Simple and unusual marinade recipes for chicken breast. Best marinated chicken recipe ever

To the question In what can chicken fillet be marinated, so that later it can be deliciously fried? given by the author take time off the best answer is Chicken fillet is marinated in a special marinade, and then quickly fried and eaten even faster. The smell when frying is unbearable for human salivation and smell. You can marinate if guests are expected, and then in just 15 minutes you will have a delicious treat ready.
For the marinade, mix 2 teaspoons of ready-made mustard, 2 teaspoons of soy sauce, 2 tablespoons of mayonnaise, 3 cloves of crushed garlic, salt (be careful with it, because mayonnaise and soy sauce already contain a certain amount of salt), a pinch sugar and a tablespoon of starch.
Mix the marinade with the fillet, cut into pieces so that it is convenient to take it in your mouth, and leave for several hours.
Then fry in hot oil. Put the whole mass into the pan ... that is, the marinade, which has already thickened, and the chicken.
Bon appetit!

Answer from 22 answers[guru]

Hello! Here is a selection of topics with answers to your question: What can you marinate chicken fillet in, so that later you can fry it deliciously?

Answer from leak out[guru]
Eggs and flour.

Answer from Yatiana Yakovleva[guru]
It works well in a mixture of beer and mayonnaise, in soy sauce you can, in spicy ketchup in half with vegetable oil - there are a lot of options))

Answer from Caucasian[guru]
oil pepper lemon greens

Answer from Guldana Tazhbenova[newbie]
with tomato and adjika it will be delicious

Answer from Lika Mikhey[guru]
I do this: wine vinegar + soy sauce + ground ginger + curry + ground pepper + nutmeg + crushed garlic + olive oil; I can sprinkle something else, some herbs.

Answer from Vitaly Shatilov[guru]
Just fill with mayonnaise and hold in the cold for 3-4 hours.

Answer from Vladimir Ptokhov[guru]
Cutlet "de Volaille" (côtelette de volaille) the same as in Kiev
The fillet (it is better to wrap it in polyethylene) is completely beaten into a cake 15 ~ 20 centimeters in diameter and a strip of butter from the freezer is placed from the edge, and then any filling. The fillet is then rolled up tightly. The resulting cutlets are peppered and breaded, first dipped in an egg beaten with milk, and then rolled in breadcrumbs. Ready cutlets are placed on a cutting board and the breading is crushed with your hands so that it does not crumble. It is advisable to pan twice.
Cutlets are fried in oil until golden brown for about 5 minutes on all sides. As the crust begins to darken, the cutlets must be removed and blotted with a napkin. After that, they are fried under a lid for 15 minutes on low heat or in an oven at 100 °, where they can lie for an hour. Garnish with potatoes or cauliflower.
Base: 1 chicken fillet (150 g), 30 g butter, 75 g breadcrumbs, ¼ egg, some milk, parsley
Movies
Photo of feed types -
Filling options:
white mushrooms 250 g, fried with 1 onion, parsley
champignons 300 g, prunes 6 pcs.
brains 400 g, toast roll 100 g, cream 200 g, yolk 2 pcs
walnuts 100 g, paprika 1 pc, honey 1 s. l..
bird's liver 300 g, fried with 1 onion, garlic 2 cloves
apricots 350 g, chili peppers 2 pcs
4 egg omelette, 200 ml cream, 1 s. l. grated cheese, greens
Dutch cheese in slices 200 g, greens

Chicken breast is a healthy dietary meat that is recommended for both those who strive for a healthy lifestyle and those who hope to get rid of a few extra pounds.

However, often the breast is too dry and tough. How to avoid it? Most chefs advise you to follow a few rules, of which the first is to use the right marinade for chicken breasts.

General principles for preparing marinade for chicken breasts

It is undesirable to add mayonnaise and other mixtures containing vinegar to it. If the marinade for chicken breast skewers contains a lot of acid, then the meat will acquire a sharp taste and be harsh. In general, do not make the mixture too acidic, regardless of what you decide to add: vinegar, some citrus juice or kefir.

Too generously salt marinade for chicken breasts in the oven is also not worth it. Salt contributes to the fact that the meat quickly loses juice and becomes "rubber". It is better to add salt towards the end of the marinating process, 10-15 minutes before baking.

If you want to get a juicy and soft dish, buy chilled, not frozen chicken, and the one that has been frozen and thawed several times, no marinade for chicken breast barbecue will save! Not to mention the fact that such meat can easily be poisoned. So take the product only in a trusted store.

Using marinade for chicken breasts, you can bake a whole chicken in the oven, only it needs to be marinated much longer, it is best to leave it overnight. But baking chicken so that it turns out not dry, but juicy, is better in the sleeve. If you like the crust, then you can cut (be careful not to burn yourself!) the sleeve and turn the temperature up.

Various spices are put in the marinade for chicken breasts. This, of course, depends on taste, but the generally accepted seasoning options include the following:

• Coriander;

You can use pre-made mixes or make your own. And you can cook a marinade for barbecue from a chicken breast or a baked dish, limiting yourself to one thing. For example, thyme gives the dish an interesting taste, often curry also acts as a “solo” (although it may be wrong to talk about solo in this case, because curry is a mixture of spices). But it is important not to overdo it with spices, otherwise the marinade for chicken breasts in the oven will clog the taste of the bird itself!

It is necessary to marinate the breast from an hour to two, it does not make sense to keep it longer.

It will marinate faster at room temperature, but if this "room temperature" is too high, it's best to put the bowl of chicken in the refrigerator.

Make sure the chicken breast marinade completely covers the meat. If this is not the case, periodically remove the bowl and mix the contents, ensuring that the chicken is completely coated with marinade.

Recipe 1. Marinade for barbecue chicken breast "Kefir"

Ingredients

Garlic - 2 cloves (3 if small)

Lemon - about a third of a small citrus

Kefir 1% fat - a quarter of a liter

Thyme, mint, a little bit of black pepper

Mustard - tablespoon

Salt - to taste; add an hour after the start of marinating the chicken

Cooking method

Peel and finely chop the garlic, squeeze the juice from a third of the lemon. Also peel the onion and chop it very finely. Mix kefir with garlic and onion with a whisk, then carefully stir in lemon juice, and after it - mustard and black pepper. If you use fresh herbs, you need to chop it as finely as possible, you can even chop it with a blender. If it's dry, rub it between your fingers. Then add chopped greens to the marinade.

Put the chicken breast in the marinade and keep it in it for about an hour, turning every now and then. Then add salt, mix again and marinate the chicken for another 15 minutes.

Bake in a sleeve or cook a barbecue.

Recipe 2. Marinade for chicken breast in the oven with honey

Ingredients

Honey - 4 tablespoons

Dry spicy herbs (thyme, basil, rosemary, etc.) - 1 tablespoon

Soy sauce - 2 tablespoons

Olive or corn oil - 5-6 tablespoons

Black pepper - to taste

There is no need to add salt to this marinade for chicken breast - soy sauce will add saltiness

Cooking method

Melt the honey in a water bath (put a container with honey in a saucepan with water, and that one - on gas; warm up, stirring the honey continuously).

Mix liquid honey with soy sauce, and then add vegetable oil and mix well. Add dry herbs and pepper.

Marinate the breast in this composition for about an hour, and then bake in the sleeve. It's a good idea to add new potatoes and pour over everything with the remnants of the marinade - you get an exquisite dish in a somewhat oriental style.

Recipe 3. Marinade for dry chicken breast

This version of the chicken breast marinade is especially suitable for those who love the taste of the chicken itself, and not the spices.

Ingredients

Salt - spoon

Sugar - spoon

Vegetable oil - 2 tablespoons

Cooking method

Mix salt and sugar with butter and rub the chicken breast with the mixture. Place under a small load and hold for about an hour, and then bake in the sleeve.

Recipe 4. Marinade for barbecue chicken breast "Sharp"

Ingredients

Vegetable oil (it is better to take olive oil) - 2 tablespoons

Lemon - 1/2 small

Sugar - 2 large spoons

Garlic - 4-6 medium cloves

Ginger - a piece about three cm long

Soy sauce - 2-3 tablespoons

Lime - a slice (you can use lime juice - a full teaspoon)

Black pepper

If you feel the sauce is not salty enough, add some salt.

Cooking method

Remove the zest from half a lemon, then squeeze out the juice. Pass the garlic through a press. Peel and finely chop the ginger (but it is better not to grate).

Mix lemon and lime juice with soy sauce and vegetable oil, put ginger and garlic, mix, add pepper and, if necessary, salt. Put the lemon zest, cut into small pieces with scissors.

