Chicken breast dishes

Chicken breast dishes are an excellent base for many dish options, both for everyday menus and for holiday meals. This universal ingredient, combined with many products, supplemented with spices and marinade and prepared using any technology, will please everyone, and the choice of recipe is up to the hostess.

Chicken breast chops in a frying pan

Chicken breast chops in a frying pan are the simplest option for preparing this meat and, although you can chop both a cabbage leaf and a piece of pork, chicken fillet chops occupy a special place on our table due to their quick preparation and good taste. Chicken breast chops are always breaded or battered to keep the meat juicy. In this recipe, the chops are marinated before frying.

1. 
   Prepare all ingredients for the dish according to the recipe. Rinse the chicken fillet with cold water and dry with a napkin.
2. 
   Then cut the meat into flat portions.
3. 
   Through cling film, so as not to damage the meat fibers, beat the fillet a little with a hammer on both sides.
4. 
   Sprinkle it with salt and black pepper, also on both sides.
5. 
   Place the fillet pieces in a separate bowl, topping each piece with thinly sliced ​​onion. For 1 hour, pour the meat with a marinade of two tablespoons of table vinegar mixed with four tablespoons of water.
6. 
   After the marinating time has passed, remove the onion. Dredge each piece of fillet well in breading on both sides.
7. 
   Heat vegetable oil in a frying pan. Fry the chops over low heat, covered with a lid, for 10-15 minutes on both sides.
8. 
   Serve cooked chicken breast chops (fillets) hot for dinner, complemented with any side dish or vegetables. Bon appetit!

Chopped chicken breast cutlets in a frying pan

Chopped chicken breast cutlets in a frying pan - the dish is simple and quick to prepare. The chicken breast is cut into small pieces, and the smaller they are, the better the cutlets will retain their shape when frying. The chicken meat in such cutlets is supplemented with various ingredients, and in this recipe you are asked to add cheese for juiciness, and use an egg with mayonnaise and starch as binding components.

Cooking time: 40 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Chicken breast (fillet) – 500 gr.
• Starch – 3 tbsp.
• Mayonnaise – 3 tbsp.
• Egg – 2 pcs.
• Cheese – 100 gr.
• Garlic – 2 cloves
• Salt - to taste.
• Greens - to taste.
• Ground black pepper - to taste.
• Butter and vegetable oil - for frying.

Cooking process:

Step 1. Immediately prepare, according to the recipe, a set of ingredients for making cutlets.

Step 2. Rinse the chicken fillet or breast meat separated from the bones under cold water and remove excess moisture with a napkin. Then use a sharp knife to cut the meat into small cubes and transfer to a separate bowl.

Step 3. Wash, dry and finely chop any greens. If only adults will eat, peel and chop the garlic cloves through a garlic clove.

Step 4. Transfer them to the chopped meat, break two eggs and add mayonnaise.

Step 5. Mix all these ingredients with a spoon. Then add starch and mix again.

Step 6. Grind the cheese on a coarse grater. Transfer it to the minced meat and add salt and black pepper to your taste. Mix the minced meat again.

Step 7. You can immediately fry cutlets from the prepared minced meat, but it is advisable to leave it to marinate for 1-2 hours, or better yet overnight, which will make the cutlets more tender. Fry the chopped chicken breast cutlets first over medium heat so that the cheese “sets”, and then cook until cooked over low heat and covered with a lid. Bon appetit!

Chicken fillet rolls with filling in the oven

Rolls or popularly “fingers” made from chicken fillet with filling in the oven will be an original dish for you both for a snack and for a holiday table, and a competitor to nuggets or strips. The fillings and seasonings for the rolls are varied, and in this recipe we prepare the filling with dried fruits and cheese, and bake them in tomato-sour cream sauce.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Servings: 6.

Ingredients:

• Chilled chicken fillet – 900 gr.
• Garlic – 1-2 cloves.
• Dried apricots – 100 gr.
• Prunes – 100 gr.
• Greens - to taste.
• Sour cream – 100 ml.
• Seasoning for chicken - to taste.
• Tomato paste – 1 tbsp.
• Hard cheese – 100 gr.

Cooking process:

Step 1. Prepare the chicken for the rolls right away. Rinse the meat, dry it and cut it into thin longitudinal slices so that it is convenient to wrap the filling.

Step 2. Rinse the dried apricots and prunes well and pour boiling water over them for 15 minutes.

Step 3. Pound the fillet slices through cling film on both sides, being careful not to break their integrity.

Step 4. Then sprinkle the chopped meat with salt and any seasonings to your taste, stack the plates and give them a few minutes to marinate.

Step 5. During this time, prepare the filling. Grind hard cheese on a coarse grater. Finely chop any greens.

Step 6. Dry the soaked dried fruits with a napkin and cut into small cubes. Mix the filling ingredients with a spoon.

