Chicken breast. Recipes for frying in a frying pan with vegetables, pasta, in sour cream, batter, simple and tasty with photos

Hello.

We continue to develop the topic of cooking juicy chicken breast. The last post was about baking, and today we will cook the breast in a frying pan. Once again, our main goal is to prove that white chicken meat does not necessarily turn out dry and tough. Thanks to some tricks, it can be made juicy, tender and melting in your mouth.

And you don’t need to have several years of culinary practice behind you to do this. Just repeat the described recipes step by step, presented in the form of a description with a photo, and everything will work out in the best possible way.

Chicken breast in a frying pan in sour cream sauce

Let's start with the simplest method, which takes the least time. This is breast meat in sour cream sauce.

Ingredients:

Chicken breast – 1 piece (2 fillets)
Sour cream – 130 g
Salt, pepper, coriander

Preparation:

1. Cut the breast into cubes about 2-3 centimeters in size.

2. Place the meat in a heated frying 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, be it fresh or cooked vegetables, pasta or rice

Interesting recipes for chicken breast in a frying pan

Breast on a grill pan

Ingredients:

800 g breast,
seasoning mixture,
salt and pepper to taste.

Cooking process:

The fillets are washed and dried. Each fillet is cut in half lengthwise. The frying pan is preheated to high temperatures, and the dried breast is laid out on it.
It is fried for about two minutes until char marks appear on both sides. The finished fillet is removed and sprinkled with salt and a mixture of seasonings on a platter.
Cover the meat with a plate and leave for a few minutes so that the fillet “sweats” and the seasonings are evenly distributed.

Stuffed breast, in a frying pan

There are many options for stuffing chicken breast:

cheese with herbs;
fried bacon and 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, dry the breasts lightly with paper towels and make a cut to form a pocket. After this, the meat is stuffed, breaded and fried.

Chicken breast chops in a frying 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 piece is beaten on both sides to make the meat thin, and then salted and seasoned.
After this, the breading is prepared. Break the eggs into a plate and beat with a fork. The finished meat is rolled in flour and transferred to the egg mixture.
Place the chops into hot oil in a frying pan and fry on both sides over medium heat.
The finished 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 frying pan

Ingredients:

1 breast,
1 green pear,
1 teaspoon sugar,
cinnamon,
ground black pepper (or a mixture of spices),
salt.

Cooking process:

Slits are made in the meat diagonally on one side. Next, the fillet is 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 too much from there.
Lightly press down the pear-stuffed side with a spatula. The breast is fried and served.
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 cloves of garlic,
2 onions,
250 g cream,
50 g butter,
2 spoons of flour,
5 tablespoons of vegetable oil,
seasonings, salt and spices.

Cooking process:

The chicken fillet is washed, dried and cut into cubes
or strips. Place the meat in a heated frying pan with oil and fry it over medium heat for about 7 minutes.
Separately, prepare sour cream sauce in a saucepan, which should be thick but liquid. To do this, melt the butter and add finely chopped garlic to the frying pan.
After it turns golden, add flour to it and mix 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.
The chopped onion is added to the meat, the heat is reduced and simmered for about 5 minutes under the lid. It is then 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!

Tender fillet in sour cream with mushrooms

The previous recipe can be slightly complicated and given a mushroom flavor.

Ingredients:

Chicken fillet – 500 g
Mushrooms – 200 g
Sour cream – 200 g
1 onion
Seasonings to taste

Preparation:

1. Fry onions and mushrooms (in our case, champignons) in a frying pan. To do this, cut the onion into half rings and the mushrooms into small slices. Frying is done over medium heat for 10 minutes with occasional stirring.

If you take frozen mushrooms, first fry them until cooked without defrosting and only then add onions to them

2. Further actions are similar to the previous recipe. Place 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!

Classic chicken breast in batter in a frying pan

Ingredients: 470 g poultry fillet, a mixture of peppers, salt, 2 tablespoons eggs, 2 large spoons of full-fat mayonnaise, 4 spoons of white flour.

The fillet is washed, dried and cut into longitudinal slices. Each of them needs to be thoroughly beaten with a special hammer. You must first cover the meat with cling film. This will prevent them from tearing when beating.
Mayonnaise is combined with a beaten mixture of eggs, salt and pepper. Flour is added little by little to the mixture. The result should be a fairly thick batter without lumps.
The prepared pieces are dipped one by one in the resulting mixture and fried in oil until cooked.

Each slice will sit in the pan for about 6-7 minutes until golden brown.

A simple recipe for chicken in creamy sauce

Here's the simplest way to cook breasts in cream. No extra ingredients. It’s very convenient when you want something quick and tasty.

Ingredients:

Chicken breast – 2 pieces (4 fillets)
Heavy cream - 100 ml
Krkuma
Salt pepper

Preparation:

1. This time the chicken needs to be cut into fairly large pieces. So that you can turn each individual piece over when frying.

2. Fry the fillet in a frying pan with vegetable oil over medium heat.

You need to fry on both sides until golden brown.

3. When both sides have become golden, reduce the heat to low and continue frying for another 10 minutes, stirring constantly, then pour in the cream and add the turmeric. Mix.

4. Continue frying the meat for a few more minutes, stirring constantly. As soon as the cream thickens, the dish is ready.

Bon appetit!

