Breast with beans - a healthy dinner is easy to prepare. Recipes for chicken breast and beans: in the oven, multi-cooker, in the pan

Breast with beans - a healthy dinner is easy to prepare. Recipes for chicken breast and beans: in the oven, multi-cooker, in the pan

Breast can be cooked with both boiled and canned beans.

It also goes well with green beans.

Beef Breast - Basic Cooking Principles

The breast is pre-washed, dried and cut into pieces. Then the meat is fried or stewed with vegetables. Only after the meat is practically cooked, spread boiled or canned beans. Season with spices, salt and add tomato or other sauce. Cover and stew literally 15-20 minutes.

A pile of beans is cooked in an oven or a slow cooker. To cook this dish in the oven, the meat is cooked in the same way as in the first case, then put it in the form, put the beans and tomatoes on top, cover with foil and send to bake. Shortly before the readiness, the foil is removed to form an appetizing crust on top.

In addition to beans, you can add other vegetables to this dish, such as potatoes, mushrooms, etc.

Recipe 1. Breast with beans


chicken breasts - two pcs .;

jar of canned white beans;

200 grams of leek;

150 ml of heavy cream;

salt and pepper white.

Method of preparation

1. Rinse the chicken meat, remove skin, dry with a napkin, salt and season with white pepper. Add leek to shredded rings to the meat. Open the jar of beans, drain the liquid and shift to the chicken breast. Pour all the cream and mix.

2. Make four small envelopes out of foil. In each place a piece of chicken fillet and add the mixture of beans and onions in cream. Close the envelopes tightly, put on a baking sheet and bake in a preheated 200C oven for half an hour. Put the contents of the envelope on a plate and serve to the table.

Recipe 2. Chicken Breast with Green Beans


250 g chicken breast;

200 g of green string beans (fresh or frozen);

50 ml sour cream;

a handful of walnut kernels;


spices and salt;

fresh dill - a bunch; lean oil.

Method of preparation

1. Cut the washed and slightly dried chicken breast into strips. We spread in a bowl, add according to Art. spoon of juice and lemon peel. Season with rosemary, thyme and basil. Leave for a while to marinate.

2. Wash the beans, remove the tails and boil for about five minutes. Walnuts grind in a blender. Rinse the dill and finely ruby ​​with a knife.

3. In the heated vegetable oil lay out chicken and fry. Then add the beans and chopped dill to the meat and stew for another ten minutes. At the end of cooking add ground nuts. Serve on the table in a warm form, watering sour cream.

Recipe 3. Breast with canned beans


500 g chicken breast;

can of white canned beans;

two onions;

80 ml tomato paste;

salt and seasoning;

sunflower oil.

Method of preparation

1. Cut the washed and dried breast in small pieces. Season the meat with salt and spices. Add the tomato paste to the chicken, mix and leave to marinate for a while. Peel the onion, rinse and cut into half rings.

2. Fry the chicken in heated sunflower oil. Add the shredded onions to the almost finished meat, mix well and continue to fry.

3. Open the jar of beans, pour the liquid and send it to the meat with onions. Here also add a little tomato paste and mix. We continue to simmer, closing the lid, on low heat until tender. Serve the breast with a side dish of cereals or potatoes.

Recipe 4. Breast with red beans and pepper


0.5 kg chicken breast;

300 grams of red beans;

40 g olive oil;

125 g chicken broth;

100 g Parmesan;

onion head;

spring onions;

two pods of sweet pepper;

50 ml of yogurt;

garlic, salt and bay leaf.

Method of preparation

1. Wash the chicken breast, dip it in a napkin, cut into long pieces, salt and leave. Onions clean and cut into half rings. At sweet pepper, cut tails and clean partitions and seeds. Cut into quarters and chop into thin strips. Sort out the beans, rinse, soak for a couple of hours and boil until done. 2. Meat lightly fried in olive oil. Then add the chopped sweet peppers and onions and continue to fry until the vegetables are soft. Put boiled beans into a mixture of chicken and vegetables, pour in half a cup of chicken broth and add two finely chopped garlic cloves. We also put yoghurt here, season with salt and pepper and sprinkle with chopped green onions. We continue to simmer for half an hour on low heat.

3. Sprinkle the cooked breast with beans with grated parmesan and serve to the table.

Recipe 5. Breast with beans in a slow cooker


half a glass of water;

onion head;

chicken breast - 400 g;

5 g black ground pepper;

400 g white beans in canned tomato;

40 ml of refined vegetable oil;

two cloves of garlic;

40 ml of soy sauce.

Method of preparation

1. Pour oil on the bottom of the multicooker, turn on the “Frying” mode for a quarter of an hour. Put the sliced ​​chicken breast into the bowl and fry, after five minutes, mix.

2. Peel the garlic and onion and finely chop with a knife. Add vegetables to the meat and continue to fry. Open a jar of beans, spread it to the chicken, pour in water and soy sauce. Salt and pepper. Set the mode “Quenching” for 40 minutes. Close the lid and prepare the allotted time. Breast with beans, sprinkle with herbs.

Recipe 6. Breast with beans and potatoes


300 grams of red beans;

three chicken breasts;

five potatoes;


large onion;

half a liter of water;

two cloves of garlic;

40 g of mustard;

60 ml of vegetable oil;

spices and salt;

half a lemon

Method of preparation

1. Reassemble the beans, rinse and soak overnight. Mix mustard, spices, vegetable oil, juice of half a lemon, add finely chopped garlic. Cut the breast into small pieces and cover with the resulting marinade. Mix well and leave to marinate overnight.