Step 7. Place 2 tbsp on the prepared chicken fillet plates. spoons of filling and carefully wrap it in meat, forming rolls.

Step 8. Immediately place the rolls compactly and seam side down in a baking dish. There is no need to grease the mold.

Step 9. In a bowl, mix well the required amount of sour cream of any fat content with tomato paste and add a little salt and seasonings to it. Pour boiled water into the mixture to make at least 1 glass of sauce. Then pour the sauce over the rolls in the mold.

Step 10. Bake chicken fillet rolls with filling in the oven, preheated to 180 degrees for half an hour. Turn off the oven and give the dish another half hour to steep. Then sprinkle the dish with herbs, and you can serve it at the table. Bon appetit!

Homemade chicken breast nuggets

Chicken breast nuggets are easy to prepare at home, following the technology of each recipe. Although this food is “wrong,” it is tasty and popular among adults and children, who love it for its juicy meat and crispy breading, topped with your favorite sauce. For nuggets we use only chilled chicken fillet. For breading we take flour, egg and breadcrumbs. Deep fry the nuggets.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Chilled chicken fillet – 500 gr.
• Breadcrumbs – 150 gr.
• Wheat flour – 150 gr.
• Salt – ½ tsp.
• Mixture of peppers - to taste.
• Egg – 2 pcs.
• Dried garlic – 1 tsp.
• Vegetable oil – 500 ml.

Cooking process:

Step 1. Prepare the ingredients for the nuggets according to the recipe so that everything is at hand.

Step 2. Cut the fillet, washed and dried with a napkin, across the muscle fibers into small longitudinal pieces.

Step 3. For breading, in a separate bowl, mix wheat flour with salt, a mixture of peppers and dried garlic.

Step 4. Heat the vegetable oil well in a deep fryer or wok.

Step 5. Pour breadcrumbs into separate bowls and beat two chicken eggs. The order of breading the nuggets is as follows: dip the fillet pieces well into the flour mixture, then into the beaten egg, and then into the breadcrumbs.

Step 6. Immediately transfer the breaded nuggets into hot oil and fry on both sides until golden brown. This must be done quickly and carefully so that the nuggets do not burn.

Step 7. Place each portion of fried nuggets on a stack of napkins to remove any remaining oil.

Step 8. Place the fried nuggets on a serving plate and serve with your chosen sauce.

Step 9If the nuggets are cooked correctly, the meat will remain juicy and tender, and the crust will be crispy. Bon appetit!

Chicken breast shashlik in the oven

Chicken breast shish kebab in the oven is not difficult to prepare and, although there will be no smell of a fire, the dish turns out aromatic, juicy and tasty. Chicken meat is marinated quickly and the composition of the marinade largely determines the taste of the kebab. In this recipe, we marinate the breast (chilled only) in onion juice and do not use vinegar.

Cooking time: 3 hours.

Cooking time: 30 minutes.

Servings: 5.

Ingredients:

• Chilled chicken fillet – 1 kg.
• Large onion – 1 pc.
• Garlic – 4 cloves.
• Sweet paprika – 3 tsp.
• Ground allspice – 2 tsp.
• Salt - to taste.
• Vegetable oil – 4 tbsp.
• Greens - to taste.

Cooking process:

Step 1. Rinse the chicken fillet with cold water, dry it with a napkin and cut into pieces as for a regular kebab. Place the sliced ​​meat in a separate bowl and do not add salt yet.

Step 2. Peel a large onion or several medium ones. Cut them into pieces and grind in a blender or food processor until smooth.

Step 3. Pour the onion mixture over the fillet pieces and add finely chopped garlic cloves.

Step 4. Then add sweet paprika and ground allspice to the fillet, add (optional) chopped herbs and pour in vegetable oil.

Step 5. Mix the fillet pieces with the marinade well and then add a little salt. Cover the dish with film and leave the kebab to marinate for at least 2 hours.

Step 6. After the marinating time has passed, compactly string the fillet pieces onto oven-safe skewers or skewers.

Step 7. Line a baking sheet with paper.Place skewers with kebab on a baking sheet and bake in the oven at 230-240 degrees for 30 minutes. It is advisable, for a golden brown crust, to turn on the “Grill” mode and turn the skewers a couple of times. Serve the chicken breast kebab cooked in the oven hot. Bon appetit!

Chicken fillet pancakes in a frying pan

Chicken fillet pancakes in a frying pan are similar in ingredients to chopped cutlets, but they are distinguished by a higher content of flour and liquid, and the dough is kneaded as for pancakes. Children love this dish, and adding chicken to the pancakes makes them more satisfying and tasty. In this recipe we prepare chicken pancakes using kefir dough with the addition of a small amount of seasoning. Pancakes, especially when replacing wheat flour with another, will also turn out to be low in calories.

