Chicken, or rather chicken breast, is the most common type of meat in the kitchens of our housewives. It has earned its popularity due to its relatively low price and ease of preparation. But don't underestimate its capabilities. With a little ingenuity and patience, you can surprise your household with a delicious and original dish. And you will learn right now how to cook chicken breast so that it resembles overseas dishes. We offer you several dish options approved by the most discerning gourmets.

Chicken fillet baked in the “Meat surprise” oven

The virtues of chicken breasts are trumpeted at every turn. It is a source of protein, rich in vitamins and minerals, and all this with a minimum amount of calories. The only question is what to cook from chicken breast to feed all family members tasty and satisfying. Using this recipe, you will get juicy meat with a delicious filling inside that will not leave anyone indifferent. In order to prepare it, we need 2 breasts (preferably not frozen).

Also for the marinade:

• 1 tablespoon of honey (preferably buckwheat);
• 1 tablespoon of soy sauce;
• juice of half a medium-sized lemon.

For the filling:

• 300 grams of mushrooms (champignons are best);
• 100 grams of hard cheese;
• 1 pickled cucumber;
• 100 grams of chicken liver;
• 3 tablespoons butter;
• 1 bunch of dill;
• 1 tablespoon of very rich sour cream;
• a pinch of a mixture of ground peppers, turmeric and curry;
• salt to taste;
• 2 tablespoons of buckwheat honey for a beautiful crispy crust;
• 2 tablespoons melted butter for greasing the foil.

We can start preparing our “surprise”.

1. Cut the meat into several pieces. We beat each piece on both sides. Mix honey, soy sauce and lemon juice. Lubricate our chops with the resulting mixture and leave them to marinate for 30 minutes. In the meantime, prepare the filling.
2. Cut the mushrooms into small cubes. Melt the butter in a frying pan, add spices and salt. Add our mushrooms and fry them until done.
3. Dice the liver into cubes and add to the mushrooms. Simmer everything together for about 15 minutes. Add finely chopped cucumber there and simmer for another 5 minutes. Set the filling aside from the heat. Add sour cream and chopped dill to the cooled mixture.
4. We will bake our dish in foil. To do this, you need to prepare squares of approximately 15 cm x 15 cm from it. We will also need toothpicks to connect the edges of the meat. Place the marinated meat on a square of foil greased with melted butter. Add liver-mushroom minced meat to the middle. We lift the edges and chop them off with a toothpick. We pack the resulting “surprises” in foil and place them in an oven preheated to 190 degrees for 25-30 minutes.
5. After time has passed, we take out our creation. For complete readiness, all that is missing is a golden crust as in the photo. To do this, remove the foil from the top of our “surprises” (the meat remains, as it were, in a foil cup), remove the toothpicks from them and carefully grease them with a medicinal product. Place back in the oven for another 5 minutes.

We take out our rosy surprises. Place them on serving plates. For a more appetizing look, you can decorate it with lettuce leaves and chopped fresh vegetables. This dish goes best with boiled rice and sour cream sauce.

Chicken breast in breadcrumbs stuffed with cheese and ham

To ensure that the meat does not lose its juiciness after frying, it is best to bread each piece in breadcrumbs. To make breadcrumbs, dry a couple of slices of white bread in the oven, and then knead the resulting crackers using a rolling pin. In addition to crackers, we will need:

• 4 breasts;
• 60 g parmesan;
• 100 g breadcrumbs;
• 100 g hard cheese;
• 100 g ham;
• refined sunflower oil for frying;
• salt, freshly ground black pepper to taste.

Cooking juicy chicken breast step by step.

1. We lightly beat each fillet with the blunt side of a knife blade and make a deep longitudinal cut in it. Rub the resulting “pocket” inside and out with a mixture of salt and ground pepper.
2. Cut the cheese into cubes and the ham into small cubes. Let's put them in “pockets”. We fold one edge of the breast a little, covering the filling, and cover the first edge with the second.
3. In one plate, mix the flour with a little salt and pepper, and in the other, the croutons with grated Parmesan. Whisk the eggs separately.
4. We take our “filled pockets” and roll them first in flour, then dip them in the egg mixture and sprinkle with Parmesan breadcrumbs.
5. Heat a frying pan, add a little refined oil to it and fry the brisket on all sides until an appetizing crust, reduce the heat and fry until cooked.

The fillets prepared in this way are very soft and juicy. And if you have mashed potatoes planned as a side dish for the main dish, then they will also be filling.

"Fast Chicken"

Previous recipes for cooking chicken breasts required time. What to do if you have very little time to cook? Then this recipe will come in handy for you. For it we need:

• 2 chicken breasts on the bone;
• 4 cloves of garlic;
• 1 tablespoon hot chili sauce;
• 1 tablespoon European mustard;
• 1 tablespoon olive oil;
• a pinch of ground black pepper, curry, thyme and rosemary;
• salt to taste.

Cooking process:

1. We will start preparing our delicious breast by preparing its soaking. To do this, take a hot sauce and mix it with mustard and olive oil, add all the spices and salt. Finely chop the garlic and add to the resulting mixture.
2. Take the brisket and pierce it in several places. This is done so that it is saturated with impregnation, with which we carefully rub our meat on all sides.
3. Take a baking sleeve and place a well-greased breast into it. Bake it at 180-200 degrees for about half an hour. If we want to get a crispy crust, then at the end of the time we will open the sleeve and keep it in the oven for a few more minutes.
4. This dish is perfect for dinner, as it is very light and does not contain a lot of fat, and is cooked almost in its own juice. And sour cream sauce with herbs will highlight its taste.

Chicken fillet with creamy sauce with mushrooms “Sytnaya Polyana”

The main feature of this dish is that it is steamed. And the sauce gives it an unforgettable delicate taste. In order to prepare 4 servings we will need:

• 2 chicken fillets;
• 3 teaspoons of tomato paste;
• 400 g boiled rice;
• 250 g champignons;
• 150 ml cream;
• 100 g butter;
• 3-4 cloves of garlic;
• a little less than half a teaspoon of ground nutmeg;
• 1 bunch of fresh herbs (cilantro and parsley);
• salt, ground black pepper to taste.

Let's start cooking:

1. First, take 100 g of boiled rice, lightly mix it with tomato paste and a small amount of chopped herbs.
2. Cut the fillet in half lengthwise, beat it a little, sprinkle with salt and pepper. Place cooked rice on the edge and roll the fillets into rolls, securing with a wooden toothpick. Cook them in a double boiler until the meat is done.
3. Fry the coarsely chopped garlic in butter until soft and remove it. Cut the mushrooms into pieces and lightly fry them in this oil.
4. Pour in the cream and simmer over low heat for 7-10 minutes. Remove from heat. Salt, add nutmeg and finely chopped herbs. Stir and let it brew for 5 minutes.
5. Pour the sauce along with the mushrooms onto heated plates. Place the finished rolls on top. From the remaining rice we form dumplings and also place them on the sauce. We decorate our delicious “Nourishing Polyana” with tomato slices and basil leaves.

