Chicken always helps me out. It's quick to prepare and delicious, mmmm! I present a recipe for chicken breast stroganoff, I think you will like it. With a beautiful design it will also serve as a hot dish for New Year 2016.
Chicken fillet, onion, flour, cream, tomato juice, mustard, salt, pepper, vegetable oil
French chicken meat is a very tasty dish that is easier to prepare than French pork meat. The chicken dish turns out to be low-fat, low-calorie, which will please every woman.
Chicken fillet, champignons, onions, tomatoes, hard cheese, mustard, salt, pepper, vegetable oil
A very accessible recipe even for novice housewives. The recipe was created by me. A minimum set of products is required, but it turns out very elegant. You can please your family and surprise your friends
Chicken fillet, onion, eggs, salt, pepper, starch, garlic, dill, vegetable oil
Chicken beef stroganoff is very tender and tasty. And it cooks quickly. It is prepared in the same way as beef stroganoff, but in less time.
Chicken fillet, sour cream, tomato paste, onion, flour, vegetable oil, chicken broth, bouillon cube, salt, ground black pepper
A simple recipe for chicken cutlets-pancakes. Ministerial cutlets are made from minced meat. These cutlets are made from finely chopped chicken fillet. Is it tasty? Not that word! From the series "You'll Lick Your Fingers."
Chicken fillet, onion, garlic, eggs, potato starch, mayonnaise, sour cream, salt, pepper, spices, vegetable oil
Mayonnaise, so beloved by us in all its various applications, and especially good French mayonnaise with Dijon mustard, spices and seasonings will make chicken meat remarkably tasty.
Green onion, mayonnaise, mayonnaise, lemon juice, garlic, salt, thyme (thyme, Bogorodskaya herb), ground black pepper, chicken breast
Tender chicken cutlets-pancakes with grated potatoes are prepared from a minimum of ingredients! Two in one - meat and side dish. An excellent answer to the question: what to cook for the second course?
Potatoes, chicken fillet, protein, flour, garlic, parsley, salt, vegetable oil
Delicious, easy and quick to prepare chicken nuggets. You no longer need to fry them in a lot of oil and transfer them to napkins. And you don’t need to wash dirty surfaces in the kitchen either.
Chicken fillet, cracker, ground paprika, salt, ground black pepper, eggs, sauce
Golden chicken breasts combined with a side dish of rice and vegetables are a very nutritious and tasty dish.
Long grain rice, chicken broth, salt, pepper, chicken fillet, vegetable oil, shallots, corn on the cob, garlic, cumin, cherry tomatoes, zest, lime juice
Let's arrange a little "belly celebration" for ourselves? Today we have chicken for lunch, but it’s not simple - we cook pasta with tomato-chicken sauce.
Pasta, chicken fillet, tomatoes, cream, onion, garlic, vegetable oil, salt, pepper, curry
Delicious chicken kebab in a frying pan. Great idea for a homemade dinner or lunch. The dish is very easy to prepare, and the results are delicious. The meat is tender, the vegetables are aromatic, you'll just lick your fingers. Enjoy your meal!
Chicken fillet, bell pepper, tomatoes, onions, seasoning, olive oil, salt, apple cider vinegar, water
When you cut the chicken fillet roll, inside you will find melted cheese and aromatic mushroom filling - the perfect flavor combination and looks very appetizing!
Chicken fillet, champignons, hard cheese, dill, garlic, salt, ground black pepper, eggs, breadcrumbs, butter
Chicken baked with mushrooms and cheese sauce. A very tender and tasty chicken fillet dish, quite simple to prepare and not requiring many ingredients.
Chicken fillet, fresh champignons, pickled champignons, onions, flour, mayonnaise, sauce, hard cheese, vegetable oil, salt, pepper
Let's cook chicken the way they do it in Marrakech - the ancient capital of the Almoravids, the third largest city in Morocco. What is remarkable about this dish, besides its amazing taste and aroma? Two things - you don't need to stand over it, and all its ingredients are cut into large cubes.
Chicken breast, onions, carrots, sweet potatoes, canned beans, tomatoes canned in their own juice, garlic, hot pepper, sesame oil, cumin...
If you cook chicken breasts in sour cream according to this recipe, the meat will turn out tasty and deliciously juicy, melting in your mouth. To do this, the breasts are soaked in sour cream and then the chicken breasts are fried over coals.
Chicken breast, sour cream, vegetable oil, parsley, basil, salt, pepper
A great lunch for the whole family on a weekend. I recommend the chicken roast with mushrooms in pots. Tasty, aromatic, satisfying.
Chicken breast, champignons, potatoes, onions, carrots, vegetable oil, hard cheese, cream, salt, pepper, curry, herbs
This version of chicken breasts offers a wonderful combination of honey, citrus juice, mustard and curry to make a great sauce for baked chicken.
Butter, orange juice, honey, lemon juice, mustard, curry, salt, chicken breast, corn flour, water
After a trip to the store, there were a couple of chicken fillets in the kitchen. What to cook? I'm tired of baking them, I've had them in batter, too, so we'll make cutlets out of them for dinner, but not quite ordinary ones, but based on "Stolichnye".
Chicken fillet, loaf, butter, onion, eggs, lemon, herbs, flour, vegetable oil
Delicious, not difficult to prepare, Belarusian chicken cutlets with the poetic name “paparats kvetka”, i.e. "fern flower" Wrap cheese and butter in the middle of the cutlet.
Chicken fillet, onion, eggs, hard cheese, butter, loaf, vegetable oil, salt, ground black pepper
Breast dishes have long been included in the diet of athletes and those who want to lose excess weight. There are many simple ones. In this article we want to introduce you to some of them.
Chicken breast in milk
This delicate dish can be included in the children's menu, but adult family members will also appreciate it. Chicken breast in milk is prepared as follows:
- Take 400 grams of chicken fillet - wash it, dry it and cut it into pieces.
- After this, roll the meat in a small amount of flour and place in a heated frying pan.
- Place 200 grams of fresh or frozen green peas in a deep saucepan.
- Peel a large onion and cut it into half rings.
- Combine the onion and peas, add water to the ingredients, place on the stove and simmer over low heat. Once the water boils, cook them for another seven to ten minutes.
- When the chicken turns golden brown, pour 250 grams of warm milk into the pan.
- Also transfer the finished peas to the breast and simmer all together for another quarter of an hour.
When the specified time has passed, remove the pan from the heat, place the chicken on plates and sprinkle it with chopped herbs. For a side dish you can prepare mashed potatoes, rice or buckwheat porridge.
with pineapples
If you think that chicken fillet always turns out a little dry, then try this recipe in practice. Surely you will like how chicken, fresh vegetables and sweet and sour sauce are combined. The dish is prepared simply:
- Cut one large onion and sweet bell pepper into strips. Fry the vegetables in vegetable oil until half cooked.
- Take the fillet. Cut the meat into long slices. Fry it separately from the onions and peppers.
- Canned pineapples (half a small can is enough) cut into random pieces.
- Combine the prepared products in a frying pan and simmer over low heat for five minutes.
- Add 100 grams of your favorite sweet and sour sauce to the food and mix.
Remove the pan from the stove after a few minutes. The finished dish should “rest” for about half an hour under the lid, and then it can be served.
Oriental style fillet
If you love Chinese cuisine, then you will love chicken breast in sauce. Recipes for oriental dishes are simple, which is why they are so easy to prepare at home. But you will definitely succeed with this one:
- Cut the chicken fillet into long strips and mix them with Teriyaki sauce (you can buy it at any supermarket).
- Peel a large onion and cut into half rings.
- After half an hour, salt the marinated pieces of meat, stir and fry in vegetable oil. Cook them first over high heat, and after a couple of minutes it should be reduced by half.
- At the end of frying, add the onion to the pan. Wait for it to brown. When the chicken is cooked, transfer it to a platter and sprinkle with sesame seeds.
