Chicken in kefir, cooked in a pan, is a tasty, healthy and satisfying dish that every housewife can cook in just half an hour. Due to the high content of nutrients, this chicken is suitable for baby food. A dinner prepared according to our recipes will also be useful for athletes and those who have decided to lose a few extra pounds.

recipe (in a pan)

In kefir, it turns out to be very tender and soft. Due to its high protein and low fat content, this dish is suitable for dietary meals. Chicken in kefir in a pan is prepared as follows:

• Take 200 grams of kefir, add finely chopped garlic, ground pepper, chopped herbs and salt to it.
• Cut 500 grams of chicken breast into small pieces and soak in prepared sauce for one hour.
• When the right time has passed, put the pan on the fire, pour one spoonful of vegetable oil into it and heat it up. Spread it out for a few minutes and then pour the marinade over it.
• Simmer the dish over low heat with the lid closed until tender.

Ready-made chicken goes well with any side dish, but a salad made from fresh or stewed vegetables will be the most useful.

Chicken in kefir in a pan (photo)

Chicken fillet with vegetables turns out to be very tasty and at the same time low-calorie. Perhaps this juicy dish will become one of the most favorite in your everyday menu, and your loved ones will often ask you to make it for dinner. How to cook chicken in kefir in a pan:

• Cut 500 grams of poultry fillets into thin and long strips. Place them in a deep dish and season with chopped garlic, salt, pepper, ground ginger and soy sauce. Stir all the ingredients and let sit in the refrigerator for half an hour.
• Peel a large onion and cut into half rings.
• Preheat a skillet, add a little vegetable oil and fry the chicken until golden brown. Finally, add the onion and 100 grams of beans (fresh or frozen). Continue to fry the food together for a few more minutes. Beans can be substituted for broccoli if desired.
• When the dish is almost ready, pour in 100 grams of low-fat kefir and the same amount Simmer the fillet with vegetables until cooked over low heat.

Serve the chicken with a side dish of brown or parboiled rice.

in kefir

As you know, chicken fillet is healthy and Unfortunately, not every housewife can prepare a tasty dish from it, since very often it turns out to be dry and tasteless. To avoid common mistakes, read our recipe carefully and cook with us:

• Remove the skin, cut the fillet with a knife and make several parallel diagonal cuts on it.
• Mix 250 grams of kefir with chopped dill, parsley, salt and ground pepper. Put the breast in a deep bowl, fill it with the prepared mixture and put it in the refrigerator for two or three hours.
• Grease a frying pan with vegetable oil, put chicken in it, fill it with marinade and bake in a preheated oven.

The dish should cook for about 40 minutes. If the sauce has evaporated before this time, add some water to the pan. You can serve fried potatoes or mashed potatoes as a side dish.

Conclusion

We hope you find the recipes that we have collected for you in this article useful. Chicken in kefir (in a pan) can become your favorite dish if you decide to exercise or limit your diet to get rid of those extra inches at the waist.

Chicken fillet in kefir is a delicious dietary dish that only needs a few ingredients to prepare.

This dish can become part of the diet of people who control body weight or suffer from various diseases of the digestive system. The minimum calories and maximum benefits are what we get by preparing chicken fillet according to this recipe. If desired, kefir can be replaced with sour cream or milk. The result will be similar. The meat becomes soft, aromatic and very juicy. Kefir gives the chicken a slightly sour taste, which only improves the taste of the meat.

Chicken fillet in kefir calorie content: for 100 gr. - about 90 - 140 kcal.

• Chicken fillet (2 pcs.).
• Kefir (1 glass).
• Dried basil (half a teaspoon).
• Black pepper.
• Salt.

Thoroughly wash two large chicken fillets.

Dice the chicken fillet and place it in a deep baking dish.

Sprinkle the meat with dried basil, black pepper and salt. We mix.

Let's prepare a glass of fresh kefir. It can be of any fat content, it doesn't matter.

Pour a glass of kefir into a baking dish and mix it thoroughly with the meat. The chicken should be completely immersed in kefir.

Preheat the oven to 150 degrees. Let's send our form there for 45-50 minutes... Ready!!!

Recipe 2: chicken fillet in kefir in a pan

1. chicken breast 1 piece (large)
2. Kefir 400 grams
3. Onion 1 piece (large)
4. Dried greens 1 teaspoon
5. Sunflower oil how much is required for frying
6. Ground black pepper taste
7. Salt to taste
8. Green onions to taste

To begin with, leave the chicken breast to rest at room temperature to thaw and warm up a little. Then rinse the meat, removing oily skin and bones with cartilage. Wipe off the resulting chicken fillet with disposable paper towels and cut into several large to medium sized pieces.