Chicken rolls with cheese in a frying pan “Tender Moment”

Chicken meat made according to this recipe is juicy, with a delicate creamy taste. The only downside is that it disappears from the dinner table very quickly.

To prepare 6 servings we will need:

• 1 chicken breast;
• 200 g of cheese with a slightly sour taste (for example Russian);
• 1 bunch of dill;
• 50 g butter;
• 20 ml refined vegetable oil;
• 1 incomplete teaspoon of curry;
• salt to taste.

For the sauce:

• 1/2 cup cream (20% fat);
• 100 g of any hard cheese;
• 50 ml milk;
• 1 teaspoon potato starch;
• 2 cloves of garlic;
• 1 small bunch of dill;
• salt, ground black pepper to taste.

Step by step recipe:

1. The step-by-step method for preparing “tenderness” begins with preparing the chops. Take the breast and cut it into 2 halves, divide each half into 3 parts. Let's beat them off from both sides. Add salt to each piece and season with curry.
2. Cut the cheese into thin slices and finely chop the dill. Sprinkle each fillet with herbs, put a slice of cheese on top and roll it into a roll, securing it with a toothpick.
3. In a deep frying pan, mix butter and vegetable oil and heat it well. Let's fry our rolls on both sides. Add chicken broth to them, bring to a boil, cover with a lid and simmer for another 20 minutes.
4. For the sauce, grate the cheese. Bring the cream to a boil and add cheese to it, simmer over low heat for several minutes, stirring constantly, and remove from the stove.

Combine starch with milk, mix and pour into cheese sauce. Add salt, pepper, finely chopped dill and garlic. Mix everything.

We transfer our stewed rolls into a fireproof form, fill them with the resulting creamy cheese mixture and place them in an oven preheated to 190 degrees for 10 minutes.

Meat shanks cooked in sauce can be served with a side dish or as an independent dish.

We have offered you recipes that you can safely use as a basis. By adding and replacing ingredients, you will get a completely new result. One thing will remain unchanged - everything will be very tasty. Create and enjoy.

Video: How to cook juicy chicken breasts - recipe from the chef

Chicken is preferred by almost all women when it comes to choosing meat. And this is not only because this bird is a dietary product. It’s just that its meat is very tender, light and quick to cook. Hundreds of thousands of dishes can be prepared from breast meat, which is used by chefs from all over the world.

Our recipes will tell you how to serve meat juicy, aromatic and tasty. If you have the opportunity to try each of them, you should definitely do so! Everyone remains full and satisfied.

Chicken breast schnitzel

Cooking time

calorie content per 100 grams

A very simple and quick recipe for cooking chicken. Prepares in a matter of minutes and is eaten in the same time. Delicious with mashed potatoes!

How to cook:

Tip: instead of breadcrumbs, you can use sesame seeds, corn flakes, or not use breading at all, frying the schnitzels only in eggs.

General rules for food selection and preparation

Of course, the issue of meat freshness is the most pressing. Chicken, more often than other types of meat, is stuffed with water and chemical additives, after which it is simply impossible to eat or cook such a product.

So, when walking around the market or supermarket in search of good chicken, there are a number of rules to remember. Poultry meat has a delicate pink color. If it is covered in blood or an incomprehensible stain, you should refuse to buy it. But the pieces should not lie in a dry container, otherwise they will become weathered.

Fresh meat has no smell. It is elastic, quickly returns to its shape when pressed, and has no torn fibers. If you press on the fillet and a lot of juice comes out of it, it means that the product was injected with water to increase weight. You should avoid the aroma of spices, as they mask the missing chicken. It is best to buy from those people where your friends shop or where there is a long line. This way, the likelihood that you were deceived into buying a low-quality product is significantly reduced.

Very unusual for anyone who tries it. Think lemon sauce will be too sour? Then read the recipe and you will understand what's what.

How much time - 30 minutes.

What is the calorie content - 183 calories.

How to cook:

1. Rinse the meat thoroughly, then dry it;
2. Place on a cutting board, cut off all membranes and fat;
3. Cut into medium-sized pieces;
4. Pour the oil into the frying pan and give it time to heat up;
5. Next, place pieces of meat in it, add salt, pepper and thyme to them;
6. Mix all this thoroughly and fry until fully cooked;
7. Using kitchen tongs, transfer the meat to a plate and work on the sauce;
8. Pour the broth into the pan, stir and bring the mixture to a boil;
9. During this time, wash the lemon, dry it and peel it like a potato, but it is advisable to cut off only the yellow zest, without catching the white peel;
10. Cut the zest into thin but long strips;
11. Rinse the parsley, remove the leaves and chop them;
12. Peel the garlic and add to the boiling broth through crushing;
13. Follow with the zest and parsley;
14. Mix all this and place the chicken here;
15. Stir, cover and cook for fifteen minutes;
16. After the time has passed, the dish can be served.

Tip: For spicy eaters, you can prepare a lemon sauce to fully complement the chicken.

According to this recipe, you will get unusually tasty cutlets that will be light, fluffy due to the vegetables in the composition and a little piquant due to the garlic.

How much time - 40 minutes.

What is the calorie content - 225 calories.

How to cook:

1. Remove the top leaves from the cabbage and rinse the head;
2. Take it apart into separate sheets, chop into pieces;
3. Next, pour them into a blender and grind as much as possible;
4. After this, transfer the cabbage mixture to another container;
5. Clean the fillet, rinse it in running water, and dry it;
6. Next, place on a cutting board and cut into cubes;
7. Place in a blender and, in the same way as cabbage, chop into homogeneous minced meat;
8. Transfer the meat mixture into a container with the cabbage;
9. Peel the garlic and, using a crush, add it to the rest of the ingredients;
10. Add salt, hot pepper and other spices to taste;
11. Next, break the egg into the ingredients and mix everything together;
12. Add flour and mix ingredients until smooth by hand;
13. Pour oil into a frying pan and heat it;
14. Meanwhile, wet your hands and form the minced meat into balls, press them down a little;
15. Roll each cutlet in breadcrumbs, then place in oil;
16. Fry on both sides until cooked and nicely browned.

Tip: If you want a spicier dish, use chilli powder.

A dish that can be served even to guests. All you have to do is think over a delicious and original side dish, and you are guaranteed the title of queen of the evening!

How much time - 50 minutes.

What is the calorie content - 354 calories.

