Chicken fillet pieces in a pan recipe. Chicken fillet in a pan - the subtleties of cooking in batter and with various sauces

2017-12-04

Hello my dear readers! There are a huge number of recipes for chicken breast dishes, because there are countless cooks on Earth. And it's great! After all, we will never get tired of this prosaic dish. Today we will look at my version of cooking. I will try to explain how to fry chicken breast in a pan.

The key to making juicy, soft chicken breasts with a golden exterior and melt-in-your-mouth innards is a good frying pan. At least like this cast iron beauty. After that comes the cooking technology.

By learning how to cook juicy tasty fillets, you will open up new culinary "horizons". After all, it serves as the basis for a huge number of popular salads. It goes with a variety of garnishes. And with the help of sauces, you can turn a simple dish into a real masterpiece! children enjoy eating it.

Take a look at the unusual side dishes. How do you like creamed spinach, boiled green beans or broccoli? Since we are frying the chicken, let the side dish be stewed or boiled.

I learned a long time ago to fry whole fillets in a small amount of good vegetable oil, keeping the cooking time strictly on each side and adding a generous portion of butter at the very end of cooking. I always come back to this recipe and consider it the most successful.

I will tell you today how to fry the fillet in pieces. I would be glad if you like this recipe.

How to fry a whole chicken breast in a pan

Ingredients

• Two boneless chicken breasts (about 400-450 g).
• Three quarters of a teaspoon of salt.
• A quarter teaspoon ground black pepper.
• Two tablespoons of any quality vegetable oil suitable for frying.
• One tablespoon of butter.

Equipment

• Good board.
• Paper towels.
• Timer (optional).
• Instant read thermometer (preferred).

How to fry

How to fry chicken breasts in a frying pan

Ingredients

• Two chicken breasts (400-450 g).
• Two tablespoons of flour.
• Half a teaspoon of salt.
• Half teaspoon ground black pepper.
• Two tablespoons of olive oil.
• One tablespoon finely chopped garlic.
• A tablespoon of chopped parsley.
• Two tablespoons of good butter.

How to fry

We have sorted out the basic recipes. It will not be difficult for you to fry the chicken breast whole and in pieces. I offer you only time-tested technologies that I use many times in my kitchen. Use on health! I would be glad if my advice will help young and experienced housewives achieve excellent results.

Cooking chicken fillet in batter. Cooking tricks in a pan using various sauces.

The information described below will help you cook the chicken correctly, tasty and, most importantly, healthy:

• To cook meat in pieces, it is necessary to cut the fillet strictly along the fibers;
  The fillet for chops must be carefully divided into two parts, lined with parchment paper and lightly beaten. You can use a rolling pin or hammer. The thickness of the finished meat should be approximately 0.5 cm;
• To save the budget, you can buy a whole breast and cut it yourself;
• To give the meat juiciness, it is recommended to marinate it for 30 minutes or a little more. Mayonnaise with garlic, low-fat kefir or yogurt, as well as soy sauce and lemon juice are perfect as a marinade;
• Do not cook fillets for more than 40 minutes, this will dry out the meat, make it tough and tasteless.

How long does it take to cook poultry fillets in a pan

As mentioned earlier, do not fry the chicken for too long, this will make it dry and tasteless. Chicken fillet cooks almost instantly. In the absence of time to cook dinner - fry the fillet in a pan will be an excellent option.

It will take about 15 minutes to fry chopped meat or chops, unlike a whole piece of fillet. In this case, it will take an average of 25 minutes. A grill pan will cope with the task much faster, from 7 to 10 minutes. The longest method will take 30 minutes - the chicken must be covered and simmered over moderate heat.

How to cook chicken fillet in a pan

There are a great many recipes for cooking chicken fillet. Frying in a pan is the easiest, and not inferior to the rest in taste, option. There are several ways. You can fry the meat in a whole piece or cut into pieces, you can also use batter to make the fillet juicy.

