Juicy chicken fillet is the perfect dish to go with any side dish. You can serve it for any reason - whether it's a holiday or an ordinary family dinner. In addition to taste and versatility, chicken fillet is a low-calorie and very healthy product that is suitable for the diet during the diet. In the article we will share recipes for juicy chicken fillet cooked in different variations - in a pan, in the oven. To begin with, I would like to make out one hundred grams of chicken fillet for composition, so that everyone knows what and in what proportions it contains.
Composition of Chicken Fillet (Breast)
Many women who follow a diet, before you cook something, watch the calorie content of the ingredients. Chicken fillet is one of the lowest calorie types of meat, but it contains many useful substances: zinc, magnesium, calcium, iron, sodium, manganese, copper, ash, phosphorus, molybdenum, cobalt, potassium, vitamins B, B1, B2 , PP, A.
As for the energy value, one hundred grams of chicken contains:
- 113 kcal, which is only 7.94% of the daily human norm;
- 23.6 grams of protein - 29% of the daily requirement;
- 1.9 grams of fat - only 3% of the daily requirement;
- 0.4 grams of carbohydrates - less than half a percent of the daily intake;
- dietary fiber is absent;
- 73 grams is water.
Next, learn how to cook chicken fillet correctly. Juicy and tender, it will turn out only if you know some secrets.
Cream Chicken Fillet
This dish simply can not leave anyone indifferent. The meat is incredibly soft, tender, just “melts” in the mouth! Most importantly, we don’t need any complex ingredients, we won’t even use the cheese so beloved by many in cooking!
Products for cooking:
- 600 grams of chicken;
- 400 grams of low fat sour cream;
- 250 ml cream with a fat content of more than 20%;
- 250 ml of milk 3.2%;
- seasonings: you can take Provencal herbs, or you can use a dry ready-made seasoning, like 10 or 12 vegetables; but here it is worth being especially careful, such a seasoning contains salt in the composition;
- if you have chosen your seasonings, then salt will come in handy - to taste.
A little tip: do not use hot seasonings, ground paprika, onions and garlic, the dish should turn out to be creamy, tender.
Cooking cream fillets
Far not everyone can do juicy chicken fillet, especially when it comes to cooking with sauce. There are small secrets, it seems to be a trifle, but the result depends on them.
- Fillet should be prepared: rinse, remove small residues of fat. Next, you need to put the meat on a paper towel so that excess moisture comes from the glass.
- Cut the fillet into small pieces, but only along the fibers! If not cut into fibers, then the meat will be dry.
- In a pan, you need to heat quite a bit of vegetable oil. It should begin to twist, only then it will be possible to accurately run pieces into it. Arrange the pieces so that they do not overlap each other.
- On a large fire without a lid (this is important) fry the fillet on both sides. Roasting should be quick so that the juice does not have time to flow out, so you need to keep almost maximum fire.
- As soon as the pieces are browned, you can reduce the heat to medium, pour the finished seasoning with salt, or your favorite spices and salt. Mix well, do not let the juice leak, immediately overturn sour cream into the pan.
- Mix a little, pour in the cream. Bring the ingredients to a boil, reduce heat, simmer for 15 minutes without a lid.
- Soon you will see that whey has calved, and it should be so. Pour in milk, add heat, bring to a boil. Simmer for another 5-10 minutes, remove from heat.
This dish is most suitable for a side dish of boiled rice. You do not need to add anything to it, just fill with butter after cooking.
Fried filet
We offer to cook juicy chicken in a pan without sauce. Create on it a delicious crust of a ruddy color, which will crunch like fresh bread. Inside, the chicken fillet will remain soft and juicy!
What will be needed for cooking? It:
- 600 grams of fillet;
- three cloves of garlic;
- salt;
- parsley and spinach;
- vegetable oil.
Herbs can be added at will, they may not be at all, enough garlic. all these ingredients will be useful to us only for marinating meat, which is necessary, because according to this recipe we will fry the fillet quickly.
How to deliciously fry chicken fillet
Juicy chicken fillet is very easy to cook. As a result, the dish looks the easiest, without frills, but its taste will be just excellent!
- First we wash the chicken, dry it with a paper towel.
- The pieces should turn out wide, but not too thick - be guided by the size of the female palm, both size and thickness are ideal.
- Garlic needs to be peeled and cut into small pieces. You do not need to squeeze it out, otherwise very small particles will stick to the meat, and during frying they will burn.
- Spinach and parsley can be cut, or you can simply tear into pieces.
- Mix greens and garlic, add salt - to taste, rub each chicken piece.
- Put the meat and the rest of the greens in a plastic bag, let the air out, tie, put in the refrigerator for 3-4 hours.