Breast in batter with cheese

Here is a recipe for truly juicy meat, which is obtained this way thanks to the cooking technology. Read the recipe carefully and get down to business with us:

Beat chicken fillet (according to the number of people invited to dinner) with a hammer on both sides. To avoid damaging the meat, cover it with cling film.
To prepare the batter, mix five chicken eggs, eight tablespoons of mayonnaise, eight tablespoons of sifted white flour, salt and ground pepper in a suitable bowl. Beat the ingredients with a mixer at low speed or use a simple kitchen whisk.
Grate 150 grams of hard cheese on a fine grater.
Salt the fillet, dip in batter and place in a heated frying pan. After this, sprinkle it with shredded cheese, and when it has melted a little, pour two or three spoons of dough over the fillet.

Fry the chicken over low heat for five minutes on each side until golden brown. Serve the battered breasts, garnished with fresh parsley or dill.

Recipe for chicken fillet in mayonnaise sauce

If the only sauces in your refrigerator are mayonnaise, then even in this case it is possible to prepare a delicious 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

Preparation:

1. Cut the chicken fillet into thin and long slices and fry in a frying pan with vegetable oil over medium heat until golden brown on both sides.

2. Make mayonnaise sauce by mixing and whisking water with mayonnaise and adding finely chopped garlic. Pour the resulting sauce into the pan with the 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, it's delicious.

Bon appetit!

Chicken chops in batter in a frying pan

List of required ingredients:

Chicken breast fillet – 700 g;
Chicken eggs – 3 pcs;
Sour cream – 2 tbsp;
Flour – 8 tbsp;
Salt and pepper - to taste;
Vegetable oil - for frying.

How to cook chicken chops in batter in a frying pan:

1. Rinse the chicken fillet and dry it with a paper towel. Then, the meat needs to be cut across the grain into pieces 1.5-2 cm wide.

2. Now, the fillet needs to be beaten on both sides with a special hammer.

3. Place the chopped meat in a bowl, add salt and pepper to taste. Next, add 2 tbsp. sour cream and mix well.

4. Take out 2 plates, beat the eggs in one, and add 8 tbsp to the other. flour. Then, dip each piece of fillet first into flour, then into the egg mixture and place in a heated frying pan with vegetable oil.

5. Fry the meat for about 5-7 minutes until golden brown. Then turn over and fry on the second side until golden brown.

6. Place the fried chops on a plate lined with napkins or a paper towel. This will help get rid of excess fat.

Chicken chops in batter are ready and can be served with your favorite side dish. Bon appetit!

If you don’t have sour cream at home, you can replace it with mayonnaise

Chicken in soy sauce on a grill pan without oil

Well, I want to finish the topic of cooking meat in sauce with a recipe for fillet in soy sauce in a grill pan. Of course, you can use a regular frying pan, but then you won’t have to add vegetable oil to it, which will slightly change the taste. And I also want to tell you how to prepare 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

Preparation:

1. Wash the fillet, dry it with a paper towel and cut into strips.

2. Pour soy sauce over the meat, add chicken spices, mix well, cover with cling film and put in the refrigerator for 30-40 minutes.

3. Heat the grill pan and place the chicken strips on it. Fry on both sides until golden brown.

4. Now prepare the teriyaki sauce. We will 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 sour cream. The sauce is ready. Pour it 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

Secrets of cooking chicken breasts

Because chicken breasts are low in fat, many may find them dry and even tough. Indeed, if this part of the chicken is simply boiled, the taste is unlikely to bring pleasure. There are several tricks that will make the breasts juicy, tender and incredibly tasty. First of all, try not to cook frozen meat, give preference to chilled: this way your dish will be much more tender and flavorful. Try not to cook chicken breasts too long, no matter the method. As a result, the meat will be very dry. But the main secret to preparing tender chicken breasts is pre-marinating. If you don't have much time, soak the meat, already cut into portions, in kefir or a mixture of a few tablespoons of soy sauce and apple cider vinegar. And if you have time, prepare a special brine that will turn ordinary white meat into a real culinary masterpiece.

To do this you will need:

2 liters of water
2 tablespoons salt
half a lemon
spices

Boil water, add salt and spices, boil for 2-3 minutes. Cool to room temperature, then squeeze in half a lemon. Pour the resulting brine over the chicken and leave for 5-6 hours. During this time, the lemon juice will soften the fibers, and thanks to the salt, the moisture will remain inside the meat. After this, you can cook the chicken breasts in the way that suits you best.

How to fry chicken breast in batter with cheese

The next way to cook chicken in a frying pan is to fry it in batter.

Here is a very tasty recipe for batter with cheese. If you don’t have cheese on hand, you can do without it, but, of course, it tastes better with it.

Ingredients:

Chicken fillet – 400 g
Egg - 1 pc.
Flour - 2 tbsp.
Salt and pepper - to taste

Preparation:

1. Cut the chicken into pieces that are convenient for you for further frying and beat them on both sides.

2. Prepare the batter by mixing egg, flour and salt and pepper in one bowl.

3. Dip the breast into the batter and immediately place it in a preheated frying pan with vegetable oil.

4. Fry on one side over medium heat for 5 minutes, then turn the pieces over.

5. After this, reduce the heat to low 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!

Chicken breast in batter - a simple recipe in a frying pan

For this recipe, you can buy chicken breast or ready-made fillet. All that remains is to cut the meat into portioned pieces and start preparing the dish.

