June 1, 2016
Good day to all! Chicken fillet it's very convenient and useful product nutrition is unjustifiably forgotten by many chefs. You don’t like chicken fillet, which means you simply don’t know how to cook it so that it turns out tasty and juicy.
This dish has a lot of advantages and the most important advantage is that the fillet is meat. The second plus is always the low price. Almost anyone can afford to buy themselves a pack of chicken for dinner. And thirdly, this meat is easily absorbed by the body.
By preparing the dish according to the recipe below, you can kill, as they say, two birds with one stone. Please everyone with something new and feed them to their fill. So pick up a pencil and write down the recipe.
Ingredients:
2 breasts.
A glass of lemon juice.
2 small sprigs of rosemary.
Olive oil 2 tbsp. spoons.
Corn flour for breading.
Salt and pepper to taste.
And oil for frying the breasts.
Marinade for chicken fillet
The whole secret of this dish is in the preparation of the marinade. And so let's start with its preparation. First of all, pour out natural juice lemon in a bowl and add a little olive oil to the juice.
We put the rosemary sprigs in a mortar and pound a little together with salt so that the rosemary releases its aroma.
After a little crush, add the salt and rosemary to the juice and butter.
Now the fillet. We dry mine in portions. But before you send it to the marinade. We need to beat him back a little. But not much. We upholster so that the pieces are of uniform thickness over the entire surface.
For convenience, it is better to wrap the cut fillet in cellophane or simply throw it in a bag and tap on it. 
After all the pieces have been coated, you can start marinating. Wipe each piece thoroughly with marinade and place in a separate bowl. Pour the remaining marinade on top. Leave the meat to marinate for 1-2 hours in the refrigerator.
Now that the time has passed, you can start frying. We take out our chicken breasts and put each one in cornmeal then we send it to the frying pan.
I would eat it every day! Oh, it turned out delicious! Cooking and tasting shish kebab in the oven. Chicken kebab marinated in sour cream and spices. Such delicious result, and so simple, I recommend it!
chicken fillet, tomato paste, sour cream, olive oil, ground paprika, coriander, ground black pepper, salt
A simplified recipe for chicken Kiev with butter and herbs inside. Simple delicious recipe. The cutlets will turn out juicy and flavorful.
minced chicken, loaf, milk, butter, garlic, dill, breadcrumbs, salt, ground black pepper
Chicken fillet cooked according to this recipe in a frying pan turns out like baked in the oven. The recipe is no hassle, very simple, quick and tasty. In this way you can cook chicken fillet without oil and other fats, it will turn out perfect dish for dinner or light lunch.
chicken fillet, Dijon mustard, soy sauce, honey, garlic, parsley
Fast, simple and very tasty! Everything we love! The chicken pilaf steamed perfectly. I take note of this recipe for pilaf in the oven and recommend it to you, try it for your health!
chicken fillet, rice, carrots, tomatoes, onions, chicken broth, garlic, hot pepper, salt, spices, vegetable oil
I really like to cook dishes belonging to the cuisines of other countries. I'm always curious to try something new that I haven't eaten before. However, very often I come across the fact that some ingredients are quite difficult to find in stores. Today's dish straight from India. You shouldn't have any problems with the ingredients for it! I present to you the recipe for making chicken curry! She happens to be national dish India and very easy to prepare. You should definitely try its rich spicy taste!
Chicken fillet in onion batter is a delicious, easy-to-prepare dish made from affordable ingredients that can be served as a snack on its own or with your favorite side dish. Onion batter gives the fillet a spicy taste, tenderness and juiciness.
chicken fillet, lemon, onion, eggs, sour cream, wheat flour, dry parsley, vegetable oil, salt, ground black pepper, ketchup
This recipe makes baked chicken fillet juicy and very tasty. Chicken goes well with cottage cheese, hard cheese and tomatoes, as well as with fresh spring greens - wild garlic and spinach.
chicken fillet, spinach, wild garlic, tomatoes, cottage cheese, hard cheese, garlic, salt, ground black pepper, vegetable oil
Chicken fillet in onion sauce is a tasty, light and easy to prepare hot meat dish. The sauce made from fried and then stewed onions until completely softened gives the chicken fillet a very delicate taste with light caramel notes.
chicken fillet, onion, vegetable oil, butter, dry white wine, water, salt, green onion
I tried making chicken aspic and really liked the recipe. The chicken aspic turned out very elegant and tasty. Light and yet satisfying, with an unobtrusive garlic aroma. I’ll repeat it for the holiday and I advise you to cook it!
chicken meat, carrots, onions, celery, gelatin, garlic, pepper sweet pea, salt, water, quail egg, sweet pepper...
