PP chicken breasts in kefir. Chicken breast baked in kefir.
Really delicious.
* Energy value of 100 g - 85.7 kcal, b - 13.7 g, y - 1.4 g, g - 2.6 g. *.
Ingredients: Chicken breast 500 gr;. Kefir 1% 250 ml;. Garlic clove 3 pcs;. Spices to taste.
Method of preparation: We wash the breasts and cut them into medium pieces. Slice the garlic thinly crosswise. We send it to the breast. We do the same with spices. Pour kefir over everything and mix well.
And put it in the refrigerator for an hour and a half. Then put in a preheated oven to 190 and bake for 40 minutes. Bon appetit.
Recipe 7: chicken fillet with kefir in a slow cooker
- chicken fillet – 700 g;
- kefir – 500 ml;
- sour cream – 2 tbsp;
- spices - to taste;
- onions – 1 piece;
- garlic - 3 cloves.
Wash the chicken fillet thoroughly, dry and cut into portions.
Place them in a multicooker bowl. Cut the onions into half rings and add to the chicken. Mix everything, add salt and pepper.
Close the lid and set the delayed start function to 1 hour. During this time, the chicken will marinate. If your multicooker does not have this function, simply leave the fillet in the marinade.
Set the “Stew” program for 90 minutes. If you have the “Multi-cook” mode, set the time to 1 hour and the temperature to 160 degrees.
After the beep, your dish will be ready.
Chicken breast in kefir pp recipe. Chicken breast baked in kefir and spices
About the recipe:
Ingredients: raw chicken breast, kefir, garlic, seasonings. What you need: baking dish, meat hammer. Total: ~300 g (2 servings). Difficulty: easy as pie. 20 minutes (not including marinating)
Note! This recipe requires pre-marinating the meat!
INGREDIENTS for 2 servings:
- — raw chicken half breast — 2 pcs. (200 g),
- - a glass of low-fat kefir,
- - 2-3 cloves of garlic,
- - salt, pepper, chicken seasonings.
Cut the breast into several parts lengthwise, lightly beat each part with a culinary mallet (so that when beating the chicken juice does not splash in all directions, it is convenient to put the pieces of meat in bags and beat them through the bags).
Prepare a baking dish for the chicken. If it is metal, then cover it with foil. If the glass is fireproof, then there is no need to cover it. There is no need to lubricate anything.
Place chicken pieces in pan. If there is not enough space in one layer, then first lay out the bottom layer, salt, pepper, sprinkle with seasonings and pour over kefir, so that the kefir completely covers the meat. If there is meat left for the second layer, lay it out in a second layer and again salt, pepper, sprinkle with spices, and pour in kefir. Sprinkle grated garlic evenly on top and “drown” it in kefir, pressing it to the meat.
Marinate for at least 30 minutes, up to overnight (depending on how much time you have).
Bake in an oven preheated to 200 degrees for 20 minutes.
Per serving: ~150 g, 170 kcal, protein 27 g, fat 5 g, carbohydrates 6 g.
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Kefir marinade for chicken breast kebab
Chicken breast can be marinated even easier. By the way, in this case it is better to remove the skin from it, and if there is any, remove all the cartilage. Well, all you need for this recipe is:
- kefir – 400 ml;
- bulbs – 2 pcs.;
- salt - to taste.
In principle, you can also add ground pepper, but this is optional. Grate the onion or puree it using a blender. Combine the resulting mass with the chicken. Salt the products and add kefir. Ready. After an hour, you can fry the kebab.
Chicken breast in kefir with potatoes. Potatoes with chicken baked in kefir: step by step with photos
The dish is not quick, but filling and tasty.
Number of servings: 4-6 Calorie content: Medium calorie Calories per serving: 725 kcal
To prepare potatoes with chicken baked in kefir, you will need:
How to cook potatoes with chicken baked in kefir.
Peel and wash the vegetables. Wash the chicken, remove the bones and remove the skin.