To prepare the dish you will need one carcass of breast or fillet. To make the finished dish tender and juicy, you need to make a batter. To prepare it you need the following products:

Chicken eggs – 2 pcs.
Sour cream – 2 tbsp. l.
Flour – 2-3 tbsp. l.
Salt - a pinch
Pepper - optional.

To fry the chops you will need vegetable oil - 1-2 tbsp. l. into the frying pan.

Soft and juicy chop in breadcrumbs

Another type of batter is with breadcrumbs. The result is a crispy crust and juicy filling. Delicious. And it's very simple.

Ingredients:

Half chicken breast (1 fillet)
2 eggs
Flour -
Breadcrumbs
Garlic - 3 cloves
Salt, pepper, coriander

Preparation:

1. Take the defrosted or chilled fillet and cut it in half along the grain.

The fillet seems to consist of two parts. One is small, it is simply cut off and used as is, and the second is large, it needs to be cut lengthwise

2. Beat 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 flour and breadcrumbs into separate plates.

6. Heat a frying pan, pour in vegetable oil (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!

Recipe for chicken breast chops in batter

Make a delicious dinner for your loved ones using simple ingredients on hand. To do this you will need:

Take two chicken breasts, remove the skin from them, separate the fillets and cut them lengthwise into two parts.
Lightly pound the meat with a kitchen hammer, rub it on both sides with salt, pepper and any other spices.
Place some flour in one bowl. Break two chicken eggs into another cup and then beat them with salt and pepper.
Heat a frying pan over a fire and pour vegetable oil into it. Using a fork, lift the fillet, dip it in the egg, then in the flour and again in the egg.
Fry the chicken until cooked on both sides.

Serve the finished dish with fresh vegetable salad and cream sauce.

Breast in batter in a frying pan as if deep-fried

And I just can’t get past this recipe. It is, of course, not at all healthy, 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 you use beer instead of water, you will get an incredibly aromatic beer batter

Preparation:

1. It is very important to cut the fillet into thin, long strips. This will allow them, on the one hand, to fry faster, and on the other hand, to be large enough so that you can cook them one at a time.

2. Prepare the batter by mixing egg, water, flour and salt. The mixture should be quite thick, the consistency of sour cream.

3. Place 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 saucepan. To do this, simply pour enough vegetable oil into the selected container so that the fillet pieces are completely drowned in it and heat it over high heat.

Place pieces of meat one at a time into the heated oil. If they stick together in the pan, separate them from each other 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 release juice. From this moment we time it for one minute, after which we take out the resulting chicken fingers. It will take about 6 minutes to do everything.

Do not add all the prepared meat at once, cook in small portions of 3-4 pieces so that the strips do not stick together

6. Ready-made sticks can be eaten immediately hot, dipped in cheese or other favorite sauce. Just don't get burned.

Bon appetit!

Chicken breast in batter, fried in a pan

I love this recipe because it makes dry meat juicy and tasty.

You will need:

Breast fillet – 700 gr.
Eggs – 2 pcs.
Mayonnaise - large spoon.
Soy sauce - the same amount.
Pepper, salt, basil, coriander.
Milk – 50 ml.
Flour – 2 large spoons.
Sunflower oil.

Step by step recipe:

Rinse the fillet and dry with napkins. Cut into pieces like chops.

Rub salt and pepper on both sides. If desired, beat the meat a little, but this is not a prerequisite.

Make the batter. To do this, put mayonnaise in a bowl and break the eggs. Add some salt, add coriander, basil, soy sauce and milk. Whisk the contents vigorously with a fork.

Pour in the flour, stir the mass well again, resulting in a liquid dough. Make sure there are no lumps left.

Dip the pieces into the dough mixture. Place in well-heated oil in a frying pan. Fry the bottom side over high heat for about 2-3 minutes. Do not cover the pan with a lid.

When a golden brown crust appears on the bottom, pour the batter over the top (a little bit, about a spoon). Turn the pieces over to the other side and finish frying the breast. Be sure to cover the pan with a lid and reduce the heat to almost minimum.

Be sure to place the finished meat on a paper napkin to absorb excess oil.

Chicken breast in bacon in a frying pan without oil

Well, I left my favorite recipe for last. This is chicken wrapped in bacon. A wonderful recipe for which you don’t need anything other than fillet and strips of bacon (they are also called Hungarian). This is a great appetizer for the holiday table.

Preparation:

All you need to do is take thin strips of ham (available in any supermarket in vacuum packaging) and wrap thinly sliced chicken fillets in them.

And then fry them in a frying pan for 5-7 minutes on each side over medium heat. There is no need to add oil to the pan, because... the bacon will release enough fat to prevent the meat from burning.

To prevent the bacon from unrolling, place the rolls in the pan so that the side where the tip of the wrapped bacon sticks out sticks out first.

Ready. No complications or a large list of ingredients. And the taste is simply indescribable. I highly recommend that you prepare these chicken rolls for the holiday table of your next celebration.

Well, my top ten best chicken breast recipes in a frying pan are finished.

Thank you for your attention.

To fry a juicy chicken breast in a frying pan you need a proven recipe, and I’ll tell you it today. When chicken has a beautiful golden brown crust, it instantly creates 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. The chicken meat turns out juicy and soft, which is good news, because some people don’t like chicken breast because of its dryish structure. But today we will destroy all the myths and fry a juicy chicken breast in a frying pan according to my recipe with photos. The result is delicious meat that all adults and children will enjoy. Why do I cook chicken fillet dishes more often than other types of meat? Because silt 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. - This is a complete protein that the body needs so much. I advise everyone who plays sports to include delicious chicken breast more often in their diet. You can also safely give chicken fillet to children. Now, I hope, chicken meat will be on your table much more often than before.

