Marinated breast is always a great result! Ways to marinate breasts: in wine, vinegar, soy sauce, kefir, cream

Marinated breast is always a great result! Ways to marinate breasts: in wine, vinegar, soy sauce, kefir, cream

It is quite difficult to cook the breast so that it remains juicy and tasty.

However, with pickled breast you will have no problems, the meat always turns out tender, juicy and incredibly tasty.

Marinated Breast - Basic Cooking Principles

Marinate the breast can be either raw or slightly fried.

The breast is washed, dried and cut into large enough pieces, or left whole.

Then make a marinade. There are many marinade recipes. It is prepared on the basis of kefir, wine, soy sauce, tomato, etc. Various spices, herbs or seasonings are added to the marinade. Also use garlic and onions. All ingredients are mixed in a separate container.

Prepared meat is dipped in the marinade so that it completely covers the meat, and left for several hours. From time to time the meat is stirred.

Marinated breast is baked in the oven, used in salads, before it is pre-fried in a pan, cooked in a slow cooker or in any other way. Breast can be cooked alone or with vegetables. It can also be eaten without preliminary heat treatment.

Recipe 1. Home-made Marinated Chicken Breast


two chicken breasts;

150 grams of dry white wine;

three cloves of garlic;

sprig of fresh thyme;

turmeric, salt, black pepper, sugar - on a pinch;

olive and sunflower oil.

Method of preparation

1. Take a clean, dry jar. Mix in equal proportions of olive and sunflower oil. Pour the mixture onto the bottom of the jar, so that its level is about two centimeters. Pour dry wine on top of 1 cm.

2. Peel the garlic, cut it into plates and place it in a jar. Drop a sprig of fresh thyme here. Pour all bulk ingredients and spices. Close the jar with a nylon cap and shake well.

3. Rinse the breastless skin under the tap, dry and cut into long pieces of medium thickness. It is desirable that the pieces are of the same size, so that they are marinated evenly. 4. Try the marinade to taste, if everything is fine, put the breast pieces in the jar, tamping them slightly. Close the jar and turn it over several times to distribute the marinade evenly. Put in the refrigerator for at least a day, with every two hours turn over. Marinated breast can be used to make soups or main courses.

Recipe 2. Marinated Chicken Breast with Apple Cider Vinegar


three chicken breasts;

120 g apple cider vinegar;

bunch of dill;

large onion head;

pepper and salt.

Method of preparation

1. Wash the chicken breasts under running water and blot them with a napkin.

2. Dilute vinegar with one and a half cups of water. Peel the onion and cut into rings. Put onion rings in marinade. Rinse the dill, chop with a knife and put it there. Add pepper and salt. Place chicken breasts in the pan for ten minutes.

3. Turn on the oven at 200 degrees. Put the breasts in the form, lay the dill sprigs on top and cover with a lid. Bake in the oven for 45 minutes, then remove the lid, reduce the temperature and brown for another quarter of an hour. Cut into thin slices, lay on a plate, garnish with greens and serve to the table.

Recipe 3. Marinated duck breast in soy sauce


one duck breast;

5 g of mustard;

60 ml of soy sauce;


25 g honey.

Method of preparation

1. We wash the duck breast under the tap and dip it with a napkin. We spread the prepared breast in the package. Here we also add honey, soy sauce, mustard and oregano. Well rub the breast with your hands, close tightly the package and leave it to marinate for three hours.

2. We take the marinated breast from the bag, from the skin we make diagonal cuts.

3. Heat the oven to 200 degrees. Cover the pan with foil, put a grid on it. Under the meat you can put potatoes. Heat up some butter in a pan and fry the breast in it on both sides, for a minute for each. Then put the breast on the rack and bake for another 45 minutes. Marinated breast cut into portions and serve with vegetable salad.

Recipe 4. Marinated breast in yogurt


one chicken breast;

a glass of kefir;

50 g of vegetable oil;

a pinch of salt, spice and pepper;

three cloves of garlic;

dried dill and parsley.

Method of preparation

1. Wash the breast, wipe it with napkins and remove the skin. Use a sharp knife to make diagonal cuts, without cutting to the end. This will make brisket soak better.

2. Peel the garlic and chop with a press. Put it in a deep dish and fill it with kefir. Salt, add dried greens and pepper. Mix everything.

3. Put the breast in a bowl, and fill it with marinade. Cover and refrigerate for two hours. During this time, turn the meat a couple of times.

4. Grease the bottom of the mold with vegetable oil, put the breast in it, pour the marinade on top and place it in a preheated oven. Bake brisket for 35 minutes. A few minutes before readiness send the form under the grill.

Recipe 5. Marinated Breast in Honey-Soy Sauce


chicken breast;

25 g of honey;

soy sauce -100 ml;

three cloves of garlic.

Method of preparation

1. Slice the breast lengthwise into several pieces, wash it under the tap and dip it with a paper napkin.

2. In a separate deep bowl, mix the honey and soy sauce until smooth. Put the pieces of chicken breast in a deep container, and pour them with honey-soy sauce.

3. Peel the garlic, cut each tooth into several pieces. On the pieces of the breast, make punctures with a knife, and stick pieces of garlic in them. Thus, stuff all the breast pieces.

