Preparation:
- Take the champignons, wash them well and cut each into 2 or 4 pieces. You also need to peel and wash the onion heads. Cut the prepared onion into small cubes.
- The breast itself needs to be washed, dried a little and cut into small cubes. Place the meat in a bowl - it must be peppered and salted, then add flour and breaded.
- Heat a frying pan with vegetable oil, place the chicken breast on it and fry until the meat is browned over high heat. At the same time, it must be stirred constantly.
- Place the cooked chicken breast back into the bowl. It is better to do this using a slotted spoon to remove excess oil.
- Place the chopped onion in the pan. Add salt and fry it until it becomes soft. Add champignons to the onion. Mix everything and fry for about 5-7 minutes.
- When the mushrooms and onions are prepared, add pieces of chicken breast and sour cream to them. Mix all ingredients and simmer over medium heat for 10-15 minutes until the mixture thickens.
- Add salt and pepper to the dish to taste. 5 minutes before readiness, add finely chopped dill. You can serve the dish with boiled potatoes or rice.
Fried fillet with vegetables
How to cook juicy chicken fillet quickly, but make it tasty? Use this recipe and you definitely won’t regret it! The dish is prepared in literally 30 minutes, and you don’t even need to make an additional side dish. This will be an easy dinner that the whole family will enjoy.
Ingredients:
- 600 grams of chicken fillet;
- ready-made seasoning from 10-12 vegetables (already salted);
- 50 grams of butter;
- a little sunflower oil;
- 500 grams of “Mexican mixture”.
If desired, you can prepare a side dish of boiled rice for juicy chicken fillet with vegetables. If you then mix all this together, you get something similar to Chinese food.
Preparation:
- Cut the chicken breasts into cubes (size approximately 3x3 cm). Kebab sticks also need to be prepared - soak them in cold water. This will prevent them from burning while frying.
- Sprinkle chicken breasts with barbecue seasoning. Rub it into the meat. Then add a full tbsp. l. mustard and also rub it into the pieces of meat.
- Pour mineral water over the spiced meat. When choosing marinade water, remember that it should not be too salty; give preference to a brand with a neutral taste. Place the meat in the resulting marinade in the refrigerator for 2 hours.
- When purchasing champignons, try to choose small mushrooms. They should be approximately the same size as the pieces of meat. Take the mushrooms and peel them. Peel each onion and cut into 4 pieces.
- When the meat is marinated, remove it from the refrigerator and place it in a colander to drain the liquid.
- When it has drained, thread meat, champignons and onions onto kebab sticks. Each will yield approximately 3 pieces of meat. Alternate mushrooms and onions.
- Heat a frying pan with vegetable oil and fry the kebabs over medium heat until cooked. This delicious dish is served with fresh vegetables.
Juicy chicken fillet in the oven
You can cook hundreds of dishes in the oven, and this is the cooking option that many housewives choose. In the oven it turns out very tasty, quickly, you don’t need to go to the stove several times to stir and monitor. If you want to treat your family to a delicious chicken dish, try this recipe.
Ingredients:
- 500-600 grams of chicken fillet;
- half a kilo of potatoes, maybe a little less;
- half a kilo of fresh tomatoes;
- 300 grams of hard cheese;
- salt;
- ground black pepper;
- bulb;
- a tablespoon of mayonnaise or sour cream.
The products are all common, so the dish is considered one of the simplest. Everything is also quite easy to prepare, but still, it’s not a shame to serve such chicken with potatoes on a holiday table as a hot dish!
Preparation:
- Rinse the chicken fillet thoroughly, remove the bones and film. Cut the prepared meat into equal pieces - this will allow it to cook evenly.
- Fill the pan with the required amount of water and place the breast pieces there. Make sure that the water completely covers the meat.
- Peel the onion and add to the pan with the meat. Place a bay leaf there and salt everything.
- Place the pan with meat and spices over medium heat. Have a spoon ready to catch any foam that will form during the cooking process. Don't forget to check the meat for doneness from time to time.
- When the breast pieces are soft enough to be pierced with a spoon, remove the pan from the heat.
- Remove the meat from the pan so that it does not absorb the broth. Boiled chicken breast is ready.
Composition of chicken fillet (breast)
Many women on a diet look at the calorie content of the ingredients before preparing anything. Chicken fillet is one of the lowest calorie types of meat, but it contains many useful substances, these are: zinc, magnesium, calcium, iron, sodium, manganese, copper, ash, phosphorus, molybdenum, cobalt, potassium, vitamins B, B1, B2 , RR, A.
As for the energy value, one hundred grams of chicken fillet contains:
- 113 kcal, which is only 7.94% of a person’s daily requirement;
- 23.6 grams of protein - 29% of daily requirements;
- 1.9 grams of fat - only 3% of daily requirements;
- 0.4 grams of carbohydrates - less than half a percent of the daily value;
- no dietary fiber;
- 73 grams - water.
Next, we will learn how to cook chicken fillet correctly. It will turn out juicy and tender only if you know some secrets.
Preparation:
- First prepare the breasts for stuffing. Wash the meat, separate the fillet from the skin. Cut each fillet half lengthwise, but not all the way, and unfold the piece like a book.
- Beat the meat a little on both sides, placing the fillet in a plastic bag first. Season the chopped meat with salt and pepper. If you wish, you can brush the inside of the fillet with butter.