Necessary products: - 1 chicken breast without skin, - egg, - breadcrumbs, - salt, pepper, - vegetable oil for frying.

Recipe with photos step by step:

Cut the chicken breast into slices, salt and pepper them and lightly beat them so that the dense structure of the breast becomes softer. Lightly beat the egg, dip the chicken 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 slightly over medium heat, add pieces of chicken breast and start frying. We won't fry for long, since the chicken breast cooks in a few minutes. When one side of the chicken is browned, turn it over and finish cooking on the other side. A couple of minutes per side is enough for the meat to cook properly. Serve the finished juicy chicken breast immediately to the table with a side dish of cereal,

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

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 ;
Sprinkle the breast meat with lemon juice (do not squeeze), add salt. Let stand for 5-10 minutes;
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;
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 - a protective layer on the surface of the meat that prevents chicken juices from escaping. 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, first defrost it 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 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.

Chicken breast is a valuable product. With a low calorie content, it has high nutritional value. It is easy to prepare and pleasant to eat. It is combined with a variety of spices, sauces, and side dishes. It is good both baked, stewed and fried. Chicken breast is especially quick and easy to cook in a frying pan, and if housewives choose another method of cooking it, it is most often for fear of drying it out. In fact, knowing some of the subtleties will allow you to make juicy and soft breast, regardless of the method of preparing it.

How to deliciously fry chicken breast in a frying pan

From two halves of a chicken breast you will get four chops - which, in principle, is what our chicken will turn into in the end. It is better to cut the chicken when it is slightly frozen; use a knife with a wide blade to cut each piece into two slices.
Salt on all sides and beat. To prevent splashes from flying around the kitchen, cover the meat with a plastic bag. We beat lightly, without fanaticism, first on one side, then on the other.
Next we will bread it. As I already wrote, for breading you need flour, eggs and crackers. Pour the bulk ingredients individually into flat plates, break the egg into a not very deep and wide plate, shake lightly with a fork.
Now we proceed in exactly this order: roll in flour on all sides.
Dip into egg.
Roll in breadcrumbs.
Place our chops on a cutting board and leave them to rest for 10 minutes. This is necessary so that the flour and crackers soften a little, swell and thicken, then when cooked in a frying pan they form a nice crispy crust on the chicken breast that will not fall off, the meat juice will remain inside and it will definitely turn out tasty.
Meanwhile, pour sunflower oil into a frying pan, heat it well over high heat, then reduce the heat and add the chops.
Fry on the first side for 3 minutes and turn over. Adjust the heat, it is important that the crust sets, 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 to be more sure, you can wait for 2 more minutes. But no more! Otherwise, all efforts to preserve juiciness will be in vain and you will dry it out.
Remove the finished meat from the pan, let it rest for 5 minutes and serve with any suitable side dish and a light vegetable salad.

Enjoy your meal!

And here are a few more small tips from me on how you can cook this chicken breast in a frying pan even tastier:

When you heat up the sunflower oil, put in it 1 small clove of garlic, cut into thin slices, and a sprig of rosemary, and before adding the chicken, take them out, you will get a very aromatic oil and, of course, chicken.

Finely grate hard cheese into breadcrumbs. Literally 1 tablespoon is enough. The crust on the meat will become more interesting.

Prepare a creamy cheese sauce for the chicken: heat 10% cream in a saucepan (do not boil!), remove from heat, break 1 egg into the hot cream, whisk quickly, add 2 tablespoons of grated cheese, add a pinch of nutmeg and serve to the chicken breast. It will also work well. Tasty? Tasty!

Fried chicken breast (juicy)

Delicious juicy breast!

Very tender, juicy and tasty breast meat. It fries quickly.

Compound

for 2-4 servings

Chicken breast – 1 piece;
Lemon – 0.5 small;
Salt;
Vegetable oil for frying.

Cooking features

To ensure that the chicken breast in the pan turns out tender and juicy, you need to follow a few simple rules.

It is better to fry fresh or chilled breasts. Otherwise they will not be juicy enough. Frozen breasts can be stewed, but even in this case they must be defrosted correctly. If you put them in water or heat them in the microwave, they will become dry, and even the richest sauce will not restore their juiciness. Thawed in the refrigerator, without a sharp temperature change, the breasts will remain almost as juicy as those that were not frozen.
To make the breasts juicier and more tender, it is recommended to marinate them before cooking. It is not necessary to keep it in the marinade for a long time; usually 20–30 minutes is enough.
In order for breasts cooked in a frying pan to be soft, they need to be cut across the grain or beaten. It is best to beat through a layer of polyethylene, for example, by putting a piece in a bag. Thanks to this, the meat will not stick to the hammer and tear, and splashes will not scatter throughout the kitchen.
It is not advisable to fry chicken breasts without breading or batter. The dough or breading creates a protective barrier that prevents liquid loss. Thanks to them, the juiciness of the meat is preserved.
Place the breaded breasts on a hot frying pan and fry in a sufficiently large amount of oil. In this case, they will not burn and will remain juicy.
You need to salt the chicken breasts at the last stage of cooking. Otherwise, the salt will “pull” moisture out of them and they may become dry.

