In the diet of every person, there must be meat, because it saturates the body with useful amino acids and energizes for a long time.
An excellent option for those who maintain a figure and care about health is chicken breast. Not all housewives like to cook breast, because improper cooking leads to overdrying of meat. However, if you follow some cooking rules, you can get a delicious dish at the exit.
How long does it take to fry chicken breast in a pan?
Chicken breast is fried in a pan as a whole, as well as pre-prepared pieces. The choice of roasting time depends on their size.
The breast, which is cooked whole, is first fried over high heat for about 10 minutes. Next, the fire is reduced and the meat is fried for 15 minutes.
If chops are being prepared, they should be fried for 10 minutes on each side, and the pieces are fried with stirring for 20 minutes over medium heat.
The subtleties of cooking breast in a pan
Meat before frying is better marinate for twenty minutes so that it turns out soft, juicy, acquires a special aroma. It is easier to marinate the chicken breast and leave it in a container in the refrigerator overnight.
The easiest way is called the following:
- the meat is beaten to identical pieces, putting the breast in a bag;
- then the meat is beaten a little with a wooden mallet.
How to Grill Chicken Breast
- Breast in this pan is fried quite simply. To do this, the dishes are preheated and slightly oiled.
- On each side, the meat is fried for a couple of minutes. Garnish chicken breast with freshly cut salad or grilled vegetables.
- The pan should be of high quality and thick so that the chicken breast in the pan turns out juicy and with a golden crust. The taste depends on the roasting and on the chosen marinade.
Interesting recipes for chicken breast in a pan
Grilled breast
Ingredients:
- 800 g breast,
- seasoning mix,
- salt and pepper to taste.
Cooking process:
- The fillet is washed and dried. Each fillet is cut in half lengthwise. The pan is preheated to high temperatures, and the dried breast is laid out on it.
- It is fried for about two minutes so that scorching appears on both sides.
The finished fillet is removed, and sprinkled on a dish with salt and a mixture of seasonings. - The meat is covered with a plate and left for a few minutes so that the fillet “sweats” and the seasonings are evenly distributed.
Stuffed breast, in a frying pan
There are a lot of options for stuffing chicken breast:
- cheese with herbs;
- fried bacon with cheese;
- sour cream with mushrooms and onions;
- boiled eggs with mayonnaise and herbs;
- minced meat with sweet pepper and spices;
- pineapples or orange pulp.
Before cooking, the breasts are lightly dried with paper towels, and an incision is made to form a pocket. After that, the meat is stuffed, breaded and fried.
Chicken breast chops in a pan
Ingredients:
- 1 breast
- 2 eggs,
- 70 g flour
- vegetable oil for frying,
- salt and seasonings
- greens for serving.
Cooking process:
- The meat is washed, dried, and then cut into medium-sized pieces. Each of the pieces is beaten on both sides to make the meat thin, and then salted and seasoned.
- After that, the breading is prepared. Break the eggs into a bowl and beat with a fork. The finished meat is rolled in flour and transferred to the egg mass.
- Chops are dipped in hot oil in a frying pan and fried on both sides over medium heat.
- Ready chops are transferred to a plate, decorated with herbs and served hot. Successful additions to the dish are canned tomato sauce, grain mustard and tomato sauce.
Chicken breast with green pear in a pan
Ingredients:
- 1 breast
- 1 green pear
- 1 teaspoon sugar
- cinnamon,
- ground black pepper (or a mixture of spices),
- salt.
Cooking process:
- The meat is cut diagonally on one side. Next, the fillets are salted and sprinkled with spices on each side.
- The pear is cut into thin slices and inserted into the slots so that they do not protrude much from there.
- The side stuffed with pear is lightly pressed down with a spatula. The breast is fried and served to the table.
- After mixing the aromas of meat and pear, a wonderful flavor bouquet is obtained.
