How to fry a chicken breast in a pan. Chicken fillet in a pan

Wholly chicken breasts first fry the breasts over high heat for 10 minutes. then reduce heat to medium and cook for another 15 minutes. turning over regularly.
Chops fry the breasts for 10 minutes on each side.
Pieces fry chicken breasts for 20 minutes over medium heat without a lid, stirring regularly.

How to fry chicken breast in a skillet

How easy it is to fry chicken breast

Frying products
Chicken breast with skin - 3 pieces
Salt - 1 teaspoon
Pepper - half a teaspoon
Vegetable oil - quarter cup

How to stew chicken breast in a pan with champignons

Frying products for chicken breasts
Chicken breast - 2 pieces
Garlic - 3 wedges
Champignons - half a kilo
Soy sauce - 100 milliliters
Cream 20% - 400 milliliters
Sunflower oil - 3 tablespoons
Salt and pepper to taste

How to stew chicken breast with mushrooms in a creamy sauce
Defrost chicken breast, if frozen, rinse, dry and cut into small pieces. Wash the champignons, dry, cut into thin slices. Heat a frying pan, pour oil on it, put mushrooms and fry them for 5 minutes. Peel and chop the garlic finely, add to the mushrooms. Put the chicken pieces, fry for 10 minutes. Pour the cream into a skillet and simmer, stirring occasionally, for another 10 minutes over low heat.
Rice or pasta is ideal for a side dish with chicken breasts.

Facts about fried chicken breasts

Skin and bones of chicken breasts

Chicken breasts are usually sold with skin and bone. To taste and desire, you can not remove the skin - it will give the final dish an appetizing crust, but the fact that chicken skin is very high in calories should not be forgotten when following a diet. It is difficult to separate the bone from raw meat, but you should be careful not to forget to remove the bone when serving the breast to the table.

Chicken breast readiness

Fried breasts on the cut are gray-pink in color; when pierced with a knife, clear juice is released. If it is red, the chicken is still raw. Keep in mind that for the chicken breast to cook evenly, it is necessary to fry it in a sufficient amount of oil.

Shelf life of fried chicken breast

Fried chicken breasts can be stored in the refrigerator for no more than 48 hours.

How to slice chicken breast

Before frying or stewing, cut across 2 centimeters thick slices.

Calorie content of fried chicken breasts

With skin - 197 kcal / 100 grams, without skin - 164 kcal / 100 grams.

The benefits of chicken breasts

The nutritional value of fried breasts lies in the high content of dietary protein and B vitamins, which normalize the nervous system, help the hematopoietic process and digestion. Choline (vitamin B4), activates the body's metabolism, helps burn fat. Fried breasts are rich in trace elements that are good for bones and teeth, for metabolism and tissue regeneration.

Average price of chicken breasts in Moscow

from 200 rubles / kilogram (October 2015).

for 2 chicken breasts

Lieson breading

2 beaten eggs, 2 tablespoons flour or breading, half a teaspoon of salt.
Break eggs into a bowl and beat, add 3 tablespoons of 20% cream, add salt and mix. Preheat a frying pan, pour a tablespoon of vegetable oil. Dip each chicken breast in an egg, then in flour / breadcrumbs, then again in an egg - and put in a skillet.

Cheese breading

100 grams of hard cheese (for example, Swiss or Dutch), 2 chicken eggs, salt and pepper.
Grate cheese on a fine grater, beat with chicken eggs. Preheat a frying pan, pour a tablespoon of vegetable oil. Dip each chicken breast in breading and place in a skillet.

Oat bread
Hercules, pre-ground in a coffee grinder for 30 seconds - 50 grams, salt - a quarter teaspoon, suneli hops - 0.5 teaspoon.
Stir the rolled oats, suneli hops and roll chicken breasts in the mixture, then fry in 2 tablespoons of vegetable oil.

Lemon marinade

for 2 chicken breasts
Lemon marinade products
Lemon juice - 60 ml
Olive oil - 60 milliliters
Garlic - 3 prongs
Finely chopped rosemary, cumin, thyme - 3 tablespoons
Dried hot red pepper - a pinch

How to roast chicken breasts in lemon marinade Squeeze lemon juice into a bowl, add herbs, olive oil, chopped garlic and hot pepper. Mix the ingredients well. Place the chicken breasts in a plastic bag and beat them evenly with a food hammer to a thickness of 5-7 millimeters. Put the beaten chicken breasts in the marinade, cover the dishes and refrigerate. After 15 minutes, turn the breasts over and leave in the refrigerator for another 15 minutes.
Preheat a skillet, pour 1 tablespoon of olive oil on it, add the chicken breasts and fry on each side for 3 minutes over medium heat. Remove the breasts from the pan, place on a plate and serve with a slice of lemon.

Yoghurt-tomato marinade

for 3 chicken breasts
Yogurt - 150 grams
Tomato paste (not sour) - 70 grams or 3 large tomatoes
Vegetable oil (odorless) - 1 tablespoon
Honey - 2 teaspoons
Garlic - 3 cloves
Salt - 1 teaspoon

Ground black pepper - to taste
Ginger - a small cube 2x2x2 centimeters

How to make yoghurt tomato marinade
Pour yogurt and tomato paste (or fresh finely chopped tomatoes) into a container, add vegetable oil and honey, salt and mix well. Chop the ginger and garlic and add to the rest of the ingredients, stir well. Put the chicken breast in the marinade, turn it over several times so that the marinade is evenly distributed over the meat, cover with a lid or cling film and leave to marinate in the refrigerator for 12 hours.
The sauce goes especially well with oatmeal breading.

Perhaps there are no people who would not taste chicken cooked in a pan. And many prepared it on their own. If you do not have this experience yet, then you will like this article, and you will learn a few simple recipes. Even if you have experience, it is always good to have several different recipes in your cooking records.

Fried chicken is a simple, but very tasty dish, which does not take much time to prepare. First, you need to choose the right chicken, it must be of high quality and fresh. You can cook fillets, wings, thighs, but the brisket can turn out to be rather dry.

It is recommended to salt the poultry immediately after defrosting, if this is done during the cooking process, then only the skin will be salty, but the meat may remain unleavened. In some cases, it is recommended to marinate the product for a while.

How to fry chicken with vegetables in a pan - a recipe with a photo step by step

So let's get down to an overview of some interesting pan-frying chicken options.

Menu:

1. Delicious chicken fried in a pan

To begin with, consider a universal recipe for frying chicken, which even an inexperienced housewife can handle. For cooking, you will need simple and affordable products, but the composition of spices and spices can be changed, taking into account your taste preferences.

Ingredients:

• 1.5 kg of minced chicken.
• 2 tablespoons table vinegar.
• 2 tablespoons lemon juice.
• 1 tsp mayonnaise.
• 2 cloves of garlic.
• 3 tablespoons olive oil.
• Spices, herbs, table salt.

Preparation

1. To make the chicken juicy and very tasty, it is recommended to pickle it. Therefore, at the initial stage of cooking, we will start preparing the marinade. To do this, in a separate container, mix pressed garlic, table vinegar, olive oil, lemon juice, mayonnaise, as well as spices and herbs as you wish.

