Breast dishes with vegetables. What do we need

Useful, hardy, unpretentious and easy to grow marigolds are irreplaceable. These summers have long since moved from city flower beds and classical flower beds to original compositions, adorned the beds and potted gardens. Marigolds with their easily recognizable yellow-orange-brown colors and even more inimitable aromas are today able to pleasantly surprise with their diversity. Firstly, there are both tall and miniature plants among marigolds.

Our grandmothers, growing garden strawberries, or strawberries, as we used to call them, were not particularly worried about mulching. But today this agricultural practice has become fundamental in achieving high quality berries and reducing crop losses. Someone might say that it is troublesome. But practice shows that labor costs in this case are repaid a hundredfold. In this article, we invite you to get acquainted with the nine best materials for mulching garden strawberries.

Succulents are very diverse. Despite the fact that “babies” have always been considered more fashionable, the assortment of succulents that can be used to decorate a modern interior is worth taking a closer look at. After all, colors, sizes, patterning, degree of prickle, influence on the interior are just a few of the parameters by which you can choose them. In this article, we will tell you about the five most fashionable succulents that amazingly transform modern interiors.

Mint was used by the Egyptians as early as 1.5 thousand years BC. It has a strong aroma due to the high content of various essential oils with high volatility. Today mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, and the confectionery industry. In this article, we will consider the most interesting varieties of mint, and also talk about the features of growing this plant in the open field.

People began to grow crocuses as early as 500 years before the advent of our era. Although the presence of these flowers in the garden is fleeting, we always look forward to the return of the heralds of spring next year. Crocuses are one of the earliest primroses that bloom as soon as the snow melts. However, flowering times may vary depending on species and varieties. This article focuses on the earliest crocus varieties that bloom in late March and early April.

Cabbage soup from early young cabbage on beef broth - hearty, aromatic and easy to prepare. In this recipe, you will learn how to cook a delicious beef broth and cook light cabbage soup in this broth. Early cabbage cooks quickly, so it is put into the pot at the same time as the rest of the vegetables, unlike fall cabbage, which takes a little longer to cook. Ready-made cabbage soup can be stored in the refrigerator for several days. The present cabbage soup is tastier than the freshly cooked one.

Blueberry is an uncommon promising berry crop in orchards. Blueberries are a source of biologically active substances and vitamins, have antiscorbutic, anti-inflammatory, antipyretic, restorative properties. Berries contain vitamins C, E, A, flavonoids, anthocyanins, trace elements - zinc, selenium, copper, manganese, as well as plant hormones - phytoestrogens. Blueberry berries taste like a mixture of grapes and blueberries.

Looking at the variety of tomato varieties, it is difficult not to get confused - the choice is very wide today. Even experienced gardeners are sometimes confused by it! However, it is not so difficult to understand the basics of selecting varieties "for yourself". The main thing is to delve into the peculiarities of culture and start experimenting. One of the easiest tomato groups to grow are varieties and hybrids with limited growth. They have always been appreciated by those gardeners who do not have a lot of energy and time to care for the beds.

Once very popular under the name of room nettles, and then forgotten by everyone, Coleus today are one of the brightest garden and indoor plants... They are not in vain considered stars of the first magnitude for those who are looking primarily for non-standard colors. Easy to grow, but not so undemanding as to suit everyone, Coleus require constant monitoring. But if you take care of them, the bushes of velvety unique leaves will easily outshine any competitor.

Salmon ridge baked in Provencal herbs - "supplier" tasty pieces fish pulp for light salad with fresh leaves of wild garlic. Champignons are lightly fried in olive oil and then watered apple cider vinegar... These mushrooms are tastier than regular pickled mushrooms and are better for baked fish. Ramson and fresh dill get along well in one salad, emphasizing the aroma of each other. The garlic pungency of wild garlic will saturate both the flesh of the salmon and the pieces of mushrooms.

A coniferous tree or shrub on the site is always great, and many conifers are even better. Emerald needles of various shades adorn the garden at any time of the year, and phytoncides and essential oils secreted by plants, not only aromatize, but also make the air cleaner. As a rule, most of the zoned adult conifers are considered to be very unpretentious trees and shrubs. But young seedlings are much more capricious and require competent care and attention.

Sakura is most often associated with Japan and its culture. Picnics under the shade of flowering trees have long become an integral part of the welcome of spring in the Land of the Rising Sun. The financial and academic year begins here on April 1, when the magnificent cherry blossoms are in full bloom. Therefore, many significant moments in the life of the Japanese are marked by their blossoming. But sakura grows well in cooler regions - certain species can be successfully grown even in Siberia.

I am very interested in analyzing how the tastes and addictions of people to certain foods have changed over the centuries. What was once considered tasty and was an object of trade lost its value over time and, conversely, new fruit crops conquered their markets. Quince has been cultivated for over 4 thousand years! And even in the 1st century BC. e. about 6 varieties of quince were known, and even then methods of its reproduction and cultivation were described.

