Home Meat Maggi sheets for frying chicken. Sunday recipe. Chicken breasts "in parchment". A few words about buying

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Maggi sheets for frying chicken. Sunday recipe. Chicken breasts "in parchment". A few words about buying

Hello!

A few words about the purchase:

I bought Maggi for the Second for tender fillet chicken breast with garlic and herbs in one of the Euroopt stores.

Price at the end of July 2018 was 1.52 BYN (discount on the discount card 0.03 BYN). In the end gave 1.49 Belarusian rubles (which is about $0.75).

Composition of seasoning Maggi on the Second for tender chicken breast fillet with garlic and herbs, specified by the manufacturer:

Dried vegetables (garlic (17%) (garlic pieces (12%), garlic powder), onion, tomato), sunflower oil, iodized salt (salt, potassium iodate), cooking oil (from palm oil), sugar, dried herbs (2.7%) (parsley (2%), savory, basil (0.34%)), ground spices (2 .5%) (black pepper (0.66%), curry, coriander, nutmeg, turmeric), dried garlic concentrate (garlic extract, maltodextrin), cornstarch, acidity regulator (citric acid).
The product may contain milk, celery, gluten.

In general, one could say that the composition is good, if there were no palm oil. I, frankly, missed it, studying the composition in the store.

Unlike those Maggi seasonings for the second, which I have already tried, there is a nuance here. Seasoning with oil is placed on special sheets for frying:

Those. the leaves are soaked in oil, and sprinkled with dry seasoning on top.

A few words about nutritional value Maggi on the Second for tender chicken breast fillet with garlic and herbs:

The energy value per 100 g dry product:
Proteins - 3.7 g
Fats - 37 g
Carbohydrates - 27 g
Energy value: 1963 kJ / 474 kcal

How to cook with Maggi on the Second for tender chicken breast fillet with garlic and herbs and what is required for this?

For cooking you will need: chicken breast - 4 pcs. (600 g).

Since chickens vary in weight, I was guided not by the number of chicken breasts, but by the weight of the chicken breast and the number of people for whom I cook.

I took 1 chicken breast from a butchered chicken. I usually divide it into 2 chicken fillets. The weight of 2 chicken fillets was 400 grams.

100 grams of chicken each (for 4 people) is quite normal for our family. Children may eat a little less.

How to cook?

1. Beat chicken breasts to a thickness of 1.5 - 2 cm.

Before beating chicken breasts, I advise you to pierce them all over with a fork. So they will be even more juicy and tender.

2. Unfold the frying sheet and place one chicken breast on half of it. Cover with the other half of the sheet.
Press the wrapped breast with your hand.

The most important thing is not to forget to press the sheets for frying with your hand:

so you better saturate the chicken breast with seasoning;
when frying, the sheets will not open.

Before I started to deal with chicken fillet, I set the pan to heat up.

3. Without adding oil, heat the pan and place the wrapped breast on it.

I didn't add oil to the pan. I immediately put 2 sheets of chicken fillet in it. It won't fit in my frying pan anymore. Its diameter = 24 cm.

4. Cook over low heat on a gas stove or medium heat on an electric stove for 5-7 minutes on each side. If the spices start to burn, reduce the heat and sauté until tender.

I kept chicken sheets on each side for about 6-7 minutes. During the initial laying of the sheets, nothing burns. Some oil may leak out when the sheets need to be turned over. Therefore, I advise you to turn them over as quickly and accurately as possible. Then you won't splatter anything and nothing will burn.

After the first 2 sheets were ready, I rinsed the pan, heated it, repeated with the remaining 2 sheets.

As a result, I received the following portion:

What did I like about Maggi Seasoning for the Second for tender chicken breast fillet with garlic and herbs?

The preparation of the dish is very simple and easy. Any novice hostess can handle it.
Minimum cooking time required.
The fillet is juicy and tender. Personally, I felt garlic the most from seasonings (but without later turning into a fire-breathing dragon).

TOTAL: I can recommend Maggi seasoning on the Second for tender chicken breast fillet with garlic and herbs as an interesting and simple option for preparing juicy chicken fillet. The only negative for me is the presence of palm oil in the composition.