Cut the thigh into about 3-4 pieces. Cut the potatoes into half-pucks.
Onion - not in small half rings.
Carrots in half rings. My son loves mini carrots, so for him it’s half and half with regular carrots.
Cut the garlic into thin slices.
Place everything in a large bowl.
Three cheeses on a coarse grater. Add to vegetables and meat.
Salt, add spices, pour kefir.
Mix the whole mass thoroughly.
Put it in the form.
Cover with foil. Place in a cold oven for 1 hour. We set the temperature to 180 degrees.
After an hour, remove the foil. Mix the mixture (optional). Set the “top grill” mode and bake for another 15 minutes. The time may vary depending on the type of potato (young or quickly boiled potatoes will cook earlier).
Serve hot.
Chicken breast in kefir kebab. Cooking with chicken
Poultry itself is not as fatty as pork, so kefir used to marinade chicken kebab will make it very soft and juicy. In addition, this version of the dish is much cheaper than its other analogues.
Required ingredients:
- chicken fillet – 1 kg;
- onions – 4 pcs.;
- kefir – 500 ml;
- garlic – 5 cloves;
- dried dill – 1 tsp;
- ground pepper – 1 tsp;
- salt – 1 tsp.
Stages of work:
- To prepare kefir-based chicken kebab, let’s start with the meat. We wash the breast in water, dry it, and cut it into large pieces of approximately the same size.
- Peel the onion, remove the ends, and cut into thick rings.
- Pass the garlic through a press.
- Combine garlic with onion, kefir and meat in a deep bowl. Add the spices listed in the composition and salt. Mix the meat with the resulting marinade. Leave to infuse for 6 - 12 hours under pressure in a cool place.
- All that remains is to thread the chicken kebab onto skewers and cook on the grill or grill. It is very important to constantly turn the meat so that it does not burn.
Serve with grilled vegetables and lean flatbreads.
Important! Do not use sour kefir under any circumstances, otherwise the dish will be spoiled.
Bake chicken marinated in kefir, garlic and mustard
For this recipe, you can use either a whole chicken carcass or its individual elements. We decided to stick to chicken legs, because they are convenient to serve, there is plenty of meat in them, and the fillet is not as dry as the breast.
Chicken legs in kefir have been a classic holiday treat since Soviet times. It's time to bring back the traditional menu, especially since today, when everyone is already oversaturated with exotic foods, such a dish will be quite relevant.
Ingredients
- Chicken legs – 6 pcs.;
- Kefir 1% - 2/3 tbsp.;
- Vigorous mustard – 7-10 g;
- Finely chopped fresh dill – 1 tbsp. l. with top;
- Garlic cloves – 4-5 pcs.;
- Fine salt – 1 tsp;
- Ground paprika – 3 g;
- Pepper seasoning – 3 g.
How to bake juicy tender chicken with garlic until done in the oven
- First of all, let's prepare the kefir marinade. Combine grated garlic, paprika, dill, pepper and salt with kefir in one bowl, where we also add mustard. Mix everything and leave to brew.
- We divide the legs into drumsticks and thighs, transfer them to the kefir marinade and leave them there for half an hour to forty minutes.
- After a certain time, we transfer the legs to a baking sheet, pour the marinade on top, wrap them in foil and put them in the already hot oven.
190 °C is the optimal temperature for the first baking stage, which will last 45 minutes.
- And when the specified time has passed, increase the temperature to 220 ° C and, removing the foil, cook the legs until golden brown for about 12-15 minutes.
Such tender and aromatic chicken baked in kefir in the oven will be an excellent treat in the company of potatoes cooked in foil and sliced fresh vegetables, the recipes of which you can find on our website.
Oven potatoes in foil
Vegetable salad with arugula
Festive cutting of vegetables
Vegetable Georgian salad
Chicken breast in kefir in a slow cooker. Chicken fillet marinated in kefir and paprika in the oven
To prepare the dish you need:
- approximately 600 grams of chicken fillet;
- a glass of kefir;
- a small amount of dried herbs, salt and ground pepper;
- half a dessert spoon of paprika.
