Chicken fillet cooking recipes in a pan. Fried chicken fillet: recipes with photos

29.10.2019 Egg Dishes

You will need:

What is the use of good

Chicken is considered dietary because of its low fat content and low calorie content. 100 grams of fillet contains 110 calories, 23 grams of protein, and 1 gram of fat. It practically does not contain cholesterol.

It contains vitamins of the group: A, B1, B2, B3, calcium, zinc, copper, sulfur, selenium, iron, magnesium, potassium.

Protein food is necessary for the human body to properly build all life processes. Protein is involved not only in the construction of muscle tissue, but also strengthens the human skeleton.

How to choose fresh chicken

There are services that check the quality of manufactured goods. Small and large enterprises are checked, they undergo quality audits and checks for compliance with sanitary standards in production. You can focus on this if the manufacturer is a large company. She conducted more than one audit, and there is no doubt about the quality of the products.

But this does not mean that small enterprises produce low-quality products. Yes, less attention to them. But you can always ask for a certificate, each responsible manufacturer will provide it to you.

Pay attention to the expiration date, storage conditions (especially if it is a supermarket), the appearance of the meat, its smell.

To reduce the risks of buying low-quality meat, do not buy anything on natural markets and “on hand” from people.

What you need to know before cooking

First of all, the meat must be washed and dried with paper towels or napkins.
If the fillet was frozen, then it needs to be thawed. If you will, you will lose less nutrients.

Salt the meat before you are going to cook it (it doesn’t matter - to cook or fry) should not be too, as it will lose a lot of juice, and this will worsen the taste of the finished dish and reduce the nutritional value of the fillet.

For frying chicken meat, it is better to use vegetable or butter, all other fats will only worsen the taste.
If you use refined, then it can be heated more than unrefined, so it is much easier to get a crust.
If you use butter, then grease a vegetable frying pan before frying, then the butter will not darken during frying.

To preserve juiciness during cooking, it can be marinated. Marinade can be on kefir, yogurt with soy sauce and lemon juice. Anyone who loves sharper can be made with mayonnaise and garlic. In a honey marinade, you can pickle whole chicken, and chicken, and chicken thighs, and wings, this will make a brown crust when frying.

You need to marinate the meat for 30 to 40 minutes. Marinade will make the meat soft and juicy.

Cooking time

Chicken fillet is cooked pretty quickly. There is a risk of overdrying it. You need to adhere to an approximate time frame.

Slices of fillet or chops will be fried for about 15 minutes. If you fry the whole fillet, it will take about 25 minutes. Grilling in a grill pan takes 7 to 10 minutes.

If you are going to stew the fillet, then in the pan under the lid, the meat should spend about thirty minutes.

The calorie content of fried fillet is just 163 kcal (portion 100 grams).

Recipes

There are a lot of recipes with chicken, and the choice depends more on how much time you want and can devote to cooking dinner or lunch. We suggest that you consider the simplest and most economical time-consuming ideas for cooking your favorite chicken fillet.

Braised chicken fillet with sour cream or cream

You will need:

Chicken Breast 500 g
Onion 2 pcs.
Sour cream 200 g
Vegetable oil 2 tbsp
Salt to taste
Pepper to taste

Prepared and sliced \u200b\u200bfillets, fried in a saucepan until half cooked. Chicken meat whites as it cooks. Then finely chopped onions are added and fried all together. The onion should acquire a golden color, and the slices of the fillet are slightly browned. Now is the time to introduce sour cream or cream, this is for your taste. Sour cream sauce should be salt and pepper. Cover the stewpan with a lid and simmer over low heat until the sour cream begins to boil. After boiling the sour cream, simmer another five minutes. Sour cream should not boil. Ready chicken fillet in sour cream or cream can be removed from the stove. You can cook chicken breast with other vegetables. This is a simple and tasty dish.

To make the onions golden when frying, you must first sprinkle them with flour.

Grilled fillet in a pan

You will need:

Chicken breast 4 pcs.
Vegetable oil 4 tbsp
Salt to taste
Oregano to taste
Ground black pepper taste
Dried thyme to taste
Garlic 2-3 tooth.

