How to fry breast fillet. Juicy chicken breast in a frying pan

Chicken breast cooked with mushrooms in sour cream, with tomatoes in cream or with cheese and vegetables is a flavorful, hearty dish for a family dinner. Not only adults, but also children eat it with pleasure. Gentle sour cream sauce with mushroom aroma adds piquancy and juiciness to chicken breast. The ingredients combine harmoniously with each other. Instead of chicken breast, you can use Champignons can be replaced with oyster mushrooms, sour cream with cream or cheese.

Simple recipes from this article will help you diversify your menu and choose recipes to suit your taste. You will also find delicious recipes useful. Cook with pleasure!

Chicken breast with mushrooms in sour cream in a frying pan. A simple and delicious juicy chicken dinner recipe

This delicious chicken dish with sour cream and mushrooms is prepared simply and quickly.

Ingredients:
Chicken breast – 500 g
Champignons - 350-400 g
Sour cream 15-20% – 500 ml
Onion - 2 pcs.
Flour - 2 tbsp. l.
Vegetable oil
Mixture of 5 peppers
Dill greens
Salt to taste

Preparation:

Wash the champignons and cut them into quarters. Peel the onion, wash it and cut it into half rings.

Wash the chicken breast, dry it and cut it into pieces.

Heat a frying pan well with vegetable oil, add chopped chicken breast and fry over high heat until lightly browned. Fry with constant stirring. Then, using a slotted spoon, transfer the fried chicken breast to a plate. The oil in which the meat was fried should remain in the pan.

Add the onion to the frying pan with the oil. Add a little salt and fry until soft.

Now add the champignons, mix and fry for 5-7 minutes.

After this, add the fried chicken pieces and then pour in the sour cream.

Stir and simmer over medium heat for 10-15 minutes until slightly thickened. Salt and pepper to taste. 5 minutes before the end of cooking, add finely chopped dill.

Chicken breast is ready. Serve with boiled potatoes or crumbly boiled rice. Bon appetit!

Chicken breast with mushrooms in cream sauce

Prepare tender and flavorful chicken breast with mushrooms in a creamy sauce for dinner.
Ingredients:
Chicken breast - 500 g
Champignons - 250 g
Dry white wine - 70 g
Black pepper - to taste
Cream 20-25% – 250 g
Garlic - 2 cloves
Salt - to taste
Nutmeg - 0.5 tsp.
Thyme - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.
Milk - 50 g

How to cook tender chicken meat in creamy sauce quickly and easily

Chicken breast is a dietary meat, and it goes well with creamy sauce.
Rinse the meat, dry it a little, pat dry with paper towels and cut into small pieces.

Wash the champignons thoroughly and cut into halves or quarters. Season the chicken with a little salt and pepper.

Fry the chicken pieces by adding a spoonful of vegetable oil to a hot frying pan. Fry quickly, over high heat, for about 2-3 minutes, no more, stirring a couple of times.

Place the half-cooked chicken on a plate and add another tablespoon of oil to the pan. And lay out the chopped champignons. We also quickly fry them and also over high heat until light, beautiful golden brown.
While the mushrooms are roasting, peel and chop the garlic. Add garlic to the mushrooms and, after about 30 seconds, wine. Let it evaporate for about another minute. There will be practically no wine left, only the smell.

Add the chicken to the pan and mix everything again.

Pour cream and milk into the chicken and mushrooms and add our seasonings: ground nutmeg, salt, a little pepper and thyme. The heat is at maximum the entire cooking time. Let's bring everything to a boil.
It remains to evaporate the cream a little so that the sauce becomes a little thicker. Here it is better to reduce the fire a little.

Five minutes and the chicken with mushrooms in creamy sauce is ready. For soft white chicken meat no need for a long period of time heat treatment. This dish is best served with equally smooth mashed potatoes. Bon appetit!

Cooking tender chicken meat with zucchini and sweet peppers

In about half an hour, you can cook delicious dinner, which doesn’t even require a side dish.
Ingredients:
Zucchini - 1 pc.
Chicken fillet – 600 g
Extra virgin olive oil - 2 tbsp. l.
Dry oregano - 1 tsp.
Sweet pepper - 1 pc.
Ground black pepper - 1 pinch
Soy sauce - 1 tbsp. l.
Tomato paste - 2 tbsp. l.

Preparation:

Wash the pepper and zucchini well and cut into large cubes.

Wash the chicken fillet, dry it, remove excess fat and cut into cubes.

Heat olive oil and fry the fillet until slightly browned.

Then add vegetables and mix everything well.

Add tomato paste, soy sauce and oregano.

Mix everything well and fry over medium heat until the zucchini becomes soft.

Add ground black pepper to the finished dish to taste. Bon appetit!

Video recipe on how to fry a delicious chicken breast in batter

Bon appetit!

Advice
Before cooking, you need to cut out the bone from the chicken breast and remove the skin, if there is any. You get 2 beautiful fillets, which are very convenient either for using whole, for stuffing, or for cooking in pieces.