Cooking technology
- The chicken breast is washed and any remaining skin, bones, films and fat are removed. Each breast is cut into 2 halves, and then they are cut crosswise into thin slices, the thickness of which is no more than a centimeter.
- The dish will have a soft structure if you beat each slice. During this process, the meat needs to be covered with film so that it does not fly into different places in the kitchen.
Recipe 1: Chicken fillet in kefir in the oven (with photo)
- Chicken fillet (2 pcs.).
- Kefir (1 glass).
- Dried basil (half a teaspoon).
- Black pepper.
- Salt.
Thoroughly wash two large chicken fillets.
Cut the chicken fillet into cubes and place it in a deep baking dish.
Sprinkle the meat with dried basil, black pepper and salt. Mix.
Let's prepare a glass of fresh kefir. It can be any fat content, it doesn't matter.
Pour a glass of kefir into a baking dish and mix it thoroughly with the meat. The chicken should be completely immersed in kefir.
Preheat the oven to 150 degrees. We'll send our form there for 45-50 minutes. Ready!!!
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Methods and general principles of cooking chicken breast in the oven
- Chicken has very valuable meat, which is rich in proteins and amino acids. But it is very difficult to cook the breast so that the fillet remains tender and juicy - because the product has a very low fat content. It is very easy to spoil a fillet, hence the myths that chicken breast is tough, fibrous and tasteless;
- The easiest way is to cook the meat in a frying pan, but baking reduces the overall calorie content of the dish, and then instead of a salad of “grass” and vegetables, you can serve something more satisfying with the chicken. If you love chicken, master various baking methods and treat yourself to delicious dishes;
- For example, a little spices, salt, aromatic herbs and garlic, a special baking bag and high temperature in the oven will not only do the job, but will also make it easier to clean the oven and pan after cooking;
- If you prepare for the recipe in advance, marinate the meat a little in a soft marinade, the cooking time will be reduced and the taste of the product will improve. As a rule, you won’t need much time even for the most complex and labor-intensive dish; you can do it within an hour;
- Rule one - marinade for fillet. The sauce will not only saturate the meat with aromas, but will also saturate the fibrous breast, that is, in fact, it will act as a fatty layer of meat during baking;
- Rule two - the chicken breast can either be cut lengthwise, uncovered, or pounded to reduce cooking time. If the recipe of the dish requires fine cutting, then the chicken must be cut across the grain;
- Rule three - oil or acidified marinade. Good sunflower or vegetable oil, with lemon juice, soy sauce and garlic will work magic. For a milder taste, you can use kefir, onions and tomatoes;
- Rule four - spices. If you are a beginner cook, choose ready-made seasonings that are already balanced to taste. But chicken meat is a flexible product, so you can use any spices, from cinnamon and honey, to rosemary, ginger or mint;
- Rule five - proper baking. It is recommended to place the meat only in a preheated oven, for no more than half an hour, otherwise there is a risk of drying out the fillet. The leaner you want the dish, the less fat you use when cooking.
Chicken in kefir in a slow cooker
Cooking in a slow cooker is popular in almost every family, because this equipment preserves as much nutrients as possible in all ingredients, including chicken meat.
Ingredients:
- Chicken – 700 g.
- Kefir – 1 tbsp.
- Lemon juice – 1 tsp.
- Salt, seasonings, herbs - to taste.
Preparation:
Separate the meat from the skin and bones, cut into small pieces and rub with spices. Chop the onion and garlic and add to the meat. Place all ingredients in a slow cooker. Pour the resulting mixture with kefir, add lemon juice and herbs. Do not fill equipment to the very top. Cook at 160 degrees for 50 minutes.