Chicken breast fillet stewed in a pan in cream
Ingredients:
- 1 kg fillet,
- 3 garlic cloves,
- 2 bulbs
- 250 g cream
- 50 g butter,
- 2 tablespoons flour
- 5 tablespoons of vegetable oil,
- seasonings, salt and spices.
Cooking process:
- Chicken fillet washed, dried and cut into cubes or stripes. Spread the meat in a heated frying pan with butter and fry it over medium heat for about 7 minutes.
- Separately, sour cream sauce is prepared in a saucepan, which should turn out thick, but liquid. To do this, melt the butter, and finely chopped garlic is sent to the pan.
- After it becomes golden, flour is sent to it and mixed thoroughly for a minute. Gradually pour in the cream, stirring well so that there are no lumps. The mixture is brought to a boil and removed from the stove.
- Chopped onions are sent to the meat, reduce the heat and simmer for about 5 minutes under the lid. Then it is seasoned and salted. At the end, add the sauce, cover with a lid and simmer for 15 minutes.
- After the dish is removed from the stove, it is allowed to cool slightly and served to the table!
And finally, a couple of facts “for” chicken fillet
Chicken breast is a unique dietary meat, and it is prepared in various ways. In baked or boiled form, it can be eaten by almost everyone; chicken breast is allowed to be included in diets and baby food. Thanks to the presence of numerous recipes, you can diversify the diet and make the festive table more attractive!
Chicken breast ideas in a pan - photo
To fry a juicy chicken breast in a pan, you need a proven recipe, and I will tell you today. When the chicken has a beautiful golden brown, it instantly causes an appetite and everyone wants to try it. In order for the meat to retain its juiciness, it must first be sealed. This is easy to do with a simple breading. Chicken meat turns out juicy and soft, which is good news, because some do not like chicken breast because of its dryish structure. But today we will destroy all myths and fry a juicy chicken breast in a pan according to my recipe with a photo. It will turn out delicious meat that will appeal to all adults and children. Why do I cook dishes from chicken fillet more often than from other types of meat? Because ile has a low calorie content, and this is good news. My figure remains in great shape, but at the same time everyone is full and happy. It is a complete protein that the body needs so much. For anyone involved in sports, I advise you to include tasty chicken breast in your diet more often. Also, chicken fillet can be safely given to children. Now, I hope, chicken meat will be on your table much more often than before. 
Required products:
- 1 skinless chicken breast
- egg,
- breadcrumbs,
- salt pepper,
- vegetable oil for frying.
Recipe with photo step by step:
Cut the chicken breast into slices, salt and pepper them and beat them lightly so that the dense structure of the breast becomes softer. 
Lightly beat the chicken egg, dip the chicken meat in it, then roll in breadcrumbs. You can buy breadcrumbs at the store, or you can make your own. 
Pour 2-3 tablespoons of oil into a frying pan, heat a little over medium heat, put the pieces of chicken breast and start frying. We will not fry for long, as the chicken breast is cooked in a few minutes. 
When one side of the chicken is browned, turn over and fry the other side. A couple of minutes on each side is enough for the meat to cook properly. 
Ready juicy chicken breast is immediately served to the table with a side dish of cereals,
Hello.
We continue to develop the theme of cooking juicy chicken breast. The last note was about baking, and today we will cook the breast in a pan. Again, our main goal is to prove that white chicken meat does not necessarily come out dry and tough. Thanks to some tricks, it can be made juicy, tender and melting in your mouth.
And for this you do not need to have several years of culinary practice behind you. Just follow the described recipes step by step, presented in the form of a description with a photo, and everything will turn out in the best possible way.
Chicken breast in a pan in sour cream sauce
Let's start with the simplest method, which takes the least time. This is breast in sour cream sauce.
Ingredients:
- Chicken breast - 1 piece (2 fillets)
- Sour cream - 130 g
- Salt, pepper, coriander
Cooking:
1. Cut the breast into cubes about 2-3 centimeters in size.
2. Put the meat in a preheated pan with vegetable oil and fry it over medium heat until white, remembering to stir occasionally.
