100 Ways to Lose Weight 

Chicken breast is fast and tasty - it is possible! Chicken breast recipes are quick and tasty in the oven, slow cooker, in a pan. Chicken Breast Chops

Chicken breast is a dietary product rich in protein, which is why it is very popular with people who monitor their weight and adhere to the principles of a healthy diet.

Fast and tasty chicken breast - basic cooking principles

It would seem that it could be easier than boiling or baking chicken breast. But in order for the meat to turn out to be truly tasty and juicy, you need to know some of the nuances of cooking.

There are many options for cooking chicken breast quickly and tasty. You can bake with vegetables in foil or sleeve, prepare julienne, soup or salad.

Chicken breast goes well with cheese, fresh vegetables, dried fruits, pineapples and mushrooms.

Chicken breast can be used to make a roll stuffed with mushrooms, prunes or other products. It turns out delicious and original. Such option will do even for a festive table.

The most popular quick chicken breast dishes are cutlets, pilaf, nuggets and chicken in batter.

Boil the chicken breast for half an hour, if the piece is large, the time increases to forty minutes. Before that, the meat is removed from the bone and washed. If the chicken will be used for cooking dietary meal, skin is removed from it.

Before baking, the chicken breast is marinated in fermented milk products, soy sauce, vegetable oil, vinegar with spices. It is enough to dip the prepared meat into the marinade and leave for at least half an hour. In order for the chicken to retain its juiciness, it is advisable to bake it in a sleeve or foil.

When roasting chicken, it is worth remembering that the fire must be intense for the first couple of minutes. The pieces of meat will be covered with a crust, which will seal the juice inside. Then reduce the heat and continue to fry until tender.

Chicken breast is especially tasty in a sauce that is prepared on the basis of sour cream, cream or mayonnaise.

Recipe 1. Chicken breast quickly and tasty in the oven

Ingredients

50 ml lemon juice;

30 ml of soy sauce;

5 g mustard seeds;

sunflower oil;

two chicken breasts.

Cooking method

1. Melt the honey. Pour it into a deep bowl, add some vegetable oil and spices. Pour in lemon juice and soy sauce. Mix everything thoroughly.

2. Peel the chicken breast from all excess, wash and dry paper towels... Brush the chicken with the marinade, place in a separate bowl and top with the remaining sauce. Refrigerate.

3. Turn the oven to 190 degrees. Place the marinated chicken on the bottom of the baking dish and place on average level ovens. Bake for 50 minutes.

Recipe 2. Chicken breast quickly and tasty in a pan

Ingredients

400 g chicken breast;

vegetable oil;

50 ml soy sauce;

breadcrumbs;

spices for chicken;

egg;

table salt.

Cooking method

1. Peel the chicken breast from films, remove the skin, wash and cut into small portions. Combine soy sauce with spices. Dip the chicken into the marinade and set aside for half an hour.

2. Drive an egg into a deep bowl and shake it until smooth with a fork. Pour the breadcrumbs into another plate. Dip a piece of chicken breast in an egg, then roll in breadcrumbs. Repeat the procedure two times.

3. Place a skillet of sweaty oil over high heat. Dip the fillet pieces in hot oil, reduce heat to medium, and fry the chicken on both sides until tender. Serve the chicken fillet with sour cream and garlic sauce or ketchup.

Recipe 3. Chicken breast quickly and tasty in a slow cooker with vegetables

Ingredients

400 g chicken breast;

salt;

150 g broccoli;

100 g of cauliflower;

two medium potato tubers;

bell pepper pod;

large onion head;

medium carrots.

Cooking method

1. Peel the chicken breast from skin, films and remove the bone. Wash, pat dry with paper towel and cut into medium sized chunks. Season with spices and salt, stir and leave for half an hour.

2. Peel and wash potatoes, carrots and cabbage. Cut the potatoes into thin slices. Chop the onion in half rings. Chop the carrots into circles.