The pan needs to be heated and greased with oil, this amount will be enough to fry two pieces of fillet. Meat can be pre-marinated, or seasoned with salt and spices and grilled. After the marinade, the meat will be juicy. It is necessary to fry on both sides for 5 minutes each. Grilled favorite vegetables are suitable for such a fillet. There will be a tasty and healthy dish.

Chicken Breast in batter recipe

You will need:

Chicken Breasts 500 g
Vegetable oil 4 tbsp
Egg white 1 pc.
Cold water 250 ml
Flour 5 tbsp
Starch 1 tbsp
Salt to taste
Spices to taste

Washed and cut into small pieces chicken meat season with spices. Salt and add a tablespoon of vegetable oil, leave to marinate for 30 minutes.

We prepare the batter: whisking the protein with a pinch of salt, pour ice water into it, pour in starch and flour. You can also add spices. Mix everything until smooth. Dip the marinated pieces of meat into the batter, and put it on a hot frying pan, fry until golden brown on the batter. Fresh vegetables are suitable for garnish.

Chicken fillet in tomato sauce

You will need:

Chicken fillet 600 g
Tomato Sauce or Pasta 1-2 tbsp
Flour 2-3 tbsp
Onion 1 pc.
Water 500 ml
Vegetable oil 4-5 t.
Salt to taste
Spices to taste

Add the prepared meat of medium slices, pepper, add spices and roll in flour. Then you need to fry in a pan. Also fry chopped onions. We put onion and meat in one stewpan.

We make tomato sauce: Dilute two tablespoons of flour in half a liter of water. Add spices, salt, pepper and tomato sauce. The resulting sauce is poured into a saucepan with fried meat and onions, and you will need to stew for twenty minutes. Delicious gravy can go well with pasta.

What to serve

Chicken meat goes well with almost any side dish. Vegetables can be considered the most traditional. They can be fried, boiled, stewed, fried over an open fire or grill. Classics will also include mashed potatoes, boiled rice, fried potatoes. As an addition to the dish, cheese, herbs and mushrooms are suitable. With mushrooms and cheese, the meat is especially tasty.

Spices enrich the taste of any dish. For chicken, you can try a mixture of spices garam masala. This is a mix of North Indian cuisine.

To prepare it, you need such spices: black pepper, cloves, brown and green cardamom, nutmeg, turmeric, cumin and cinnamon.

Hindus will certainly cook this mixture on their own. All spices should not be ground yet, they are fried for 10 minutes, and then they are ground into powder. Such a mixture can be stored for three months in a glass jar. The recipe can be changed, adding new tastes and aromas.

for cooking fried chicken in a pan with the addition of a gentle seasoning of curry:

500 gr chicken fillet;
1 onion;
1 pack of gentle curry seasoning;
50 g of vegetable oil;
20 grams of butter;
salt.

1. It is necessary to take the chicken fillet and rinse it in cold water.

2. Cut the chicken into medium pieces. Put the pan on the stove, pour vegetable oil into it. Put the chopped fillet in the heated oil and bring it to a golden brown.

3. After the filet is sautéed, add the chopped onions along with the curry seasoning. Mix everything well so that the meat absorbs all the seasoning ingredients. Simmer chicken for half an hour with the lid closed.

At this stage of preparation chicken fillet pan fried completed.
The dish is ready to eat.
Bon Appetit! A dish of fried chicken in a pan turns out to be very tasty and fragrant.
Garnish can be mashed potatoes, buckwheat, or regular pasta.
This recipe can be prepared for everyday use.

Another option will bake chicken in the oven.
To do this, just lay the pieces of meat and sprinkle with curry.
Bake the dish for 35 minutes. The finished dish can be sprinkled with fresh herbs.
I advise try to cook this simple recipe, and on your table will be a tasty and unusual dish.

Chicken breast is a gentle and dietary meat that cooks very quickly.

There are many interesting recipes that help diversify the family’s diet and try Russian, European, Pan-Asian options for cooking pieces of poultry. Below we will tell you the recipes of chicken breast in a pan, consider the secrets of cooking and the small details that will never interfere with the hostess.

Chicken breast in sour cream sauce is a real lifesaver for busy housewives, when there is sorely enough time for delights, and all households are waiting for a hot dinner. The advantages of the dish are the low cost and simplicity of the ingredients, which, with a high degree of probability, are in every refrigerator.

What we need:

chicken fillet - 500-800 g;
sour cream - 250 g;
a couple of tablespoons of flour;
onions - 1 pc.;
vegetable oil for frying - 50 ml;
salt, pepper to taste;
any spices (you can Provencal herbs or curry) - a pinch.

We start cooking.

We cut the chicken fillet into large cubes or strips - as you like best. Quickly fry in hot vegetable oil, add onions to it and again quickly fry everything.
As soon as the chicken gives juice and turns white, this is a signal that it is time to add the sauce. Pour a glass of sour cream, sprinkle with flour (with it our sauce will get a pleasant, slightly oily consistency), heat everything, let the sauce thicken and immediately turn off the stove.

The entire process takes hardly more than 10 minutes. In a hot sauce, the breast reaches full readiness, acquires tenderness and “creaminess”. It remains only to sprinkle it with your favorite spices and serve.

You can’t boil the sauce very much, otherwise the sour cream will “curl up”.

The charm of the dish is versatility. Want to give a European flavor? Season with provencal herbs or Italian oregano. Would you like to eat dishes with a slight Pan-Asian accent? Add a pinch of curry (just do not overdo it, because the spice is very bright). And you can choose any side dish: from spaghetti to the usual boiled potato. And how delicious such a breast with mashed potatoes! Sprinkle with herbs, cut a slice of bread and eat, savoring each slice.

Batter recipe

Fillet in batter in a pan is very similar to the nuggets loved by children. Many mothers do just that: fry chicken in batter, pass them off as nuggets and, as practice shows, children willingly believe, sweeping without a trace. In addition, the chicken breast, which is “naturally dry,” turns out to be very juicy in batter.

Ingredients for the recipe:

1 large chicken breast;
egg;
flour;
100 ml of kefir or ryazhenka;
salt, pepper to taste;
frying oil.

Cooking is very simple:

Cut the fillet from the bone, cut into pieces the size of a matchbox. The chicken will be even juicier if you pickle it in milk in advance.
Prepare batter. To do this, mix milk, egg, flour, salt and pepper. The dough should be as thick as sour cream - smooth, without lumps.
Heat the oil in a frying pan.
And now quickly dip the slices of the breast into the batter and throw them into the butter. Fry on both sides until golden brown.
Put the finished pieces on a paper towel and it will absorb excess fat.

We eat a hot appetizer, dipping in a barbecue sauce, ketchup or sour cream with herbs and garlic.

Tender chicken breast with cheese in a pan

It is no secret that men are big fans of French meat, which is distinguished by the presence of a cheese cap. But it is always easy to cook a kind of light version, where there is no mayonnaise, but there is dietary meat and cheese.

For this dish we need a piece of chicken, vegetable oil and any hard cheese.

In a heated skillet, fry the breast on both sides for a couple of minutes each (so it remains juicy), sprinkle with grated cheese, turn off the stove to make the cheese melt. The chop is ready! Serve it with vegetables, potatoes or pasta.

You can take any cheese for the recipe. A very savory option is with Dorblu cheese.

And for all experiment lovers, we offer a different version of cheese chicken breast. To do this, cut the breast into two parts and stuffed with a triangle of cream cheese. We “sew” the fillet with a toothpick, fry in a pan until cooked (about 10-12 minutes) and serve. The cheese inside will melt and nourish the meat with juices. This dish comes out surprisingly original and very tasty.

In creamy sauce

Chicken breast in a creamy sauce (and other parts of the body of a bird or rabbit) is called fricassee. Fricasse was invented by the French, known for their love of meat in different types of sauce. In fact, this is a stew of pieces of poultry that are stewed in a creamy fat sauce, saturated with its juices and become surprisingly tender.

Champignons, finely chopped in a sauce, decorate the dish, but it is undesirable for children to give it.

If desired, a little mustard, egg yolks can be added to the sauce - an amazing, even noble, restaurant flavor will appear, rare and unusual.

We need to prepare a pound of chicken fillet:

2 cloves of garlic;
a glass of the heaviest cream;
provencal herbs.
vegetable oil for frying - 50 ml;

First, fry the chicken strips in vegetable oil, add garlic, pour cream and simmer until the meat is ready. The cream thickens in just a few minutes and during this time the bird has time to soak in creamy juices. We season it with Provencal herbs and serve with tagliatelle pasta - nests from wide noodles. The final touch is grated Parmesan.

Fry filet in mayonnaise sauce

When there is no cream or sour cream on hand, the favorite sauce of Russians - mayonnaise - will come to the rescue. Many criticize him for the dubious composition and high calorie content ... Nevertheless, it is difficult to find a person who is ready to give up a piece of breast marinated in garlic mayonnaise.

For the recipe you need: 500 g chicken, mayonnaise, garlic, vegetable oil, black pepper.

We beat off the pieces of the breast arbitrarily. You can not make them too thin, the pieces can be of different sizes.
Now add them, squeeze the garlic (or three on a fine grater), generously coat with mayonnaise sauce and fry on both sides in vegetable oil.
It cooks all 10 minutes, but the bird, soaked in sauce, literally melts in your mouth.

Serve it with baked potatoes, butter and fresh cucumber - the meal will be royal!

In a good way, the meat should be marinated for 30-60 minutes and it can be easily prepared in this way for two to three days. Chicken quietly lies in the refrigerator and it only gets better, pickling in mayonnaise with garlic. It is very convenient. It is easy to cook meat in advance, and then quickly fry it for dinner (or in the morning to take lunch with you to work).

Chop fried in breadcrumbs

Chicken schnitzel, as they call it a chicken chop in a different way, claims to be called a restaurant dish. It is tasty, unusual and looks gorgeous when served. A kind of steak is quite simple to prepare, and most importantly, does not require restaurant expenses.

Ingredients:

500 g of chicken breast;
bread crumbs - 100 g;
two chicken eggs;
sunflower oil;
salt, spices.

Our task is to beat off the chicken fillet very thinly. To do this, cut the breast along the fibers into 2 parts, and then hammer them off on a wooden board. The meat should be slightly thicker than newsprint: the schnitzel becomes several times wider. Sprinkle it with spices.

Heat the pan.
Beat the chicken eggs with a fork of salt. Immerse a piece of meat in the eggs, then dip it into breading (generously!) And throw it into the sizzling oil.
Fry to a crust on both sides, let the excess oil drain on a paper towel.

The meat is cooked almost instantly, and hot hot oil and a “coat” of crackers tightly seal the aromas of the chicken.

Schnitzel spreads with juice, as soon as it is cut with a knife! The dish is excellent to eat with vegetables, served with potatoes and pasta. Want to surprise your friends at a party? Cook the schnitzel and make no mistake!

Regular garlic is suitable as spices, but now it’s easy to find special crackers on sale, to which the manufacturer added spices. And just cook them yourself at home - just grind crackers in a blender with garlic, pepper and any spices.

In soy sauce

Chicken breast meat changes surprisingly well depending on the type of marinade. Soy sauce, especially when mixed with honey, oranges and ginger, gives the breast the very taste that is very popular in Asia. But it is Asian cuisine that is today in great favor.

To prepare such a breast, we will prepare the bird fillet, soy sauce, a little honey, ginger root and one ripe orange, you need to squeeze the juice out of it completely.

Cooking the sauce:

Add honey to soy sauce.
We rub a little ginger.
Dilute with orange juice.

Salt, pepper is not necessary. For piquancy, you can squeeze a little garlic.

Dip the chicken into the sauce and pickle for 3 to 5 hours, after which we fry them in a small amount of vegetable oil. You can cook in a grill pan - the fillet will look very appetizing. The option is ideally combined with baked zucchini, eggplant, tomatoes, beans and, necessarily, rice.

Original bacon recipe in a pan

The breast wrapped in strips of bacon is spicy and juicy, with a thin smoked smack. It looks how interesting it seems to be the aerobatics of cookery. Although in reality everything is elementary!

Cooking step by step:

We cut the chicken breast into two parts and beat off.
Lubricate with salt and pepper.
Three cheese breasts on top.
Twist the roll.
Wrap the roll in bacon.
We “pinch” the edges with a toothpick (can be wrapped with culinary thread).
Fry over high heat in a skillet.
Close the lid and simmer for another 5-7 minutes.
Remove the lid, untie the “shoelaces” of the roll.

We serve rolls with a side dish of vegetables, french fries, pour barbecue sauce. Such rolls are placed in a pan 5-7. If the company is large, cook them in advance, refrigerate. It turns out the original snack, which is always eaten first. And you can pour the rolls with cream and bake a quarter of an hour in the oven. It will turn out a completely different, but deliciously delicious dish, which in some cafes has been called “boyar meat”.

Steam large chicken fillets:

tomatoes - a pair of large;
eggplant - 1 pc.;
zucchini - 1 pc. (small fruit);
a large bunch of greenery;
seasoned salt to taste;
vegetable oil (use for frying) - 50 ml.

You are free to choose any vegetables - green beans, cauliflower, broccoli, carrots. The more variety there is, the tastier the dish will turn out.

Dice vegetables and fry over high heat. We cut the breast and fry too, but in a separate frying pan.
Combine meat, vegetables, herbs and spices and simmer until cooked. It is advisable to add tomatoes last - they produce a lot of juice, so that the stew becomes watery. But, if you like dishes in consistency between the first and second - cook in your own way.
The final step is spices and garlic. Juicy stew will turn out to be especially delicious from seasonal vegetables, eat it as an independent dish, seizing bread.

Chicken breast is a versatile product. A bag of ice cream fillet is always best left in the refrigerator. Low-fat, juicy with proper preparation, it goes well not only with nutritious ingredients like mushrooms, meat and cheese, but even with pineapples, dried fruits, nuts (remember Georgian Satsivi). And getting ready in minutes! Allow yourself to experiment, be well-fed and happy.

Chicken breast is a valuable product. With a low calorie content, it has a high nutritional value. It’s easy to cook, it’s nice to eat. It is combined with a wide variety of spices, sauces, side dishes. It is good both in baked and stewed, fried. It is especially quick and easy to cook chicken breast in a pan, and if the housewives choose a different method of cooking, then most often because of the fear of overdrying it. In fact, knowledge of some of the subtleties will make a juicy and soft breast, regardless of the method of its preparation.

Cooking features

In order for the chicken breast in the pan to be tender and juicy, you need to follow a few simple rules.

It is better to fry fresh or chilled breasts. Otherwise, they will not be juicy enough. Frozen breasts can be put out, but even in this case they need to be thawed correctly. If you dip them in water or heat them in the microwave, they will become dry, and even the fattest sauce will not return their juiciness. Thawing in the refrigerator, without a sharp temperature difference, the breasts will remain almost as juicy as not subjected to freezing.
To make the breasts juicier and more tender, it is recommended to marinate them before cooking. It is not necessary to keep in a marinade for a long time, usually 20-30 minutes are enough.
In order for the breasts cooked in the pan to be soft, they need to be cut across the fibers or discarded. It is best to beat off through a layer of polyethylene, for example, putting a piece in a bag. Thanks to this, the meat will not stick to the hammer and tear, and the spray will not fly around the kitchen.
Fry chicken breasts without breading or batter is undesirable. Dough or breading creates a protective barrier to prevent fluid loss. Thanks to them, the juiciness of meat is preserved.
Spread breaded breasts on a hot skillet and fry in a sufficiently large amount of oil. In this case, they will not burn and remain juicy.
Salt the chicken breasts at the last stage of cooking. Otherwise, the salt will “draw” moisture out of them and they may become dry.

Certain cooking features may depend on the particular recipe, but the general principles are independent of this.

Breaded Chicken Breasts

chicken breast - 0.5 kg;
wheat flour - 80 g;
chicken egg - 2 pcs.;
garlic - 2 cloves;
salt, spices - to taste;

Cooking method:

Wash the chicken breast, remove the skin. Separate the fillet from the bones and cartilage. Cut each piece of fillet lengthwise into 3 parts. Place the layers of meat in a bag and beat through it with a culinary hammer.
Pass the garlic through a special press, mix with a spoonful of oil and spread chicken chops with this compound. Season them to taste and refrigerate for 20 minutes.
In a bowl, whisk the eggs with a whisk.
Sift the flour onto a flat plate.
Heat oil in a pan.
Remove the chops from the refrigerator, roll in the flour, then in the egg, then again in the flour. Put in a pan with boiling oil.
Fry over medium heat until browned on both sides. Then reduce the heat, salt the breasts, cover the pan with a lid and hold the chops on the stove for another 5 minutes.

Before you lay chops on plates, it does not hurt to put them on a napkin so that they have excess oil from the glass. As a side dish, potatoes, rice, vegetables are suitable.

Chicken Breast Nuggets

chicken breast fillet - 0.4 kg;
soy sauce - 40 ml;
egg - 2 pcs.;
cornmeal - how much will go;
breadcrumbs - how much will go;
seasoning for chicken - to taste;
vegetable oil - how much will go.

Cooking method:

Wash the chicken fillet, pat it dry with a napkin and cut across the fibers with pieces no more than 1 cm thick, maybe even a little thinner.
Add seasonings for chicken to soy sauce, mix. Marinate the chicken pieces in the resulting mixture.
Beat the eggs in a bowl. Prepare crackers.
After 20 minutes, heat oil in a pan. Roll pieces of chicken fillet in cornmeal, then dip them in an egg, then breaded in breadcrumbs.
Put in boiling oil and fry for 3-4 minutes on each side in boiling oil.

Chicken nuggets are juicy and soft. They can be served with a side dish, used to make sandwiches, served as an independent snack.

Chicken breast in batter

chicken fillet - 0.4 kg;
chicken egg - 2 pcs.;
milk - 100 ml;
flour - how much will go;
salt, pepper - to taste;
vegetable oil - how much will go.

Cooking method:

Separate the fillet from the chicken breast. Wash it, cut into pieces 1 cm thick across the fibers.
Beat eggs with milk, add salt and pepper to them, stir.
Sift the flour and add it in small portions to the egg-milk mixture, each time thoroughly stirring, until you get a homogeneous, lump-free dough that resembles sour cream in consistency.
Heat oil in a frying pan and fry the chicken pieces in it, after dipping each in a batter.
Place on a napkin to remove excess oil.

Chicken breast fried in batter can be served without a side dish. They are suitable for a buffet, as they are small in size, mouth-watering and tasty.

Chicken breast in a pan in a creamy sauce

chicken breast fillet - 0.8 kg;
cream - 0.2 l;
garlic - 5 cloves;
curry seasoning - 20 g;
vegetable oil - how much will go;
cheese - 100 g;
salt to taste.

Cooking method:

Chicken breasts cut into pieces, beat slightly.
Mix cream with curry seasoning and a tablespoon of vegetable oil. Marinate in cream of breast for 30 minutes.
Remove the breasts from the cream.
Crush garlic with a press, rub them breasts.
Pour the oil into the pan. Put on fire.
When the pan is warm, put breasts on it. Fry them on each side for 2 minutes over high heat without a lid.
Pour the remaining marinade, salt and leave to simmer for 10 minutes.
Finely grate the cheese. Sprinkle a dish on them and leave it on fire for another 5 minutes.

Breasts in a creamy sauce are unusually soft and tender. They go well with mashed potatoes and rice.

Chicken breast in a pan with vegetables

chicken breast fillet - 0.4 kg;
bell pepper - 0.4 kg;
onions - 100 g;
zucchini - 0.3 kg;
garlic - 2 cloves;
salt, pepper, herbs - to taste;
vegetable oil - how much will go.

Cooking method:

Wash and dry the breast.
Grind greens with a knife and mix with pepper.
Finely chop the garlic and add to the herbs.
Rub the breasts with the resulting mixture, leave for 20 minutes in a cool place.
Peel the onion and cut it into thin half rings.
Wash the pepper, remove its stalks and seeds. Cut into small strips.
Peel and slice the young zucchini.
Pour the oil into a pan and heat it to a boil.
Put the breasts in boiling oil and fry them on all sides for 10-15 minutes.
Put vegetables to the breasts, salt to taste. Reduce heat and cover the pan with a lid.
Stew the breast with vegetables for 20 minutes, stirring occasionally.

Before serving, the breast should be cut into portions. Put several slices of breast on a plate, some stewed vegetables and a side dish, which can be boiled rice or mashed potatoes.

Chicken breast is cooked in a pan very quickly. If you follow the advice of professionals, she will learn juicy and soft. There are so many recipes that everyone can choose the one that suits their taste more. It is advisable to use some recipes for cooking everyday meals, others for meeting guests.

How to fry chicken

How to fry chicken slices

Products
Chicken fillet - 2 pieces
Salt - 1 teaspoon
Ground black pepper - half a teaspoon
Vegetable oil - 2 tablespoons

How to fry fillets in slices
1. Defrost chicken fillet, if frozen.
2. Rinse the chicken under running water, squeeze slightly and wipe with napkins.
3. Put the fillet on the board, cut the fillet into pieces with a side of 2 centimeters, trying to ensure that the fibers are oblique cube.
4. Put the frying pan on medium heat, heat for 1 minute.
5. Pour 2 tablespoons of vegetable oil.
6. Put sliced \u200b\u200bchicken fillet.
7. Fry the chicken with stirring for 15 minutes.
8. Add salt and pepper 1 minute before frying.

How to Roast Chicken Chops

Products
Chicken breast fillet - 3 pieces
Cheese - 150 grams
Ham - 150 grams
Egg - 2 pieces
Garlic - 1-2 cloves
Ground black pepper, salt, spices - to taste
Flour - 1 tablespoon (with top)

How to Roast Chicken Chops
1. Rinse 3 chicken breast fillets (for chops, it is preferable to take chilled chicken meat rather than chicken) and pat dry with a paper towel. Each cut with a sharp knife along the base into two layers. The cut is not done completely so that the breasts can be opened. If in some places the filet went through the knife, you need to overlap the edges of the hole when beating. Then, when lowering the batter, the stuffing will not come out.
2. Beat meat from two sides. Strike carefully so as not to tear pieces. Salt the prepared chops lightly, sprinkle with spices and black pepper and marinate for several minutes.
3. Grate 150 grams of cheese on a coarse grater, cut into cubes 150 grams of ham and lay in layers on half of each breast.
4. Cover the filling with the second half of the breast, slap a little on it with your hand to evenly distribute the mass and beat off along the edges - "seal" the breast.
5. In a deep bowl, beat 2 eggs with a whisk, add a pinch of salt and chopped garlic clove. Continuing to stir, pour a tablespoon with the top of the flour. The result should be a homogeneous consistency, similar in thickness to the density of sour cream. As an alternative to batter, shake the egg mass with salt and pour flour in different plates. In this case, the chicken chops must first be rolled in flour, and then dipped in an egg. This must be done carefully so that the filling does not fall out.
6. After lowering the batter, immediately lay the chicken chops in a hot skillet.
7. Fry on moderate heat on both sides for about 8 minutes until golden brown. Carefully turn the chops over with a spatula or fork so as not to tear pieces. This should be done quickly, with one movement of the hand, then the batter will not spread in the pan.

How to stew chicken in creamy mushroom sauce

Ingredients
Chicken - 500 grams
Fresh champignons - 200 grams
Cream 20% - 200 milliliters
Vegetable oil - 3 tablespoons
Cheese - 100 grams
Salt and pepper - to taste

How to fry chicken with mushrooms
1. Wash the chicken, dry it, cut into pieces across the fibers.
2. Heat the pan, pour oil, put the chicken.
3. Salt and pepper the chicken fillet, fry for 10 minutes over medium heat without a lid.
4. Wash the mushrooms and cut into slices, add to the pan to the chicken, fry without a lid for 15 minutes over medium heat.
5. Add chicken to taste, pour cream and fry for 10 minutes, stirring.
6. When serving the stewed chicken, put the meat in plates and rub the cheese on top.
Calorie Stewed Chicken Fillet in creamy sauce with mushrooms 113 kcal / 100 grams.

Roasted chicken fillet in a slow cooker

Products
Chicken fillet - 2 pieces
Ground black pepper, a mixture of peppers, paprika, curry to taste
Soy Sauce - Half a Cup

How to cook
1. If the chicken fillet is frozen, then the day before cooking it must be thawed.
2. To do this, remove the meat from the freezer, put it in a container or on a plate and refrigerate.
3. Thoroughly thaw chicken fillet before cooking under running cold water.
4. If freshly bought chicken, rinse it thoroughly under running cold water before cooking.
5. Dry the washed chicken fillet with a paper towel.
6. Put the fillet in a bowl, sprinkle with black pepper, a mixture of peppers, paprika, curry and drizzle with soy sauce.
7. Cover the container with the fillet lid and refrigerate. Marinate for 2.5 hours, turning over in half an hour in soy sauce.
8. Turn on the multicooker in the "Baking" mode. Put the pickled chicken in a multicooker bowl so that there is a distance of 2 centimeters between the meat. Close the lid and cook for 10 minutes.
9. Turn the fillet to the other side and cook for 20 minutes.
Remove the fried fillet from the multicooker, put on a dish and cut into slices.

Fried Fish Chicken Facts

Calorie Roasted Chicken Fillet 163 kcal / 100 grams.

Shelf life fried chicken fillet - 5 days in the refrigerator, 5 months in the freezer and 24 hours at room temperature.

Cost of chicken - 300 rubles / 1 kilogram (Moscow, October 2015).

Honey mustard marinade

per 500 grams of chicken

Products
Soy sauce - 6 tablespoons
Ketchup (tomato) - 4 tablespoons
Honey - 2 tablespoons
Mustard - 2 teaspoons
Garlic - 4 cloves
Pepper to taste

How to Pickle Chicken Fillet in Honey Marinade
Peel and chop 4 cloves of garlic. Mix in a bowl 6 tablespoons of soy sauce, 4 tablespoons of tomato ketchup, 2 tablespoons of honey, 2 teaspoons of mustard, garlic and pepper. Chicken fillet cut into large pieces. You should marinate like this: put a piece of chicken on a plate or in a plastic bag, pour 1 tablespoon of marinade on it, put the next piece of chicken on top, pour the marinade and so on until the filet runs out. Tighten chicken with marinade with cling film and refrigerate for 2 hours.

Garlic marinade

per 800 grams of chicken

Products
Garlic - 3 cloves
Olive oil - 1 tablespoon
Mustard - 2 tablespoons
Dried mixture of aromatic herbs (parsley, basil, oregano, rosemary) - 2 teaspoons
Salt - 1 teaspoon

How to marinate fillet in garlic marinade
Peel 3 garlic cloves and pass through a garlic squeezer. To prepare the marinade, mix all the ingredients. Defrost chicken, wash, dry with a napkin and cut into slices. Grate each slice with the resulting marinade on all sides, put in a plate, cover with a plate or plastic wrap and leave it in the refrigerator for 3 hours.

Lemon juice sauce

per 800 grams of chicken

Products
Mayonnaise - 200 grams
Ketchup (tomato) - 100 grams
Garlic - 3 cloves
Lemon - Half
Dill Greens - 5 grams
Ground black pepper to taste

How to Make Lemon Fillet Sauce
Peel and chop 3 cloves of garlic. Wash the lemon, wipe with a dry cloth, cut in half, squeeze the juice from one half and remove the lemon seeds. Wash the dill, dry, chop finely.
Mix 200 grams of mayonnaise, 100 grams of ketchup, chopped garlic, lemon juice, herbs; add black ground pepper, mix everything. Serve the sauce separately in the gravy boat.