Chicken breast prepared according to this recipe turns out very tasty and appetizing. Spicy filling consists of cheese, spinach and spices. Since the filling is placed in the cut pockets, it permeates the meat inside with its aroma and taste. This dish is suitable for both everyday dinner and festive table.
chicken fillet, hard cheese, mozzarella cheese, spinach, paprika, ground black pepper, ground red pepper, salt, vegetable oil
Bright spring salad with chicken, mozzarella and sauce based on greek yogurt. This salad is suitable for both family dinner, and for the festive table. Delicious!
chicken fillet, fresh cucumbers, bell peppers, cherry tomatoes, mozzarella cheese, lettuce, yogurt, French mustard, soy sauce, vegetable oil, salt...
Very spicy salad appetizer of fried chicken fillet with raisins, garlic and fresh herbs. The salad is dressed with mayonnaise. Don't let the combination of ingredients scare you, everything is in its place. I prepare this salad for almost every holiday, it’s the first to go! Well, very tasty and unusual meat salad!
Interesting salad on Easter table- with Chiken, fried mushrooms, Korean carrots, fresh cucumber and eggs! Bright, juicy and very hearty salad with chicken, my family really liked it! I will repeat it, and I recommend you try it!
Very tasty, beautiful and healthy salad, which is suitable not only for the daily menu, but also for the holiday. Salad with chicken, beans and corn is not dressed with mayonnaise, but with light spicy dressing, which makes it less calorie and fatty, without reducing its taste at all.
chicken fillet, canned beans, canned corn, bell peppers, tomatoes, red onions, cilantro, curry, olive oil, garlic, honey...
Proven recipe delicious salad with fried chicken fillet, peas and peppers! I want to try this salad right away - it looks bright and festive on the table. The taste of the salad is very piquant - due to garlic, fresh herbs and chili pepper, it turns out to be moderately spicy and very aromatic. A light dressing based on olive oil and lemon juice perfectly combines the ingredients.
chicken fillet, canned green peas, sweet pepper, chili pepper, green onion, parsley, garlic, olive oil, salt, ground black pepper...
Thick and hearty soup with chicken and chickpeas it turns out lighter than with regular peas, but no less tasty and nutritious. To flavor the soup delicate aroma and golden color we will use inexpensive Imeretian saffron.
Chicken fillet is a wonderful dietary meat that is a pleasure to cook.
It cooks quickly and easily pairs with any side dish.
It can be porridge, spaghetti, cooked potatoes in any form or just fresh vegetables.
Considering lean taste fillet, it is often heavily seasoned.
Read recipes carefully and feel free to experiment. It is extremely difficult to find a spice that is incompatible with chicken breast.
There are many variations on the theme Caucasian sauces for poultry dishes. If you sacrifice some of their spiciness, then they are sweetish fruit sauces very much to the taste of the kids. And, replacing wine in the recipe with grape or pomegranate juice, you can adapt them too.
Fried chicken fillet - basic cooking principles
To prepare fried chicken fillet, you will need a frying pan, two cutting boards, a special hoe (hammer) and a knife. You may also need several small, deep bowls.
Before processing, chicken fillet should be rinsed well under the tap and wiped dry. Excess films and pieces of remaining chicken fat, are cut off when washing the meat.
The cutting and other preparation of fillets for frying depends on the chosen recipe and is indicated in it.
The white meat that makes up the chicken breast is very tender, but when fried it turns out a little dry. To add juiciness, it is fried in batter, stuffed or with vegetables. Often this meat is cooked in sauce or marinated before frying.
Fried chicken fillet in sweet sauce
Ingredients:
Half a kilo of chilled chicken fillet;
Lenten refined oil– 75 ml;
Two tables. l. honey;
0.5 medium lemon;
5 ml soy (dark) sauce;
A tablespoon of potato starch;
Ground paprika – 3 grams;
Hot red pepper - a small pinch;
Cooking method:
1. Lightly blot with a napkin, dry the chicken fillet and cut into equal medium-sized slices.
2. Fry the chicken meat in a frying pan on all sides, achieving an even golden brown crust. To tender fillet not dry out, fry over high heat, constantly turning the pieces.
3. Mix soy sauce with freshly squeezed lemon juice, honey and granulated sugar. Add ground paprika, thyme and hot pepper, add salt and mix well. Don't add salt right away; soy sauces are usually quite salty, so test first.
4. Carefully pour the prepared sauce into the frying pan with the meat, stirring constantly, in a thin stream. Reduce heat and simmer the fillet over moderate heat for 10–15 minutes.
5. Dilute in boiled chilled water (40 ml) potato starch and add the mixture to the meat. Stir thoroughly and keep on low heat until it thickens.
Fried chicken fillet stuffed with sun-dried tomatoes and mozzarella cheese
Ingredients:
One chicken breast;
Mozzarella cheese (mini) – 150 grams;
Sun-dried tomatoes – 100 grams;
Small bunch lettuce leaves;
30 gr. butter, unsalted butter;
Three small cloves of garlic;
Four Cherry tomatoes;
Thyme (fresh).
