Recipe for making juicy soft chicken fillet. Magic chicken to the table or how to make chicken fillet soft and juicy

Juicy and aromatic chicken, amazing taste and as much as 11 g of protein!

Ingredients:

• Chicken fillet - 300 g
• Lemon - ½ piece
• Onions - 2 pieces
• Garlic - 7 g
• Olive oil - 1 tbsp l
• Honey - 1 tsp
• Salt - ½ tsp
• Black pepper - 3 g

Preparation:

Cut one onion into small pieces, the second into rings.

Transfer all the onions to a microwave safe container. Pour honey there. Grind the pepper in a mortar.

Add pepper and salt, put in the microwave for 1.5-3 minutes on medium power. Chop the garlic very finely.

It is not worth pressing the garlic through a press, as the aroma and taste of the garlic will greatly decrease. Pour garlic into the still warm mass. Stir and place the meat.

Let the meat marinate for at least 1.5 hours. Pour some oil on the bottom of the mold.

Transfer the meat to the mold. Spread the onion on top.

Cover the meat with foil or cover. Simmer in the oven for 15-20 minutes. Remove the foil and bake for another 10 minutes.

Bon Appetit!

2. Chicken breast with cheese: the most tender meat and 19 g of protein!

Ingredients:

• Low-fat cheese 150 g
• Chicken breast 500 g
• Eggs 2 pcs.
• Natural yogurt 3 tbsp. l.
• Whole grain or oat flour 3 tbsp. l.
• Dill, salt, pepper, olive oil

Preparation:

1. Cut the chicken breast into portions. Beat off, salt and pepper. Leave to brew a little.

2. Separately in a plate, mix eggs, yogurt, flour, herbs. Add some salt and pepper. Grate cheese.

3. Spoon our egg mixture onto each piece of beaten meat. Place the egg sauce side down in a hot skillet.

4. Top with cheese. Then gently pour the sauce over the chop with a spoon.

5. Fry on both sides until tender. Serve with your favorite side dish.

3. Chicken breast with apple: diet dinner for 5+

The apple in this dish is not just a vitamin supplement, but a very important ingredient making such a breast even more tender! Try it!

Ingredients:

• Chicken breast 300 g
• Apples 1 piece
• Bow 1 head
• Soy sauce 1 tablespoon
• Olive oil
• Salt, pepper to taste

Preparation:

1. Cut the breast into small pieces and marinate in a small amount. olive oil with soy sauce.

2. Cut the apple into cubes and the onion into thin rings. Fry the onions, stirring occasionally, until golden brown.

3. Add the breast with the marinade to the onion and fry on high fire several minutes, stirring constantly.

4. Reduce heat, add apple, salt and pepper, cover and leave to simmer for another 7-10 minutes.

5. Buckwheat noodles or brown rice are very suitable as a side dish.

Bon Appetit!

4. Chicken fillet baked with yogurt and lemon

Juicy chicken with tender sauce. The perfect dinner is only 95 kcal!

Ingredients:

• Chicken fillet - 700 g
• Yogurt - 300 ml
• Lemon - 2 pieces
• Parsley - 15 g
• Salt, pepper - to taste
• Olive oil - 3 tbsp. l

Preparation:

Preheat oven to 200 degrees.

Wash the chicken fillet, dry and coat with oil. Season with salt and pepper. Place on a baking sheet and bake in the oven for 20-25 minutes.

Remove from oven and drain into a deep bowl. Cover the chicken baking sheet with foil.

Squeeze juice from one lemon. Slice the second.

Add lemon juice and yogurt to the chicken juice and stir.

Put on low heat and add finely chopped parsley. Cook for a few minutes and then pour the sauce over the chicken. Let it stand. Serve with lemon wedges.

5. Fitness breast with mushrooms

Ingredients:

• 300-400 g chicken breast
• 0.5 pcs. lemon
• 300 g fresh mushrooms or 30 g dried
• 1 clove of garlic
• 100 ml natural yoghurt
• salt, black pepper

Preparation:

To begin with, the chicken breast should be cut into 3-4 cm pieces. The resulting pieces should be beaten off, a little salt and pepper. Cut the mushrooms into cubes. Heat a large skillet over high heat, and brush it lightly with olive oil. It is necessary to put the chicken on it, and fry it for 8-9 minutes over high heat (the pieces must be periodically turned over).

Now you need to heat up another frying pan, and fry the mushrooms in it. Squeeze the garlic there. After frying, large chunks of garlic can be safely thrown away. You need to fry them for 8-10 minutes on maximum heat. Then remove the pan from the heat and set aside. Squeeze lemon into a small container. Sprinkle the chicken with juice. Put the mushrooms in an even layer on the meat. Add yogurt.