Individual cooking features may depend on the specific recipe, but the general principles do not depend on this.

Steamed chicken breasts

Steamed products are ideal for dietary nutrition, because with this method of heat treatment the maximum amount of vitamins is preserved. However, the meat runs the risk of being dry, since all the juice will leak out under the influence of steam. Make light steamed cutlets from chicken breasts: the benefits for the body are guaranteed. For this, in addition to the chicken breasts themselves, you will need raw egg white, salt, onion and dill. Pre-preparation will take no more than 5 minutes. Just grind all the ingredients in a blender, add protein to the resulting minced meat and form flat cutlets. Place them in a steamer for 30 minutes. As a result, this simple dish gives you a great dose of protein, minimal fat and is incredibly tender and juicy.

Breaded fried chicken breasts

chicken breast – 0.5 kg;
wheat flour – 80 g;
chicken egg – 2 pcs.;
garlic – 2 cloves;
salt, spices - to taste;

Cooking method:

Wash the chicken breast and remove the skin. Separate the fillet from bones and cartilage. Cut each piece of fillet lengthwise into 3 pieces. Place the layers of meat in a bag and beat through it with a culinary hammer.
Pass the garlic through a special press, mix with a spoon of oil and coat the chicken chops with this mixture. Season them to taste and refrigerate for 20 minutes.
In a bowl, whisk the eggs.
Sift the flour onto a flat plate.
Heat oil in a frying pan.
Remove the chops from the refrigerator, roll in flour, then in egg, then again in flour. Place in a frying pan with boiling oil.
Fry over medium heat until golden brown on both sides. Then reduce the heat, salt the breasts, cover the pan with a lid and keep the chops on the stove for another 5 minutes.

Before placing the chops on plates, it doesn’t hurt to place them on a napkin to drain off excess oil. Potatoes, rice, and vegetables are suitable as a side dish.

How to fry chicken breast in potato batter

Those who love a crispy crust on chicken will love this potato dough recipe.

Necessary:

Chicken fillet – 300 gr.
Potato tubers – 3 pcs.
Eggs – 2 pcs.
Mayonnaise – 2 tablespoons.
Flour - spoon.
Salt, dill sprigs, pepper, oil for frying.

How to cook:

Divide the chicken like chops. Beat a little, season with pepper and salt.
Peel the potato tubers and grate them on a large-mesh grater.
Beat in the eggs and add salt. Grind the dill sprigs into crumbs, stir the dough thoroughly.
Add mayonnaise and flour. Knead the batter, getting rid of any lumps.
Heat oil in a frying pan. Using a large spoon, place a little batter on the bottom and level it according to the diameter of the chicken pieces. Place the meat on top and cover with another spoonful of potato batter. The breast should be inside, sealed in the dough.
Fry the meat on both sides until nicely browned.

Chicken breast nuggets

chicken breast fillet – 0.4 kg;
soy sauce – 40 ml;
egg – 2 pcs.;
corn flour - how much will be needed;
breadcrumbs - how much will be needed;
seasoning for chicken - to taste;
vegetable oil - how much will be needed.

Cooking method:

Rinse the chicken fillet, pat dry with a napkin and cut across the grain into pieces no more than 1 cm thick, or even a little thinner.
Add chicken seasonings to soy sauce and stir. Marinate the chicken pieces in the resulting mixture.
Beat the eggs in a bowl. Prepare the crackers.
After 20 minutes, heat the oil in a frying pan. Dredge chicken pieces in cornmeal, then dip them in egg, then coat in breadcrumbs.
Place in boiling oil and fry for 3-4 minutes on each side in boiling oil.

Chicken nuggets are juicy and soft. They can be served with a side dish, used to make sandwiches, or served as an independent snack.

Chicken breasts in batter - a simple recipe in breadcrumbs

A very simple preparation of tasty and juicy breast - breaded the pieces in breadcrumbs.

Take:

Chicken fillet – 500 gr.
Eggs - a couple.
Breadcrumbs - 2 large spoons.
Flour - the same amount.
Paprika – a pinch.
Pepper, salt, vegetable oil.

Cooking technology:

Divide a piece of chicken into two parts, rinse and dry. Cut randomly into small pieces. Immediately sprinkle with pepper, salt, and mix with your hands so that the spices are distributed throughout the meat.
Break the eggs into a bowl, add seasonings, and whisk the mixture.
Pour flour into a separate bowl and fill another with breadcrumbs.
Bread the workpieces, first dipping them in the egg, then in the flour, and finish by rolling them in breadcrumbs.
Fry in hot oil from the bottom first. Then turn it over, reduce the heat, and cover the pan with a lid. cook until golden brown on the bottom. When checking the readiness of the dish, clear, not pink, juice should be released from the meat.

Chicken breasts in batter

chicken fillet – 0.4 kg;
chicken egg – 2 pcs.;
milk – 100 ml;
flour - how much will be needed;
salt, pepper - to taste;
vegetable oil - how much will be needed.

Cooking method:

Separate the fillet from the chicken breast. Wash it, cut into pieces 1 cm thick across the grain.
Beat the eggs with milk, add salt and pepper to them, stir.
Sift the flour and add it in small portions to the egg-milk mixture, stirring thoroughly each time until you get a homogeneous, lump-free dough, the consistency of sour cream.
Heat the oil in a frying pan and fry the chicken pieces in it, after dipping each one in the batter.
Place on a napkin to remove excess oil.