3. When the meat turns white, add half a teaspoon of salt and spices.
4. Stir, add sour cream, mix again and simmer over medium heat under the lid for 20 minutes.
Ready. Bon Appetit!
Chicken in sour cream sauce goes well with absolutely any side dish, whether it be fresh or cooked vegetables, pasta or rice.
Tender fillet in sour cream with mushrooms
The previous recipe can be a little more complicated and give it a mushroom flavor.
Ingredients:
- Chicken fillet - 500 g
- Mushrooms - 200 g
- Sour cream - 200 g
- 1 bulb
- Seasonings to taste
Cooking:
1. Fry onions and mushrooms (in our case, champignons) in a pan. To do this, cut the onion into half rings, and the mushrooms into small slices. Roasting is done over medium heat for 10 minutes with occasional stirring.
If you take frozen mushrooms, then first fry them until cooked without defrosting, and only then add onions to them
2. Further actions are similar to the previous recipe. Put the fillet pieces in the pan and fry them until the meat turns white. Then add salt, spices and sour cream. Stir well and leave to simmer covered over medium heat for 20 minutes.
Ready. Bon Appetit!
Easy chicken recipe in creamy sauce
And here is the simplest version of cooking breasts in cream. No extra ingredients. Very convenient when you want and quickly and tasty.
Ingredients:
- Chicken breast - 2 pcs (4 fillets)
- Heavy cream - 100 ml
- Krkuma
- Salt pepper
Cooking:
1. This time, the chicken needs to be cut into fairly large pieces. So that you can turn each individual piece during frying.
2. Fry the fillet in a pan with vegetable oil over medium heat.
Fry on both sides until golden brown.
3. When both sides are golden, reduce the heat to a minimum and continue frying for another 10 minutes, stirring constantly, then pour in the cream and add the turmeric. We mix.
4. We continue to fry the meat for a few more minutes, stirring constantly. As soon as the cream thickens, the dish is ready.
Bon Appetit!
Video recipe for juicy breast in cream with cheese
And here is a more complex recipe for breast in a creamy sauce with cheese. It involves not only frying in a pan, but also bringing to readiness in the oven. This is a very suitable option for a festive table, because the fillet is cooked whole without being cut into pieces, so the appearance is very beautiful.
Take 2 minutes, watch the video, you will like it.
Recipe for chicken fillet in mayonnaise sauce
If your refrigerator contains only mayonnaise from sauces, then even in this case it is possible to cook a gourmet dish.
Ingredients:
- Chicken fillet - 600 g
- Mayonnaise - 350 g
- Vegetable oil - 150 ml
- Water - 100 ml
- Greens - to taste
- Garlic - 1 head
- Salt, pepper - to taste
Cooking:
1. Cut the chicken fillet into thin and long plates and fry in a pan with vegetable oil over medium heat until golden brown on both sides.
2. We make mayonnaise sauce by mixing and whisking water with mayonnaise and adding finely chopped garlic there. Pour the resulting sauce into a frying pan with golden chicken.
3. Then cover the pan with a lid and simmer the meat over medium heat for another 15 minutes. And you're done. Easy and fast. And most importantly, delicious.
Bon Appetit!
Grilled chicken in soy sauce without oil
Well, I want to finish the topic of cooking meat in sauce with a recipe for fillet in soy sauce on a grill pan. Of course, you can also use a regular frying pan, otherwise you will have to add vegetable oil to it, which will slightly change the taste. And I also want to tell you how to cook teriyaki sauce for this dish, so I would like the taste to be as “pure” as possible.
Ingredients:
- Chicken fillet - 400 g
- Soy sauce - 2 tbsp.
- Spices - to taste
Cooking:
1. We wash the fillet, dry it with a paper towel and cut into strips.
2. Pour the meat with soy sauce, add chicken spices, mix well, cover with cling film and put in the refrigerator for 30-40 minutes.