- In a frying pan, heat the vegetable oil, and fry one piece on high heat on both sides, no need to cover with a lid.
It is necessary to fry one piece at a time. All the same, meat will produce juice, and even two pieces will have a lot. As a result, the fillet will begin to stew, and not fry, increasingly losing its juiciness.
Fried filet with vegetables
How to cook juicy chicken fillet quickly, but to make it tasty? Use this recipe and you won’t be sorry! The dish is prepared in literally 30 minutes, and you will not even need to make an additional side dish. This dinner will be easy, the whole family will like it.
Ingredients:
- 600 grams of chicken;
- ready seasoning of 10-12 vegetables (already salted);
- 50 grams of butter;
- some sunflower oil;
- 500 grams of Mexican Blend.
If desired, you can prepare a side dish of boiled rice for juicy chicken fillet with vegetables. If you then mix all this together and get something similar to Chinese food.
How to cook filet with vegetables
For cooking, we will need two pans, as we will fry the chicken and vegetables separately, so as not to mix the tastes in the cooking process. Chicken flavor should remain chicken, and vegetable - vegetable. In fact, everything happens very quickly and simply, you just need to show a little dexterity and not let any product burn.
- By tradition, we wash the meat. This is a mandatory step, we do not recommend skipping it.
- Cut the fillet into small pieces along the fibers.
- While doing meat, put boiling water in a pan. As soon as it begins to boil strongly, quickly put in it the chicken fillet, already sliced. Wait five seconds, catch the meat with a slotted spoon, put it on a paper towel. It is necessary to dip in boiling water so that the surface of the pieces sets, the juice coagulates, and does not allow the internal juice to flow out when frying, the chicken remains juicy. If you keep the meat in the water for longer than 10 seconds, then the water will begin to "pull out" the juice out, so you get the broth.
- Heat vegetable oil in a frying pan, put the meat to fry, do not cover or salt with a lid.
- On the second ring, put the second pan, melt the butter in it, lay out to prepare the "Mexican mixture".
- Fry the contents of both pans until cooked, no need to cover with lids. Five minutes before cooking, add seasoning mixture to both pans to taste.
- Mix the contents of the pans immediately before serving.
Juicy chicken in the oven
Hundreds of dishes can be cooked in the oven, and this is exactly the type of cooking that many housewives choose. In the oven, it turns out very tasty, fast, you do not need to approach the stove several times to mix, trace. If you want to pamper your family with a delicious chicken dish, then try this recipe.
Ingredients:
- 500-600 grams of chicken;
- a pound of potatoes, a little less;
- a pound of fresh tomato;
- 300 grams of hard cheese;
- salt;
- ground black pepper;
- bulb;
- a tablespoon of mayonnaise or sour cream.
Products are all mundane, so the dish is considered one of the simple ones. In preparation, everything is also quite easy, but still such a chicken with potatoes is not embarrassing and serve hot as a hot table!
Cooking fillets in the oven
- Peel the potatoes, cut them into thin rounds and rinse.
- Wash the fillet, dry with a towel, cut into plates wide, but not thick. The size of one piece should be such that it fits 1-2 rounds of medium tomato.
- Onions need to be cut into rings, tomatoes in rounds.
- Potatoes in one or two layers need to be laid out on a greased baking sheet. Gently place the onion rings on top.
- Mix meat with salt, pepper, mayonnaise or sour cream. Put the pieces, not laying on top of each other, on top of the potatoes and onions.
- For each piece of meat, put 1-2 rounds of tomato.
- Grate the cheese, but do not touch it yet.
- Cover the baking sheet with a baking sleeve, put in the oven for 20 minutes at 180 degrees. After the set time, remove the sleeve, send to prepare for another 15 minutes.
- Lastly, sprinkle the dish with cheese and put in the oven. Once the cheese has melted, turn off the stove.
If you do not cover the baking sheet with the sleeve at the initial stage of preparation, then a lot of juice will simply evaporate, and the chicken fillet will not turn out soft and juicy. When you cover, all the juice will be preserved, part will go to the potatoes, but not much, since the onions are also juicy, and will not allow a large amount of liquid to leak from the chicken. Juice from tomatoes will also go to chicken! As soon as you remove the bag, the excess moisture will go away, the tomatoes will brown, will not remain boiled. If you like the cheese to be ruddy too, sprinkle a dish on it immediately after removing the sleeve from the pan.
Conclusion
At the beginning of the article, we talked about the fact that chicken is low-calorie. But for the preparation we used other ingredients as well. If you follow a diet, then a delicious, juicy chicken fillet can be cooked on the grill in a pan according to the first recipes. We do not recommend cooking it in a double boiler, as the meat will turn out to be dry.