlic.
Mix garlic, oil, salt and pepper.
Cut the breast lengthwise in two places, grate the marinade.
Send in the fridge for an hour.
From the foil folded in two, make an envelope and put meat into it.
Pack a gig very tightly and bake.
If you want to get a crust, you can take out the envelope after half an hour, carefully unfold it and send it open for ten minutes under the top heater.
Chicken breast, baked in the oven “Honey tale”
The original recipe for chicken breast, baked in the oven with honey-soy sauce, can be a great solution for a family dinner. You can serve the meat with rice or fried vegetable mixture.
Ingredients:
• two chicken breasts;
• a tablespoon of liquid honey; • a tablespoon of soy sauce;
• half a lemon;
• a bunch of fresh greens.
Preparation:
Squeeze the juice from the lemon.
Mix the juice, honey, soy sauce.
Grate the marinade breasts, leave for fifteen minutes.
Greens lay at the bottom of the form.
Chicken meat to put on the greens, pour the marinade, put a lemon half, from which squeezed juice.
Bake for 35 minutes.
Chicken breast baked in the oven under honey-wine marinade
A fine version of chicken breast baked in the oven with wine and honey is especially fragrant. Gentle, juicy, tasty meat for a special occasion!
Ingredients:
• two chicken breasts;
• a glass of white semi-dry wine;
• medium bulb;
• Bay leaf;
• favorite spices;
• spoon of liquid honey.
Preparation:
Chicken fillet repel.
Onions cut into rings.
Grate meat with spices.
Put in a container for marinating with onions and bay leaf, pour a glass of wine and send to marinate for two hours.
Smear with honey, put in a baking dish.
Pour marinade and bake for twenty minutes on each side.
Chicken breast baked in the oven “Chicken in a fur coat”
Puff pastry - an excellent “coat” for chicken breast, baked in the oven. Mushrooms, cheese, onions, greens give the dish a fantastic taste. A recipe for those who are not afraid of extra calories. A full dinner will appreciate the whole family!
Ingredients:
• a pound of puff pastry;
• two hundred grams of fresh mushrooms;
• forty grams of semi-solid cheese;
• large chicken breast;
• two medium onions;
• egg yolk;
• dill and parsley (small bunch);
• butter;
• pepper and salt.
Preparation:
Fillet discourage.
Grate the meat with salt, a pinch of pepper.
Heat the oil and fry in a pan on both sides. On each side - no more than two minutes of frying.
Finely chop the mushrooms.
Onions very finely chop, fry.
As soon as the onions reddened lay out the mushrooms. Fry until all the liquid has evaporated. Cheese coarsely grate.
Chop the greens.
Mix cheese, greens, mushroom roasting.
Thaw the dough and divide it into four parts.
Roll out the dough, put the filling, put half a chicken breast on top.
Roll the edges of the dough into an envelope, carefully join the edges.
Cover the form with baking paper, sprinkle with water and lay the test envelopes down with a seam.
Beat the yolk and coat it with the top of the dough.
Bake for twenty minutes.
Chicken breast baked in the oven under kefir marinade
Gentle, dietary dish that kids love. Chicken breast, baked in the oven under kefir marinade, is very easy to prepare. You can take any spices: paprika, turmeric, coriander, bay leaf, chili, basil. Garnish for meat - any vegetables, cereals, potatoes.
Ingredients:
• half a kilo of chicken breast fillet;
• a glass of kefir;
• spices and herbs to taste;
• pepper and salt;
• three cloves of garlic.
Preparation:
Rub meat with salt, spices, pepper.
Chop garlic and spread them on the breast.
Pour kefir, mix.
Marinate for half an hour.
Put the meat in the form, pour the marinade.
Bake for half an hour.
To brown the top, you can add the temperature of the top heater five minutes before the meat is ready.
Chicken breast baked in the oven with “Holiday” prune
Festive, tasty, sweet and sour dish will turn out of their chicken meat, baked with prunes and carrots. Very tasty and tender.
Ingredients:
• large chicken breast;
• one hundred grams of prunes;
• large carrot;
• three cloves of garlic;
• medium bulb;
• pepper and salt;
• Spoon dried basil.
Method of preparation
Meat cut into thin long sticks.
Soaked prunes finely chopped.
Cut carrots into strips.
Onions cut into rings.
Chop garlic with a knife.
All ingredients are folded in a heat-resistant form - in layers or mixed.
Wrap the form in two layers of foil for complete tightness. Bake for forty minutes.
When serving, use meat juice as a sauce.
Chicken breast baked in the oven - tips and helpful tips
- Breast meat is especially tender if it has not been frozen. Therefore, for cooking, if possible, it is better to use chilled breast.
- Chicken breast does not tolerate long cooking. You can not keep it in the oven for more than forty minutes. No one likes dry, hard meat, right?
- The main secret of a juicy breast is the obligatory preliminary marinating. The simplest options: a mixture in equal proportions of soy sauce and apple cider vinegar: kefir just like that or with spices and salt.
- You can cook a wonderful pickle, after which the meat will be idle to melt on the tongue. You have to spend time, but it's worth it. For two liters of water you need to take two tablespoons of salt and your favorite spices. Boil the brine to two or three minutes, and then completely cool. Squeeze half the fresh lemon into the brine, pour over the breast and leave to marinate for six hours. Meat is saturated with moisture, and lemon softens the fiber.