How to cook:

1. Wash the meat thoroughly, dry it and place on a cutting board;
2. Clean it from unnecessary fat and films with a sharp knife;
3. Cut both pieces of meat in half lengthwise to make a total of four pieces;
4. Season the slices with spices on all sides, including hot pepper and salt;
5. Rub in the spices using massage movements, doing this with dry hands;
6. Pour oil into the frying pan, heat it;
7. Add the chicken fillet and fry all the pieces until golden brown;
8. Pour the cream into a deep bowl, add mustard;
9. Peel the garlic and, using a crush, add it to the cream;
10. Add a little salt, pepper and maybe some herbs to taste;
11. Mix all this well and the sauce is ready;
12. Place chicken pieces in a baking dish, pour cream on top;
13. Grate the Parmesan and sprinkle it on top of the poultry fillet;
14. Bake the dish for twenty minutes at 200 degrees;
15. Before serving, sprinkle the dish with chopped herbs.

Tip: You can use any greens you like.

You will get something incredible if you follow all the steps in the recipe! Spicy chicken, tender and juicy on the inside, terribly appetizing on the outside. You must try this!

How long is it - 1 hour.

What is the calorie content - 143 calories.

How to cook:

1. Choose a large fillet for this dish, wash it and dry it with a towel;
2. Next, use a knife to remove all layers of fat and film;
3. Using the same knife, make deep cuts on the fillet, leaving the bottom intact;
4. Season the meat with salt, thoroughly rubbing it into the product;
5. Lubricate it with oil, not skipping any areas;
6. Next, lubricate it with adjika, paying special attention to the cuts;
7. Transfer the fillet to parchment or foil and place rosemary on top;
8. Wrap and place in mold;
9. Bake for 50 minutes at 180 degrees Celsius.

Tip: if your adjika contains salt, then you can skip the point of rubbing it with salt.

You can fry chicken in different breadings. For example, in sesame seeds, in corn flakes, just in an egg or purely in flour. You can add almost any spices here, and for bright colors you can use special seasonings: turmeric will give a yellow color, and paprika will give a red color.

When purchasing cream, you should be very careful not to buy a confectionery product. It is sweet and not at all suitable for preparing other dishes. It is also important to look at the expiration date: the fresher it is, the better and more tender the cream will be, no matter what percentage of fat content it has.

Hot and incredibly flavorful chicken will quickly attract a crowd of hungry mouths to your kitchen. It doesn't matter whether you fry it or bake it - the result is a very simple, but full of flavor dish. It's impossible to resist him!

Chicken breast soups will be tasty, light and satisfying and will be healthy for those who are on a diet.

Chicken broth with herbs and egg

Ingredients:

• 1 chicken breast;
• 1 large boiled potato;
• Bouillon;
• 1 egg;
• Greenery;
• Spices to taste.

Boil the chicken breast, remove. Add potatoes cut into small cubes into the boiling broth. Break the egg, separate the white. Carefully add the yolk to the boiling broth, trying to make sure that the yolk remains intact. Chop the onion and herbs. Add to the soup 5 minutes before the end of cooking. Add salt and pepper to taste.

Cream of chicken soup with spinach

Ingredients:

• 200 grams of chicken breast;
• 500 grams of frozen spinach;
• 1 glass of cream;
• 1 large onion;
• 4 medium potatoes;
• 3 cloves of garlic;
• 2 tablespoons olive oil;
• Nutmeg, thyme, bay leaf, salt, pepper to taste.

Place the breast in a saucepan, add thyme, salt, pepper, bay leaf, add water and cook for 20 minutes, constantly skimming off the foam. Saute finely chopped onion and garlic in olive oil, add defrosted spinach and simmer for 5 minutes. Remove the breast, put diced potatoes into the broth, cook until tender and remove the bay leaf. Add the fried spinach to the pan and simmer for 10 minutes. Blend the soup in a blender, pour in a glass of cream and heat without bringing to a boil. Add nutmeg on the tip of a knife.

Mexican soup

Ingredients:

• 500 grams of chicken breast;
• 250 grams each of canned corn and canned beans with chili;
• 2 liters of broth;
• 2 bell peppers;
• 3 medium boiled potatoes;
• 1 onion and carrot each;
• A bunch of dill;
• Salt and pepper to taste.

Add corn, beans and diced potatoes to the broth. Finely chop the onion, grate the carrots, cut the bell pepper into strips, fry in a frying pan and pour into the broth. Salt and pepper to taste.

Cheese soup with chicken breast

Ingredients:

• 200 grams of chicken breast;
• 150 grams of semi-smoked sausage;
• 3 medium potatoes;
• 1 medium carrot and onion;
• 1 processed cheese;
• Salt and pepper to taste.

Boil the chicken breast, remove it, throw diced potatoes into the broth to cook. In a frying pan, fry finely chopped onion, grated carrots, diced sausage and breast. Add chopped processed cheese to the broth with potatoes and fry. Add salt.

Okroshka with chicken on kefir

Ingredients:

• 300 grams of chicken breast;
• 300 grams of sparkling cold water;
• 300 grams of kefir;
• 2 tablespoons rice vinegar;
• 2 pieces of cucumbers and eggs;
• 5 radishes;
• Bay leaf;
• Greenery;
• Salt and pepper to taste.

Boil the breast cut into small cubes with the addition of salt, pepper and bay leaf. Cut cucumbers, eggs, radishes into small cubes. Mix sparkling water, vinegar and kefir, add the remaining ingredients, salt and pepper. When serving, sprinkle each serving with herbs.

Orange egg noodle soup

Ingredients:

• 1 liter of broth;
• 500 grams of pumpkin and carrots each;
• 3 red bell peppers;
• 200 grams of egg noodles.

Cut carrots, peppers and pumpkin into strips, place in a saucepan and pour in broth. Cut the meat into cubes. After the vegetables are cooked, add the broken noodles into smaller pieces. Boil the contents as much as possible into porridge. After 5 minutes, add the breast and remove from the heat.

Soup with brisket and beans

Ingredients:

• 400 grams of smoked brisket;
• 200 grams of beans;
• 4 liters of water;
• 2 pods of sweet pepper;
• 2 cloves of garlic;
• 1 medium onion;
• Vegetable oil;
• Salt to taste.

Soak the beans for 12 hours and cook in the same water until tender. Chop onion, pepper, garlic and brisket, fry in oil in a frying pan. Add the roast to the beans and bring to a boil. Add salt.

Minestrone

Ingredients:

• 2 chicken breasts;
• 250 grams of bacon;
• 18 cherry tomatoes;
• 1.5 stalks of celery;
• 2 medium carrots;
• 1 can of pickled green beans;
• Olive oil, basil, pepper, salt to taste.