B-B-Q
- Grind one onion and two cloves of garlic in a blender bowl. After this, add 300 grams of yogurt, a spoonful of chopped ginger and the juice of half a lemon. Mix the ingredients again.
- Season the sauce with cumin, cinnamon, paprika and a mixture of peppers. Add mustard seeds and salt to taste. Add a tablespoon of olive oil.
- Place the chicken fillet in a deep container, cover with marinade and let stand in the refrigerator for several hours. Fry until done. Serve coarsely chopped cucumbers and tomatoes as a side dish.
Chicken envelopes
Breast dishes will successfully decorate the holiday table. That's why we chose this recipe for you. Due to the fact that chicken is very easy to prepare, you can pamper your family on weekdays. The recipe is:
- Cover the fillet with plastic wrap and pound on both sides with a hammer.
- Pour mayonnaise into a small bowl, mix it with crushed garlic, salt and your favorite spices.
- Spread the sauce over the breasts and leave to marinate for one hour.
- The filling can be prepared from grated cheese and bell pepper, cut into thin strips. Mix the prepared ingredients with the remaining sauce.
- Place a spoonful of filling in the center of the fillet and fold it like an envelope.
- Grease a baking dish with oil, place the breasts in it and place in a preheated oven for half an hour. After this, sprinkle the envelopes with grated cheese and cook for another ten minutes.
As you can see, preparing chicken breast is delicious and simple. As a side dish you can use vegetable salads, stewed vegetables, porridge or potatoes.
Fillet under a “fur coat”
If you can’t decide what to cook from the breast, then use our recipe. The chicken turns out so juicy and tasty that you will probably be asked to repeat the culinary experience more than once. So, you have to do the following:
- Cut the fillet lengthwise so that each piece is about a centimeter thick. Beat the breasts on both sides, salt and brush with your favorite spices.
- Cut the tomatoes and sweet peppers into cubes, add garlic, pressed through a press, chopped herbs, grated cheese, mayonnaise and mustard. Mix the ingredients.
- Dip the fillet in flour and fry in vegetable oil until golden brown. After this, transfer the breasts to a baking sheet lined with parchment. Cover each piece with a “coat” of vegetables and cheese.
Bake the dish for a quarter of an hour and then serve immediately.
Fillet in batter
Breast dishes turn out very tasty if you approach their preparation creatively. This time we invite you to try frying the fillet in the original dough:
- Cut the meat lengthwise into portions. Beat each with a hammer, rub with salt and ground pepper.
- For the dough, mix mayonnaise, ketchup, chicken egg, spices and a little flour so that it resembles thick sour cream.
- Heat a non-stick frying pan and pour some vegetable oil into it.
- Dip the breasts in the batter and fry with the lid closed on both sides until cooked. The dish turns out delicious both hot and cold.
Chicken appetizer with potatoes
This unusual dish is quite high in calories, so we do not recommend that you get too carried away with it. But it is very difficult to follow this advice, since the snack turns out very tasty. The recipe for its preparation is simple:
- Cut the fillet along the grain into pieces one centimeter thick. Place them in a deep bowl, add mayonnaise, salt and mix the ingredients and leave the chicken to marinate for half an hour.
- Break three chicken eggs into a separate bowl and beat them with a whisk. Grate the potatoes and add salt.
- Fry the fillet in vegetable oil, after dipping it in batter and rolling it in potatoes.
Serve the chicken with or without any side dish.
Breast salad
If you need to quickly prepare a tasty and satisfying dish, then use the following recipe:
- Boil the fillet until tender, first adding allspice and bay leaf to the water.
- Cut the breast, potatoes, pickled cucumber and boiled egg white into small cubes. You can determine the amount of one or another ingredient to your taste.
The salad can be laid out on a flat dish in layers, greasing each with mayonnaise. Just remember to salt the potatoes, chicken and eggs first. You can also mix the ingredients with the sauce, and then put them in bowls and sprinkle with grated cheese. We will be glad if you like the breast dishes, the recipes for which we described in our article.
If you have chicken breast in your refrigerator, take a look at our selection of recipes. You will learn what to cook from chicken breast for the main course and deliciously feed your family for dinner or lunch. Simple and quick chicken recipes from available products will forever “settle” in your culinary notebook.
You can cook chicken either in the oven or in a frying pan. We have selected recipes that will help you prepare a chicken dish so that it is juicy and tender. So let's get started!
Chicken breast chops with tomato and cheese
Meat chops are a popular dish with an incomparable, beloved taste. Chops are a magnificent, filling, mouth-watering dish, and when cooked correctly, very tender, soft, and juicy. That is why meat chops can be considered an ideal option for the main course of a holiday table.
They can be prepared from almost any meat and varied by adding all sorts of ingredients (most often cheese, mushrooms, tomatoes, onions). Chops using chicken breast are very easy to prepare. It is from chicken that the dish turns out to be the softest and most tender, and its preparation is quick and does not require pre-soaking the meat.
Chicken breast chops with tomato and cheese are prepared from the following set of products:
- chicken breasts – 2 kg;
- 2 onions;
- 3 tbsp. spoons of mayonnaise;
- 4 tomatoes;
- 200 g hard cheese;
- salt, pepper, seasonings for meat;
- fresh aromatic herbs.
Cooking chicken chops with cheese and tomatoes in the oven - step-by-step recipe with photos:
Cut chicken breasts: remove skins and bones from the meat, cut into small portions. Cut the breast across the grain - this makes the meat easier to beat, and the result is softer. There is no need to try to cut out large pieces at once - even from small slices it is easy to form a full-fledged whole piece of meat of the desired size.
Carefully beat each piece with a hammer, avoiding the formation of holes.
Rub the pieces on both sides with salt, black pepper, and spices if desired. You can leave it for a while to soak, but you can continue cooking right away.
Cut the vegetables: onions into thin half rings or quarter rings, tomatoes into slices. Grate the cheese using the coarse side of a grater.
Prepare a baking sheet: cover with foil and grease with oil. Turn on the oven to preheat.
Place the chopped pieces of meat on foil. Each piece should be about the size of your palm. If the pieces turn out to be small, then from several small ones you can form one large one. The main thing is that all the pieces are approximately the same size.
First, place onion on each piece.
Lightly coat with mayonnaise using a brush.
Place tomatoes on top.
All that remains is to cover the meat and vegetables with a cap of cheese.
Cover the top of the chops, ready for baking, with foil. It is advisable to do this so that the meat releases its juices and stews a little in its own juice. As a result, it will turn out juicier and softer.
Place the baking sheet with the chops into the oven, which has already been preheated by this time.
After 15 minutes, take out the semi-finished dish and open it, removing the top foil. Place back in the oven. After opening the foil, excess moisture will leave, and the meat will begin to bake rather than stew.
Wait 15 minutes. Place the finished chops in a serving dish. Added fresh herbs will give them a beautiful look and freshness.
Almost any side dish will go with this meat delicacy. Now you can start your meal and enjoy delicious, incomparably aromatic and pleasantly melt-in-your-mouth chicken chops with a delicious cheese crust, cooked in the oven.
Chicken breast in batter in a frying pan with garlic and arugula salad
As always, you want to collect everything tasty and healthy in a plate, and this salad was no exception. Tomatoes, Parmesan, chicken breast with arugula salad are a great solution for lunch or dinner.
Arugula is very popular in Mediterranean cuisine; Italians use it in salads and pizza. It can be used as an independent side dish for fish, meat, seafood and in combination with different types of salads. This herb has long been firmly established in my salads and on my table. Spicy, with a mustard taste, goes very well with meat and sauce.
For 2 servings you will need:
- 300 g chicken fillet;
- 8-10 pcs. cherry tomatoes;
- a bunch of arugula;
- 3 tbsp. l. olive oil;
- 2 tbsp. l. balsamic sauce;
- 1 clove of garlic;
- salt, peppercorns;
- sugar;
- grated parmesan cheese, cheddar.
