Chicken fillet in a pan recipes are simple. Skewers on skewers in soy sauce

Modern chefs offer great amount poultry products. White meat is considered one of the staples of the daily diet. Chicken meat cooks very quickly, and chicken fillet dishes are always low in calories, even if it is fried in a pan.

Why is it good to eat poultry?

Nutritionists recommend eating chicken meat in a much larger volume than, for example, pork. The secret of chicken is that this product is considered dietary, and its beneficial properties are, first of all, in the high content of high-quality protein.

The nutritional value of the product varies depending on the method of its preparation. For example, in fried meat chicken contains 163 kcal.

Chicken meat is rich in vitamins and other useful elements, unlike other types of meat, it contains a large amount of phosphorus and potassium.

The most useful part chicken carcass fillet is considered because it is there that the least cholesterol is. A small amount of connective tissue contributes to the rapid digestion of the product. The minimum fat content and low nutritional value are ideal indicators for athletes and people who monitor their health. Nutritionists recommend chicken meat as one of the main products for building muscle mass. Eating chicken also strengthens bone tissue and has a positive effect on the activity of the brain and central nervous system.

What foods are fried chicken served with?

Despite the fact that chicken meat is compatible with any products, perfect option- serve chicken with roasted vegetables or fresh salad. You can serve rice, potatoes or beans as a side dish. Delicate taste of meat mushrooms and cheeses are emphasized different varieties. Also in the preparation of chicken, culinary specialists use various spices:

turmeric
marjoram,
rosemary,
paprika
thyme,
oregano,
curry,
coriander and garlic.

How to fry fillets in a pan

For cooking chicken meat is not required a large number time, so fried fillet is ideal quick dinner. It is necessary to ensure that the fillet does not overcook, otherwise the meat will become dry and lose its taste. It will take 15 minutes to cook a chop from small pieces of fillet in a pan, in order to fry a whole fillet, it will take about half an hour.

Cooking dishes in special dishes (for example, for grilling) will take no more than 10 minutes, and it will take about 30 minutes to stew the product under the lid on low heat.

Recipes for cooking chicken fillet in a pan

There are many recipes for cooking chicken meat, but the easiest way is to fry it in a pan. The dish will be not only tasty, but also useful. The most popular cooking methods are whole, in small pieces and in batter. Meat cooked in batter is very juicy and tender.

Most fast way cooking fillet - fry it in pieces. Heat the pan, pour a little oil into it and lay out the pre-prepared pieces of meat. Fry until cooked through, stirring occasionally. Seasonings are added a few minutes before cooking.

Chicken fillet in sour cream

Fillets cooked in sour cream sauce, it turns out unusually tasty and tender.

For the dish, you need to take 500 g of meat, a couple of onions, 200 g of sour cream, 2 tablespoons of vegetable oil, salt and pepper to taste. The meat is cut into portions and lightly fried over high heat. Then add chopped onion to the pan and fry until golden brown over medium heat. After that, salt, spices to taste and sour cream are put in a container. Bring to a boil and simmer over low heat.

You can add a little water to sour cream or replace it with cream (10% fat).

Chicken meat cooked in batter

Thanks to the preparation in batter, the meat always turns out unusually juicy. For the recipe, they take flour, eggs, chicken fillet, salt, spices and frying oil. Washed and dried meat is cut into portions, then salted and rubbed with spices to taste. Add a little oil and leave for half an hour to marinate the meat.

Preparation of batter:

Salt and flour are added to the beaten egg (salt to taste, flour - a tablespoon). Mix thoroughly, if desired, greens are also added.

Pickled meat is fried in a well-heated pan, the pieces are first dipped in batter. The finished dish is served with vegetables.

Chicken meat in tomato sauce

The recipe for cooking chicken in gravy is quite simple, using various gravies you can diversify dishes. For cooking chicken tomato sauce need to prepare following products: meat (fillet), onion, tomato sauce (ketchup), flour, salt and spices to taste. Wash the meat and divide into portioned pieces, salt, add pepper, roll in flour, then fry in a pan.

Gravy preparation:

Take two tablespoons of flour for half a liter of water, dilute, add tomato sauce, salt and spices. Separately fry the chopped onion. Place the chicken together with the fried onions in a pan, pour over the gravy and simmer over low heat for no longer than 20 minutes.

