We really like chicken breast skewers, you can marinate in soy or, or kefir, with the addition of garlic, onions, herbs, seasonings, to taste. Cut the breast into pieces, mix with the sauce in a saucepan or in a plastic bag, after 2-3 hours you can fry on a fire, on skewers or barbecue. If it is not possible to cook on a fire, then also cook in a sleeve or just in a pan in the oven, adding a little water. For a side dish, a baked potato cooked on charcoal is suitable, it can be in foil or in the oven. And also vegetables will be very helpful.

In order to make the chicken breast juicy, I baked it in a sleeve with different vegetables (carrots, onions, pumpkin, Jerusalem artichokes, cauliflower and broccoli). I ran out of sleeve. Well, what should I do? And I found a way out: I put it in a baking dish. And covered it with foil on top. What a delicious. Juicy and tender chicken breast turned out! And vegetables too. And much tastier and juicier. Than in my sleeve! Now I cook chicken breast just like that!

Recipe for juicy diet chicken breast:

Marinate the chicken breast for a couple of hours in spices (I prefer hot spices without flavor enhancers), bake in the oven in a bag or sleeve. It can also be cooked in a slow cooker.

From a simple one for every day, they say, it is enough to sprinkle with lemon juice and the chicken breast will not be dry. And there are also such special things that are put in a frying pan and you can fry them without oil. But, it's all about proper nutrition. For those who do not want to fry in oil. Bon apeti!

You can bake chicken breast in the sleeve, because it will be baked in the sleeve, it will be juicy. it will be baked in its own juice, first salt and pepper, you can grate with honey if you like sweetish meat, you can add freshly squeezed orange juice, you can put oyster mushrooms in the sleeve and bake with them, it will also be very juicy and tasty, onion will also add juiciness to the meat, pepper , salt, add chopped onion and bake until golden brown.

Chicken breast can be cooked in its own juice without using any oil. For juiciness, you need 1 tomato and. Cut the breast into pieces, any size you want, salt and sprinkle with spices that you like. I use paprika and chili. Grind the onion and tomato in a blender. Get dry! liter jar, lay out the pieces of breast and pour over the onion-tomato mixture, so lay out all the pieces of meat. Cover the jar with a glass lid or foil. Put in cold! oven and only then turn on the gas, for about 1 - 1.5 hours. When it is ready, do not immediately take out the jar, it should cool down a bit. Chicken can be eaten with a salad, or you can also cook a side dish.

Also - 1 tomato is enough for at least 1 breast, at least for 5. Add as you like, it will be delicious anyway!

You can cook the breast in a double boiler - pre-marinated in (without weighing down the taste), add seasonings that you like - I like sweet paprika (dry), ground. You can add garlic if you like the taste. Put in a special container and turn on the steam. Then you can sprinkle the finished breast with fresh herbs, cut a fresh tomato and make your favorite sauce or just ketchup.

Chicken breast should be marinated in soy sauce for a while (from half an hour to two). You can marinate as a whole breast, or cut into small pieces. The last option, in my opinion, is much more convenient. Next, fry the meat in a completely dry frying pan with a thick bottom until cooked.

Personally, I cook like this:

We cut the chicken fillet into pieces, marinate in honey and mustard (for example, with Russian). You can marinate as much as you want, you can immediately start cooking, the main thing is that the chicken is completely covered with marinade.

Put the chicken in a baking dish (WITHOUT oil). Cover the form with foil. Place the chicken in the preheated oven and bake for about 30 minutes. When 30 minutes have passed, remove the foil and bake for another 10 minutes. The fillet is juicy and, most importantly, soft.

P.S. You can not salt the chicken. It tastes even better without salt.

I want to tell you a recipe that I got from the chef of a very expensive restaurant, in gratitude for the cured toe :)))

You need to take a chicken breast with skin (if not, you will have to grease it with olive oil before frying, just a little bit), you can also cook a turkey breast (this is a better product, since the ideas do not get sick and, unlike chickens, they are not chipped antibiotics).

The secret of the dish: before cooking, you soak the meat in a solution - 1 liter of water + a teaspoon of salt + a teaspoon of sugar, for at least an hour.

Then you dry the meat, rub it with herbs and pepper and fry on the grill, first from the side of the skin, for three minutes on each side. Remove from heat, add salt (I don't salt) and garlic and wrap in baking paper (skin side down) and bake in the oven for 20 to 30 minutes, depending on the size of the fillet. Turkey fillets sometimes have to be cut open due to their size. 10 minutes before completion, you can open it to form a crust. You can turn on the fantasy and decorate with cheese (I add bri or dor blue in a few minutes in the oven it will flow and form a sauce. Everyone is delighted with me. Bon appetit.

Prepare the necessary ingredients. Separate the chicken breast from the bone. The result will be 2 chicken fillets. Wash the fillet, clean it from the film and fat, remove excess moisture with the help of napkins.

Cover each piece of meat with cling film on top and beat lightly with a hammer.

Beat the egg in a fluffy mass and dip each piece of fillet into it.

Lay the fillet on a board and sprinkle with flax seeds or sesame seeds.

Put the fillet on parchment and fold the paper into an envelope.

The result is 4 envelopes with chicken fillet.

Put the envelope with the fillet on the heated pan. You don't need to oil the pan. The fire must be medium, otherwise the paper will start to burn and this will give the meat an unpleasant smell and bitterness.

Fry the chicken fillet in a pan on each side until golden brown (approximately 5-7 minutes on each side).

Pieces of chicken breast, fried in a pan without adding oil, are juicy, tasty and tender.

Serve with fresh vegetables or cereals.

Bon Appetit! Cook with love!

step by step recipe with photo

Chicken fillet is the most nutritionally valuable part of the bird carcass, the focus of dietary meat, widely used in children's cuisine. The presented recipe allows you to cook ruddy and at the same time juicy slices completely without fat, without increasing the calorie content of the finished dish. Garlic and ground paprika are ideal for chicken.

The cooking technology is very similar to baking. When preparing meat, one should not abuse salt, beat it thinly and finely chop it in order to preserve the meat juice as much as possible. For the same purpose, moisten the parchment sheet. It is easier to separate after the dish has cooled.

Ingredients

• chicken fillet - 400 g
• finely ground sea salt - 0.5 tsp.
• seasoning for chicken - 0.5 tbsp. l.
• parchment

Cooking

1. We wash the meat, dry it and cut it into medium-sized pieces.

2. We beat off a little.

3. Then pour seasonings into a bowl (you can mix curry, turmeric, coriander) and salt, knead the meat well. If there is time, then let the meat soak in the aromas of spices.

4. Now lightly sprinkle the parchment sheet with water (you can use a spray bottle). We put pieces of meat on half the sheet and wrap the second half so that the meat is in the envelope. We press.

5. Put the parchment with meat on a hot and dry frying pan and cook our dish on both sides over moderate heat until the meat is browned.

A chop is not always a piece of fatty meat fried in breadcrumbs and a lot of oil. You can make excellent chops from the most dietary meat - chicken breast fillet - without spending a drop of oil when frying! To do this, you just need to fry the chicken chop in a dry frying pan, wrapping the fillet in baking paper.

For chicken breast chops, we need a certain amount of spices in which we will marinate the chicken fillet. I suggest taking aromatic herbs to taste, I chose these:

We only need a large chicken fillet (four pieces), which must be washed and dried well with a paper towel.

We lightly beat the dried chicken fillet with a hammer, but not too zealous - the resulting chop should not be too thin, and certainly should not be torn. To beat the fillet most accurately, I suggest covering it with cling film during the beating.

We cover the beaten chicken fillets from all with salt and spices, put them on top of each other in a container, close it with a lid and send it to marinate in the refrigerator for at least 2 hours. But meat marinates best if left in the refrigerator for a day.

When the fillet is marinated, put the frying pan on which the chicken chop will be fried over high heat and cut off a rectangular piece of baking paper. We lay one edge of a sheet of baking paper on a frying pan, put the pickled chicken chop on it.

We close the free end of the baking paper and lightly press the paper to the fillet with the palm of your hand. Leave on high heat for 10 minutes, so that the outer part of the chicken chop immediately “seizes”, sealing all the juices inside the piece.

Then we turn the chop in paper on the other side and also fry on the other side for ten minutes. Here you can slightly lift the edge of the baking paper and see what beauty we get:

In total, the chicken chop will be fried for twenty minutes, this will allow it to be well fried on the outside, while remaining very juicy inside.
Fry all the other chicken chops in the same way. It turns out wonderful and very tasty chops, containing only the minimum amount of fat that was originally contained in the chicken fillet itself.

Calories: 966
Proteins/100g: 15.85
Carbs/100g: 0.57

A couple of years ago, my girlfriend literally dragged me into a seminar by force. I don't even remember what it was called, I only remember that it was a women's theme. Something like how to keep youth and beauty, or how to always stay in shape. In principle, there were many interesting lecturers there, and very pressing issues were discussed, and those few days that we spent a thousand kilometers from home were not just a vacation for me, but were also full of new useful information, as well as acquaintances.
I still communicate with many participants of the seminar, advice from experts helped me in solving some problems, both at work and in the family. And also, I began to eat more properly and cook delicious healthy meals for my family.
Previously, for example, my family preferred a delicious crust for dinner, and at the seminar I learned how to cook no less tasty, juicy, tender meat, but at the same time in a completely new way. Can you imagine that you can cook fried chicken fillet in a pan without oil so that the meat does not burn, but is tasty and juicy?
Before, I couldn’t even think that it’s so easy to solve this issue, and it’s so simple that even a novice in culinary business can cope with such a dish. But how many benefits immediately turn out, well, consider for yourself:
¬ the meat is low-fat, low-calorie, it can be given to children and people who prefer a healthy lifestyle;
¬ after this method of cooking, you do not need to wash the pan and stove, as we cook meat without oil;
¬ Meat is cooked quickly and no need to stand at the stove all the time;
¬ The taste of the meat is very fragrant, because you can sprinkle it with any spices before cooking.

- chicken meat (fillet, drumstick, ham),
- spices (hops-suneli, Svan salt),
- finely ground kitchen salt,
- foil and a dry frying pan.

How to cook at home

Cooking:



First of all, prepare the pieces of meat for frying. To do this, rinse them thoroughly, and then dry them with a napkin. It is important that the meat is dry, then it will cook better.
Then sprinkle with your favorite spices, salt and rub the meat with them.



Next, wrap the finished pieces of meat in foil,





preferably in several layers and always tightly without gaps.



Now we put the bundle in a hot pan, cover with a lid and cook the meat over moderate heat for 20 minutes on one side, and then turn the foil over to the other side and fry for another 15 minutes.



Then let the meat cool a little, and open the foil,



Fried chicken fillet in a pan without oil, garnish with vegetables or