Chicken breast with Mozzarella cheese and vegetables in a frying pan

I suggest interesting recipe stuffed chicken fillets with Mozzarella on carrots stewed in orange juice with green olives. The dish is prepared quickly and goes well with vegetables, salads, rice and potatoes.
Ingredients:
Carrots – 500 g
Dry basil - 1 tsp.
Chicken fillet - 4 pcs.
Dry marjoram - 1 tsp.
Pitted olives - 200 g
Dry oregano - 1 tsp.
Orange juice – 150 ml
Mozzarella cheese – 120 g
Extra virgin olive oil - 4 tbsp. l.

How to cook aromatic and tasty stuffed breast with cheese and vegetables

Peel the carrots and cut into circles about 1 cm in size.

Place carrot slices in a heated frying pan with olive oil and fry for 2-3 minutes.

Pour orange juice into the pan. Cover with a lid and simmer over low heat for about 15 minutes.

Carefully cut the fillet horizontally lengthwise with a sharp knife, pressing it with one hand, without cutting 1 cm to the edges. You will get a pocket.

Cut the cheese into circles and place the fillets in the pockets. Use toothpicks to secure the seams.

Season the fillet with herbs and fry for 5-7 minutes on each side. Once ready, add salt.

Remove carrots from heat. Salt and add olives. Mix.

Serve the dish hot, serve the breasts with a side dish of carrots and olives. The result is a bright, beautiful dish for dinner. Bon appetit!

On a note
The meat turns out tender and juicy thanks to a simple marinade based on lemon juice and onions.

Recipe for delicious chicken fried with leeks and peppers

Creamed chicken with leeks and peppers is a simple and quick dish to prepare.
Ingredients:
Chicken breast - 400 g
Leek - 1 pc.
Sweet red pepper - 1 pc.
Garlic - 3 cloves
Cream - 250 g
White pepper - 2 pinches
Salt - to taste
Vegetable oil - 2 tbsp. l. for frying

Preparation:

Wash the leeks thoroughly and cut into half rings. Cut out the core of the pepper with seeds and white membranes. Cut into strips. Also cut the chicken breast into strips.

Salt and pepper the chicken. If you don't have white pepper, you can use regular black pepper. Fry chicken pieces in a frying pan with a tablespoon of oil and set them aside on a plate.

Add another tablespoon of oil to the same pan and fry the leeks and peppers. If you want to add more vegetable oil, then you can safely pour in another spoon.

Add chicken pieces and cream to the pan. Add a little salt to everything, mix and simmer over low heat for about 5-7 minutes. Let cream sauce It will thicken a little. Chicken breast in cream with leeks and pepper is ready.

Ideal as a side dish for creamed chicken with leeks and peppers. mashed potatoes or pasta that is hollow in the middle, such as shells or cones. Since the creamy sauce gets into the middle of such pasta, which makes the dish incredibly tasty. Bon appetit!

Juicy poultry in mayonnaise

Bon appetit!

Chicken fillet with grapes in white wine

A simple dish with a delicious combination of chicken and grapes. This dish is a full-fledged second course that does not require a side dish; it is the grapes themselves. It can also be served with rice. Sweet or semi-sweet white wine combines all the ingredients. And rosemary and lemon bring such an unsurpassed bouquet of aromas that words cannot describe it.
Ingredients:
White semi-sweet wine – 100 ml
Light grapes – 100 g
Dark grapes – 100 g
Chicken breast - 2 pcs.
Lemon - 0.3 pcs.
White onion - 0.5 pcs.
Sea salt - 5 g
Dry rosemary - 1 tsp.
Ground black pepper - 2 pinches
Refined sunflower oil - 4 tbsp. l.

Preparation:

Separate the grapes from the branches and wash them.

Sprinkle chicken breasts with salt and ground black pepper.

Grill the chicken on both sides until stripes appear. The meat may remain raw inside, no problem, since we will still be stewing it.

Chop the onion and fry in oil.

Add grapes. Immediately add lemon slices.

Place on low heat and fry for 5 minutes. We take out the lemon mugs - they have given up their juice and aroma, we will no longer need them.

Place previously fried chicken breasts on top of the grapes and pour in the wine. Turn the heat to medium and let the wine evaporate for about 3-5 minutes.

Add rosemary, turn the heat back to low, and cover with a lid. Simmer until the meat is completely cooked, periodically turning the breasts for about 15-20 minutes.

Serve the dish hot, naturally, with a glass of white wine! Bon appetit!

How to cook chicken in orange-ginger sauce

It's very tasty and healthy dish, as it cooks quickly, preserving the nutrients. Orange gives the dish a pleasant sweetish aroma, and ginger adds a piquant note. For a balanced diet, chicken breast prepared in this way is ideally combined with vegetables or a light salad, such as daikon, cucumber and carrot salad.
Ingredients:
Chicken breast – 1 pc.
Orange zest – 1 tbsp. l.
Soy sauce – 2 tbsp. l.
Ginger – 1 tbsp. l. (root)
Olive oil – 2 tbsp. l.
Garlic – 1 clove
Flour – 1 tbsp. l.
Orange juice – 50 ml
Salt - to taste
Black pepper - to taste

For the salad:
Daikon – 1 pc.
Carrots – 1 pc.
Cucumber – 1 pc.
Olive oil – 2 tbsp. l.
Sesame – 2 tbsp. l.
Wine vinegar – 2 tbsp. l.
Honey – 1 tbsp. l.
Salt - to taste
Black pepper - to taste
Soy sauce - to taste
Greens - to taste

Preparation:

Peel and finely grate the ginger root. Add orange zest to the ginger pulp. Squeeze the juice from the orange into a separate plate.