In a deep bowl, combine kefir and spices, that is, salt, black pepper and dried herbs. Then put the chicken fillet pieces in this marinade, mix and leave on 1.5 - 2 hours... If your kitchen is warm enough or hot enough, then it is better to put the meat in kefir in the refrigerator, if the room is cool, then leave everything on the table, just covering it with something.

Once the time it takes to marinate the chicken is over, start preparing the onions. Onions need to be peeled, rinsed under cold water and cut into small cubes or thin half rings. Rinse the green onions thoroughly with warm or hot water and chop into small pieces.

Heat a frying pan with sunflower oil in it. Place the onion pieces in the oil and fry them until light golden brown. Then use a spatula to push the fried onions aside and place the chicken pieces in the center of the pan. Leave the marinade in the plate for now. Saute the meat and onions over medium heat until most of the liquid has evaporated.


Reduce heat, pour out the remaining kefir marinade, add more salt and black pepper to taste, pour in the chives. Cover the skillet with a lid and simmer the chicken over low heat for 35-50 minutes, depending on the size of the pieces. Test the dish occasionally by opening the lid and stirring chicken, onion, and kefir sauce.

Ready! Chicken stewed in kefir in a frying pan turns out to be tender, juicy and slightly sour to the taste and consistency of the meat, therefore the best side dish will be boiled rice, pasta or baked potatoes. You don't need any additional sauce, just use whatever is left in the pan.

Recipe 3: marinated chicken fillet in kefir (with photo)

• Chicken fillet
• Kefir
• Garlic
• Salt, Spices (I use a mixture of dried dill seeds, bay leaves and black pepper, I grind them in the mill)

We will marinate fillet pieces a day before cooking. very convenient - today they marinated, tomorrow they came home from work, just threw them into the pan - dinner is ready.
So, cut the fillet into small pieces.

Chop the garlic, it is better not to crush it, but cut it into large pieces.

We put the fillet in a container, fill it with kefir so that it covers the fillet, add garlic, salt and spices, mix.

Cut the onion into large rings.

We put it on top of the fillet.

We cover the container with a lid and put it in the refrigerator until tomorrow.

For cooking, add a little sunflower oil to a well-heated frying pan, spread the fillet along with the marinade.

Cook without a lid over medium heat, stir as soon as you feel the meat sticking to the pan.

The kefir should completely evaporate, the fillet should be slightly fried. It takes no more than 15 minutes in time. Our juicy slices are ready, bon appetit!

Recipe 4: chicken fillet marinated in kefir in the oven

The recipe is simple to "I can not":

• Chicken breasts.
• Kefir.
• Condiments. :)

Rinse the breasts, beat off a little and put in a deep bowl.
Pour with kefir (so that the chicken is covered), season with your favorite spices.
Let it stand for an hour, maybe less, you can not stand at all :) put in a preheated oven to 190 and forget about them for 40 minutes.

Everything is ready :) very juicy and tasty. And most importantly, a dietary dish ... I personally poured 1% with kefir this time ...

Recipe 5: stewed chicken fillet in kefir in the oven (with photo)

• Chicken breast - 600-800 g
• Kefir - 1 glass
• Dried herbs (dill, parsley, oregano, basil) - to taste
• Paprika - ½ tsp
• Ground black pepper - to taste
• Salt to taste

Wash the chicken breast, remove excess fat and films. Cut each fillet lengthwise into halves to make rather thin steaks. Beat the chicken lightly with a hammer on both sides. So that the chicken does not stain the kitchen, cover it with a film or a bag when beating it, so the pieces will not fly in different directions.

In a separate container, combine kefir, dried herbs, paprika, pepper and salt. Kefir can be used with any fat content, however I usually use 1% for a more dietetic. I use the spices that I use for the chicken as an example, you can also put your favorite spices.

Combine the chicken with the marinade and leave for at least 20 minutes. You can also leave the chicken in the refrigerator to marinate overnight, and cook in the morning. Pay attention to the fact that all the pieces of chicken breast are evenly covered with marinade so that it is evenly soaked. If you marinate the chicken for a long time, for example, all night, then it is better to add salt just before cooking, so the chicken will be juicier.

Brush a baking dish with a little vegetable oil and place the chicken in the dish right with the marinade. Spread the chicken in one layer.

Send the chicken to an oven preheated to 180 degrees for 1 hour.

For a more appetizing appearance of the chicken, 5 minutes before the end of cooking, you can turn on the overhead fire in the oven, so the chicken will turn out to be more ruddy.

Chicken baked in kefir is ready. Serve the chicken with any side dish of your choice. To maintain the dietary theme, a side dish of fresh or steamed vegetables is perfect for such a chicken.

Recipe 6: chicken fillet in kefir in foil in the oven

- chicken fillet - 2 pieces,
- kefir - 1 glass (fat content from 2.5% and above),
- salt,
- pepper,
- Provencal herbs.

