Chicken breast - a holiday of dietary taste. Methods of cooking delicious chicken breast

Chicken breast - a holiday of dietary taste. Methods of cooking delicious chicken breast

Chicken Breast - General Cooking Principles

Chicken breast - the most delicious part of the chicken carcass. In addition, it does not contain fat, which means that it can be used in dietary and baby food.

Ways to cook chicken breast, a great many. It is baked in the oven, fried and cooked in a slow cooker.

Chicken breast goes well with other products. Fillets can be pickled in wine, yogurt, tomato sauce or kefir. The composition of the marinade can be any, it all depends on your preferences.

For cooking bacon, herbs, fresh herbs and spices are used to make the meat aromatic.

Chicken bacon can be baked in one piece, or cut into slices and cook with vegetables. Before cooking, the meat must be washed and dried with napkins to remove excess moisture. Now you can start cooking.

To make the chicken fillet juicy, you can wrap it with thin plates of bacon. Top the meat sprinkled with grated cheese, and bake until the cheese is melted.

Recipe 1. Chicken breast wrapped in bacon with dried fruit


400 g chicken breast;

200 g cheese or hard cheese;

300 g uncooked smoked bacon;

fresh greens;

60 g of vegetable oil;


Three pieces of dried apricots, dried peach or prunes.

Method of preparation

1. Soak dried fruits in warm water for 10 minutes, then drain the water, put them on a napkin to dry out and cut them in two halves.

2. Cut along and chicken breast into two parts. We beat each half slightly with a hammer. At the same time sprinkle the meat with spices. Chop the cheese into cubes. Wash greens and finely crumble.

3. In the center of the broken breast we put a piece of dried fruit, a bar of cheese, a pinch of greens, and wrap it all in a roll. Bacon cut into thin plates, and wrap them with chicken breast rolls. So that they do not fall apart during baking, we tie it with a thread. 4. On a greased baking sheet lay out the rolls. Send the meat to the preheated oven, and bake for about half an hour. Then reduce the temperature, cover the chicken breasts with foil and leave for another 20 minutes. Put the finished breasts on a plate and decorate with greens.

Recipe 2. Chicken Breast “Picasso”


chicken breasts - four pieces;

two bulbs;

3 bell peppers of different colors and tomatoes;

a few cloves of garlic;

vegetable bouillon cube;

100 grams of cheese;

Art. a spoonful of a mixture of Italian herbs;

0.5 st. water and heavy cream;

40 ml of olive oil;

a pinch of nutmeg;

Art. spoon of ghee;

ground black pepper and salt.

Method of preparation

1. Bulgarian pepper cut rings, pre-cleaned the seeds. Clean and cut the onion in half rings. Cut the garlic cloves from the husk and rub it on a small grater segment.

2. Wash my chicken breasts and remove excess moisture with a napkin. In the pan pour olive and butter in a ratio of 2: 1. Fry the meat until golden brown, and spread on a baking sheet.

3. In the pan, where the meat was fried, send the onion, sauté until golden brown and spread on the chicken. Fry the rings of bell peppers to softness - and to the chicken.

4. Place the chopped garlic in the pan and fry for a few seconds, pour in water, add the finely chopped tomatoes and mix everything well. Add to this mixture Italian herbs, bouillon cube and nutmeg. Salt, pepper, pour in cream and mix everything. Boil the sauce on low heat for five minutes. Fill them with chicken breasts with vegetables, cover with foil and send to the oven preheated to 200 degrees for half an hour.

5. We take out, remove the foil, sprinkle with grated cheese and bake the chicken for another quarter of an hour to melt the cheese. The finished dish is cut into portions and served, watering with sour cream or any other sauce.

Recipe 3. Chicken breast with Dijon mustard


two chicken breasts;

chicken broth and dry white wine - 50 g;

Dijon mustard - 10 g;

basil and tarragon (dried) - at the tip of a knife;

black pepper - pinch;

vegetable and butter.

Method of preparation

1. Combine wine, chicken broth and Dijon mustard, pepper, tarragon and basil in a deep dish. Leave to infuse.

2. Wash and dry chicken breasts with napkins. Grease a deep frying pan with oil, put on the fire and put chicken into it. Fry for two minutes on low heat on both sides so that it turns slightly red.

3. Pour wine and broth sauce into a frying pan, bring to a boil and reduce heat. Cover and cook for about five minutes. Lay out the breasts on a dish, but do not turn off the fire, and reduce the liquid by half. Pour the sauce over the chicken breast. Serve with a side dish of rice, potatoes or vegetables.

Recipe 4. Chicken Breast with Champignons


four chicken breasts;

200 g fresh champignons;

two bulbs;

a few cloves of garlic;

100 grams of cheese;

mayonnaise and sour cream - 50 g;

60 g of olive oil;

two teaspoons of soy sauce;

a teaspoon of mustard;

tablespoon of curry;

salt and black pepper.

Method of preparation

1. Rinse the chicken breasts and dip them with napkins. Peel the garlic and pass it through the garlic press. Prepare the marinade. In a deep plate combine mustard, soy sauce, olive oil, add garlic and curry. Dip meat into this mixture and marinate for 20 minutes.