Cut the chicken breast into small pieces, beat lightly, add salt and pepper to your taste.
Peel the garlic, put it through a garlic press, add it to heated olive oil, and after some time, remove it from the pan.

Place the chicken pieces in heated oil, fry for about 4 minutes on one side until light golden brown, and then on the other. Then place the orange-ginger mixture on the chicken pieces and stir.

Pour soy sauce into the orange juice and mix, pour everything over the chicken, simmer under the lid for about 10 minutes. After this, sprinkle the chicken evenly with flour, stir, the sauce should thicken. The dish is ready.

Preparing a side dish for chicken. Daikon salad recipe

This option for preparing chicken breast is perfect with healthy and delicious salad with daikon.
Coarsely grate the daikon, cucumber and carrots, chop the greens, mix everything. Season with pepper and salt. Mix olive oil, soy sauce, vinegar and honey and pour this sauce over the salad. When serving, sprinkle the salad with sesame seeds.

You can also quickly make green as a side dish. green beans, stewed with green peppers, garlic and carrots. Bon appetit!

Video recipe for juicy chicken breast with tomatoes and sour cream in a slow cooker

Bon appetit!

This is how you can quickly and easily prepare juicy and tender chicken breast for dinner. Choose your most delicious recipe, which will perfectly diversify the daily diet and will delight the whole family with its aroma. You can also see on my colleague Natalya’s blog

Autumn is approaching and most people are now looking at how to cook

Anyone who is interested proper nutrition know that chicken breast is an excellent dietary source of protein, which is why it is so often included in healthy diet. But many have a prejudice against this wonderful and useful product, breast is associated with dry and tasteless meat, which must be literally crammed into oneself. I confidently declare that this is not true! You just need to know some of the nuances of cooking, and then you will be able to fry the chicken breast juicy, soft and very appetizing.

How to choose a chicken breast to fry deliciously?

It is better to cook a chilled breast rather than a defrosted one; it will retain all the liquid, which ultimately guarantees tenderness of the meat. Or, if you really had to choose a frozen breast, defrost it very slowly, in the refrigerator, so that a minimum of water comes out of it. This, however, applies to any frozen meat and fish.

Fry the chicken breast juicy.

1. Cut the breasts lengthwise so that the pieces are not thick (about 2 cm maximum) - this way they will quickly fry on the inside without having time to dry out on the outside.
2. Heat the frying pan well, you can grease it with a little oil, or you can even do without it (depending on what kind of frying pan you have). Place the pieces of meat, sprinkle with your favorite seasonings if you want (except salt!) and fry over fairly high heat for about 3 minutes on each side until an appetizing crust forms.
3. Then cover the frying pan with a lid (you can leave a small crack if you want to keep the crispy crust) and bring the meat until cooked - this will take another 2-3 minutes. I repeat, thanks to thin pieces, readiness is achieved very quickly! You can check it by piercing the meat with a fork.
4. Salt the chicken breast at the end (and I, for example, often don’t salt the breasts at all, it’s delicious for me anyway).

Try using this algorithm and fry chicken fillet just like that, and you will be surprised how juicy and truly pleasant to the taste (and “bite”) it can be :)

How to fry chicken breasts so that they are tender and flavorful, and not dry?
Very tender, juicy and tasty breast meat. It fries quickly.

Recipe 1. Fried chicken breast with lemon juice: quick!

• Chicken breast - 1 pc.;
• Lemon - 0.5 pcs.;
• Salt;
• Vegetable oil for frying

1. Separate the meat from the bone. Cut into portions (you'll get 4 pieces, maybe smaller). If the thickness of the pieces exceeds 2-2.5 cm, cut them lengthwise into flatter ones. It is important to cut the pieces across the grain. The fibers in the breast are located in different directions- therefore, be careful, watch how the muscles go and cut them so that the piece does not turn out to consist of long threads that are difficult to chew;
2. Sprinkle the breast meat with lemon juice (do not squeeze), add salt. Let stand for 5-10 minutes;
3. heat the oil in a frying pan (approximately 1 cm layer). Quickly fry the breasts over medium heat - as soon as they are browned on one side, turn them over to the other side and fry again until browned;
4. check readiness - lightly press a piece of meat with a spatula - if it doesn’t bleed, it’s ready.

Dear friends, please note that chicken breasts fry very quickly, 3-4 minutes (maximum 5) on each side.
Of course, frying time may depend on the number of breasts in the frying pan, their thickness, and the intensity of the fire. Focus on a pleasant browning of the chicken meat (frying until brown and charred is completely useless: if it dries out, you won’t bite)).

