Oven Chicken Breast

Chicken breast is considered the leader in the optimal combination of proteins and fats: 25% of protein accounts for only 2% of fat. That is why athletes and bodybuilders love this product so much, because the use of breasts allows you to increase muscle mass (thanks to protein), without increasing fat tissue. 


Light Chicken Breast Casserole

This recipe can be considered dietary, especially if you take all the components with minimal fat content. In this case, the calorie content in 100 grams will be 130 kcal. So ... Difficulty level: below average Cooking time: taking into account already boiled chicken breast - about an hour
300 g of boiled chicken (fillet)
2 tbsp. flour 2 eggs
0.5 tsp ground soda seasoning
150 ml milk
50 g cheese salt
I started with the basis for the test. Milk was poured into the eggs, put in salt and whipped in a light foam with a whisk. She let flour and soda sifted through a sieve. I’m sure that you noticed that there are only two spoons of flour. It plays the role of a link, but at the same time it does not burden the dish itself due to the small amount.
It was the turn of spices. I put freshly ground coriander, zira, cinnamon, thyme, a mixture of peppers and a pinch of turmeric. Of course, you can use the seasonings that you have available. But for my taste, this combination is perfect for any chicken dish. Although, I confess, I did not immediately appreciate it!
The breast fillet (pre-cooked and cooled) was cut into small pieces.Cheese took the usual hard - "Russian Young". To achieve a dietary option, it is better to take also a hard variety, but low fat content. Let it go on a large grater.I added all this to the dough and carefully mixed with a spoon. Poured into a mold greased with sunflower oil, leveled. For the readiness of this wonderful casserole, it took 35 minutes at a temperature of about 200 ° C (put the mold in an already preheated oven, took it out of the mold without waiting for cooling, and served it warm. Although the cold version is in no way inferior - personally verified !;)

Chicken fillet in Tikka Masala sauce

Chicken Tikka Masala is a juicy chicken meat in a spicy and aromatic Masala sauce, served with boiled rice and Naan Indian cakes. In the recipe I use ground spices, it is better to take sour cream fatter so that it does not curl. Serve the dish in a warm form, sprinkled with chopped green onions.
chicken fillet 300 g
- vegetable oil 4 tbsp
- onion 1 pc.
- garlic 3 tooth.
- sour cream 1 stack.
- tomato paste 2 tbsp
- ginger root 1 tbsp
- cinnamon 1/4 tsp
- ground chili pepper 1/2 tsp
- ground black pepper 1/2 tsp
- paprika 1/2 tsp
- curry seasoning 2 tsp
- salt 1 tsp
Enter your subtitle here
Wash, dry and chop chicken into large cubes.
 Heat 2 tablespoons of vegetable oil in a pan and fry the chicken fillet until golden brown.
 Transfer the finished chicken to a plate.
 Prepare the necessary spices and salt.
 Peel and grate the ginger root
 Peel and finely chop the onion and garlic.
 Fry the onion in vegetable oil (2 tablespoons) until golden
Add ginger and fry over medium heat for 2 minutes.
 Add garlic, all spices and fry for 2 minutes.
 Add sour cream, tomato paste, salt and bring to a boil.
 Put chicken fillet in the sauce and simmer over low heat under a lid for 10 minutes. Chicken fillet in Tikka Masala sauce served with greens.


Amazing chicken in batter

Delicate chicken fillet in excellent batter is ideal for a tasty, satisfying, but not too high-calorie lunch or dinner. And if you add some salad to it ... mmm, a masterpiece! Time to prepare ingredients: 10 minutes Active cooking time: 10 minutes Servings Per Container: 4
4 small pieces of chicken (or 2 small boneless breasts, cut in half)
1 large egg
3/4 cup milk
1-2 tablespoons hot sauce (chili, tabasco or any other)
1 cup flour
Mix of spices of your choice (in the recipe kajun mixture was used) - 1 teaspoon
1 teaspoon of salt (if salt is in the seasoning, then you can half a teaspoon)
1 teaspoon of ground black pepper
Vegetable oil
In a large bowl, beat the egg with milk and hot sauce.
 In a wide shallow bowl, combine flour, spices, salt and pepper.
 Pour oil into a pan and set on fire. It is advisable to take the pan deeper, as the oil should completely cover the fillet. If there is no suitable pan, you can use a pan.
 Once the pan is well heated, dip the fillet in the egg-milk mixture. When the excess mixture drains, roll the chicken in flour, then carefully lower it into the oil. Repeat with the remaining pieces.
 Fry the chicken for about 3-4 minutes on each side, until it acquires a beautiful golden brown color.
 Take out the fillet and put it on napkins or paper towels - they will absorb excess fat. Enjoy your meal!
 If the fillet seems too large for you, cut it in half horizontally. In this case, for 4 servings you will need 2 pieces of fillet.
 If you took the breast, then simply cut it into two parts, cut the skin and bones (if any). If the halves of the breast are too large, cut them in half.
Are you going to serve the fillet right away? Then, before serving, preheat it in the oven at a temperature of 80 degrees.

Slow Cooking Chicken Breast Recipe

Despite the completely simple cooking in a slow cooker, the chicken breast in the end turns out to be unusually tasty, very juicy and tender, fragrant, with a wonderful spicy sauce. Breast can be served with a light vegetable salad or just with fresh vegetables. If you want a more garnish - mashed potatoes, boiled buckwheat or pasta are perfect for such a chicken. I used mustard at home, quite sharp, you can replace it with a lighter one. Be sure to try this dish, it is unrealistically delicious.
- chicken breast 1 pc.
- mustard 1 1/2 tsp
- seasoning for chicken 1 tsp
- vegetable oil 2 tbsp
- garlic 3 tooth.
- mayonnaise 1 tsp
- paprika 1/2 tsp
- salt 1/4 tsp
Remove the bone from the chicken breast, wash and dry the fillet.
 Fill the chicken with chopped garlic.
 Mix vegetable oil with prepared mustard, seasoning for chicken, paprika, salt and mayonnaise.
Generously grease the breast with the sauce and place it on a double sheet of foil.
Carefully wrap the meat in foil, the edges of which should be at the top.
Place the breast on the bottom of the crock-pot. Set the mode / function "Baking" for 50 min.
Gently unfold the foil, the breast turned out to be tender, juicy, with a lot of delicious sauce.
Cut the chicken breast into slices, place it on a plate, pour the sauce in which it was cooked. Enjoy your meal.


© Copyright 2019  All Rights Reserved