Delight your family and make themed Easter egg-shaped cottage cheese cookies! Your children will be happy to take part in the process - they will sift the flour, connect everything necessary ingredients, knead the dough and cut out intricate figures. Then they will watch with admiration how the pieces of dough turn into real Easter eggs, and then with the same enthusiasm they will eat them with milk or tea. How to do this original cookies for Easter, read in our step by step recipe!

There are not so many decorative leafy pets among tuberous crops. And Caladium is a true star among the variegated inhabitants of interiors. Not everyone can decide to start a Caladium. This plant is demanding, and first of all - to care. But still, rumors about the extraordinary capriciousness of the Caladiums never justify. Care and attention will help to avoid any difficulties in growing caladiums. And a plant can almost always forgive small mistakes.

dietary chicken breast

Diet chicken breast under a vegetable coat

If you are an adherent of a healthy lifestyle, or it happened that the doctor prescribed you a strict diet, for example, then you can safely use this recipe and prepare it. As a result, you get meat and vegetable dish in one plate in the form of a dietary chicken steak with a garnish of vegetables. Probably, this is the whole zest of the recipe, that you need to cook a steak from chicken breast meat, and vegetables will add juiciness, lightness and bright summer flavor to the dish.

So let's prepare:

Ingredients:

• chicken breast meat;
• onion;
• garlic;
• carrot;
• zucchini;
• green beans;
• bell pepper;
• fresh tomatoes;
• hard cheese;
• ground black pepper;
• salt.

This recipe is also good because you can choose the amount of all ingredients individually. It all depends on your tastes, preferences and the number of eaters you want to feed. And, of course, this dish will no longer require additional preparation of a side dish from you, which will save you a lot of time.

Cooking dietary chicken breast under a vegetable coat

Preparing vegetables

1. Finely chop the onion, finely chop the zucchini into thin strips.

2. Carrots, clean, wash, three on a coarse grater. Sweet bell pepper cut into thin strips.

3. Cut the tomatoes into large slices.

For this recipe, we'll need green beans. I had a frozen one that needed to be rinsed cold water before adding to the dish.

preparation of vegetables

4. Prepared vegetables must be mixed, salt to taste, we have such a cheerful vegetable mix.

vegetable mix

5. Now we prepare the meat

Cut the steaks from the chicken breast, salt, pepper them to taste and desire, if pepper is contraindicated, then pepper is not added to the dish. We put the prepared steaks in a baking dish, grease the form vegetable oil no need. Next, distribute finely chopped garlic on top of the steaks.

chicken steak

6. Lay out our mix of vegetables on top.

chicken steak with vegetables

7. Rub the cheese on a coarse grater and sprinkle with grated cheese vegetable mix... Pour some boiled water around the edges of the mold.

How to cook, bake whole chicken breast, chicken breast fillet.

In the festive New Year's menu many housewives will certainly bring in a dish with chicken breast. Our article contains popular recipes, using which you can prepare an exquisite culinary masterpiece.

Chicken breast marinade: recipe

To crown holiday dish acquired refined taste, the meat became tender, juicy and did not disappoint with a slightly dry taste, prepare the marinade according to one of the recipes below.

The marinade will give any meat dish a delicious taste and softness, and a variety of recipes will allow you to choose the marinade in which your favorite household products will be used.

We offer you several ways to prepare the marinade. Which recipe is ideal for your dish is up to you.

Chicken breast marinade

Marinade with the addition of pomegranate juice

Juicy chicken meat will turn out if you keep it in the marinade with the addition of pomegranate juice.

The ingredients are given per chicken breast.:

• carbonated mineral water - 1 glass
• vegetable oil (3 tablespoons)
• 100 g natural (undiluted pomegranate juice), can be replaced with pomegranate
• 2-3 cloves of garlic
• a few black peppercorns, salt, spices to taste

How to cook:

• We wash and dry the meat.
• Rub with spices, salt. We put the meat in a container. It is advisable to use enameled dishes for this.
• Let's start preparing the marinade. For the marinade, you only need to take natural juice pomegranate, instead of which black chokeberry juice is often sold.
• The most reliable method of obtaining a quality product is to squeeze the juice directly from the ball-shaped fruit.

How to get juice from pomegranate?

To squeeze the juice out of the pomegranate fruit, it is gently pounded on the sides. The pomegranate pulp softens from such manipulations. It is necessary to beat the fruit more and more. However, the force of pressure is still better to control, otherwise a juicy pomegranate may suffer the fate of an object of the same name.

When turning the fruit over, you need to roll it, placing it between your palms. Dense places are crushed more strongly. So the juice is squeezed out until the pomegranate peel softens and becomes plastic. Next, you only need to drain the liquid by punching a small hole in the dense skin. There is no need to choose seeds after this method of squeezing out the juice: they will all remain inside the fruit.