Why do you need lemon juice when frying breasts?

Lemon juice soaks the breasts and, when combined with hot oil, forms a viscous film - protective layer on the surface of the meat, which prevents chicken juices from leaking out. Therefore, the breast turns out very tender, soft and juicy, with a joyful, fresh aroma. I first tried this option for preparing chicken breasts in Greece. And I was amazed by their taste - if I didn’t know what I ordered, I would never have guessed that this delicious, juicy meat was our traditionally dried chicken breast (white, tasteless chicken meat). I was simply stunned by surprise.

Then I ate fried breasts in Cyprus - just as amazingly juicy and tasty. Only over time it dawned on me that the matter was lemon juice, which residents of southern countries use in almost all dishes: to soften and add juiciness to meat, and to acidify and add fresh notes to salads, and in desserts, and for sauce for seafood, and for kebabs, which, at first, are very salty, but If you pour it, it’s delicious and just right.

Recipe 2. How to fry chicken breast with paprika

When I answer the question of what is best to cook with chicken breast, everyone is surprised by the answer. I say just fry it and serve with some sauce. Do you also think that fried breast will definitely be a little dry? Then let's fry it together and you will see that a properly fried chicken breast is very juicy and tasty.

• 1 chicken breast,
• paprika pieces,
• ground red hot pepper,
• dried herbs and celery and parsley roots,
• ground coriander,
• salt,
• a little chicken fat and vegetable oil.

Bring the breast to room temperature in advance. If the chicken is frozen, defrost it first in the refrigerator, then on the table. Wash and dry with a paper towel. We remove the bone from the breast, separating the fillet from it with a sharp knife.

Cut the chicken fillet lengthwise so that the thickness of the piece does not exceed 2 cm. Generously rub the breasts with spices mixed with a couple of drops of vegetable oil. Just a little salt.

Heat a thick-walled frying pan well, melt a little chicken fat in it, remove the cracklings. Leave the pan on fairly high heat.

Place each piece of breast into the pan. Do not stack the fillets on top of each other, just side by side, and preferably not tightly.

We do not cover with a lid, only with a splash guard. We don’t turn down the fire. So we sear everything and fry for about 5 minutes. When the edges of the chicken fillet turn white on top, you can turn it over. Fry for the same amount of time on the other side. If necessary, then turn it on the side that did not touch the pan and turn off the heat. Even after this, do not cover with a lid, do not remove from the pan until it cools down a little, in the meantime you can make a side dish or sauce.

Recipe 3. How to fry chicken breast in cream

A very appetizing fried chicken breast will serve light dish as an everyday dish and festive table. Cream will add juiciness and delicate taste to the meat, and curry and garlic will make the dish aromatic and unforgettable. The dish can be served as a second main course or as a snack.

• 4 chicken breasts
• 1 cup cream
• 1 tablespoon curry powder
• 6 cloves garlic
• 1 tablespoon olive oil
• vegetable oil for frying

1. Mix cream and olive oil. Lightly beat the resulting mixture.

2. Place chicken breasts in cream and place in the refrigerator for 2 hours.

3. The garlic must be peeled and passed through a press. Mix garlic with curry.

4. Lightly dry the chicken breasts with paper towels. Rub the curry powder and garlic mixture over the meat and add salt to taste.

5. Fry the prepared chicken breasts in a well-heated frying pan in boiling oil for 5-7 minutes.

6. The finished breasts need to be cooled, cut into portions and served with herbs and vegetables.

Recipe 4. How to fry chicken breast with egg

• chicken breast - 1 pc.
• eggs - 1-2 pcs.
• flour - ½ cup
• garlic - 2-3 cloves
• salt, spices - to taste
• vegetable oil

Wash the chicken breast, dry it and cut into slices about 1 cm thick.

Salt and pepper the chicken pieces.

Peel the garlic, wash it, chop it and add it to the chicken breast. Stir and let the chicken sit and marinate.

Place the eggs in a bowl and beat them with a whisk or fork.

Pour vegetable oil into a frying pan and heat it well. First dip each piece of chicken breast into beaten eggs, dip well...

... and then roll well in flour. Place on a hot frying pan.

Fry the chicken on one side first until golden...

... then turn over and fry on the other side. When the chicken appears golden brown on both sides, reduce the heat and keep it under a closed lid so that the chicken breast is well cooked.

How to fry chicken breasts so that they are tender and flavorful, and not dry?
Very tender, juicy and tasty breast meat. It fries quickly.

• Chicken breast - 1 pc.;
• Lemon - 0.5 pcs.;
• Salt;
• Vegetable oil for frying

1. Separate the meat from the bone. Cut into portions (you'll get 4 pieces, maybe smaller). If the thickness of the pieces exceeds 2-2.5 cm, cut them lengthwise into flatter ones. It is important to cut the pieces across the grain. The fibers in the breast run in different directions - so be careful to watch how the muscles go and cut them so that the piece does not end up with long strands that are difficult to chew;
2. Sprinkle the breast meat with lemon juice (do not squeeze), add salt. Let stand for 5-10 minutes;
3. heat the oil in a frying pan (approximately 1 cm layer). Quickly fry the breasts over medium heat - as soon as they are browned on one side, turn them over to the other side and fry again until browned;
4. check readiness - lightly press a piece of meat with a spatula - if it doesn’t bleed, it’s ready.