Place the chicken breast in the marinade for an hour and a half, and then cook in any way.

Recipe 5. Marinade for chicken breast in the oven with sour cream

Ingredients

Sour cream - half a glass (it is better to take 20% fat)

Mustard (you can take the usual, Russian, or you can prefer some kind of refined softer) - a teaspoon with a teaspoon

Dry paprika powder - teaspoon

Garlic - 3-4 cloves

Curry - about one and a half teaspoons

Lime or lemon juice - about a teaspoon

Spicy herbs any, to your taste, you can Italian or Provencal mixture - half a teaspoon

Cooking method

Peel the garlic and pass through the garlic press.

Stir all the citrus juice drop by drop into the sour cream, then, continuing to stir with a whisk, put garlic, curry and paprika, add herbs, slightly rubbing between your fingers.

Coat the breast or pieces of chicken breast with this marinade and keep it like this for about an hour and a half, making sure that the chicken is covered with sauce on all sides, if necessary, turn side to side.

Recipe 6. Marinade for Pineapple Chicken Breast

Ingredients

Grain mustard - 1 spoon

Mustard ordinary - 1 spoon

Half a can (400 grams) of canned pineapples

Sour cream 15 - 20% - 3 spoons

Mixture of peppers - half a teaspoon

Onions - half a small onion

Salt - half to a full teaspoon

Apple cider vinegar - 1 spoon

Cooking method

Peel the onion and chop with a knife rather finely; you can also chop the onion with a grater or combine, blender and the like.

Put the pineapple and syrup into a blender bowl, then grind into a liquid puree. You can, however, leave larger pieces, and not quite puree.

Mix sour cream with pineapple puree and mustard in a bowl with a blender or whisk. Then add the onion and pepper mixture, mix well again. And only at the end add salt and vinegar (you can do without it).

Chicken breast marinated in pineapple marinade makes sense to continue cooking with pineapples, for example, you can bake the breast with pineapple pieces and cheese.

Recipe 7. Marinade for chicken breast in the Horseradish oven

It's actually a joke name. The marinade is very tasty, it just contains horseradish. It is better to take a piece of horseradish root, but if this is not possible, ordinary horseradish in a jar will do, the simplest one is better, without beets or cream. However, you can use them too.

Ingredients

Horseradish - a piece of the root of a centimeter in 3 - 4 (or 2-3 tablespoons of finished horseradish from a jar)

Sour cream 20% - half a glass

Tomato paste - 1 spoon

Parsley (fresh; if not, you can use dried)

Salt - teaspoon

Cooking method

If you are using fresh horseradish root, it should be washed and peeled and then finely grated or minced using any suitable kitchen appliance.

Finely chop fresh parsley, and grind dried parsley with your fingers, you can crush it in a mortar.

Mix sour cream (you can take more fat, but less fat is already undesirable) with horseradish, freshly grated or from a jar, add parsley and tomato there, and later - salt.

Marinate the chicken breast in this composition for about two hours.

Recipe 8. Marinade for chicken breast barbecue with white wine

One of the most delicious and delicious chicken marinades.

Ingredients

Orange - 1 piece

Lemon - half a medium

Honey - 2 - 3 tablespoons

Ginger - a piece about 3 cm

Table white wine - ¾ cup

Greens (dill, thyme, basil, etc. fresh) - small bunch

Cooking method

Wash the orange very carefully with a brush. Remove the zest from it and cut with kitchen scissors into strips of a couple of millimeters.

Cut the lemon into thin slices.

Melt the honey in a water bath so that it becomes completely liquid.

Wash the ginger under running water, peel and thinly slice into small pieces.

Squeeze juice from an orange.

Rinse the greens thoroughly, lowering first into the water, and then under running water. Chop as small as possible.

Put honey in orange juice and mix thoroughly until smooth. Pour in white wine. Again, mix everything well and even beat a little.

Now you can add solid ingredients - pieces of zest and lemon, greens.

Mix the marinade again and dip the chicken breast into it. Leave to marinate for at least an hour and a half.

• Sometimes it can be difficult to chop garlic finely enough, especially young garlic. To make it easier for yourself, crush the clove by pressing flat on it with a knife.
• It is advisable to add fat to any marinade. Corn oil is best, but you can use any other oil or sour cream, heavy cream, and so on.

If there is no sleeve, you can bake the chicken breast in sauce or in a form covered with foil.

It has never been so fast and delicious!

Today I offer you a juicy chicken fillet, moreover, it is quite a dietary product. I came up with it quite a long time ago - when we decided to resolutely abandon sausages and other sausage-like products. Well, what about sandwiches? Especially when the bread is homemade, healthy, bran and rye
The question is - what to put on the tongue if the sausage was taken out of the refrigerator like a class? Yes, and it used to be very convenient to boil pasta in the style of a bully and with sauce. Time to look for a replacement. It should be fast, tasty and healthy. And now, whoever seeks, he will always find, such a way of cooking chicken fillet was drawn, which today I am sharing with you The fillet comes out the most delicious.
Vegetable oil is just a tablespoon per kilo of fillets - an insignificant amount, which, however, should not be neglected.
We buy steamed fillets, I immediately cut and marinate them, put them in containers and hide them in the freezer. Up to 3 days in the refrigerator lives quietly, if necessary, in the evening I move the containers from the freezer to the refrigerator - by morning it freezes.

Well, let's marinate?

chicken fillet kilo
garlic 5 cloves
chili pepper 1-3, to taste
mustard 1 tbsp
salt 1 tsp, later add according to your taste
natural vinegar I have balsamic, you can apple, wine, or lemon juice 1 tbsp
soy sauce 1 tbsp
vegetable oil I have olive, 1 tbsp

Shall we start?
*First, let's take care of the filet
Each filet has a "small" filet
cover the knife with this piece and carefully cut off

* Now carefully cut the knife into the middle of the thickest side
press it with your palm and try to cut it into 2 identical slices

A little bit of skill-hardening-training and it will turn out with closed eyes, at night to the touch

You may not cut the fillet if the chicken was young and slender, but it will take longer to marinate and fry it, but it is advisable to separate the small fillet

* Garlic and pepper must be chopped, the less - the better, in a bowl of them, mustard there, salt

and grind with a whisk

* Add everything else and grind-whisk into an emulsion

* Now plop-roll two slices in the marinade

put two more slices on top

flip the stack

and so on - two slices-flip until the end of the fillet
* You can shake the meat after a little, turn it over a little, and put it in containers

Focus on your appetite, we eat half a kilo in three days easily. You can lay out smaller batches.
Now you can create whatever you want
* Fry quickly on a preheated skovo on one side until white in places

Then turn over, turn off, cover with a lid and after a minute or two serve with any side dish, for example, with buckwheat today

If you fry in vegetable oil - it will be blush, if without oil - it will be “shaggy”, but dietary and so-and-so equally juicy

* You can cut several slices into strips
* Add strips of bell pepper, or zucchini, or eggplant to the pan to the fried onion-carrot, fry a little, now fillet straws, drive-fry for a minute or two and voila - warm salad, or meat component to any side dish.
* There you can also add cream, or tomatoes, or sour cream, or yogurt, and now all this beauty is in a delicate sauce.
* Well, you can fry without adding oil on a well-heated skovo grill and use instead of sausage in sandwiches.
I use this fillet most often for "bad guys". I dry the bread in the toaster, soak it with cheese, if there are no lettuce leaves, I put the fillet on top

Chicken breast is a healthy dietary meat that is recommended for both those who strive for a healthy lifestyle and those who hope to get rid of a few extra pounds.

However, often the breast is too dry and tough. How to avoid it? Most cooks advise to follow a few rules, of which the first is to use the right marinade for chicken breasts.

General principles for preparing marinade for chicken breasts

It is undesirable to add mayonnaise and other mixtures containing vinegar to it. If the marinade for chicken breast skewers contains a lot of acid, then the meat will acquire a sharp taste and be harsh. In general, do not make the mixture too acidic, regardless of what you decide to add: vinegar, some citrus juice or kefir.

Too generously salt marinade for chicken breasts in the oven is also not worth it. Salt contributes to the fact that the meat quickly loses juice and becomes "rubber". It is better to add salt towards the end of the pickling process, 10-15 minutes before baking.

If you want to get a juicy and soft dish, buy chilled, not frozen chicken, and the one that has been frozen and thawed several times, no marinade for chicken breast barbecue will save! Not to mention the fact that such meat can easily be poisoned. So take the product only in a trusted store.

Using marinade for chicken breasts, you can bake a whole chicken in the oven, only it needs to be marinated much longer, it is best to leave it overnight. But baking chicken so that it turns out not dry, but juicy, is better in the sleeve. If you like the crust, then you can cut (be careful not to burn yourself!) the sleeve and turn the temperature up.

Various spices are put in the marinade for chicken breasts. This, of course, depends on taste, but the generally accepted seasoning options include the following:

• Coriander;

You can use pre-made mixes or make your own. And you can cook a marinade for barbecue from a chicken breast or a baked dish, limiting yourself to one thing. For example, thyme gives an interesting taste to the dish, often curry also acts as a “solo” (although it may be wrong to talk about solo in this case, because curry is a mixture of spices). But it is important not to overdo it with spices, otherwise the marinade for chicken breasts in the oven will clog the taste of the bird itself!

It is necessary to marinate the breast from an hour to two, it does not make sense to keep it longer.

It will marinate faster at room temperature, but if this "room temperature" is too high, it's best to put the bowl of chicken in the refrigerator.

Make sure the chicken breast marinade completely covers the meat. If this is not the case, periodically remove the bowl and mix the contents, ensuring that the chicken is completely coated with marinade.

Recipe 1. Marinade for barbecue chicken breast "Kefir"

Ingredients

Garlic - 2 cloves (3 if small)

Lemon - about a third of a small citrus

Kefir 1% fat - a quarter of a liter

Thyme, mint, a little bit of black pepper

Mustard - a tablespoon

Salt - to taste; add an hour after the start of marinating the chicken

Cooking method

Peel and finely chop the garlic, squeeze the juice from a third of the lemon. Also peel the onion and chop it very finely. Mix kefir with garlic and onion with a whisk, then carefully stir in lemon juice, and after it - mustard and black pepper. If you use fresh herbs, you need to chop it as finely as possible, you can even chop it with a blender. If dry, rub it between your fingers. Then add chopped greens to the marinade.

Put the chicken breast in the marinade and keep it in it for about an hour, turning every now and then. Then add salt, mix again and marinate the chicken for another 15 minutes.

Bake in a sleeve or cook a barbecue.

Recipe 2. Marinade for chicken breast in the oven with honey

Ingredients

Honey - 4 tablespoons

Dry spicy herbs (thyme, basil, rosemary, etc.) - 1 tablespoon

Soy sauce - 2 tablespoons

Olive oil or corn oil - 5-6 tablespoons

Black pepper - to taste

There is no need to add salt to this chicken breast marinade - soy sauce will add saltiness

Cooking method

Melt honey in a water bath (put a container with honey in a saucepan with water, and that one - on gas; warm up, stirring the honey continuously).

Mix liquid honey with soy sauce, and then add vegetable oil and mix well. Add dry herbs and pepper.

Marinate the breast in this composition for about an hour, and then bake in the sleeve. It’s a good idea to add new potatoes and pour over everything with the remnants of the marinade - you get an exquisite dish in a somewhat oriental style.

Recipe 3. Marinade for dry chicken breast

This version of the chicken breast marinade is especially suitable for those who love the taste of the chicken itself, and not the spices.

Ingredients

Salt - a spoon

Sugar - spoon

Vegetable oil - 2 tablespoons

Cooking method

Mix salt and sugar with butter and rub the chicken breast with the mixture. Place under a small load and hold for about an hour, and then bake in the sleeve.

Recipe 4. Marinade for barbecue chicken breast "Sharp"

Ingredients

Vegetable oil (it is better to take olive oil) - 2 tablespoons

Lemon - 1/2 small

Sugar - 2 large spoons

Garlic - 4-6 medium cloves

Ginger - a piece about three cm long

Soy sauce - 2-3 tablespoons

Lime - a slice (you can use lime juice - a full teaspoon)

Black pepper

If you feel the sauce is not salty enough, add some salt.

Cooking method

Remove the zest from half a lemon, then squeeze out the juice. Pass the garlic through a press. Peel and finely chop the ginger (but it is better not to grate).

Mix lemon and lime juice with soy sauce and vegetable oil, put ginger and garlic, mix, add pepper and, if necessary, salt. Put the lemon zest, cut into small pieces with scissors.

Place the chicken breast in the marinade for an hour and a half, and then cook in any way.