Grill pan cooking

Despite the generally accepted opinion about the dangers of fried foods, many are not averse to feasting on fragrant fried chicken. For those who care about their health, we offer great option- cooking in a grill pan. The use of such dishes minimizes harm to the body, because. in a pan you can cook even with the minimum amount oils. The cooking time in such dishes is reduced, the meat is fried with an appetizing crust, while remaining very juicy.

For cooking in a grill pan, you should take fillet, vegetable oil, salt and spices. The meat is washed and slightly dried with a napkin, then divided into two parts. The pieces are rubbed with salt and spices, greased with oil.

Spread the meat in a preheated pan, fry over medium heat on each side for no longer than five minutes. The meat will be cooked in own juice, and for a side dish, you can cook zucchini, peppers and tomatoes in the same bowl.

In order for the prepared dishes to be as tasty as possible and at the same time retain their useful qualities We recommend that you follow our advice.

Chicken meat should be cut across the grain.
To prepare the chops, the chicken fillet is cut lengthwise into two parts. Then wrap the meat with parchment and carefully roll it out with a rolling pin several times. You can also lightly beat with a hammer. The thickness of the meat for the chop should be about 5 mm.
Despite the fact that the skin is considered the most tasty part, it is the most harmful food, since it is here that the maximum amount of fat and harmful substances is contained. Nutritionists recommend removing the skin from the carcass, it is allowed to leave the skin only on the wings, since there is much less fat there.
4. Remember that chicken meat is cooked quickly, long heat treatment will make the fillet very tough and dry. Cooking time should not exceed 40 minutes.

Chicken can be marinated in yogurt or kefir, lemon juice, soy sauce, and mayonnaise with garlic. Marinating time is on average 40 minutes, and the dish will turn out to be unusually juicy, tender and tasty.

How to choose quality chicken meat

There are many opinions about what modern manufacturers fatten chickens with hormones and antibiotics for accelerated growth. However, this does not mean that you should avoid eating chicken. In order to choose the right quality product, you should follow these recommendations:

Fresh meat will be elastic - you need to lightly press it with your finger. If the dent remains for a long time, this is the first sign of old meat.
Pay attention to the skin - it should not have blood clots, wounds and scratches. The skin should also not be sticky or slippery.
Proportionality in carcass size indicates the absence of hormones in poultry production.
Smell - bad smell indicates a damaged product.
The color of the meat - in an adult chicken, the meat has a yellowish tint and a thick skin, the carcass of a young bird has a pinkish tint and a thinner skin.
If possible, preference should be given not to a frozen, but to a chilled product. Pre-frozen meat will be tougher.
It is recommended to buy meat in transparent packaging, with indicated expiration dates and relevant certificates and information about the manufacturer.

Young poultry meat dishes will be more tender, but adult chicken meat has a richer taste. It is important to remember that food prepared from old hen will be tough and tasteless.

Meat is a source of protein necessary for the "building" and maintenance of muscle mass, health and functioning of all organs of human vital activity without exception. Possessing mass useful properties, animal meat has one significant drawback - it is very high in calories. For those who want to control the number of calories consumed and their own weight, eating chicken fillet is an ideal way out. This is the most valuable low-calorie product, which is both dietary and nutritious.

What can be cooked for the second chicken fillet

Chicken fillet - perfect ingredient for diverse meat dishes suitable for everyone without exception. Boiled, stewed, fried in a pan, this dietary and healthy meat is a favorite among its own kind. Chopped cutlets, cabbage rolls, stew in chunks, fried in batter, chicken fillet - all this will be an excellent decoration of the table. Delicious stew with potatoes in pots (a traditional Russian recipe), overseas chops with almond breading, feta cheese and rosemary, children's skewers on skewers - such dishes will surprise and delight your loved ones.

How and how much to fry chicken fillet so as not to overdry

With all the merits chicken fillet has the only drawback: if it is cooked incorrectly, it becomes hard and dry. When buying, choose chilled light pink breasts. To preserve the juice and preserve the delicate texture of the fibers, it is preferable to cut the meat across the fibers, then during heat treatment in a pan they seem to be sealed, retaining juiciness.

Another way to save delicate taste will use a batter. Cooked without milk or cream, it will reliably preserve the structure of chicken fillet fibers. Pay attention to the frying time in a pan: for pieces no more than a centimeter thick, 2-3 minutes is enough. To cook thicker pieces, increase the frying time to 4-5 minutes, and then simmer them with sour cream, cream or tomato sauce.