You need to wait until the sauce becomes thick, but at the same time, not letting it boil, that is, over very low heat. Leave the brisket with mushrooms for another 10 minutes, stirring occasionally, over the lowest heat.

Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

There was a time when I didn't know how to cook chicken fillet. It turned out hard and dry for me. Of course, I understood that the chicken fillet itself was a little dry and I could not do anything about it. But once, at my friend's birthday party, I tasted the most tender and juicy fillet. The day after the holiday, I called a friend and asked how she cooked fillets and why she got it so juicy and soft. It turned out that the whole secret is in the right batter. The main thing is that the batter seals all the chicken juices. This can be done using a special batter, which is made from chicken eggs, mayonnaise and flour. This batter perfectly seals the fillet pieces, and they remain juicy after roasting. So, thanks to a friend, I learned how to properly cook chicken fillet - in batter. And you know, now I always get such meat, juicy, tender and very tasty.




- 350 grams of chicken, chilled fillet;
- 1 egg;
- 1 full tablespoon of mayonnaise;
- 1.5 tables. l. flour;
- salt and pepper according to your taste.

Preparation

I wash the fillet, remove excess water napkins. I cut the meat across the fibers so that you can easily make chops from them.





I beat off the chicken fillet with a special hammer, the chops are not more than 1 centimeter thick.





For batter, I break a chicken egg into a bowl. Salt it, pepper it a little.







Now I beat the egg with a whisk or regular plug which will work too. The main thing is to mix well egg yolk with protein.





I add mayonnaise, which will make the batter tastier and thicker.





I pour in flour, it will thicken the batter and get a mixture in consistency like thick sour cream.







I stir the batter with a whisk until the flour is completely homogeneous and there are no dry lumps.





Dip the chicken fillet pieces in batter on both sides.





I heat the oil in a frying pan, put the chops carefully, fry them over low heat, but so that the crust immediately grabs.





I turn the fillet, each side should be fried for 5-7 minutes.







Fillet off the skillet and the browned chops are ready.





While the chops are still hot, I serve them to the table.





There is no better dish for lunch or dinner. When I cut the chop, I feel that it is soft, and I can also see that it is juicy. Just great! Bon Appetite!
If you love chicken meat, then you will probably be wondering how else delicious

Chicken fillet is a favorite food of all athletes and supporters healthy way life. Lovers of juicy meat dishes This portion of the chicken is generally avoided because it is dry and bland.

We have collected 7 of the coolest recipes with which you can cook juicy and delicious chicken breasts without breaking your diet.

Chicken with broccoli in a creamy sauce

You will need:

• chicken breast - 1 pc. (400 g)
• broccoli cabbage - 500 g
• creamy sauce - 700 ml
• Parmesan cheese - 50 g
• carrots - 1 pc.
• bread crumbs - 50 g
• butter - 50 g
• fresh or dried tarragon - to taste
• salt, ground nutmeg - to taste

Preparation:

1. Peel and cut the carrots into cubes. Rinse broccoli and divide into small inflorescences. Steam carrots and broccoli or in a little water until half cooked.
2. Rinse the chicken breast and cut into pieces. Then cut these pieces into narrow strips. Add a small amount of chicken vegetable oil in a saucepan, stirring occasionally, until the meat turns white. Salt.
3. Prepare a creamy béchamel sauce in milk or cream, bringing it to the thickness of liquid sour cream.
4. Grease a baking dish with a little butter. Fold the broccoli and carrots into a mold. Place the chicken on top. Sprinkle the chicken with chopped fresh or dried tarragon. Then pour over the creamy sauce. Sprinkle breadcrumbs and grated Parmesan over the dish. Rest butter cut into small pieces and spread them over the surface of the dish.
5. Bake in an oven preheated to 200 degrees for 20 minutes.

Chicken fillet with mango salsa sauce

You will need:

• 2 chicken breasts
• 1 mango
• 1 avocado
• 1/2 red bell pepper
• 1 onion
• 3 sprigs of parsley
• 1 lime
• 1 tsp red wine vinegar
• 30 ml soy sauce
• 1/2 tsp mustard
• olive oil
• 1 clove of garlic, salt, pepper

Preparation:

1. Mango, avocado, onion and bell pepper peel and cut into small cubes. Transfer to a bowl, add vinegar and lime juice. Stir and refrigerate for 1 hour.
2. Chop the garlic, add soy sauce, 1 tbsp. l. oils and mustard. Cut the breasts into 4 parts, grate with the mixture and refrigerate for 1 hour.
3. Grill the fillets for 5 minutes on each side. Place the salsa sauce on the fillet before serving.