Recipe 5. Marinade for chicken breast in the oven with sour cream

Ingredients

Sour cream - half a glass (it is better to take 20% fat)

Mustard (you can take the usual, Russian, or you can prefer some kind of refined softer) - a teaspoon with a teaspoon

Dry paprika powder - teaspoon

Garlic - 3-4 cloves

Curry - about one and a half teaspoons

Lime or lemon juice - about a teaspoon

Spicy herbs any, to your taste, you can Italian or Provencal mixture - half a teaspoon

Cooking method

Peel the garlic and pass through the garlic press.

Stir all the citrus juice drop by drop into the sour cream, then, continuing to stir with a whisk, put garlic, curry and paprika, add herbs, slightly rubbing between your fingers.

Coat the breast or pieces of chicken breast with this marinade and keep it like this for about an hour and a half, making sure that the chicken is covered with sauce on all sides, if necessary, turn side to side.

Recipe 6. Marinade for Pineapple Chicken Breast

Ingredients

Grain mustard - 1 spoon

Mustard - 1 tablespoon

Half a can (400 grams) of canned pineapples

Sour cream 15 - 20% - 3 spoons

Mixture of peppers - half a teaspoon

Onions - half a small onion

Salt - half to a full teaspoon

Apple cider vinegar - 1 spoon

Cooking method

Peel the onion and chop with a knife rather finely; you can also chop the onion with a grater or combine, blender and the like.

Put the pineapple and syrup into a blender bowl, then grind into a liquid puree. You can, however, leave larger pieces, and not quite puree.

Mix sour cream with pineapple puree and mustard in a bowl with a blender or whisk. Then add the onion and pepper mixture, mix well again. And only at the end add salt and vinegar (you can do without it).

Chicken breast marinated in pineapple marinade makes sense to continue cooking with pineapples, for example, you can bake the breast with pineapple pieces and cheese.

Recipe 7. Marinade for chicken breast in the Horseradish oven

It's actually a joke name. The marinade is very tasty, it just contains horseradish. It is better to take a piece of horseradish root, but if this is not possible, ordinary horseradish in a jar will do, the simplest one is better, without beets or cream. However, you can use them too.

Ingredients

Horseradish - a piece of the root of a centimeter in 3 - 4 (or 2-3 tablespoons of finished horseradish from a jar)

Sour cream 20% - half a glass

Tomato paste - 1 spoon

Parsley (fresh; if not, you can use dried)

Salt - a teaspoon

Cooking method

If you are using fresh horseradish root, it should be washed and peeled and then finely grated or minced using any suitable kitchen appliance.

Finely chop fresh parsley, and grind dried parsley with your fingers, you can crush it in a mortar.

Mix sour cream (you can take more fat, but less fat is already undesirable) with horseradish, freshly grated or from a jar, add parsley and tomato there, and later salt.

Marinate the chicken breast in this composition for about two hours.

Recipe 8. Marinade for chicken breast barbecue with white wine

One of the most delicious and delicious chicken marinades.

Ingredients

Orange - 1 piece

Lemon - half a medium

Honey - 2 - 3 tablespoons

Ginger - a piece about 3 cm

Table white wine - ¾ cup

Greens (dill, thyme, basil, etc. fresh) - small bunch

Cooking method

Wash the orange very carefully with a brush. Remove the zest from it and cut with kitchen scissors into strips of a couple of millimeters.

Cut the lemon into thin slices.

Melt the honey in a water bath so that it becomes completely liquid.

Wash the ginger under running water, peel and thinly slice into small pieces.

Squeeze juice from an orange.

Rinse the greens thoroughly, lowering first into the water, and then under running water. Chop as small as possible.

Put honey in orange juice and mix thoroughly until smooth. Pour in white wine. Again, mix everything well and even beat a little.

Now you can add solid ingredients - pieces of zest and lemon, greens.

Mix the marinade again and dip the chicken breast into it. Leave to marinate for at least an hour and a half.

• Sometimes it can be difficult to chop garlic finely enough, especially young garlic. To make it easier for yourself, crush the clove by pressing flat on it with a knife.
• It is advisable to add fat to any marinade. Corn oil is best, but you can use any other oil or sour cream, heavy cream, and so on.

If there is no sleeve, you can bake the chicken breast in sauce or in a form covered with foil.