Cooking method:
1. Remove the skin from the breast and carefully separate the fillet from the keel bone with a knife. Rinse well under running water and dry.
2. On the side of the thickened edge, make an incision in the form of a deep “pocket”. When cutting, be careful not to cut all the way through the meat.
3. Cut a tin of Mozzarella cheese in half lengthwise and together with finely chopped sun-dried tomatoes put it in the “pocket”.
4. Warm up olive oil, fry the chicken fillet on both sides until lightly browned.
5. Lightly salt the meat, add thyme and finely chopped garlic. Add butter and continue to fry, covered, until done. Fry for 10 minutes. constantly pouring hot oil from the frying pan over the breast.
Fried chicken fillet in plum sauce – “Caucasian motives”
Ingredients:
Chicken fillet – 700 grams;
0.5 tbsp. l. table vinegar 9%;
Three umbrellas of carnations;
Four spoons of frozen rasp. oils;
A teaspoon of ready-made “soft” mustard;
To taste “Spices for poultry”.
Sauce:
1/2 hot fresh pepper;
Two large tomatoes;
Four large plums;
5–6 sprigs of fresh parsley;
Granulated sugar – 1 tsp.
Cooking method:
1. Place store-bought spices along with cloves in deep container filled with one and a half liters of cold drinking water. Pour in table vinegar and place the washed chicken fillet in this marinade for half an hour.
2. Pour boiling water over the tomatoes and plums and remove the skins from them. Remove the pits from the plums and chop them small pieces along with tomatoes and hot peppers. Transfer the chopped products into a small saucepan, quickly bring to a boil and, covering with a lid, simmer over moderate heat for 20 minutes. Remember to stir occasionally, otherwise the sauce will burn.
3. Add finely chopped parsley to the sauce, granulated sugar and add some salt. Continue cooking, stirring constantly, until thickened, about 40 minutes. Blend the cooled sauce until smooth with a blender or grind in a meat grinder.
4. Remove the chicken from the marinade and dry thoroughly, wiping all sides with a paper towel.
5. Cut the fillet into equal, small pieces, rub each with mustard and fry in heated oil. It will take 3 minutes on each “flat” side to get a golden brown crust.
6. Place the browned chicken fillet on a plate and pour plum sauce on top.
Vegetables stewed with fried chicken fillet in soy sauce
Ingredients:
600 grams chilled chicken breast(fillet);
1 salad onion;
Garlic – 4 large cloves;
Two sweet peppers;
Wine (balsamic) vinegar 2 tbsp. l.;
75 ml soy (light) sauce;
One tablespoon of sugar.
Cooking method:
1. Clean the fillet from excess films and remaining chicken fat. Rinse well, beat and cut into not too large strips.
2. Dip the breast pieces into well-heated oil and fry until golden. The breast cooks very quickly. It is enough to keep it on high heat for two minutes on each side.
3. Place the browned fillet pieces on a separate plate, and add a spoonful of oil to the frying pan. Place the chopped onion in the heated oil. Add garlic chopped into thin petals (plates). Fry for two minutes until the vegetables are fragrant.
4. Add the sweet pepper pulp, chopped into strips. Simmer until the peppers soften.
5. Add to vegetables balsamic vinegar, mixed with light soy sauce. Add sugar and, stirring constantly, simmer for another minute.
6. Place fried chicken pieces into the vegetables. Mix everything well and leave to simmer for a quarter of an hour at moderate heat. Cover the pan with a lid and do not forget to stir its contents while stewing.
Deep-fried chicken fillet with curd filling
Ingredients:
600–700 gr. chicken breast (2 fillets);
200 gr. low-fat cottage cheese;
One egg;
One and a half tablespoons wheat flour;
A small clove of garlic;
Breadcrumbs (white);
Fresh dill - 2-3 sprigs without stems.
Cooking method:
1. Without cutting all the way through, cut the chicken fillet along the grain and unfold. Beat with a kitchen hammer. Rub a mixture of table salt and ground pepper with the addition of crushed garlic.
2. Mix cottage cheese with raw yolk and grind the mass through a sieve. It is possible to beat it with a blender. Salt and add ground pepper. Add finely chopped dill and mix thoroughly.
3. Place the cottage cheese filling on half of the battered fillet, cover the other half and secure the free edge with wooden toothpicks. You don’t have to fasten it, but then lightly beat the edge with a hammer.
4. Dip the stuffed breast in flour, dip into well-beaten egg white. Roll again, but not in flour, but in breadcrumbs.
5. Place the breaded fillet in hot oil and fry each side until evenly browned. There should be in the frying pan sufficient quantity oil so that it covers the fillet halfway. If you have a deep fryer, you can use it.