First, wash well and dry the chicken fillet. After these simple preparations, sprinkle it with salt, ground pepper and Provencal herbs. In general, if you do not have Provencal herbs at hand, then you can use seasonings at your discretion. However, it is better to choose something more natural and classic. White meat sprinkled with dried herbs looks prettier and more expensive than bright yellow chicken. And no one knows what they put in these popular "Chicken Seasonings".

We figured out the seasonings - now we take kefir. Fill our meat with a glass of kefir and let it stand. It is kefir that will give our dish extraordinary softness. The minimum marinating time is 20 minutes.
You can even leave it in the refrigerator overnight.

We will cook the chicken in the oven. To do this, we transfer our meat to a baking container and fill it with the kefir in which it was marinated.

Cover the mold with foil and heat the oven to 200 degrees. After 20 minutes, we take out the form - and voila! Our extraordinarily tender baked chicken breast in kefir is ready. If you want the chicken to acquire a golden brown crust, then 10 minutes before the dish is ready, open the foil.

Recipe 7: chicken fillet with kefir in a slow cooker

• chicken fillet - 700 gr;
• kefir - 500 ml;
• sour cream - 2 tablespoons;
• spices to taste;
• onions - 1 pc;
• garlic - 3 teeth.

Wash the chicken fillet thoroughly, dry and cut into portions. Place them in a multicooker bowl.

Cut the onions into half rings and place with the chicken. Mix everything, salt and pepper.

Close the lid and set the delayed start function to 1 hour. During this time, the chicken will be marinated. If your multicooker doesn't have this feature, just leave the fillets in the marinade.

Set the "Extinguishing" program for 90 minutes. If you have a Multi Cook mode, set the time to 1 hour and the temperature to 160 degrees.

After a beep, your food will be ready.

Recipe 8: chicken fillet barbecue in kefir (with photo)

1. Chicken fillet 1 kg
2. Onion 350 grams
3. Kefir (only not fat-free) 0.5 liter
4. Garlic 4-5 cloves
5. Salt to taste
6. Ground black pepper taste
7. Dried greens (dill, parsley, cilantro, etc.) taste

Make sure the chicken is completely thawed before placing it in the marinade. It would be better if she warmed up to room temperature. But you just don't need to speed up the process using a microwave or hot water.
Rinse defrosted fillets with cool water, removing excess fat from it, if any. Then dry the chicken flesh with paper towels and, placing on a board, cut into large cubes. Do not be too small! Remember that it should be convenient for you to put the pieces of meat on the skewers later.

Peel the onions, cut off the ends on both sides, and then rinse with cold water and dry. Cut the peeled onions into thick rings.

Peel the required number of garlic cloves as well as onions, rinse with cold water and dry. Then pass this fragrant ingredient through a special press.

Combine chicken, onion and garlic in a deep bowl. Pour with kefir, add salt, black pepper and dried herbs. Mix everything well. Now the most important thing: you need to let the chicken stay in the marinade for a sufficient amount of time. It's best to leave it all on 10-12 hours, but, as practice shows, 6 o'clock it is also enough. Therefore, send a plate of chicken marinated in kefir to the refrigerator and keep it there for the right time.

You can cook chicken kebab in any way that suits you. String it on skewers and grill it on open coals or on the grill, or on the grill, or on the wire rack, you can still. Most importantly, remember that you need to cook meat not on the fire itself, but directly on hot coals, while making sure that nothing suddenly catches fire from dripping fat or wind.
Grill the chicken skewers until cooked, turning it occasionally to prevent the meat from burning.

Chicken kebab in kefir is served immediately after cooking. You can use a knife to remove it from the skewers and serve it on a plate, sprinkle with chopped fresh herbs, or you can eat it just like that. It is very tasty with such a kebab to eat tortillas and all kinds of grilled vegetables, and any sauce that you just like will definitely suit.

Recipe 9: chicken fillet in kefir with potatoes in the oven

• chicken fillet - 2-3 pcs.
• potatoes - 0.8-1 kg
• kefir (or natural yogurt) - 250 ml
• garlic - 3-4 cloves
• onions - 1-2 pcs.
• tomato - 1-2 pcs.
• fresh dill - a couple of twigs
• salt, pepper - to taste

Rinse the chicken fillet with water and dry. Cut into small pieces (cut one fillet into 3-4 pieces). Season the chicken with salt and pepper to taste.

Peel the garlic and pass through a press, rinse and chop the dill greens. Add prepared garlic and herbs to kefir (or yogurt). Mix.

Pour the prepared kefir marinade over the chicken fillet and marinate for at least 30 minutes.

Step 1: prepare the chicken breast.

To begin with, leave the chicken breast to rest at room temperature to thaw and warm up a little. Then rinse the meat, removing oily skin and bones with cartilage. Wipe off the resulting chicken fillet with disposable paper towels and cut into several large to medium sized pieces.

