White chicken meat can be fried, stewed, baked.
It all depends on the chosen recipe, your taste and desire at a particular time.
Chicken breasts can be prepared as usual everyday dishes, and interesting festive.
Chicken Breast with Tomatoes - General Cooking Principles
Chicken meat is separated from the carcass of the breast, cut across and removed the keel bone.
The most high-calorie part of the chicken - the skin, is also separated from the meat.
Meat from two sides beat off with a kitchen mallet.
This eliminates excess veins and stiffness. Cooked breasts are soft and juicy.
Almost all recipes for cooking chicken breast with tomatoes use garlic. It is divided into cloves, cleaned and cut, passed through a press or left in whole slices, depending on the recipe.
Fresh tomatoes cut into circles or cubes.
Cheese is usually ground on a grater.
Chicken breast baked with tomatoes
This is a classic recipe for cooking dietetic chicken meat in the oven. Breasts, under a fur coat of juicy tomatoes and cheese are amazing.
• one chicken breast from a big carcass;
• two tablespoons of sour cream (medium consistency);
• three cloves of garlic;
• one large tomato;
• fresh cut greens;
• one teaspoon of chicken seasoning;
• salt - to taste.
Peeled garlic feathers are thinly cut into several plates and carefully salted. In slices of chicken breast, make deep cuts, in which we put chopped garlic. Sour cream is mixed with seasoning for poultry, add salt. This mixture of grease pieces of chicken and leave to soak.
Tomatoes cut into circles, chopped greens. Chicken meat is placed in a dish for baking, tomatoes are placed on top. Once again thickly smeared with sour cream mixture and sprinkled with herbs. Bake in the oven at a temperature not exceeding 220 degrees. You can use the lower grill aerogrill.
Chicken Breast Stewed with Tomatoes
This recipe is ideal for lovers of stewed chicken breasts. Unusual spices and lime will add zest and spice to the dish.
• four chicken breasts;
• canned tomatoes;
• two glasses of cream;
• tomato sauce;
• fresh cilantro.
• half lime;
• garlic head;
• cumin - optional.
Chicken fillet cut into cubes. Garlic is peeled and passed through a press. To prepare the marinade, garlic, spices, coriander are mixed in a large bowl, all sprinkled with lime juice. Put the meat into the cooked marinade and leave in the fridge for ten hours. Add the marinated chicken meat to the onion chopped and browned in butter, fry. Then pour the tomato sauce and chopped canned tomatoes. Leave the stew with the lid closed over medium heat. Before readiness, sprinkle with cilantro and add cream. Tomim minute and turn off.
Chicken Breast with Tomatoes in Cream
Chicken breast meat is considered dietary. But sometimes you can diversify your menu and cook chicken fillet with medium-fat cream. The meat will be tender, and the added pieces of tomato will give juiciness and flavor.
• two chicken breasts;
• one medium lemon;
• one big tomato;
• a glass of 30% cream;
• one table egg;
• fresh greens.
Prepared chicken fillet cut into cubes of 3-4 centimeters. Salt, pepper, sprinkle with lemon juice and leave in a cold place for half an hour. Whip cream with yolk, add lemon zest. Tomatoes cut into cubes. Meat spread in a bowl for cooking, add chopped tomatoes and pour the mixture. Bake in the oven for 30 minutes.
Chicken Breast with Tomatoes “Rolls”
Chicken meat, cooked in the form of twisted rolls, is ideal for an ordinary dinner, and to meet guests. Breasts are baked in their own juice, so do not lose their useful properties and juiciness. Ingredients:
• 3-4 slices of chicken fillet;
• three fresh tomatoes;
• black pepper.
Chicken fillet is washed and dried. With a sharp knife make longitudinal cuts and unfold. Salt, pepper. Tomatoes, sliced, spread on meat. Add basil. Fileykas are rolled into rolls, the edges are fixed with wooden toothpicks. Put in the oven or fry in a pan on each side for three to five minutes. The dish is served with red dry wine.
Chicken Breast with Tomatoes “Pockets”
This recipe will help to diversify your menu. And it will be interesting for your children to make interesting pockets of chicken fillet. The dish is served with mashed potatoes, rice.
• 200 grams of butter;
• two eggs;
• chicken breast from one carcass;
• three garlic feathers;
• grated cheese;
• two or three medium sized tomatoes;
• cilantro, spices, salt.
Washed chicken breasts are notched and folded in half as a “pocket”. Tomatoes are crushed into cubes, cheese is passed through a grater. Garlic cloves peeled. Ready-made “pockets” of chicken fillet are stuffed with tomatoes, cheese and garlic. Salt to taste, add spices. The resulting patties are dipped in a beaten egg, coated in breadcrumbs or bread crumbs and fried in a frying pan or fryer. When serving sprinkle with herbs.
Chicken Breast with Curry Tomatoes
Thanks to the seasoning of curry chicken fillet for this recipe is tasty and fragrant. You can cook it in large portions, because even when heated, the meat remains juicy and tender with a hint of sour tomato.
• three chicken breasts;
• 4-5 fresh tomatoes;
• One clove of garlic;
• fresh greens;
• curry seasoning;
• sunflower oil.
