Who would have thought that chicken fillet, cooked or marinated in kefir, is so tasty, juicy and tender that it is simply impossible to resist this dish.
Surely, every hostess will agree that it is difficult to cook chicken breast so that it does not turn out to be harsh, dry and sometimes even tasteless. But thanks to kefir sauces and marinades, this part of the chicken can be cooked in such a way that even an experienced cook will envy your culinary skills.
Kefir preserves and increases chicken juices, making the meat soft and very juicy, giving it a special flavor notes.
Chicken fillet in kefir - a simple way to cook the original, tasty dish of the most affordable products available in the refrigerator almost at every hostess.
Chicken fillet in kefir - general principles of cooking
Chicken fillet in kefir can be cooked in a variety of ways, adding some products at will.
In some recipes it is supposed to add kefir during direct heat treatment (quenching or roasting) of meat, in others - fillets are put only in kefir marinade.
In any case, the chicken dish turns out delicious. Its main advantages are:
• Ease of cooking. Basically it takes only the processing of meat, and in the case of fillets, this procedure does not take much time, because this part of the chicken can be bought already finished.
• Product availability. Chicken is an economically advantageous meat, kefir also does not apply to expensive products. In addition, you can purchase both products in any store: both networked large markets, and in convenience stores.
• Nutritious and gustatory value, both cold and hot. Chicken fillet, even when heated, does not lose its taste. • Chicken and kefir - this is the perfect combination for the menu of the diet table.
• The dish is not fatty, it does not burden the stomach, but at the same time it is very nourishing.
• Any additional ingredients can be added to the dish. Both chicken and kefir are combined with almost all products: mushrooms, vegetables, spices, cheeses.
Recipe 1: Chicken fillet in kefir
Ingredients:
• kilogram of chicken fillet;
• 600 ml of kefir;
• salt, seasonings.
Cooking Method:
1. Thoroughly wash the chicken fillet, cut it into small pieces, put it in a bowl.
2. Sprinkle with salt, spices and seasonings. Stir.
3. Fill the meat with kefir so that the chicken is completely immersed in it.
4. Remove the fillet for two hours in the fridge.
5. After the time allotted for marinating, we warm the oven to 170 degrees.
6. Put the chicken fillet in a heat-resistant form, cook for an hour before the formation of an appetizing golden crust.
Recipe 2: Chicken fillet in kefir with cherry tomatoes and herbs
Ingredients:
• 800 grams of chicken fillet;
• 700 ml of kefir;
• two cloves of garlic;
• salt, a mixture of Italian herbs;
• cherry tomatoes.
Cooking Method:
1. Put the fillets in a bowl, put them in the sink under running water, rinse thoroughly. We shift on a paper towel, obsushivaem.
2. Pour kefir into a saucepan of the appropriate size, add chopped garlic, salt, herbs and pepper. Stir.
3. Put the prepared meat in kefir marinade. We remove the pan with chicken for 2-3 hours in the refrigerator.
4. We take cherry tomatoes, usually 250 grams is enough for this amount of meat, but you can use both more and less tomatoes.
5. We shift the chicken along with the marinade on a baking tray with deep sides, lay the cherry on top.
6. Bake at a temperature of 200 degrees for about 40 minutes.
7. After the time has expired, we are not in a hurry to remove the finished fillet from the oven off, let the meat stand for 5-10 minutes and brown.
Recipe 3: Chicken fillet in kefir with mustard and basil
Ingredients:
• one breast for 550-600 grams;
• 200 ml of kefir;
• 50 ml of vegetable oil;
• 5-6 basil twigs;
• a teaspoon of dry mustard;
• salt pepper;
• three cloves of garlic.
Cooking Method:
1. Rinse the breast, relieve the fillet from the skin and bones. Cut each fillet into 2-3 pieces.
2. Pour kefir into a deep container, pour dry mustard, mix it.
3. Rinse the basil leaves, shake off moisture and finely shred. Garlic peeled and chopped. We send both ingredients to kefir marinade.
4. Pour in vegetable oil and mix again. In addition to all the above, you can also add chopped chilli to the marinade - but this option is suitable for lovers of spicy dishes.
5. Spread the chicken pieces in the marinade.
6. Cover the container with a lid or cling film and remove for 6-8 hours in the refrigerator.
7. During marinating, we do not forget to turn the fillets from time to time so that the meat is soaked from all sides.
8. Put the chicken in the form, pour the marinade.
9. We send chicken fillet in kefir to the oven heated to 180 degrees for 20-30 minutes.
Recipe 4: Chicken fillet in kefir with cheese and mushrooms
Ingredients:
• 700 grams of fillet;
• 240 ml of kefir;
• 320 grams of champignons;
• onion;
• carrot;
• salt, hops-suneli, pepper;
• garlic clove;
• greenery;
• 125 grams of cheese.
Cooking Method:
1. Pour the kefir in a deep bowl, pour hops-suneli, pepper and salt.
2. Here we also lay out garlic passed through a press, grated cheese grated on the shallow side, and chopped fresh greens.
3. Wash the fillets, if necessary, cut the fat, remove the film. Cut into small cubes. Fry in a frying pan until light brown crust is formed.