Chops with cheese from fried chicken fillet in batter
Ingredients:
Chicken breast – 350–400 gr.;
200 g of hard “Kostroma” cheese;
Eggs – 3 pcs.;
Mayonnaise – 50 gr. (2 tablespoons);
3–4 tbsp. l. white flour.
Cooking method:
1. Rinse the fillet under the tap and wipe it dry with a paper napkin.
2. Cut the chicken meat into layers and beat it a little with a hoe (hammer). Cut the fillet across the grain into pieces no thicker than one centimeter.
3. Salt each piece, lightly pepper and leave for a short time.
4. Mix mayonnaise with well-scrambled eggs and, stirring constantly with a whisk, add flour. Continue until you get a homogeneous dough, somewhat thicker than for pancakes.
5. Dip one edge of the beaten chicken fillet into the batter and lower this side into the fat, well-heated in a frying pan.
6. When the bottom begins to brown slightly, place some on the meat. grated cheese. Pour the batter over it with a spoon so that the dough completely covers the cheese and wait until the dough “sets.” Turn the chop over and fry on the second side until full readiness.
Fried chicken fillet with champignons in a delicate creamy sauce
Ingredients:
600 g chilled chicken breast;
400 gr. fresh young mushrooms (champignons);
500 ml 22% natural cream;
200 g of easy-melting hard cheese.
Cooking method:
1. Carefully inspect the mushrooms and clean them of dirt and debris. Wash and cut into small slices.
2. Fry the mushrooms until tender at maximum heat in vegetable oil. To ensure that less moisture is released from the champignons during frying, do not add salt.
3. Transfer the champignons to a free bowl, add a couple of tablespoons of oil to the frying pan and heat. Add chicken meat cut into small strips. Fry for about 6 minutes, on the highest heat, until the pieces are coated golden brown crust.
4. K cooked meat add previously fried mushrooms, add finely chopped mushrooms to your liking table salt and mix well.
5. Reduce the heat a little (to medium), pour cream over everything and mix well again. When the cream thickens a little, add fine cheese crumbles. Stir and wait until all the cheese is well melted and the sauce has a uniform consistency.
6. Remove the finished dish from the heat and serve with any side dish.
Fried dishes white meat will be more juicy if you take unfrozen chicken fillet.
Do not salt the champignons at the beginning of frying. Much less moisture will be released from the mushrooms, and they will brown faster.
White chicken meat is quite dry, so they often resort to marinating. Prick the meat with the sharp tip of a knife, piercing it completely. The smaller the interval between the slots, the stronger the “chop” effect will be. The marinade is absorbed into such meat better and faster, saturating the fillet from the inside.
Good to know before cooking
The following notes will help you cook chicken correctly, tasty and with maximum benefit.
- If you are going to cook the chicken in pieces, you need to cut it across the grain;
- For chops, carefully cut the fillet lengthwise. You will get 2 halves. Place them between two sheets parchment paper. Using a rolling pin, go over it several times. Or beat it lightly with a hammer. The finished fillet should be approximately 5mm.
- To save money, you can buy a whole chicken breast and separate the fillets yourself.
- To make the chicken juicy, marinate it first. Good to use as a marinade lemon juice, soy sauce, low-fat kefir or yogurt. It turns out very tasty with mayonnaise and garlic. Optimal time marinating - 30-40 minutes.
- Do not cook the fillets for more than 40 minutes to ensure they are juicy. Too long heat treatment will make the meat tough.
How long to fry chicken fillet in a frying pan
Do not overcook the chicken, this will make it almost tasteless and very dry. Chicken meat cooks quite quickly. If you're short on time to prepare dinner, frying in a pan is the perfect option.
Fillet, cut into pieces, as well as chops, are fried for about 15 minutes. The whole fillet will be ready in 25 minutes. For frying on a grill pan, 7-10 minutes are enough. You can also simmer the bird for half an hour over medium heat, covered.
How to cook chicken fillet in a frying pan
You know what there is great amount absolutely different dishes from chicken fillet. I will show you the simplest recipe - fry it in a frying pan. It's very fast, but no less tasty
Choose according to your taste how to fry chicken fillet in a frying pan. There are several ways. You can fry it whole, cut it into pieces, dip it in batter to make it juicy.
The easiest way is to fry it in pieces. To do this, you need to heat the frying pan properly and pour a couple of tablespoons of oil. Then place the pre-washed and chopped meat in the pan. Just dry it thoroughly from water in advance so that the oil does not start to sizzle and fuss. Fry the fillet until cooked and stir occasionally. At the end, when the bird is almost ready, add spices.
Let's look at a few more recipes.