- Start preparing the minced meat; to do this you need to cut the ham and cheese into slices. Place the resulting minced meat on the edge of the fillet and cover with the other half. To maintain integrity, seal the edges of the breast with a toothpick.
- Before placing the breasts in the oven, brush the top surface with butter. Now they can be placed in a greased baking dish.
- Preheat the oven to 180-200 degrees, bake the stuffed breasts for 20-25 minutes. Serve the breast cut into slices, with herbs and vegetables.
Fried fillet
We suggest cooking juicy chicken fillet in a frying pan without sauce. Let's create an appetizing golden-brown crust on it that will crunch like fresh bread. The chicken fillet inside will remain soft and juicy!
What will you need to prepare? This:
- 600 grams of fillet;
- three cloves of garlic;
- salt;
- parsley and spinach;
- vegetable oil.
Herbs can be added as desired; they may not be present at all; garlic is enough. All these ingredients will be useful to us only for marinating meat, which is necessary, because according to this recipe we will fry the fillet quickly.
Preparation:
- Peel the onion and cut it into half rings, place in a frying pan with butter and fry until the onion turns golden.
- Wash the mushrooms, peel them, cut them into slices and add them to the pan with the onions. Mix the contents of the pan well and fry until all the water has evaporated from the mushrooms. Then cover the frying with cheese grated on a coarse grater.
- Make the dressing by mixing mustard and mayonnaise.
- Cover the breasts with cling film and beat them. Season the chopped meat with spices and salt.
- Place a little of the previously prepared filling on top of the fillet and wrap everything in a roll. Cover each roll with mayonnaise-mustard dressing and place them on a baking sheet, previously greased with oil.
- To keep the rolls intact during cooking, secure them with wooden toothpicks. Sprinkle the dish with grated cheese on top and place in the oven for 40 minutes. Before serving, place the breasts on a dish and garnish with herbs.
Chicken fillet in cream
This dish simply cannot leave anyone indifferent. The meat turns out incredibly soft, tender, and simply “melts” in your mouth! The most important thing is that we don’t need any complex ingredients, we won’t even use cheese, so beloved by many in cooking!
Products for cooking:
- 600 grams of chicken fillet;
- 400 grams of low-fat sour cream;
- 250 ml cream with a fat content of more than 20%;
- 250 ml milk 3.2%;
- seasonings: you can take Provencal herbs, or you can use dry ready-made seasoning, like 10 or 12 vegetables; but here you should be especially careful, this seasoning contains salt;
- If you have chosen your seasonings, then salt will also come in handy - to taste.
A little advice: do not use hot seasonings, ground paprika, onions and garlic, the dish should turn out creamy and tender.
Chicken breast stuffed with olives and cheese in a frying pan
Ingredients:
- 4 chicken fillets (2 whole chicken breasts, halved)
- a can of pitted olives, can be replaced with olives, including stuffed ones
- 2-3 tbsp. l. grated cheese, such as emmental or any classic hard cheese
- grated zest of one lemon
- 5-6 tbsp. l. mayonnaise
- lemon juice
- vegetable (preferably olive) oil
- salt pepper
- If desired, you can add a little capers to the minced meat
Preparation:
- Finely chop half the olives and mix with zest and cheese.
- Using a sharp knife, make a pocket in the wide part of the washed and dried chicken breast fillet as deep as possible. Do it carefully so as not to cut through the breast. Sprinkle the pockets a little with lemon, fill them with minced meat, poke a hole with a wooden toothpick or tie the fillet with thread. Rub each piece with salt and pepper.
- Fry the stuffed fillet in a hot frying pan on all sides until a crust appears. Place the finished chicken breast fillet in a frying pan, covered, over low heat for a couple of minutes.
- For the sauce, mix mayonnaise and remaining olives, season with lemon juice.
- Serve hot on a platter, in the center of which place mashed potatoes sprinkled with herbs, sprinkle boiled beans around it, and place chicken breast around the perimeter on lettuce leaves. Serve the sauce in a gravy boat or deep vase.
Chicken breast rolls in creamy pomegranate sauce
Ingredients:
- 4 chicken fillets
- 4 slices of ham or ham, 30 g each
- 4 tbsp. l. canned asparagus
- 200 g boiled spinach
- 250 ml chicken broth
- 150 g sour cream or cream
- 2 tbsp. l. cheese
- half a pomegranate, separated into seeds
- 3 tbsp. l. butter
- mustard, salt, pepper
Preparation:
- Cut each piece of chicken breast fillet lengthwise and unfold (they will look like thin chops). Rub with pepper and salt.
- Brush the ham slices with mustard and place on the fillet. Place 1 tbsp on top of each piece. l. asparagus and 50 g spinach.
- Roll the breast pieces into rolls, tie them with thread and fry them all in a hot frying pan in melted butter until half cooked. Then transfer to a saucepan with broth and simmer for 30 minutes, turning over from time to time.
- Transfer the finished rolls to a plate and cover with a lid or foil to keep warm.
- Add cream or sour cream, cheese, pomegranate seeds, salt, pepper to the broth and heat for 5 minutes.
- Pour hot sauce over rolls and serve with mashed potatoes, canned corn or rice.
Video recipe