Recipes for cooking chicken fillet in a pan with a photo

A rich recipe for dishes based on chicken loin provides housewives with the opportunity to pamper their relatives with useful and delicious meals. Fried, stewed, baked breast cooked in a pan is good both for everyday use and for holiday table. Perfectly combined with side dishes - cereals, pasta and potatoes, chicken meat under different sauces in every sense diversifies your diet.

lovers healthy food a dish from this part of the chicken carcass, cooked in a pan, will not bring additional calories if you use a minimum of vegetable oil when cooking. Roasting will be needed to "solder" the fibers of the meat, keeping the juice inside each piece. Chicken skewers you can always offer children, and for those who want to lose weight, dishes consisting of fillets, vegetables, durum varieties cheese.

Chicken fillet chops in batter

Chicken chops are delicious, tender, if you cut the breast across the fibers with plates no thicker than 1.5 cm. When cutting longitudinally along one half of the fillet, so that the meat is not dryish, hold it in batter for half an hour to an hour. A wonderful side dish for chicken chops will be boiled rice with curry. The taste of the latter goes well with poultry meat, so this dish will be hearty and healthy.

To cook chicken breast in a pan, you will need:

chicken fillet - 4 halves (or 2 breasts);
salt, spices - to taste;
egg - 3-4 pcs.;
flour - 2-3 tablespoons;
vegetable oil - 3-4 tablespoons.

Handy materials:

food film;
hammer for chops;
container for batter;
pan.

Step by step recipe how to cook chicken fillet in batter in a pan:

Rinse the breast halves under running water. Pat dry using a paper towel.
cut the meat sharp knife on narrow plates 1.5-2 cm thick.
Roll out cling film, carefully lay out the pieces and wrap. This is necessary so that in the process of beating the chicken meat retains an integral structure.
Lightly beat off the chicken pieces. Do not overdo it! The fibers of the sirloin are very delicate, so excessive force can cause the juice to flow out, and ready meal becomes dry and tasteless.
Remove the film, salt the chops on each side.
Prepare the batter:
- Crack the eggs, mixing thoroughly with a whisk.
- Season with a pinch of salt, black pepper, spices to taste. Whisk again.
- Add 1 tbsp. l. flour, stirring the mixture. You must prepare a viscous, thick, homogeneous mass without lumps.
Preheat the pan, pour in a tablespoon of refined vegetable oil.
Dip each piece of chicken fillet in batter so that the latter covers the surface of the entire chop, and spread on a preheated pan.
It is recommended to fry no more than 4-5 minutes on each side.
You can check the readiness of the chops by piercing a piece of cooked meat with a toothpick or fork in the thickest place: the flowing liquid (juice) should be a light shade.

If you want to make chicken chops for kids, you can "lengthen" the process a little: after 4 minutes of frying, reduce the heat to very low and cover the pan with a lid to simmer the meat for 2 minutes. So the fillet is well stewed, and you will be calm for the child. The chicken breast prepared in this way will be juicy, tender, but the breadcrumbs will become less crispy.

Chicken fillet fried in pieces with onions and potatoes

Delicious, hearty recipe chicken breast with onions and potatoes suggests a variety of combinations:

If you like fried potatoes, you can prepare a dish with separate frying of pieces of chicken loin and potatoes on different pans.
For lovers diet meals it would be better to cook the stew on vegetable broth or water.

You will need these ingredients:

chicken meat (breast) - 0.5 kg;
potatoes - 1-1.5 kg;
onion - 3 pcs.;
salt, spices - depending on taste preferences;
refined vegetable oil - 4-5 tbsp. l.

Step-by-step recipe for cooking chicken fillet in a pan with potatoes:

Rinse poultry meat under running water, dry.
Cut into small cubes of 2-3 cm.
Chop the peeled onion into cubes.
Heat up a frying pan, add oil, add meat.
Fry the pieces over high heat for 2-3 minutes, stirring constantly.
Add the onion, cover and simmer for a couple more minutes.
Add 100 ml of water, salt, season with ground black pepper.
Cover with a lid and let cook for 15 minutes on low heat.
In the second pan, fry the pre-peeled and diced potatoes until cooked.
After 15 minutes, add the fried potatoes to the pan with poultry meat, stir well.
It will be very tasty if you add tomato stew (50 ml tomato juice, spices - adjika, suneli hops, 20 g butter) or sour cream sauce (2 tablespoons sour cream, 20 g butter, Provence or Italian herbs).
After 5 minutes, the dish will be ready. Enjoy your meal!