Chicken fillet recipe with sour cream
Chicken goes well with sour cream. In this sauce, the fillet turns out deliciously tender and soft. And it will take very little time to cook.
You will need:
- 500 grams of chicken meat;
- two onions;
- 200 grams of sour cream;
- salt pepper;
- 2 tablespoons of vegetable oil.
Cut the bird into pieces and fry over fairly high heat. But not for long - as soon as the fillet turns white, add finely chopped onion to it.
Then fry along with the onion until it turns golden. Fire - medium. After this, add a little salt, pepper or other spices to your taste and sour cream. Stir and bring the sauce to a boil. Next, simmer, covered, over low heat. You can add a little curry for color.
If you don’t have enough sour cream, you can dilute it a little with water. This should not in any way affect the taste of the finished dish. You can cook fillet with cream in the same way. To do this, it is better to choose cream with 10% fat content.
Fillet on a grill pan
We all know about the dangers of fried foods. But many people cannot imagine their life without aromatic fried chicken. I found a good solution for myself in a grill pan. It is possible to cook with virtually no oil. Therefore, health harm is minimized.
Food fried on a grill pan is healthier than using a regular pan. The meat cooks quickly, remains juicy and acquires delicious crust. If you have a grill pan on your household, you will like the following recipe.
Ingredients:
- chicken fillet;
- spices;
- vegetable oil.
Wash the fillet and dry with a napkin. Cut lengthwise into two pieces. Rub the meat with spices to your taste. Grease with vegetable oil. Place on a well-heated grill pan. Fry for no more than five minutes on each side over medium heat.
What I like about this frying pan is that you don’t have to add additional oil to the pan. The meat is cooked in own juice. And beautiful transverse stripes give the dish a beautiful look. It's like going to nature. And as a side dish you can fry vegetables in a grill pan - Bell pepper, zucchini slices and tomatoes. Try it yourself.
Chicken in batter
Fillet in batter usually turns out especially juicy. When cooked this way, the juice does not escape from the meat. To cook chicken in batter you will need:
- fillet;
- salt, spices;
- flour;
- egg;
- vegetable oil.
Wash the meat, dry it and cut into medium-sized pieces. Salt and rub with your favorite spices. Sprinkle with a little vegetable oil and leave to marinate for 30-40 minutes.
For the batter, beat 1 egg. Add a little salt, a tablespoon of flour. Mix everything well. If desired, you can also add greens to the batter.
Dip pieces of meat in batter and place in a frying pan heated with vegetable oil. Fry until done. Chicken in batter goes perfectly with fresh vegetables.
Recipe with tomato sauce
Chicken fillet with gravy cooks quite quickly. By making different gravies, you can get dishes that are very different from each other. One of simple options- chicken with tomato sauce.
To prepare this dish, take:
- chicken fillet;
- tomato sauce (you can use ketchup instead);
- flour;
- onion;
- salt, spices.
Wash the meat and cut into medium-sized pieces. Salt, add pepper, roll in flour. Fry in a frying pan.
For the gravy, take a couple of tablespoons of flour and dissolve in 500 ml of water. Then add tomato sauce or ketchup, spices, salt. Fry chopped onions in a frying pan. Place the browned chicken in the pan with the onions. Pour the gravy into the pan and simmer over low heat for no more than 20 minutes.
The benefits of chicken
Chicken meat is considered dietary product. Calorie content of 100 grams of chicken fillet is 110 kcal. Protein content - 23 g, fat - 1 g. Calorie content may vary depending on the cooking method. For example, fried fillet contains 163 kcal.
Chicken meat contains calcium, magnesium, potassium, zinc, copper, sulfur, selenium, and iron. It is also rich in vitamins A, B1, B2, B3. In terms of phosphorus content, chicken is second only to fish.
Fillet is the most healthy part of chicken, as it contains a minimum of cholesterol. Thanks to the small amount of connective tissue, it is easily absorbed. Chicken is very rich in protein when compared to other types of poultry and meat. At the same time, the amount of fat is minimal and the calorie content is low. This makes chicken breasts indispensable for people involved in fitness and leading a healthy lifestyle.
Eating chicken helps in building up muscle mass. It also has a beneficial effect on the functions nervous system and brain, strengthens bone tissue.
Chicken selection
IN Lately Various horror stories about chickens fed with hormones and antibiotics are popular. Many people are simply afraid to buy chicken meat! But don't give up on this unique product. You just need to know some rules for choosing quality chicken.
When purchasing chicken fillet, be sure to check its expiration date. If you buy at the market, it is better to ask to see a quality certificate. If the meat is packaged, pay attention to the manufacturer and product information on the packaging.
Try applying light pressure to the product with your finger. If it does not return to its previous shape, it means that the fillet has undergone re-freezing. It is better to choose a medium-sized chicken. Too large may indicate that the bird was raised with hormones. The color of the product should be pinkish and uniform. Choose meat without damage or bruising.
