Chicken fillet is a wonderful dietary meat, which is a pleasure to cook.
It is quickly fried and easily combined with any side dish.
It can 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 theme of Caucasian sauces for poultry dishes. If you slightly sacrifice their spiciness, then the sweetish fruit sauces are very 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 fried chicken, you will need a frying pan, two cutting boards, a special chopper (hammer) and a knife. A few small deep bowls may also be required.
• Before processing, wash the chicken fillet well under a tap and wipe dry. Excess films and pieces of remaining chicken fat are cut off when washing the meat.
• Slicing and other preparation of the fillet for frying depends on the selected recipe and is indicated in it.
• The white meat that makes up the chicken breast is very tender, when frying it turns out to be a little dry. To give juiciness, it is fried in batter, stuffed or with vegetables. Often such meat is cooked in sauce or marinated before frying.
Fried chicken in sweet sauce
Ingredients:
• a pound of chilled chicken;
• 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. Slightly wet with a napkin, dry the chicken fillet and cut into equal slices of medium size.
2. Fry the chicken meat in a pan from all sides, achieving the formation of a smooth brown crust. To prevent tender fillet from drying out, fry over high heat, constantly turning pieces.
3. Mix soy sauce with freshly squeezed lemon juice, honey and granulated sugar. Add ground paprika, thyme with hot pepper, salt and mix well. Do not add salt immediately, soy sauces are usually quite salty, so first remove the sample.
4. Pour the prepared sauce into the pan with meat carefully, with constant stirring, with a thin stream. Reduce heat and simmer the fillet with moderate heat for 10-15 minutes.
5. In boiled chilled water (40 ml), dilute potato starch and add the mixture to the meat. Stir thoroughly and hold over low heat until thickened.
Fried Chicken Fillet Stuffed with Sun-Dried Tomatoes with Mozzarella Cheese
Ingredients:
• one chicken breast;
• Mozzarella cheese (mini) - 150 grams;
• sun-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, carefully separate the fillet with a knife from the keel bone. Wash well under running water and pat dry.
2. From the side of the thickened edge, make an incision in the form of a deep "pocket". When cutting, try not to cut through the meat.
3. Cut a portion of the Mozzarella cheese in half lengthwise and, together with the finely chopped dried tomatoes, put it in the “pocket”.
4. After warming the olive oil, fry the chicken fillet in it on both sides, achieving a light blush.
5. Slightly add meat, pepper, add thyme with chopped garlic. Add the butter and continue to fry under the lid until cooked. Cook for 10 minutes. constantly watering the breast with hot oil from the pan.
Fried Chicken Fillet in Plum Sauce - Caucasian Motifs
Ingredients:
• chicken fillet - 700 grams;
• 0.5 tbsp. l table 9% vinegar;
• three carnation umbrellas;
• four tablespoons of frozen frost. oils;
• a teaspoon of finished “soft” mustard;
• to taste "Spices for poultry".
Sauce:
• 1/2 hot peppercorns;
• two large tomatoes;
• four large plums;
• 5-6 branches of fresh parsley;
• granulated sugar - 1 tsp.
Cooking method:
1. Put the purchased spices with cloves in a deep container filled with one and a half liters of cold drinking water. Pour in the vinegar and put the washed chicken fillet in this marinade for half an hour.
2. Tomatoes and plums pour over boiling water and remove the skin from them. Remove the seeds from the plums and cut into small pieces together with tomatoes and hot pepper. Transfer the crushed products into a small saucepan, quickly bring to a boil and, having covered with a lid, cook on moderate heating for 20 minutes. Do not forget to stir occasionally, otherwise the sauce will burn.
3. Add finely chopped parsley, granulated sugar to the sauce and lightly add salt. Continue to cook, stirring constantly until thickened for approximately 40 minutes. Kill the chilled sauce until smooth with a blender or twist in a meat grinder.
4. Remove the chicken meat from the marinade and dry well, wiping it on all sides with a paper towel.
5. Cut the fillet in equal, medium-sized slices, grate each with mustard and fry in warmed oil. It will take 3 minutes on each “flat” side to get a golden crust.
6. Place the browned chicken fillet on a plate and pour the plum sauce on top.
Vegetables stewed with fried chicken fillet in soy sauce
Ingredients:
• 600 grams of chilled chicken breast (fillet);
• 1 salad onion;
• 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. Strip fillet from excess films and chicken fat. Rinse well, beat and cut into not too large strips.