I can tell you more about other Maggi seasonings for the second:

I invite you to visit me on a vegetable expanse:

I'll tell you HOW to prepare tomatoes for the winter WITHOUT STERILIZATION and WITHOUT VINEGAR;

and baking:

- apple pies and desserts: charlotte, Normandy Apple pie, crumble, baked apples, strudel with step by step Photo Recipes;

Hello, my dear lovers of delicious and fast food!

Today I want to talk about the next sheets for frying chicken from Maggi. It’s not the first time I’ve written about Maggi dishes, I somehow grabbed a condiment sale, now I’m trying it gradually.

In the last review, I made a whole step-by-step photo report on how I fried the fillet in these sheets and what happened, so today I will allow myself to get lazy and will not add step-by-step photos, everything is identical to the last time.

So, this is the seasoning I have this time.

As always, the back shows how to cook.

And, of course, composition.

Not everything is perfect here Palm oil. But it's not that scary. By the way, I recently looked at the composition of Hanoverian sausages - there is darkness there, a whole chemical plant ... So I forgive a small portion of Maggi's palm oil.

The frying sheets are soaked in fat, so this dish is not for a diet. The calorie content is indicated on the package with seasoning - 190 kcal per serving of 156 grams.

By the way, do not dream of a clean pan - you still have to wash it. In the process of cooking, part of the fat is melted from the sheets, plus the juice of the chicken itself, all this happiness leaks from the leaves and stains the pan.

This is the beauty I got:

The breast, like last time, turned out juicy, tender. But I liked the taste more in the previous leaves, with tomatoes and basil. It seems that in the last seasoning, the emphasis is on tomatoes, but I felt them more in this dish. The fillet turned out as if with sour tomato paste. I don’t reduce the score for this, as they say, all felt-tip pens are different in taste and color. But I didn't like that slightly sour taste.

But in general, the sheets are identical to the past, for fast food I recommend dinner.

But don't get carried away! Harmful palm oil is still in the composition))

My other reviews on Maggi spices.

My husband is a fan of "Maggi on the second" products. Before pregnancy, for the sake of interest and variety, I tried a lot different products from "Maggi for the second" and I can say that some dishes turn out really not bad, and some I would have cooked better without using these dry mixes, since the taste is still a little if not "chemical", then not very natural for sure. But bravo for variety! It was from a series of these products that I adopted the method of baking dishes in bags. So far I've only used foil.

When I got pregnant, I forbade myself "Maggi for the second", preferring natural dishes. Now I want to renew and cook something new.

In this review I want to talk about the mixture "Maggi for the second" "For juicy meat with homemade garlic and onions.

The mixture contains natural spices, no sodium glutamate has been added to it (for some reason it always seemed to taste that Maggi had it, but before pregnancy I didn’t delve into the composition of the products at all) and preservatives.

By the way, here is a photo of the composition, for those who are interested:

The shelf life of this mixture is adequate: a little less than a year (on my package it says that it was made on 08/07/2014, and is valid until 08/02/2015).

The bag is designed to cook four servings of meat. This will require 1 kg of meat. I took pork, as beef and veal take longer to cook.

In the package, in addition to the mixture

there is a baking bag,

it must be unfolded, put inside the meat, which must be pierced in several places, then pour the mixture and pour 100 ml of water room temperature(thanks to this water, then you get an excellent sauce for meat).

Then you need to fix the bag with a clip (it is also included) and try to carefully evenly distribute the mixture. Then the bag must be pierced in several places in order for the dish to turn out with a fragrant crust and bake at 200 degrees at the lower level of the oven for approximately 1 hour and 10 minutes (I always carefully check the meat for readiness, before turning off the oven, it took me a little longer - about an hour and a half).

The finished dish must be poured with the sauce from the package in which it was baked.

Here's what happened in the cut. As a side dish for pork, “light” vegetables, such as cabbage, are best suited:

The taste of the dish did not disappoint me, and my husband was delighted. "Chip" I think the sauce - spicy, "herbal". I used to bake meat stuffed with garlic, sometimes adding herbs. It turns out delicious, but a completely different dish!