Dear friends, please note that chicken breasts fry very quickly, 3-4 minutes (maximum 5) on each side.
Of course, frying time may depend on the number of breasts in the frying pan, their thickness, and the intensity of the fire. Focus on pleasant browning of the chicken meat (frying until brown and charred is completely useless: if it dries out, you won’t bite)).

Why do you need lemon juice when frying breasts?

Lemon juice soaks the breasts and, when combined with hot oil, forms a viscous film - a protective layer on the surface of the meat that prevents chicken juices from leaking out. Therefore, the breast turns out very tender, soft and juicy, with a joyful, fresh aroma. I first tried this option for preparing chicken breasts in Greece. And I was amazed by their taste - if I didn’t know what I ordered, I would never have guessed that this delicious, juicy meat was our traditionally dried chicken breast (white, tasteless chicken meat). I was simply stunned by surprise.

Then I ate fried breasts in Cyprus - just as amazingly juicy and tasty. Only over time it dawned on me that the problem was lemon juice, which residents of southern countries use in almost all dishes: to soften and add juiciness to meat, to acidify and add fresh notes to salads, and in desserts, and as a sauce for seafood, and for kebabs, which, at first, are very salty, but when poured on them, they are delicious and correct.

Recipe 2. How to fry chicken breast with paprika

When I answer the question of what is best to cook with chicken breast, everyone is surprised by the answer. I say just fry it and serve with some sauce. Do you also think that fried breast will definitely be a little dry? Then let's fry it together and you will see that a properly fried chicken breast is very juicy and tasty.

• 1 chicken breast,
• paprika pieces,
• ground red hot pepper,
• dried herbs and celery and parsley roots,
• ground coriander,
• salt,
• a little chicken fat and vegetable oil.

Bring the breast to room temperature in advance. If the chicken is frozen, defrost it first in the refrigerator, then on the table. Wash and dry with a paper towel. We remove the bone from the breast, separating the fillet from it with a sharp knife.

Cut the chicken fillet lengthwise so that the thickness of the piece does not exceed 2 cm. Generously rub the breasts with spices mixed with a couple of drops of vegetable oil. Just a little salt.

Heat a thick-walled frying pan well, melt a little chicken fat in it, remove the cracklings. Leave the pan on fairly high heat.

Place each piece of breast into the pan. Do not stack the fillets on top of each other, just side by side, and preferably not tightly.

We do not cover with a lid, only with a splash guard. We don’t turn down the fire. So we sear everything and fry for about 5 minutes. When the edges of the chicken fillet turn white on top, you can turn it over. Fry for the same amount of time on the other side. If necessary, then turn it on the side that did not touch the pan and turn off the heat. Even after this, do not cover with a lid, do not remove from the pan until it cools down a little, in the meantime you can make a side dish or sauce.

Recipe 3. How to fry chicken breast in cream

A very appetizing fried chicken breast will serve as a light dish as an everyday dish and for a holiday table. Cream will add juiciness and delicate taste to the meat, and curry and garlic will make the dish aromatic and unforgettable. The dish can be served as a second main course or as a snack.

• 4 chicken breasts
• 1 cup cream
• 1 tablespoon curry powder
• 6 cloves garlic
• 1 tablespoon olive oil
• vegetable oil for frying

1. Mix cream and olive oil. Lightly beat the resulting mixture.

2. Place chicken breasts in cream and place in the refrigerator for 2 hours.

3. The garlic must be peeled and passed through a press. Mix garlic with curry.

4. Lightly dry the chicken breasts with paper towels. Rub the curry powder and garlic mixture over the meat and add salt to taste.

5. Fry the prepared chicken breasts in a well-heated frying pan in boiling oil for 5-7 minutes.

6. The finished breasts need to be cooled, cut into portions and served with herbs and vegetables.

Recipe 4. How to fry chicken breast with egg

• chicken breast - 1 pc.
• eggs - 1-2 pcs.
• flour - ½ cup
• garlic - 2-3 cloves
• salt, spices - to taste
• vegetable oil

Wash the chicken breast, dry it and cut into slices about 1 cm thick.

Salt and pepper the chicken pieces.

Peel the garlic, wash it, chop it and add it to the chicken breast. Stir and let the chicken sit and marinate.

Place the eggs in a bowl and beat them with a whisk or fork.

Pour vegetable oil into a frying pan and heat it well. First dip each piece of chicken breast into the beaten eggs, dip well...

And then roll well in flour. Place on a hot frying pan.

Fry the chicken on one side first until golden...

Then turn over and fry on the other side. When the chicken appears golden brown on both sides, reduce the heat and keep it under a closed lid so that the chicken breast is well cooked.

Fried chicken breast is ready!