2. Dip the breast slices in a well-calcined butter and fry until golden. Breast is cooked very quickly. It is enough to withstand it over high heat for two minutes on each side.
3. Put the browned slices of fillet on a separate plate, and add a spoonful of oil to the pan. Dip the chopped onion into the warmed oil. Add chopped garlic into thin petals. Fry for two minutes until a strong aroma of vegetables.
4. Add the chopped pulp of sweet pepper. Stew until the pepper has softened.
5. Add balsamic vinegar mixed with light soy sauce to the vegetables. Put the sugar in and stirring constantly, simmer for another minute.
6. Put the fried pieces of chicken in the vegetables. Mix everything well and leave to simmer for a quarter of an hour with moderate heating. Cover the pan and do not forget to mix its contents during the stew.
Deep Fried Chicken Fillet with Curd Filling
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 branches without stems.
Cooking method:
1. Without cutting to the end, cut the chicken along the fibers and unfold. Beat off with a kitchen hammer. Rub the mixture of salt and ground pepper into the meat with the addition of crushed garlic.
2. Mix cottage cheese with raw yolk and grind the mass through a sieve. It is possible to kill with a blender. Salt, add ground pepper. Add finely chopped dill and mix thoroughly.
3. On the half of the beaten filet, place the cottage cheese filling, cover the second and fix the free edge with wooden toothpicks. You can not fix it, but then slightly beat off the edge with a hammer.
4. Roll the stuffed breast in flour, dip in well-beaten protein. Roll again, but not in flour, but in breadcrumbs.
5. Dip the breaded fillet in hot oil and fry each side, achieving a smooth golden crust. There should be enough oil in the pan to cover half the fillet. If you have a deep fryer, you can use it.
Chops with fried chicken fillet cheese in batter
Ingredients:
• chicken breast - 350-400 gr.;
• 200 g of hard "Kostroma" cheese;
• eggs - 3 pcs.;
• mayonnaise - 50 gr. (2 tablespoons);
• 3-4 tbsp. l white flour.
Cooking method:
1. Wash the fillet under the tap and wipe it dry with a paper towel.
2. Cut the chicken into layers and beat off a little with a cooking chopper (hammer). Cut the fillet across the fibers, pieces of a thickness of not more than one centimeter.
3. Salt each slice, pepper slightly and leave for a short time.
4. Mix mayonnaise with well-loosened eggs and, constantly stirring with a whisk, introduce flour. Continue until you get a homogeneous dough, the density is slightly thicker than for fritters.
5. Dip the beaten-up chicken fillet with one edge in the batter and dip this side into the well-calcined fat in the pan.
6. When the bottom starts to lightly brown, put a little grated cheese on the meat. Pour a batter over it with a spoon, so that the dough completely covers the cheese and wait until the dough “grabs”. Turn the chop over and fry on the other side until cooked.
Fried chicken with mushrooms in a creamy sauce
Ingredients:
• 600 g of 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 of dirt and debris. Rinse and cut into small slices.
2. Fry the mushrooms until cooked at maximum heat in vegetable oil. So that less moisture is released from champignons during frying, do not salt.
3. Put the mushrooms in a free dish, and add a couple of tablespoons of oil to the pan, warm. Add chicken chopped into small strips. Fry for about 6 minutes, at the maximum heat, until the pieces are covered with a golden brown.
4. Add the previously fried mushrooms to the prepared meat, add small table salt to your taste and mix well.
5. Slightly reduce the heat (to medium), fill everything with cream and mix well again. When the cream thickens a little, add small cheese crumbs. Stir and wait until all the cheese has melted well and the sauce takes on a uniform consistency.
6. Remove the finished dish from the heat, serve to any side dish.
Fried Chicken Fillet - Tips & Tricks
• Fried white meat dishes will be more juicy if you take unfrozen chicken fillet.
• Do not salt the mushrooms at the beginning of the roasting. Moisture from the mushrooms will be allocated much less, and they will turn red faster.
• White chicken meat is quite dry, so they often resort to pickling. Chop the meat with the sharp tip of the knife, piercing it completely. The smaller the interval between the slots, the stronger the “chop” effect will be. Marinade in such meat is absorbed better and faster, soaking the fillet from the inside.