Chicken breasts fried in batter can be served without a side dish. They are also suitable for a buffet table, as they are small in size, appetizing and tasty.

How to quickly cook chicken breast in batter

The food can actually be prepared quickly; it takes a little more time to prepare the meat, and everything else is done in just a few minutes.

Let's start with the chicken fillet. If it is a breast, remove the skin from it; we won’t need it. We separate the meat from the breastbone, cutting it along the edge of the bone. As a result, you get 2 pieces of meat.

Now cut the meat into layers. This can be cut either lengthwise, then you will get large portions, or across the fillet, then the portions will be slightly smaller in size. But then it will be more convenient to eat them.

From one half of the breast you get 2 larger pieces and one smaller one.

Now the portioned pieces need to be beaten with a hammer. But first, sprinkle each of them with a pinch of salt and lightly pepper.

Then cover the meat with cling film so that when beating, splashes from the meat will not fly around the kitchen. Lightly beat each piece with a culinary hammer on one side, and then on the other side, also pre-seasoning with salt and pepper.

Place the finished chops on a plate.

Turn on the stove and place the frying pan on heat, pour in a little vegetable oil. And then we quickly start preparing the batter. Break the eggs into a cup, add a pinch of salt and quickly stir them with a whisk or fork.

Next, add 2 tablespoons of sour cream to the eggs and stir well again.

Lastly, add the flour and stir again until the dough is homogeneous, without lumps. If desired, the dough can be lightly peppered.

This may happen, if the pieces of meat are large, then there may not be enough batter, then break 1 more egg, add a spoonful of sour cream and a little flour to it to make a batter.

The frying pan has already warmed up by this time. Dip each piece of breast in the dough on both sides

and place in a frying pan in hot oil. Fry the meat from the beginning on one side until golden brown.

Then turn over and fry on the other side. Since the meat was well beaten and all the fibers in it were broken, it was fried quite quickly, literally 3 - 5 minutes on each side over medium heat. As soon as the pieces are covered with a beautiful golden brown crust, the chops are ready.

The batter makes the finished meat juicy, tender and very tasty. Be sure to prepare and please your loved ones with a delicious dish.

At the same time as cooking the breast, you can boil rice for a side dish or make mashed potatoes. I simply fried boiled potatoes and sprinkled a little dill for flavor.

Chicken breast in a frying pan in creamy sauce

chicken breast fillet – 0.8 kg;
cream – 0.2 l;
garlic – 5 cloves;
curry seasoning – 20 g;
vegetable oil - how much will be needed;
cheese – 100 g;
salt - to taste.

Cooking method:

Cut the chicken breasts into pieces and pound lightly.
Mix the cream with curry seasoning and a tablespoon of vegetable oil. Marinate the breasts in the cream for 30 minutes.
Remove the breasts from the cream.
Crush the garlic with a press and rub the breasts with it.
Pour oil into the pan. Put it on fire.
When the pan is hot, place the breasts on it. Fry them on each side for 2 minutes over high heat without a lid.
Pour in the remaining marinade, add salt and leave to simmer over low heat for 10 minutes.
Finely grate the cheese. Sprinkle the dish with it and leave on the fire for another 5 minutes.

Breasts in cream sauce turn out unusually soft and tender. They go well with both mashed potatoes and rice.

Chicken breasts in original batter

If you want to surprise your guests, then prepare for them unusual chicken breast chops in batter. The secret of this dish lies in the original breading, for which we will use walnuts and bran. To prepare this dish, you will need:

Grind 50 grams of peeled walnuts using a blender or coffee grinder.
Beat two chicken eggs in a deep plate, add salt and pepper to taste.
Chop the bran and pour into another plate. Add nuts and 50 grams of hard cheese, grated on a fine grater.
Remove the skin from the chicken breast, cut out the fillet using a knife, cut the meat lengthwise into two parts and beat.
Dip the chicken pieces into the egg, then roll them in breading on all sides and fry in a heated frying pan.

Battered chicken breast chops go well with boiled pasta and tomato sauce.

Chicken breast in a frying pan with vegetables

chicken breast fillet – 0.4 kg;
bell pepper – 0.4 kg;
onions – 100 g;
zucchini - 0.3 kg;
garlic – 2 cloves;
salt, pepper, herbs - to taste;
vegetable oil - how much will be needed.

Cooking method:

Wash and dry the breast.
Chop the greens with a knife and mix with pepper.
Finely chop the garlic and add to the greens.
Rub the breasts with the resulting mixture, leave for 20 minutes in a cool place.
Peel the onion and cut it into thin half rings.
Wash the pepper, remove its stems and seeds. Cut into small strips.
Peel the young zucchini and cut into thin slices.
Pour oil into a frying pan and heat it to a boil.
Place the breasts in boiling oil and fry them on all sides for 10-15 minutes.
Add vegetables to the breasts and add salt to taste. Reduce heat and cover the pan with a lid.
Simmer the breast with vegetables for 20 minutes, stirring occasionally.

Before serving, the breast should be cut into portions. A few pieces of breast, some stewed vegetables and a side dish, which can be boiled rice or mashed potatoes, are placed on a plate.

Chicken breast cooks in a frying pan very quickly. If you follow the advice of professionals, she will learn to be juicy and soft. There are so many recipes that everyone can choose the one that suits their taste best. Some recipes are appropriate to use for preparing a weekday lunch, while others are suitable for welcoming guests.