The easiest option is to fry the bird in pieces. To do this, rinse the fillet well and cut it into pieces of the required size and dry a little. Pour a few grams of vegetable oil into a very hot frying pan and pour the fillet into it. If there is water left on the meat, the oil will begin to sizzle and splatter strongly. Fry chicken until tender, stirring occasionally. Spices should be added at the very last moment, when the meat is almost ready.

Chicken fillet in a pan with sour cream

Chicken meat goes well with sour cream and gives the fillet an incredible soft and tender taste, moreover, this recipe does not take much time.

Required Ingredients:

• Chicken fillet, half a kilogram;
• Pair of bulbs;
• A glass of sour cream;
• Spices to taste;
• Vegetable oil, 2 tablespoons.

Rinse the meat, chop and fry over high heat for a short time. By the degree of readiness, when the meat begins to turn white, add the chopped onion.

Fry meat and onion until golden brown over medium heat. Then salt, add pepper or other spices as desired, as well as sour cream. While stirring, wait until it boils and simmer, covered with a lid. To give the dish an interesting color, you can use a pinch of curry.

With a small amount of sour cream, it is allowed to slightly dilute it with water, or even replace it with cream. The best choice for this would be 10% cream. This will in no way affect the taste of the finished dish and its texture.

Fried chicken in batter

Chicken in batter is always the most juicy and tender meat. When cooked in this way, the meat does not lose an ounce of its juice.

For cooking you will need:

• Chicken fillet;
• Salt pepper;
• Flour (wheat or rye);
• Egg;
• Oil.

The chicken should be washed, cut into pieces of the desired size, stuffed with your favorite spices, butter and marinated for forty minutes.

The batter is prepared in an elementary way. Beat the chicken egg, add salt and a spoonful of flour. If desired, fresh herbs are added to the batter.

Dip the chopped chicken in the batter and place in a hot frying pan, adding a little oil. Fry until done. Fresh vegetables are perfect for the finished dish.

Grilled chicken fillet

The harm of fried foods has long been proven. However, it is almost impossible to refuse fried chicken, one has only to feel this aroma. A compromise in this situation is a grill pan. Thanks to its peculiarity, it allows you to cook with almost no extra oil. Also, the cooking time on it is much less compared to a conventional frying pan. Food stays juicier, heat treatment is reduced to a minimum, and meals retain more of their nutritional value. The following recipe is just for such a pan.

Required:

• Chicken (fillet);
• Salt pepper;
• Oil.

Rinse the fillet, cut lengthwise into 2 pieces and dry from excess moisture. Grate the meat with salt, pepper, other spices as desired and grease with vegetable oil. Put the chicken on a hot grill pan and fry for 5 minutes on each side over moderate heat.

This method of cooking eliminates the use of excess oil, the dish turns out juicy, with appetizing stripes from the grill. Vegetables such as tomatoes, peppers or asparagus are recommended as side dishes.

Chicken in tomato sauce

Chicken in tomato sauce is easy and fast. By combining different sauces and gravies, you can get a lot of interesting results from the same dish. Chicken in tomato sauce is one such option.

You will need to take:

• Chicken fillet;
• Tomato paste or sauce (or ketchup);
• Wheat flour;
• Bulb;
• Pepper, salt.

Rinse chicken and cut into medium pieces. Salt, pepper, roll in flour and fry in a pan.

For gravy, you need to take two tablespoons of flour and add half a liter of water. Next, pour in the tomato sauce, ketchup or pasta, salt and pepper. Cut the onion and fry until tender. Add the fried fillet to the onion, pour in the prepared sauce and simmer over low heat for no more than 20 minutes.

About the benefits of poultry meat

Chicken meat and fillet in particular is a product of dietary cuisine. The number of calories per 100 grams of poultry fillet is 110 kcal. The amount of proteins is 23 g, the amount of fat is 1 g. The number of calories in the finished product will vary depending on the method of preparation. For example, a fried fillet will contain 163 kcal.