• Pour the juice squeezed out of the pomegranate onto the chicken breast. Pour the remaining liquid ingredient — mineral water... Stir, turning the meat over several times.
• The breast should be covered with marinade. Therefore, we make more liquids or turn the meat over from time to time. At room temperature we leave the meat for an hour, after which we remove it to where the temperature is lower. The ideal place for this is the refrigerator. In the cold, the meat should stand for at least 2 hours, but you can leave it to marinate for longer.

Chicken breast marinade based on pomegranate juice

You can give the chicken a unique flavor by adding garlic (the cloves are chopped and combined with vegetable oil so that the meat is evenly covered with a spicy mixture), with which the breast is spread after pickling and baking.

How to make mint chicken marinade?

Chicken meat gets a peculiar taste with mint. Meat marinated with mint can be used to make any dish. You can bake it with cheese and fresh tomatoes, or cook stewed vegetables as a side dish.

All ingredients are designed to cook one breast:

• Mayonnaise
• Fresh mint leaves

Cooking:

• Chop the mint leaves.
• Mix the resulting mint mass with mayonnaise.
• Cooking meat: wash, dry and cut into strips (width - 1 cm).
• We put the chicken cut into strips in a container with mint and mayonnaise and mix well.
• Leave the sauce for soaking for 1-1.5 hours at room temperature, after which it can be refrigerated.
• A chicken aged overnight in such a sauce is cooked in literally half an hour. Meat dish will be tender and juicy, its taste will become saturated, and the aroma will not leave indifferent anyone present at the table.

Cooking mint marinade: recipe

Marinade with soy sauce

Cooking marinade for chicken meat with addition soy sauce:

Soy sauce will add a special aroma and oriental flavor to the dish. Again, we take the components of the marinade for a whole chicken breast or two fillets:

• 2-3 st. tablespoons of vinegar
• a few cloves of garlic (medium in size)
• 3-4 tbsp. soy sauce
• vegetable oil
• spices, rosemary, black pepper
• a teaspoon of sugar

Cooking:

• We wash the meat, dry it with a paper towel.
• Add vinegar to the amount of soy sauce indicated in the recipe. An excellent substitute for vinegar is freshly squeezed lemon juice or red wine. From table vinegar better to refuse. Pour some vegetable oil into the same container.
• Next, add spices to the meat, add sugar (when using semi-sweet wine, sugar is not added).
• As a result, the marinade must acquire spicy taste... We coat the meat with this mixture and set aside for impregnation at room temperature for an hour or an hour and a half. If you are planning to cook your own dish signature dish later, then after an hour, put the marinated meat in the refrigerator.
• Use foil to bake the breast marinated with soy sauce. The finished dish retains its taste qualities even when it has completely cooled down.

Soy sauce marinade: recipe

Sweet and sour marinade

If you decide to grill chicken, then the marinade needs a different one. Sweet and sour notes will ideally be combined with meat. If you consider yourself to be in the category of lovers of a non-standard approach to cooking, then the marinade recipe presented below will be another find for you. We take such products (the number of components is calculated for 6 fillets):

• 0.5 cups lemon juice
• 3 tablespoons sunflower or olive oil
• 3 tablespoons honey
• 3 tablespoons soy sauce
• bulb

Cooking:

• We wash the chicken and put it in a container in which we will cook it.
  Chop the onion finely and put it in a small saucepan. Add lemon juice, vegetable oil and honey.
• Spread the marinade ingredients evenly with a spoon.
  Thoroughly coat each fillet with the prepared spicy mixture.
• We put in a clean container and cover with a lid. We leave at room temperature for an hour. If you are not going to cook the breasts in an hour, then leave in the refrigerator for 4 hours (you can continue).
• Now attention: do not pour out the remaining marinade! We put the container with the remnants of the marinade on the fire and begin to boil the mixture until it becomes thick. This will take 2-3 minutes. With the sauce prepared in this way, we will coat the meat during heat treatment (frying).

Sweet and sour marinade: recipe

How to cook chicken breast after marinating?

• After marinating, the meat must be grated with a standard spicy duet: salt and pepper. Next, fry the breast, not forgetting to coat with marinade sauce.
  How to make chicken breast kebab marinade?
• For guests to appreciate chicken kebab, marinate the meat in a mixture that will add amazing flavors to the finished dish. Chicken breasts are tender and aromatic.

The classic pickle (with bite, salt and onion) will last centuries, but try expanding your ideas from time to time about the most successful combinations for marinating chicken meat.

How to prepare fermented milk marinade for chicken breast?