Dietary chicken breast in a frying pan. How to cook chicken breast juicy
Good afternoon friends! I have long wanted to share a simple way to cook juicy chicken breast. I already wrote that I don’t like chicken breast because it’s dry. Now my opinion has changed to the opposite. I really like the recipe for chicken meatballs in the oven, thanks to it you get juicy tender meatballs. There is also a simple and very tasty recipe for cooking juicy chicken breast in a frying pan. The meat turns out tender and juicy!
The dish turns out to be low-calorie, dietary and very tasty! In general, it is universal, because it is suitable for those who like to eat delicious food, and for those who count calories, and, of course, for the Dukan diet (Attack and Cruise phases). The components of the recipe are taken approximately, “by eye”, so below is only a conditional amount of products. I focus on the size of the pan so I can cook in it once or twice. Meat prepared this way usually does not survive until it cools down because it is eaten hot. I’ll say right away that if you use thighs and shins, it won’t be the same at all. Ingredients:
- chicken breast (skinless and boneless) or ready-made fillet - 2-3 pcs. onion – 1 pc. soy sauce – 50 g balsamic vinegar – 1 teaspoon (if you like) salt, pepper, other spices – to taste
Preparation Cooking chicken breast does not take much time. First, you need to marinate the breast for a couple of hours. First, the breast must be cut into pieces across the grain, 1.5-2 cm thick; you can cut it into larger pieces, like chops, but with the expectation that their thickness is also about 2 cm.
Chop the onion into half rings. Mix all our ingredients in the container where the breast will be marinated, add soy sauce and balsamic vinegar.
Add the necessary spices. You can do without salt, soy sauce is enough.
Mix everything again. We put it in the refrigerator for a couple of hours, if it turns out to be an hour or two longer, that’s okay.
Next, heat a dry frying pan. While the pan is heating up, drain all the liquid from the chicken breasts; you can even dry them slightly with napkins. Place the meat in a heated frying pan, fry on one side until golden brown, turn over to the other side and place the onions from the marinade somewhere in the free space in the frying pan.
Fry for 1-2 minutes until a crust appears on the other side. Then cover with a lid, you can lower the heat and cook the breast for another minute or two. The chicken meat turns out juicy, so you need to keep the pan hot. Then a crust will quickly form, which will prevent the juice from leaking out. It is very important to cook the breast well; if it is raw inside, serious health problems can arise! On Attack, chicken breast is a separate dish; on Cruise, it’s very tasty with a light vegetable salad. Try it!
For chicken kebabs
Kefir-based marinades always compare favorably with other marinades. They contain a minimum of ingredients, do not require long marinating and are extremely effective in affecting chicken meat.
The simplest (classic) fermented milk marinade
This marinade will require the utmost minimum of its components, but the effectiveness of the marinating process will pleasantly surprise many.
Initial components of the marinade:
- Approximately 2 kg of chicken thigh.
- Packaging of kefir (recommended fat content of at least 3%) – 1 liter.
- Onion – a couple of medium heads (for extracting onion juice).
- Garlic – four small cloves.
- Parsley or cilantro (aka coriander) - one small bunch.
- Salt, spices and pepper - according to taste preferences.
You need to salt the marinated chicken pieces just before the process of frying the kebabs.
Preparation:
- The garlic cloves are peeled and ground on a fine grater into a liquid paste.
- Garlic pulp is rubbed onto chicken thighs, which must be placed in a ceramic or glass bowl in advance.
- The thighs should be peppered and covered with onion juice. Onion juice is always preferable to regular onion rings. Only in this form can it more deeply saturate any meat with its aroma. Getting onion juice is easy, you just need to grate the onion and squeeze out its juice.
- Next, kefir is gradually poured in. It should only lightly cover the chicken thighs, so there is absolutely no point in having a kefir bath.
- Everything must be thoroughly mixed and the marinade should be homogeneous.
- The marinade is completely ready and everything can be put in a cool place for a couple of hours.