In a saucepan, fry finely chopped onion, grated carrots and celery half rings in olive oil for 10 minutes. Fry the chicken separately a little. Add chicken and bacon to the frying, simmer for 5 minutes, add salt and pepper, add herbs, tomato paste, tomatoes, all the beans, add 700 grams of water and let it boil. Chop the basil, add to the pan and cook for 10 minutes.

Diet soup

Ingredients:

• 1 chicken breast;
• 2 pieces each of bell pepper, onion, carrot;
• Half a glass of rice cereal;
• Salt to taste.

Boil the breast until tender, skimming off the foam. Wash the rice and fry in a dry frying pan. Throw into the broth and cook for 10 minutes. Finely chop the onion and carrots, place in a saucepan and cook for a few minutes. Cut the pepper into cubes, add to the soup, after a couple of minutes add finely chopped tomatoes, cook for about 10 minutes. Salt the soup 10 minutes after boiling.

Thick vegetable soup

Ingredients:

• 1 chicken breast;
• 4 medium potatoes;
• 1 carrot and bell pepper each;
• 2 medium carrots;
• 3 cloves of garlic;
• 1 small cauliflower;
• 2 tablespoons mustard with horseradish;
• Herbs, salt, spices to taste.

Cut the meat into large cubes, put it in a saucepan and add water, cook until done. Cut the potatoes into slices, grate the carrots on a coarse grater, dice the onion, finely chop the garlic, separate the cabbage into inflorescences. Before the chicken is ready, add potatoes to the pan, then cabbage, peppers, carrots, onions and garlic, and add mustard. At the end, add chopped herbs, salt and pepper.

Second courses

Such dishes are suitable for both a festive table and a regular dinner.

Fajitas with chicken, salsa and guacamole

Ingredients:

• 600 grams of chicken breast;
• 500 grams of cherry tomatoes;
• 50 grams of Cheddar cheese;
• 1 piece each of red onion, red bell pepper, avocado, chili pepper;
• 150 grams of natural yogurt;
• 2 limes;
• 4 tortillas;
• 1 small bunch of cilantro;
• Ground cumin, smoked paprika, pepper, salt, olive oil to taste.

Cut the pepper and meat into strips, chop the onion, mix with paprika and cumin, sprinkle with olive oil, pepper and squeeze the juice of half a lime. Leave to marinate for 10 minutes. After the time has passed, fry the chicken and vegetables in olive oil, stirring constantly. For the salsa: finely chop half a chili pepper and a third of a bunch of cilantro. Cut half the tomatoes into 4 parts, add salt and pepper and pour in the juice of a whole lime. For the guacamole: crush the remaining tomatoes on a cutting board, thinly slice the other half of the chili pepper and cilantro, squeeze out half the avocado and chop, add salt and pepper. Heat the tortillas in the oven at 60°C for 5 minutes. Squeeze the juice of the other half of the lime into the chicken with vegetables, grate the Cheddar. Place chicken with vegetables, salsa and guacamole on tortilla and sprinkle with cheese.

Uzbek pilaf with chicken

Ingredients:

• 500 grams each of chicken breast, jasmine rice and carrots;
• 300 grams of onions;
• Vegetable oil;
• 2 medium heads of garlic;
• Spices for pilaf;
• Salt and pepper to taste.

In a cauldron, fry chopped onion in hot oil. Chop the breast, add salt and pepper and add to the onion and fry over high heat. Then reduce the heat and simmer the meat for 30 minutes. Grate the carrots onto a coarse grater and place in an even layer on top of the meat, simmer for 20 minutes. Add a spoonful of pilaf spices and salt to the washed rice and mix. Place two washed, unpeeled heads of garlic in a cauldron, cover with an even layer of rice and pour boiled hot water half a centimeter above the rice. Cover with a lid with a waffle towel and simmer for 30 minutes. When the time is up, carefully turn the rice over and simmer for another 30 minutes. Then remove from heat, stir and leave to infuse for 15 minutes.

Chicken “a la Marengo”

Ingredients:

• 1.5 kilograms of chicken breast;
• 250 grams of champignons;
• 50 grams of tomato paste;
• 30 grams of butter;
• 2 tablespoons of vegetable oil;
• 1 glass of white wine;
• 1 medium onion;
• Salt to taste.

Cut the meat into pieces, roll in flour and fry in a mixture of vegetable and butter until golden brown. Chop the onion and add to the meat. When the onion turns golden, add wine and cook over high heat. Add tomato paste and a little water, leave to simmer over low heat. After an hour, add finely chopped raw mushrooms and cook for 20-30 minutes. Can be served with croutons.

Potatoes with smoked brisket

Ingredients:

• 100 grams of smoked breast;
• 500 grams of potatoes;
• 1 medium onion;
• 1 tablespoon each of tomato puree and vegetable oil;
• Water;
• Bay leaf, salt, pepper to taste.

Coarsely chop the potatoes. Chop the onion and fry in oil. Cut the brisket into small pieces. Place all the products in a saucepan, add water to cover the products, add tomato puree, bay leaf, salt and pepper. Simmer with the lid closed for 40-50 minutes.

The Kiev's cutlets

Ingredients:

• 300 grams of chicken breast;
• 150 grams of butter;
• Bouillon;
• Breadcrumbs;
• Greenery;
• Salt to taste.

Beat the chicken into an even layer, put a piece of butter with finely chopped herbs in the middle and wrap it in meat. Salt the cutlet, double-bread it in breadcrumbs, and dip into the broth between layers of breadcrumbs. Deep fry or fry in a frying pan with vegetable oil.

Parmesan chicken breasts

Ingredients:

• 600 grams of chicken breasts;
• 200 grams of peeled canned tomatoes;
• 70 grams of Parmesan cheese;
• 50 grams of Cheddar cheese;
• 50 grams of salted crackers;
• 25 grams of flour;
• 2 tablespoons each of vegetable oil and tomato juice;
• 7 tablespoons water or broth;
• 1 teaspoon each of dried mint and a mixture of dry garlic and salt.

Mix crushed croutons with Parmesan cheese. Beat the egg. Cut the meat into small pieces, dip in the egg and a mixture of crackers and cheese. Quickly fry in a frying pan with oil. Mix flour, tomato juice, tomatoes, mint, a mixture of garlic and salt and water and heat in the microwave (2-3 minutes). Grind the resulting sauce in a blender, pour it over the meat and coarsely grated Cheddar cheese, cover with parchment paper and heat for 7-10 minutes at full power.

Kebabs on skewers

Ingredients:

• 500 grams of chicken breast;
• 7 medium champignons;
• 2 tablespoons of soy sauce;
• 1 tablespoon each olive oil and lemon juice;
• Vegetable oil for frying;
• Salt, pepper, spices to taste.