2. If you have a whole chicken, then first defrost it, rinse it under running water, and then dry it with paper towels. After that, we cut the carcass into large pieces. Using a silicone brush, coat the pieces of meat with cooked marinade and put them in a bag, which we must tie tightly. We remove the marinate in the refrigerator for about five hours.

3. Now we need to heat the pan well. Pour oil into it, heat it, then lay out the pieces of chicken and add the rest of the marinade. Cover the pan with a lid and fry on both sides for 3 minutes over maximum heat. After that, turn on the medium mode and fry for another 5 minutes.

4. After that, simmer the chicken under the lid on low heat until it is completely cooked. Do not forget to periodically turn the meat, otherwise, it may burn.

The dish can be served with your favorite side dish, salad and fresh herbs.

Bon Appetit!

2. Merchant style chicken

To prepare a complete hearty chicken fillet dish, use the following recipe. Such a dish can even be put on a festive table, and the cooking process itself is simple.

Ingredients:

• 1 chicken fillet.
• 1 glass of buckwheat
• 1 glass of water.
• 1 onion.
• 1 carrot.
• 3 cloves of garlic.
• 3 glasses of water.
• Salt, seasoning for pilaf.

Preparation

1. To cook buckwheat with chicken according to this recipe, we do not need any household appliances. All you need to do is prepare the required ingredients.

2. It is very important to immediately prepare all the food, as it will take only a few minutes to cook buckwheat. We sort out the groats, then rinse them several times with cold water and dry them.

3. After that, peel the onion, rinse it with running water if necessary and chop it into small pieces. To prevent the onion from eating into your eyes, you need to use a sharp knife, previously moistened with cold water.

4. Remove the top layer from the carrots, wash, then grind on a coarse or medium grater.

5. For the dish we need a clean fillet, so we get rid of the bones if necessary. Then we cut the chicken into small pieces, as shown in the photo above.

6. Divide the head of garlic into cloves, peel, then cut into two parts. so that it imparts flavor to the whole dish.

7. Heat the sunflower oil in a skillet over high heat. Then add the garlic and fry it until golden brown, so that it transfers its aroma to the whole dish, one minute will be enough. Remove the garlic from the pan and put it in a separate plate. We do not move away from the stove, since all the ingredients will be fried for several minutes.

8. At the next stage of cooking, send the onion into the pan and fry it.

9. Now let's start preparing the breast. Fry the pieces for no more than 5 minutes on each side. To make the fillet juicy, it does not need to be brought to a state of full readiness. The chicken should be a little raw on the inside.

10. Add chopped carrots to the pan and fry with onions and fillets.

11. Now add spices, seasonings and a little salt to the ingredients, if necessary. We also send the garlic to the pan, which we previously fried.

12. Mix all the ingredients, gently level them along the bottom.

13. Now add the dried buckwheat. We level it, but do not mix it, this is very important.

14. The next step is to pour in water, immediately after adding buckwheat, otherwise it may burn. The liquid should cover all foods.

15. We wait for the water to boil, after which we reduce the heat to a minimum. Cover the pan with a lid and simmer all the ingredients for 20 minutes. By this time, the liquid should be absorbed into the cereal.

As a result, we will need about half an hour to cook. A hearty and tasty dish is ready, serve hot.

Bon Appetit!

3. Delicious roast chicken

One of the simple, but hearty and delicious dishes is chicken roast with potatoes. After completing the cooking steps, the chicken turns out to be tender and aromatic, and the potatoes are an excellent addition to meat.

Ingredients:

• 1 200 g chicken, preferably thighs.
• 2 kg of potatoes.
• 1 carrot.
• 2 onions.
• 3 cloves of garlic.
• 2 tablespoons tomato paste.
• 150 ml of sunflower oil.
• Salt and spices to taste.

Preparation

1. As you have already noticed, we need affordable and inexpensive products. Let's start with onions. We peel it from the husk, then cut it into half rings with a sharp knife.

2. Grind medium-sized carrots on a coarse or medium grater.

4. Peel the fresh potatoes, rinse well, and then cut into medium-sized cubes. If you cut the potatoes into small pieces, they will simply boil down, as a result of which, the dish will turn into a real porridge.

5. You can use a thick-walled skillet, but cooking in a cauldron is much easier and more convenient. We pour sunflower oil into the dishes, and when it warms up well, we send chopped onions into it. Fry it until golden brown. This will take no more than 10 minutes.

6. We send spices and herbs to the onion. In order for the onion to absorb all the aromas, we warm it up for a few more minutes, not forgetting about constant stirring.

7. Now add the carrots and cook for ten minutes over low heat.

8. After defrosting, wash the chicken, dry it with paper towels, then pepper, salt and add to the rest of the products. Cook over medium heat for 15 minutes, stirring occasionally.

9. Then add the tomato paste, mix thoroughly and leave to cook for another five minutes. The pasta can be replaced with ketchup.

10. Then add 1 glass of water and wait for the liquid to boil.

11. When the water starts to boil, then send the chopped potatoes to the cauldron, and mix everything well.

12. Cook the dish for about 30 minutes under a closed lid. During this time, the potatoes should be fully cooked. Then add the pressed garlic, and after a couple of minutes remove the dishes from the heat.

13. Roast should be infused for about 20 minutes before serving.

Bon Appetit!

4. Delicious chicken with vegetables

The composition of this recipe can be changed according to your preferences. Try experimenting with spices. To prepare a dish, we need a maximum of thirty minutes.

Ingredients:

• 400 g of chicken.
• 100 g tomato.
• 100 g zucchini.
• 5 g curry.
• 100 ml chicken broth.
• 20 ml of vegetable oil.
• Salt, cilantro and pepper to taste.

Preparation

1. Prepare all products immediately. Wash the chicken and cut into cubes, remove the skin from the tomatoes (you can first make a cross-shaped incision in the upper part of the tomato and pour over boiling water so that the skin is removed more easily), and grind it into medium-sized pieces together with the zucchini.

2. Add black pepper and salt to the chicken pieces. It is very important to do this before frying.

3. Manually stir the chicken fillet.

4. Add a small amount of sunflower oil. If you wish, you can use olive oil, there is no fundamental difference.

5. We put the frying pan on the stove, add the vegetable oil, and when it heats up, we send the chicken fillet pieces to the dish.

6. When a delicious golden crust appears on the chicken, add chicken broth and a little curry to the pan.

7. After about 10 minutes, send tomato cubes to the chicken.

8. At the next stage, add the zucchini and continue to simmer until the vegetables are fully cooked.

9. The appetizing dish is ready, now it remains to sprinkle it with cilantro, if desired, add fresh parsley or dill, and you can serve it to the table.

Bon Appetit!

5. Chicken legs in dough

If you want to surprise loved ones and guests with an unusual dish, then you should use the following recipe. Legs in bags are not only satisfying, but also very tasty, so they will not be on the table in a couple of minutes.

Ingredients:

• 10 pieces of chicken legs.
• 700 g puff pastry.
• 350 g of champignons.
• 1 carrot.
• 1 onion.
• Sunflower oil, pepper and edible salt to taste.

Preparation

1. First of all, we will deal with vegetables. Finely chop the onion and send it to the pan with heated vegetable oil.

2. The next step is to add grated carrots to the onion.

3. Now we need to add the mushrooms that we cut previously. Add pepper if desired, as well as table salt. Cook until all the liquid has evaporated.