What to serve with fried chicken
Chicken goes well with many foods. Most useful option- with any salad or baked vegetables. Rice is also suitable as an addition. mashed potatoes, legumes. Mushrooms and cheese complement the taste of chicken well. The following spices are traditionally used in preparing chicken dishes:
- garlic;
- curry;
- oregano;
- thyme;
- turmeric;
- marjoram;
- coriander;
- paprika;
- rosemary.
How do you cook chicken fillet?
Meat is a source of protein necessary for the “building” and maintenance of muscle mass, health and functioning of all human vital organs without exception. Possessing mass beneficial properties, animal meat has one significant drawback - it is very high in calories. For those who want to control the amount of calories consumed and their own weight, eating chicken fillet is an ideal solution. This is the most valuable low calorie product, which is both dietary and nutritious.
What can you cook for a second chicken fillet?
Chicken fillet - perfect ingredient for a variety of meat dishes, suitable for everyone without exception. Boiled, stewed, fried in a frying pan, this dietary and healthy meat is a favorite among its kind. Chopped cutlets, cabbage rolls, stewed in pieces, fried in batter, chicken fillet - all this will be an excellent table decoration. Delicious stew with potatoes in pots (traditional Russian recipe), overseas chops with almond breading, feta cheese and rosemary, children's kebabs on skewers - such dishes will surprise and delight your loved ones.
How and how long to fry chicken fillet so as not to dry it out
With all its advantages, chicken fillet has only one drawback: if you cook it incorrectly, it becomes tough and dry. When purchasing, choose chilled breasts that are light pink in color. To preserve the juice and preserve the delicate texture of the fibers, it is preferable to cut the meat across the fibers, then when heat treated in a frying pan, they seem to be sealed, maintaining juiciness.
Another way to save delicate taste will be the use of batter. Prepared without milk or cream, it will reliably preserve the structure of the chicken fillet fibers. Pay attention to the frying time in a frying pan: for pieces no more than a centimeter thick, 2-3 minutes will be enough. To cook thicker pieces, increase the frying time to 4-5 minutes, and then simmer them with sour cream, cream or tomato sauce.
Recipes for cooking chicken fillet in a frying pan with photos
The rich recipe of dishes based on chicken sirloin provides housewives with the opportunity to pamper their loved ones with healthy and delicious dishes. Fried, stewed, baked breast, cooked in a frying pan, is good for both everyday use, and for the festive table. Perfectly combined with side dishes - porridge, pasta and potatoes, chicken meat under different sauces diversifies your diet in every sense.
For lovers healthy food dish from this part chicken carcass cooked in a frying pan will not bring extra calories, if you use a minimum of vegetable oil when cooking. Roasting will be needed to “seal” the fibers of the meat, preserving the juices inside each piece. Chicken skewers you can always offer children, and for those who want to lose weight, dishes consisting of fillet, vegetables, durum varieties cheese.
Chicken fillet chops in batter
Chicken chops turn out tasty and tender if you cut the breast across the grain into slices no thicker than 1.5 cm. When cutting longitudinally along one half of the fillet, so that the meat is not dry, keep it in batter for half an hour to an hour. A wonderful side dish for chicken chops boiled rice with curry. The taste of the latter goes well with poultry, so this dish will be satisfying and healthy.
To cook chicken breast in a frying pan, you will need:
- chicken fillet – 4 halves (or 2 breasts);
- salt, spices - to taste;
- egg – 3-4 pcs.;
- flour – 2-3 tablespoons;
- vegetable oil – 3-4 tablespoons.
Available materials:
- cling film;
- chop hammer;
- container for batter;
- pan.
Step by step recipe how to cook chicken fillet in batter in a frying pan:
- Rinse the breast halves under running water. Dry using a paper towel.
- Using a sharp knife, cut the meat into thin slices 1.5-2 cm thick.
- Roll out cling film, carefully lay out the pieces and wrap. This is necessary so that the chicken meat retains its integrity during the beating process.
- Lightly pound the chicken pieces. Do not overdo it! The fibers of the loin are very delicate, so excessive force may cause juice to leak out, and ready dish It will become dry and tasteless.
- Remove the film and salt the chops on each side.
- Prepare the batter:
- Break the eggs, mixing thoroughly with a whisk.
- Season with a pinch of salt, black pepper, and spices to taste. Whisk again.
- Add 1 tbsp. l. flour, stirring the mixture. You must prepare a viscous, thick, homogeneous mass no lumps.
- Heat a frying pan, pour in a tablespoon of refined vegetable oil.
- Dip each piece of chicken fillet into the batter so that the batter covers the surface of the entire chop, and place in a preheated frying pan.
- It is recommended to fry for no more than 4-5 minutes on each side.
