wash the meat and set aside the skin
wipe with a paper towel
cut into slices and beat with a meat hammer
mix the spices with salt, pepper, paprika
season the meat with the spices
and put in the hot pan
Baked chicken breast & # 8211 A special recipe for everyone's taste
I marinated the chicken breast, put it in breadcrumbs and baked it in the oven. A special delicacy came out. You can find the recipe in the rows below, if you want to try it. I'm sure you won't regret it!
- 3 tablespoons natural yogurt, 1 clove of garlic
- 1 tablespoon mustard, 2 pieces chicken breast
- 1 tablespoon soy sauce, 3 tablespoons breadcrumbs
- Ground salt and black pepper (to taste)
Method of preparation:
We clean the garlic clove, put it on a grater or crush it through a press and mix it with the yogurt, in a deeper bowl. Add the mustard and soy sauce.
Wash the chicken breast, cut it into slices and season it with salt and ground black pepper. Then put it in the yogurt marinade. We leave him there for an hour.
After an hour, take the pieces of meat out of the marinade and put them in breadcrumbs. Place the chicken breast in a tray lined with baking paper. Bake the chicken breast in the preheated oven at 180 degrees for about 30 minutes.
The cooking time can vary from one oven to another, so it would be good to check the meat from time to time.
After it is cooked enough, place the chicken breast on a larger plate. Serve with your favorite sauce. I like to eat chicken breast with sour cream and garlic the most. It seems to me the best combination.
After you try this recipe I am sure you will want to repeat it weekly. Have fun with your loved ones and increase your cooking!
Put the grill in the oven
Put the grill in the oven recipes: how to cook put grill in the oven and the tastiest recipes for grilled chicken, grilled chicken, baked chicken, baked crispy chicken, crispy baked chicken, baked chicken breast, baked roasted chicken, baked chicken steak, baked chicken meat, whole chicken oven.
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Baked chicken breast with mushrooms
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Chicken Breast in Fraged Dough
I bought a grilled chicken and sliced it. I deboned his chest and cut it into 4 slices, which I beat well, as wide as possible. I powdered with ground pepper, salt and oregano.
In the middle of each beaten slice, I put a stick of cheese and small bunches of broccoli.
I rolled and inserted the ends of each slice inside (as for sarmale: p).
From the ingredients for the dough I prepared a sheet, which I stretched as thin as possible, I cut it in four, and in the middle of each sheet of dough I placed a rolled chest.
I rolled each breast together with the sheet of dough, I sprinkled it with ground pepper and oregano and I placed them in a tray, in the oven.
With a fork I pricked the sheet of dough, from place to place.
I baked them for 30 minutes, and after baking I let them cool for 5 minutes.
I cut the rolls a little obliquely, into 3 cm thick slices.
It can be served as an appetizer, but also as a main course with a light sauce ideal for chicken.
Grilled chicken breast with mushrooms and cheese
I can't help but write how good it is! And this is not because yesterday Steaua won or today it's Santa Niculae and I ate a lot of chocolate, but because I really liked how it turned out. Of course the 3 ingredients are my favorites. The recipe is very fast and effective and can be served when you have guests (especially female :)).
- 600g fillet chicken breast (I preferred to pay a little extra and buy ready-sliced chicken breast)
- 350g mushrooms
- 200g cheese
- salt, pepper, olive oil
We wash the mushrooms and cut them not very thin slices, then fry them over high heat in a pan with a little oil. We take them out on a plate and we grab the chicken breast.
Beat the chicken breast a little with the hammer for the slices and season it with salt and pepper. Then grease it with a little oil and fry it on the grill. Maybe I told you before, I have a cast iron grill, heavy or rather heavy, very suitable for grills.
In the pan in which we fried the mushrooms, put a little olive oil, place the slices of meat over which we put a spoonful of mushrooms and then place a slice or 2 of cheese. Cover with a lid (mandatory) and leave for another 3-4 minutes on the right heat.
Serve with salad (and potatoes or rice).
And here you have the video version of this recipe
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Chicken breast in cream sauce
Heat the fat in a pan and fry the meat cubes over medium heat for about 7-10 minutes, stirring periodically, until they are evenly browned. Salt to taste.