We take the following ingredients:

• 1.5 cups low-fat yogurt
• lemon, or rather juice from it
• clove of garlic
• spices on your own

The amount of ingredients is indicated for marinating 1 kg of chicken fillets:

• Cooking chicken breasts for pickling: rinse and cut into large pieces. After that, put the meat in a saucepan and add seasonings.
• Add chopped garlic, pour a glass of yogurt or kefir.
• Turn the meat over, evenly distributing the mixture.
• Meat marinated in such a marinade can be cooked immediately, or it can be left to soak for 40-60 minutes.
• Pour the lemon juice into the remaining yogurt (0.5 cups). We coat the meat with this sauce while frying.

How to make a fermented chicken breast marinade

The most popular and simple recipe for making chicken breast is to bake fillets with potatoes in the oven. The dish is prepared quickly, and the list of ingredients in almost every recipe remains the same, with the exception of some additional components of the dish and various spicy variations.

To prepare chicken breast with potatoes, take:

• Chicken breasts - 1 kg
• 0.7 kg potatoes
• a slice of cheese (about 200 g)
• 1 clove of garlic
• 1 onion
• mayonnaise - about 2 tablespoons
• spices to taste

Chicken breast in the oven with potatoes: recipe

Cooking:

• We wash the meat, pat it with a paper towel, cut it. Prepare the spice mixture and sprinkle over the chicken breast. After the spices, take mayonnaise and grease the breast.
• Finely chop the onion and leave in the cooked marinade with the onion for 20-40 minutes.
  Cut the potatoes into circles. Rub the cheese on a coarse grater.
• Put the pickled meat on a baking sheet, spread the potatoes evenly. Sprinkle the contents of the baking sheet with cheese. We bake chicken breasts until the dish acquires golden crust... This will take about an hour.

How to marinate chicken breast.

• Put the chicken meat in a bowl, combine with two tablespoons of mayonnaise, chopped garlic.
• Throw in the spices: curry, black pepper, salt. Mix the meat with spices. We remove for soaking for 20-40 minutes.
• Before cooking, the main ingredients - both potatoes and meat, are thoroughly mixed with the marinade.

The video version of the recipe is presented below.

Video: Chicken fillet baked with potatoes

Oven-baked chicken goes well with sweet and hot sauce. A harmonious addition to such meat will be a side dish of rice and vegetables. For baking, a foil envelope is used, in which the components of the dish are placed.

How to cook chicken breast in the oven with rice and vegetables? Will need such products:

• rice - 0.5 cups
• 200 g water
• frozen vegetables (which your household loves more): diced carrots, green bean, green pea
• chicken breasts - 2 pieces
• honey - 2 tbsp. l, the same amount of lemon juice
• hot chili sauce - 1 tbsp. l
• 1 tbsp. l chopped greens

Cooking:

• We turn on the oven and set the temperature we need to 180-200 degrees.
  We put a saucepan with water on the stove. Cook the rice in boiling water for about 10 minutes (almost cooked).
• Pour the water remaining in the saucepan, and add vegetables to the rice. If the dish is prepared from fresh vegetables, then you will need to add water or chicken broth.
• We turn on the oven. Divide the chicken breasts into fillets to make 4 halves. Cooking 4 foil rectangles (25 x 30 cm).
• Divide the mixture of rice and vegetables into 4 parts. Put one part of rice with vegetables on each sheet, put half a chicken fillet on top.
• Cooking the sauce: pour the whole portion of honey, lemon juice and hot sauce... Add salt to taste. We use the prepared sauce to evenly cover the chicken breasts.
• Now the foil envelopes can be sealed: wrap the edges towards the center, joining the sides together, and put them on a baking sheet. By this time, our oven has already warmed up, so we put it on a baking sheet and wait 30 minutes.

Oven chicken breast with vegetables and rice

You can check the readiness of chicken breasts as follows:

• cut the fillet and check the cut
• in the finished chicken fillet the juice on the cut is transparent
• if the juice is pink or red, then we continue to bake the fillet

After the dish is baked, you can sprinkle it with herbs, wrap the foil again and leave to infuse for another 5 minutes.

Video: CHICKEN WITH RICE AND VEGETABLES IN THE OVEN

French chicken breast with tomato, cheese

A video version of one of the most visited chicken breast recipes is presented below.

Video: CHICKEN BREAST! French

To prepare the dish you will need:

• champignons - 200 g
• vegetable oil - 2-3 tablespoons for greasing the baking sheet
• chicken breasts - 600 g
• spices to taste
• salt, black peppercorns
• onion - 1 piece
• sour cream - 1 glass
• 2 cloves of garlic
• a slice of cheese (150 g)

Cooking:

• We wash the mushrooms under running water. We cut and send to a preheated frying pan. Fry for 10 minutes. Salt and pepper. If you decide to cook a dish from canned mushrooms, then the stage with frying can be skipped.
• Cooking chicken fillet: rinse, cut into two halves.
• Lubricate the baking dish with vegetable oil and lay out the meat. Salt, pepper, add Provence herbs seasoning. We put mushrooms on the meat.
• Cooking the onion: use the half-ring slicing. We lay out onion rings above. Chop the garlic and combine it with sour cream. Stir the mixture and grease the chicken breasts with mushrooms with the resulting sour cream and garlic sauce. Rub the cheese on a coarse grater and sprinkle on top.
• We put the form in an oven preheated to 180 degrees. We bake until it appears golden brown... This will take 30-40 minutes.
• If you replace sour cream with mayonnaise in the recipe, then the chicken will turn out to be juicier. But the dish will become more nutritious.