Prepare the marinade: mix olive oil with lemon juice and soy sauce, season with spices, marinate the meat, cut into pieces and mushrooms cut into 2 parts for 30-40 minutes. Thread the marinated brisket, alternately with mushrooms, tightly onto a wooden skewer. Fry in a grill pan for 5 minutes on each side with the addition of vegetable oil.

Pepperonata with chicken

Ingredients:

• 500 grams of chicken breast;
• 400 grams of tomatoes;
• Vegetable oil;
• 2 bell peppers of different colors;
• 2 tablespoons of tomato paste;
• 1 tablespoon flour;
• 2 medium onions;
• 4 cloves of garlic;
• Salt and pepper to taste.

Cut the chicken into small pieces, pepper, salt and add flour. Heat vegetable oil in a frying pan and fry the meat for 5-7 minutes and set aside. Finely chop the garlic, the onion into half rings, and the pepper into strips. Pour boiling water over the tomatoes, remove the skins, and add tomato paste in a blender. In the frying pan where the fillet was fried, fry the onion and garlic, add bell pepper and brisket. Pour in tomato puree and simmer for 20-25 minutes.

Chicken breast in batter

Ingredients:

• 200 grams of chicken breast;
• 4 tablespoons of wheat flour;
• 100 grams of semi-hard cheese;
• One egg;
• Vegetable oil;
• Salt and pepper to taste.

Cut the breast into pieces, cover with cling film, beat and pepper. Mix milk, egg, cheese, flour, salt and whisk. Roll the fillet in batter and fry on both sides until golden brown in a heated frying pan.

Breast in cream sauce

Ingredients:

• 3 chicken breasts;
• Half a liter of broth or water;
• 1 piece each of large carrots, bell peppers, onions, parsley root;
• 2 cloves of garlic;
• 150 grams of sour cream;
• Vegetable oil;
• Salt, pepper, sweet paprika, herbs.

In a saucepan in vegetable oil, fry finely chopped onion and garlic until transparent, add water or broth and paprika. Cut the vegetables into cubes and add to the pan, add salt and pepper. Add chicken breasts and cook for 20 minutes with the lid closed. After the breast, put it in, wrap it in foil, blend the vegetables with an immersion blender and add sour cream. When serving, add chopped breast to the sauce and sprinkle with herbs.

Salads

Salads with chicken breast are great for dietary meals and holiday feasts.

Rolls with olives and chicken

Ingredients:

• 200 grams of boiled chicken breast;
• 150 grams of Russian cheese;
• 2 medium tomatoes;
• 2 eggs;
• Green onions;
• Rye crackers with cheese;
• Olive mayonnaise;
• Salt to taste;
• Waffle cakes.

Cut tomatoes and olives into rings, finely chop chicken, eggs and onions and mix. Add grated cheese. Grease the cakes with mayonnaise, wait until they are a little wet, add tomatoes, olives, chicken with eggs and onions, sprinkle with crackers, and roll up the rolls. You can put the filling between the cakes and cut into triangles. When serving, cut the roll into 3-4 pieces.

Salad with orange

Ingredients:

• 1 chicken breast;
• 1 orange and 1 green apple each;
• 2 bunches of arugula;
• 1 bunch of lettuce leaves;
• 3 tablespoons olive oil;
• Half a carrot;
• Honey, pine nuts to taste.

Boil and cool the breast, cut into strips. Fry the nuts in a dry frying pan, stirring constantly. Grate the carrots and apples on a coarse grater. Cut the peeled orange into slices, and then cut the slices into 4 parts. Coarsely chop the arugula and lettuce leaves. Place all ingredients in a salad bowl, mix butter with honey and season the salad. Mix.

Salad with grapes

Ingredients:

• 400 grams of chicken breast;
• 5 glasses of water;
• 60 grams each of mayonnaise and natural yogurt;
• 3 tablespoons capers;
• 40 grams each of red, green, white and blue grapes;
• 85 grams pecans or walnuts;
• 1 tablespoon Dijon mustard;
• Salt and pepper to taste.

Boil chicken breasts in salted water, cool and cut into cubes. Mix mayonnaise, yogurt and mustard. Cut the grapes in half, add chicken, dried capers, nuts and mayonnaise mixture. You can place the grapes on top of the mixture. Stir, salt and pepper to taste.

Caesar

Ingredients:

• 4 chicken breasts;
• 250 grams of bacon;
• 3 pieces of white bread;
• 2 pieces each of avocado and lettuce;
• 60 grams of salad dressing;
• Olive oil;
• Spices to taste;
• 1 clove of garlic.

Preheat oven grill. Cut the breasts into pieces, sprinkle with spices and place in the oven for 15 minutes. Then cut the chicken and bacon into thin strips. Break the bread into small pieces, place on a baking sheet with parchment paper, sprinkle with spices, crushed garlic and drizzle with olive oil. Place under the grill until golden brown. Dice the avocado, lettuce and mix with chicken, bacon and bread. Stir gently and pour over salad dressing.

Monomakh's hat

Ingredients:

• 300 grams of boiled breast;
• 150 grams of hard cheese;
• 3 large boiled potatoes;
• 3 boiled eggs;
• 1 medium carrot;
• 100 grams of walnuts;
• Half a can of corn;
• 1 small pomegranate;
• Mayonnaise 40%;
• Salt to taste.

Cut the meat, potatoes and eggs into small cubes, grate the carrots on a coarse grater. Crush the nuts a little. Place on a flat plate in layers: potatoes, breast, corn, eggs, carrots, cheese, nuts, pomegranate seeds. Grease all layers except nut and pomegranate with mayonnaise and add a little salt. Decorate.

Chicken cake

Ingredients:

• 100 grams of boiled chicken breast;
• 10 pieces of eggs;
• Garlic clove;
• 100 grams of hard cheese;
• Large onion;
• 200 grams of small champignons;
• 50 grams of walnuts;
• Salt to taste.

Boil the eggs, finely chop the breast. Crush the nuts. Finely chop the garlic, cut the mushrooms into 4 parts and fry with onions. Lay out the cake in layers: meat, grated egg white with garlic, mushrooms and onions, cheese, grated yolk, nuts. If desired, grease the layers with low-fat mayonnaise.

Chicken breast salad

Ingredients:

• 300 grams of boiled chicken breast;
• 3 boiled eggs;
• 3 medium tomatoes;
• Half a can of green peas;
• Green onions;
• Sour cream, mayonnaise;
• Salt, spices to taste.

Cut the breast, tomatoes (without seeds), onions and eggs into small cubes, mix with peas, salt, pepper and season with mayonnaise and sour cream.