Add the sweet cream and let it boil for a few minutes, until the sauce thickens.
Serve with low-carb vegetable garnishes, such as cauliflower or spinach.
4.5 Based on 34 Review (s)
How to roast chicken breast well
In most places where you ask for chicken breast (I'm not talking about the man's house anymore), you get a kind of dry, stuffy, tasteless, annoying and frustrating. It's a shame. The chicken, whether raised in a heap or in a yard, deserves a better ending. What bothers me the most is the sliced, well-beaten and fried breast until it's like yoghurt. Many chefs choose this technique (good for schnitzel, but not further) because they are afraid that the chest will remain raw in the middle if it is cold whole (or in halves). Sure, than giving someone a chicken leg rarely or medium rare, better burn it until nothing of it is understood. Or you better recommend something else. However, there is hope, as there are methods by which you can feed the man with fragrant, tasty and juicy chicken breast, without being raw. Let's take it one at a time:
1) Flavoring: clean the chicken breast, wipe it with a napkin. Crush a few parsley leaves, a few basil leaves, a few rosemary leaves in a blender, together with the peel of a lemon and its juice. You can also add a teaspoon of sweet Dijon mustard. You get a brightly colored paste. Grease the chicken breast well and leave it cold, wrapped, for at least 4 hours (overnight it's even better).
2) Frying: let the chicken reach room temperature (21-22 degrees Celsius). Then put it on a grill, over a low heat (set the embers aside, if they are grilled with embers). Rotate it on all sides, 12-15 minutes, maybe 18 if thicker.
3) Check: Take a metal spike, stick it in the chicken breast, in the thickest part. Hold it there for five or six seconds. Then stick it to the wrist on the inside. If it's hot (it won't burn you, stay calm), the chicken is done enough. If it's just lukewarm, leave the chicken on the grill (frying pan, why not?) For another four or five minutes.
4) Safety net: when you put the chicken breast on the grill, turn on the oven and let it heat up to 200 degrees Celsius. If you have the feeling that your chicken is browning too much on the outside (maybe you had the fire too hard, the embers are too close, etc.) and in the middle it's still just warm, take it off the grill and keep it in the oven for five or six minutes. hot.
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Thank you from the bottom of my heart for advice, I copied everything in the diary, I hope it goes well.
Thanks for the tips. Today I will apply these recommendations. :)
When I read how you gave the order: & # 8222Take a metal spike, stick it in the chicken breast & # 8221, I smiled, I remembered (unconnected) the melody of Dr Broula by Dr Brooks. : P
Good advice! I'll follow them.
Very good, that's what I'm convinced of. But in order to eat a well-made chicken breast, I have to feel like it and make the reservation (in the option of being served in a restaurant) the day before. I cook it at home in fairly thin strips (momentary inspiration) and not dry at all. All the best
Thanks for the tips! And if we have a meat thermometer, how many degrees should it have inside when we put the metal spike in it? :)
I followed your advice and ate a tender, juicy chicken breast with a special flavor.
When it comes to chickens, it's my field.
I saw an old cook instinctively tapping his chicken breast two or three times with the palm of his hand on the thicker part of the chicken. The idea is to flatten the thick part, to cook evenly. If you don't do this, it's a bit tricky, the main reason you risk being cruel inside is that in the thicker part, time is not enough.
If you want a skin with a crispy crust, place the chicken face down on a dry, dry pan and place a weight on top, such as a piece of marble. I put a pot full of water. Roast the chicken in its own fat, make the crust. When it is quite fried, it turns on the other side, but without putting the weight on top.
Marinades with interesting taste:
& # 8211 yogurt, rosemary, basil, oregano, parsley, onion juice, garlic, oil, salt, pepper.
& # 8211 whole fennel seeds, salt, pepper.
& # 8211 garam masala, ground fennel seeds, yogurt, parsley ground in a mortar.
& # 8211 yogurt, tomato paste, grated ginger, sugar, grated chili, onion and garlic pulled through the tongs of mujdei, salt, pepper.
& # 8211 garlic, chili, rosemary, salt, pepper, wine, olive oil.
& # 8211 fried and ground sesame seeds, chopped chili, garlic pulled through tongs, salt, pepper.