Chicken meat is cut into pieces 2-3 cm in size, well sprinkled with seasoning, add salt and mix. Whole tomatoes put in a bowl, pour over boiling water and peel off. Sunflower oil is poured onto a pre-heated frying pan and spread over it seasoned chicken pieces. Two minutes fry on medium heat, then mix, cover with a lid and leave on slow gas for twenty minutes. Then add tomato pulp to the meat. After 10-15 minutes gravy will begin to thicken. At this point, add a clove of garlic and freshly chopped greens. All mix and leave for another minute to stand on a slow gas.
Chicken Breast with Tomatoes and Eggplants
Chicken meat cooked with fresh tomato and eggplant has a high calorie content and a pleasant spicy taste. The dish is a storehouse of vitamins and nutrients.
• 800-1000 grams of chicken breast meat;
• 150-200 grams of soft cheese "Mozzarella";
• one big fresh tomato;
• one eggplant;
• fresh basil;
• sunflower oil;
In the chicken fillet, rub in salt and pepper and fry in a pan on each side. Eggplant is cut across, then chopped into cubes, salt and fry in another pan. Tomato and cheese are cut into slices of medium size. In a heat-resistant dish, greased, spread a layer of eggplants, then put the pieces of chicken and again fall asleep eggplants. Top stack tomatoes and cheese, sprinkled with basil. Bake in the oven for ten to fifteen minutes.
Chicken Breast with Tomatoes, Zucchini and Mushrooms
In this unusual recipe for cooking chicken breasts with tomatoes, they use zucchini, mushrooms and thyme. A special exquisite taste will add dishes half a glass of white wine.
• 600-700 grams of chicken breasts;
• 250 grams of zucchini;
• 300 grams of champignons;
• two glasses of chicken broth;
• a piece of bacon;
• 150 grams of liquid sour cream;
• half a cup of white wine;
• half a pack of butter;
• thyme fresh;
• salt - to taste;
• ground pepper.
Chicken meat is divided into 12 servings, the fat is cut into as many slices. Thyme leaves break off the branches. Zucchini and mushrooms cut into cubes. Chicken breasts sprinkle with thyme, wrap each slice in lard and fry in a frying pan for 5-7 minutes. Then add mushrooms and cubes of zucchini, stew for five minutes. Spread the whole mixture out of the pan. To the remaining oil after frying, chicken broth and wine are poured in, thyme leaves and sour cream are added. Everything is mixed and brought to a boil. After the meat is filled with vegetables, salted, peppered and left to cook for another five minutes.
Chicken breast baked with tomatoes and dried apricots
In the preparation of baked chicken breasts according to this recipe, wine is also used. An interesting taste of the dish will turn out, if you add a few pieces of dried apricots and lemon juice.
• four chicken breasts;
• one kilogram of tomatoes;
• 150 grams of grated cheese;
• 100-120 grams of white wine;
• a glass of sour cream;
• sunflower oil;
• two bulbs;
• two cloves of garlic;
• one yolk;
• salt, seasoning - to taste.
Tomatoes cut into cubes. Dried apricots for steaming are filled with hot water. Then the water is drained and dried apricots are finely chopped. Shred garlic and onions. All spread in the pan with heated oil and fry. After five minutes, pour in the wine and stew for twenty minutes. Chicken meat is salted, peppered, breaded in flour and fried in another pan. Add grated cheese, lemon juice, egg yolk, salt, seasoning to sour cream. The heat-resistant form or baking sheet is greased, the sauce with tomatoes and dried apricots is poured onto it, pieces of chicken are placed on top, and poured over with a cheese-cream mixture. Bake in the oven at a temperature of not more than 210-220 degrees.
Chicken Breast with Tomatoes and Beans
A dish of stewed chicken breast with vegetables contains many vitamins and nutrients. Vegetables help the meat to be absorbed faster by the body, and thanks to the beans, the dish will become more satisfying.
• two or three chicken breasts;
• 150 grams of beans (pods);
• two pieces of onion;
• two fresh tomatoes;
• two carrots;
• two sweet bell peppers;
• two tablespoons of sunflower oil;
• seasoning, salt, ground pepper.
Prepared chicken breast meat, cut into squares of two to three centimeters. Tomatoes are watered with boiling water and free them from the skins. Onions are crushed, carrots and peppers are cut into strips. Chicken breasts are fried in a frying pan in sunflower oil. Add onions, carrots and stir fry for a few more minutes. Then put the tomatoes, beans and sweet peppers. Add seasoning, salt, pepper, mix everything thoroughly. Leave to simmer for 20-30 minutes with the lid closed. Wine is added at the end of frying. The best side dish for this dish is rice. Rice or boiled potatoes are ideal for garnish.
Tomato Breast - Tricks and Tips
• Chicken fillet is recommended to be salted at the end of cooking, because from the salt the meat can fry quickly and become tough.
• One medium-sized chicken breast weighs approximately 500 grams.
• The dish will be tastier if you use chilled rather than frozen meat. If you got the chicken fillet out of the freezer, do not start cooking until it is completely defrosted.
• When fresh parsley, dill, basil and other greens are added to chicken breast dishes, it is better not to use the stems.
• If you have not pre-fried breast meat in a frying pan, then the cooking time in the oven should be more than fifteen to twenty minutes.
• Grated hard cheese, which is sprinkled with dishes, can be replaced with melted cheese or mozzarella.
• Do not leave meat on the board for a long time, as the tree absorbs part of its sap.