Breast in kefir - a gentle addition to any side dish. The best ways to cook chicken breast in kefir

Breast in kefir - a gentle addition to any side dish. The best ways to cook chicken breast in kefir

Breast in kefir - the basic principles of cooking

Poultry breast is healthy and tasty meat, but it has one drawback - it may turn out to be dry during cooking. Cooks use kefir as a marinade to make the breast juicy, tasty and soft.

Breast in kefir baked in the oven, fry in a pan or stew.

To diversify the dish, meat is cooked with mushrooms, vegetables, dried fruits and other products. If you bake or stew the breast with vegetables or potatoes, you get an independent dish that does not require additional preparation of a side dish.

Meat baked or fried without any additives, served with a side dish of potatoes, rice or pasta.

Breast is washed, remove skin and excess fat. Cut into pieces or leave one piece.

Kefir, greens and spices are used to make marinade, spread the meat into it, mix it so that it is evenly distributed over the entire surface of the breast, and leave to marinate for two hours. Then the meat is fried until ruddy, then pour the marinade and stew the breast until tender.

Recipe 1. Chicken breast in kefir

Ingredients

Half a kilo of chilled chicken breast;

crushed peppers and iodized salt;

a glass of kefir;

Art. spoonful of dried parsley;

two cloves of garlic.

Method of preparation

1. Separate breast fillet from skin and bones and rinse under tap. Drain the product with disposable towels. Cut the meat into oblong slices.

2. Put the meat in a bowl. Sprinkle the pieces of the breast with salt and dry them with dried parsley and pepper. Mix and pour kefir. Cover the dishes with a lid or foil and put them in the fridge for two hours to marinate the meat.

3. A deep saucepan is put on a slow fire, spread the meat in it along with the marinade, cover with the lid and stew until almost all the broth is evaporated, and the meat is soft. At the end add crushed garlic, mix and stew for another two minutes. Turn off the heat and insist the dish for another quarter of an hour. Serve meat with any side dish, greens and slices of white bread.

Recipe 2. Dietary chicken breast in yogurt

Ingredients

chicken breast;

two garlic cloves;

two onions;

150 ml of kefir;

salt and allspice;

75 ml of vegetable oil.

Method of preparation

1. Remove excess fat and skin from the breast, rinse and cut with a centimeter layer. Put the meat in a deep bowl.

2. Peel the onion and peel it with ringlets. Put the onion rings to the meat, salt, pepper and mash everything with your hands. Pour the kefir and gently mix the meat again to keep the onion intact. Put the dishes in the fridge for an hour and a half, so that the meat should be marinated.

3. Place the deep pan on the stove, pour in a little oil and heat it. Spread slices of meat and fry on both sides until golden brown. Put on a dish, decorate, and serve with a side dish. On the basis of kefir marinade can make a sauce for the breast.

Recipe 3. Breast in kefir in a slow cooker

Ingredients

500 g chilled chicken breast;

large onion;

two glasses of kefir;

iodized salt and ground pepper;

curry dessert spoon;

85 ml of sunflower oil.

Method of preparation

1. Separate the poultry meat from the bone, remove the skin and rinse under the tap. Cut the breast into medium chunks. Put the meat in a deep bowl. Peel the onion and chop into half rings.

2. Turn on the multicooker in baking mode. Pour oil into a container, put onions, and fry it until golden. Then add meat to it and cook, without changing the regime, for another ten minutes. Salt, season with pepper and curry.

3. Pour kefir breast in the container, mix and close tightly the lid. Put the slow cooker into extinguishing mode, set the timer for 30 minutes. Leave the meat for 15 minutes in warm mode. Arrange the garnish in the plates, place the meat on top with the gravy and sprinkle with greens.

Recipe 4. Breast in kefir, baked in the oven

Ingredients

chicken breast;

salt and black pepper;

kefir - 250 ml;

sunflower oil - 40 ml;

dried parsley and dill - on a pinch. Method of preparation

1. Washed breast, we dip with napkins and make small cuts across the fibers.

2. Pour kefir into the bowl, season it with spices and mix. Breast put in a deep dish, and pour the spicy kefir mixture. Sent in the fridge for three hours to marinate the meat.

3. Lubricate the oil form, lay in her breast and pour it with kefir marinade. Put the breast in the preheated oven for about forty minutes. If during this time the marinade is evaporated, and the meat begins to burn, we pour a little water to the bottom. Spread baked breast on a dish, and cut into wide chunks.

Recipe 5. Breast in kefir stewed with vegetables

Ingredients

300 g chicken breast;

three cloves of garlic;

300 ml of kefir;

hops-suneli spices;

two onions;

crushed pepper and salt;

carrot;

soy sauce;

two potatoes;

200 g of champignons;

two handfuls of beans.

Method of preparation

1. Wash the beans, soak in cold water in the evening.

2. Wash the breast, wipe with napkins and coarsely chop. Crushed peeled garlic, mix with salt, pepper and spices. We rub the mixture in the meat. Transfer the breast to the container.

3. Peel the onions. Cut one head into half rings, place in a cup and pour over kefir. Pour the marinade over the breast, mix and marinate for half an hour.

4. Clean and rinse the rest of the vegetables and mushrooms. Crumble the second head of onions, mushrooms, potatoes and carrots into quarters.

5. Put the cauldron on the fire, pour in some oil, and put the beans and mushrooms in it. Add water so that it only covers the mixture of mushrooms and beans. Simmer on moderate heat for a quarter of an hour.

6. Put potatoes in a cauldron, mix and cook for another ten minutes. Add water if necessary. Salt, pepper and add soy sauce to taste. We continue to stew until the vegetables are soft.