Recipe 5: Tender chicken breasts marinated and then fried

• ⇒ chicken breasts – 800 gr.;
• ⇒ medium-sized lemon – 1 pc.;
• ⇒ oregano – 2 teaspoons. spoons;
• ⇒ olive butter - only 4 tablespoons. spoons (2 for marinade, and 2 for frying);
• ⇒ paprika powder – to taste;
• ⇒ black hammer. pepper - to taste;
• ⇒ salt – to taste;
• ⇒ breadcrumbs.

1. Wash the chicken breasts with running cold water, then dry them and cut them in half.

2. Next, prepare the marinade. To do this, mix olive oil (2 tablespoons), oregano and paprika powder, then pepper and salt to taste. Pour this marinade over the chicken breasts and put them in the refrigerator for two hours.

3. After two hours, remove the chicken breasts from the marinade and roll them in breadcrumbs.

4. Heat a frying pan with two tablespoons of olive oil, then fry the chicken breasts until golden brown.

5. Ready-made chicken breasts can be served with any sauce and garnished with lemon slices.

Chicken breast is a product rich in protein and vitamins B, PP, A. The breast has absolutely no fat in its composition, which is attractive for fans of healthy eating and all kinds of diets. Most families love dishes made from this healthy product and housewives strive to find a variety and unusual recipes. Sometimes when cooked, white meat turns out a little dry. To learn how to quickly and deliciously cook chicken breast so that it turns out juicy, learn some of the subtleties.

From such a universal product you can prepare, perhaps, any dish:

• all kinds of salads;
• soups;
• chops;
• cutlets;
• goulash;
• shashlik.

To avoid drying out meat during cooking, let's look at some secrets and correct recipes.

Chicken breast with vegetables in the oven

Many adhere to the rules of healthy eating, while others are prescribed a strict diet. A recipe for chicken fillet with vegetables, cooked in the oven, is suitable for them. Interesting nuance The dish is that the baked pieces are soaked in vegetable juice and the chicken remains tender and juicy. Also, with this recipe you can improvise - select vegetables to your liking.

To prepare the dish you will need:

1. Chicken breast.
2. Garlic.
3. Hard cheese.
4. Carrot.
5. Green beans in pods.
6. Zucchini.
7. Sweet bell pepper.
8. Spices.
9. Tomatoes.

Cooking algorithm:

• cut the zucchini into thin strips;
• chop the sweet pepper into small strips;
• cut tomatoes into slices;
• three peeled carrots on a large-mesh grater;
• mix vegetables;
• cut the meat into pieces (not small). Place it in a greased form, sprinkle chopped garlic on top;
• Place vegetables on top of the garlic and pour half a glass of boiled water into the mold;
• Sprinkle the vegetables with grated cheese and place in the oven for about half an hour at a temperature of about 200 degrees.

A hearty and healthy dish is ready.

Cooking chicken breast in a frying pan

There is no difficulty in preparing this dish. Having bought the breast in the store, separate the breast from the cartilage and bones and remove the skin. It’s even easier if we bought ready-made fillets - just wash the meat under running water. Cut each breast lengthwise into several pieces. This way the pieces will be thinner and you will get more servings.
Lightly beat each piece with a hammer. Many chefs recommend frying the breast in batter and breading. This way the juice will remain in the meat. Another trick for preserving juiciness is to salt the finished dish after cooking.

Chicken breast in dough

A very simple and win-win recipe for preparing a dish from dietary meat. You can serve it with mashed potatoes, boiled rice or pasta. All this can be beautifully decorated with greenery.

We will need:

• one chicken breast;
• garlic;
• two eggs;
• wheat flour - half a glass;
• salt, spices.

We wash the meat, cut it into slices no thicker than 1 cm, and lightly beat it with a hammer. Then salt the pieces and season with spices. Place finely grated garlic in a container with meat. Mix everything well and let soak for 15-20 minutes.

While our chicken is marinating, beat the eggs.

Pour into a hot frying pan sunflower oil. Prick the chicken pieces onto a fork, dip them into the egg mixture, then dip them into the flour and carefully place them in the frying pan. Be careful not to burn yourself with the oil.

Fry on both sides until golden brown, just a few minutes over medium heat. The main thing is that the meat does not burn or become dry.

Chicken breast fried in batter

Children especially like this recipe. The dish looks interesting and unusual, especially if it is decorated with a sprig of parsley and vegetables.

Ingredients for the dish:

• chicken fillet;
• flour;
• half a glass of milk;
• 2 chicken eggs;
• sunflower oil;
• pepper and salt to your taste.

Cut the meat into pieces, one piece per serving. Rinse under the tap. Lightly beat the pieces with a kitchen hammer. Sprinkle with pepper and salt and leave the breast for a while. In the meantime, let's prepare the batter.

Take two eggs, flour and milk, whisk thoroughly with a whisk. It is necessary to achieve the consistency of sour cream and the absence of lumps.

Prick a piece of meat on a fork, dip it in the batter and fry in a heated frying pan in oil until golden brown. At the end, you can close the lid for a minute so that the meat is slightly steamed. As a side dish you can use mashed potatoes, rice, fresh vegetables. Decorate with greens.