Chicken breast in the oven with mushrooms in sour cream sauce

Oven chicken breast with zucchini

Useful diet dish can be delicious. Try to cook chicken breast with vegetables and see for yourself. After all, the taste of the finished dish is simply amazing. The dish will become a signature dish on festive table if you cook it according to our recipe.

Video: Chicken breast with vegetables

Oven chicken breast with pineapple and cheese

Canned pineapples will make any dish truly festive, and the meat will acquire an unsurpassed aroma and delicate taste.

Video: Chicken breast with pineapple

Chicken breast in the oven under a fur coat

One of the attendants holiday recipes- chicken breast "under a fur coat". How to cook this dish - watch the video version.

Video: Chicken breast "under a fur coat" in the oven

Stuffed chicken breast in the oven with filling

There are many recipes for making chicken breast. Among them is the option with stuffed fillet... We will use cheese as a filling.

Video: Chicken Breasts with Cheese and Tomatoes in the Oven

Oven chicken breast with oranges

Video: Chicken breast with oranges

Chicken breast with apples in a creamy sauce

Video: Chicken Breast (Brisket) with Apples

Chicken breast in the oven with prunes

Video: Chicken breast with prunes

Oven chicken breast with broccoli and cauliflower

How to cook delicious and healthy dish with chicken breast and cauliflower - watch the video.

Video: Chicken breast with vegetables in the oven

Oven chicken breast with bell pepper

Video: HOW TO PREPARE CHICKEN BREAST WITH PEPPER IN THE OVEN

Chicken breast in the oven in soy sauce

To prepare a dish we need:

• chicken fillet - 0.5 kg
• about 100 ml of soy sauce
• 4 cloves of garlic
• vegetable oil

Cooking:

• To keep the meat juicy and tender after baking in the oven, it is better to leave it in one piece, without cutting it into pieces.
• Rinse the meat and pat dry with a paper towel. Peel the cloves of garlic from the film, and cut in half. Place the fillets in a baking dish (grease with vegetable oil). Prepare the cuts in the chicken fillet and insert the halves of the garlic into them.
• Pour soy sauce over the meat, falling into the cuts. We put aside the meat for impregnation. This will take 20-30 minutes.
• We turn on the oven and, when the meat is marinated, we send it to bake. At 200 degrees, chicken breasts will cook in 30 minutes.

Video: Cooking juicy chicken breasts in the oven with soy sauce

Chicken breast in the oven with buckwheat

Video: Chicken with buckwheat in the oven

How long should the chicken breast be baked in the oven?

• If you bake the chicken fillet in the oven, the dish will be ready in 45 minutes at 180 degrees.
• If the chicken breast is going to be cooked in a multicooker, it will take 1 hour in the "Stew" mode and 1.5 hours in the "Bake" mode.
• If the chicken breast is cooked in an airfryer, then it will take 20 minutes to prepare the dish (at 250 degrees).

How much to bake chicken breast in the oven by time

What side dish is suitable for chicken breast: a list

As a side dish for chicken fillet, you can serve:

• Vegetable stew
• Pasta
• Grilled vegetables
• Mushrooms
• Mashed potatoes

Video: DIET RECIPES

How beautiful to decorate a chicken breast on a festive table: ideas, photos

On the festive table, familiar dishes should look special. We offer you different options for decorating a baked chicken breast.

Video: Tender chicken breasts in foil

Chicken breast is a tender and dietary meat that cooks very quickly. There is a mass interesting recipes, which helps to diversify the family's diet and try Russian, European, Pan-Asian options for cooking pieces of poultry. Below we will tell you the recipes for chicken breast in a pan, consider the secrets of cooking and little subtleties that will never interfere with the hostess.

Chicken breast in sour cream sauce is a real lifesaver for busy housewives, when time for delights is sorely lacking, and all households are waiting for a hot dinner. The advantages of the dish are the low cost and simplicity of the ingredients, which, with a high degree of probability, are in every refrigerator.

What we need:

• chicken fillet - 500-800 g;
• sour cream - 250 g;
• a couple of tablespoons of flour;
• onions - 1 pc.;
• vegetable oil for frying - 50 ml;
• salt, pepper to taste;
• any spices (you can Provencal herbs or curry) - a pinch.

Let's start cooking.