Step 2: marinate the chicken breast in kefir.

In a deep bowl, combine kefir and spices, that is, salt, black pepper and dried herbs. Then put the chicken fillet pieces in this marinade, mix and leave on 1.5 - 2 hours... If your kitchen is warm enough or hot enough, then it is better to put the meat in kefir in the refrigerator, if the room is cool, then leave everything on the table, just covering it with something.

Step 3: prepare the onions and green onions.

Once the time it takes to marinate the chicken is over, start preparing the onions. Onions need to be peeled, rinsed under cold water and cut into small cubes or thin half rings. Rinse the green onions thoroughly with warm or hot water and chop into small pieces.

Step 4: cook chicken in kefir in a skillet.

Heat a frying pan with sunflower oil in it. Place the onion pieces in the oil and fry them until light golden brown. Then use a spatula to push the fried onions aside and place the chicken pieces in the center of the pan. Leave the marinade in the plate for now. Saute the meat and onions over medium heat until most of the liquid has evaporated.


Reduce heat, pour out the remaining kefir marinade, add more salt and ground black pepper to taste, add the chives. Cover the skillet with a lid and simmer the chicken over low heat for 35-50 minutes, depending on the size of the pieces. Test the dish occasionally by opening the lid and stirring the chicken, onion, and kefir sauce.

Step 5: serve chicken stewed in kefir in a skillet.

Chicken stewed in kefir in a pan to taste and meat consistency turns out to be tender, juicy and slightly sour, so boiled rice, pasta or baked potatoes will be the best side dish. No additional sauce is needed, use the one left over in the pan.
Bon Appetit!

Instead of kefir, you can use sour cream, but in this case, the meat will turn out without a slight sweetish-sour taste.

If you like garlic, then you should definitely add it to the marinade by passing the cloves through a special press or wiping them. Dry garlic goes well with this dish in the same way.

The amount of seasonings and the choice of spices can vary and depend entirely on your taste and desire, so add what you like and what you think suits the dish.

Chicken in kefir sauce

Ingredients:

Chicken breast (fillet) - 600 g
Kefir (low-fat) - 1 stack.
Green onions to taste
Garlic, pepper - to taste

Preparation:

1. Add finely chopped green onions, chopped garlic and ground pepper to kefir, mix thoroughly.
2. Cut the breast into portions, dip the pieces into the kefir mixture and let marinate for 30-60 minutes.
3. Then put the chicken in a frying pan (do not grease the pan with oil), add a little marinade and simmer under the lid until tender, periodically adding kefir marinade.
4. As a result, you get a very tender chicken with a delicious sauce, which is perfect with a side dish of vegetables, buckwheat, rice.

Bon Appetit!

• Chicken in mayonnaise sauce Recipes

  Chicken in mayonnaise sauce Ingredients: Chicken fillet - 600 g Mayonnaise - 350 g Vegetable oil - 150 ml Water - 100 ml Greens - to taste Garlic - 1 head Salt - to taste Ground black pepper - to taste Preparation: 1. Prepare the ingredients. 2. Cut the fillet into thin slices. 3. In a frying pan preheated with oil, fry the chicken fillet until golden brown. 4. Prepare the sauce. In a bowl, beat mayonnaise and water, add finely chopped garlic. 5. Pour the cooked mixture over the chicken. 6. Sprinkle with finely chopped herbs and simmer until tender, about 15 minutes. Bon Appetit! Submit your recipes to the suggested news. The most interesting will be published with us! #hot @ bon

• Chinese Sweet and Sour Chicken Recipes

  Chicken in sweet and sour sauce in Chinese Ingredients: Chicken fillet - 500 g Soy sauce - 10 tbsp. l. Apple cider vinegar - 6 tbsp. l. Brown sugar - 5 tsp Tomato paste - 2 tbsp l. Red bell pepper - 1 pc. Canned pineapple slices - 1 stack. Preparation: 1. Cut the chicken fillet into small pieces, put in a bowl, pour in the soy sauce. 2. Add tomato paste, sugar and apple cider vinegar. 3. Add red bell pepper and pineapple slices, cut into thin strips. Stir and leave to marinate for 30 minutes to 1 hour. 4. Heat a frying pan and fry the chicken and sauce over high heat for 10-15 minutes. Bon Appetit! #hot @ bon