Breast in creamy marinade in a frying pan

Chicken fillet turns out incredibly tender if it is soaked in cream. For this incredibly tasty dish we need:

1. Four chicken breasts.
2. Garlic – 5 cloves (large).
3. Cream 30% fat 1 cup.
4. Curry powder – 1 tbsp. spoon.
5. Olive oil – 1 tbsp. spoon.
6. Sunflower oil – 1 tbsp. spoon.
7. Salt.

Warm the cream to room temperature, pour in a spoonful of olive oil and beat well. Place the pieces into the resulting mass white meat and put it in a cool place for a couple of hours.

Mix finely chopped garlic with curry powder. We take the fillet out of the refrigerator. Rub the meat soaked in cream with a spicy mixture of garlic and curry. Place the pieces in a heated frying pan with oil and fry on both sides for 5 - 7 minutes until golden brown. If you sprinkle hot fried pieces with grated cheese, you will get a real delicacy.

Breast with vegetables breaded with walnuts

Your guests will certainly ask for the recipe when they try this dish. It turns out to be very aromatic, satisfying and tasty.

List of products:

• fillet – 4 pcs.;
• mustard – 4 teaspoons;
• eggs – 2 pcs.;
• walnuts without shell – 200 g;
• flour - half a glass;
• frozen assorted vegetables – 200 g;
• lettuce – 30 g;
• olive oil – 30 g;
• zest from half a lemon;
• salt and pepper.

Wash the fillet and dry it on a paper towel. Then rub the meat with salt and pepper, spread it with mustard and let it soak for 10 minutes. For now, chop and fry the walnuts in a frying pan. They should release a pronounced nutty aroma.

Beat the eggs with a whisk. Bread the breasts in flour, dip them in the egg mixture, and then roll them in toasted walnuts.
Fry the chicken over high heat in a wide frying pan for 5 minutes on both sides.

Transfer the meat to a plate. Defrost the vegetables and place them in the same pan where the breasts were cooked. We simply warm up the vegetables without frying them. Place the washed green salad leaves beautifully on a large plate. Then put the fried breasts and vegetables there. Decorate the dish with lemon zest.

Chicken breast in an omelette

Chicken fillet with omelet is a great option for both breakfast and dinner. White chicken meat is quickly digested, without giving the effect of heaviness in the stomach. At the same time, it provides the body with the required amount of proteins and minerals.

Ingredients:

• 500 g chicken fillet;
• 4 chicken eggs;
• flour - 1 tbsp. spoon;
• thick sour cream - 1 tbsp. spoon;
• black pepper and salt.

We remove the white meat from bones and skin and wash it in running water. Then cut the breast lengthwise into 3-4 portions. Lightly beat the meat with a hammer and add salt. Fry the slices over high heat for 30-40 seconds on each side until lightly browned.

Place the fried pieces of meat into a greased baking dish. In a separate bowl, beat salted eggs with flour, add sour cream and spices. Beat again. Pour the resulting mixture over the chicken breasts and place the pan in the oven at a temperature of about 220 degrees. After a quarter of an hour, a golden crust will appear on the surface of the omelette. You can remove the food from the oven.

Ministerial chicken breast in a frying pan

Ministerial breast is a dish suitable for both everyday meals and festive feast. Children especially love to crunch the delicious crust of chicken schnitzel.

Minimum ingredients required:

• chicken breasts – 500g;
• white loaf (preferably yesterday’s) – 1 pc.;
• chicken eggs – 2 pcs.;
• salt, pepper, spices.

Cut the loaf into very small cubes (like crackers). Wash the breasts and cut into pieces. Beat the eggs and don't forget to add a little salt. Lightly beat the meat, dip it in the egg and immediately roll it in the prepared “crumbs”. Immediately place the meat in the hot oil in a frying pan.

Fry the breast in breadcrumbs until golden brown on all sides. The ministerial schnitzel is ready. Can be served with different side dishes - mashed potatoes, boiled rice, spaghetti or with vegetables. Green peas are very good here as a side dish.

Chicken breast julienne

Perhaps the most exquisite chicken fillet dish remains julienne. Not everyone has special portion cocotte makers. We will prepare this dish in a baking dish.

Chicken breast julienne

We will need:

• champignons – 400 g;
• chicken fillet – 400 g;
• 1 medium onion;
• 1 cup cream 25%;
• butter – 50 g;
• hard cheese – 200 g;
• vegetable oil;
• pepper and salt.

We start cooking by cutting the meat into cubes. Cut the mushrooms into smaller pieces and cut the onion into thin half rings. Then fry all the ingredients separately until cooked. After this, put the products in molds, pepper and salt, and pour in cream. Sprinkle grated cheese on top. Place the molds in the oven for 20 minutes at about 220 degrees. As soon as the golden crust appears, the dish is ready.

Chicken breast cutlets stuffed with bell pepper and cheese

Since white meat can be a little dry, juicy filling made from sweet peppers and cheese will be just right.