4. We need a second frying pan. We send chicken legs into it and cook for a few minutes, until a golden crust forms.

5. Roll out the finished puff pastry, then cut it into equal squares. On each piece of dough, first spread the mushrooms and vegetables, and then the chicken leg. Now we wrap the food in dough and tie it with green onions so that the dish does not fall apart.

6. Lay the chicken on the surface of the mold and send it to the oven, which should be heated to 180 degrees. We cook for 30 minutes.

A complete second course is ready, serve hot.

6. Chicken rump steak

There are a huge number of chicken dishes. Most of them could already become boring, so sometimes you need to diversify the diet. I suggest making rump steak in bread crumbs.

Ingredients:

• 3 chicken breasts.
• 3 tablespoons soy sauce.
• 3 tablespoons bread crumbs.
• 2 tablespoons of vegetable oil.
• Hard cheese.
• 1 egg.
• Pepper and salt.

Preparation

1. Defrost chicken breasts if necessary, then wash them with cold water and dry them with paper towels. Cut into several equal pieces and beat them well.

2. Sprinkle each piece of chicken with pepper and salt. Break the egg into a separate plate, beat and dip the chicken in this mixture. Then we dip them in soy sauce, after which we roll them in a small amount of bread crumbs.

3. Now fry the chicken in a preheated skillet on both sides. The dish is considered ready when a brown crust appears on it.

4. When the rump steaks are ready, sprinkle them with grated cheese and cover with a lid to melt the cheese.

Serve the chicken with any side dish.

Bon Appetit!

7. Video - delicious chagyrtma

I suggest you familiarize yourself with another interesting recipe for cooking chicken dishes. If you follow the step-by-step instructions, then you will definitely cope with the task. Watch the recipe video below:

Of course, there are still a huge number of options for cooking chicken in a pan. If you are not afraid to experiment, then try to change the composition of existing recipes, perhaps you will come up with an original idea.

There are many popular foods that are used in both main dishes and appetizers. One of these is chicken in any form, be it legs, thighs, wings, fillets or breast. The latter is used in a wide variety of recipes, the most interesting of which you will find below.

How to cook

The daily diet of almost every modern person is not complete without this or that chicken breast dish. This product is especially irreplaceable on a diet. You can quickly and tasty cook chicken breast in different ways: cover a zucchini or potatoes, wrap them in foil with vegetables, make a casserole or make soup. At home, meat is fried, boiled, stewed or baked in the oven. Also, chicken is often included in warm salads, where it can be combined with:

• eggplant;
• champignons;
• cheese;
• cabbage;
• pineapples;
• tomatoes.

Cooking methods

There are many interesting options for how you can cook chicken breast. In more original recipes, it is used to make dried pastroma or roll stuffed with the most unexpected ingredients, such as prunes, etc. An equally interesting option is carpaccio, where the meat is used raw. Simpler recipes - chicken nuggets, in batter, soup, pilaf, cutlets and other dietary dishes.

How to cook

Even with all the seeming simplicity in this cooking method, it is very easy to spoil the meat. For this reason, a certain sequence of actions must be followed:

1. Rinse the meat. Separate from bones if necessary.
2. For dietary meals, the skin must be removed.
3. Then put the product in a saucepan. If you plan to prepare a salad, then pour hot water, and if the soup - cold. At this stage, you can still add 90 ml of apple juice, a head of garlic and a couple of apple slices.

How much to cook chicken breast? The time is determined by the size of the pieces of meat. The average value is 30-40 minutes from the moment the water boils. After this amount of time, the meat can be taken out of the water and left to cool. To cook it faster, you need to cut the meat into small pieces 2-4 cm wide. This will increase the area of ​​contact with water, which will shorten the cooking time.

Baked

You can preserve the original juiciness of the meat by roasting it on the grill or in the oven. In addition, chicken loses less protein with this heat treatment. Before baking in the oven, it must be properly prepared. To do this, you should use the following instruction:

1. Cut meat from the bone, remove cartilage, fat and skin.
2. Rinse the product under running cold water, then put on a paper towel, wait to dry.
3. Beat off or cut whole pieces of meat according to the recipe.
4. At the next stage, if necessary, marinate with spices, kefir, sour cream, vinegar or vegetable oil.
5. After 1.5-2 hours, pack the meat so that it retains its juiciness. To do this, use foil, a vegetable "fur coat" or a baking sleeve.
6. Set the optimal temperature in the oven - 180-200 degrees, warm it up.
7. Place the form for half an hour, no more.

How to fry in a pan

One of the simpler options is to simply fry the chicken in a skillet. First of all, the meat is again separated from the bone, cleaned of cartilage, but the skin can be left. Next, the fillet is washed and cut into pieces according to the recipe, or it is left in pieces. Before you deliciously fry the chicken breast in a pan, the meat must be beaten off with a hammer. This way it will remain soft and tender. To preserve its juiciness, you should use batter or bread crumbs. For this:

1. Mix 1-2 eggs with a couple tablespoons of milk. Then add 1-2 tbsp to them. l. flour.
2. Beat the ingredients, season with spices.
3. Pour vegetable oil into the pan, warm up.
4. Spread the fillet pieces, dipping them in batter beforehand.
5. Fry on both sides over low heat until golden brown.

In a multicooker

Another easy and delicious way to cook chicken is how to cook chicken breast in a slow cooker. You can try to do it with a couple. In addition to chicken, you need seasonings and some soy sauce. The cooking process is as follows:

1. Rinse under running water, dry with a paper towel.
2. Grate with seasonings to your liking.
3. Place in soy sauce for half an hour.
4. Next, wrap it in foil, and then send it to the multicooker bowl, designed for steaming.
5. Pour a liter of slightly warmed water into another container of the device.
6. Switch on the "Steam cooking" multicooker program by setting the timer to 45 minutes.

Recipes

Using the above instructions, you can cook chicken meat with the addition of other foods. The main thing is to follow the basic recommendations. Before baking or frying, it is necessary to soak the meat in the marinade, and during cooking, wait for it to cool right in the broth. Then, in any case, the dish will be juicy and tasty. All that remains is to choose one of the recipes below and you will learn how to cook delicious chicken breast.

Salad

In addition to the main dishes, chicken breast salad is often found on the table. The meat of this bird combines well with many ingredients. In the salad, most of them are represented by vegetables. Together with meat, they create an excellent combination in terms of taste and health benefits. The dish can be warm or cold - any kind of appetizer is very appetizing.

Ingredients:

• parsley greens - a small bunch;
• Bulgarian pepper - 0.25 kg;
• lettuce - a couple of leaves;
• tomatoes - 3-4 pcs.;
• chicken breast - 0.5 kg;
• onion - 1 pc.;
• olive oil - a little for dressing;
• mustard - 1 tsp;
• lemon juice - 4 tbsp. l.

Cooking method:

1. Season the prepared fillet with pepper, salt, and then fry in a pan until you get a blush.
2. Allow to cool in pieces, then cut into small cubes.
3. Remove seeds from pepper, rinse, chop into strips. Cut the tomatoes into larger pieces, and the onion into half rings.
4. For dressing, mix oil with mustard and lemon juice.
5. Put the washed lettuce leaves, then the onion on the bottom of the prepared dishes.
6. Then add all the other vegetables, pour in the dressing, stir after a couple of minutes.