Braised chicken breast fillet in cream

Cooked in cream sauce chicken meat will acquire a tender, juicy taste. Before cooking in a pan, check out your nearest supermarket to get:

chicken fillet - 1 kg;
onion - 2 pcs.;
garlic - 3 cloves;
cream - 250 ml;
butter - 50 g;
flour - 1-2 tbsp. l.;
vegetable oil - 4-5 tbsp. l.;
salt, seasonings, spices.

Recipe with step by step instructions and photos:

Rinse the chicken fillet, pat dry. Cut into small strips or cubes.
Pour oil into a heated pan, put the meat.
Fry the prepared pieces over medium heat, stirring well, 5-7 minutes.
Prepare sour cream sauce in a separate saucepan. The consistency of the latter should be thick, but liquid:
- melt a piece of butter;
- finely chop the garlic and sprinkle in hot pan;
- when it starts to turn golden, add flour;
- mix thoroughly for a minute;
- pour in the cream gradually, stirring vigorously so that no lumps remain;
- bring to a boil and set aside from the stove.
peeled, chopped small cubes add the onion to the meat.
Reduce heat and simmer covered for another 5 minutes.
Then salt, season with spices.
Pour the prepared sour cream sauce into the poultry fillet fried with onions, cover and simmer for 10-15 minutes. Remove from heat, let cool slightly and enjoy!

Chicken fillet in breadcrumbs in a grill pan

An excellent substitute for chicken nuggets for fans of fast food will be chicken fillet pieces cooked in breadcrumbs. To reduce the calorie content of the dish, after cooking, put the pieces fried in a grill pan on paper towels or napkins. If you don't have breadcrumbs at home, you can make your own:

Dry a piece of bread in the oven.
Blend with a blender.
Pour 2 tbsp into the pan. l. sunflower oil, pour bread crumbs, add salt and spices. It will be very tasty if you add curry or seasoning for chicken.
Lightly fry, pour into a plate. Let cool.

To cook breaded poultry meat, you need the following ingredients:

chicken breast - 2 pcs.
egg - 2-3 pcs.
flour - 3-4 tbsp. l.
salt - to taste.
refined sunflower oil - 6-7 tbsp. l.

How to cook breaded chicken on a grill pan (with step by step photos):

Cut the washed, dried chicken breast into thin plates no more than 1 cm thick (preferably across the fibers).
Lightly salt on each side.
Whisk eggs in separate bowls, add flour and breadcrumbs.
Dredge each piece in flour, dip in egg, then coat well.
Pour the oil into a preheated grill pan and lay out the chicken pieces.
To prepare the dish, you will need 4-5 minutes to fry the meat on each side.

Skewers on skewers in soy sauce

Incredibly tasty and juicy chicken kebab, cooked on skewers, fried on a grill pan. This option is suitable for housewives who do not have a grill function in the oven. In this case, chicken breasts should be pre-marinated. In order not to disturb the delicate texture of the meat, cook a simple and delicious marinade, for which take:

kefir (yogurt) - 1 l;
soy sauce - 0.3-0.5 l.

For the barbecue itself, you will need:

chicken fillet - 1 kg;
onion (small) - 0.5 kg;
vegetable oil - 5-6 tbsp. l.

Cooking steps:

Cut the thoroughly washed and dried breast into 3-4 cm pieces.
Cut the peeled onions in half.
Put raw chicken meat in a container, sprinkling with onions.
Pour soy-kefir marinade and leave for 3-4 hours.
To cook the barbecue, heat a grill pan with oil.
On wooden skewers / skewers, alternately string pieces of chicken meat and onions.
Place the prepared skewers in the pan.
Fry on each side over high heat for 2-3 minutes.
Reduce the heat to low, pour in 50 ml of water and cover with a lid.
After 15 minutes, remove the lid, let the water boil, and the skewers brown on all sides.

How to deliciously fry chicken thigh fillet with pineapple

Juicy, melting in your mouth will be chicken thighs cooked in a pan. Carefully remove the bone with a sharp knife so as not to break the integrity of the piece. This part of the chicken is juicier than the breast, so it does not require breading. Cheese crust with "hidden" pineapple will give the dish an exquisite sweetish aftertaste. To prepare the dish, you will need:

chicken carbonate - 4 pcs.;
pineapple - 8 rings;
cheese - 200 g;
cream (10%) - 100 ml.