4. We shift the chicken in a baking dish, evenly distributing it throughout the bottom. 5. Fry the shredded onion and finely grated carrot on the fat melted from the chicken fat. Salt, season with pepper.
6. We shift in shape over the chicken.
7. In another pan, fry slightly salted champignons, cut into small cubes.
8. Fried mushrooms laid out on top of the vegetable steaming.
9. Fill all the ingredients in the form of kefir marinade.
10. Cooking for 30 minutes, setting the temperature to 200 degrees.
Recipe 5: Chicken fillet in kefir with potatoes
Ingredients:
• a pound of chicken fillet;
• four cloves of garlic;
• 6-8 potatoes;
• 150 ml of kefir;
• salt, pepper, oregano;
• two tomatoes.
Cooking Method:
1. Cut into large pieces of washed and dried fillets.
2. Mix kefir with oregano, salt, chopped garlic, pepper.
3. Fill the resulting mixture laid in a bowl of meat pieces. We remove for 1.5 hours in the fridge to marinate.
4. Peel potatoes, cut into thin circles or ovals. Fold on the bottom of the pan. Sprinkle with spices and salt.
5. On top of the potatoes lay out sliced tomatoes in mugs.
6. The final layer lay out the pickled chicken fillet.
7. Fill all the marinade, which was a chicken, cook for about one hour at 200 degrees.
Recipe 6: Chicken fillet in kefir with prunes
Ingredients:
• 800 grams of chicken fillet;
• 25 grams of butter;
• 120 ml of kefir;
• garlic if desired;
• 4-5 prunes;
• 60 grams of cheese;
• paprika, salt, pepper.
Cooking Method:
1. Cut the peeled garlic with a knife into small cubes.
2. We rub cheese with medium-sized chips.
3. Rinse the prunes, wipe with a napkin and cut into long strips.
4. Mix all the prepared ingredients for chicken fillet sauce in a deep bowl.
5. We wash the fillets, dry them and cut them into two parts, but do not cut them to the end. It should be some kind of pocket. 6. Maximally open the “pocket”, trying not to break the junction. Slightly repel it with a hammer, fry in a pan until appetizing crust on both sides.
7. Mix the kefir with paprika and salt, spread the roast chicken into the mixture for 30 minutes.
8. Put the pickled fillet on a baking sheet, bake literally 10-15 minutes.
9. Serve, abundantly watered with cheese and prune sauce.
Recipe 7: Chicken fillet in kefir with vegetables
Ingredients:
• 350 grams of fillet;
• 280 ml of kefir;
• onion;
• carrot;
• 300 grams of green beans;
• two potatoes;
• 220 grams of champignons;
• salt pepper;
• hops suneli, soy sauce.
Cooking Method:
1. Coarsely chop the fillet, pre-washing and drying it.
2. Rub in a mixture of minced garlic, soy sauce, salt and spices. We shift the fillet to the pan or any other container. We clean for 20-30 minutes.
3. Fry the slightly settled meat in a greased pan to a blush, add the diced champignons and salt, fry until the moisture evaporates.
4. Peel the onions, carrots and potatoes. Cut into medium cubes.
5. Put the onion in a saucepan first, pour in a little butter, fry until softened. Add carrots, then potatoes. Pour in some water, add salt. Stew for 10 minutes.
6. Spread chicken and vegetables to vegetables, mix. Simmer another 10 minutes.
7. Add the string beans, pour kefir. Tomim on the slowest fire about 10 minutes. Turning off the gas.
Recipe 8: Chicken fillet in a kefir in a slow cooker
Ingredients:
• half a kilo of fillet;
• two glasses of kefir;
• teaspoon curry;
• salt pepper;
• one onion.
Cooking Method:
1. Wash the fillets and cut them into not too large cubes. Salt, pepper, mix.
2. Cut the onion into small cubes, spread in a bowl of the slow cooker.
3. Pour in vegetable oil, set the “Frying” mode, fry for 5-10 minutes until complete softening and the acquisition of a light blush. 4. As soon as the onion turns golden, we lay out the chicken fillet. Fry, stirring, until the crust of meat grabs.
5. Sprinkle curry meat, pour kefir. We make sure that the fermented milk product completely covers the chicken.
6. Cooking on the “Quenching” mode for 50 minutes. After about 30 minutes of cooking, open the cover of the multicooker and stir the meat.
7. Let the dish stand on the “Heated” mode for 10 minutes, then serve with crumbly rice and plenty of fresh greens.
Chicken fillet in kefir - tricks, tips
• If you use kefir only for marinating, then note that the longer the fillets lie in the marinade, the juicier it will turn out.
• In addition to the spices listed in the recipes, you can add any others at your discretion. Chicken fillet is combined with oregano, rosemary, curry, turmeric, paprika, garlic, chili pepper, herbs, thyme, greens.
• If you like the recipe, and there is no kefir available, you can use classic yogurt or plain sour cream instead.
• Do not forget about garlic, but at the same time do not put too much of it, just for a light aroma. For spiciness, you can put ground red pepper or crushed chilli.
• If you are cooking chicken fillet in kefir without vegetables, serve the meat with any traditional side dish: cereal, pasta, vegetables.