In the oven

To make the finished dish ruddy outside and juicy inside, use the method of how to cook chicken breast in the oven. When baked, the product turns out just like this. The main thing is not to overexpose so that the breast does not dry out. Temperature is just as important. Oven meat recipes almost always use marinade. It is prepared from a wide variety of products. Below is one of the options for baked chicken in the marinade.

Ingredients:

• lemon juice - 2 tbsp. l .;
• honey - 1 tbsp. l .;
• mustard seeds - 1 tsp;
• breast - 2 pcs.;
• sunflower oil - a little for the marinade;
• soy sauce - 1 tbsp. l.

Cooking method:

1. Take a bowl where you combine melted honey, some sunflower oil, loose seasonings, soy sauce and lemon juice. Mix all components.
2. Wash the cleaned one, dry it, then put it in another container and fill it with marinade, smearing it on all sides. Send to refrigerator.
3. While to put the oven to warm up to 190 degrees.
4. After an hour, place on the bottom of a baking dish.
5. Place in the oven for 50 minutes.

The secret to making minced chicken breast cutlets is to grind the meat into minced meat or small pieces. In addition, other foods are often added to it. This can be bread, flour, cereals, vegetable puree, or grated potatoes. Follow the instructions below to learn how to make chopped cutlets using a simple French recipe.

Ingredients:

• butter - 0.1 kg for frying and 0.24 kg for stuffing;
• chicken fillet - 1 kg;
• pulp of white bread - 0.3 kg;
• bread crumbs - 0.25 kg;
• natural cream - 0.3 l;
• onions - 0.5 kg.

Cooking method:

1. Rinse the fillet, remove the veins, grind to the state of minced meat using a meat grinder, then cool.
2. Soak the bread in the cream. Finely chop the onion, sauté, and then add both components to the minced meat.
3. Cut the stuffing oil into cubes, freeze, and melt in a pan for frying.
4. Form medium balls from the cooled minced meat, approximately as in the photo. Place a piece of butter in the center, close up.
5. Dip the cutlets in breadcrumbs, fry, spending 2 minutes on each side.

Learn how to cook with other recipes.

With mushrooms in sour cream sauce

If we are talking about chicken breast with mushrooms, then this meat is ideally combined with mushrooms. Although instead they often use oyster mushrooms or fresh forest mushrooms. The addition of sour cream makes the stew taste even more tender and juicy. Only onion is poorly combined in such a recipe, but when frying it with mushrooms or keeping it in sour cream, it will not stand out from the rest of the components.

Ingredients:

• dill - a couple of branches;
• champignons - frozen packaging;
• flour - 2 tbsp. l .;
• cheese - 0.2 kg;
• sour cream - 0.25 kg;
• garlic - 1 clove;
• chicken breast - 1 pc.

Cooking method:

1. Peel the poultry, remove the bone, boil the broth from it. Cut the meat into slices.
2. Heat the flour in a dry frying pan, add to the broth. Put half of the grated cheese, sour cream and crushed garlic there.
3. Fry the mushrooms in a separate pan.
4. Take a baking dish, grease, put the boiled fillet, then the mushrooms, pour the sauce on top.
5. Bake the dish for half an hour at a temperature of 180 degrees.
6. When ready, sprinkle with the rest of the grated cheese.

Breaded

One of the quick and easy dishes is chicken breast in batter in a pan. Another name sounds like nuggets. They are meat that is dipped in dough and then fried in oil. Additionally, the slices can be rolled in breadcrumbs. This dish is perfect for those who do not have time to cook something, especially when guests suddenly appear on the doorstep.

Ingredients:

• egg - 1 pc.;
• breast - 1 pc. weighing about 0.6 kg;
• wheat flour - 5 tbsp. l .;
• butter - 0.1 kg for frying;
• water - 1 tbsp. l .;
• seasonings - at your discretion.

Cooking method:

1. Rinse the meat product, carefully remove the bone, cut into medium-sized portions, beat them off.
2. Dissolve an egg in a separate bowl, then gradually add flour. Pour in water while stirring.
3. Stir the batter until smooth, season with spices, or garlic.
4. Heat a frying pan with oil.
5. Dip each piece of chicken in batter, fry first one side, then the other.
6. Put on paper napkins.

Since this meat has a very low calorie content, chicken breast soup also has the right to be considered dietary. This dish is often recommended for people with digestive problems, but for them it should be in the form of a puree soup. For those who are losing weight, a liquid transparent version is suitable. Vegetables are used as a dressing in any of the options presented.

Ingredients:

• carrots - 1 pc.;
• any pasta - 150 g;
• parsley - 5 branches;
• breast - weighing about 0.5 kg;
• tomato paste - 1 tbsp. l .;
• sunflower oil - 2 tbsp. l. for frying;
• potatoes - 3 pcs.;
• egg - 1 pc.;
• water - 1.2 l;
• onion - 1 pc.

Cooking method:

1. Prepare broth with chicken and whole onion.
2. Next, divide the boiled meat into fibers, and simply remove the onion.
3. Send the chicken back to the broth, put the pot to boil again.
4. Throw in potato cubes, fried grated carrots with pasta, and a little later pasta.
5. Simmer until the potatoes are ready.
6. At the end, add the herbs with a beaten raw egg.

Salad

Another instant dish is smoked chicken breast salad. Its aroma awakens the appetite even at the stage of chopping food. Smoked chicken is combined with eggs, cheese, nuts, crackers, beans and even fruits. You can lay out the ingredients in different ways: in layers or simply mix. For dressing, mayonnaise, yogurt, butter, cream or ketchup are used.

Ingredients:

• cucumber - 2 pcs.;
• mustard, vinegar - 0.5 tsp each;
• sugar - 0.5 tsp;
• white beans - 0.2 kg;
• smoked chicken - 0.6 kg.

Cooking method:

1. Soak the beans first overnight, boil in the morning.
2. Cut the smoked chicken into cubes, cucumbers into strips.
3. Combine the main components, mix the rest for dressing.
4. Put the food in a salad bowl.
5. Stir, season.

Under the cheese

Chicken breast with cheese is best prepared in the oven. The aroma and juiciness of the baked crust will impress even a big gourmet. It is better to take cheese with high or medium fat content. Such a product will definitely be able to compensate for the possible dryness of the chicken. For originality, it is worth trying to add nuts, but it must be served with some kind of side dish.

Ingredients:

• onions - 2 pcs.;
• egg - 4 pcs.;
• cheese - 0.2 kg;
• garlic - 4 cloves;
• pepper - a couple of pinches;
• vegetable oil - 1 tbsp. l .;
• breast - 3 fillet slices;
• walnuts - 0.15 kg.

Cooking method:

1. Peel the garlic, crush, then combine with pepper. Add oil here, mix.
2. Grease the prepared fillet with the garlic mixture.
3. After half an hour, fry the breasts in a dry skillet.
4. Chop the onion in half rings, sauté until light golden brown, then place on the bottom of a greased baking dish.
5. Then put the fillet, pour the mixture of eggs with chopped nuts on top. The last layer will be grated cheese.
6. In an oven preheated to 180 degrees, bake for about 40 minutes.