Cooking time: 50 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Kefir – 100 ml.
• Egg – 1 pc.
• Flour – 120 gr.
• Soda – ½ tsp.
• Sugar – 1 tsp.
• Chicken fillet – 250 gr.
• Green onion – 45 gr.
• Dried parsley – 1 tsp.
• Dried garlic – 1 tsp.
• Turmeric – ¼ tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Immediately you need to knead the dough for pancakes. Pour slightly warmed kefir into the bowl for kneading the dough, break a chicken egg into it, add the amount of spices and seasonings indicated in the recipe and mix these ingredients with a whisk.

Step 2. Then pour wheat flour into the resulting kefir mixture portionwise and through a thick sieve, while kneading the dough with a whisk.

Step 3. The consistency of the kneaded dough should be quite thick and elastic.

Step 4. Cut the washed chicken fillet into small cubes with a sharp knife and chop them with a knife.

Step 5.Transfer the chopped fillet into the kneaded dough.

Step 6. Then add chopped green onions to the dough and mix everything well with a spoon. Give the dough 10 minutes to proof.

Step 7. Heat vegetable oil in a frying pan. Place a tablespoon of dough into a frying pan in portions and fry until golden brown on both sides, just like regular pancakes. Excess oil can be removed with paper napkins. Serve the prepared pancakes with chicken breast hot. Bon appetit!

Chicken breast basturma at home

Basturma from chicken breast, along with other types of meat, is easy and faster to prepare at home than from beef or pork. This snack is distinguished by its exquisite taste, delicate texture and aroma, and besides, it is prepared without preservatives or various additives. It is important to follow the timing of salting and soaking meat, as indicated in the recipes, and you can compose a set of spices to your taste or take a ready-made one. It is better to choose chilled chicken meat, because frozen meat will not have the same taste.

Cooking time: 4 days.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Chicken fillet – 1 kg.
• Salt – 1 kg.
• Paprika - to taste.
• Spices for meat - to taste.

Cooking process:

Step 1. Immediately prepare all ingredients according to the recipe. A large amount of salt is needed to obtain a denser texture of basturma, but it will not be over-salted.

Step 2. Clean the chicken fillet from film and remaining skin and cartilage. Rinse it under running water and wipe dry with a paper towel. Place the fillet in an enamel bowl for salting.

Step 3. Then completely cover the fillet with salt. Cover the dish with a lid and place in a cool place for 1 day.

Step 4.After this time, clean the fillet from any remaining salt, rinse again, transfer to another bowl and cover with cold water for 3 hours. Change the water every hour so that the degree of salting of the fillet will be optimal.

Step 5. Then in a bowl, mix the prepared seasonings with paprika or another set of spices, because dry garlic, coriander, cumin, a mixture of peppers and bay leaves are good for chicken basturma. Add a little water to the mixture so that it does not fall off the fillet pieces.

Step 6. Dry the soaked fillet well with a towel. To ensure that the fillet pieces are even, they can be kept under pressure for 1 hour. Then attach a piece of twine or bent wire to each piece of fillet to dry the meat on. Rub the fillet well on all sides with the prepared spicy mixture.

Step 7. To dry, hang the fillet pieces in a cool and ventilated place and leave for 3 days. During this time, the basturma will ripen, dry and become saturated with the aroma of spices.

Step 8. Homemade chicken breast basturma can be cooled and served, cut into thin slices. It stores well in the refrigerator in a bag or container. Bon appetit!

Chicken breast casserole in the oven

Chicken breast casserole in the oven can be your option for a hearty and tasty lunch or dinner. The chicken breast in this dish goes well with various vegetables and, especially in a mix, with pasta and mushrooms, which makes the dish healthy. In this recipe we prepare chicken casserole with broccoli, and the addition of binding ingredients (milk, cheese, egg) will give the dish a pleasant creamy taste. Frozen broccoli is also suitable for casserole, but chilled chicken is better.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Chicken fillet – 400 gr.
• Broccoli – 500 gr.
• Egg – 3 pcs.
• Milk – 150 ml.
• Vegetable oil – 50 ml.
• Semi-hard cheese – 250 gr.
• Garlic – 3 cloves.
• Onions – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, prepare all the ingredients for the casserole according to the recipe. The cabbage does not need to be defrosted.

Step 2. Boil the broccoli in salted water for 2-3 minutes, just be careful not to overcook it, as the vegetable is tender.

Step 3. Place the boiled broccoli in a colander and cool slightly.

Step 4. Peel the garlic cloves and finely chop them with a knife.

Step 5. Cut the peeled onion into thin half rings.

Step 6. Simmer the chopped onion and garlic over medium heat for 3-5 minutes in heated vegetable oil. Sprinkle it with salt.