Cooking sequence:

Remove the skin from each piece of chicken thigh. Rinse, dry on a towel.
Carefully cut out the bone without disturbing the unity of the loin.
Heat up the grill pan. Lay out the thigh, fry on each side for 4-5 minutes.
Remove from the pan and place on a baking sheet or other baking dish.
Sprinkle with a little grated cheese, place a pineapple ring on top.
Send to the oven preheated to 180 for 15-20 minutes.
At this time, mix the cream with cheese. Add spices or herbs as desired.
Take the meat out of the oven. Distribute the resulting cheese-creamy mass evenly into pieces and bake for another 7-10 minutes.

Chicken breast with tomatoes, onions and cheese

Do you want to cook delicious restaurant dish for a holiday table? Roast chicken breasts with vegetables cheese crust. You will need:

chicken fillet - 4 halves.
large tomatoes - 0.5 kg.
onions - 3-4 pcs.
hard cheese(can be replaced processed cheese) - 150-200 g.
mayonnaise - 50 g.
salt, spices.
vegetable oil - 3-4 tbsp. l.
flour - 2-3 tbsp. l.

Step-by-step recipe for chicken fillet under a cheese cap:

Rinse the chicken breast under water, pat dry.
Cut in half lengthwise.
Salt, pepper. Roll in flour.
Place in hot skillet and sear for 4 minutes on each side.
Washed, peeled tomatoes, onion cut into rings.
Place the fried chicken on a baking sheet.
Lubricate with mayonnaise. Put tomato slices on top, then a layer of onion, smearing with mayonnaise.
Grate the cheese on a fine grater and sprinkle the halves of the chicken fillet with a thick layer.
Preheat oven to 180C. Send the breast to bake for 10 minutes, periodically checking the cheese. Turn off the oven, leaving the meat for a couple more minutes.
Chicken fillet, cooked in a pan and oven under a cheese cap, is ready. Enjoy your meal!

Video recipes with chicken fillet in a pan

Do you want to cook chicken fillet in a pan? The most useful will easy way frying with further stewing of meat. To make the dish juicy and tasty, you need to control the cooking time. The perfect side dish to the chicken fillet in the pan will be vegetables, mushrooms: frozen or fresh. A variety of seasonings and sauces complement taste qualities dishes, making it deliciously tender, fragrant, just “you will lick your fingers”!

Pamper yourself and loved ones gourmet dish you can by cooking chicken breast with onions and mushrooms. The highlight will be sour cream sauce, which will give a light lactic-sour flavor that goes well with mushrooms, meat and vegetables. Another tempting and delicious healthy recipe- fillet with vegetables. For the dish you need only frozen Vegetable mix and chicken meat. Learn about the secrets of cooking chicken breast in a pan from the video below.

Juicy chicken fillet in sour cream sauce with mushrooms

Chicken fillet with vegetables: fast and tasty

Chicken fillet, chopped pieces, fry.
Chop chicken fillet needs to be fried.
Chicken fillet entirely fry over medium heat. Simmer the whole chicken fillet over medium heat under the lid.

How to fry chicken fillet

How to fry chicken fillet in pieces

Products
Chicken fillet - 2 pieces
Salt - 1 teaspoon
Ground black pepper - half a teaspoon
Vegetable oil - 2 tablespoons

How to fry fillets in pieces
1. Chicken fillet, if it is frozen, defrost.
2. Rinse the chicken fillet under running water, squeeze lightly and wipe with napkins.
3. Put the fillet on the board, cut the fillet into pieces with a side of 2 centimeters, trying to ensure that the fibers are diagonally across the cube.
4. Put the pan on medium heat, heat for 1 minute.
5. Pour 2 tablespoons of vegetable oil.
6. Put the chicken fillet cut into pieces.
7. Fry the chicken fillet with constant stirring for 15 minutes.
8. 1 minute before the end of frying, add salt and pepper.

How to fry whole chicken

Products
Chicken fillet - 2 pieces
Vegetable oil - 3 tablespoons
Salt and pepper - to taste

How to fry whole chicken fillet
1. Defrost the fillet, remove the veins and rinse.
2. Rub salt and pepper over a piece of fillet.
3. Put the fillet on the work surface, lightly press it with your hand and, moving the knife horizontally, cut the chicken fillet almost to the end, and unfold: you should get a large layer of fillet.
4. Put the fillet on a frying pan heated with oil (in better case 2 pieces will fit), fry for 7 minutes on each side until golden brown.
5. Bring a piece of fillet to readiness by pouring in 2 tablespoons of water and cover with a lid: simmer for 10 minutes.