• Chicken with pineapple Recipes

  Chicken with pineapple Ingredients: Garlic - 3 cloves Chili pepper - 1 pc. Ground ginger - 1 tsp Salt - ½ tsp Vegetable oil - 60 ml Chicken fillet - 600 g Pineapples - ½ pc. Dark brown sugar - 60 g Limes - 1 pc. Preparation: 1. Peel the garlic, chop finely, add spices, salt and grind well in a mortar until a pasty consistency is obtained. Pour in vegetable oil and stir to make a marinade. 2. Cut the chicken fillet across the grain into strips 2 cm thick. Place in a bowl and add the marinade. 3. Stir until marinade evenly covers the meat and leave in a cool place for 1 hour. 4. Pour a tablespoon of butter into a preheated skillet, add sugar and squeeze lime juice. Leave the crusts in the pan for 1-2 minutes (for flavor). 5. Heat over medium heat, stirring occasionally, until sugar dissolves. 6. Put the meat in the pan with the marinade, stir. Peel and dice the pineapple. You should get about 300-350 grams of pulp. 7. Add pineapple, stir and cook, covered over medium heat, 4-5 minutes, until chicken is cooked. Do not overdo the meat to avoid dryness. 8. Serve hot, boiled rice is perfect for garnish. Bon Appetit! #hot @ bon

• Chicken with apples Recipes

  Chicken with apples Ingredients: Chicken fillet - 400-500 g Apples - 2-3 pcs. Onions - 1 pc. Dried apricots - 100 g Frozen green peas - 1/2 stack. Garlic - 2-3 cloves Olive oil - 1 tbsp. l. Curry (powder) - 2 tsp Ground cumin - 1/2 tsp. Salt - to taste Ground black pepper - to taste Preparation: 1. Pour olive oil into a wide frying pan with high sides, heat, add curry powder and caraway seeds, stir and heat for 1 minute. Add the chicken fillet, cut into pieces and fry until tender. 2. Place the chicken on a plate. 3. Rinse the apples, dry and cut into slices. 4. In the pan where the chicken fillet was fried, add the apples and the onion, cut into half rings. Fry for 5 minutes. 5. Return the chicken fillet to the pan. 6. Rinse dried apricots, dry and add to the pan. 7. Add green peas, pour in 1/2 cup of water (broth), add salt, pepper, stir, cover and simmer for 5 minutes. 8. Place on a plate. Can be served with rice. Bon Appetit! #hot @ bon

• Chicken in mayonnaise sauce Recipes

  Chicken in mayonnaise sauce Ingredients: Chicken fillet - 600 g Mayonnaise - 350 g Vegetable oil - 150 ml Water - 100 ml Greens - to taste Garlic - 1 head Salt - to taste Black pepper (ground) - to taste Preparation: 1. Prepare the ingredients ... 2. Cut the fillet into thin slices. 3. In a frying pan preheated with oil, fry the chicken fillet until golden brown. 4. Prepare the sauce. In a bowl, beat mayonnaise and water, add finely chopped garlic. 5. Pour the cooked mixture over the chicken. 6. Sprinkle with finely chopped herbs and simmer until tender, about 15 minutes. Ready. Bon Appetit! Submit your recipes to the suggested news. The most interesting will be published with us! #hot.appetit

• Thai cashew chicken Recipes

  Thai style chicken with cashews Ingredients for 2 servings: Chicken breast (fillet) - 200–250 g Fried cashews - 50 g Chili peppers (fresh or dried) - 1–2 pcs. Onions (preferably shallots) - 1 pc. Sweet pepper - 1/2 pc. Green onions - 3-4 tbsp. Garlic - 2-3 cloves Fish sauce ~ 1 tbsp. l. Oyster sauce ~ 2 tbsp l. Tomato paste or ketchup ~ 2 tbsp l. Flour - 2-3 tbsp. l. Chili sauce - to taste Sugar - to taste Vegetable oil - to taste Preparation: 1. Cut the chicken fillet into small pieces. 2. Chop chili peppers, shallots, bell peppers and green onions at random. Chop the garlic. 3. Pour flour on a plate. Roll chicken pieces in it. 4. Put the wok over medium heat and add the oil. Fry the chicken pieces until tender. 5. We put it on a napkin. 6. Add some oil to the wok, toss in the garlic, fry for 20 seconds, then add all the peppers and shallots. Stir, fry for 2-3 minutes. 7. Then we throw in the nuts and cook for another 1 minute. 8. Add sauces, tomato paste and sugar. 9. Mix everything well. 10. We return the chicken. Cook for another 1 minute. 11. Throw in green onions, stir and turn off. 12. Serve with boiled Jasmine rice. Bon Appetit! Submit your recipes to the suggested news. The most interesting will be published with us! #hot.appetit