Chops in the oven

The secret to delicious chicken breast chops is to use chilled meat, which must be beaten gently to avoid holes. For such a recipe, very few products are needed, and the dish turns out to be very tasty and with a delicate crispy crust. It can even be dietary, if you replace cheese with feta cheese, and sour cream with yogurt, or simply serve with tomatoes.

Ingredients:

• hard cheese - 50 g;
• breast - 0.6 kg;
• sour cream - 0.2 l;
• salt, vegetable oil - 0.5 tsp each;
• tomato - 2-3 pcs.

Cooking method:

1. Rinse the fillet, cut into slices 1 cm thick, as shown in the photo.
2. Cover with cling film, beat on both sides, salt or season with spices.
3. Wash the tomatoes, cut into slices.
4. Put fillet pieces on the bottom of the greased form.
5. Place a tomato on top of each, add salt, add sour cream, sprinkle with cheese shavings.
6. Place the mold for 25 minutes. into the oven. The optimum temperature is 180 degrees.

With tomatoes

An interesting and at the same time quick recipe - whole chicken breasts in the oven with tomatoes. The meat does not need to be cut, you just need to wash and remove the skin. Next, the breast is stuffed with tomatoes, coated with sauce, and the dish is almost ready. It turns out to be very elegant, so you can easily serve such meat to the festive table if you are just tired of baked chicken.

Ingredients:

• tomato - 2 pcs.;
• breasts on the bone - 2 pcs.;
• soy sauce - 2 tbsp l .;
• sour cream - 4 tbsp. l .;
• salt - 0.5 tsp;
• seasonings - at your discretion;
• garlic - 4 heads.

Cooking method:

1. Wash and dry the breasts. Then remove the skin, marinate in soy sauce for a couple of hours.
2. Make cuts on each, as shown in the photo, salt them, season to taste.
3. Wash the tomatoes, cut into slices. Insert each into the incisions.
4. Combine sour cream with crushed garlic, season. Coat the chicken with the mixture.
5. Bake at 200 degrees. The optimal time is 45 minutes.

How to make it soft and juicy

There are many tips for making a juicy chicken breast. It turns out very rich when stewed in various sauces or gravy - on kefir, mayonnaise, cream or sour cream. For cutting meat, it is better not to take wooden boards - they absorb juice. When frying, the slices can be stuffed with bacon or butter. It is imperative to beat off through cellophane or film so that the juice does not splatter on the sides.

Video:

Hello.

We continue to develop the theme of cooking juicy chicken breast. The last post was about baking, but today we will cook the breast in a pan. Again, our main goal is to prove that white chicken does not necessarily come out dry and tough. With some tweaks, it can be made juicy, tender and melt in your mouth.

And for this you do not need to have several years of culinary practice behind you. Just repeat the described recipes step by step, presented in the form of a description with a photo, and everything will work out for you in the best possible way.

Chicken breast in a pan in sour cream sauce

Let's start with the easiest and least time consuming method. This is a breast in sour cream sauce.

Ingredients:

• Chicken breast - 1 pc (2 fillets)
• Sour cream - 130 g
• Salt, pepper, coriander

Preparation:

1. Cut the breast into cubes about 2-3 centimeters in size.

2. Put the meat in a preheated pan with vegetable oil and fry it over medium heat until white, remembering to stir occasionally.

3. When the meat turns white, add half a teaspoon of salt and spices.

4. Stir, add sour cream, stir again and simmer over medium heat, covered for 20 minutes.

Ready. Bon Appetit!

Chicken in sour cream sauce goes well with absolutely any side dish, be it fresh or cooked vegetables, pasta or rice

Tender fillet in sour cream with mushrooms

The previous recipe can be complicated a little and give it a mushroom flavor.

Ingredients:

• Chicken fillet - 500 g
• Mushrooms - 200 g
• Sour cream - 200 g
• 1 onion
• Seasonings to taste

Preparation:

1. Fry onions and mushrooms (in our case champignons) in a pan. To do this, cut the onion into half rings, and the mushrooms into small slices. Roasting is carried out over medium heat for 10 minutes with occasional stirring.

If you take frozen mushrooms, then first fry them until tender without defrosting and only then add onions to them

2. Further steps are similar to the previous recipe. Put fillet pieces in a pan and fry them until the meat turns white. Then add salt, spices and sour cream. Stir well and leave to simmer under a lid over medium heat for 20 minutes.

Ready. Bon Appetit!

A simple recipe for chicken in a creamy sauce

And here is the simplest way to cook breast in cream. No unnecessary ingredients. It is very convenient when you want it quickly and tasty.

Ingredients:

• Chicken breast - 2 pcs (4 fillets)
• Heavy cream - 100 ml
• Krkuma
• Salt pepper

Preparation:

1. This time the chicken should be cut into large enough pieces. So that you can turn each individual piece while frying.

2. Fry the fillets in a pan with vegetable oil over medium heat.

Fry on both sides until golden brown.

3. When both sides have become golden, reduce the heat to low and continue frying for another 10 minutes, stirring constantly, then pour in the cream and add the turmeric. We mix.

4. We continue to fry the meat for a few more minutes, stirring constantly. Once the cream has thickened, the dish is ready.

Bon Appetit!

Video recipe for juicy breast in cream with cheese

And here is a more complex recipe for breast in a creamy sauce with cheese. It involves not only frying in a pan, but also bringing it to readiness in the oven. This is a very suitable option for a festive table, because the fillet is cooked whole without cutting into pieces, so the appearance is very beautiful.

Take 2 minutes, watch the video, you will like it.

Chicken fillet recipe in mayonnaise sauce

If in your refrigerator there is only mayonnaise from sauces, then even in this case there is an opportunity to prepare an exquisite dish.

Ingredients:

• Chicken fillet - 600 g
• Mayonnaise - 350 g
• Vegetable oil - 150 ml
• Water - 100 ml
• Greens to taste
• Garlic - 1 head
• Salt, pepper - to taste

Preparation:

1. Cut the chicken fillet into thin and long plates and fry in a pan with vegetable oil over medium heat until golden brown on both sides.

2. Make mayonnaise sauce by mixing and whipping water with mayonnaise and adding finely chopped garlic. Pour the resulting sauce into a frying pan with gilded chicken.

3. Then cover the pan with a lid and simmer the meat over medium heat for another 15 minutes. And you're done. Easy and fast. And the main thing is delicious.

Bon Appetit!

Grilled chicken in soy sauce in a skillet without oil

Well, I want to finish the topic of cooking meat in sauce with a fillet recipe in soy sauce on a grill pan. Of course, you can also use a regular frying pan, otherwise you will have to add vegetable oil to it, which will slightly change the taste. And I also want to tell you how to prepare teriyaki sauce for this dish, so I would like the taste to be as “pure” as possible.

Ingredients:

• Chicken fillet - 400 g
• Soy sauce - 2 tablespoons
• Spices to taste

Preparation:

1. Wash the fillet, dry with a paper towel and cut into strips.

2. Fill the meat with soy sauce, add the chicken spices, mix well, cover with cling film and put in the refrigerator for 30-40 minutes.