Cucumber salad

Ingredients:

• 1 chicken breast;
• 2 fresh cucumbers;
• 50 grams of hard cheese;
• 2 teaspoons soy sauce;
• 1 teaspoon lemon juice.

Boil the breast in unsalted water. Peel the cucumber and cut into strips. Tear the meat into pieces. Place in a salad bowl. Grate the cheese, season with lemon juice and soy sauce. Mix all ingredients and leave to steep for 10 minutes.

Hawaiian salad

Ingredients:

• 1 chicken breast;
• 1 can of canned pineapple pieces and tangerine slices;
• 2 tablespoons crushed walnuts;
• Lettuce leaves;
• 30% mayonnaise.

Boil the breast, cool. Chop all ingredients coarsely, mix with mayonnaise, sprinkle with nuts.

Salad with prunes

Ingredients:

• 1 chicken breast;
• 2 chicken eggs;
• 100 grams of prunes;
• 2 cucumbers;
• Mayonnaise 40%;
• Bay leaf, peppercorns;
• Salt to taste.

Boil the breast with a bay leaf and a few peppercorns. Cut the breast, prunes, boiled eggs, cucumbers into cubes. Mix mayonnaise with a few tablespoons of broth and season the salad. Add salt.

Dishes in the oven

Dishes cooked in the oven turn out very nourishing, juicy and tasty.

Chicken breast in a sleeve

Ingredients:

• 2 chicken breasts on the bone;
• 4 cloves of garlic;
• 1.5 teaspoons chili sauce with garlic;
• 1 teaspoon each of sweet mustard and vegetable oil;
• Seasoning for chicken, salt, pepper to taste.

Mix chili sauce with mustard, oil, seasonings, pepper and finely chopped garlic. Coat the breasts and leave to marinate for 2 hours. Preheat the oven to 200 o C. Place the breasts in a baking bag and bake for 40 minutes. After the time has passed, cut the sleeve, add temperature and bake for another 10 minutes.

Breasts baked with herbs

Ingredients:

• 8 chicken breasts;
• 150 grams each of grated Parmesan cheese and breadcrumbs;
• 100 grams of butter;
• 11 teaspoons each of basil and dried thyme;
• 1 teaspoon oregano;
• Half a teaspoon of dried garlic;
• Salt, ground red pepper to taste.

Slice the breasts lengthwise to a thickness of 2 centimeters. Mix breadcrumbs, cheese, herbs and spices. Melt the butter, dip the meat and roll in breadcrumbs and place on a greased baking sheet. Bake at 200 o C for 20 minutes.

Harmonic

Ingredients:

• 3 chicken breasts;
• 3 medium tomatoes;
• 3 tablespoons each of sour cream and soy sauce;
• 2 cloves of garlic;
• Vegetable oil;
• Parsley, salt, pepper to taste.

Grind the herbs and garlic, mix with soy sauce, salt and pepper. Coat the chicken with marinade and leave for 40 minutes. Cut the tomatoes into rings. Grease a baking sheet with oil, place the breast, make slits across and insert a tomato ring into them. Pour over sour cream and place in the oven, preheated to 190 o C for 40 minutes.

Breast in honey sauce

Ingredients:

• 2 chicken breasts;
• 1 tablespoon each of light honey and soy sauce;
• Juice of half a lemon;
• Greenery.

Mix lemon juice, honey and soy sauce, rub the breasts and leave for 10 minutes. Place chopped greens in a mold, lay out the breasts, pour over the sauce, and between the breasts put half a lemon from which the juice was squeezed. Bake for half an hour at a temperature of 190 o C.

Quiche with mushrooms and chicken

Ingredients:

• 150 grams of boiled chicken breast;
• 300 grams of champignons;
• 2 medium tomatoes;
• 200 grams of flour;
• 80 grams of butter;
• 4 eggs;
• 200 grams 20% cream;
• Salt, pepper, parsley, nutmeg to taste.

Pour the flour into a deep bowl, add the butter cut into pieces and knead. Add 3 tablespoons of cold water and an egg to the dough. Knead the dough and put it in the refrigerator. Chop the mushrooms and meat, add salt and pepper and fry for 15 minutes. Pour the cream into a bowl, mix with 3 eggs, parsley, nutmeg, salt and beat with a whisk or mixer. Remove the dough from the refrigerator, roll it into a circle, place it in a baking dish and pierce it in several places with a fork. Bake for 15 minutes at 180 o C. Remove from the oven, lay out the filling and pour in the filling and place in the oven for 40-50 minutes at 180 o C.

Breast with pineapple and cheese

Ingredients:

• 4 chicken breasts;
• 100 grams of hard cheese;
• 2 tablespoons sour cream;
• 1 clove of garlic;
• 1 egg;
• Breadcrumbs;
• Salt and pepper to taste.

Cut the breast lengthwise, making a pocket, rub well with salt and pepper and a mixture of chopped garlic and sour cream. Coarsely grate the cheese, mix with pineapples and sour cream, stuff the breast. Beat the egg and add salt. Dip the meat in the egg, roll in breadcrumbs, and fry in a frying pan. Place in the oven for 15-20 minutes at 190 o C.

In Spanish

Ingredients:

• 4 chicken breasts;
• 200 grams of canned pineapple pieces;
• 250 grams of canned tomatoes;
• 100 grams of pitted olives;
• 1 medium onion;
• 100 grams of hard cheese;
• 2 cloves of garlic;
• 1 tablespoon vegetable oil;
• 5 teaspoons each of ground cinnamon and cumin;
• 2 tablespoons broth or water;
• Half a teaspoon of salsa sauce;
• 1 green bell pepper;
• Salt to taste.

Fry the meat on both sides in vegetable oil. In the same frying pan, fry onions, garlic and peppers, add tomatoes in pieces, broth, cinnamon with cumin, sauce, and bring to a boil. Pour the roast into the mold, place the meat on top, cover with foil and place in the oven at 200 o C for 40 minutes. A few minutes before ready, sprinkle with grated cheese and place in the oven. Garnish with sliced ​​olives.

Breast with Provençal potatoes

Ingredients:

• 4 chicken breasts;
• 600 grams of potatoes;
• 200 grams of tomatoes;
• 100 grams of broth;
• 150 grams of Dutch cheese;
• One medium onion;
• 2 tablespoons each of sweet mustard and lemon juice;
• 4 tablespoons olive oil;
• A teaspoon each of thyme and rosemary;
• Salt, white pepper to taste.