3. Preheat the grill pan and put chicken strips on it. Fry on both sides until golden brown.
4. Now prepare the teriyaki sauce. We need soy sauce and regular granulated sugar. In a regular frying pan, heat the soy sauce over medium heat, and then add the sugar. Stir constantly and wait until the mixture thickens to the state of sour cream. The sauce is ready. Pour over cooked chicken and feel like you're in an Asian restaurant.
For 100 ml of soy sauce you need 1 teaspoon of granulated sugar
How to fry chicken breast in batter with cheese
The next way to cook chicken in a pan is to fry in batter.
Here is a very tasty recipe for batter with cheese. If there is no cheese on hand, then you can do without it, but it certainly tastes better with it.
Ingredients:
- Chicken fillet - 400 g
- Egg - 1 pc.
- Flour - 2 tbsp.
- Salt and pepper - to taste
Cooking:
1. We cut the chicken into pieces that are convenient for you for further frying and beat them off on both sides.
2. Prepare the batter by mixing the egg, flour and salt and pepper in one bowl.
3. Dip the breast in batter and immediately put it in a preheated pan with vegetable oil.
4. Fry on one side over medium heat for 5 minutes, then turn the pieces over.
5. After that, reduce the heat to a minimum and sprinkle the meat with finely grated cheese.
Then cover the pan with a lid for 5 minutes.
During this time, the cheese will melt and the dish will be ready.
Bon Appetit!
Soft and juicy chop in breadcrumbs
Another type of batter is with breadcrumbs. It turns out a crispy crust and a juicy filling. Delicious. And very simple.
Ingredients:
- Half chicken breast (1 fillet)
- 2 eggs
- Flour -
- Breadcrumbs
- Garlic - 3 cloves
- Salt, pepper, coriander
Cooking:
1. Take a defrosted or chilled fillet and cut it in half along the fibers.
The fillet is in two parts. One is small, it is simply cut off and used as is, and the second is large, and it needs to be cut along
2. We beat off the resulting thin slices of meat on one side.
3. Sprinkle the fillet with spices.
4. Break the eggs and stir in a separate plate. Pour the flour and breadcrumbs into separate bowls.
6. We heat the pan, pour vegetable oil into it (you can add butter), crushed garlic cloves and lay out the chops.
7. Since the chops are quite thin, it is enough to fry them for literally two minutes on each side.
Chicken breast chops are ready. Bon Appetit!
Breast in batter in a deep-fried pan
And I can't get past this recipe. Of course, it is not useful at all, but it is so tasty that it is simply a crime not to include it here.
Ingredients:
- Chicken fillet - 1 piece
- Egg - 1 pc.
- Warm water - 100 g
- Salt - 1 pinch
- Flour - 200 g
If instead of water you take beer, you get an incredibly fragrant beer batter.
Cooking:
1. It is very important to cut the fillet into thin long strips. This will allow them to fry faster on the one hand, and be large enough on the other so that you can cook them one at a time.
2. Prepare the batter by mixing the egg, water, flour and salt. The mixture should be quite thick, the consistency of sour cream.
3. We put the fillet in a separate bowl with flour and carefully roll each strip in flour, then lower it and coat it in the prepared batter.
4. We will make a deep fryer from an ordinary deep frying pan or pan. To do this, simply pour so much vegetable oil into the selected container so that the fillet pieces are completely drowned in it and heat it over high heat.
Place the meat pieces one by one into the hot oil. If they stick together in the pan, separate them with a fork.
5. When the batter turns golden and the oil begins to sizzle strongly, this will mean that the chicken has begun to let the juice out. From this moment, we detect one minute, after which we take out the resulting chicken sticks. Everything about everything will take about 6 minutes.
Do not put all the prepared meat at once, cook in small portions of 3-4 pieces so that the strips do not stick together
6. Ready sticks can be eaten immediately hot, dipped in cheese or other favorite sauce. Just don't get burned.
Bon Appetit!
Bacon-wrapped chicken breast in a pan without oil
Well, I saved my favorite recipe for last. It's chicken in bacon. A wonderful recipe for which you do not need anything but fillets and strips of bacon (they are also called Hungarian). This is a great appetizer for the holiday table.
Cooking:
All you need to do is take thin strips of ham (available in any supermarket in vacuum packaging) and wrap thinly sliced \u200b\u200bchicken fillets in them.
And then fry them in a pan for 5-7 minutes on each side over medium heat. It is not necessary to add oil to the pan, because. The bacon will release enough fat to keep the meat from burning.
To prevent the bacon from unraveling, place the rolls in the pan so that the side where the tip of the wrapped bacon sticks out is fried first.
Ready. No complications and a large list of ingredients. And the taste is simply indescribable. I highly recommend you cook these chicken rolls for the festive table of the next celebration.
Well, my top ten best chicken breast recipes in a pan are over.
Thanks for attention.
Breast fillet is considered dietary meat, it is the leanest part of the chicken, so it is recommended for dieters. And it is precisely for this reason that it often turns out dry in a pan, since it is delicious to cook a chicken breast in a pan and keep its juiciness only by stewing it in some kind of sauce, and even with vegetables or mushrooms. Well, what if you want fried food? How do you get crispy chicken and keep the juice in it? Only by sealing it inside with a good layer of breading. So today we will fry breaded chicken breast.
The breading will consist of three ingredients: flour, eggs and breadcrumbs. And my task is to tell you how to use them and how to fry them so that the coat on the chicken fillet stays in place and does not slip, which happens to inexperienced chefs.
Ingredients:
- chicken fillet - 2 pieces;
- salt - 1 tsp;
- flour - 2 tablespoons;
- egg - 1 pc;
- breadcrumbs - 3 tablespoons;
- sunflower oil - 1/4 cup.
How delicious to fry chicken breast in a pan
- From the two halves of the chicken breast, you get four chops - which, in principle, our chicken will turn into in the end. It is better to cut the chicken in a slightly frozen state, cut each piece into two slices with a knife with a wide blade.
- Salt on all sides and beat off. To prevent splashes from flying around the kitchen, cover the meat with a plastic bag. We beat off lightly, without fanaticism, first on one side, then on the other.
- We'll pan it further. As I already wrote, for breading you need flour, eggs and crackers. Pour the bulk ingredients individually into flat plates, and break the egg into a not very deep and wide plate, shake lightly with a fork.
- Now we act in this order: roll on all sides in flour.
- Dip in the egg.
- Roll in breadcrumbs.
- We put our chops on a cutting board and leave them to lie down for 10 minutes. This is necessary so that the flour and crackers soften a little, swell and thicken, then during cooking in a pan they form a good crispy crust on the chicken breast that will not fall off, the meat juice will remain inside and it will definitely turn out delicious.
- In the meantime, pour sunflower oil into the pan, heat it well over high heat, then reduce the fire and put the chops.
- Fry on the first side for 3 minutes and turn over. Regulate the heat, it is important that the crust grabs, browns, but does not burn. On the second side, 3 minutes is also enough. Chicken fillet cooks quickly and, in principle, it is already ready, but for greater certainty, you can still hold it for 2 minutes. But no more! Otherwise, all efforts to preserve juiciness will be in vain and you will dry it out.
- Put the finished meat from the pan, let it rest for 5 minutes and serve with any suitable side dish and a light vegetable salad.
Good appetite!
And from me a few more small tips on how you can cook such a chicken breast in a pan even tastier:
When you heat sunflower oil, put in it 1 small clove of garlic, cut into thin slices, and a sprig of rosemary, and before putting the chicken, take them out, you will get a very fragrant oil and, of course, chicken.
Grate hard cheese into bread crumbs. Just 1 tablespoon is enough. The crust on the meat will become more interesting.
Prepare cream cheese sauce for chicken: heat 10% cream in a saucepan (do not boil!), remove from heat, break 1 egg into hot cream, beat quickly with a whisk, pour 2 tablespoons of grated cheese, add a pinch of nutmeg and serve to the chicken breast. Well suited and. Tasty? Tasty!
White chicken breast meat is a tasty versatile product, contains a minimum of fat and is ideal for both dietary low-calorie dishes and for a festive table.
Chicken fillet is saturated with vitamins of groups B, PP, A, H, F, contains magnesium, zinc, iron, and many more useful substances for our body.
There are many recipes for cooking chicken breast in a pan. Let's dwell on the best, interesting and unusual.
Breast in a pan - general principles of cooking
The principle of cooking chicken fillet is simple: if you bought a whole carcass in the store, cut it and carefully separate the breast, remove the skin. If you already have a ready-made fillet, then immediately proceed to the cooking process.
Cut the washed chicken breast lengthwise into several pieces. So each of them will become thinner and the portions will be larger. Be sure to beat it with a hammer - this will give it softness. Frying chicken breast is easy, it is important to keep it juicy and tender at the same time. To preserve the juice in fried white meat, cooks recommend cooking it in batter or breadcrumbs. Another way to avoid dry breasts when pan-frying is to add salt after cooking. You can add sauce or mayonnaise, but then the meat will turn out not fried, but stewed.
Breast in a pan, fried in dough
The original recipe for cooking dietary meat. The chicken will turn out juicy with a crispy crust. Served with mashed potatoes, herbs, you can pour hot sauce.
Ingredients:
Two eggs;
Chicken breast from one carcass;
Half a cup of wheat flour;
garlic to taste;
Vegetable oil, spices, salt.
Cooking method:
The chicken breast is washed, allowed to dry, cut into slices no more than one centimeter thick. The meat is lightly beaten with a hammer, sprinkled with spices, salt. Garlic is passed through a press, added to the meat, mixed and left to marinate. Eggs beat well. Vegetable oil is poured into a well-heated frying pan, chicken pieces are dipped in beaten eggs, then rolled in flour. Fry on both sides on medium gas until the crust becomes golden brown.
Breast in a pan in batter
Chicken breast fried in batter is soft and juicy. This dish is ideal for a children's menu. A little time is spent on cooking, but the serving of the dish becomes unusual and refined.
Ingredients:
Chicken fillet;
1-2 table eggs;
Half a glass of milk;
Salt, pepper to taste;
Sunflower oil.
Cooking method:
Chicken breast is cut into portioned pieces, washed under running water. Meat can be beaten off a little on both sides. Sprinkle with spices, salt and leave to marinate for a while. At this time we are preparing the batter. Break two chicken eggs into a bowl, add milk and flour. Beat until the consistency of liquid sour cream with a whisk or blender so that there are no lumps. If you do not have flour in your house, you can use only an egg beaten with milk as a batter.
Dip the chicken pieces in the resulting batter and put in a heated frying pan with oil. Fry on both sides until golden brown. At the end of frying, the fire can be slightly reduced and the fillet can be steamed for a short time under the lid. Served with a side dish, fresh vegetables and herbs. As an aperitif, light wine or beer is suitable.
Breast in a pan with lemon juice
Another way to get fried but tender white meat is to soak the fillet with lemon juice. Chicken breast soaked in lemon juice, when fried in hot oil, forms a protective layer that prevents the marinade from leaking out. Therefore, the dish will turn out rich and tasty.
Ingredients:
One chicken breast;
Half a lemon;
Spices, salt to taste;
Vegetable oil.
Cooking method:
We cut the washed chicken fillet crosswise into several parts no more than one and a half to two centimeters thick. Pour the squeezed lemon juice over the meat, salt and leave to soak. After 10-15 minutes, put the breasts one by one in a pan with heated vegetable oil.
Fry for five minutes on each side until golden brown. The savory dish is ready!
Serve with vegetables, canned green peas, red or white beans.
Breast in a pan in a creamy marinade
Unusually delicious chicken breast, pre-soaked in cream. Grated cheese can be sprinkled on the fried hot pieces, it will melt and make the dish unsurpassedly appetizing.
Ingredients:
Four pcs. chicken breast fillet;
A glass of cream;
5 cloves of garlic;
One tablespoon of curry powder;
One tablespoon of olive oil;
One tablespoon of vegetable oil;
Salt to taste;
Cheese optional.
Cooking method:
Cream at room temperature is mixed with olive oil and whipped with a whisk. Washed and beaten pieces of meat are placed in the resulting mass. Put in the refrigerator for one and a half to two hours. Garlic is passed through a press and mixed with curry powder. Chicken fillet soaked in a creamy sauce, rubbed with a mixture of curry and garlic. Spread on a hot pan and fry for 5-7 minutes on each side. Sprinkle with grated cheese before serving.
Breast in a pan with vegetables and walnuts
Very high-calorie and satisfying chicken breasts are fried in a breading of chopped walnuts. Your family will be truly surprised, and guests will ask for an original recipe.
Ingredients:
4 things. chicken fillet;
4 teaspoons of mustard;
200 g of peeled walnuts;
2 table eggs;
Half a glass of flour;
500 g frozen mixed vegetables;
100 ml of olive oil;
30 g of leaf lettuce;
Zest of ½ lemon;
Salt, ground black pepper to taste.
Cooking method:
Chicken fillet is washed, dried, rubbed with salt and pepper. Coat with mustard and leave for 10 minutes. Meanwhile, the walnuts are crushed and lightly fried in a frying pan without oil. Eggs are beaten with a whisk or a mixer. The chicken pieces are then breaded in flour, dipped in beaten egg and rolled in chopped walnuts. Heat the olive oil in a large frying pan and fry the breast pieces for 7 minutes on each side.
The finished fillet is laid out on a heated dish and left in a warm place. Frozen vegetables are boiled for five minutes in boiling salted water, thrown into a colander and heated in the same pan where the breasts were fried. Washed lettuce leaves are placed on a large dish, then chicken fillet and vegetables are laid out. The dish can be garnished with lemon zest.
Breast in a pan - French salad on the table
With the addition of chicken breast, you can make a truly French salad - fresh, sophisticated, at the same time simple. For such an original dish, you need the simplest products.
Ingredients:
Four chicken breasts;
1-2 green apples;
½ lemon;
100 ml soy sauce;
50 g lettuce leaves.
Cooking method:
Washed and drained chicken fillet is cut into squares of 2-3 centimeters. Fry carefully so that it doesn't dry out. At the end of frying, you can simmer a little. A green apple is peeled and cut into thin strips. To prevent the apple from turning dark, sprinkle with lemon juice. Lettuce leaves, fried pieces of chicken fillet are laid out in portioned vases, chopped apple is added. Sprinkle chopped walnuts on top, add mayonnaise and pour over soy sauce. The salad is served warm, in individual portions.
Breast in a pan - chicken in an omelette
Chicken breast in an omelet is a classic recipe for dietary white meat. The dish is ideal for both a hearty breakfast and a late dinner. Chicken breast is quickly absorbed by the body, saturating it with nutrients and vitamins.
Ingredients:
500 grams of chicken breasts;
Four canteen eggs;
One tablespoon of wheat flour;
100 grams of sour cream of medium consistency;
Salt and black pepper to taste.
Cooking method:
Remove the skin from the chicken breast and remove the bone. The fillet is cut in half crosswise to make several servings. Lightly beat with a hammer or the blunt side of a knife, each piece is salted on both sides.
Fry chicken pieces for thirty seconds on each side in a pan until lightly browned.
Lubricate the baking dish with oil and lay the pieces of chicken breast in one layer. Beat the eggs with a mixer or whisk, add salt and flour. Mix again. Then put sour cream and spices, mix thoroughly. The resulting omelet mass is poured over the meat laid on a baking sheet. Baked in the oven at a temperature of 220 degrees. After 15 minutes, a golden crust should appear - the omelette is ready!