7. Place the breast in a separate frying pan, pour the marinade here, and simmer on low heat for about 30 minutes. Put the steamed vegetables on the plates, lay the pieces of breast in kefir on top.

Recipe 6. Turkey breast stewed in kefir

Ingredients

600 g turkey breast;

25 ml of vegetable oil;

half a liter of kefir;

half a liter of broth;

onion head;

a handful of dill and iodized salt.

Method of preparation

1. Rinse the meat thoroughly, dry with paper towels and cut into thin layers. Then cut the layers into oblong pieces.

2. Put the meat in a deep saucepan, salt and pour kefir. Mix everything well. Meat should practically float in kefir. Put in the fridge for two hours to marinate.

3. Peel the bow, rinse and finely rub. Put mashed onion in a saucepan with meat, pour oil here and put on the slowest fire. As soon as the breast in kefir boils, simmer it for another hour and a half. When the liquid has evaporated, add a little broth. Ten minutes before being ready to sprinkle the meat in a handful of dill and mix. Serve with potato garnish.

Recipe 7. Breast in kefir with greens and garlic

Ingredients

430 grams of chicken breast;

pepper and dill;

230 ml of kefir;

15 grams of garlic.

Method of preparation

1. Pour kefir into the cup. Rinse greens and obsushivaem. Finely chop with a knife. Garlic peel and pass through the garlic press. Put dill and garlic in kefir, season with pepper and mix.

2. Cut off the skin and excess fat from the washed and dried breast, cut it into portions and put it in the kefir marinade. Leave it in the fridge to marinate for an hour.

3. Put the breast pieces on the pan without oil, add the marinade, and simmer, covered, for half an hour. Serve breasts in kefir with vegetable garnish or salad.

Recipe 8. Baked turkey breast in kefir

Ingredients

one and a half kg of turkey breast;

salt and spices;

kefir - 300 ml;

lemon - half.

Method of preparation

1. Rinse, dry the turkey breast and make punctures with a sharp knife over the entire surface of the breast.

2. Pour kefir into a deep plate. Squeeze the juice of half a lemon into kefir, salt and season with spices. Stir until smooth and spread breast in marinade. Leave to marinate meat for three hours. 3. Fill the form with foil and spread the marinated breast on it. Wrap the meat in foil and bake in the oven for half an hour, at 200C. Serve breast with rice garnish and vegetable salad.

Recipe 9. Breast in kefir with cheese and mushrooms

Ingredients

800 g chicken breast;

300 g of champignons;

250 ml of kefir;

onion head;

bunch of greens;

carrot;

100 grams of cheese;

pepper, salt, and hop-suneli seasoning;

25 grams of garlic.

Method of preparation

1. Pour kefir into a deep bowl, season it with salt, hops-suneli and pepper. Squeeze out the same garlic. Finely cheese cheese and chop the greens with a knife. We put everything in a bowl with kefir and mix.

2. We will wash the breast, remove excess fat and skin, cut it into portions and fry slightly in a frying pan until golden brown. Put the fried meat on the bottom of the heat-resistant form.

3. On the remaining fat after meat, fry finely chopped onion and grated carrots until soft. Salt and season with pepper. Vegetable mix lay out on chicken breast. Fill kefir marinade on top and send to oven preheated to 200 ° C for 30 minutes. Meat when serving, you can pour the cream.

Recipe 10. Breast in kefir, baked with potatoes

Ingredients

chicken breast;

garlic - 4 teeth;

oregano and salt;

potatoes - 7 pcs .;

kefir - 150 g;

Tomato - 2 pcs.

Method of preparation

1. We wash the chicken breasts, dry them with paper towels, and cut them into large pieces. Kefir mix with salt, oregano and squeezed through a press, garlic. Pour the meat with the mixture, mix and leave to marinate for an hour and a half.

2. Peel the potatoes, wash them and cut into long slices, salt, season with oregano and spread to the bottom of the pan. On potatoes, arrange sliced ​​tomatoes. Top with the slices of chicken breast, and pour all the marinade.

3. Send the baking tray to the oven heated to 200C, and bake for about an hour. Willingness dishes determined by the softness of potatoes.

Recipe 11. Breast in kefir with prunes

Ingredients

two chicken breasts;

20 g butter;

100 ml of kefir; pepper, ground paprika, salt and seasoning for chicken;

three garlic cloves;

four prunes;

50 grams of cheese.

Method of preparation

1. Peel the garlic and chop it up with a knife. Cheese finely rubbed. Prune wash and cut into strips. Mix everything in deep dishes.

2. My breast under the tap, wipe with napkins and cut, without finishing cutting. Slightly repulse on both sides with a hammer. Fry breasts lightly on both sides.

3. Kefir mix with spices and ground paprika. Put in the breast sauce and leave to marinate for half an hour.

4. After this time, remove the breast, slightly wipe and fill the breast with a mixture of cheese and prunes.

5. Lay out the breasts on the deco, coat them with melted butter with a silicone brush, and put them in an oven preheated to 180C. Bake until rosy. Readiness breasts check, piercing it with a sharp knife. Breast in kefir served with sauce, herbs and fresh vegetables.

Breast in kefir - tips and tricks from the chef

Add seasonings and spices to this dish according to your taste and discretion. The breast is combined with almost any spices.

Kefir can be replaced with sour cream or natural yogurt.

Garlic will give the dish spice and flavor. To do this, crush several teeth directly into the marinade. It can also be put as a whole clove on a baking sheet during breast preparation.

To warm up the breast in kefir, lubricate it with pre-sour cream.

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