1. Cut the chicken fillet into large cubes or strips - as you like. Fry quickly in hot vegetable oil, add onions to it and quickly fry everything again.
2. As soon as the chicken juices and turns white, this is a signal that it's time to add the sauce. Pour out a glass of sour cream, sprinkle with flour (with it, our sauce will acquire a pleasant, slightly oily consistency), heat everything up, let the sauce thicken and immediately turn off the stove.

The whole process takes hardly more than 10 minutes. In hot sauce, the breast reaches full readiness, acquires tenderness and "creaminess". All that remains is to sprinkle it with your favorite spices and serve it to the table.

Do not give the sauce a strong boil, otherwise the sour cream will "curl up".

The beauty of a dish is its versatility. Do you want to add a European flavor? Season Provencal herbs or Italian oregano. Would you like to eat dishes with a light Pan-Asian accent? Add a pinch of curry (just don't overdo it, because the spice is very bright). And you can choose any side dish: from spaghetti to the usual boiled potatoes. And how tasty is such a breast with mashed potatoes! Sprinkle with herbs, cut off a slice of bread and eat, savoring each bite.

Batter recipe

Fillet in batter in a pan is very similar to the favorite nuggets of children. Many mothers do just that: they fry chicken in batter, pass them off as nuggets and, as practice shows, children willingly believe, sweeping away without a trace. In addition, chicken breast, which is "by nature" rather dry, turns out to be very juicy in batter.

Ingredients for the recipe:

• 1 large chicken breast;
• egg;
• flour;
• 100 ml of kefir or fermented baked milk;
• salt, pepper to taste;
• oil for frying.

Cooking is very simple:

1. Cut the fillet from the bone, cut into pieces the size of a matchbox. The chicken will be even juicier if you marinate it in milk beforehand.
2. Let's prepare the batter. To do this, mix milk, egg, flour, salt and pepper. The dough should be as thick as sour cream - smooth, without lumps.
3. Heat vegetable oil in a skillet.
4. Now quickly dip the pieces of breast into the batter and throw them into the butter. Fry on both sides until golden brown.
5. Put the finished pieces on a paper towel and it will absorb excess fat.

We eat the appetizer hot, dipping it in barbecue sauce, ketchup or sour cream with herbs and garlic.

Tender chicken breast with cheese in a pan

It's no secret that men are big fans of French meat, which is distinguished by the presence of cheese cap... But it is always easy to prepare a kind of light version, where there is no mayonnaise, but there is dietary meat and cheese.

For this dish we need a piece of chicken fillet, vegetable oil and any hard cheese.

In a preheated skillet, fry the breast on both sides for a couple of minutes each (this way it will remain juicy), sprinkle with grated cheese, turn off the stove to melt the cheese. The chop is ready! Serve it with vegetables, potatoes or pasta.

You can take any cheese for the recipe. Very spicy option- with Dorblu cheese.

And for all fans of experiments, we offer another version of cheese chicken breast. To do this, cut the breast into two parts and stuff it with a triangle. processed cheese... We "sew up" the fillet with a toothpick, fry in a skillet until tender (about 10-12 minutes) and serve. The cheese will melt inside and nourish the meat with juices. Such a dish comes out surprisingly original and very tasty.

In a creamy sauce

Chicken breast in creamy sauce(and other body parts of a bird or rabbit) are called fricassee. Fricassee was invented by the French, known for their love of meat in different types sauce. In fact, this is a stew made from pieces of poultry, which are stewed in a fat creamy sauce, saturated with its juices and become surprisingly tender.

The mushrooms, finely chopped in the sauce, decorate the dish, but it is undesirable to give it to children.

If desired, you can add a little mustard to the sauce, egg yolks- an amazing, even noble, restaurant flavor, rare and unusual, will appear.

We need to prepare chicken fillet for a pound:

• 2 cloves of garlic;
• a glass of the fattest cream;
• Provencal herbs.
• vegetable oil for frying - 50 ml;

To begin with, fry the strips of chicken in vegetable oil, add garlic, pour cream and simmer until the meat is cooked. The cream will thicken in just a few minutes, and during this time the bird will have time to soak in the creamy juices. We season it with Provencal herbs and serve with tagliatelle pasta - nests from wide noodles. Finishing touch- grated Parmesan.

Fry fillets in mayonnaise sauce

When there is no cream or sour cream at hand, the favorite sauce of Russians - mayonnaise - will come to the rescue. Many criticize it for its dubious composition and high calorie content ... And nevertheless, it is difficult to find a person who is ready to give up a piece of breast marinated in mayonnaise with garlic.

For the recipe you need: 500 g of chicken fillet, mayonnaise, garlic, vegetable oil, black pepper.

1. We beat off the pieces of the breast at random. You don't have to make them too thin, the pieces can be of different sizes.
2. Now add some salt to them, squeeze out the garlic (or three of it on a fine grater), generously coat with mayonnaise sauce and fry on both sides in vegetable oil.
3. It takes 10 minutes to cook, but the poultry soaked in the sauce literally melts in your mouth.

