Cooking chicken breast: quick dishes. Video

• chicken breasts – 500 g; • olive oil – 2 tbsp. spoons; • Provencal herbs – 1 tsp; • soy sauce – 3 tbsp. spoons; • white dry wine – 100 ml; • garlic – 1 clove; • salt and pepper to taste.

Wash the chicken breast, dry and cut into small pieces. Season with salt and pepper to taste.

In a deep bowl, make a marinade with soy sauce, olive oil, Provencal herbs, garlic and white wine. Mix everything and dip the pieces of breast into it. Leave them in the marinade for 5 minutes.

Place the pieces of meat on thick foil and pour over the rest of the marinade. Wrap the foil carefully so that there are no gaps.

Preheat the oven to 200 ° C and put the foil with the breasts there. Bake the dish for 20-25 minutes. It can be served with boiled rice or potatoes.

• chicken breast – 2 pcs .; • garlic – 2 cloves; • sour cream – 2 tbsp. spoons; • parsley, cilantro, dill – 200 g; • hard cheese – 100 g; • ground nutmeg – 1 tsp; • salt and pepper to taste.

Wash and chop the greens, grate the cheese, chop the garlic very finely. Combine these ingredients with ground nutmeg and 1 teaspoon of sour cream.

Wash and dry the breast. On one side, make a long and deep pocket on the meat. Season the meat with salt and pepper, not forgetting to add spices to the cut.

Put the filling made from greens into the pocket. Secure the edges with a toothpick and brush over the remaining sour cream over the breast. Place the meat on a foil-lined baking sheet and place in the preheated oven. Stuffed breast should be baked for no more than 30 minutes at a temperature of 200 ° C.

Cut the finished breast into pieces so that the cut with the filling is visible, then the dish will look even more appetizing. Such a treat can even be put on a festive table for the most demanding gourmets.

• chicken breast – 2 pcs .; • olive oil – 1 tbsp. a spoon; • cream – 100 ml; • sour cream – 2 tbsp. spoons; • flour – 1,5 tbsp. a spoon; • butter – 1 tsp; • onion – 1 pc .; • parsley – 1 tbsp. a spoon.

Cut the chicken breast into small cubes. Place in a skillet with heated melted butter and simmer, stirring occasionally, for 15 minutes.

Cut the onion into thin half rings and add to the meat. Season everything with salt and pepper. Cover and simmer for another 5 minutes.

Melt the butter in another skillet and fry the flour in it. Add cream and sour cream to it. Mix everything thoroughly and simmer for 5 minutes over low heat.

Add the resulting creamy sauce to the chicken breast and stir the ingredients. Simmer for 5 minutes and turn off heat. Divide the finished dish into plates and garnish with chopped parsley.

• chicken breast – 2 pcs .; • onions – 2 pcs .; • flour – 2 tbsp. spoons; • mayonnaise – 2 tbsp. spoons; • chicken eggs – 2 pcs .; • parsley – 0,5 bunch; • salt, spices – to taste; • olive oil.

Separate the chicken breast from the bones and cut into very small pieces. Peel and chop the onion in the same way.

Combine onion and chicken with mayonnaise in a deep bowl. Season with salt and pepper to taste. Then add eggs and flour to them. Mix everything thoroughly and add herbs.

Make cutlets from the cooked mass and fry them in a pan with olive oil on each side until golden brown.

To prevent cutlets from sticking to the pan, they must be rolled in flour and fried in calcined oil.

Thanks to onions and mayonnaise, the cutlets are very juicy, so this dish will appeal even to those who do not like white meat and consider the chicken breast to be dry.

• chicken breast – 2 pcs .; • champignons – 4 pcs .; • mayonnaise – 2 tbsp. spoons; • tomato – 1 pc .; • soft cheese – 100 g; • salt and pepper to taste.

Rinse the chicken breast under running water and pat dry. Wash the mushrooms and tomatoes and cut them into thin slices.

Season the meat with salt and pepper on all sides and place on a baking sheet lined with foil. Place the mushroom and tomato slices on top of it. Then brush everything with mayonnaise.

Place in a preheated oven and bake at 200 ° C for about 30 minutes. Sprinkle the grated cheese over the breasts five minutes before the end. You can serve this dish with a vegetable salad.

• chicken breasts – 2 pcs .; • chicken eggs – 2 pcs .; • bread crumbs – 6 tbsp. spoons; • olive oil – 5 tbsp. spoons; • salt and pepper to taste.

Separate the chicken breast fillet from the bones and cut lengthwise into two halves of equal thickness. Beat them a little with a special hammer. Season with salt and pepper.

Beat the eggs well in a deep bowl. Pour the breadcrumbs onto a flat plate. Dip the breast slices in the egg and then roll in the breadcrumbs.