A mixture of "For juicy meat with garlic and onions at home" I recommend. Positive points:

Significantly saves time;

It turns out a dish that tastes new (it is difficult to achieve such a taste using separately the more familiar ingredients that any housewife has at hand);

Not a harmful ingredient.

Of the "minuses" I want to note that the mixture itself is already high in calories: for 100 g of dry product - 291 kcal. "Add" pork here ... and let's not talk about sad things, because it is important in life to enjoy and give it to your loved ones.

Bon Appetit!

Hello visitors of our favorite site and its permanent residents. Today I will tell you about my experience of cooking chicken breast with maggi seasoning for the second for tender chicken in Italian" with sheets for frying.

Actually, I'm not very fond of all sorts of gadgets. But my eldest son persuaded me to try this option. Painfully, he likes how in advertising it looks beautiful and tasty. And finally, he persuaded me.
The recipe is very simple.
Let's start by defrosting the chicken breast.
and cut it into fillets. I got 4 pieces.

The recipe says that they need to be beaten off, I missed this point, thinking that the meat would lose its juiciness.
Next, each piece must be enclosed in a piece of paper.

It is already saturated with all the necessary spices.

Now take a frying pan and put it on the fire. We put our chicken on a heated pan.

On each side for five to seven minutes.
At this time, I just disassembled the broccoli into inflorescences and cauliflower and boiled.
Here's what I ended up with.

And now about impressions and taste. In my opinion, not very much. Too many tomatoes. And it also seems to me that if she lay in the marinade, the chicken would become juicier.
And my son was just delighted. He simply admired the taste, spoke divinely. To which I replied that if we marinated ourselves, it would be much tastier.
He ate chicken and I ate my favorite vegetables)))

- For hardworking housewives, lazy housewives, as well as men - married and bachelors!

Benefits: Helps to quickly and tasty cook the dish

Cons: Can cause heartburn

Well, what a miracle - "Maggi for the second"! Honestly, I recently discovered a treasure! I want to talk about one of the components of this treasure here.

Chicken breast... Recipes with her participation are truly endless! But every housewife wants the dish to be prepared quickly, and, most importantly, tasty, so that the whole family licks their fingers. I love to cook and try to be good, but sometimes there just isn't time.

And this is where Maggie comes to the rescue.

And just for happiness, you need to purchase a bag of "Maggi for the second for a tender chicken breast fillet", which contains four sheets of special fat-proof paper, already pre-treated with aromatic herbs, onions, garlic and spices. All these ingredients are natural, and there are no preservatives in the composition that the frying sheets are processed with. Monosodium glutamate - a flavor enhancer - is also not here. But what do they have? And there is parsley, pepper, nutmeg, tomato, basil, turmeric, and sunflower oil.

"Well, what is so special here? - you might think. - And why does the author sing praises to some leaves here?" And what is special here is that, firstly, for frying it is not necessary to pour oil into the pan, which means that the calorie content of the dish does not increase, and secondly, the chicken breast is fried very quickly. Energy value per serving ready meal approximately 190 kcal.

So let's get started! Let's say that we have chicken breast (by the way, I had to cook turkey fillet in this way, it also turns out well). Now it needs to be beaten off so that the thickness of each piece does not exceed 2 cm. When the chicken breast is prepared, we take a bag, open it with scissors, take out a leaflet (it is folded in half). We open the leaf, put the meat on one half, and, like a blanket, cover it with the other half.
To prevent the sheet from unfolding, we press the upper part with the palm of our hand. That's all - you don't even need to salt. While we are preparing the “semi-finished product” in this way, the pan should heat up.

You can cook chicken breast in sheets for frying on both a gas stove and an electric one. Only 7-10 minutes on each side - and juicy, tender fried chicken breast is ready! Only during the turning it is necessary to ensure that the sheet does not turn around, and the meat does not "slide" off it.

Few things compare to the pleasure of eating chicken breast with golden brown straight from the pan!
The dish turns out so tasty that it can be prepared for guests. And, most importantly, the recipe is so simple that anyone can handle it - even those who do not like or do not know how to cook.