How to fry fillet chops

Products
Chicken breast fillet - 3 pieces
Cheese - 150 grams
Ham - 150 grams
Egg - 2 pieces
Garlic - 1-2 cloves
Ground black pepper, salt, spices - to taste
Flour - 1 tablespoon (with top)

How to fry chicken chops
1. Rinse 3 chicken breast fillets (chilled chicken is preferable for chops, not chicken) and pat dry with paper towels. Cut each with a sharp knife along the base into two layers. Do not cut to the end so that the breasts can be opened. If in some places the fillet knife went through, you need to overlap the edges of the hole when beating. Then, when lowering into the batter, the minced meat will not come out.
2. Beat the meat on both sides. Striking should be done carefully so as not to tear the pieces. Lightly salt the finished chops, sprinkle with spices and black pepper and marinate for several minutes.
3. Rub on coarse grater 150 grams of cheese, cut into cubes 150 grams of ham and lay in layers on half of each breast.
4. Cover the filling with the second half of the breast, pat it a little with your hand to evenly distribute the mass and beat off the edges - "seal" the breast.
5. In a deep bowl, beat 2 eggs with a whisk, add a pinch of salt and chopped garlic clove. Continuing to stir, add a tablespoon of flour. The result should be uniform consistency, similar in thickness to sour cream. As a batter option, shake the egg mass with salt and pour the flour into different plates. In this case, the chicken chops must first be rolled in flour, and then dip in the egg. This must be done carefully so that the filling does not fall out.
6. After dipping into the batter, immediately place the chicken chops on a hot frying pan.
7. Fry over moderate heat on both sides for about 8 minutes until golden brown. Turn the chops carefully with a spatula or fork so as not to tear the pieces. This should be done quickly, with one movement of the hand, then the batter will not spread over the pan.

Chicken fillet in cream sauce with mushrooms

Products
Chicken - 500 grams
Fresh champignons - 200 grams
Cream 20% - 200 milliliters
Vegetable oil - 3 tablespoons
Cheese - 100 grams
Salt and pepper - to taste

How to fry chicken fillet with mushrooms
1. Wash the chicken, dry it, cut into pieces across the fibers.
2. Heat the pan, pour in the oil, put the chicken.
3. Salt and pepper the chicken fillet, fry for 10 minutes over medium heat without a lid.
4. Wash and cut the mushrooms into slices, add to the pan to the chicken, fry without a lid for 15 minutes over medium heat.
5. Add salt to the chicken fillet to taste, pour over the cream and fry for 10 minutes, stirring occasionally.
6. When serving the stewed chicken fillet, put the meat on plates and rub the cheese on top.
Calorie stewed chicken fillet in a creamy sauce with mushrooms 113 kcal / 100 grams.

Chicken fillet fried in a slow cooker

Products
Chicken fillet - 2 pieces
Black ground pepper, a mixture of peppers, paprika, curry - to taste
Soy sauce - half a cup

How to cook
1. If the chicken fillet is frozen, then one day before cooking it must be defrosted.
2. To do this, remove the meat from the freezer, put it in a container or on a plate and refrigerate.
3. Thoroughly rinse the defrosted chicken fillet under running water before cooking. cold water.
4. If the chicken fillet is freshly bought, it must be thoroughly washed under running cold water before cooking.
5. Dry the washed chicken fillet with a paper towel.
6. Put the fillet in a container, sprinkle with ground black pepper, a mixture of peppers, paprika, curry and drizzle with soy sauce.
7. Cover the container with the fillet with a lid and refrigerate. Marinate for 2.5 hours, turning every half hour in soy sauce.
8. Turn on the multicooker to the "Baking" mode. Put the marinated chicken fillet into the multicooker bowl so that there is a distance of 2 centimeters between the meat. Close the lid and cook for 10 minutes.
9. Flip the fillet to the other side and cook for 20 minutes.
Remove the fried fillet from the multicooker, put it on a dish and cut into slices.

Fkusnofakty

calories fried fillet Chicken 163 kcal / 100 grams.

Shelf life fried chicken fillet - 5 days in the refrigerator, 5 months in freezer and 24 hours at room temperature.

chicken fillet cost- from 250 rubles / 1 kilogram (on average in Moscow as of June 2016).