& # 8211 ground hazelnuts, coconut milk, olive oil.
& # 8211 mashed peaches, chili, pepper, salt, oil.
& # 8211 onion juice, garlic, grated capsicum pepper, ground cumin, salt, pepper, oil.
& # 8211 ground parsley, sugar, salt, soy sauce, fish sauce, white pepper.
& # 8211 ginger, chili, garlic, oil, lemon, sugar, salt, pepper.
& # 8211 lemon, rosemary, chili, oil, salt, pepper.
And I have enough & # 8230,
As a tip: the boneless chicken breast is put in the pan or on the grill, when it turns white on the edge and you can see the whiteness through the meat in the middle it can turn on the other side.
The chicken with bone is made over low heat. The jar should be quiet or at a distance.
For me, the best chicken in a cauldron is the Italian one, the combination: crushed garlic cloves with peel, hot peppers cut in two or four, a sprig of fresh rosemary, salt and pepper. Towards the end white wine, reduction to evaporate alcohol. This is chicken no. 5 from the personal top.
I would very much like to be able to cold / fry the fish without leaving the skin on the pan & # 8230
Please Chef, tell me where I'm wrong?
Grilled chicken breast with a & quottwist & quot
4 halves of chicken breast (about 100 g each), without skin and bone
a quarter teaspoon of salt
a pinch of black pepper
a third cup of finely chopped green onions
a tablespoon of chopped hot peppers
2 teaspoons balsamic vinegar
125 g cranberry jam
optional: 125 g orange jam
2 tablespoons fresh coriander, chopped
a tablespoon and a half of lemon juice
2 tablespoons cream cheese
Sprinkle with salt and pepper on the chicken breast pieces. Heat a grill pan over medium heat and cook the chicken for 5 minutes on each side or until ready. Keep warm.
Mix the onion, hot pepper, vinegar and the 2 jams in a medium bowl. Mix a tablespoon of coriander and a tablespoon of lemon juice.
Mix a tablespoon of coriander, a teaspoon and a half of lemon juice and cream cheese in a small bowl, mixing well to a homogeneous consistency. Put the cranberry sauce generously on a plate. Put the chicken on the blueberry sauce and decorate with a teaspoon of coriander cream on top.
The unexpected combination of flavors will give a new dimension to any grill - the dry flavor of the steak grilled chicken breast it's like a canvas for the sour and consistent taste of the blueberry sauce and for the invigorating surprise of a stinging coriander sauce!
Chicken breast: tasty recipes and easy to prepare at home
Chicken meat is recommended in diets for weight loss, provided it is cooked properly, ie healthy. That is why it is recommended to try several combinations with chicken, tasty and friendly with the silhouette.
BUCHAREST, March 26 - Sputnik, Georgiana Arsene. Do you want to keep a diet or you simply like chicken / Then it's time to try at least one of the recipes below, prepared with chicken.
Spicy chicken and sweet potatoes
The secret is to cut the chicken into cubes, just like the sweet potatoes, and they must have a spicy taste. The spices would give the food a very attractive golden color, which goes visually with asparagus and sliced pumpkin, notes dietetik.ro.
Greek chicken and specific yogurt
The chicken breast must be prepared whole, boiled or grilled, and the sauce must be made very carefully, because it is the basic ingredient. It is preferable to choose Greek yogurt and add fresh parsley, diced cucumbers and crushed garlic. Don't forget about herbs.
Fried chicken with vegetables
Cut the chicken breast into cubes and fry in the pan together with the diced or whole vegetables, if they are small. The chicken will taste sweet thanks to the vegetables.
Put Fiesta with rice
This food looks like a salad, as the ingredients must be crushed so well that they cannot be distinguished on the plate. For this you have to abuse greens and vegetables according to your preferences, but you don't necessarily have to have a rainbow on your plate.
Rice should not be missing here, on the contrary, it should be mixed among vegetables and chicken breast cut into strips and cooked. Watch out for oils and sauces.
How to make Greek salad with grilled chicken breast
1. Cook the chicken quickly and evenly
First you need to choose the right chicken pieces.