3. Preheat the grill pan and place the strips of chicken on it. Fry on both sides until golden brown.

4. Now prepare the teriyaki sauce. We need soy sauce and regular granulated sugar. In a regular skillet, heat the soy sauce over medium heat and then add the sugar. Stir constantly and wait until the mixture thickens to the state of sour cream. The sauce is ready. Pour it over cooked chicken and feel like you're in an Asian restaurant.

For 100 ml of soy sauce, 1 teaspoon of granulated sugar is needed

How to fry chicken breast in batter with cheese

The next way to cook chicken in a skillet is to fry it in batter.

Here is a delicious recipe for batter with cheese. If there is no cheese at hand, then you can do without it, but with it, of course, it tastes better.

Ingredients:

• Chicken fillet - 400 g
• Egg - 1 piece
• Flour - 2 tablespoons
• Salt and pepper - to taste

Preparation:

1. Cut the chicken into pieces that are convenient for you for further frying and beat them on both sides.

2. Prepare the batter by mixing the egg, flour and salt with pepper in one bowl.

3. Dip the breast in batter and immediately put it in a preheated pan with vegetable oil.

4. Fry on one side over medium heat for 5 minutes, then turn the pieces over.

5. After that, reduce the heat to a minimum and sprinkle the meat with finely grated cheese.

Then cover the pan with a lid for 5 minutes.

During this time, the cheese will melt and the dish will be ready.

Bon Appetit!

Soft and juicy chop in bread crumbs

Another type of batter is with bread crumbs. The result is a crispy crust and a juicy filling. Very tasty. And it's very simple.

Ingredients:

• Half chicken breast (1 fillet)
• 2 eggs
• Flour -
• Breadcrumbs
• Garlic - 3 cloves
• Salt, pepper, coriander

Preparation:

1. Take thawed or chilled fillet and cut it in half along the grain.

Fillet, as it were, consists of two parts. One is small, it is simply cut off and used as it is, and the second is large and needs to be cut along

2. Beat off the resulting thin slices of meat on one side.

3. Sprinkle the fillets with spices.

4. Eggs break and stir in a separate plate. Pour flour and bread crumbs into separate plates.

6. Preheat a frying pan, pour in vegetable oil (you can add butter), crushed garlic cloves and lay out the chops.

7. Since the chops are thin enough, it is enough to fry them for literally two minutes on each side.

The chicken breast chops are ready. Bon Appetit!

Breast in batter in a frying pan as deep-fried

And I just can't get past this recipe. It is, of course, not healthy at all, but so tasty that not including it here is simply a crime.

Ingredients:

• Chicken fillet - 1 piece
• Egg - 1 piece
• Warm water - 100 g
• Salt - 1 pinch
• Flour - 200 g

If you use beer instead of water, you will get an incredibly aromatic beer batter.

Preparation:

1. It is very important to cut the fillets into long thin strips. This will allow them to roast faster on one side and be large enough on the other to be cooked one at a time.

2. Prepare the batter by mixing the egg, water, flour and salt. The mixture should be thick enough, with a consistency like sour cream.

3. Put the fillet in a separate bowl with flour and carefully roll each strip in flour, then lower it and coat it in the prepared batter.

4. We will make a deep fryer from an ordinary deep frying pan or saucepan. To do this, simply pour so much vegetable oil into the selected container so that the fillet pieces completely drown in it and heat it over high heat.

Put the pieces of meat one at a time in the heated oil. If they stick together in the pan, separate them from each other with a fork.

5. When the batter turns golden and the butter starts to squeak heavily, this will mean that the chicken has begun to squeeze juice. From this moment we mark one minute, after which we take out the resulting chicken sticks. Everything about everything will take about 6 minutes.

Do not put all the prepared meat at once, cook in small portions of 3-4 pieces so that the strips do not stick together

6. Ready sticks can be eaten immediately hot, dipped in cheese or other favorite sauce. Just don't get burned.

Bon Appetit!

Chicken breast in bacon in a skillet without butter

Well, I also left my favorite recipe for last. It's a chicken wrapped in bacon. A wonderful recipe for which you do not need anything but fillets and strips of bacon (also called Hungarian). This is a great appetizer for a festive table.

Preparation:

All you need to do is take thin strips of ham (sold in any supermarket in a vacuum package) and wrap the thinly sliced ​​chicken fillet in them.

And then fry them in a pan for 5-7 minutes on each side over medium heat. You do not need to add oil to the pan, because the bacon will release enough fat to prevent the meat from burning.

To prevent the bacon from unfolding, place the rolls in the pan so that the side where the tip of the wrapped bacon sticks out first is fried.

Ready. No complications and a large list of ingredients. And the taste is simply not transmitted. I highly recommend that you prepare these chicken rolls for the festive table of the next celebration.

Well, my top ten recipes for chicken breast in a pan are over.

Thank you for the attention.

In the diet of every person, there must be meat, since it saturates the body with useful amino acids and energizes for a long time.

Chicken breast in a pan

Chicken breast is considered an excellent option for those who maintain their figure and care about their health. Not all housewives like to cook breast, because improper cooking leads to overdrying of the meat. However, if you follow some cooking rules, you can get a delicious dish at the exit.

How long is chicken breast fried in a pan?

Chicken breast is fried in a pan as a whole, and pre-prepared in pieces. The choice of roasting time depends on their size.

The breast, which is cooked whole, is first fried over high heat for about 10 minutes. Then the fire is reduced and the meat is fried for 15 minutes.

If chops are being cooked, they should be sautéed for 10 minutes on each side, and the slices are fried with stirring for 20 minutes over medium heat.

The subtleties of cooking breast in a pan

Before frying, meat is better marinate for twenty minutes, to make it soft, juicy, and acquire a special aroma. It is easier to marinate the chicken breast and leave it in the refrigerator container overnight.

The easiest way is called the following:

• the meat is beaten to equal pieces by placing the breast in a bag;
• then the meat is beaten with a little wooden mallet.

How to grill chicken breast

• Breast in this frying pan is easy to fry. For this, the dishes are preheated and slightly oiled.
• On each side, the meat is fried for a couple of minutes. Chicken breast will be served with freshly cut salad or grilled vegetables.
• The pan should be of high quality and thick so that the chicken breast in the pan is juicy and golden brown. The taste depends on the doneness and the selected marinade.

Interesting recipes for chicken breast in a pan

Grilled breast

1. The fillets are washed and dried. Each fillet is cut in half lengthwise. The pan is preheated to high temperatures, and the dried breast is laid out on it.
2. It is fried for about two minutes, so that there are tan marks on both sides.

The finished fillet is removed and sprinkled with salt and seasoning mixture on a platter.

Stuffed breast, in a pan

There can be a lot of options for filling chicken breast:

• cheese with herbs;
• fried bacon with cheese;
• sour cream with mushrooms and onions;
• boiled eggs with mayonnaise and herbs;
• minced meat with sweet peppers and spices;
• pineapples or orange pulp.

Before cooking, the breasts are lightly dried with paper towels and an incision is made to form a pocket. After that, the meat is stuffed, covered in breading and fried.