How to deliciously cook chicken breast in batter in a frying pan so that it is juicy and tender:
Cut the chicken fillet into strips and roll in flour, fry with 2 tbsp. spoons of olive oil. Remove from the pan, add salt and pepper. Place in a warm place.
Mix chopped garlic with frying fat, add 2 tbsp. l. water, balsamic vinegar, 1 tbsp. a spoonful of olive oil, sugar and peppercorns.
Place arugula leaves, strips of warm meat on a plate and pour over the sauce. Sprinkle grated cheese on top and serve immediately. Bon appetit!
Recipe for chopped chicken breast cutlets with cheese in the oven
There are a huge number of recipes for making chicken cutlets. All of them are very tasty and deserve attention. Today we offer you a recipe for chicken cutlets with cheese, cooked in the oven. This delicious hearty dish is ideal for a quiet family dinner. Rice or potatoes are suitable as a side dish. Read on to find out how to prepare them.
Required Products:
- chicken breasts - 450 g;
- cheese (hard or processed) - 150 g;
- loaf of white bread - 150 g;
- milk - 100 ml;
- onion - 1 small head;
- garlic - 2 cloves;
- salt and spices for meat - to your taste;
- for baking: butter - 100 g.
Preparation of chicken cutlets with cheese:
Before you start preparing chicken cutlets, pour warm milk over white bread. Cut the meat into small pieces. Finely chop the onion and garlic. Grind the chopped ingredients in a blender.
Add bread soaked in milk to the minced chicken breast mince, add salt, spices and mix well.
When forming cutlets, place cheese grated on a medium grater in the middle of each.
Line a baking pan with parchment paper and arrange butter discs. Place chicken cutlets on top and place in an oven preheated to 160 C.
After 20 minutes, turn over and cook for another 20 minutes. Done, tender chicken breast cutlets can be served for dinner.
Julienne with chicken and mushrooms
To begin with, let's define what is hidden under this word, which is clearly not of Russian origin. “Julien” translated from French means summer, July. And in French cuisine this is also the name for all dishes prepared from young vegetables cut into small strips, even soups and sauces.
In Russian cuisine, “Julien” is known as a hot restaurant appetizer. And what is it made from? It is prepared from one or more main products, which may well be: meat, seafood, mushrooms, poultry, fish or vegetables, sauce, most often “bechamel” and cheese. And if in restaurants it is customary to cook and serve “Julien” in special dishes - clay pots or cocotte makers, then at home we can easily prepare this amazingly tasty dish, without dividing into portions, in any frying pan or baking dish.
And, bechamel sauce, although undoubtedly of French origin, is well known to all of us in its preparation. It is based on thickening cream or milk with flour.
Having figured out that there is nothing complicated in preparing Julien, we can easily delight our loved ones with this dish, for example, for dinner. Or, if you cook it, as they say, for future use, and freeze it (naturally, according to all the rules), then at any other time of the day. Let's start preparing a delicious julienne of chicken breasts and champignons.
For julienne with chicken and mushrooms, we need the following products:
- chicken breast - 300 g;
- champignons - zoo g;
- onions - 2 pcs.;
- cheese - 150 g;
- cream - 300 ml;
- flour - 1.5 tbsp;
- vegetable oil.
Cooking method:
Pre-boil the chicken breast (or other part of the chicken). Cool and cut into small pieces. Peel and cut two onions into cubes. Wash the champignons under cold water, clean and cut. Grate the cheese on a coarse grater. All ingredients are ready.
Pour vegetable oil into a frying pan and fry the onion until light golden brown. Then add mushrooms to it. Add salt and pepper, fry, stirring occasionally for about 15 minutes, until the moisture from the mushrooms has evaporated. Only after this add chicken meat and simmer for another 5-7 minutes.
Meanwhile, let's prepare the white sauce (bechamel). Pour cream into a frying pan and bring to a boil. Separately, dilute the flour in a small amount of liquid and grind until there are no lumps left. Pour, stirring, into the pan with the cream. Cook until thickened, add salt and a little pepper.
In home cooking, strict adherence to the recipe is not required, so it is quite possible to replace cream with milk, or, say, sour cream or mayonnaise, adding the required amount of water. You can even experiment with spices, for example, adding another clove of garlic for spiciness. Well, it's a matter of taste or mood.
Add the finished sauce to the chicken with mushrooms and mix. Simmer for a few minutes and place in cocotte makers, or if there are none, then in any convenient baking dish. Sprinkle with cheese and place in the oven preheated to 200 degrees.
Bake the julienne with chicken and mushrooms until the cheese melts and an appetizing golden brown crust forms.
A wonderful French dish, in the Russian style, lovingly prepared in your home kitchen, it will delight you and your guests with its amazing taste.
Chicken breasts in sour cream sauce in a frying pan
A hearty and delicious dish - oven-baked chicken breast in sour cream sauce. Can be served with various side dishes. There are a huge number of different recipes that use chicken breast. It cooks quickly, is not greasy and is loved by everyone.
It is preferred by both children and adults. Anyone can cook it, it all depends on your imagination. Some people fry it in a frying pan and get goulash, while others prefer to bake it in the oven. Chicken breast goes great with vegetables too. Here we will consider one of the most popular recipes - chicken breast in a frying pan, stewed in sour cream sauce.
Chicken fillet is rich in essential vitamins and minerals. In addition, it is very soft and gentle. A little bit dry. Therefore, you must prepare the sauce correctly, which will saturate the breast with moisture, and it will turn out very juicy.
Breast is a dietary product, suitable for all people. You can cook both for a holiday and in everyday life. You don't need a lot of products for this.
To prepare we will need:
- chicken breasts - about 1 kg;
- onion 3-4 medium onions;
- 2-3 small cloves of garlic;
- 250 g low-fat sour cream;
- 150 g low-fat mayonnaise;
- 100 g of any hard cheese;
- salt, pepper and other spices to taste.
Cooking chicken with creamy sauce:
Peel the onion and chop not very finely. Fry it in a frying pan with vegetable oil. Add chicken pieces and fry until done.
For the sauce, mix sour cream with mayonnaise and spices and mix it well.
Pour the prepared sour cream sauce over the chicken breast pieces and simmer, covered, over low heat for about 10 minutes.
Three cheeses on a medium grater. Peel the garlic and chop it very finely or pass it through a garlic press.
Add cheese and garlic to the chicken and simmer for a few more minutes.
Pilaf with chicken breast from steamed rice in a frying pan
The dish is very ancient; the origin of the dish can hardly be reliably established. There are a lot of varieties of pilaf. And everyone prepares it in their own way. We will tell you the fastest version of this dish.
Ingredients:
- steamed long grain rice - 500 grams;
- chicken breast - 1 pc.;
- onions - 1 pc.;
- carrots - 2 pcs.;
- garlic - 5 cloves.
How to cook pilaf with chicken breast quickly and tasty:
Cut the chicken breast into pieces. Chop the onion into small pieces. We chop the carrots into squares; grating is not recommended, as the carrots will not be juicy enough. Peel the garlic and cut the head into 2-3 parts, depending on the size of the head.
Pour sunflower oil into a cauldron or deep frying pan, about 2 cm from the bottom. Add chicken breast to fry until golden brown. In the process, add salt and pepper to taste. When the chicken breast is browned, add the onion. Fry. After a couple of minutes, add carrots.
All ingredients must be soaked in oil; if necessary, add oil.
When the carrots are lightly fried, pour rice on top of everything, but do not mix under any circumstances. Let's level it out.
Immediately carefully pour boiling water over everything so that the water is 2 cm above the rice. Cover with a lid and place on medium heat for 10 minutes. After about 10 minutes, check that the water has gone into the rice and stick the garlic into the pilaf in a circle. We make punctures to allow steam to escape. No need to stir!
Simmer for about 10 more minutes and the quick pilaf with chicken in a frying pan is ready! Mix the contents of the pan thoroughly and you can start eating. Bon appetit!
Video: what to cook from chicken breast, tasty and dietary - 5 healthy recipes
Chicken, or rather chicken breast, is the most common type of meat in the kitchens of our housewives. It has earned its popularity due to its relatively low price and ease of preparation. But don't underestimate its capabilities. With a little ingenuity and patience, you can surprise your household with a delicious and original dish. And you will learn right now how to cook chicken breast so that it resembles overseas dishes. We offer you several dish options approved by the most discerning gourmets.
Chicken fillet baked in the “Meat surprise” oven
The virtues of chicken breasts are trumpeted at every turn. It is a source of protein, rich in vitamins and minerals, and all this with a minimum amount of calories. The only question is what to cook from chicken breast to feed all family members tasty and satisfying. Using this recipe, you will get juicy meat with a delicious filling inside that will not leave anyone indifferent. In order to prepare it, we need 2 breasts (preferably not frozen).
Also for the marinade:
- 1 tablespoon of honey (preferably buckwheat);
- 1 tablespoon of soy sauce;
- juice of half a medium-sized lemon.
For the filling:
- 300 grams of mushrooms (champignons are best);
- 100 grams of hard cheese;
- 1 pickled cucumber;
- 100 grams of chicken liver;
- 3 tablespoons butter;
- 1 bunch of dill;
- 1 tablespoon of very rich sour cream;
- a pinch of a mixture of ground peppers, turmeric and curry;
- salt to taste;
- 2 tablespoons of buckwheat honey for a beautiful crispy crust;
- 2 tablespoons melted butter for greasing the foil.
We can start preparing our “surprise”.
- Cut the meat into several pieces. We beat each piece on both sides. Mix honey, soy sauce and lemon juice. Lubricate our chops with the resulting mixture and leave them to marinate for 30 minutes. In the meantime, prepare the filling.
- Cut the mushrooms into small cubes. Melt the butter in a frying pan, add spices and salt. Add our mushrooms and fry them until done.
- Dice the liver into cubes and add to the mushrooms. Simmer everything together for about 15 minutes. Add finely chopped cucumber there and simmer for another 5 minutes. Set the filling aside from the heat. Add sour cream and chopped dill to the cooled mixture.
- We will bake our dish in foil. To do this, you need to prepare squares of approximately 15 cm x 15 cm from it. We will also need toothpicks to connect the edges of the meat. Place the marinated meat on a square of foil greased with melted butter. Add liver-mushroom minced meat to the middle. We lift the edges and chop them off with a toothpick. We pack the resulting “surprises” in foil and place them in an oven preheated to 190 degrees for 25-30 minutes.
- After time has passed, we take out our creation. For complete readiness, all that is missing is a golden crust as in the photo. To do this, remove the foil from the top of our “surprises” (the meat remains, as it were, in a foil cup), remove the toothpicks from them and carefully grease them with a medicinal product. Place back in the oven for another 5 minutes.
We take out our rosy surprises. Place them on serving plates. For a more appetizing look, you can decorate it with lettuce leaves and chopped fresh vegetables. This dish goes best with boiled rice and sour cream sauce.
Chicken breast in breadcrumbs stuffed with cheese and ham
To ensure that the meat does not lose its juiciness after frying, it is best to bread each piece in breadcrumbs. To make breadcrumbs, dry a couple of slices of white bread in the oven, and then knead the resulting crackers using a rolling pin. In addition to crackers, we will need:
- 4 breasts;
- 60 g parmesan;
- 100 g breadcrumbs;
- 100 g hard cheese;
- 100 g ham;
- refined sunflower oil for frying;
- salt, freshly ground black pepper to taste.
Cooking juicy chicken breast step by step.
- We lightly beat each fillet with the blunt side of a knife blade and make a deep longitudinal cut in it. Rub the resulting “pocket” inside and out with a mixture of salt and ground pepper.
- Cut the cheese into cubes and the ham into small cubes. Let's put them in “pockets”. We fold one edge of the breast a little, covering the filling, and cover the first edge with the second.
- In one plate, mix the flour with a little salt and pepper, and in the other, the croutons with grated Parmesan. Whisk the eggs separately.
- We take our “filled pockets” and roll them first in flour, then dip them in the egg mixture and sprinkle with Parmesan breadcrumbs.
- Heat a frying pan, add a little refined oil to it and fry the brisket on all sides until an appetizing crust, reduce the heat and fry until cooked.
The fillets prepared in this way are very soft and juicy. And if you have mashed potatoes planned as a side dish for the main dish, then they will also be filling.
"Fast Chicken"
Previous recipes for cooking chicken breasts required time. What to do if you have very little time to cook? Then this recipe will come in handy for you. For it we need:
- 2 chicken breasts on the bone;
- 4 cloves of garlic;
- 1 tablespoon hot chili sauce;
- 1 tablespoon European mustard;
- 1 tablespoon olive oil;
- a pinch of ground black pepper, curry, thyme and rosemary;
- salt to taste.
Cooking process:
- We will start preparing our delicious breast by preparing its soaking. To do this, take a hot sauce and mix it with mustard and olive oil, add all the spices and salt. Finely chop the garlic and add to the resulting mixture.
- Take the brisket and pierce it in several places. This is done so that it is saturated with impregnation, with which we carefully rub our meat on all sides.
- Take a baking sleeve and place a well-greased breast into it. Bake it at 180-200 degrees for about half an hour. If we want to get a crispy crust, then at the end of the time we will open the sleeve and keep it in the oven for a few more minutes.
- This dish is perfect for dinner, as it is very light and does not contain a lot of fat, and is cooked almost in its own juice. And sour cream sauce with herbs will highlight its taste.
Chicken fillet with creamy sauce with mushrooms “Sytnaya Polyana”
The main feature of this dish is that it is steamed. And the sauce gives it an unforgettable delicate taste. In order to prepare 4 servings we will need:
- 2 chicken fillets;
- 3 teaspoons of tomato paste;
- 400 g boiled rice;
- 250 g champignons;
- 150 ml cream;
- 100 g butter;
- 3-4 cloves of garlic;
- a little less than half a teaspoon of ground nutmeg;
- 1 bunch of fresh herbs (cilantro and parsley);
- salt, ground black pepper to taste.
Let's start cooking:
- First, take 100 g of boiled rice, lightly mix it with tomato paste and a small amount of chopped herbs.
- Cut the fillet in half lengthwise, beat it a little, sprinkle with salt and pepper. Place cooked rice on the edge and roll the fillets into rolls, securing with a wooden toothpick. Cook them in a double boiler until the meat is done.
- Fry the coarsely chopped garlic in butter until soft and remove it. Cut the mushrooms into pieces and lightly fry them in this oil.
- Pour in the cream and simmer over low heat for 7-10 minutes. Remove from heat. Salt, add nutmeg and finely chopped herbs. Stir and let it brew for 5 minutes.
- Pour the sauce along with the mushrooms onto heated plates. Place the finished rolls on top. From the remaining rice we form dumplings and also place them on the sauce. We decorate our delicious “Nourishing Polyana” with tomato slices and basil leaves.
Chicken rolls with cheese in a frying pan “Tender Moment”
Chicken meat made according to this recipe is juicy, with a delicate creamy taste. The only downside is that it disappears from the dinner table very quickly.
To prepare 6 servings we will need:
- 1 chicken breast;
- 200 g of cheese with a slightly sour taste (for example Russian);
- 1 bunch of dill;
- 50 g butter;
- 20 ml refined vegetable oil;
- 1 incomplete teaspoon of curry;
- salt to taste.
For the sauce:
- 1/2 cup cream (20% fat);
- 100 g of any hard cheese;
- 50 ml milk;
- 1 teaspoon potato starch;
- 2 cloves of garlic;
- 1 small bunch of dill;
- salt, ground black pepper to taste.
Step by step recipe:
- The step-by-step method for preparing “tenderness” begins with preparing the chops. Take the breast and cut it into 2 halves, divide each half into 3 parts. Let's beat them off from both sides. Add salt to each piece and season with curry.
- Cut the cheese into thin slices and finely chop the dill. Sprinkle each fillet with herbs, put a slice of cheese on top and roll it into a roll, securing it with a toothpick.
- In a deep frying pan, mix butter and vegetable oil and heat it well. Let's fry our rolls on both sides. Add chicken broth to them, bring to a boil, cover with a lid and simmer for another 20 minutes.
- For the sauce, grate the cheese. Bring the cream to a boil and add cheese to it, simmer over low heat for several minutes, stirring constantly, and remove from the stove.
Combine starch with milk, mix and pour into cheese sauce. Add salt, pepper, finely chopped dill and garlic. Mix everything.
We transfer our stewed rolls into a fireproof form, fill them with the resulting creamy cheese mixture and place them in an oven preheated to 190 degrees for 10 minutes.
Meat shanks cooked in sauce can be served with a side dish or as an independent dish.
We have offered you recipes that you can safely use as a basis. By adding and replacing ingredients, you will get a completely new result. One thing will remain unchanged - everything will be very tasty. Create and enjoy.
Video: How to cook juicy chicken breasts - recipe from the chef
Chicken breast soups will be tasty, light and satisfying and will be healthy for those who are on a diet.
Chicken broth with herbs and egg
Ingredients:
- 1 chicken breast;
- 1 large boiled potato;
- Bouillon;
- 1 egg;
- Greenery;
- Spices to taste.
Boil the chicken breast, remove. Add potatoes cut into small cubes into the boiling broth. Break the egg, separate the white. Carefully add the yolk to the boiling broth, trying to make sure that the yolk remains intact. Chop the onion and herbs. Add to the soup 5 minutes before the end of cooking. Add salt and pepper to taste.
Cream of chicken soup with spinach
Ingredients:
- 200 grams of chicken breast;
- 500 grams of frozen spinach;
- 1 glass of cream;
- 1 large onion;
- 4 medium potatoes;
- 3 cloves of garlic;
- 2 tablespoons olive oil;
- Nutmeg, thyme, bay leaf, salt, pepper to taste.
Place the breast in a saucepan, add thyme, salt, pepper, bay leaf, add water and cook for 20 minutes, constantly skimming off the foam. Saute finely chopped onion and garlic in olive oil, add defrosted spinach and simmer for 5 minutes. Remove the breast, put diced potatoes into the broth, cook until tender and remove the bay leaf. Add the fried spinach to the pan and simmer for 10 minutes. Blend the soup in a blender, pour in a glass of cream and heat without bringing to a boil. Add nutmeg on the tip of a knife.
Mexican soup
Ingredients:
- 500 grams of chicken breast;
- 250 grams each of canned corn and canned beans with chili;
- 2 liters of broth;
- 2 bell peppers;
- 3 medium boiled potatoes;
- 1 onion and carrot each;
- A bunch of dill;
- Salt and pepper to taste.
Add corn, beans and diced potatoes to the broth. Finely chop the onion, grate the carrots, cut the bell pepper into strips, fry in a frying pan and pour into the broth. Salt and pepper to taste.
Cheese soup with chicken breast
Ingredients:
- 200 grams of chicken breast;
- 150 grams of semi-smoked sausage;
- 3 medium potatoes;
- 1 medium carrot and onion;
- 1 processed cheese;
- Salt and pepper to taste.
Boil the chicken breast, remove it, throw diced potatoes into the broth to cook. In a frying pan, fry finely chopped onion, grated carrots, diced sausage and breast. Add chopped processed cheese to the broth with potatoes and fry. Add salt.
Okroshka with chicken on kefir
Ingredients:
- 300 grams of chicken breast;
- 300 grams of sparkling cold water;
- 300 grams of kefir;
- 2 tablespoons rice vinegar;
- 2 pieces of cucumbers and eggs;
- 5 radishes;
- Bay leaf;
- Greenery;
- Salt and pepper to taste.
Boil the breast cut into small cubes with the addition of salt, pepper and bay leaf. Cut cucumbers, eggs, radishes into small cubes. Mix sparkling water, vinegar and kefir, add the remaining ingredients, salt and pepper. When serving, sprinkle each serving with herbs.
Orange egg noodle soup
Ingredients:
- 1 liter of broth;
- 500 grams of pumpkin and carrots each;
- 3 red bell peppers;
- 200 grams of egg noodles.
Cut carrots, peppers and pumpkin into strips, place in a saucepan and pour in broth. Cut the meat into cubes. After the vegetables are cooked, add the broken noodles into smaller pieces. Boil the contents as much as possible into porridge. After 5 minutes, add the breast and remove from the heat.
Soup with brisket and beans
Ingredients:
- 400 grams of smoked brisket;
- 200 grams of beans;
- 4 liters of water;
- 2 pods of sweet pepper;
- 2 cloves of garlic;
- 1 medium onion;
- Vegetable oil;
- Salt to taste.
Soak the beans for 12 hours and cook in the same water until tender. Chop onion, pepper, garlic and brisket, fry in oil in a frying pan. Add the roast to the beans and bring to a boil. Add salt.
Minestrone
Ingredients:
- 2 chicken breasts;
- 250 grams of bacon;
- 18 cherry tomatoes;
- 1.5 stalks of celery;
- 2 medium carrots;
- 1 can of pickled green beans;
- Olive oil, basil, pepper, salt to taste.
In a saucepan, fry finely chopped onion, grated carrots and celery half rings in olive oil for 10 minutes. Fry the chicken separately a little. Add chicken and bacon to the fry, simmer for 5 minutes, add salt and pepper, add herbs, tomato paste, tomatoes, all the beans, add 700 grams of water and let it boil. Chop the basil, add to the pan and cook for 10 minutes.
Diet soup
Ingredients:
- 1 chicken breast;
- 2 pieces each of bell pepper, onion, carrot;
- Half a glass of rice cereal;
- Salt to taste.
Boil the breast until tender, skimming off the foam. Wash the rice and fry in a dry frying pan. Throw into the broth and cook for 10 minutes. Finely chop the onion and carrots, place in a saucepan and cook for a few minutes. Cut the pepper into cubes, add to the soup, after a couple of minutes add finely chopped tomatoes, cook for about 10 minutes. Salt the soup 10 minutes after boiling.
Thick vegetable soup
Ingredients:
- 1 chicken breast;
- 4 medium potatoes;
- 1 carrot and bell pepper each;
- 2 medium carrots;
- 3 cloves of garlic;
- 1 small cauliflower;
- 2 tablespoons mustard with horseradish;
- Herbs, salt, spices to taste.
Cut the meat into large cubes, put it in a saucepan and add water, cook until done. Cut the potatoes into slices, grate the carrots on a coarse grater, dice the onion, finely chop the garlic, separate the cabbage into inflorescences. Before the chicken is ready, add potatoes to the pan, then cabbage, peppers, carrots, onions and garlic, and add mustard. At the end, add chopped herbs, salt and pepper.
Second courses
Such dishes are suitable for both a festive table and a regular dinner.
Fajitas with chicken, salsa and guacamole
Ingredients:
- 600 grams of chicken breast;
- 500 grams of cherry tomatoes;
- 50 grams of Cheddar cheese;
- 1 piece each of red onion, red bell pepper, avocado, chili pepper;
- 150 grams of natural yogurt;
- 2 limes;
- 4 tortillas;
- 1 small bunch of cilantro;
- Ground cumin, smoked paprika, pepper, salt, olive oil to taste.
Cut the pepper and meat into strips, chop the onion, mix with paprika and cumin, sprinkle with olive oil, pepper and squeeze the juice of half a lime. Leave to marinate for 10 minutes. After the time has passed, fry the chicken and vegetables in olive oil, stirring constantly. For the salsa: finely chop half a chili pepper and a third of a bunch of cilantro. Cut half the tomatoes into 4 parts, add salt and pepper and pour in the juice of a whole lime. For the guacamole: crush the remaining tomatoes on a cutting board, thinly slice the other half of the chili pepper and cilantro, squeeze out half the avocado and chop, add salt and pepper. Heat the tortillas in the oven at 60°C for 5 minutes. Squeeze the juice of the other half of the lime into the chicken with vegetables, grate the Cheddar. Place chicken with vegetables, salsa and guacamole on tortilla and sprinkle with cheese.
Uzbek pilaf with chicken
Ingredients:
- 500 grams each of chicken breast, jasmine rice and carrots;
- 300 grams of onions;
- Vegetable oil;
- 2 medium heads of garlic;
- Spices for pilaf;
- Salt and pepper to taste.
In a cauldron, fry chopped onion in hot oil. Chop the breast, add salt and pepper and add to the onion and fry over high heat. Then reduce the heat and simmer the meat for 30 minutes. Grate the carrots onto a coarse grater and place in an even layer on top of the meat, simmer for 20 minutes. Add a spoonful of pilaf spices and salt to the washed rice and mix. Place two washed, unpeeled heads of garlic in a cauldron, cover with an even layer of rice and pour boiled hot water half a centimeter above the rice. Cover with a lid with a waffle towel and simmer for 30 minutes. When the time is up, carefully turn the rice over and simmer for another 30 minutes. Then remove from heat, stir and leave to infuse for 15 minutes.
Chicken “a la Marengo”
Ingredients:
- 1.5 kilograms of chicken breast;
- 250 grams of champignons;
- 50 grams of tomato paste;
- 30 grams of butter;
- 2 tablespoons of vegetable oil;
- 1 glass of white wine;
- 1 medium onion;
- Salt to taste.
Cut the meat into pieces, roll in flour and fry in a mixture of vegetable and butter until golden brown. Chop the onion and add to the meat. When the onion turns golden, add wine and cook over high heat. Add tomato paste and a little water, leave to simmer over low heat. After an hour, add finely chopped raw mushrooms and cook for 20-30 minutes. Can be served with croutons.
Potatoes with smoked brisket
Ingredients:
- 100 grams of smoked breast;
- 500 grams of potatoes;
- 1 medium onion;
- 1 tablespoon each of tomato puree and vegetable oil;
- Water;
- Bay leaf, salt, pepper to taste.
Coarsely chop the potatoes. Chop the onion and fry in oil. Cut the brisket into small pieces. Place all the products in a saucepan, add water to cover the products, add tomato puree, bay leaf, salt and pepper. Simmer with the lid closed for 40-50 minutes.
The Kiev's cutlets
Ingredients:
- 300 grams of chicken breast;
- 150 grams of butter;
- Bouillon;
- Breadcrumbs;
- Greenery;
- Salt to taste.
Beat the chicken into an even layer, put a piece of butter with finely chopped herbs in the middle and wrap it in meat. Salt the cutlet, double-bread it in breadcrumbs, and dip into the broth between layers of breadcrumbs. Deep fry or fry in a frying pan with vegetable oil.
Parmesan chicken breasts
Ingredients:
- 600 grams of chicken breasts;
- 200 grams of peeled canned tomatoes;
- 70 grams of Parmesan cheese;
- 50 grams of Cheddar cheese;
- 50 grams of salted crackers;
- 25 grams of flour;
- 2 tablespoons each of vegetable oil and tomato juice;
- 7 tablespoons water or broth;
- 1 teaspoon each of dried mint and a mixture of dry garlic and salt.
Mix crushed croutons with Parmesan cheese. Beat the egg. Cut the meat into small pieces, dip in the egg and a mixture of crackers and cheese. Quickly fry in a frying pan with oil. Mix flour, tomato juice, tomatoes, mint, a mixture of garlic and salt and water and heat in the microwave (2-3 minutes). Grind the resulting sauce in a blender, pour it over the meat and coarsely grated Cheddar cheese, cover with parchment paper and heat for 7-10 minutes at full power.
Kebabs on skewers
Ingredients:
- 500 grams of chicken breast;
- 7 medium champignons;
- 2 tablespoons of soy sauce;
- 1 tablespoon each olive oil and lemon juice;
- Vegetable oil for frying;
- Salt, pepper, spices to taste.
Prepare the marinade: mix olive oil with lemon juice and soy sauce, season with spices, marinate the meat, cut into pieces and mushrooms cut into 2 parts for 30-40 minutes. Thread the marinated brisket, alternately with mushrooms, tightly onto a wooden skewer. Fry in a grill pan for 5 minutes on each side with the addition of vegetable oil.
Pepperonata with chicken
Ingredients:
- 500 grams of chicken breast;
- 400 grams of tomatoes;
- Vegetable oil;
- 2 bell peppers of different colors;
- 2 tablespoons of tomato paste;
- 1 tablespoon flour;
- 2 medium onions;
- 4 cloves of garlic;
- Salt and pepper to taste.
Cut the chicken into small pieces, pepper, salt and add flour. Heat vegetable oil in a frying pan and fry the meat for 5-7 minutes and set aside. Finely chop the garlic, the onion into half rings, and the pepper into strips. Pour boiling water over the tomatoes, remove the skins, and add tomato paste in a blender. In the frying pan where the fillet was fried, fry the onion and garlic, add bell pepper and brisket. Pour in tomato puree and simmer for 20-25 minutes.
Chicken breast in batter
Ingredients:
- 200 grams of chicken breast;
- 4 tablespoons of wheat flour;
- 100 grams of semi-hard cheese;
- One egg;
- Vegetable oil;
- Salt and pepper to taste.
Cut the breast into pieces, cover with cling film, beat and pepper. Mix milk, egg, cheese, flour, salt and whisk. Roll the fillet in batter and fry on both sides until golden brown in a heated frying pan.
Breast in cream sauce
Ingredients:
- 3 chicken breasts;
- Half a liter of broth or water;
- 1 piece each of large carrots, bell peppers, onions, parsley root;
- 2 cloves of garlic;
- 150 grams of sour cream;
- Vegetable oil;
- Salt, pepper, sweet paprika, herbs.
In a saucepan in vegetable oil, fry finely chopped onion and garlic until transparent, add water or broth and paprika. Cut the vegetables into cubes and add to the pan, add salt and pepper. Add chicken breasts and cook for 20 minutes with the lid closed. After the breast, put it in, wrap it in foil, blend the vegetables with an immersion blender and add sour cream. When serving, add chopped breast to the sauce and sprinkle with herbs.
Salads
Salads with chicken breast are great for dietary meals and holiday feasts.
Rolls with olives and chicken
Ingredients:
- 200 grams of boiled chicken breast;
- 150 grams of Russian cheese;
- 2 medium tomatoes;
- 2 eggs;
- Green onions;
- Rye crackers with cheese;
- Olive mayonnaise;
- Salt to taste;
- Waffle cakes.
Cut tomatoes and olives into rings, finely chop chicken, eggs and onions and mix. Add grated cheese. Grease the cakes with mayonnaise, wait until they are a little wet, add tomatoes, olives, chicken with eggs and onions, sprinkle with crackers, and roll up the rolls. You can put the filling between the cakes and cut into triangles. When serving, cut the roll into 3-4 pieces.
Salad with orange
Ingredients:
- 1 chicken breast;
- 1 orange and 1 green apple each;
- 2 bunches of arugula;
- 1 bunch of lettuce leaves;
- 3 tablespoons olive oil;
- Half a carrot;
- Honey, pine nuts to taste.
Boil and cool the breast, cut into strips. Fry the nuts in a dry frying pan, stirring constantly. Grate the carrots and apples on a coarse grater. Cut the peeled orange into slices, and then cut the slices into 4 parts. Coarsely chop the arugula and lettuce leaves. Place all ingredients in a salad bowl, mix butter with honey and season the salad. Mix.
Salad with grapes
Ingredients:
- 400 grams of chicken breast;
- 5 glasses of water;
- 60 grams each of mayonnaise and natural yogurt;
- 3 tablespoons capers;
- 40 grams each of red, green, white and blue grapes;
- 85 grams pecans or walnuts;
- 1 tablespoon Dijon mustard;
- Salt and pepper to taste.
Boil chicken breasts in salted water, cool and cut into cubes. Mix mayonnaise, yogurt and mustard. Cut the grapes in half, add chicken, dried capers, nuts and mayonnaise mixture. You can place the grapes on top of the mixture. Stir, salt and pepper to taste.
Caesar
Ingredients:
- 4 chicken breasts;
- 250 grams of bacon;
- 3 pieces of white bread;
- 2 pieces each of avocado and lettuce;
- 60 grams of salad dressing;
- Olive oil;
- Spices to taste;
- 1 clove of garlic.
Preheat oven grill. Cut the breasts into pieces, sprinkle with spices and place in the oven for 15 minutes. Then cut the chicken and bacon into thin strips. Break the bread into small pieces, place on a baking sheet with parchment paper, sprinkle with spices, crushed garlic and drizzle with olive oil. Place under the grill until golden brown. Dice the avocado, lettuce and mix with chicken, bacon and bread. Stir gently and pour over salad dressing.
Monomakh's hat
Ingredients:
- 300 grams of boiled breast;
- 150 grams of hard cheese;
- 3 large boiled potatoes;
- 3 boiled eggs;
- 1 medium carrot;
- 100 grams of walnuts;
- Half a can of corn;
- 1 small pomegranate;
- Mayonnaise 40%;
- Salt to taste.
Cut the meat, potatoes and eggs into small cubes, grate the carrots on a coarse grater. Crush the nuts a little. Place on a flat plate in layers: potatoes, breast, corn, eggs, carrots, cheese, nuts, pomegranate seeds. Grease all layers except nut and pomegranate with mayonnaise and add a little salt. Decorate.
Chicken cake
Ingredients:
- 100 grams of boiled chicken breast;
- 10 pieces of eggs;
- Garlic clove;
- 100 grams of hard cheese;
- Large onion;
- 200 grams of small champignons;
- 50 grams of walnuts;
- Salt to taste.
Boil the eggs, finely chop the breast. Crush the nuts. Finely chop the garlic, cut the mushrooms into 4 parts and fry with onions. Lay out the cake in layers: meat, grated egg white with garlic, mushrooms and onions, cheese, grated yolk, nuts. If desired, grease the layers with low-fat mayonnaise.
Chicken breast salad
Ingredients:
- 300 grams of boiled chicken breast;
- 3 boiled eggs;
- 3 medium tomatoes;
- Half a can of green peas;
- Green onions;
- Sour cream, mayonnaise;
- Salt, spices to taste.
Cut the breast, tomatoes (without seeds), onions and eggs into small cubes, mix with peas, salt, pepper and season with mayonnaise and sour cream.
Cucumber salad
Ingredients:
- 1 chicken breast;
- 2 fresh cucumbers;
- 50 grams of hard cheese;
- 2 teaspoons soy sauce;
- 1 teaspoon lemon juice.
Boil the breast in unsalted water. Peel the cucumber and cut into strips. Tear the meat into pieces. Place in a salad bowl. Grate the cheese, season with lemon juice and soy sauce. Mix all ingredients and leave to steep for 10 minutes.
Hawaiian salad
Ingredients:
- 1 chicken breast;
- 1 can of canned pineapple pieces and tangerine slices;
- 2 tablespoons crushed walnuts;
- Lettuce leaves;
- 30% mayonnaise.
Boil the breast, cool. Chop all ingredients coarsely, mix with mayonnaise, sprinkle with nuts.
Salad with prunes
Ingredients:
- 1 chicken breast;
- 2 chicken eggs;
- 100 grams of prunes;
- 2 cucumbers;
- Mayonnaise 40%;
- Bay leaf, peppercorns;
- Salt to taste.
Boil the breast with a bay leaf and a few peppercorns. Cut the breast, prunes, boiled eggs, cucumbers into cubes. Mix mayonnaise with a few tablespoons of broth and season the salad. Add salt.
Dishes in the oven
Dishes cooked in the oven turn out very nourishing, juicy and tasty.
Chicken breast in a sleeve
Ingredients:
- 2 chicken breasts on the bone;
- 4 cloves of garlic;
- 1.5 teaspoons chili sauce with garlic;
- 1 teaspoon each of sweet mustard and vegetable oil;
- Seasoning for chicken, salt, pepper to taste.
Mix chili sauce with mustard, oil, seasonings, pepper and finely chopped garlic. Coat the breasts and leave to marinate for 2 hours. Preheat the oven to 200 o C. Place the breasts in a baking bag and bake for 40 minutes. After the time has passed, cut the sleeve, add temperature and bake for another 10 minutes.
Breasts baked with herbs
Ingredients:
- 8 chicken breasts;
- 150 grams each of grated Parmesan cheese and breadcrumbs;
- 100 grams of butter;
- 11 teaspoons each of basil and dried thyme;
- 1 teaspoon oregano;
- Half a teaspoon of dried garlic;
- Salt, ground red pepper to taste.
Slice the breasts lengthwise to a thickness of 2 centimeters. Mix breadcrumbs, cheese, herbs and spices. Melt the butter, dip the meat and roll in breadcrumbs and place on a greased baking sheet. Bake at 200 o C for 20 minutes.
Harmonic
Ingredients:
- 3 chicken breasts;
- 3 medium tomatoes;
- 3 tablespoons each of sour cream and soy sauce;
- 2 cloves of garlic;
- Vegetable oil;
- Parsley, salt, pepper to taste.
Grind the herbs and garlic, mix with soy sauce, salt and pepper. Coat the chicken with marinade and leave for 40 minutes. Cut the tomatoes into rings. Grease a baking sheet with oil, place the breast, make slits across and insert a tomato ring into them. Pour over sour cream and place in the oven, preheated to 190 o C for 40 minutes.
Breast in honey sauce
Ingredients:
- 2 chicken breasts;
- 1 tablespoon each of light honey and soy sauce;
- Juice of half a lemon;
- Greenery.
Mix lemon juice, honey and soy sauce, rub the breasts and leave for 10 minutes. Place chopped greens in a mold, lay out the breasts, pour over the sauce, and between the breasts put half a lemon from which the juice was squeezed. Bake for half an hour at a temperature of 190 o C.
Quiche with mushrooms and chicken
Ingredients:
- 150 grams of boiled chicken breast;
- 300 grams of champignons;
- 2 medium tomatoes;
- 200 grams of flour;
- 80 grams of butter;
- 4 eggs;
- 200 grams 20% cream;
- Salt, pepper, parsley, nutmeg to taste.
Pour the flour into a deep bowl, add the butter cut into pieces and knead. Add 3 tablespoons of cold water and an egg to the dough. Knead the dough and put it in the refrigerator. Chop the mushrooms and meat, add salt and pepper and fry for 15 minutes. Pour the cream into a bowl, mix with 3 eggs, parsley, nutmeg, salt and beat with a whisk or mixer. Remove the dough from the refrigerator, roll it into a circle, place it in a baking dish and pierce it in several places with a fork. Bake for 15 minutes at 180 o C. Remove from the oven, lay out the filling and pour in the filling and place in the oven for 40-50 minutes at 180 o C.
Breast with pineapple and cheese
Ingredients:
- 4 chicken breasts;
- 100 grams of hard cheese;
- 2 tablespoons sour cream;
- 1 clove of garlic;
- 1 egg;
- Breadcrumbs;
- Salt and pepper to taste.
Cut the breast lengthwise, making a pocket, rub well with salt and pepper and a mixture of chopped garlic and sour cream. Coarsely grate the cheese, mix with pineapples and sour cream, stuff the breast. Beat the egg and add salt. Dip the meat in the egg, roll in breadcrumbs, and fry in a frying pan. Place in the oven for 15-20 minutes at 190 o C.