• Rice with broccoli and chicken Recipes

  Rice with broccoli and chicken Despite the seeming complexity, this dish is not laborious at all and is very tasty! Ingredients: For meat: Bacon - 8 slices Chicken fillet - 350 g Salt - to taste Pepper - Butter - 1 tbsp. l. Olive oil - 1 tbsp l. For rice: White rice - 1 cup Water - 2 cups Salt - 1 tsp. For broccoli: Onions - 1 cup Broccoli - 350 g Garlic - 2-4 cloves Tomatoes - 600 g For the sauce: Butter - 2 tbsp. l. Flour - 2 tbsp. l. Chicken broth - 1 cup Grated cheese - 1 cup Salt - ½ tsp. Pepper - ½ tsp. Preparation: 1. Fry the diced bacon in a large skillet until crisp, stirring occasionally for about 10 minutes. 2. While the bacon is cooking, cut the chicken into small cubes. Season with salt and pepper. When the bacon is done, remove it onto a plate. Add the bacon, butter and olive oil to the bottom of the pan, if necessary. Add chicken in one layer and fry for five minutes, stirring once. Place the chicken on a plate of bacon. 3. Put rice, water and salt in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 14 minutes, then remove from heat. 4. Add the onion and broccoli to the bacon and chicken pan. Fry over medium heat, stirring occasionally, until broccoli is tender, about 10 minutes. Add chopped garlic and cook, stirring constantly, for about 30 seconds. Place tomatoes, rice, chicken and bacon in a skillet and toss. Reduce heat to low. 5. Melt butter in a small saucepan and pour into flour, stir. Add the mixture to the chicken stock and mix well. Raise heat to high and simmer until thick. Remove from heat and add cheese, salt and pepper. Stir until the cheese is melted, then pour the resulting sauce into the chicken and rice skillet. Stir and serve. Bon Appetit! #hot.appetit

• Chicken with pears in orange sauce Recipes

  Chicken with pears in orange sauce Ingredients: Soy sauce - 2 tbsp. l. White wine vinegar - 2 tbsp l. Sugar - ¼ cup Ground ginger - 1 tsp Chicken fillet without skin and bones - 4 pcs. (150-170 g each) Table salt Ground black pepper Onions (sliced) - 1 pc. Pears (cut into thin slices) - 2 pcs. Dry white wine - 2 tbsp. l. Orange (remove the zest and squeeze the juice) - 1 pc. Preparation: 1. In a large skillet or saucepan over medium heat, heat the soy sauce, vinegar, sugar, and ginger until the sugar has melted (about 3 minutes). 2. Season the chicken fillet with salt and pepper. Place the chicken in the skillet and cook for 3 minutes on each side. 3. Add onions, pears, wine, zest and lemon juice. 4. Stir well, cover and simmer for another 12-15 minutes. The chicken should be fully cooked. Bon Appetit! #hot.appetit

• Recipes

  Chicken marinated in kefir, baked with potatoes, herbs and garlic Cooking time: 50 minutes Marinating time: 20-25 minutes Amount: 4 servings Ingredients: Kefir - 500 g Chicken thigh - 4 pcs. Potatoes - 4 pcs. Herbs - to taste Salt - to taste Pepper - to taste Garlic - 4 cloves Tomato - 4 pcs. Preparation: 1. Prepare the ingredients. 2. Make the marinade first. 3. Preparation of the marinade: Finely chop the garlic and add it to the kefir. Season with salt, pepper and herbs. 4. Marinate your thighs for 20-25 minutes. 5. Peel and cut the potatoes into wedges. Place it in a baking dish. Add olive oil, salt, pepper and herbs. Crush the garlic cloves with the edge of a knife and place on the potatoes. 6. Put the chicken on top of the potatoes and cover with the rest of the marinade. 7. Cut the cherry tomatoes into 4 pieces and place them in a baking dish as well. 8. Bake in oven at 200ᵒC for about 40 minutes. Recipe author: Julia Schneidt #hot.appetit

• Chicken in orange sauce Recipes

  Chicken in orange sauce Ingredients: Chicken breast - 900g. Zest of 1 orange Garlic - 3 cloves Orange juice - ½ tbsp. Honey - ½ tbsp. Soy sauce - 1/3 cup Rice vinegar - 1/4 cup Starch - 1 tablespoon Ground ginger - ½ tsp White pepper ½ tsp Preparation: 1. In a small bowl, combine orange zest, garlic cloves, starch and all the spices. 2. Stir. Add orange juice, soy sauce, honey, and rice vinegar. 3. Wash the chicken, dry it and cut the fillet into small pieces (2-3 cm). 4. Salt, pepper and fry in a little oil until golden brown. 5. Add sauce and simmer for about 5 minutes or until mixture thickens. 6. Serve with rice, sprinkle with sauteed sesame seeds and finely chopped green onions. Bon Appetit!