Wash the chicken breasts, dry with a paper towel, salt and pepper and sprinkle with lemon juice. Heat 2 tablespoons of olive oil in a frying pan and fry the breasts for 2-3 minutes on each side. Mix mustard with thyme and rosemary (half a teaspoon each). Place onion cut into half rings into a baking dish, top the breast, brush with mustard and herbs, lay out the tomatoes and pour in the heated broth, sprinkle with grated cheese. Place in the oven preheated to 180°C and bake for 30-35 minutes. Peel the potatoes, chop coarsely and place in the pan. Mix 2 tablespoons of oil and half a spoon each of thyme and rosemary, pour over the potatoes and stir. After cooking the breast, heat the oven to 220 o C, put in the potatoes and bake for 7-10 minutes.

Chicken in yoghurt with curry

Ingredients:

• 6 chicken breasts;
• 2 cups natural yogurt;
• 5 glasses of cream;
• 1 medium onion;
• 1 clove of garlic;
• 2 tablespoons of chopped coriander;
• 1 tablespoon each of curry, lime juice;
• 1 teaspoon lemon zest;
• Salt and pepper to taste.

Mix cream, yogurt, coriander, finely chopped onion and garlic, zest, curry and pepper, marinate the meat in this mixture for 2 hours, putting it in the refrigerator. After the time has passed, place the breast in a mold and bake for 45-50 minutes at 180 o C.

Chicken breasts in foil

Ingredients:

• 1 chicken breast;
• 3 tablespoons vegetable oil;
• 1 teaspoon each of dry onion and garlic;
• Salt and pepper to taste.

Mix little salt, pepper, spices, coat the breast with the mixture. Grease a baking sheet with oil, place the meat and cover with foil. Preheat the oven to 200 o C, bake for 20 minutes.

Dishes in a slow cooker

Chicken cooked this way will be incredibly tender and juicy. Suitable for baby and diet food.

Steamed chicken breast

Ingredients:

• 400 grams of chicken breast;
• 100 grams of Mozzarella cheese;
• Garlic clove;
• Greenery;
• Salt and pepper to taste.

Chop the herbs and garlic. Cut the mozzarella into small cubes. Mix everything, add salt and pepper. Pinch together with toothpicks and place on the steaming rack in the slow cooker. Cook for 20 minutes from the moment the water boils.

Chicken with cream

Ingredients:

• 400 grams of chicken breast;
• 500 grams 38% cream;
• 200 grams of tomatoes;
• Marjoram, thyme;
• Salt, spices to taste.

Wash the breast and cut into small cubes along with the tomatoes. Pour all ingredients into the multicooker bowl, add cream, salt, pepper and stir. Cook for 20 minutes with the lid closed. When serving, sprinkle with marjoram and thyme.

Chicken cutlets with cheese

Ingredients:

• 500 grams of chicken breast;
• 120 grams of hard cheese;
• 50 grams of butter and vegetable oils;
• Breadcrumbs;
• Dill, parsley;
• Salt, spices to taste.

Chop the greens and grate the cheese on a coarse grater, mix with butter and add salt. Make balls from the cheese mixture and place in the freezer for 5 minutes. Grind the chicken breast in a meat grinder, add salt, add spices and stir until smooth. Form the minced meat into flat cakes and place a cheese ball in each. Form cutlets and roll in breadcrumbs. Pour vegetable oil into the multicooker bowl, place the cutlets and cook for 20 minutes with the lid open. Turn the cutlets halfway through cooking.

Ingredients:

• 500 grams of chicken breast;
• 3 medium sized onions;
• Garlic clove;
• 400 grams of water;
• Salt, spices to taste.

Pass the breast, onion and garlic through a meat grinder, add salt and pepper, add spices, knead and form cutlets. Pour water into the multicooker bowl, place the container for steaming and place the cutlets in it. Cook for 20 minutes with the lid closed.

Casserole “Tenderness”

Ingredients:

• 400 grams of chicken breast;
• 100 grams of hard cheese;
• 4 large potatoes;
• 2 eggs;
• 2 medium onions;
• A glass of sour cream 25% fat;
• 10 grams of butter;
• 2 tablespoons flour;
• Salt, pepper, spices to taste.

Finely chop the onion, breast and peeled potatoes. Mix, salt and pepper. Beat eggs and add sour cream and flour. Grease the multicooker bowl with butter, pour in the mixture and filling. Sprinkle grated cheese on top. Bake for 50 minutes with the lid closed.

"Chicken Kingdom"

Ingredients:

• 500 grams of chicken breast;
• 50 grams of mayonnaise 50%;
• 1 teaspoon vegetable oil;
• Cherry tomatoes, fresh herbs;
• Thyme, basil, oregano, salt, pepper to taste.

Remove skin and fat from the breast, rinse and dry with a paper towel. Make several deep cuts across the grain, rub well with salt, pepper and a mixture of spices. Grease with mayonnaise. Pour oil into the multicooker bowl and place the breast. Bake for 15 minutes on one side and the same on the other. When serving, garnish with tomatoes and sprinkle with herbs.

Chicken breast with oranges

Ingredients:

• 300 grams of breast;
• A teaspoon of olive oil and acacia honey;
• Garlic clove;
• 1 orange;
• Thyme, pepper, hot paprika, turmeric, salt to taste.

Mix oil, honey, squeezed garlic, salt, spices and juice of half an orange. Pierce the breast in several places with a thin knife, brush with marinade and leave to marinate for 15-20 minutes. Place the marinated fillet on foil, cover the sides with orange slices and zest, wrap tightly and place in the multicooker bowl. Bake for 45 minutes.

Baked brisket

Ingredients:

• 200 grams of chicken breast;
• 1 tablespoon each of vegetable oil and mayonnaise;
• 4 tablespoons dry white wine;
• 40 grams of butter;
• Spices, salt, pepper to taste.

Make a cut along the breast, grease with mayonnaise with spices, salt and pepper. Grease the multicooker bowl with oil. Place the meat and fry for 15 minutes on each side in the “Bake” mode.

Stuffed breast with Feta cheese

Ingredients:

• 700 grams of chicken breast;
• 50 grams of Feta cheese;
• 3 large champignons;
• Half a stalk of celery;
• 1 small clove of garlic;
• 1 tablespoon olive oil;
• Greenery;
• Salt and pepper to taste.

Cut the breast lengthwise as deep as possible, cut the mushrooms into large pieces, chop the garlic and herbs, chop the celery into half rings, mix everything and stuff the mixture into the breasts. Sprinkle salt on top and secure with toothpicks. Place in a multicooker bowl and drizzle with olive oil. Cook for 30 minutes in the “Stew” mode.

Chicken always helps me out. It's quick to prepare and delicious, mmmm! I present a recipe for chicken breast stroganoff, I think you will like it. With a beautiful design it will also serve as a hot dish for New Year 2016.