Chicken meat contains various useful elements: magnesium, calcium, copper, iron, zinc, as well as phosphorus and others. It also contains an extensive group of vitamins B and A.

Chicken fillet is an ideal product for those who want to eat healthy food and lead an active lifestyle. With its minimal fat content and low calorie content, it is very easily absorbed in the body. Chicken meat has the highest protein content. This aspect is relevant for people involved in sports and seeking to increase muscle mass. The use of such meat has a positive effect on the nervous system, bone tissue and brain.

How to choose the right chicken

The recent hype about genetic engineering has given chicken meat a bad rap. To choose a good product, you need to be guided by the basic rules for choosing a good product.

Before you buy meat, you should pay attention to its expiration date. When buying poultry in the markets, you should ask the seller for a quality certificate for the product. When buying meat in a package, you need to check whether the package contains all the necessary information.

Before buying, you should try to put pressure on the meat, if the fingerprint remains, then the chicken was already frozen before. Don't buy a chicken that's too big, which could mean using growth hormones, but choose a medium sized bird. The color of the meat should be the same slightly pink, bruising and damage are unacceptable.

How to serve fried chicken

Chicken meat goes well with a variety of foods. The most healthy option for the body are vegetable salads and baked vegetables. For a side dish, legumes, mashed potatoes and rice are suitable. Mushrooms, both fresh and pickled, as well as cheese, perfectly play along with the taste. Successful cooking will require the help of garlic, curry, oregano, thyme, turmeric, marjoram, coriander, paprika, and rosemary.

Chicken breast is a tender and dietary meat that cooks very quickly. There are a lot of interesting recipes that help diversify the family's diet and try Russian, European, Pan-Asian options for cooking poultry pieces. Below we will tell you the recipes for chicken breast in a pan, consider the secrets of cooking and small subtleties that will never interfere with the hostess.

Chicken breast in sour cream sauce is a real lifesaver for busy housewives, when there is sorely not enough time for delights, and all households are waiting for a hot dinner. The advantages of the dish are in the low cost and simplicity of the ingredients, which, with a high degree of probability, are in every refrigerator.

What we need:

• chicken fillet - 500-800 g;
• sour cream - 250 g;
• a couple of tablespoons of flour;
• onions - 1 pc.;
• vegetable oil for frying - 50 ml;
• salt, pepper to taste;
• any spices (you can Provence herbs or curry) - a pinch.

Let's start cooking.

1. We cut the chicken fillet into large cubes or strips - as you like. Quickly fry in hot vegetable oil, add onions to it and quickly fry everything again.
2. As soon as the chicken gives juice and turns white, this is a signal that it is time to add the sauce. Pour a glass of sour cream, sprinkle with flour (with it our sauce will acquire a pleasant, slightly oily consistency), warm everything up, let the sauce thicken and immediately turn off the stove.

The whole process takes hardly more than 10 minutes. In a hot sauce, the breast reaches full readiness, acquires tenderness and “creaminess”. It remains only to sprinkle it with your favorite spices and serve.

It is impossible to give the sauce a strong boil, otherwise the sour cream will “curl”.

The beauty of this dish is its versatility. Do you want to give a European flavor? Season with herbs de Provence or Italian oregano. Would you like to eat dishes with a slight Pan-Asian accent? Add a pinch of curry (just don't overdo it, because the spice is very bright). And you can choose any side dish: from spaghetti to the usual boiled potatoes. And how tasty is such a breast with mashed potatoes! Sprinkle with herbs, cut off a piece of bread and eat, savoring each piece.

Recipe for cooking in batter

Fillet in batter in a pan is very similar to the nuggets loved by children. Many mothers do just that: they fry chicken fillet in batter, pass it off as nuggets, and, as practice shows, children willingly believe, sweeping away without a trace. In addition, the chicken breast, which is “naturally” dryish, turns out to be very juicy in batter.