3. Broccoli and cauliflower disassemble into inflorescences, put in a colander and rinse under running water.

4. Transfer all vegetables to the container of the appliance. Send the chicken breast here. Pour in about half a cup drinking water... Place the bowl in the multicooker. Close the lid and run the "extinguishing" mode for an hour.

Recipe 4. Festive chicken breast roll quickly and tasty

Ingredients

700 g fresh chicken breast;

30 liters of fatty mayonnaise;

250 g canned green peas;

egg;

100 g of hard cheese;

freshly ground pepper;

5 g French mustard;

spices for chicken;

30 ml lemon juice;

kitchen salt;

5 g of potato starch.

Cooking method

1. Using a wide, sharp knife, cut two pieces of chicken breast from the bone. Cut off the films. Cut each piece lengthwise into three pieces. Place the fillets in a deep bowl, pour the lemon juice over the meat, season with salt, spices and pepper. Add French mustard. Mix well with your hands, rubbing the spices into the meat. Cover and set aside for 30 minutes.

2. Open the jar with green peas, drain the marinade. Pour the contents into a blender container and beat until puree. Now add the egg, mayonnaise to the pea mass, lightly salt and beat again.

3. Cut the cheese into small pieces and add it to the pea mass. Add here potato starch and stir.

4. Cut a piece cling film and place the marinated chicken breast on top of it so that you get a thin, rectangular layer with no gaps. You can pre-beat the meat slightly.

5. Spoon the filling evenly in the center. Form a roll with a film. Tie the edges of the roll tightly and wrap it in foil. Place on a baking sheet and place in the oven for forty minutes. Bake at 180 degrees. Take out the finished roll, unfold the foil and cool without removing the film. Cut into small chunks and arrange nicely on a plate.

Recipe 5. Chicken breast quickly and tasty in the oven with quince

Ingredients

three chicken breasts, 150 g each;

salt;

two ripe quince;

ground black pepper;

40 g butter;

30 g dried thyme;

50 ml olive oil;

200 ml of cream;

100 ml of dry white wine.

Cooking method

1. Turn on the oven 180 degrees. Wash the chicken breast and dry it with paper towels. Rub each piece of chicken on all sides with a mixture of salt and black pepper.

2. Put the pan on the fire. Pour in olive oil and add half of the butter. Put the chicken breast into the heated mixture of oils. We fry for about ten minutes, until a beautiful golden brown crust is formed. Then turn over and fry on the other side for the same amount of time.

3. Transfer the breasts to a fireproof head start and put them in a preheated oven for 20 minutes.

4. Thoroughly wash the quince and wipe it with napkins. Cut the core with special device so as not to cut the fruit in half. Cut the quince into 8 mm thick slices.

5. Warm up the rest butter in a frying pan and fry the quince over low heat on both sides until lightly browned.

6. Turn off the oven, but do not take out the chicken. Pour wine into a saucepan, add 150 ml of filtered water. We put on fire and cook until half of the volume has evaporated. Pour in the cream and continue to cook, stirring regularly, for about eight minutes. Pepper, salt, stir and remove from heat.

7. Take out the chicken dish, put the quince rings on the breast and pour over the sauce. Serve straight in the pan with potatoes or rice for a side dish.

Recipe 6. Chicken breast quickly and tasty in caramel

Ingredients

300 g chicken breast;

a pinch of ground cinnamon;

half a glass of soy sauce;

3 g ground dried ginger;

75 g granulated sugar;

30 g of natural honey.

Cooking method

1. Separate the chicken breast from the bone and clean it from films and skin. Wash, dry and cut into arbitrary pieces.

2. We put a frying pan with a thick bottom on the fire. Pour soy sauce into it, add granulated sugar, honey, cinnamon and ginger. Cook, stirring occasionally, until the spices and sugar are completely dissolved in the sauce.