Step 7. Rinse the chicken fillet, dry it with a napkin and cut into small pieces. Place the fillet in a frying pan with the fried onions and simmer, stirring, for 5 minutes until the meat turns white and the juices evaporate.

Step 8. It is important not to overcook the fillet, otherwise it will be tough.

Step 9. Grind the selected cheese on a coarse grater.

Step 10. In a separate bowl, prepare the filling for the casserole. Pour milk into it, break the eggs, add a lot of salt and black pepper and beat with a whisk. Then add grated cheese to the filling and stir.

Step 11. Grease a casserole dish with oil and place broccoli florets in the first layer.

Step 12. Place chicken fillet and onions on top of the cabbage.

Step 13. Turn on the oven at 180°C. Pour the prepared filling over the fillet and broccoli in the mold.

Step 14: Cook the chicken breast casserole for 40 minutes until the cheese is golden brown. The finished dish can be served at the table. Bon appetit!

Chicken breast goulash with gravy in a frying pan

Chicken breast goulash with gravy in a frying pan will be your option for a quick and tasty dinner from the line of dishes with chicken breast. This meat often turns out to be a bit dry, but in goulash it will remain juicy due to quick frying and stewing in gravy with vegetables. Of the vegetables in this recipe, we will add sweet peppers, onions, carrots and peas to the breast, and make the gravy classic, like for goulash and based on tomato paste. It is better to cook chicken goulash in a cast iron frying pan or slow cooker.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Chicken fillet – 200 gr.
• Carrots – 100 gr.
• Onion – 80 gr.
• Water – 0.5 l.
• Vegetable oil – 20 gr.
• Tomato paste – 20 gr.
• Peas, canned – 100 gr.
• Bell pepper – 100 gr.
• Salt - to taste.
• Flour – 30 gr.
• Parsley – 10 gr.

Cooking process:

Step 1. Immediately according to the recipe you need to prepare all the products for goulash. Peel and rinse vegetables. Clean the chicken breast from films, rinse and be sure to dry thoroughly with a napkin. Canned peas can also be washed.

Step 2. Cut the onion into thin half rings. Grind the carrots on a coarse grater. Cut the sweet pepper into thin strips. Cut the chicken meat into pieces, as for regular goulash.

Step 3. Heat vegetable oil in a goulash frying pan. Fry chopped vegetables in it until light golden brown. You can fry the vegetables together or separately, and then combine.

Step 4. In a separate frying pan, in a small amount of oil and over high heat, quickly fry the fillet pieces until golden brown on all sides so that it retains the meat juice inside the pieces.

Step 5.Add tomato paste to the fried vegetables in a frying pan, pour in water, add wheat flour and stir so that there are no lumps of flour left.

Step 6. Then add the fried pieces of chicken fillet and salt to your taste into this vegetable gravy, mix everything carefully and simmer the goulash under a covered lid over low heat for 7 minutes. Lastly, add the peas to the goulash, simmer for another 5 minutes and turn off the heat.

Step 7. Place the chicken breast goulash with gravy cooked in a frying pan into portioned plates, sprinkle with finely chopped parsley, add any side dish and serve. Bon appetit!

French chicken breast meat

French meat in the classic version is prepared from veal with Bechamel sauce, and this chicken breast dish is a culinary version of our housewives and no less tasty than the original. We bake chicken fillet under a layer of tomato with cheese and sour cream sauce, which allows you to serve it on the holiday table.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Chicken fillet – 500 gr.
• Tomatoes – 150 gr.
• Cheese – 100 gr.
• Sour cream – 100 gr.
• Garlic – 1 clove.
• Soy sauce – 2 tbsp.
• Dried thyme/thyme – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Immediately prepare, according to the recipe, all the ingredients for the dish. Wash the chicken breast and dry it with a napkin. Rinse the tomatoes. Peel the garlic.

Step 2. Cut the tomatoes into circles. Finely chop the garlic or grind through a garlic press. Turn on the oven at 200°C.

Step 3. Cut the chicken breast into two lengthwise pieces.Beat them through a piece of cling film with a hammer and rub them on both sides with salt, black pepper and dried thyme.

Step 4. Grind the cheese on a coarse grater.

Step 5. In a bowl, mix soy sauce with sour cream and chopped garlic.

Step 6. Line a baking dish with foil and grease it with oil. Place the prepared pieces of chicken fillet into the pan. Apply the prepared sour cream sauce evenly onto the meat. Place tomato slices on top of the sauce and sprinkle everything evenly with grated cheese.

Step 7. French bake the chicken breast for 40 minutes. The cheese should melt.

Step 8. Transfer the cooked meat to serving plates.

Step 9. Decorate the French-style chicken breast with finely chopped herbs and serve. Bon appetit!