Crispy chicken with hummus and vegetables

You will need:

• chicken breasts 4 pcs.
• zucchini 1 pc.
• zucchini 1 pc.
• onion 1 pc.
• hummus 200 g
• olive oil 1 tbsp l.
• lemons 2 pcs.
• ground paprika 1 tsp

Preparation:

1. Remove the bird from the refrigerator one hour before cooking.
2. Preheat oven to 210 degrees. Prepare a baking sheet: grease it small amount vegetable oil.
3. Cut the zucchini, courgette and onion into wedges. Season with salt, pepper and olive oil. Stir the vegetables well.
4. Wipe the chicken breast with a disposable cloth: the meat should not be wet.
5. Place the vegetables on a baking sheet and the chicken breast on top. Spread the hummus on the meat. Sprinkle everything with lemon juice, sprinkle the bird with paprika.
6. Bake for 25-30 minutes until the dish is done. Serve immediately.

Chicken baked with tomatoes and chickpeas

You will need:

• chicken fillet from 2 large breasts - 4 pcs.
• chickpeas - 1 glass
• fresh basil - a small bunch
• cherry tomatoes - 15-20 pcs.
• olive oil - 3 tbsp. l.
• oregano dry - a pinch
• dry thyme - a pinch
• freshly ground black pepper - to taste
• sea ​​salt - to taste

Preparation:

1. Soak the chickpeas overnight for 10-12 hours. It is advisable to put the bowl in the refrigerator to avoid acidification of the water.
2. Boil the swollen chickpeas for 60-90 minutes with the addition of bay leaves and black peppercorns.
3. Put the chicken in a baking dish, season with oil and spices.
4. In a deep bowl, mix the boiled chickpeas, cherry cut into halves, basil leaves torn by hand, add a little more spices and a spoonful of oil, mix.
5. Put the chickpea-vegetable mixture around the fillet, season with salt and pepper to taste, bake in an oven preheated to 200 degrees until the chicken fillet is cooked. It is better to cover the form with foil to avoid drying out of the chickpeas.

Juicy chicken fillet in parchment with vegetables

You will need:

• green onions - bunch
• cherry tomatoes - 350 g
• white onion- 1 PC.
• fresh thyme - 8 sprigs
• olive oil - 2 tablespoons l.
• chicken breast - 4 pcs. (200 g each)
• dry white wine - 50 ml

Preparation:

1. Preheat oven to 200 degrees. Cut 4 pieces of baking parchment, 40 x 40 cm each.
2. Cut the tomatoes into halves and cut the white onions into rings. Place an equal amount of vegetables (green and white onions, tomatoes) in the center of each piece of parchment.
3. Raise the edges of the parchment and form boats by tying the left and right side paper culinary twine. Add to each paper form a teaspoon of olive oil and a sprig of thyme.
4. Season the chicken breast with salt and pepper, arrange the meat in the "boats". Pour the wine, the remaining oil over the bird, put a sprig of thyme on the fillet. Close the boats and place on a baking sheet.
5. Place the dish in the oven and bake for 20-25 minutes. Serve immediately with each boat on a plate.

Chicken rolls with cheese

You will need:

• chicken breast - 4 pcs.
• feta cheese - 100 g
• oregano - 2 tbsp. l.
• garlic - 3 cloves
• lemon zest - 1/2 tsp
• dry white wine - 100 ml
• unsalted chicken broth - 100 ml
• lemon - 2 pcs.
• olive oil - 2 tablespoons l.

Preparation:

1. Cut two pieces cling film(about 30 × 30 cm in size). Place one chicken breast between them. Beat the meat starting from the center. You should have a thin layer of meat. Brush it with feta cheese, sprinkle with oregano, grated garlic, lemon zest. Roll the meat into a roll. Repeat with the remaining breast.
2. Preheat oven to 220 degrees.
3. Heat 2 tbsp in a saucepan. l. oils. Fry the rolls in it on all sides for 10 minutes. Transfer the meat to a baking dish and place in the oven for 5-7 minutes.
4. At the same time, in the saucepan where the meat was fried, mix the wine, broth, lemon juice... Once it boils, stir the sauce and simmer for 5 minutes.
5. Lubricate a frying pan or grill with a tablespoon of vegetable oil, put on fire. Fry the chicken for 6-8 minutes on each side.
6. Pour the remaining wine, honey, lime and orange juice into a saucepan. Put on fire. Once it boils, simmer for half a minute, then remove from heat.
7. Once the chicken is done, place it on bowls and top with the sauce. Season the meat with salt and pepper to taste.

The first thing that true connoisseurs of tasty and well-cooked food are ready to offer to the question “how to make chicken fillet soft and juicy”, of course, will be advice on choosing fresh meat. But it is not always possible to purchase a broiler with such characteristics in modern supermarkets. Using a hammer to carefully beat the meat is also not always a good idea, especially when it comes to barbecuing or simply grilling whole chunks. Then you have to arm yourself with marinade recipes or remember the secrets of successfully soaking poultry before frying.

How to cook chicken fillet so that it is not dry?