Chicken in kefir with garlic. Chicken in kefir in a frying pan - recipe with photos
In order for chicken meat in kefir to turn out perfectly dietary, several conditions must be met:
The following spices are used as seasonings, in addition to a moderate amount of salt, table or sea:
- garlic, fresh or dried ground;
- bay leaf, whole or chopped;
- culinary herbs, fresh and dried - basil and oregano, rosemary and thyme, sage and mint, parsley and dill, as well as ready-made sets of Italian and French dried herbs;
- khmeli-suneli;
- coriander;
- curry;
- turmeric and saffron;
- chopped and ground dried ginger;
- peppers of all types and varieties - paprika and chili, allspice, black, red, white and pink, whole and ground;
- cardamom.
Recipe for chicken stewed in kefir on the stove:
- 700 g prepared chicken fillet;
- a glass of kefir (250 ml);
- salt;
- pepper;
- a small bunch of dill;
- two cloves of garlic.
Preparation:
- Pour kefir into a deep bowl, add salt, pepper, peeled chopped garlic and finely chopped dill, previously washed and dried with a napkin.
- Rinse the fillet, dry with a paper towel, cut into not too small pieces, place in a marinade of kefir and spices, leave for at least half an hour.
- Place the marinated chicken in a heated frying pan without the slightest drop of oil, add enough kefir marinade for stewing, cover tightly with a lid and bring to readiness over low heat, stirring from time to time and adding the remaining kefir and spice mixture.
Recipe for chicken baked in kefir:
- 1.3 kg chicken breasts;
- a glass (250 ml) of kefir;
- salt;
- pepper;
- garlic – 3-4 cloves.
Preparation:
- Remove skin and bones from chicken breasts, wash, dry and chop coarsely.
- Place the chicken in a deep bowl, moderately salt and pepper, add thinly chopped peeled garlic and mix, rubbing in the spices.
- Pour kefir over the prepared meat, stir and leave to marinate for at least half an hour.
- Place the marinated chicken meat in a dry deep frying pan and bake in the oven at 200 degrees for half an hour to forty minutes.
Both stewed and baked chicken in a frying pan in kefir has an energy value of no more than 90 kilocalories per hundred grams. But if frying is used during the cooking process, the calorie content increases significantly.
Recipe 5: chicken fillet stewed in kefir in the oven (with photo)
- Chicken breast – 600-800 g
- Kefir – 1 glass
- Dried herbs (dill, parsley, oregano, basil) - to taste
- Paprika – ½ teaspoon
- Ground black pepper - to taste
- Salt - to taste
Wash the chicken breast, remove excess fat and film. Cut each fillet in half lengthwise to create fairly thin steaks. Lightly pound the chicken on both sides with a hammer. To prevent the chicken from dirtying the kitchen, cover it with film or a bag when beating it, so the pieces will not fly in different directions.
In a separate container, mix kefir, dried herbs, paprika, pepper and salt. Kefir can be used with any fat content, but I usually use one percent for greater dietary content. I indicate the spices that I use for chicken as an example, but you can add your favorite seasonings.
Combine the chicken with the marinade and leave for at least 20 minutes. You can also leave the chicken in the refrigerator to marinate overnight and cook it in the morning. Please ensure that all pieces of chicken breast are evenly coated with the marinade so that it is evenly soaked. If you marinate the chicken for a long time, for example, all night, then it is better to add salt immediately before cooking, so the chicken meat will be juicier.
Grease a baking dish with a small amount of vegetable oil and place the chicken in the pan directly with the marinade. Place chicken in one layer.
Place the chicken in an oven preheated to 180 degrees for 1 hour.
For a more appetizing appearance of the chicken, 5 minutes before the end of cooking, you can turn on the top heat in the oven, so the chicken will turn out more rosy.
Chicken baked in kefir is ready. Serve the chicken with any side dish of your choice. To maintain a dietary theme, this chicken is ideally served with a side dish of fresh or steamed vegetables.