We start cooking by preparing the following products:

1. Chicken breast fillet – 500 grams.
2. Onions – 1 medium-sized onion.
3. Stale bread - 1 slice.
4. Russian cheese – 100 g.
5. Sweet pepper – 1 pc.
6. Breadcrumbs.
7. 2 cloves of garlic.
8. Oil for frying.
9. Pepper and salt.

The first stage is preparing the minced meat. To do this, grind the chicken breast in a meat grinder along with pre-soaked stale bread. You can add onion and grind everything together.

The second stage is the filling. Cut the sweet pepper into small cubes. We will not fry it, as it will cook perfectly inside the cutlet. Fry the onion in a frying pan with butter until golden brown. Grate the cheese and mix it with pepper and sauteed onion.

The third stage is forming cutlets. To do this, with your hands moistened with cold water, take a piece of minced meat and make a flat cake. Place a spoonful of filling in the middle and, closing the edges of the flatbread, form a cutlet. Roll the cutlet in breadcrumbs and fry in hot oil on all sides. Such cutlets always turn out tender due to the juicy filling.

Chicken rolls

Chicken breast rolls are a dietary option, as they do not use breading or frying in oil. The recipe calls for the use of a grill pan.

We will need:

• chicken breasts 500 gr.;
• cheese not very salty - 150 g;
• dill - several sprigs;
• 1 clove of garlic;
• spices and salt to your taste.

Mash the cheese with a fork, add garlic and herbs passed through a garlic press. We beat the fillet pieces a little, achieving a layer. Salt the meat a little and put a spoonful of cheese filling in the middle.

Wrap the meat, secure it with a toothpick or cooking string and fry on a hot grill pan on both sides.

Chicken breast baked with pineapples

Chicken breast is a very versatile product. It can be prepared with any vegetables, sauces and fruits. Exquisite Recipe chicken fillet with pineapple will please any gourmet.

We take the following products:

• chicken fillet – half a kilogram;
• small jar canned pineapples rings;
• good mayonnaise to taste;
• any grated cheese – 200 g;
• 2 small onions;
• salt and spices.

Cut the chicken breast into pieces and beat lightly. Pepper and salt the meat, coat with mayonnaise. Place the pieces in a heat-resistant mold, greased with oil. Place a little onion on each serving piece, place a piece of pineapple on top and sprinkle with cheese. Having prepared all the meat in this way, place the mold in the oven for half an hour, setting the temperature to 220 degrees. The resulting golden crust will indicate the readiness of the dish.

Chicken breast in a pot

Chicken breast dishes in a pot always remain incredibly juicy and aromatic, since all the juices are in the pot and do not evaporate during cooking.

Ingredients of the dish:

• chicken fillet – 450-500 g;
• potatoes – 4 pcs.;
• onions – 3 pcs.;
• sweet pepper – 1 pc. (large);
• mushrooms (for example, champignons) 130-150 g.

Cut the chicken breast into pieces and the onion into half rings. Cut the washed and peeled potatoes into small cubes. Cut the pepper into small strips. Finely chop the mushrooms and fry a little in a frying pan.

Let's start filling the pot. Place pieces of meat on the bottom, salt and pepper. Then there are layers of potatoes, mushrooms and sweet peppers. Add a little more salt, cover with a lid and place in the oven for 60 minutes, setting the temperature to 180 degrees. You can add mayonnaise and cheese to the pot to taste.

Secrets of cooking chicken breast

1. When you bake a breast with skin and bone, you can coat it with the following sauce: soy sauce, garlic and a drop of honey. This unique glaze will preserve the juiciness of the meat and guarantee a crispy golden crust.
2. Marinade for white meat. The base is a couple of ripe tomatoes, ground in a blender. Add grated garlic, dill, and salt to them. Marinate pieces of meat in this sauce for half an hour. Then you can fry them or stew them with vegetables.
3. Pieces of meat will remain juicy if kept in cream or milk. You can also use kefir. Dairy products saturate the fibers of meat and make it juicy and tender.
4. Lemon marinade. Spicy herbs are mixed with lemon juice and rubbed onto the chicken fillet. Let the meat sit for at least half an hour. The taste of the finished dish is reminiscent of barbecue. This can be a quality replacement for fatty pork.
5. Fry the chicken chops over high heat for one minute on each side. Then the juice will not run away and will remain inside.
6. Added to minced chicken instead of bread cereals. They will absorb moisture and the cutlet will remain juicy.
7. When we cook broth from white meat, we need to decide whether we need a tasty broth or whether the taste of the meat is more important. If broth is important, then place the breast in cold water and cook as usual. If you need tasty meat, then put it in water Bay leaf, garlic and salt. After boiling, put the breast fillet in there and cook for 20 minutes over low heat.
8. Fresh herbs for cooking breasts are used without stems.
9. If you did not fry the pieces of meat before putting them in the oven, then increase the cooking time in the oven by 15 minutes.

Using these recipes and secrets, you can always please your loved ones with healthy, beautiful and delicious dishes from chicken breast. And if you are not too lazy to decorate them, then triumph is guaranteed.

Chicken breast recipe video