Chicken breast is a dietary product rich in protein, so it is very popular among people who monitor their weight and adhere to the principles of a healthy diet.
Chicken breast fast and tasty - the basic principles of cooking
It would seem that it could be easier than boiling or baking chicken breast. But to make the meat really tasty and juicy, you need to know some of the nuances of cooking.
There are a lot of options for cooking chicken breast quickly and tasty. You can bake vegetables in foil or sleeve, cook julienne, soup or salad.
Chicken breast is ideally combined with cheese, fresh vegetables, dried fruits, pineapples and mushrooms.
Chicken breast can be used to make rolls stuffed with mushrooms, prunes or other products. It turns out tasty and original. This option is suitable even for a festive table.
The most popular quick chicken breast dishes are cutlets, pilaf, nuggets and chicken in batter.
Boil the chicken breast for half an hour, if the piece is large, the time increases to forty minutes. Before this, the meat is removed from the bone and washed. If the chicken will be used to prepare a diet dish, skin is removed from it.
Before baking, chicken breast is pickled in fermented milk products, soy sauce, vegetable oil, vinegar and spices. It is enough to lower the prepared meat into the marinade and leave for at least half an hour. To keep the chicken juicy, it is advisable to bake it in a sleeve or foil.
When frying chicken, it is worth remembering that the first couple of minutes the fire should be intense. The pieces of meat are covered with a crust that seals the juice inside. Then the fire is reduced and continued to fry until cooked.
Chicken breast is especially tasty in sauce, which is prepared on the basis of sour cream, cream or mayonnaise.
Recipe 1. Chicken breast quickly and tasty in the oven
Ingredients
50 ml of lemon juice;
30 ml of soy sauce;
30 g of honey;
spice;
5 g of mustard seeds;
sunflower oil;
two chicken breasts.
Cooking method
1. Melt the honey. Pour it into a deep bowl, add a little vegetable oil and spices. Pour in lemon juice and soy sauce. Mix everything thoroughly.
2. Chicken breast clean from excess, wash and dry with paper towels. Spread the chicken with marinade, put in a separate bowl and pour the remaining sauce. Put in the refrigerator.
3. Turn on the oven 190 degrees. Put marinated chicken on the bottom of the baking dish and place it on the middle level of the oven. Bake for 50 minutes.
Recipe 2. Chicken breast quickly and tasty in a pan
Ingredients
400 g chicken breast;
vegetable oil;
50 ml of soy sauce;
breadcrumbs;
spices for chicken;
egg;
table salt.
Cooking method
1. Peel the chicken breast from the films, remove the skin, wash and cut into small portioned slices. Combine soy sauce with spices. Dip the chicken in the marinade and set aside for half an hour.
2. Drive the egg into a deep plate and shake it until smooth with a fork. Pour breadcrumbs into another plate. Soak a piece of chicken breast in an egg, then bread. Repeat the procedure two times.
3. Place a frying pan with sweaty oil over high heat. Dip the fillet pieces in a hot oil, reduce the heat to medium, and fry the chicken on both sides until cooked. Serve chicken with sour cream and garlic sauce or ketchup.
Recipe 3. Chicken breast quickly and tasty in a slow cooker with vegetables
Ingredients
400 g chicken breast;
salt;
150 g broccoli;
spice;
100 g of cauliflower;
two medium potato tubers;
bell pepper pod;
large onion head;
medium carrots.
Cooking method
1. Peel the chicken breast off the skin, films and remove the bone. Wash, dry with a paper towel and cut into medium sized pieces. Season with spices and salt, mix and leave for half an hour.
2. Peel potatoes, carrots and cabbage and wash. Cut the potatoes into thick slices. Chop the onion in half rings. Chop the carrots in circles.
3. Disassemble broccoli and cauliflower into inflorescences, put in a colander and rinse under running water.
4. Transfer all vegetables to the appliance container. Send the chicken breast here. Pour in about half a glass of drinking water. Place the bowl in the multicooker. Close the lid and start the quenching mode for an hour.