- You can check the readiness of the chops by piercing a piece of cooked meat with a toothpick or fork in the thickest place: the liquid (juice) that flows out should be light in color.
If you want to cook chicken chops for kids, you can “lengthen” the process a little: after 4 minutes of frying, reduce the heat to very low and cover the pan with a lid to simmer the meat for 2 minutes. This way the fillet will stew well, and you will have peace of mind for your child. The chicken breast prepared in this way will be juicy and tender, but the breaded crust will become less crispy.
Chicken fillet fried in pieces with onions and potatoes
Delicious, hearty recipe chicken breast with onions and potatoes suggests a variety of combinations:
- If you like fried potatoes, you can prepare a dish with separately fried pieces of chicken fillet and potatoes for different frying pans.
- For lovers dietary dishes it would be better to cook the stew on vegetable broth or water.
You will need these ingredients:
- chicken meat (breast) – 0.5 kg;
- potatoes – 1-1.5 kg;
- onions – 3 pcs.;
- salt, spices - depending on taste preferences;
- refined vegetable oil – 4-5 tbsp. l.
Step-by-step recipe for cooking chicken fillet in a frying pan with potatoes:
- Rinse the poultry meat under running water and dry.
- Cut into small cubes of 2-3 cm.
- Chop the peeled onion into cubes.
- Heat a frying pan, pour oil, add meat.
- Fry the pieces over high heat for 2-3 minutes, stirring constantly.
- Add the onion, cover and simmer for another couple of minutes.
- Add 100 ml of water, salt and season with ground black pepper.
- Cover with a lid and leave to cook for 15 minutes on low heat.
- In a second frying pan, fry the previously peeled and diced potatoes until tender.
- After 15 minutes, add the fried potatoes to the frying pan with the poultry meat and stir well.
- It will be very tasty if you add tomato to the stew (50 ml tomato juice, spices – adjika, hops-suneli, 20 g butter) or sour cream sauce (2 tbsp sour cream, 20 g butter, Provençal or Italian herbs).
- In 5 minutes the dish will be ready. Bon appetit!
Stew chicken breast fillet in cream
Cooked in cream sauce chicken meat will become tender, juicy taste. Before cooking a dish in a frying pan, stop by your nearest supermarket to purchase:
- chicken fillet – 1 kg;
- onions – 2 pcs.;
- garlic – 3 cloves;
- cream – 250 ml;
- butter – 50 g;
- flour – 1-2 tbsp. l.;
- vegetable oil – 4-5 tbsp. l.;
- salt, seasonings, spices.
Recipe with step by step instructions and photo:
- Rinse the chicken fillet and dry. Cut into small strips or cubes.
- Pour oil into a heated frying pan and add meat.
- Fry the prepared pieces over medium heat, stirring thoroughly, for 5-7 minutes.
- Prepare sour cream sauce in a separate saucepan. The consistency of the latter should be thick but liquid:
- melt a piece of butter;
- finely chop the garlic and pour into hot frying pan;
- when it starts to turn golden, add flour;
- mix thoroughly for a minute;
- gradually pour in the cream, stirring vigorously so that no lumps remain;
- bring to a boil and set aside from the stove.
- Add peeled and finely diced onions to the meat.
- Reduce heat and simmer covered for another 5 minutes.
- Then salt and season with spices.
- Pour the prepared sour cream sauce into the poultry fillet fried with onions, cover with a lid and simmer for 10-15 minutes. Remove from heat, let cool slightly and enjoy!
Chicken fillet in breadcrumbs on a grill pan
An excellent substitute for chicken nuggets for fast food fans will be pieces of chicken fillet cooked in breadcrumbs. To reduce the calorie content of the dish, after cooking, place the pieces fried in a grill pan on paper towels or napkins. If you don't have breadcrumbs at home, you can make your own:
- Toast a piece of bread in the oven.
- Grind with a blender.
- Pour 2 tbsp into the frying pan. l. sunflower oil, add bread crumbs, add salt and spices. It will be very tasty if you add curry or chicken seasoning.
- Fry lightly, pour into a plate. Let cool.
To prepare breaded poultry, you need the following ingredients:
- chicken breast – 2 pcs.
- egg – 2-3 pcs.
- flour – 3-4 tbsp. l.
- salt - to taste.
- sunflower oil refined – 6-7 tbsp. l.
How to cook breaded chicken on a grill pan (with step by step photos):
- Cut the washed, dried chicken breast into thin slices no more than 1 cm thick (preferably across the grain).
- Lightly salt on each side.
- In separate containers, beat the eggs, add flour and breadcrumbs.
- Dredge each piece in flour, dip in egg, then coat well.
- Pour oil into a hot grill pan and add chicken pieces.
- To prepare the dish, you will need 4-5 minutes to sear the meat on each side.
Shish kebab on skewers in soy sauce
It turns out incredibly tasty and juicy chicken kebab, cooked on skewers, fried on a grill pan. This option will do housewives who do not have a grill function in the oven. In this case, the chicken breasts should be marinated first. To avoid ruining the tender texture of the meat, cook it simply and delicious marinade, for which take:
- kefir (yogurt) – 1 l;
- soy sauce – 0.3-0.5 l.
For the barbecue itself you will need:
- chicken fillet – 1 kg;
- onion (small) – 0.5 kg;
- vegetable oil – 5-6 tbsp. l.
Cooking steps:
- Cut the thoroughly washed and dried breast into 3-4 cm pieces.
- Cut the peeled onions in half.
- Place raw chicken meat in a container, sprinkle with onions.
- Fill in soy-kefir marinade and leave for 3-4 hours.
- To prepare the shish kebab, heat a grill pan by adding oil.
- Thread pieces of chicken and onion alternately onto wooden skewers/skewers.
- Place the prepared skewers on the frying pan.
- Fry on each side over high heat for 2-3 minutes.
- Reduce heat to low, pour in 50 ml of water and cover with a lid.
- After 15 minutes, remove the lid, let the water boil away, and let the kebabs brown on all sides.
How to deliciously fry chicken thigh fillet with pineapples
Chicken thigh fillet cooked in a frying pan will be juicy and melt in your mouth. Carefully remove the pit with a sharp knife so as not to damage the integrity of the piece. This part of the chicken is juicier than the breast, so it does not require breading. The cheese crust with hidden pineapple will give the dish an exquisite sweetish taste. To prepare the dish you will need:
- chicken carbonate – 4 pcs.;
- pineapple – 8 rings;
- cheese – 200 g;
- cream (10%) – 100 ml.
Cooking sequence:
- Remove the skin from each piece of chicken thigh. Rinse, dry on a towel.
- Carefully cut out the bone without disturbing the integrity of the sirloin.
- Preheat the grill pan. Place the thigh and fry on each side for 4-5 minutes.
- Remove from the pan and place on a baking sheet or other baking container.
- Sprinkle a small amount grated cheese, place a pineapple ring on top.
- Place in an oven preheated to 180 for 15-20 minutes.
- At this time, mix the cream with cheese. Add spices or herbs if desired.
- Remove the meat from the oven. Distribute the resulting creamy cheese mixture evenly among the pieces and bake for another 7-10 minutes.
Chicken breast with tomatoes, onions and cheese
Do you want to cook something delicious? restaurant dish for the holiday table? Bake chicken breasts with vegetables under cheese crust. You will need:
- chicken fillet – 4 halves.
- large tomatoes – 0.5 kg.
- onions – 3-4 pcs.
- hard cheese(can be replaced processed cheese) – 150-200 g.
- mayonnaise – 50 g.
- salt, spices.
- vegetable oil – 3-4 tbsp. l.
- flour – 2-3 tbsp. l.
Step-by-step recipe for chicken fillet cheese cap:
- Rinse the chicken breast under water and dry.
- Cut the whole piece in half lengthwise.
- Salt and pepper. Roll in flour.
- Place in a preheated frying pan and fry on each side for 4 minutes.
- Wash and peel the tomatoes and cut the onion into rings.
- Place pan-fried chicken fillet on a baking sheet.
- Lubricate with mayonnaise. Place tomato slices on top, then a layer of onion, brushing with mayonnaise.
- Rub on fine grater cheese and sprinkle the chicken fillet halves in a thick layer.
- Preheat the oven to 180C. Bake the breast for 10 minutes, checking the cheese periodically. Turn off the oven, leaving the meat for a couple more minutes.
- Chicken fillet cooked in a frying pan and oven under a cheese cap is ready. Bon appetit!
Video recipes with chicken fillet in a frying pan
Want to cook chicken fillet in a frying pan? The most useful thing would be easy way roasting with further stewing of meat. To make the dish juicy and tasty, you need to control the cooking time. The perfect side dish Vegetables and mushrooms: frozen or fresh will be added to the chicken fillet in the frying pan. A variety of seasonings and sauces complement taste qualities dishes, making it deliciously tender, aromatic, and simply “finger-licking”!
Pamper yourself and your loved ones gourmet dish you can by cooking chicken breast with onions and mushrooms. The highlight will be sour cream sauce, which will give a light lactic acid flavor that goes well with mushrooms, meat and vegetables. Another temptingly tasty and healthy recipe– fillet with vegetables. The dish requires only frozen Vegetable mix and chicken meat. Learn the secrets of cooking chicken breast in a frying pan in the video below.
Juicy chicken fillet in sour cream sauce with mushrooms
Chicken fillet with vegetables: fast and tasty
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