Keep in mind that large ones require more cooking time. So if you want to make a Greek chicken breast salad in just 30 minutes, it is good to choose small pieces without bones or skin.
They must be thin and similar in size to cook quickly and evenly.
If you can't find them, you can take them even thicker but you will have to beat them well to thin them. And if they are too big, slice them.
Choosing skinless chicken will not only reduce cooking time but is also very good in weight loss diets. This is because the skin contains a lot of fat.
So if you are trying to lose weight, this is the best option.
Another useful tip that I keep repeating in my recipes is that you need to bring the chicken meat to room temperature before cooking it.
Otherwise, it will dry on the outside much faster than it will cook on the inside.
And we all know what dry chicken breast tastes like, right?
So after you take it out of the fridge, let it sit on the work table for about 30 minutes before cooking it.
You can take this opportunity to season it and I will explain immediately how.
2. How to make chicken breast tastier
If you've been reading my blog for a while, then you know that I like to soak almost all the meat I cook.
This step is very important, because it will make the meat more fragrant, tender and juicy.
Otherwise & # 8230 you already know what a simple grilled chest is like.
Fad, dry and even drowning.
If you don't have much time to marinate it, you can rub it well with your favorite spice mix before cooking.
But if time allows (and it doesn't take long) leave it to soak in the fridge for at least an hour. And for maximum aroma, leave it overnight.
In this way, the meat will have time to absorb all the flavors and will freeze.
I have to tell you here that homemade marinade is much better than the one from the store. And that's because, most of the time, the one in the store contains a lot of sugar and salt.
If you still want to choose this one, I advise you to read the ingredients well.
And now that you know how to cook chicken and how to make it tasty, let me explain how to make it if you don't have an outdoor grill.
3. How to make grilled chicken breast on the stove.
We all know how to make it on an outdoor grill, on charcoal or on gas. But how do we grill chicken breast on the stove?
Well, if you haven't already, you might want to invest in a cast iron grill pan.
It is not expensive and it is very useful.
Of course, you could also make it in a normal pan, but the recipe would be a little different in this case, so we'd better leave it for another time.
Remember to preheat the grill before cooking the meat, and then grease it with a little oil so that it does not stick.
So after marinating and bringing the chicken to room temperature, this should be the next step if you want to make the best Greek salad with grilled chicken breast.
And how do we know when the chicken is ready?
- Cut in the thickest part and if the juice that comes out is clear and colorless and the chicken is no longer pink inside, it means that it is done. If it is pink, it must be left.
- Insert a cooking thermometer into the thickest part of the meat and if it is done it should show 75C. Be careful not to touch it with any bone, as it may show you the wrong temperature.
So far I've given you a lot of information about chicken but nothing about salad. And after all, it's a Greek salad recipe, isn't it?
So let's give you some tips about it.
4. What salad and dressing to serve with grilled chicken breast.
I made a simple Greek salad that in combination with spinach and chicken breast turned out great. But you can change it with your favorite, because it fits almost any kind of salad with grilled chicken breast.
Also, the Greek dressing I used fits any salad. Moreover, you can make a larger quantity and keep it in the refrigerator in a bottle with a lid for up to 5 days.
This makes it perfect for meal planning, but remember to mix the dressing with salad only before eating them.
Finally, keep the following in mind:
- To cook chicken quickly and evenly, use thin pieces, similar in size, without bones and skin.
- Bring the meat to room temperature before cooking, leaving it to sit on the work table for about 30 minutes.
- Before cooking, you can soak the meat in the refrigerator for at least an hour (even overnight if you can). It will soften it and fill it with flavors.
- If you are making it on the stove, use a cast iron grill pan.
- To find out when it's done, stick a cooking thermometer in the thickest part of the chicken and it should look 75C. If you do not have a thermometer, cut in the thickest part and check that the inside is no longer pink.
- Replace Greek salad with your favorite if you don't like it.
- You can make a larger amount of dressing and keep it in the refrigerator in a jar or bottle with a lid, for up to 5 days.
And now that I've armed you with so much information, I'm convinced that you will make the best Greek salad with grilled chicken breast.
Once you do, don't forget to post it on Instagram with @theblondelish. You just know I'm very curious how you cook my recipes.
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