Recipe 4. Festive chicken breast roll quickly and tasty
Ingredients
700 g of fresh chicken breast;
30 l fatty mayonnaise;
250 g canned green peas;
egg;
100 g of hard cheese;
freshly ground pepper;
5 g of French mustard;
spices for chicken;
30 ml of lemon juice;
kitchen salt;
5 g of potato starch.
Cooking method
1. With a wide, sharp knife, cut two pieces of chicken breast from the bone. Cut the films. Cut each piece lengthwise into three pieces. Put the fillet in a deep plate, pour the meat with lemon juice, season with salt, spices and pepper. Add french mustard. Mix thoroughly with your hands, rubbing spices into the meat. Cover and set aside for 30 minutes.
2. Open a jar of green peas, drain the marinade. Pour the contents into the blender's container and beat to a puree state. Now add the egg, mayonnaise to the pea mass, lightly salt and beat again.
3. Cut the cheese into small pieces and add it to the pea mass. Add potato starch here and mix.
4. Cut a piece of cling film and lay the pickled chicken breast on it so that you get a thin, rectangular layer without gaps. You can beat off the meat a little.
5. Spoon in the center evenly spread the filling. Using a film, form a roll. Tie the edges of the roll tightly and wrap it in foil. Put on a baking sheet and put in the oven for forty minutes. Bake at 180 degrees. Remove the finished roll, expand the foil and cool without removing the film. Cut into small slices and beautifully lay on a plate.
Recipe 5. Chicken breast quickly and tasty in the oven with quince
Ingredients
three chicken breasts of 150 g each;
salt;
two ripe quinces;
ground black pepper;
40 g butter;
30 g dried thyme;
50 ml olive oil;
200 ml cream;
100 ml dry white wine.
Cooking method
1. Turn on the oven 180 degrees. Wash my chicken breast and dry it with paper towels. We rub each piece of chicken on all sides with a mixture of salt and black pepper.
2. Put the pan on the fire. Pour in olive oil and add half the butter. In a heated mixture of oils, put the chicken breast. Fry for about ten minutes, until a beautiful golden crust is formed. Then turn over and fry on the other side for the same amount of time.
3. We shift the breasts into a refractory head start and put in the preheated oven for 20 minutes.
4. Quince wash thoroughly and wipe with napkins. Cut the core with a special device so as not to cut the fruit in half. Cut the quince in circles of 8 mm thickness.
5. Heat the remaining butter in a pan and fry the quince on low heat on both sides until light brown.
6. Turn off the oven, but do not take out the chicken. Pour wine into the stewpan, add 150 ml of filtered water. We put on the fire and cook until half the volume has evaporated. Pour the cream and continue cooking, stirring regularly, for about eight minutes. Pepper, salt, mix and remove from heat.
7. We take out the form with the chicken, put the quince rings on the breast and pour the sauce. Serve directly in the form with potatoes or rice for a side dish.
Recipe 6. Chicken breast quickly and tasty in caramel
Ingredients
300 g of chicken breast;
a pinch of ground cinnamon;
half a glass of soy sauce;
3 g of dried dried ginger;
75 g of granulated sugar;
30 g of natural honey.
Cooking method
1. Separate the chicken breast from the bone and clean it from the films, skin. Wash, dry and cut into arbitrary pieces.
2. We put on a fire a pan with a thick bottom. Pour soy sauce into it, add granulated sugar, honey, cinnamon and ginger. Cook, stirring until spices and sugar dissolve completely in the sauce.
3. Put pieces of chicken breast in the pan, cover and twist the fire. Stew, stirring occasionally, for 30 minutes.
4. Remove the lid, slightly add heat and cook until the sauce becomes thick. We shift the chicken breast on a plate, decorate with fresh herbs and serve with a side dish.
Chicken breast fast and tasty - tips and tricks
- To make the chicken breast juicy, fill it with milk or cream and soak for half an hour.
- The taste of the chicken will be saturated if the breast is marinated in spices.
- If you boil the breast, cool it without removing it from the broth, so it will remain juicy.
- Fry the breast over high heat to form a golden crust on top, which seals the juice inside.