Recipe Ingredients:

• 1 large chicken breast;
• egg;
• flour;
• 100 ml of kefir or fermented baked milk;
• salt, pepper to taste;
• frying oil.

Cooking is very simple:

1. We cut the fillet from the bone, cut into pieces the size of a matchbox. The chicken will turn out even juicier if you marinate it in milk in advance.
2. Let's prepare the batter. To do this, mix milk, egg, flour, salt and pepper. The dough should be as thick as sour cream - smooth, without lumps.
3. Heat up vegetable oil in a frying pan.
4. And now quickly dip the pieces of breast in batter and throw them into the oil. Fry on both sides until golden brown.
5. Put the finished pieces on a paper towel and it will absorb excess fat.

We eat a hot snack, dipping in barbecue sauce, ketchup or sour cream with herbs and garlic.

Tender chicken breast with cheese in a frying pan

It's no secret that men are big fans of meat in French, which is distinguished by the presence of a cheese cap. But it is always easy to prepare a kind of light version, where there is no mayonnaise, but there is dietary meat and cheese.

For this dish, we need a piece of chicken fillet, vegetable oil and any hard cheese.

In a heated frying pan, fry the breast on both sides for a couple of minutes each (so it will remain juicy), sprinkle with grated cheese, turn off the stove to melt the cheese. Chop is ready! Serve with vegetables, potatoes or pasta.

You can use any cheese for the recipe. A very piquant option - with Dorblu cheese.

And for all lovers of experiments, we offer another version of cheese chicken breast. To do this, cut the breast into two parts and stuff with a triangle of melted cheese. “Sew up” the fillet with a toothpick, fry in a pan until cooked (about 10-12 minutes) and serve. The cheese inside will melt and nourish the meat with juices. This dish comes out surprisingly original and very tasty.

In creamy sauce

Chicken breast in a creamy sauce (and other parts of the body of a bird or rabbit) is called a fricassee. Fricassee was invented by the French, known for their love of meat in different types of sauces. In fact, this is a stew of pieces of poultry, which are stewed in a rich creamy sauce, saturated with its juices and become surprisingly tender.

Mushrooms, finely chopped in sauce, decorate the dish, but it is undesirable for children to give it.

If desired, you can add a little mustard, egg yolks to the sauce - an amazing, even noble, restaurant flavor, rare and unusual, will appear.

We need to prepare for a pound of chicken fillet:

• 2 garlic cloves;
• a glass of the fattest cream;
• Provencal herbs.
• vegetable oil for frying - 50 ml;

First, fry chicken strips in vegetable oil, add garlic, pour cream and simmer until the meat is cooked. The cream will thicken in just a few minutes and during this time the bird will have time to soak in the creamy juices. Season it with Provencal herbs and serve with tagliatelle pasta - nests of wide noodles. The final touch is grated Parmesan.

Fried fillet in mayonnaise sauce

When there is no cream or sour cream at hand, the favorite sauce of Russians - mayonnaise - will come to the rescue. Many criticize it for its dubious composition and high calorie content ... Nevertheless, it is difficult to find a person who is ready to refuse a piece of breast marinated in mayonnaise with garlic.

For the recipe you need: 500 g chicken fillet, mayonnaise, garlic, vegetable oil, black pepper.

1. We beat off the pieces of the breast randomly. You can not make them too thin, the pieces can be of different sizes.
2. Now add some salt, squeeze out the garlic (or three of it on a fine grater), generously coat with mayonnaise sauce and fry on both sides in vegetable oil.
3. It takes all 10 minutes to cook, but the bird soaked in sauce literally melts in your mouth.

Serve it with baked potatoes, butter and fresh cucumber - the meal will turn out to be royal!

In a good way, the meat should be marinated for 30-60 minutes and it is easy to prepare it in this way for two to three days. The chicken lies quietly in the refrigerator and only gets better marinated in mayonnaise with garlic. It is very comfortable. It's easy to cook the meat in advance and then quickly fry for dinner (or in the morning to take lunch to work).