Honey mustard marinade

for 500 grams of chicken fillet

Products
Soy sauce - 6 tablespoons
Ketchup (tomato) - 4 tablespoons
Honey - 2 tablespoons
Mustard - 2 teaspoons
Garlic - 4 cloves
Pepper to taste

How to marinate chicken fillet in honey marinade
4 garlic cloves, peeled and minced. Mix in a bowl 6 tablespoons of soy sauce, 4 tablespoons tomato ketchup, 2 tablespoons honey, 2 teaspoons mustard, garlic and pepper. Chicken fillet cut into large pieces. Marinate should be like this: on a plate or in plastic bag put a piece of chicken fillet, pour 1 tablespoon of marinade on it, put the next piece of chicken on top, pour marinade and so on until the fillet is over. Tighten chicken meat with marinade cling film, refrigerate for 2 hours.

garlic marinade

for 800 grams of chicken fillet

Products
Garlic - 3 cloves
Olive oil - 1 tablespoon
Mustard - 2 tablespoons
Dried mix of aromatic herbs (parsley, basil, oregano, rosemary) - 2 teaspoons
Salt - 1 teaspoon

How to marinate fillet in garlic marinade
Peel 3 garlic cloves and pass through a garlic press. To prepare the marinade, mix all the ingredients. Defrost chicken fillet, wash, dry with a napkin and cut into slices. Grate the resulting marinade on each slice on all sides, put in a plate, cover with a plate or polyethylene film and leave for 3 hours in the refrigerator.

Sauce with lemon juice

for 800 grams of chicken fillet

Products
Mayonnaise - 200 grams
Ketchup (tomato) - 100 grams
Garlic - 3 cloves
Lemon - half
Dill greens - 5 grams
Black ground pepper - to taste

How to cook lemon sauce for fillets
3 garlic cloves, peeled and minced. Wash the lemon, wipe it with a dry cloth, cut in half, squeeze the juice from one half and remove the lemon pits. Wash dill greens, dry, finely chop.
Mix 200 grams of mayonnaise, 100 grams of ketchup, chopped garlic, lemon juice, greens; add ground black pepper, mix everything. Serve the sauce separately in a gravy boat.

Ingredients:

Chicken fillet
Ground black pepper

How long to fry chicken fillet

How to fry chicken fillet in pieces step by step instructions with a photo:

Step 1

For work, we need 1 chicken fillet, sunflower oil (2 tablespoons), salt and black pepper, a knife, a kitchen board, a frying pan.

We will need:

Bowl
Pan
Board kitchen

Ingredients:

Chicken fillet
Refined sunflower oil
Ground black pepper
soy sauce

How and how much to fry chicken fillet in a pan

There are not so many nutritious and at the same time affordable products today, but chicken fillet can still be considered as such. Dishes from this product almost always turn out to be low-calorie, even if you fry it in a pan. Chicken breast cooks very quickly, especially if cut into small pieces. Therefore, many housewives are interested in how much to fry chicken in a pan.

How long to fry chicken fillet

It is important to know how many minutes to fry the chicken fillet pieces, as it is easy enough to overdry. This part of the chicken is considered the driest, so you can easily “recook” it in a pan. If the fillet is cut into small pieces, then over medium heat golden crust formed in 5-7 minutes, no more. It is enough to mix a couple of times, and the fillet is ready.

How to fry chicken fillet

Before frying chicken fillet, it must be marinated for at least half an hour. Marinade from wine, soy sauce, lemon juice, kefir and so on, will make the fillet more juicy. But you can just rub it with salt and black pepper, in which case it is especially important to monitor how long to fry the chicken breast. There are no recommendations on how to marinate the fillet correctly and how much - this is a matter of taste, but you definitely don’t need to keep it for a day, as it can deteriorate.

How to fry a whole chicken fillet step by step instructions with a photo:

Step 1

For work, we need 1 chicken fillet, soy sauce - 2 tbsp. l., honey - 1 tbsp. l., sunflower oil - 3 tbsp. l., ground black pepper - 0.25 tsp., bowl, knife, kitchen board, frying pan.

Step 3

In a bowl, combine soy sauce, honey, pepper, sunflower oil (1 tablespoon). Marinate the fillet in this mixture for 30 minutes.