• Chicken in garlic sauce Recipes

  Chicken in garlic sauce Ingredients: Chicken - 1-1.2 kg Vegetable oil - 3 tbsp. Garlic - 6-7 cloves Sour cream not greasy - 150 g Water - 1 glass Preparation: 1. Cut the chicken into pieces, rinse, dry with a napkin. Split a frying pan, pour oil, fry the chicken on all sides (do not overdo it), salt, pepper, add spices. 2. Crush the garlic, add sour cream, chop the dill very finely, add to the sour cream, lightly salt, mix, pour in water, about 1 tbsp per 150 grams of sour cream, mix thoroughly and pour in the chicken, close the lid and simmer for about 15-20 minutes, there should be enough sauce left. #hot.appetit

• Chicken in mayonnaise sauce Recipes

  Chicken in mayonnaise sauce Ingredients: Chicken fillet - 600 g Mayonnaise - 350 g Vegetable oil - 150 ml Water - 100 ml Greens - to taste Garlic - 1 head Salt - to taste Black pepper (ground) - to taste Preparation: 1. Prepare the ingredients ... 2. Cut the fillet into thin slices. 3. In a frying pan preheated with oil, fry the chicken fillet until golden brown. 4. Prepare the sauce. In a bowl, beat mayonnaise and water, add finely chopped garlic. 5. Pour the cooked mixture over the chicken. 6. Sprinkle with finely chopped herbs and simmer until tender, about 15 minutes. Ready. Bon Appetit! #hot.appetit

• Chicken with pineapple Recipes

  Chicken with pineapple Ingredients: Garlic wedges - 3 pcs. Chili pepper - 1 pc. Ground ginger - 1 tsp Salt - ½ tsp Vegetable oil - 60 ml Chicken fillet - 600 g Pineapples - ½ pc. Dark brown sugar - 60 g Limes - 1 pc. Preparation: 1. Peel the garlic, chop finely, add spices, salt and grind well in a mortar until a pasty consistency is obtained. Add vegetable oil and stir to make a marinade. 2. Cut the chicken fillet across the grain into strips 2 cm thick. Place in a bowl and add the marinade. 3. Stir so that the marinade evenly covers the meat and leave in a cool place for an hour. 4. Pour a tablespoon of butter into a preheated skillet, add sugar and squeeze lime juice. Leave the crusts in the pan for 1-2 minutes, for flavor. 5. Heat over medium heat, stirring occasionally, until sugar dissolves. 6. Place the meat in the pan along with the marinade. stir. Peel and dice the pineapple. You should get about 300-350 grams of pulp. 7. Add pineapple, stir and cook, covered over medium heat, 4-5 minutes, until chicken is cooked. Do not overdo the meat to avoid dryness. 8. Serve hot, boiled rice is perfect for garnish. #hot.appetit

• Shkmeruli or Chicken in milk-garlic sauce Recipes

  Shkmeruli or Chicken in milk-garlic sauce Ingredients: Chicken - 1 kg Salt Garlic - 1 head Milk - 100 ml Water - 80 ml Vegetable oil Preparation: 1. Wash the chicken, salt, grease with vegetable oil and bake in the oven until tender (or fry in a pan). 2. Crush the garlic. Measure water and milk. 3. Drain the fat from the chicken. Cut the chicken into portioned pieces (I took the wings right away). 4. Heat milk with water to a boil, add a little fat drained from the chicken, mix with garlic. Coat the chicken with the resulting sauce. 5. Put the pan with chicken in the sauce on the fire or in the oven for 2-3 minutes. Shkmeruli is served hot. It is VERY tasty, just very delicious! And given the simplicity of preparation, this dish can become "on duty". #hotrecepti

• Chicken in mayonnaise sauce Recipes

  Chicken in mayonnaise sauce Ingredients: chicken fillet - 600 g mayonnaise - 350 g vegetable oil - 150 ml water - 100 ml herbs - garlic to taste - 1 head salt - to taste black pepper (ground) - to taste Preparation: 1. Prepare the ingredients ... 2. Cut the fillet into thin slices. 3. In a frying pan preheated with oil, fry the chicken fillet until golden brown. 4. Prepare the sauce. In a bowl, beat mayonnaise and water, add finely chopped garlic. 5. Pour the cooked mixture over the chicken. 6. Sprinkle with finely chopped herbs and simmer until tender, about 15 minutes. Ready. Bon Appetit! # hotrecepti # saucesrecepti

• Chicken marinated in kefir, baked with herbal potatoes and ... Recipes

  Chicken marinated in kefir, baked with potatoes with herbs and garlic Ingredients: Kefir 500 gr; Chicken thigh 4 pcs; Potatoes 4 pcs; Herbs to taste; Salt to taste; Pepper to taste; Garlic 4 cloves; Tomato 4 pcs; Preparation: 1. Cooking time - 50 minutes Marinating time - 20-25 minutes Amount - 4 servings 2. First, make the marinade. 3. Preparation of the marinade: Finely chop the garlic and add it to the kefir. Season with salt, pepper and herbs. 4. Marinate the thighs for 20-25 minutes. 5.Peel the potatoes and cut them into wedges. Place it in a baking dish. Add olive oil, salt, pepper and herbs. Crush the garlic cloves with the edge of a knife and place on the potatoes. 6. Put the chicken on top of the potatoes and cover with the rest of the marinade. 7. Cut the cherry tomatoes into 4 pieces and place in the baking dish as well. 8. Bake in oven at 200 ° C for about 40 minutes. The author of the recipe is Julia Schneidt #hotrecepti

• Chicken in garlic sauce Recipes

  Chicken in garlic sauce Ingredients: ● Chicken 1-1.2 kg, ● vegetable oil 3 tablespoons, ● garlic 6-7 cloves, ● not greasy sour cream 150g ● water 1 glass Preparation: Cut the chicken into pieces, rinse, dry with a napkin. Split a frying pan, pour oil, fry the chicken on all sides (do not overdo it), salt, pepper, add spices. Crush the garlic, add sour cream, chop the dill very finely, add to the sour cream mass, lightly salt, mix, pour water, about 1 tbsp per 150 grams of sour cream, mix thoroughly and pour the chicken, close the lid and stew for about 15-20 minutes, the sauce should stay is enough. #hotrecepti

• Chicken with pineapple Recipes / Second courses / Chicken

  Chicken with pineapple Ingredients: Garlic wedges 3 pcs. Chili pepper 1 pc. Ground ginger 1 tsp Salt ½ tsp Vegetable oil 60ml Chicken fillet 600g Pineapples ½ pcs. Sugar dark brown 60g Limes 1 pc. Preparation: 1. Peel the garlic, chop finely, add spices, salt and grind well in a mortar until a pasty consistency is obtained. Add vegetable oil and stir to make a marinade. 2. Cut the chicken fillet across the grain into strips 2 cm thick. Place in a bowl and add the marinade. 3. Stir so that the marinade evenly covers the meat and leave in a cool place for an hour. 4. Pour a tablespoon of butter into a preheated skillet, add sugar and squeeze lime juice. Leave the crusts in the pan for 1-2 minutes, for flavor. 5. Heat over medium heat, stirring occasionally, until sugar dissolves. 6. Place the meat in the pan along with the marinade. stir. Peel and dice the pineapple. You should get about 300-350 grams of pulp. 7. Add pineapple, stir and cook, covered over medium heat, 4-5 minutes, until chicken is cooked. Do not overdo the meat to avoid dryness. 8. Serve hot, boiled rice is perfect for garnish.

There are many different options for dairy-based gravies: for meat, fish, for dressing salads and snacks. Kefir sauce is one of the most common culinary variations of traditional dressings. The fermented milk product goes well with spices and garlic, so you can vary the amount of additional ingredients to get new and varied flavors. The versatile kefir salad dressing goes well with a variety of fresh and boiled vegetable appetizers and chicken dishes.

Recipe

Cooking time: 5 minutes.
Servings Per Container: 8.

Ingredients:

• kefir - 200 ml;
• garlic - 3 cloves;
• parsley or dill to taste;
• salt and spices - a pinch.

Preparation:

• Wash dill or parsley and chop finely with a knife. Adjust the amount of fresh herbs to your taste, but try not to overdo it so as not to drown out the main garlic aroma.
• The garlic is best grated on a fine grater, but you can also use the garlic.
• Add salt and pepper to taste, add kefir.
• It remains only to mix the finished sauce well and put it in the refrigerator for a few minutes to cool.

• Kefir-garlic dressing is ideal with light fresh vegetable salads. The most popular combinations are: cucumber, radish, tomato, greens. Tasty and aromatic gravy will be bright green and will perfectly complement not only the taste, but also emphasize the color scheme of the vegetable ensemble.
• The sauce will be tastier on kefir 2.5–3% fat. The fatter the kefir is, the more milky the taste will be. While on a diet, you can add low-fat yogurt or a little sour milk.
• To make the garlic sauce spicier, you just need to increase the amount of spice you add.
• To dress Mediterranean salads, you can add some chopped olives - they go well with any fresh herbs.
• Sauce with kefir can be served with fried and boiled meat, fish snacks and jellied meat. A spicy, aromatic kefir sauce with garlic complements the flavor of chicken meat and makes it juicier, especially if breast is used for cooking.
• Universal dressing at room temperature is perfect with fish salads and aspic. For seasoning chicken salads, you can add lemon juice to the sauce. In this case, you don't even need to salt the gravy - the natural sourness with a citrus aroma will ideally emphasize the taste of tender meat.
• Serve the chicken kefir sauce, preferably chilled. The most successful combination would be chicken kebab or grilled meat. It can be served not only with ready-made meat, but also used instead of marinade.

• On the basis of kefir, you can prepare a wonderful sauce for hot dishes. It is enough to bring the prepared sauce to a boil. It is better to do this in a water bath so that the mixture does not burn. Hot sauce is suitable for meat and fish cutlets, and when chilled, you can fill any side dish with it.

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