2. Boil the beans until tender. Peel the carrots, potatoes and onions, wash them and cut them into rings. Put the chicken in a deep heat-resistant container, spread the potatoes on top, then the carrot and onion, put the beans in the last layer. Season with salt and seasoning. 3. Pour water into the form and put in the oven for about forty minutes. Periodically add water to keep the dish dry. Serve hot, garnished with chopped greens.

Recipe 7. Breast with beans and dumplings


chicken breast - four pcs .;

onion head;

zucchini - 300 g;

400 g canned beans;

canned tomatoes - 400 g;

flour - 20 g;

sunflower oil - 50 ml;

chicken broth - 300 ml;

ground black pepper and salt.

For dumplings:

pancake flour - 100 g;

a mixture of herbs - 20 grams;

vegetable oil - 50 ml.

Method of preparation

1. The oven is heated to 180 degrees. Wash the breast, lightly dry it, and cut into small pieces. Onions clean, rinse and chop slices. Peel zucchini and chop coarsely.

2. In a pan, heat the butter and fry the chicken in it for about eight minutes, until the meat becomes brown. Shifts roasted breast in a deep heat-resistant capacity.

3. In the pan, where the meat was fried, lay out the onion and fry it over low heat until soft. Stir in the flour continuously, pour in flour and pour in some chicken broth. Keep on fire until the mixture begins to thicken. Spread it on chicken meat.

4. Drain liquid from the beans and rinse them under the tap. Squash fry with tomatoes, then add the beans, wait for the mixture of vegetables to boil, pepper and salt. We warm everything together for about five minutes, and pour the mixture of vegetables into the mold. Cover with lid and send to the oven for a quarter of an hour.

5. In a bowl, mix the butter and flour, season with herbs, pepper and salt. Add water and knead the dough. We form eight dumplings. We take the breast and beans out of the oven and lay them on top. Again, put in the oven and bake, without covering 15 more minutes.

Recipe 8. Stuffed Chicken Breast with Beans


two chicken breast;

60 g soft cheese;

Bulgarian peppers - 2 pcs .;

two glasses of beans;

2 stalked celery;

two onions;

60 ml of vegetable oil;

20 g of tomato paste;

a half tsp seasonings for chicken;

salt, red and black pepper - on the tip of a knife; two cloves of garlic.

Method of preparation

1. Boil the beans according to the package instructions. At the end of cooking salt.

2. Wash the sweet pepper, peel off the walls and seeds and finely chop. In a deep bowl, mix the cheese with the crushed pepper. Season with spices for chicken and mix.

3. Wash and dry the breasts. Using a sharp knife in each, make a pocket where you put the stuffing. Fix the edges with toothpicks. Salt and pepper on both sides. Lightly fry in hot vegetable oil until golden. Put the breasts on a plate.

4. Peel the garlic and onions, and rinse. Chop the onion in half rings and chop the garlic finely with a knife. Fry everything in a frying pan where the chicken was roasted until transparent.

5. Heat oven to 180C. Cut four sheets of foil. Put boiled beans on each one, place the stuffed breast on top and sprinkle with hot pepper. Wrap tightly in foil and transfer to baking sheet. Send to the oven for 25 minutes.

6. Take the breast and beans out of the oven, leave for five minutes, then expand, put on a plate, sprinkle with chopped greens and serve with a salad of vegetables.

Recipe 9. Soup with breast, beans and corn


chicken breast - 300 g;

600 ml chicken broth;

10 g curry;

pepper and salt;

onion head;

one pod of chili;

clove of garlic;

40 g of ghee;

Three celery stalks;

250 g boiled beans;

250 grams of frozen corn;

6 dried tomatoes;

green onions and parsley;

100 g cream cheese.

Method of preparation

1. In a saucepan with a thick bottom, dissolve the butter. Peel the garlic and onions, rinse and finely chop with a knife. At the chili pepper cut tail, remove the seeds and finely chop up. Fry everything together until soft. Celery shred in small pieces and add to the pan.

2. Rinse the breast and cut into small pieces. Put the meat to the vegetables, curry and fry until rosy. Pour chicken broth with vegetables, wait until it boils, and boil for five minutes.

3. Slice dried tomatoes. Add the tomatoes, beans and corn to the pan and continue cooking for another five minutes. Season with spices and salt, lay out the cheese and chopped greens. Turn off the heat as soon as the soup boils, and insist another quarter of an hour.

Recipe 10. Salad with breast and beans


one chicken breast;

jar of canned beans;

three pickled cucumbers;

onion head;

100 grams of cheese;


Method of preparation

1. Pickled cucumbers and boiled chicken breast cut into small cubes.

2. Fry the onion sliced ​​in half rings in a frying pan until golden brown. Cheese chop into large chips.

3. Open the can of beans and drain the liquid. All prepared products fold into a deep bowl, salt and season with mayonnaise. Stir and refrigerate for half an hour to infuse.

Breast with beans - tips and tricks from experienced chefs

  • Wash the breast breast only with a whole piece, without slicing, thus, the juices do not wash out, and the meat is tastier.
  • In order for the beans to boil faster, soak them for a few hours, then drain and boil the water.
  • When baking the breast and beans in the oven, cover the form with foil so that the dish does not burn and does not become dry. Before the end of cooking, it can be removed to form a ruddy crust on top.
  • If you fry a whole piece of breast, do not check its readiness with a fork. Juice will flow out of the punctures, and the meat will be dry.
  • Serve the breast with beans with pickles or vegetable salads.
Comments (0)