Chicken fillet, onion, flour, cream, tomato juice, mustard, salt, pepper, vegetable oil

French chicken meat is a very tasty dish that is easier to prepare than French pork meat. The chicken dish turns out to be low-fat, low-calorie, which will please every woman.

Chicken fillet, champignons, onions, tomatoes, hard cheese, mustard, salt, pepper, vegetable oil

A very accessible recipe even for novice housewives. The recipe was created by me. A minimum set of products is required, but it turns out very elegant. You can please your family and surprise your friends

Chicken fillet, onion, eggs, salt, pepper, starch, garlic, dill, vegetable oil

Chicken beef stroganoff is very tender and tasty. And it cooks quickly. It is prepared in the same way as beef stroganoff, but in less time.

Chicken fillet, sour cream, tomato paste, onion, flour, vegetable oil, chicken broth, bouillon cube, salt, ground black pepper

A simple recipe for chicken cutlets-pancakes. Ministerial cutlets are made from minced meat. These cutlets are made from finely chopped chicken fillet. Is it tasty? Not that word! From the series "You'll Lick Your Fingers."

Chicken fillet, onion, garlic, eggs, potato starch, mayonnaise, sour cream, salt, pepper, spices, vegetable oil

Mayonnaise, so beloved by us in all its various applications, and especially good French mayonnaise with Dijon mustard, spices and seasonings will make chicken meat remarkably tasty.

Green onion, mayonnaise, mayonnaise, lemon juice, garlic, salt, thyme (thyme, Bogorodskaya herb), ground black pepper, chicken breast

Tender chicken cutlets-pancakes with grated potatoes are prepared from a minimum of ingredients! Two in one - meat and side dish. An excellent answer to the question: what to cook for the second course?

Potatoes, chicken fillet, protein, flour, garlic, parsley, salt, vegetable oil

Delicious, easy and quick to prepare chicken nuggets. You no longer need to fry them in a lot of oil and transfer them to napkins. And you don’t need to wash dirty surfaces in the kitchen either.

Chicken fillet, cracker, ground paprika, salt, ground black pepper, eggs, sauce

Golden chicken breasts combined with a side dish of rice and vegetables are a very nutritious and tasty dish.

Long grain rice, chicken broth, salt, pepper, chicken fillet, vegetable oil, shallots, corn on the cob, garlic, cumin, cherry tomatoes, zest, lime juice

Let's arrange a little "belly celebration" for ourselves? Today we have chicken for lunch, but it’s not simple - we cook pasta with tomato-chicken sauce.

Pasta, chicken fillet, tomatoes, cream, onion, garlic, vegetable oil, salt, pepper, curry

Delicious chicken kebab in a frying pan. Great idea for a homemade dinner or lunch. The dish is very easy to prepare, and the results are delicious. The meat is tender, the vegetables are aromatic, you'll just lick your fingers. Enjoy your meal!

Chicken fillet, bell pepper, tomatoes, onions, seasoning, olive oil, salt, apple cider vinegar, water

When you cut the chicken fillet roll, inside you will find melted cheese and aromatic mushroom filling - the perfect flavor combination and looks very appetizing!

Chicken fillet, champignons, hard cheese, dill, garlic, salt, ground black pepper, eggs, breadcrumbs, butter

Chicken baked with mushrooms and cheese sauce. A very tender and tasty chicken fillet dish, quite simple to prepare and not requiring many ingredients.

Chicken fillet, fresh champignons, pickled champignons, onions, flour, mayonnaise, sauce, hard cheese, vegetable oil, salt, pepper

Let's cook chicken the way they do it in Marrakech - the ancient capital of the Almoravids, the third largest city in Morocco. What is remarkable about this dish, besides its amazing taste and aroma? Two things - you don't have to stand over it, and all its ingredients are cut into large cubes.

Chicken breast, onions, carrots, sweet potatoes, canned beans, tomatoes canned in their own juice, garlic, hot pepper, sesame oil, cumin...

If you cook chicken breasts in sour cream according to this recipe, the meat will turn out tasty and deliciously juicy, melting in your mouth. To do this, the breasts are soaked in sour cream and then the chicken breasts are fried over coals.

Chicken breast, sour cream, vegetable oil, parsley, basil, salt, pepper

A great lunch for the whole family on a weekend. I recommend the chicken roast with mushrooms in pots. Tasty, aromatic, satisfying.

Chicken breast, champignons, potatoes, onions, carrots, vegetable oil, hard cheese, cream, salt, pepper, curry, herbs

This version of chicken breasts offers a wonderful combination of honey, citrus juice, mustard and curry to make a great sauce for baked chicken.

Butter, orange juice, honey, lemon juice, mustard, curry, salt, chicken breast, corn flour, water

After a trip to the store, there were a couple of chicken fillets in the kitchen. What to cook? I'm tired of baking them, I've had them in batter, too, so we'll make cutlets out of them for dinner, but not quite ordinary ones, but based on "Stolichnye".

Chicken fillet, loaf, butter, onion, eggs, lemon, herbs, flour, vegetable oil

Delicious, not difficult to prepare, Belarusian chicken cutlets with the poetic name “paparats kvetka”, i.e. "fern flower" Wrap cheese and butter in the middle of the cutlet.

Chicken fillet, onion, eggs, hard cheese, butter, loaf, vegetable oil, salt, ground black pepper

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

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

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

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

Chicken breast with vegetables in the oven

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

To prepare the dish you will need:

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

Cooking algorithm:

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

A hearty and healthy dish is ready.

Cooking chicken breast in a frying pan

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

Chicken breast in dough

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

We will need:

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

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

While our chicken is marinating, beat the eggs.

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

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

Chicken breast fried in batter

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

Ingredients for the dish:

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

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

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

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

Breast in creamy marinade in a frying pan

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

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

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

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

Breast with vegetables breaded with walnuts

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

List of products:

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

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

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

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

Chicken breast in an omelette

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

Ingredients:

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

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

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

Ministerial chicken breast in a frying pan

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

Minimum ingredients required:

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

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

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

Chicken breast julienne

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

Chicken breast julienne

We will need:

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

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

Chicken breast cutlets stuffed with bell pepper and cheese

Since white meat can be a bit dry, a juicy filling of sweet peppers and cheese will come in handy.

We start cooking by preparing the following products:

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

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

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

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

Chicken rolls

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

We will need:

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

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

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

Chicken breast baked with pineapples

Chicken breast is a very versatile product. It can be prepared with any vegetables, sauces and fruits. An exquisite recipe for chicken fillet with pineapples will please any gourmet.

We take the following products:

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

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

Chicken breast in a pot

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

Ingredients of the dish:

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

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

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

Secrets of cooking chicken breast

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

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

Chicken breast recipe video