2. Marinated chicken breasts are fried on both sides and laid in a baking dish.

3. Peel the onion and cut into thin half-rings. Wash the champignons and cut them in half. Vegetables laid in the form of chicken.

4. Bake for 20 minutes, then remove, smear with mayonnaise and sour cream sauce, sprinkle with grated cheese and send to the oven for another 10 minutes. The finished dish is decorated with green sprigs.

Recipe 5. Chicken Breast Stuffed with Cheese and Ham


chicken breast;

40 g of hard cheese and ham;


tablespoon of milk;

200 grams of white bread;

flour, salt and black pepper powder.

Method of preparation

1. With white bread, cut off the crusts, and rub the crumb on a grater. In the deep plate, break the egg, lightly beat with a fork, add milk, salt, pepper and shake everything well.

2. Cut ham and cheese into half a centimeter thick straw. Rinse the chicken breast, dry it with a napkin and cut along into two parts. We divide the meat into larger and smaller fillets.

3. We beat each slice with the flat side of the hammer to make thin layers of meat. Put some cheese and ham in the center of the larger fillet. Cover the filling with a smaller layer, roll up into a roll. Roll chicken in flour, dip in egg mixture and breaded in bread crumbs.

4. We send the prepared rolls in the refrigerator for three hours, so that the breading should be grabbed properly. Fry the stuffed breasts in a mixture of butter and olive oil from all sides. Serve ready-made chicken breasts in portions with a side dish, garnished with herbs.

Recipe 6. Chicken Breast with Spinach and Parmesan


six chicken breasts;

700 g fresh or frozen spinach;

60 g of flour;

100 g Parmesan cheese;

a tablespoon of olive and ghee;

half a cup of breadcrumbs;

salt and pepper.

Method of preparation

1. Grease the baking sheet. On the oven set the temperature in 180 degrees. Chicken breasts are washed, dipped with a napkin and cut into strips of equal thickness.

2. Pieces of meat salt, pepper, roll down evenly in flour. We put the pan on medium heat and fry each piece from all sides, until golden brown. We shift the meat on the prepared baking sheet. Spread the spinach evenly on top. 3. Breadcrumbs mix with ghee, salt and three in this mixture Parmesan cheese, mix everything well and spread over the spinach. Bake about 40 minutes. Chicken breast with spinach served with a side dish of vegetables.

Recipe 7. Chicken Breasts with Sesame


four chicken breasts;

5 g of ginger;

three cloves of garlic;

30 ml of vegetable oil;

a pinch of chili powder;

half a cup of white dry wine;

soy sauce - 60 ml;

three art. spoons of flour;

tablespoon of sesame seeds.

Method of preparation

1. Wash the washed chicken breasts with a napkin and cut into thin strips. Ginger clean and grind on a small segment grater. Peel the garlic and chop it with a knife.

2. Mix grated ginger, chopped garlic, butter, a pinch of chili pepper, soy sauce and white wine in a bowl. Pieces of chicken into the prepared marinade and leave for half an hour.

3. After the allotted time, we get the chicken and roll it down in a mixture of flour and sesame. We put the frying pan on medium heat and fry each piece on all sides. Serve finished breast with a side dish of rice or vegetables.

Recipe 8. Honey chicken breasts


four chicken breasts;

two art. spoons of honey;

brown sugar and red wine vinegar - 60 g;

soy sauce - two teaspoons;

flour - 60 g;

salt, dried thyme and ground paprika - a teaspoon;

ground black pepper - pinch;

olive and butter - 2 tbsp. l

Method of preparation

1. On the oven set the temperature in 200 degrees. In a skillet mix brown sugar, honey, soy sauce and wine vinegar. Sent to the fire and bring to a boil.

2. Wash my chicken breasts, dry them with a napkin and cut them into four pieces. Pour flour, black pepper, ground paprika and thyme into a bowl. All mix well. Pieces are crumbling from all sides in the seasonings.

3. Lubricate the baking pan with butter. Put meat in it and bake for 20 minutes. Then pour the honey sauce and bake another 20 minutes, occasionally pouring sauce. Served bacon served with a side dish of potatoes or rice.

Chicken Breast - Secrets and Tricks from Chefs

  • Chicken breasts are practically free of fat, so many consider this meat dry and even harsh. However, there are tips, overloading which when cooking, you get a juicy and tender chicken breast.
  • Do not use frozen meat for your dishes, cook from fresh or chilled, then your breast will be much more fragrant and more tender.
  • Whatever way you cook, do not spend a lot of time on it, otherwise the meat will be dry.
  • The main secret of tender and tasty breasts is preliminary marinating. Lemon juice can be added to the marinade, it will make the fibers soft, and the salt in the marinade will trap moisture inside the chicken breast.
  • Bake chicken breast better in the culinary sleeve, or wrapped in foil. So you save all the juices.
  • If you are baking right on the baking sheet, use the sauce. During baking, it forms a crust that prevents the juice from evaporating. You can also bake chicken breast with vegetables that contain a lot of juice.
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