Chicken breast is a tender and dietary meat that cooks very quickly. There are a lot of interesting recipes that help diversify the family’s diet and try Russian, European, Pan-Asian options for preparing pieces of poultry. Below we will tell you recipes for chicken breast in a frying pan, consider the secrets of cooking and little subtleties that will never interfere with the housewife.

How to fry chicken breast in a frying pan without oil?

Today, chicken fillet can increasingly be found in both holiday and daily dishes. What is the success of chicken fillet? First of all, with the fact that white chicken meat can be excellent as the main ingredient in many dishes. There is also another feature of this product, namely its low fat content, which makes chicken fillet popular among people who watch their figure. There are many ways to prepare chicken fillet, with some of the most popular ones listed below.

The so-called snack cocktail with chicken breast and the addition of champignons is considered to be quite simple to prepare. It should be noted that this dish may especially appeal to those people who are on a weight loss diet. To prepare such an amazing cocktail, you need to beat the chicken fillet. However, before frying the chicken breast in a frying pan, you will also need to cut it into small cubes. It is enough to fry the meat for two to three minutes, while ensuring that the surface of the meat does not burn. After three minutes, you can add 3 tbsp. spoons of hot water or broth. After this, simmer the fillet for about five minutes. When the fillet is stewed, you will need to remove it from the heat and cool.

While the fillet is cooling, you can cut four or five fresh champignons into slices, chop a clove of garlic and a little green onion. After cutting, you need to start mixing the chopped products. Next you should add about two hundred grams of low-fat yogurt, a little lemon zest and juice. You can also add a pinch of salt, white pepper and mustard powder to taste. Gently mix all the products and pour over the chicken fillet. If you wish, you can beat everything in a blender. Do not forget that the dish will have better taste if it is left to brew for about 20 minutes in a cool place. This cocktail is considered a very nutritious and low-calorie dish.

For a holiday, a chicken and pineapple salad is considered an excellent appetizer. To prepare it, you need to take a chicken breast and fry it until golden brown. How to fry chicken breast correctly? First you need to beat it a little, grate it with a little salt, pepper, and other seasonings and place it on a heated frying pan. You need to fry it over low heat with the addition of a small amount of olive or sunflower oil, since the chicken should ultimately come out quite bland. The fried fillet will need to be further cooled and cut into cubes. You should also cut fresh and pickled cucumber into strips for the salad. In addition, you will need to boil three or two eggs, remove the yolks from them and finely chop the egg whites. Next, place the canned pineapples in a colander.

After the main ingredients have been prepared, you need to take care of preparing the salad dressing. Place the egg yolks in a blender bowl, also add a tablespoon of lemon juice, a clove of garlic, pepper, salt to taste and a little mustard. It is also recommended to use low-fat yogurt for dressing instead of sour cream or mayonnaise, so add about 200 grams of yogurt to the bowl with the listed products. Mix everything in a blender until smooth. After the dressing has been prepared, you will need to mix the chicken, cucumbers, pineapples and chopped proteins with it. Before serving, you can use parsley or basil for decoration.

As a first course, soup prepared with chicken breasts is considered very tasty and dietary. This dish can perfectly complement the diet menu. You don’t need to spend a lot of time preparing soup, and its taste will differ from boring everyday food. First you need to take a chicken breast and beat it. Next, you should cut it into small cubes and fry it in a frying pan, preferably without adding oil. It is recommended to fry the meat until golden brown in order to obtain the golden color of the soup itself.

Next, it is recommended to take two hundred grams of asparagus beans and the same amount of sweet pepper cut into strips. These vegetables can be fried a little in a frying pan along with chicken fillet. If you wish, you can take a small zucchini and cut it into slices. Add vegetables to a pan of boiling water along with the fillets from the frying pan. For seasoning, you can add bay leaf, thyme sprigs and also salt to taste. Bring the soup to a boil. After it boils for about three minutes, you should reduce the heat and leave the soup to simmer over low heat for about 20 minutes. To give the soup a special taste, it is recommended to add 100 ml of dry wine to it 5 minutes before it is ready, and before serving, garnish it with herbs to taste.

Chicken breast in sour cream sauce in a frying pan

Chicken breast in sour cream sauce is a real lifesaver for busy housewives, when there is sorely not enough time for delights, and everyone in the household is waiting for a hot dinner. The advantages of the dish are its low cost and simplicity of ingredients, which, with a high degree of probability, are in every refrigerator.

What we need:

chicken fillet - 500-800 g;
sour cream - 250 g;
a couple of tablespoons of flour;
onions - 1 pc.;
vegetable oil for frying - 50 ml;
salt, pepper to taste;
any spices (you can use Provençal herbs or curry) - a pinch.

Let's start cooking.

Cut the chicken fillet into large cubes or strips - whichever you prefer. Quickly fry in hot vegetable oil, add onions to it and quickly fry everything again.
As soon as the chicken gives juice and turns white, this is a signal that it is time to add the sauce. Pour a glass of sour cream, sprinkle with flour (with it our sauce will acquire a pleasant, slightly oily consistency), heat everything up, let the sauce thicken and immediately turn off the stove.

The whole process takes hardly more than 10 minutes. In the hot sauce, the breast reaches full readiness, becomes tender and creamy. All that remains is to sprinkle it with your favorite spices and serve it to the table.