Chicken breast chops in a pan

1. The meat is washed, dried, and then cut into medium-sized pieces. Each of the pieces is beaten on both sides to make the meat thin, and then salted and seasoned.
2. After that, the breading is prepared. Eggs are broken into a plate and beaten with a fork. The finished meat is doused in flour and transferred to the egg mass.
3. Chops are dipped into hot oil in a frying pan and fried on both sides over medium heat.
4. Ready chops are transferred to a plate, garnished with herbs and served hot. Canned tomato sauce, grain mustard and tomato sauce are a good addition to the dish.

Chicken breast with green pear in a pan

• 1 breast
• 1 green pear
• 1 teaspoon sugar
• cinnamon,
• ground black pepper (or a mixture of spices),
• salt.

1. The meat is cut diagonally on one side. Next, the fillets are salted and sprinkled with spices on each side.
2. The pear is cut into thin slices and inserted into the slots so that they do not protrude much from there.
3. The side stuffed with pear is lightly pressed with a spatula. The breast is fried and served to the table.
4. After mixing the aromas of meat and pear, a wonderful flavoring bouquet is obtained.

Chicken breast fillet stewed in a pan in cream

• 1 kg fillet,
• 3 cloves of garlic
• 2 onions
• 250 g cream
• 50 g butter
• 2 tablespoons flour
• 5 tablespoons of vegetable oil,
• seasonings, salt and spices.

1. The chicken fillet is washed, dried and diced or stripes. Put the meat in a preheated skillet with butter and fry it over medium heat for about 7 minutes.
2. Sour cream sauce is prepared separately in a saucepan, which should turn out to be thick, but liquid. To do this, melt the butter, and finely chopped garlic is sent to the pan.
3. After it turns golden, flour is sent to it and mix thoroughly for a minute. Gradually pour the cream into it, stirring well so that there are no lumps. The mixture is brought to a boil and removed from the stove.
4. Sliced ​​onions are sent to the meat, the heat is reduced and stewed for about 5 minutes under the lid. Then it is seasoned and salted. At the end, add the sauce, cover and simmer for 15 minutes.
5. After the dish is removed from the stove, it is allowed to cool slightly and served!

And finally, a couple of facts "for" chicken fillet

Chicken breast is a unique dietary meat, and it is prepared in various ways. In baked or boiled form, it can be eaten by almost everyone, chicken breast is allowed to be included in diets and baby food. Thanks to the numerous recipes, you can diversify the diet and make the festive table more attractive!

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Delicious recipes

Cooking with eda offline

Delicious chicken breast fried in a pan

Chicken breast prepared according to this recipe turns out to be unusually juicy and tasty. It is eaten with pleasure by both adults and children. Treat yourself and your family to a great meal prepared using this photo recipe.

How to cook a juicy chicken breast in a skillet

The secret of this dish lies in the pouring. To prepare it, we need:

• 1 chicken egg;
• 1 tablespoon odor-neutral vegetable oil
• 1 tablespoon potato starch
• 1 tablespoon mustard
• 1 teaspoon of salt.

By mixing all the ingredients, we get a universal base fill that is suitable for any type of meat: chicken, pork, beef and even bushmeat. For the chicken breasts, I use an additional spice called Curry Seasoning. It will need about 0.5 teaspoon.

Mix everything again and we can start adding pieces of meat to the filling.

We cut chicken breasts (I have a tray of 650 grams) into medallions about 1-1.5 centimeters thick.

Add the meat to the marinade.

Mix everything thoroughly and let stand for at least 30 minutes.

In order for the meat to remain juicy during frying, it must be laid out in a well-heated frying pan greased with vegetable oil. As soon as the oil is hot, spread the chicken quite tightly on the frying surface.

Cover with a lid. The fire should be above average when searing the breasts. The heat will keep the juice from running out, leaving the meat juicy.

In just 5 minutes, the chicken pieces can be turned over. Fry the second side, also under a closed lid.

Serve fried delicious chicken meat with fresh or canned vegetables. Bon Appetit!

If the pieces of chicken breast do not fit into the pan at once, then do not despair, the container can be closed with a lid and sent to the refrigerator. Meat in such a filling can be stored on the bottom shelf of the refrigerator for up to four days. The most delicious chicken is obtained after daily aging in a marinade in the refrigerator, so this recipe for fried chicken breast is ideal as a hot snack for cooking for any holiday or for the New Year's table.

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Fried Chicken Breast Recipes: Delicious and Juicy

There is nothing difficult in frying a chicken breast, another is difficult - while maintaining its juiciness, which is not always possible even with experienced chefs. In this article, we will tell you how to properly fry a chicken breast to make it tender, tasty and juicy.

The meat of chicken breasts is white, dietary, therefore the resulting meat is sometimes dryish. Frying is the most common culinary method for dry breasts. The easiest option is to pour some sauce over the fried breasts, but then at the exit we get not a fried, but rather a stew. What to do if you want fried, but juicy and tasty chicken meat? Choose the best recipes.

When it comes to meat products, the surest way to keep them juicy is to fry them in batter or breadcrumbs. Therefore, for breasts, this will be preferable.

Fried chicken breasts in dough recipe

You will need: 1-2 eggs, 1 chicken breast, 2-3 cloves of garlic, ½ cup, vegetable oil, spices, salt.

How to fry chicken breasts. Rinse and dry the breast, cut into 1cm thick cubes, season with salt and pepper. Pass the garlic through a press, add to the breast, stir and leave to marinate. Whisk the eggs lightly. Heat vegetable oil in a frying pan, dip pieces of breast in eggs, then bread in flour and put in a pan, fry on both sides until browning over medium heat.

Batter fried chicken breasts recipe

You will need: 600 g of chicken breasts, 1 egg, ½ glass of milk, 3-4 tablespoons. flour, 1 tsp. sweet mustard, pepper, salt, vegetable oil.

How to fry chicken breasts in batter. Rinse the breast fillets, dry, beat off a little, covering with cling film. Beat an egg with mustard, add flour, milk, salt - the dough will turn out to be dense, but fluid. Heat vegetable oil in a skillet. Rub the breasts with pepper and salt, dip in batter, fry in a pan on both sides without a lid until browned.

Frying in dough or batter are surefire ways to keep chicken breasts juicy, but they are far from the only ones. So, in Mediterranean countries, the method of frying this dietary meat with lemon juice is very common - it turns out very tender and tasty.

Lemon Juice Chicken Breast Fry Recipe

You will need: 1 chicken breast, ½ lemon, salt, vegetable oil.

How to fry chicken breast with lemon juice. Cut the chicken breast fillet into several pieces - 4-6, but so that the thickness of each piece is no more than 2-2.5 cm. Cut across the grain. Squeeze the juice out of the lemon and pour over the sliced ​​fillet, add salt and leave for 5-10 minutes. Heat vegetable oil in a frying pan, pouring it in a layer of about 1 cm, put the breasts and quickly fry them until browning on each side. Check readiness with a knife - fillets should not bloody. The frying time on each side should not exceed 5 minutes.

Lemon juice, impregnating the fillet, combining with hot oil, forms a protective layer on the surface of the meat that prevents the juices from flowing out. Any chicken breast will be tender with lemon juice.

Another way to make white breast meat tender and juicy is to soak it in any sauces, cream, marinades that will saturate the meat and, as a result, it will remain juicy even when fried.

Fried Chicken Breasts Soaked in Cream

You will need: 4 chicken breasts, 1 glass of cream, 6 cloves of garlic, 1 tablespoon each. curry powder and olive oil, vegetable oil, salt.

How to fry chicken breasts soaked in cream. Stir the cream with olive oil, whisk lightly, immerse the breasts in the mixture, refrigerate for 2 hours. Stir the garlic through a press with the curry. Dry the soaked breasts with a paper towel, grate the curry with garlic and salt, put in a pan and fry in hot oil for 5-7 minutes on each side.

There is a way out of any situation - even dry chicken breast meat can be cooked in such a tender form that it will simply not be recognized. Bon Appetit!

They prepared it. See what happened

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How to fry a fragrant chicken breast in a pan so that everyone is stunned by such a yummy

Hello friends. Do you know what is the hardest part of frying chicken breast? This is to preserve the juiciness of the product. Believe me, this is not an easy task to cope with. But this is easy to learn. I'll show you how to fry chicken breast in a pan and share some awesome recipes. Naturally, there will be videos and photos too.

This meat is used in almost all diets. And athletes are generally crazy about him.

Indeed, there is only 1.9 grams of fat per 100 grams. There are 23.6 grams of proteins, and 0.4 grams of carbohydrates. And the energy value of the breast is small: only 113 kcal per 100 grams of meat

How much to fry chicken breast in a pan

You can fry the breast either whole or by cutting it into pieces. The heat treatment time depends on the size of the meat.

If you cook the whole breast, first fry it over high heat for about 10 minutes. Then reduce heat to medium and fry for another 15 minutes.

Fry the brisket chops for 10 minutes on each side. Cook the sliced ​​breast for 20 minutes, stirring regularly. In this case, a medium heat should be set on the stove.

Secrets of Cooking Fried Chicken Breast

I know 2 interesting ways to "clean" meat marinating. I named it that because you don't have to get your hands dirty and wash a lot of dishes.

First, we beat off the meat so that there are identical pieces. To do this, put the breast on a plastic bag and cover with another one on top. Then beat the chicken lightly with a wooden mallet. Just not very hard, so as not to tear the bag.

Method 1: Take a sturdy bag, put the meat there, fill with any marinade. Then tie the bag, leaving some air so that the meat can roll over there. Shake it lightly in different directions. This will keep your hands clean and the sauce will spread well over the surface of the meat.

Method 2: Instead of a bag, we take a plastic container with a lid. Place all ingredients in a container and close well with a lid. Shake the container in different directions, actively turning it over. And leave the chicken there to marinate for a while.

That's the trick. Maybe you know more options? Then share them, friends, in the comments to this article.

And here are the promised detailed recipes. By following them, you can quickly and easily prepare a delicious meal.

How to grill chicken breast

Grilling chicken breast is very easy. It is enough to thoroughly heat the vessel, grease it with a little oil (I do not recommend cooking without oil at all). And fry for 2 minutes on each side. Garnish with grilled vegetables or fresh salad.

Again, about the frying pan - take a good thick-walled one. On a thin foil dish, nothing will happen in 2 minutes of frying. Moreover, there can be no question of any crust and juiciness of meat. Therefore, take a good thick-walled one.

Honey-glazed breast

Take 100 grams of honey, 50 grams of butter, 1-2 tsp. mustard seeds, 70 grams of tomato paste. Prepare 5 pieces for this number of products. chicken breasts.

Slice the chicken diagonally from one side. Make incisions every 1.5 cm, but not very deep. Melt butter in a water bath and add honey there. Mix well. Then add tomato paste and mustard.

Now coat the chicken fillet with this marinade. Use only half - the rest will be needed too, but later. It takes 20 minutes for the chicken to soak in the marinade.

Heat a frying pan, drizzle with a little oil. Place the marinated fillets on the top of the pan and fry for 2-3 minutes on each side. Use the rest of the marinade as a gravy.

Breast with green pear

For 1 breast you will need a green pear, 1 tsp. sugar or stevia, cinnamon, black pepper. You can use a spice mix instead of black pepper. And, of course, salt will be needed.

Make small diagonal slots in the meat on one side. Then salt the chicken on both sides and sprinkle with spices to taste. Cut the pear into slices and insert into the slots of the breast. The fruit wedges should not protrude much from the slots. Fry on both sides. But on the side where the chicken is stuffed with a pear, press the breast slightly with a spatula.

The aroma of pear will mix with meat juice and spices. It will be incredibly tasty! Om-Nom-nom

Breast in ginger herbal marinade

For 2 breasts you will need:

• 1 tbsp honey;
• 1 tsp grated ginger root;
• 1-2 tsp lemon juice;
• 4-5 cloves of garlic;
• a small bunch of parsley or dill;
• freshly ground black pepper + salt.

Cut the chicken lengthwise into 2 halves. Combine honey with ginger, lemon juice and finely chopped garlic. Add freshly ground pepper to taste and season with salt.

Chop the greens coarsely. It is only needed when pickling. It will need to be removed before grilling or the greens will burn.

Marinate the chicken pieces in this mixture, letting the meat sit for 30 minutes. Or you can send chicken to the refrigerator for an hour. Then shake off the greens from the chicken meat, it should not remain. And grill in a skillet for 1.5-2 minutes on each side.

How to cook chicken breast in mayonnaise chunks

Cut the chicken into pieces the size of a walnut, although you can be a little larger. Place all pieces in a saucepan. Add sauce, mayonnaise and salt if necessary.

Mix the marinade with the meat well and leave the breast for 1-1.5 hours. If desired, this time can be increased, only the chicken is better placed in the refrigerator.

Next, place the pieces of marinated chicken in a skillet with heated oil. And fry on both sides until tender. As a result, you will get a juicy, tender breast, the aroma of which will fill your apartment in a matter of minutes.

By the way, if you wish, you can also cook chicken with sour cream (instead of mayonnaise) and with onions. Fry the finely chopped onion with the meat. Fried onions will give sweetness to the dish. It will be an interesting addition to the recipe. Try it.

Chicken breast with crispy crust in batter

This recipe has an interesting breading. Believe me, the finished chicken will have a wonderful crispy crust and juicy meat inside.

• 2 pcs. chicken breasts;
• 14 pcs. brackish thin crackers;
• 50 gr of hard cheese like "Parmesan";
• 1 egg;
• salt (to taste);
• 1 tbsp lemon juice.

Cut the fillets lengthwise into 2 slices and beat a little. Place it in a deep bowl, drizzle with lemon juice and salt on both sides.

Grind the crackers in a food processor. And grate the cheese on a coarse grater and cut it additionally with a knife. It needs to be smaller. Combine the curd and cracker crumbs. In a separate bowl, beat the egg and salt together.

Now dip each piece of meat completely into the egg bowl. And then roll in a separate bowl in a cheese-cracker breading. Place the crackers on the chicken with your fingers.

Fry in a well-heated oil on both sides. You need more oil, like with batter. Cracker adds crunch to breading, and melted cheese gives softness and creamy flavor. Mmm ... Already, drooling

And remember that fried breasts are stored in the refrigerator for no more than 2 days. However, I am sure that they will not stay with you - they will “evaporate” immediately after cooking.

Therefore, be sure to subscribe to updates in order to be the first to know about any culinary innovations. I take my leave and say: see you soon, my inquisitive readers!

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