Chop fried in breadcrumbs

Chicken schnitzel, as chicken chop in breadcrumbs is called differently, claims the right to be called a restaurant dish. It is tasty, unusual and looks chic when served. A kind of steak is quite simple to prepare, and most importantly, it does not require restaurant costs.

Ingredients:

• 500 g chicken breast;
• breadcrumbs - 100 g;
• two chicken eggs;
• sunflower oil;
• salt, spices.

Our task is to beat off the chicken fillet very thinly. To do this, cut the breast along the fibers into 2 parts, and then beat them with a hammer on a wooden board. The meat should be slightly thicker than newsprint: the schnitzel becomes several times wider. Sprinkle it with spices.

1. We heat up the pan.
2. Beat chicken eggs with a fork with salt. We dip a piece of meat into the eggs, then dip it into the breading (generously!) And throw it into the sizzling oil.
3. Fry until browned on both sides, let the excess oil drain on a paper towel.

The meat is cooked almost instantly, and hot hot oil and a “coat” of breadcrumbs tightly seal the flavors of the chicken. The schnitzel spreads with juice as soon as it is cut with a knife! The dish is great to eat with vegetables, serve with potatoes and pasta. Do you want to surprise your friends at a party? Cook the schnitzel and you can't go wrong!

Ordinary garlic is appropriate as a spice, but now it is easy to find special crackers on sale, in which the manufacturer has added spices. And it’s also easy to cook them yourself at home - just grind the crackers in a blender with garlic, pepper and any spices.

in soy sauce

Chicken breast meat changes flavor surprisingly well depending on the type of marinade. Soy sauce, especially when mixed with honey, oranges and ginger, gives the breast that very taste that is very loved in Asia. But it is Asian cuisine that is in great favor today.

To prepare such a breast, we will prepare a poultry fillet, soy sauce, a little honey, a ginger root and one ripe orange, you need to squeeze the juice out of it completely.

Preparing the sauce:

1. Add honey to soy sauce.
2. Grate a little ginger.
3. Dilute with orange juice.

Salt, pepper is not necessary. For piquancy, you can squeeze a little garlic.

Immerse the chicken pieces in the sauce and marinate for 3 to 5 hours, after which we fry them in a small amount of vegetable oil. You can cook on a grill pan - the fillet will look very appetizing. The option goes perfectly with baked zucchini, eggplant, tomatoes, beans and, of course, rice.

The original recipe in bacon in a pan

The breast, wrapped in bacon strips, is spicy and juicy, with a subtle smoky flavor. It looks how interesting it seems, which seems to be the highest aerobatics of the art of cooking. Although in reality everything is elementary!

Cooking step by step:

1. We cut the chicken breast into two parts and beat off.
2. Lubricate with salt and pepper.
3. Three cheese on top of the breast.
4. We roll the roll.
5. The roll is wrapped in bacon.
6. We “pinch” the edges with a toothpick (you can wrap it with cooking string).
7. Fry over high heat in a skillet.
8. Close the lid and simmer for another 5-7 minutes.
9. Remove the cover, untie the "laces" of the roll.

Serve rolls with a side dish of vegetables, french fries, pour barbecue sauce. Such rolls are placed in a pan 5-7. If the company is large, prepare them in advance, refrigerate. It turns out an original snack, which is always eaten first. You can also pour cream over the rolls and bake for a quarter of an hour in the oven. It will turn out a completely different, but deliciously delicious dish, which in some cafes has received the name "boyar meat".

Steam large chicken fillets:

• tomatoes - a couple of large ones;
• eggplant - 1 pc.;
• zucchini - 1 pc. (small fruit);
• a large bunch of greens;
• seasoned salt - to taste;
• vegetable oil (use for frying) - 50 ml.

You are free to choose any vegetables - green beans, cauliflower, broccoli, carrots. The more variety there is, the tastier the dish will turn out.