Serve it with baked potatoes, butter and fresh cucumber- the meal will turn out to be royal!

In an amicable way, the meat should be marinated for 30-60 minutes and it is easy to prepare it in this way for two to three days. The chicken lies quietly in the refrigerator and only gets better, marinating in mayonnaise with garlic. It is very comfortable. It's easy to prepare meat ahead of time and then quickly fry it for dinner (or in the morning to take lunch with you to work).

Chop fried in bread crumbs

Chicken schnitzel, as the chicken chop in breadcrumbs is called in another way, claims the right to be called restaurant dish... It is tasty, unusual and looks gorgeous when served. A kind of steak is quite simple to prepare, and most importantly, it does not require restaurant costs.

Ingredients:

• 500 g chicken breast;
• bread crumbs - 100 g;
• two chicken eggs;
• sunflower oil;
• salt, spices.

Our task is to very thinly beat off the chicken fillet. To do this, we cut the breast along the fibers into 2 parts, and then beat them with a hammer on a wooden board. The meat should be slightly thicker than newsprint: the schnitzel becomes several times wider. Sprinkle it with spices.

1. Preheat the frying pan.
2. Beat the chicken eggs with a fork and salt. We dip a piece of meat in eggs, then dip it in breading (generously!) And toss it into the sizzling butter.
3. Fry until crusty on both sides, let the excess oil drain on a paper towel.

The meat is cooked almost instantly, and hot hot oil and a "fur coat" of crackers tightly seal the aromas of the chicken. Schnitzel spreads with juice, as soon as it is cut with a knife! The dish is great with vegetables, served with potatoes and pasta. Want to surprise your friends at a party? Cook schnitzel and you can't go wrong!

Regular garlic is appropriate as a spice, but now it is easy to find special croutons on sale, to which the manufacturer has added spices. And just cook them yourself at home - just grind the croutons in a blender with garlic, pepper and any spices.

In soy sauce

Chicken breast meat changes taste surprisingly well depending on the type of marinade. Soy sauce, especially when mixed with honey, oranges and ginger, gives the breast the same flavor that is very much loved in Asia. But it is Asian cuisine that is in great favor today.

To prepare such a breast, prepare a poultry fillet, soy sauce, a little honey, a ginger root and one ripe orange, you need to completely squeeze the juice out of it.

Cooking the sauce:

1. Add honey to the soy sauce.
2. Rub a little ginger.
3. Dilute with orange juice.

Salt, pepper is not necessary. For piquancy, you can squeeze out some garlic.

We immerse the chicken pieces in the sauce and marinate for 3 to 5 hours, after which we fry them in a little vegetable oil. Can be cooked in a grill pan - fillet will look very appetizing. The option goes perfectly with baked zucchini, eggplant, tomatoes, beans and, of course, with rice.

The original recipe in bacon in a pan

The breast, wrapped in strips of bacon, turns out to be spicy and juicy, with a subtle smoky aftertaste. It looks so interesting, which seems like aerobatics of the art of cooking. Although in reality everything is elementary!

Cooking step by step:

1. Cut the chicken breast into two parts and beat off.
2. Lubricate with salt and pepper.
3. Three cheese on top of the breast.
4. We twist the roll.
5. Wrap the roll in bacon.
6. We "pinch" the edges with a toothpick (you can wrap it with culinary thread).
7. Fry over high heat in a skillet.
8. Close with a lid and simmer for another 5-7 minutes.
9. Remove the lid, untie the "laces" of the roll.

Serve the rolls with a garnish of vegetables, french fries and barbecue sauce. There are 5-7 such rolls in a frying pan. If the company is large, prepare them in advance, refrigerate them. It turns out an original snack, which is always eaten first. You can also pour cream over the rolls and bake in the oven for a quarter of an hour. It will turn out completely different, but delightful tasty dish, which received the name "boyar-style meat" in some cafes.

Steam the large chicken fillets:

• tomatoes - a couple of large;
• eggplant - 1 pc.;
• zucchini - 1 pc. (small fruit);
• a large bunch of greenery;
• seasoned salt to taste;
• vegetable oil (used for frying) - 50 ml.

You are free to choose any vegetables - green beans, cauliflower, broccoli, carrots. The more variety there is, the tastier the dish will turn out.

1. Cut the vegetables into cubes and fry over high heat. We cut the breast and fry it too, but in a separate frying pan.
2. Combine meat, vegetables, herbs and spices and simmer until tender. Tomatoes should be added last - they produce a lot of juice, so that the stew becomes watery. But, if you like meals with a consistency between the first and second, cook it your own way.
3. The final step is spices and garlic. A juicy stew will turn out to be especially tasty from seasonal vegetables; it is eaten as independent dish eating bread.