In Spanish
Ingredients:
- 4 chicken breasts;
- 200 grams of canned pineapple pieces;
- 250 grams of canned tomatoes;
- 100 grams of pitted olives;
- 1 medium onion;
- 100 grams of hard cheese;
- 2 cloves of garlic;
- 1 tablespoon vegetable oil;
- 5 teaspoons each of ground cinnamon and cumin;
- 2 tablespoons broth or water;
- Half a teaspoon of salsa sauce;
- 1 green bell pepper;
- Salt to taste.
Fry the meat on both sides in vegetable oil. In the same frying pan, fry onions, garlic and peppers, add tomatoes in pieces, broth, cinnamon with cumin, sauce, and bring to a boil. Pour the roast into the mold, place the meat on top, cover with foil and place in the oven at 200 o C for 40 minutes. A few minutes before ready, sprinkle with grated cheese and place in the oven. Garnish with sliced olives.
Breast with Provençal potatoes
Ingredients:
- 4 chicken breasts;
- 600 grams of potatoes;
- 200 grams of tomatoes;
- 100 grams of broth;
- 150 grams of Dutch cheese;
- One medium onion;
- 2 tablespoons each of sweet mustard and lemon juice;
- 4 tablespoons olive oil;
- A teaspoon each of thyme and rosemary;
- Salt, white pepper to taste.
Wash the chicken breasts, dry with a paper towel, salt and pepper and sprinkle with lemon juice. Heat 2 tablespoons of olive oil in a frying pan and fry the breasts for 2-3 minutes on each side. Mix mustard with thyme and rosemary (half a teaspoon each). Place onion cut into half rings into a baking dish, top the breast, brush with mustard and herbs, lay out the tomatoes and pour in the heated broth, sprinkle with grated cheese. Place in the oven preheated to 180°C and bake for 30-35 minutes. Peel the potatoes, chop coarsely and place in the pan. Mix 2 tablespoons of oil and half a spoon each of thyme and rosemary, pour over the potatoes and stir. After cooking the breast, heat the oven to 220 o C, put in the potatoes and bake for 7-10 minutes.
Chicken in yoghurt with curry
Ingredients:
- 6 chicken breasts;
- 2 cups natural yogurt;
- 5 glasses of cream;
- 1 medium onion;
- 1 clove of garlic;
- 2 tablespoons of chopped coriander;
- 1 tablespoon each of curry, lime juice;
- 1 teaspoon lemon zest;
- Salt and pepper to taste.
Mix cream, yogurt, coriander, finely chopped onion and garlic, zest, curry and pepper, marinate the meat in this mixture for 2 hours, putting it in the refrigerator. After the time has passed, place the breast in a mold and bake for 45-50 minutes at 180 o C.
Chicken breasts in foil
Ingredients:
- 1 chicken breast;
- 3 tablespoons vegetable oil;
- 1 teaspoon each of dry onion and garlic;
- Salt and pepper to taste.
Mix little salt, pepper, spices, coat the breast with the mixture. Grease a baking sheet with oil, place the meat and cover with foil. Preheat the oven to 200 o C, bake for 20 minutes.
Dishes in a slow cooker
Chicken cooked this way will be incredibly tender and juicy. Suitable for baby and diet food.
Steamed chicken breast
Ingredients:
- 400 grams of chicken breast;
- 100 grams of Mozzarella cheese;
- Garlic clove;
- Greenery;
- Salt and pepper to taste.
Chop the herbs and garlic. Cut the mozzarella into small cubes. Mix everything, add salt and pepper. Pinch together with toothpicks and place on the steaming rack in the slow cooker. Cook for 20 minutes from the moment the water boils.
Chicken with cream
Ingredients:
- 400 grams of chicken breast;
- 500 grams 38% cream;
- 200 grams of tomatoes;
- Marjoram, thyme;
- Salt, spices to taste.
Wash the breast and cut into small cubes along with the tomatoes. Pour all ingredients into the multicooker bowl, add cream, salt, pepper and stir. Cook for 20 minutes with the lid closed. When serving, sprinkle with marjoram and thyme.
Chicken cutlets with cheese
Ingredients:
- 500 grams of chicken breast;
- 120 grams of hard cheese;
- 50 grams of butter and vegetable oils;
- Breadcrumbs;
- Dill, parsley;
- Salt, spices to taste.
Chop the greens and grate the cheese on a coarse grater, mix with butter and add salt. Make balls from the cheese mixture and place in the freezer for 5 minutes. Grind the chicken breast in a meat grinder, add salt, add spices and stir until smooth. Form the minced meat into flat cakes and place a cheese ball in each. Form cutlets and roll in breadcrumbs. Pour vegetable oil into the multicooker bowl, place the cutlets and cook for 20 minutes with the lid open. Turn the cutlets halfway through cooking.
Ingredients:
- 500 grams of chicken breast;
- 3 medium sized onions;
- Garlic clove;
- 400 grams of water;
- Salt, spices to taste.
Pass the breast, onion and garlic through a meat grinder, add salt and pepper, add spices, knead and form cutlets. Pour water into the multicooker bowl, place the container for steaming and place the cutlets in it. Cook for 20 minutes with the lid closed.
Casserole “Tenderness”
Ingredients:
- 400 grams of chicken breast;
- 100 grams of hard cheese;
- 4 large potatoes;
- 2 eggs;
- 2 medium onions;
- A glass of sour cream 25% fat;
- 10 grams of butter;
- 2 tablespoons flour;
- Salt, pepper, spices to taste.
Finely chop the onion, breast and peeled potatoes. Mix, salt and pepper. Beat eggs and add sour cream and flour. Grease the multicooker bowl with butter, pour in the mixture and filling. Sprinkle grated cheese on top. Bake for 50 minutes with the lid closed.
"Chicken Kingdom"
Ingredients:
- 500 grams of chicken breast;
- 50 grams of mayonnaise 50%;
- 1 teaspoon vegetable oil;
- Cherry tomatoes, fresh herbs;
- Thyme, basil, oregano, salt, pepper to taste.
Remove skin and fat from the breast, rinse and dry with a paper towel. Make several deep cuts across the grain, rub well with salt, pepper and a mixture of spices. Grease with mayonnaise. Pour oil into the multicooker bowl and place the breast. Bake for 15 minutes on one side and the same on the other. When serving, garnish with tomatoes and sprinkle with herbs.
Chicken breast with oranges
Ingredients:
- 300 grams of breast;
- A teaspoon of olive oil and acacia honey;
- Garlic clove;
- 1 orange;
- Thyme, pepper, hot paprika, turmeric, salt to taste.
Mix oil, honey, squeezed garlic, salt, spices and juice of half an orange. Pierce the breast in several places with a thin knife, brush with marinade and leave to marinate for 15-20 minutes. Place the marinated fillet on foil, cover the sides with orange slices and zest, wrap tightly and place in the multicooker bowl. Bake for 45 minutes.
Baked brisket
Ingredients:
- 200 grams of chicken breast;
- 1 tablespoon each of vegetable oil and mayonnaise;
- 4 tablespoons dry white wine;
- 40 grams of butter;
- Spices, salt, pepper to taste.
Make a cut along the breast, grease with mayonnaise with spices, salt and pepper. Grease the multicooker bowl with oil. Place the meat and fry for 15 minutes on each side in the “Bake” mode.
Stuffed breast with Feta cheese
Ingredients:
- 700 grams of chicken breast;
- 50 grams of Feta cheese;
- 3 large champignons;
- Half a stalk of celery;
- 1 small clove of garlic;
- 1 tablespoon olive oil;
- Greenery;
- Salt and pepper to taste.
Cut the breast lengthwise as deep as possible, cut the mushrooms into large pieces, chop the garlic and herbs, chop the celery into half rings, mix everything and stuff the breasts with the mixture. Sprinkle salt on top and secure with toothpicks. Place in a multicooker bowl and drizzle with olive oil. Cook for 30 minutes in the “Stew” mode.