1. We cut the vegetables into cubes and fry over high heat. We cut the breast and also fry, but in a separate pan.
2. We combine meat, vegetables, herbs and spices and simmer until tender. It is advisable to add the tomatoes last - they release a lot of juice, so the stew becomes watery. But, if you like dishes in consistency between the first and second - cook in your own way.
3. The final stage is spices and garlic. Juicy stew will turn out especially tasty from seasonal vegetables; they eat it as an independent dish, seizing it with bread.

Chicken breast is a versatile product. It is always better to have a pack of frozen fillets in stock in the refrigerator. Low-fat, juicy when cooked properly, it goes well not only with nutritious ingredients, such as mushrooms, meat and cheese, but even with pineapples, dried fruits, nuts (remember the Georgian satsivi). And it's ready in minutes! Allow yourself to experiment, be full and happy.

I would eat every day! Oh and delicious! Cooking and trying barbecue in the oven. Chicken skewers marinated in sour cream and spices. Such a delicious result, and so easy, I recommend it!

chicken fillet, tomato paste, sour cream, olive oil, ground paprika, coriander, ground black pepper, salt

A simplified recipe for Kiev cutlets with butter and herbs inside. A simple delicious recipe. Cutlets will turn out juicy and fragrant.

minced chicken, long loaf, milk, butter, garlic, dill, breadcrumbs, salt, ground black pepper

Chicken fillet cooked according to this recipe in a pan is obtained as baked in the oven. The recipe without problems, very simple, fast and delicious. In this way, you can cook chicken fillet without oil and other fats, an ideal dish for dinner or a light lunch will come out.

chicken fillet, Dijon mustard, soy sauce, honey, garlic, parsley

Quick, easy and very tasty! Everything we love! Pilaf with chicken was perfectly steamed. I take note of this pilaf recipe in the oven and recommend it to you, try it to your health!

chicken fillet, rice, carrots, tomatoes, onion, chicken broth, garlic, hot pepper, salt, spices, vegetable oil

I really like to cook dishes belonging to the cuisines of other countries. I'm always curious to try something new that I haven't eaten before. However, very often I am faced with the fact that some ingredients are quite problematic to find in stores. Today's dish is straight from India. With the ingredients for it, you should not have any problems! I present to you the recipe for cooking chicken curry! It is the national dish of India and is very easy to prepare. You should definitely try its rich spicy taste!

Chicken fillet in onion batter is a delicious, easy-to-prepare dish with available ingredients that can be served as a snack on its own or with your favorite side dish. Onion batter gives the fillet a spicy taste, tenderness and juiciness.

chicken fillet, lemon, onion, eggs, sour cream, wheat flour, dry parsley, vegetable oil, salt, ground black pepper, ketchup

According to this recipe, baked chicken fillet is juicy and very tasty. Chicken goes well with cottage cheese, hard cheese and tomatoes, as well as with fresh spring greens - wild garlic and spinach.

chicken fillet, spinach, wild garlic, tomatoes, cottage cheese, hard cheese, garlic, salt, ground black pepper, vegetable oil

Chicken fillet in onion sauce is a delicious, light and easy-to-cook hot meat dish. The sauce of fried and then stewed onions until completely softened gives the chicken fillet a very delicate taste with light caramel notes.

chicken fillet, onion, vegetable oil, butter, dry white wine, water, salt, green onion

I tried to cook aspic from chicken, and I really liked the recipe. Jellied chicken turned out very elegant and tasty. Light and at the same time satisfying, with an unobtrusive garlic aroma. I will repeat for the holiday and I advise you to cook!

chicken meat, carrots, onions, celery greens, gelatin, garlic, allspice, salt, water, quail egg, sweet pepper...

Chicken breast cooked according to this recipe is very tasty and appetizing. The savory filling consists of cheese, spinach and spices. Since the filling is placed in pocket cuts, it soaks the meat inside with its aroma and taste. This dish is suitable for both everyday dinner and a festive table.

chicken fillet, hard cheese, mozzarella cheese, spinach, paprika, ground black pepper, ground red pepper, salt, vegetable oil

Bright spring salad with chicken, mozzarella and Greek yogurt sauce. This salad is suitable for a family dinner, and for a festive table. Delicious!

chicken fillet, fresh cucumbers, bell peppers, cherry tomatoes, mozzarella cheese, lettuce, yogurt, french mustard, soy sauce, vegetable oil, salt...

A very spicy salad appetizer of fried chicken fillet with raisins, garlic and fresh herbs. The salad is dressed with mayonnaise. Don't be intimidated by the combination of ingredients, everything is in its place. I cook this salad for almost every holiday, it diverges first! Well, very tasty and unusual meat salad!

An interesting salad for the Easter table - with chicken, fried mushrooms, Korean carrots, fresh cucumber and eggs! Bright, juicy and very satisfying chicken salad, my family really liked it! I will repeat, and I recommend you try it!

Very tasty, beautiful and healthy salad, which is suitable not only for the daily menu, but also for the festive one. Salad with chicken, beans and corn is dressed not with mayonnaise, but with a light spicy dressing, which makes it less high-calorie and fatty, without reducing the taste at all.

chicken fillet, canned beans, canned corn, bell peppers, tomatoes, red onion, cilantro, curry, olive oil, garlic, honey...

A proven recipe for a delicious salad with fried chicken fillet, peas and peppers! I immediately want to try this salad - it looks bright and festive on the table. The taste of the salad is very piquant - due to garlic, fresh herbs and chili pepper, it turns out to be moderately spicy and very fragrant. A light dressing based on olive oil and lemon juice brings the ingredients together perfectly.

chicken fillet, canned green peas, sweet pepper, chili pepper, green onion, parsley, garlic, olive oil, salt, ground black pepper...

Thick and hearty soup with chicken and chickpeas is lighter than ordinary peas, but no less tasty and nutritious. To give the soup a delicate aroma and golden color, we will use inexpensive Imeretian saffron.

June 1, 2016

Good day to all! Chicken fillet is a very convenient and healthy food product, which is not justifiably forgotten by many cooks. You don’t like chicken fillet, so you just don’t know how to cook it so that it turns out tasty and juicy.

This dish has a lot of advantages and the main advantage is that the fillet is meat. The second plus is always not a big price. Almost anyone can afford to buy a box of chicken for dinner. And thirdly, this meat is easily absorbed by the body.

By preparing the dish according to the recipe below, you can kill two birds with one stone, as they say. To please everyone with something new and feed to satiety. So pick up a pencil and write down the recipe.

Ingredients:

• 2 breasts.

• A glass of lemon juice.

• 2 small sprigs of rosemary

• Olive oil 2 tbsp. spoons.

• Cornmeal for breading.

• Salt pepper to taste.

• And butter for frying breasts.

  Marinade for chicken fillet

  The whole secret of this dish is in the preparation of the marinade. And so let's start with its preparation. First of all, pour natural lemon juice into a bowl and add a little olive oil to the juice.
  

  We put the sprigs of rosemary in a mortar and crush it a little with salt so that the rosemary gives off its aroma.
  

  After a small crush, salt with rosemary is sent to the juice with butter.
  

  Now fillet. My dry mode in portions. But before sending it to the marinade. You need to beat him up a bit. But not much. We upholster so that the pieces are of uniform thickness over the entire surface.
  For convenience, it is better to wrap the beaten piece of fillet with cellophane or simply throw it into a bag and knock on it.
  

  After all the pieces have been covered, you can start marinating. Wipe each piece thoroughly with marinade and put in a separate bowl. Drizzle the rest of the marinade over the top. Leave the meat to marinate for 1-2 hours in the refrigerator.
  

  Now that the time has passed, you can start frying. We take out our chicken breasts and dip each one in cornmeal, then send it to the pan.