Chicken breast - universal product... It is always best to keep a package of frozen fillets in the refrigerator. Lean, juicy when correct preparation, it goes well not only with hearty ingredients like mushrooms, meat and cheese, but even with pineapples, dried fruits, nuts (remember the Georgian satsivi). And it prepares in minutes! Allow yourself to experiment, be full and happy.

Time: 50 min.

Servings: 2-3

Difficulty: 2 out of 5

Several recipes for incredibly delicious chicken breast cooked with vegetables in a slow cooker

Is it possible to cook a bird so that it becomes an independent dish. Of course you can! And a vivid example of this is chicken breast with vegetables in a slow cooker.

Especially if it is stewed with tomatoes and your favorite spices. Then the dish will have a rich, bright color, and its aroma will gather everyone in the kitchen in a matter of seconds.

To begin with, I will tell you how to cook a chicken with tomatoes, and then it will be the turn of zucchini, broccoli and Chinese cabbage.

Ingredients:

Cooking process

Step 1

The Bulgarian pepper must be washed and removed from the stalk and grains. Cut it into small wedges.

We also peel the onion, rinse it and chop it finely. And we do the same with tomatoes. Put peppers, onions and tomatoes in layers in the bowl of the "miracle oven". Some of the vegetables should remain on the table.

Step 2

Wash and dry the chicken with a paper towel. Now it needs to be cut, but not coarsely. Add salt and pepper to it and place it on top of the vegetables. Now another layer of peppers, tomatoes and onions.

Step 3

We set the Baking program and wait forty-five minutes. You don't need to add water or oil to this dish. The food is very tasty, and it takes very little time to prepare it. Breast with tomatoes can be given to children, but for those who are on a diet, this is just a godsend.

Chicken with mushrooms in vegetables

What is required

• A pound of fillets.
• A little more mushrooms (I like oyster mushrooms in this recipe).
• A couple of carrots.
• Two onion heads.
• Greenery.

Cooking technology

Step 1

Wash the meat and cut into medium wedges. In the multicooker, set the "Baking" mode and set the timer for an hour. Lubricate the bowl with vegetable oil and put the chicken there.

While it is fried, clean and chop the mushrooms. If fifteen minutes have passed since the beginning of frying, then we send the mushrooms to the meat. Timed ten minutes.

Step 2

Cut the pepper into strips, and after ten minutes put it in the "magic pot". Now we timed another ten minutes. When they pass, you will need to send finely chopped onions and carrots, grated on a coarse grater, to the multicooker. Everything needs to be salted and you can rest until the end of the program. The only thing is, five minutes before the beep, put the chopped greens in the multicooker.

Chicken with broccoli

What is required

• One chicken breast.
• Small forks of broccoli.
• A couple of tablespoons of sour cream.
• A spoonful of soy sauce.
• Half a glass of water.

Cooking process

Step 1

Rinse the breast thoroughly, remove the skin and all films, cut as you like. Wash the cabbage well and disassemble it into inflorescences. Since our dish is dietary, we will not salt it, but add soy sauce.

Step 2

Place the meat in the Miracle Oven and set the Stew program. Add water and sour cream.

If you cut the chicken coarsely, then the dish will cook for about an hour. If it's shallow, then forty minutes will be enough.

Step 3

The broccoli should be placed in the cultivator fifteen minutes before the beep sounds. You need to eat this dish hot. You can add finely chopped fresh herbs.

Fillet in zucchini

What is required

• A little more than a pound of chicken fillet.
• One zucchini.
• Two tablespoons of vegetable oil.
• As many tomato paste.
• A spoonful of soy sauce.
• A teaspoon of dry oregano.
• A little black pepper.

Cooking technology

Step 1

Wash the chicken, dry it with napkins, remove excess films and cut into cubes. Pour oil into a multicooker and wait for it to heat up. Set to Bake, place the pieces of meat and close the lid. Let them brown a little.

Step 2

If you have a young zucchini, you do not need to peel it. Just wash, cut into large cubes and send to fillets.

Now it's time for tomato paste, soy sauce and spices. Mix everything well. are fried in the "Baking" mode for a little more than half an hour. This dish can be served separately, or it can be served with a side dish of any cereals.

Breast and Chinese cabbage

What is required

• One fillet.
• One hundred and fifty grams of cabbage.
• One egg.
• Onion head.
• Salt with pepper.
• Spices for vegetables.

Cooking technology

Step 1

If there is skin on the breast, be sure to remove it. Wash it and cut it into small pieces. Rub them with spices. Peel the head of the onion, wash it and chop it finely. Wash and chop Peking.

Step 2

Mix the egg with the spices and pour over the cabbage and onion. Mix everything. Pour vegetable oil into the "miracle oven" and let it warm up. Then send the fillets there, and place the vegetables in the egg on top.

In the "Baking" mode, the dish will cook for a little over half an hour. You need to carefully remove food from the multicooker using a spatula.

All the recipes are quite interesting, and the dishes are quite tasty, filling and almost contain calories.

See another variation of this dish in the video below: