Chicken fillet is a wonderful dietary meat, which is a pleasure to cook.
It is fried quickly and easily combined with any side dish.
This may be porridge, spaghetti, cooked potatoes in any form or just fresh vegetables.
Given the lean taste of the fillet, it is often very seasoned.
Read the recipes carefully and feel free to experiment. It is extremely difficult to find a spice incompatible with chicken breast.
Many variations exist on the subject of Caucasian sauces for poultry dishes. If you sacrifice a few spiciness, then the sweetish fruit sauces are very much to the taste of the kids. And, replacing the wine in the recipe with grape or pomegranate juice, you can adapt them.
Fried Chicken Fillet - Basic Cooking Principles
• To cook roasted chicken fillet you will need a frying pan for frying, two chopping boards, a special chopper (hammer) and a knife. It may also require several small deep bowls.
• Before processing, chicken fillets should be well washed under a tap and wiped dry. Excess films and pieces of the remaining chicken fat are cut off when washing the meat.
• The cutting and the rest of the preparation of the fillet for frying depends on the selected recipe and is indicated in it.
• The white meat of which the chicken breast is made is very tender, when roasted it turns out dryish. To make it juicy, it is fried in batter, stuffed or with vegetables. Often, such meat is cooked in a sauce or marinated before frying.
Fried chicken fillet in sweet sauce
Ingredients:
• a pound of chilled chicken fillet;
• lean refined oil - 75 ml;
• two tables. l honey
• 0.5 medium lemon;
• 5 ml of soy (dark) sauce;
• a tablespoon of potato starch;
• ground paprika - 3 grams;
• hot red pepper - a small pinch;
• thyme.
Cooking Method: 1. Wet slightly with a napkin, dry the chicken fillet and cut into medium-sized slices.
2. Fry chicken meat in a pan on all sides, ensuring the formation of a smooth golden brown crust. So that the tender fillet does not dry out, fry over high heat, constantly turning the pieces.
3. Mix soy sauce with freshly squeezed lemon juice, honey and sugar. Add ground paprika, thyme with hot pepper, add salt and mix well. Do not add salt immediately, soy sauces are usually quite salty, so first remove the sample.
4. In a frying pan with meat gently, with constant stirring, pour a thin stream of prepared sauce. Reduce heat and simmer the fillet with moderate heating for 10-15 minutes.
5. In boiled cooled water (40 ml) dissolve potato starch and add the mixture to the meat. Stir well and keep at minimum heat until thickened.
Fried chicken fillet stuffed with dried tomatoes with Mozzarella cheese
Ingredients:
• one chicken breast;
• Mozzarella cheese (mini) - 150 grams;
• dried tomatoes - 100 grams;
• a small bunch of lettuce leaves;
• 30 gr. butter, unsalted butter;
• three small cloves of garlic;
• four cherry tomatoes;
• Thyme (fresh).
Cooking Method:
1. Remove the skin from the breast and carefully separate the fillet from the keel bone with a knife. Wash well under running water and dry.
2. From the side of the thickened edge, make an incision in the form of a deep “pocket”. When notching, try not to cut through the meat.
3. Cut the shaped portion of Mozzarella cheese in half lengthwise and put it in a “pocket” along with finely chopped dried tomatoes.
4. After warming up the olive oil, fry the chicken fillet in it on both sides, seeking easy rosy.
5. Lightly salt the meat, pepper, add thyme with finely chopped garlic. Add the butter and continue to fry under the lid until done. Roast 10 min. constantly watering the breast with hot oil from the pan.
Fried chicken fillet in plum sauce - “Caucasian motives”
Ingredients:
• chicken fillet - 700 grams;
• 0.5 Art. l table 9% vinegar;
• three umbrella carnations;
• four spoons of frozen rast. oils;
• a teaspoon of finished “soft” mustard;
• to taste “Spices for poultry”.
Sauce:
• 1/2 spicy fresh peppercorn;
• two large tomatoes;
• four large plums;
• 5-6 sprigs of fresh parsley;
• granulated sugar - 1 tsp.
Cooking Method:
1. Purchase spices together with cloves and place them in a deep container filled with one and a half liters of cold drinking water. Pour in vinegar and place in the marinade the washed chicken fillet for half an hour.
2. Pour tomatoes and plums with boiling water and remove the skin from them. Remove bones from plums and cut them into small pieces together with tomatoes and hot peppers. Transfer the chopped products to a small saucepan, quickly bring to a boil and cover with a lid, boil on moderate heat for 20 minutes. Do not forget to stir periodically, otherwise the sauce will burn.
3. Add chopped parsley, granulated sugar and lightly salt in the sauce. Continue cooking, stirring constantly until thick, about 40 minutes. Chill the sauce until smooth with a blender or twist in a meat grinder.
4. Remove the chicken meat from the marinade and dry well, wiping paper on all sides with a paper towel.
5. Cut fillets in the same, medium-sized pieces, rub each mustard and fry in warm oil. It will take 3 minutes for each “flat” side to get a ruddy crust.
6. Put the roasted chicken fillet on a plate and pour plum sauce on top.
Vegetables, stewed with fried chicken fillet in soy sauce
Ingredients:
• 600 grams of chilled chicken breast (fillet);
• 1 lettuce;
• garlic - 4 large teeth;
• two sweet peppers;
• wine (balsamic) vinegar 2 tbsp. l .;
• 75 ml of soy (light) sauce; • one tablespoon of sugar.
Cooking Method:
1. Clean the fillets from excess film and residues of chicken fat. Rinse well, repel and cut not too large strips.
2. Dip the breast pieces into well-seasoned butter and fry until golden. Breast preparing very quickly. It is enough to hold it on high heat for two minutes on each side.
3. Place red-baked fillet pieces on a separate plate, and add a spoonful of oil to the pan. Dip the chopped onion in the heated oil. Add chopped thin garlic petals (plates). Fry for two minutes, until a strong aroma of vegetables.
4. Add chopped sweet pepper pulp. Simmer until the pepper softens.
5. Add balsamic vinegar mixed with light soy sauce to vegetables. Put the sugar and, stirring constantly, simmer another minute.
6. Place the fried chicken pieces in the vegetables. Mix everything well and leave to stew for a quarter of an hour with moderate heat. Cover the pan with a lid and do not forget to mix its contents during the fire.
Deep fried chicken fillet with cottage cheese
Ingredients:
• 600-700 gr. chicken breast (2 fillets);
• 200 gr. low fat cottage cheese;
• one egg;
• one and a half tablespoons of wheat flour;
• a small clove of garlic;
• breadcrumbs (white);
• fresh dill - 2-3 sprigs without stems.
Cooking Method:
1. Before cutting to the end, cut the chicken fillet along the fibers and unfold. Beat off with a kitchen hammer. Rub into the meat a mixture of table salt and ground pepper with the addition of crushed garlic press.
2. Mix the curd with the raw yolk and grind the mass through a sieve. It is also possible to kill with a blender. Salt, add ground pepper. Add chopped dill and mix thoroughly.
3. Put curd filling on half of the broken fillet, cover the second one and fix the free edge with wooden toothpicks. You can not fix, but then slightly beat off the edge of the gavel. 4. Dip the stuffed breast in flour, dip in well-whipped protein. Roll again, but not in flour, but in breadcrumbs.
5. Dip the breaded fillet in the hot oil and fry each side to achieve a smooth ruddy crust. There should be enough oil in the pan so that it covers the fillet to half. If you have a fryer, you can use it.
Chops with cheese from fried chicken fillet in batter
Ingredients:
• chicken breast - 350-400 gr .;
• 200 g of hard “Kostroma” cheese;
• eggs - 3 pcs .;
• mayonnaise - 50 gr. (2 tablespoons);
• 3-4 Art. l white flour.
Cooking Method:
1. Wash the fillet under the tap and wipe it dry with a paper napkin.
2. Cut the chicken meat into layers and beat off a little with a cooking hoe (hammer). Cut fillets across the fibers in chunks no thicker than one centimeter.
3. Salt each bite, pepper it lightly and leave for a short time.
4. Mix mayonnaise with well-spread eggs and, stirring constantly with a whisk, add flour. Continue until you get a homogeneous dough, the thickness is somewhat thicker than for the fritters.
5. Dip the battered chicken fillet with one side into the batter and dip this side into the well-cooked fat in the pan.
6. When the bottom starts to slightly blush, put on the meat a little grated cheese. Pour the batter on top of it with a spoon, so that the dough completely covers the cheese and wait until the dough “grabs”. Turn the chop over and fry from the second side until cooked.
Fried chicken fillet with mushrooms in a delicate cream sauce
Ingredients:
• 600 g chilled chicken breast;
• 400 gr. fresh young mushrooms (champignons);
• 500 ml of 22% natural cream;
• 200 g of easily melting hard cheese.
Cooking Method:
1. Carefully inspect the mushrooms and clean them from dirt and debris. Rinse and cut into small slices. 2. Fry the mushrooms until tender with a maximum of heating in vegetable oil. In order to release less moisture from the mushrooms during frying, do not salt.
3. Put the champignons in the free dish, and add a couple of spoons of oil to the pan, warm it up. Add chopped chicken meat. Fry for about 6 minutes, on the highest fire, until the pieces are covered with a ruddy crust.
4. Add the previously fried mushrooms to the prepared meat, add fine salt to your taste and mix well.
5. Slightly reduce the heat (to medium), pour all the cream and mix well again. When the cream thickens a little, add fine cheese crumb. Stir and wait until all the cheese is well melted, and the sauce will take a uniform consistency.
6. Remove the cooked dish from the heat, serve to any side dish.
Fried Chicken Fillet - Tips and Tips
• Dishes of roasted white meat will be more succulent if you take unfrozen chicken fillets.
• Do not salt the mushrooms at the beginning of roasting. Moisture from mushrooms will be allocated much less, and they redden faster.
• White chicken meat is quite dry, so they often resort to pickling. Prick the meat with the sharp tip of the knife, punching it completely. The smaller the gap between the slits, the stronger the “chop” effect will be. Marinade in such meat is absorbed better and faster, soaking fillets from the inside.