4. Close the container with a lid or plastic wrap. Put the meat in the refrigerator for an hour, periodically water the breast with the sauce. After this time, put the meat on the deco and bake until done. Serve the breast pieces into three pieces with your favorite side dish.

Recipe 6. Marinated Breast in Grapefruit


two kilograms of chicken breast; half a lemon;


spices for marinade.

Method of preparation

1. Rinse the chicken breast, dry and cut into cubes. Put the meat in a deep bowl and sprinkle it with spices.

2. Peel the grapefruit, remove the skin from each lobule, put it in a bowl and knead until smooth. Add half lemon juice here.

3. Pour chicken breast with a mixture of citrus and mix. Leave the meat to marinate for two hours.

4. Put the pickled meat on a baking sheet with high sides, covered with foil, and place in an oven heated to 200 degrees for about forty minutes.

Recipe 7. Marinated breasts in dry red wine


two chicken breasts;

20 g of flour;

dry red wine - 400 ml;

raisins and dried apricots - 50 g;

cinnamon, ginger and salt - on a pinch;

carnation - eight buds;

vegetable oil;

orange for decoration.

Method of preparation

1. Rinse and dry the chicken breasts. Put them in an enamel saucepan and cover them with dry red wine so that it completely covers the breasts. Add finely chopped raisins and dried apricots here. Cover the pan with a lid and marinate in the fridge overnight.

2. Before cooking, remove the breasts from the marinade and dip them in napkins. Roll meat in flour and fry in hot oil until golden brown, a couple of minutes on each side.

3. Put the breasts in a deep frying pan with a thick bottom, pour the marinade previously boiled up. Stew breasts on low heat for 25 minutes under the lid. Turn the meat over once.

4. Put the marinated breasts on the dish, and continue the marinade to evaporate until thick. Cut the breast into thin plates, fan it on a plate and decorate with peeled orange. Serve sauce separately.

Recipe 8. Marinated duck breast in cider


four duck breasts;

a glass of cider;

60 g of honey;

incomplete glass of duck broth;

two art. spoons of ghee;

salt and pepper black ground. Method of preparation

1. Rinse the duck breast under the tap and dry it. Do not remove the skin from the breast!

2. In a deep bowl, mix cider, pepper, honey and salt. In the resulting marinade put the breast skin down and send for two hours in the fridge.

3. After this time, remove the breasts, wipe them off and make shallow diagonal cuts on the skin. Put the breasts skin side down in a pre-heated frying pan and fry for five minutes. Then we shift the meat to the deco and send it to the preheated oven and bring it to readiness.

4. Marinade warm up, pour in duck broth and boil until the liquid has evaporated twice. Before serving, cut the marinated breast into slices, spread on a platter, pour over the sauce and serve to the table.

Recipe 9. Marinated Breast with Mushrooms in a Creamy Sauce


700 g chicken breast;

20 g balsamic vinegar;

140 ml of olive oil;

300 ml of 10% cream;

Bank of canned mushrooms;

garlic head;

fresh dill;

ground black pepper and salt.

Method of preparation

1. Rinse the breast under the tap, dry and cut into small pieces. Fold the meat in a plastic bag, pour in the balsamic vinegar and 60 ml of olive oil. Tie the bag tightly and shake well so that the mixture of oil and vinegar envelopes all the pieces. Leave the chicken to marinate in the fridge for three hours.

2. Place the pan on the stove, add a little oil and heat. Put the chicken breast in it in one layer and fry until golden.

3. Peel and chop the garlic with a knife. Open the jar of champignons, drain the liquid, and put the mushrooms and garlic in the pan with the meat. Continue frying everything together for ten minutes, stirring constantly. Then pour in the cream and simmer for 20 minutes, until the sauce thickens.

Recipe 10. Marinated Breast with Oranges and Ginger


four chicken breasts;


four cloves of garlic;

5 g of mustard;

3 tbsp. ginger spoons;

60 g of vegetable oil; dry spices.

Method of preparation

1. Wash the breast, dry on a towel and cut into small pieces. Put the meat in a bowl.

2. Peel and chop the garlic with the help of a garlic press. Peel and grate the ginger. Remove the zest from the orange and crush the flesh, put it all together. Put garlic, ginger, orange pulp and orange zest, mustard, and season with spices in a bowl with pieces of breast, pour in oil. Mix everything and put in the fridge for a few hours to marinate.

3. Fry the marinated breast in batches on hot oil until golden brown. Serve the meat with a side dish of rice and vegetables.

Marinated Breasts - Chef Tips and Tricks

  • To make the breast marinate better, diagonal cuts are made on a whole piece, or pierced with a knife or fork in several places.
  • Marinade can be prepared from any product, or use ready-made sauces.
  • If you add some honey or sugar to the marinade, the meat will be much softer and tastier. Mustard perfectly softens the fibers. These ingredients can be added to any marinade.
  • Marinate the breast for at least an hour, but if it is possible, it is better to leave the meat to marinate overnight.
  • Add vegetable oil to the marinade, it allows spices to envelop pieces of meat, and also softens the effect of acidic ingredients.
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