3. Put the chicken breast pieces into the pan, cover and twist the fire. Simmer, stirring occasionally, for 30 minutes.

4. Remove the lid, turn the heat slightly and cook until the sauce is thick. Transfer the chicken breast to a plate, decorate with fresh herbs and serve with a side dish.

  • To make the chicken breast juicy, fill it with milk or cream and let stand for half an hour.
  • The taste of the chicken will turn out to be rich if the breast is marinated in spices.
  • If you are boiling the breast, cool it down without removing it from the broth to keep it juicy.
  • Fry the breast over high heat until a golden brown crust forms on top, which seals the juice inside.

How to cook chicken breast

Chicken breast in provencal herbs

Chicken breasts - 500 g; olive oil - 2 tablespoons spoons; provencal herbs - 1 tsp; soy sauce - 3 tbsp spoons; dry white wine - 100 ml; garlic - 1 clove; salt and pepper to taste.

Wash the chicken breast, dry and cut into small pieces. Season with salt and pepper to taste.

In a deep bowl, make a marinade with soy sauce, olive oil, Provencal herbs, garlic and white wine. Mix everything and dip the pieces of breast into it. Leave them in the marinade for 5 minutes.

Place the pieces of meat on heavy foil and drizzle with the rest of the marinade. Wrap the foil carefully so that there are no gaps.

Preheat the oven to 200 ° C and put the foil with the breasts there. Bake the dish for 20-25 minutes. It can be served with boiled rice or potatoes.

Chicken breast stuffed with herbs and garlic

Chicken breast - 2 pcs.; garlic - 2 cloves; sour cream - 2 tbsp. spoons; parsley, cilantro, dill - 200 g; hard cheese - 100 g; ground nutmeg - 1 tsp; salt and pepper to taste.

Wash and chop the greens, grate the cheese, chop the garlic very finely. Combine these ingredients with ground nutmeg and 1 teaspoon of sour cream.

Wash and dry the breast. On one side, make a long and deep pocket on the meat. Season the meat with salt and pepper, not forgetting to add spices to the cut.

Put the filling made from greens into the pocket. Secure the edges with a toothpick and brush over the remaining sour cream over the breast. Place the meat on a foil-lined baking sheet and place in the preheated oven. Stuffed breast should be baked for no more than 30 minutes at a temperature of 200 ° C.

Cut the finished breast into pieces so that the cut with the filling is visible, then the dish will look even more appetizing. Such a treat can be placed even on festive table for the most demanding gourmets.

Braised breast in a creamy sauce

Chicken breast - 2 pcs.; olive oil - 1 tbsp a spoon; cream - 100 ml; sour cream - 2 tbsp. spoons; flour - 1.5 tbsp. a spoon; butter - 1 tsp; onion - 1 pc .; parsley - 1 tbsp a spoon.

Cut the chicken breast into cubes small size... Place in a skillet with heated melted butter and simmer, stirring occasionally, for 15 minutes.

Cut the onion into thin half rings and add to the meat. Season everything with salt and pepper. Cover and simmer for another 5 minutes.

Melt the butter in another skillet and fry the flour in it. Add cream and sour cream to it. Mix everything thoroughly and simmer for 5 minutes over low heat.

Add the resulting creamy sauce to the chicken breast and stir the ingredients. Simmer for 5 minutes and turn off heat. Divide the finished dish into plates and garnish with chopped parsley.

Chopped chicken breast cutlets

Chicken breast - 2 pcs.; onions - 2 pcs.; flour - 2 tbsp. spoons; mayonnaise - 2 tbsp. spoons; chicken eggs - 2 pcs.; parsley - 0.5 bunch; salt, spices - to taste; olive oil.

Separate the chicken breast from the bones and cut it into very small pieces... Peel and chop the onion in the same way.

Combine onion and chicken with mayonnaise in a deep bowl. Season with salt and pepper to taste. Then add eggs and flour to them. Mix everything thoroughly and add herbs.