Most the right way for poultry meat, it is using the coating method or the use of a marinade in cooking. There are many recipes available that are versatile for making homemade chicken, store broiler, turkey or duck. In many of them, acid is used as a base. It can be used as a natural softener for meat fibers. Most often, a fruit base is used as an acid.

Kiwi marinade recipe
Composition:

• Ripe tight kiwi - 2 pcs.
• Salt - half a teaspoon.
• Ground white pepper - a pinch.
• Dry, ground rosemary - a pinch.

Kiwi must be washed and peeled, then grate the flesh on a coarse grater. Season this gruel with salt and add spices. Well coat the chicken fillet with the composition and leave for half an hour. When the parts are marinated, wipe with a napkin and remove the remaining kiwi from the poultry and fry it in a pan without adding oil on both sides. When the fillet is ready, place it in a thermal container and put it in the oven for 10-15 minutes to bake the meat. You can do without baking, if you are sure that the heat has been enough for the meat in a pan.

Lactic acid marinade recipe
Composition:

• Kefir - half a liter pack of any fat content.
• Highly carbonated mineral water - 500 ml.
• Salt - at your own discretion.
• Freshly ground black pepper - at your discretion.
• Dry herbs - any.

The marinade is ideal for 1 kg of poultry flesh, especially when it is planned to be roasted on an open grill. The components can be taken with you in a thermal picnic bag, can be easily combined in a deep container (for example, in a plastic salad bowl or saucepan, you can take food container or a bowler hat).

Combine everything at once and achieve uniformity in the marinade, place the bird there for a couple of hours, it is possible and less, because in many recipe collections, one of the recommendations for preparing juicy meat for chicken is soaking it before frying maximum term up to 1 hour. During this time, you can do the usual things for a picnic: light a fire, cut vegetables on the table, prepare a grate or skewer. When the soaking period comes to an end, it is enough to put the chicken on the fire and its juiciness and taste will surprise even notorious gourmets.

How to make chicken fillet soft and juicy with wine or beer?

Wine especially gives tenderness to meat. It is believed that white varieties from the wine list are more suitable for chicken, but for beef or pork, it is better to give preference to red ones. Mostly dry varieties are recommended for soaking, but you can experiment with sweet ones.

• Wine "Rkatseteli" or any other dry wine - 500 ml.
• Highly carbonated bottle mineral water- 500 ml.
• Bulb onions -3-4 pcs. for 1 kg of poultry pulp.
• Salt and spices - on taste preferences(individually).

The marinade is very easy to prepare: all the ingredients are mixed at once, salt and spices are poured there. Chicken carcasses are placed for 1-2 hours (no more) and then fried in whole pieces over high heat. If this recipe is used at home, then after frying, you can additionally use the oven for a short while, but, as a rule, after soaking, there is no such need for the dish.

In this video you can learn another recipe. chicken breast in a spicy marinade.

Mustard beer marinade
Composition:

• The most common mustard (not dry powder) is 250 g.
• Beer of any dark varieties - 250 ml.
• Coarsely ground black pepper (fine) - a pinch.
• A pinch of salt.
• Flour - a little for boning.

This marinade requires a two-step approach: first, coat the meat pieces generously with mustard and sprinkle with pepper (leave for 1 hour), and only then place them in the beer again for an hour. Before starting the frying process, the meat pieces should be rolled in flour, and then heat treated over the fire with the addition of oil.

How to cook chicken heart to be soft?

By-products can be as delicious as meat if you learn how to cook them properly. There are many advantages in such dishes: low cost, low calorie content, availability at purchase, beneficial features and quickness in preparation. Their most popular dish chicken offal hearts can be noted - children love them, especially on skewers, like a kebab and adults with a side dish in the form of spaghetti with the addition of mushrooms. In order to achieve softness in this dish, it is enough to boil the main product a little beforehand, and then proceed to frying.

Mushroom Heart Recipe

• Composition:
• Fresh chicken hearts - 400 g
• Champignons - 400g.
• Sour cream - 4 tablespoons.
• Bulb onions - 1 pc.
• Fresh dill
• Pork fat for frying.
• Spices and salt.

Cut clean hearts in two and rinse. Fill cold water saucepan and place the offal in it to boil for a few minutes. During the cooking process, foam will form, which must be removed, the time for heat treatment of the hearts will be 10 minutes. Chop mushrooms in any way and fry on pork fat together with onion cubes. When they are ready, pour the boiled offal there and fry again. The frying time should be extended by 10-15 minutes. Add sour cream, spices to the end, season with salt, and at the very final stage sprinkle the dish with dill. Serve with potatoes or spaghetti, or with buckwheat.

In this video you can find out the recipe for tender, juicy and aromatic chicken liver in sour cream sauce. Be sure to leave your questions and wishes in