Do not let the sauce boil too much, otherwise the sour cream will “curdle”.

The beauty of the dish is its versatility. Want to add a European flavor? Season with herbs de Provence or Italian oregano. Do you want to eat dishes with a slight Pan-Asian accent? Add a pinch of curry (just don’t overdo it, because the spice is very strong). And you can choose any side dish: from spaghetti to the usual boiled potatoes. How delicious is this breast with mashed potatoes! Sprinkle with herbs, cut off a piece of bread and eat, savoring every bite.

Chicken breast chops in batter

The classic combination of “chicken and cheese” will not leave even the most demanding gourmet indifferent. That's why we offer you a simple recipe for an easy dinner. And we will prepare chicken breast chops in batter as follows:

Cut the chicken fillet (according to the number of people invited to dinner) lengthwise, wrap the pieces in cling film and beat each piece with a hammer. Salt and pepper the meat to taste.
To prepare the batter, you will need to break three chicken eggs into a bowl, add three tablespoons of mayonnaise, four tablespoons of flour, salt and black pepper. Beat the ingredients using a fork or whisk.
Grate 100 grams of hard cheese on a coarse grater.
Dip the chicken pieces into the batter, place them in a heated frying pan, and then place a spoonful of grated cheese on each piece. After this, carefully pour the batter over the chops and fry them on both sides until a beautiful golden brown crust appears.

Serve the chicken with mashed potatoes and chopped fresh vegetables.

Recipe for cooking in batter

Fillet in batter in a frying pan is very similar to the nuggets loved by children. Many mothers do this: they fry chicken fillet in batter, pass it off as nuggets and, as practice shows, children willingly believe, sweeping it up without a trace. In addition, chicken breast, which is “naturally” dry, turns out very juicy in batter.

Ingredients for the recipe:

1 large chicken breast;
egg;
flour;
100 ml kefir or fermented baked milk;
salt, pepper to taste;
oil for frying.

The preparation is very simple:

We cut the fillet from the bone, cut it into pieces the size of a matchbox. The chicken will turn out even juicier if you marinate it in milk in advance.
Let's prepare the batter. To do this, mix milk, egg, flour, salt and pepper. The dough should be the same thickness as sour cream - smooth, without lumps.
Heat vegetable oil in a frying pan.
Now quickly dip the breast pieces into the batter and throw them into the oil. Fry on both sides until golden brown.
Place the finished pieces on a paper towel and it will absorb excess fat.

Recipes for chicken breasts in the oven

The main rule of baking chicken breasts is not to leave them uncovered. In this case, the fried crust so beloved by many will not appear, but the dish will remain in the category of dietary. The best way is to wrap the chicken in foil or put it in a baking bag. You can first rub the breasts with spices.

Remember that juice will release during the cooking process. Therefore, make sure that the baking packaging is sealed

There is another way to cook breasts in the oven, thanks to which you will get a truly festive dish.

For it you will need:

700 g pre-marinated chicken breasts
100 g prunes
1 large carrot
onion
2–3 cloves of garlic
dried basil
salt and pepper to taste

Cut the breasts into small strips. Cut the prunes and carrots into strips, the onion into rings, and the garlic into medium-sized cubes. Take a glass or ceramic baking dish and layer all the ingredients into it. If the dish is deep enough, alternate layers several times. Wrap the pan in several layers of foil to keep air out. Place in an oven preheated to 200 degrees for 40–50 minutes. As a result, you will get an unusually flavorful dietary dish with excellent gravy, without fat and extra calories.

Breast in the oven - the easiest option

An original way to prepare beautiful, golden chicken breast in its own juices with minimal investment of money and time.

We will need:

Kurogrudka - two pieces
Sugar and salt - half a teaspoon each
Cold water - half a glass.

Take a small frying pan and heat salt and sugar on its dry surface, stirring constantly. As soon as the spices darken, i.e. the sugar begins to melt, add water and cook a little more until the spices dissolve in the water.
Each fillet must be washed and cut into three parts.
Place the pieces in the mold, pour about half of the prepared filling on top and place in the oven.
If the liquid evaporates during baking, pour the remaining sauce over the chicken.

Due to the small amount of sugar in the composition, the food will acquire a beautiful golden color.

, and the calorie content will remain low.

Prepare the necessary ingredients. Separate the chicken breast from the bone. The result will be 2 chicken fillets. Wash the fillet, remove film and fat, and remove excess moisture using napkins.

Cover each piece of meat on top with cling film and lightly beat with a hammer.

Beat the egg until fluffy and dip each piece of fillet into it.

Place the fillet on a board and sprinkle with flax seeds or sesame seeds.

Place the fillet on parchment and fold the paper into an envelope.

The result will be 4 envelopes with chicken fillet.

Place the envelope with the fillet on a heated frying pan. There is no need to grease the pan with oil. The heat should be medium, otherwise the paper will start to burn and this will give the meat an unpleasant odor and bitterness.

Fry the chicken fillet in a frying pan on each side until golden brown (about 5-7 minutes on each side).

Chicken breast pieces fried in a frying pan without adding oil turn out juicy, tasty and tender.

Serve along with fresh vegetables or cereals.

Bon appetit! Cook with love!

Chicken breasts are an excellent product for those who love meat but are on a diet. There are several recipes for cooking breasts that do not use fat, but at the same time the dish turns out to be aromatic, tasty and healthy.

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