Make cutlets from the cooked mass and fry them in a pan with olive oil on each side until golden brown.

To prevent cutlets from sticking to the pan, they must be rolled in flour and fried in calcined oil.

Serve such cutlets while they are warm. Delicate mashed potatoes are perfect as a side dish.

Thanks to onions and mayonnaise, the cutlets are very juicy, so this dish will appeal even to those who do not like white meat and consider the chicken breast dry

Chicken breast baked with mushrooms

Chicken breast - 2 pcs.; champignons - 4 pcs.; mayonnaise - 2 tbsp. spoons; tomato - 1 pc.; soft cheese - 100 g; salt and pepper to taste.

Rinse the chicken breast under running water and pat dry. Wash the mushrooms and tomatoes and cut them into thin slices.

Season the meat with salt and pepper on all sides and place on a baking sheet lined with foil. Place the mushroom and tomato slices on top of it. Then brush everything with mayonnaise.

Place in a preheated oven and bake at 200 ° C for about 30 minutes. Sprinkle the grated cheese over the breasts five minutes before the end. You can serve this dish with a vegetable salad.

Fried chicken breast

Chicken breasts - 2 pcs.; chicken eggs - 2 pcs.; bread crumbs - 6 tbsp. spoons; olive oil - 5 tbsp spoons; salt and pepper to taste.

Separate the chicken breast fillet from the bones and cut lengthwise into two halves of equal thickness. Beat them a little with a special hammer. Season with salt and pepper.

Beat the eggs well in a deep bowl. Pour the breadcrumbs onto a flat plate. Dip the breast slices in the egg and then roll in the breadcrumbs.



Fry them in a skillet with heated olive oil until golden brown. This should be done over medium heat and covered. Serve with oven-baked vegetables, salad or boiled rice.

Anything is made from chicken breast. And cutlets, and rolls, and casseroles. If you do not have the desire to spend half a day in the kitchen, but you have a wolfish appetite, then the most suitable dish is chicken breast chops. I took the recipe from the photo step by step for those who still feel like a beginner in the kitchen. After all, there are no difficulties in cooking. Just a few simple ingredients- flour, eggs, chicken breast, salt, pepper - and you will have a great dish that can be served for dinner with the whole family along with your favorite side dish or made sandwiches with herbs for a quick bite. The chops are very satisfying, the chicken meat retains its juiciness, due to the fact that the batter does not allow the juice to flow out.

Ingredients:

  • Chicken fillet - 500 g
  • Eggs - 2 pcs.
  • Black pepper

Cooking delicious chicken fillet chops

Before starting cooking, the chicken fillet must be washed under running water. If you bought a breast, then you need to peel off the skin and then carefully separate the bone.



Then cut the fillet into portions. Thickness of particular importance does not have, but it is better not to cut it too thin, otherwise the fillet may break when beating. By the way, if you pre-hold the fillet in the freezer for some time, it will be much easier to cut.



Beat off each portion thinly with a hammer. Do not hit too hard: chicken meat is very tender, it is important to beat it gently enough to prevent the formation of holes or too thin base, which can tear in the hands. Sprinkle the chops with pepper and salt on both sides. Leave to lie down for a while while you work with the eggs, add flour and place a frying pan on the stove.



Meanwhile, beat the eggs with the addition of small amount salt until a uniform foam mass is obtained.



Put the frying pan to preheat. V separate dishes prepare flour. Dip each chicken chop first in an egg, then roll on both sides in flour.



Fry in a preheated skillet until golden color, literally a couple of minutes on each side.



Cutting chicken fillet is also used

In the process of processing, you will probably have a certain amount of meat scraps, from which you will not be able to make chops. But they can be used for cooking easy baby soup. Just drop the trim chicken fillet in a small saucepan, cover with water, add the carrots cut into circles there. Boil, remove the foam, cook for about 20 minutes. Pour cobweb noodles into the broth. Three more minutes and the soup is ready.