Breast in a pan - rolls on a skewer
Chicken rolls are a festive dish with an original serving both as a cold appetizer and in addition to a side dish. Inside the chicken fillet, you can hide various fillings - mushrooms, cheese, bacon, ham, prunes, apple, herbs, garlic and much more. It all depends on the desire of the hostess and the preferences of the guests.
Ingredients:
1-1.5 kg of chicken fillet;
hard cheese;
Mayonnaise;
Ground black pepper;
Two tablespoons of sunflower oil;
Any topping is optional.
Cooking method:
The greens are washed, allowed to dry and finely chopped. Chicken breasts are cut with a sharp knife parallel to the working kitchen table into several thin plates. Pieces of meat are laid out on a large cutting board, salted, spices are added, sprinkled with herbs. Then the selected and prepared filling is laid. If these are mushrooms, then they are lightly fried with onions beforehand. If ham, then cut into small pieces. Closer to the wide edge of the chicken fillet put the stuffing. Sliced cheese is placed on top.
Starting from the end where the minced meat is laid, twist it with a roll. Secure with a wooden toothpick, piercing through the meat. Pour oil into a heated frying pan. Twisted rolls are laid out in a pan and fried over medium heat for about three minutes on each side. Then lay the fried chicken rolls in a baking dish in the oven. Each piece of fillet is smeared with mayonnaise. The baking sheet is placed in an oven preheated to 220 degrees for 35-40 minutes. Portioned chicken breast rolls on a skewer - ready!
Breast in a frying pan with teriyaki sauce
If you have tried all the common chicken breast recipes, this recipe is for you. White meat soaked in homemade sweet and sour teriyaki sauce will not leave you and your family indifferent. Try, dare, create!
Ingredients:
600-700 g chicken breasts;
4 tablespoons of soy sauce;
Two tablespoons of honey;
One tablespoon of tomato paste;
Olive oil.
Cooking method:
Soy sauce is poured into a deep bowl, honey is added and stirred until it dissolves. Then put the tomato paste and boil for no more than five minutes on slow gas. Leave to cool. Meanwhile, the breast meat is washed, cut lengthwise into portioned pieces. Chicken breasts are placed in the cooled home-made sauce. Everything is mixed and allowed to soak for 10-15 minutes. Pour vegetable oil into a well-heated frying pan and lay chicken breasts. Fry with an open lid until golden brown.
Breast in a frying pan ministerial style
Ministerial chicken breast schnitzel - suitable for a festive and everyday table. Especially children are interested in trying chicken in crackers. To prepare the dish, you will need a loaf - it is better to take not quite fresh - so it will be better cut.
Ingredients:
Half a kilogram of chicken breasts;
Two table eggs;
One loaf;
Pepper, salt, spices - to taste.
Cooking method:
Cut the white loaf thinly into small crackers. Washed chicken meat is cut into portions. Then lightly beat with a hammer, sprinkle with salt, add spices. Eggs are broken into a deep bowl, beaten with a whisk, lightly salted. Chicken breasts are dipped in a beaten egg and immediately rolled in breadcrumbs prepared from a long loaf. The fillet is placed in a well-heated pan with vegetable oil, fried until golden brown on both sides. Ministerial schnitzel is ready! Served with any side dish - potatoes, spaghetti, rice, beans, green peas.
If the batter turned out with lumps, wipe it through a sieve. There will be no trace of unbroken flour.
Fresh greens, when preparing chicken breast, are used without stems.
When cooking chicken rolls, the frying step in a pan can be skipped. But remember that when frying in a pan, you can make sure that the stuffed pieces of meat do not open. Of course, the taste will not change from this, but the appearance will be lost.
If there was no preliminary frying in the pan, and you sent the raw fillet to the oven, then increase the cooking time by fifteen minutes.
Forms made of heat-resistant glass should not be placed in a heated oven. Such dishes are placed in a cold oven, increasing the cooking time by ten minutes.
To enhance the taste of the breasts, use special seasonings for chicken meat. This will give the dish an additional aroma and refined taste.