The following notes will help you cook chicken properly, tasty and with maximum benefit. 🙂

If you are going to cook the chicken in pieces, you need to cut across the fibers;
For chops, carefully cut the fillet lengthwise. You will get 2 halves. Put them between two sheets parchment paper. Using the rolling pin, walk over it several times. Or hammer lightly. The finished fillet should be approximately 5 mm.
To save money, you can buy a whole chicken breast and separate the fillet yourself.

To make the chicken juicy, marinate it first. As a marinade, it is good to use lemon juice, soy sauce, low-fat kefir or yogurt. Very tasty with mayonnaise and garlic. Optimal time pickling - 30-40 minutes.
Do not cook the fillet for more than 40 minutes to keep it juicy. Cooking too long will make the meat tough.

How long to fry chicken fillet in a pan

Don't overcook the chicken, as this will make it almost tasteless and very dry. Chicken meat cooks pretty quickly. If you are running out of time to cook dinner, frying in a pan is ideal. For softness of the meat, I recommend lightly repelling it with a kitchen mallet for beating. And first, literally for 30 minutes, marinate it in spices. In the article “ 6 chicken breast marinade recipes”, I described those that I myself often use.

Fillet cut into pieces, as well as chops, are fried for about 15 minutes. The whole fillet will be ready in 25 minutes. For frying in a grill pan, 7-10 minutes is enough. You can also stew the bird for half an hour over medium heat, covered with a lid.

How to cook chicken fillet in a pan

You know that there are a huge number of absolutely different dishes from chicken fillet. I will show the simplest recipe for cooking - fry it in a pan. It's very fast, but no less tasty 🙂 Choose according to your taste how to fry chicken fillet in a pan. There are several ways. You can fry whole, cut into pieces, dip in batter to make it juicy.

It's easiest to fry in pieces. To do this, you need to properly heat the pan, pour a couple of tablespoons of oil. Then put the pre-washed and chopped meat in the pan. Just dry it a lot in advance from water so that the oil does not start to sizzle and rage 🙂 Fry the fillet until tender and stir occasionally. At the end, when the bird is almost ready, add spices.

Let's see some more recipes.

Step by step photo recipe of chicken fillet with cream

I love simple and delicious recipes from chicken fillet. In combination with cream, the chicken is very tender. Yes, to make the fillet softer, always beat the meat. Serve steamed pasta or vegetables as a side dish.

Ingredients for 2 servings:

1 PC. chicken breast fillet;
1 large head of onion;
150 ml cream 10%;
2 tbsp sunflower oil;
1 tbsp wheat flour;
80-100 ml of milk (or water);
1 tsp ground white pepper;
salt - to taste;

Lightly beat the chicken breasts with a kitchen hammer and cut into strips. Chop the onion and fry in oil until soft. Add chicken strips and fry until color changes.

Season with spices to taste and simmer in your own juice under the lid until soft.

When meat is soft, add cream and bring to a boil.

Mix one tablespoon of flour with milk. You need a little milk so that a smooth mass comes out and there are no lumps.

Pour the mixture into the skillet and stir gently with a spatula until the sauce thickens. If the sauce is too thick, add some milk and bring back to a boil. Taste and season with spices if necessary.

Put boiled pasta on a plate. For each serving, put 2-3 tablespoons of chicken with cream.

Sprinkle with grated cheese before serving.

Try it, it turns out very tasty and easy!

Recipe with sour cream

Chicken goes well with sour cream. In this sauce, the fillet is deliciously tender and soft. And it takes quite a bit of time to cook.

You will need:

500 grams of chicken meat;
two bulbs;
200 grams of sour cream;
salt pepper;
2 spoons of vegetable oil.

Cut the bird into pieces and fry over a fairly high heat. But not for long - as soon as the fillet turns white, add finely chopped onion to it.

Then fry with onion until golden brown. Fire is medium. After that, add a little salt, pepper or other spices to your taste and sour cream. Stir, bring the sauce to a boil. Next, simmer, covered with a lid, over low heat. You can add some curry for color.

Fillet on a grill pan

We all know about the dangers of fried food. But many cannot imagine their life without fragrant fried chicken. I found a good way out for myself in a grill pan. It is possible to cook on it almost without oil. Therefore, harm to health is minimized.

Food fried on a grill pan is healthier than using a regular pan. The meat cooks quickly, remains juicy and acquires an appetizing crust. If you have a grill pan in your household, you will like the following recipe.

Ingredients:

chicken fillet;
spices;
vegetable oil.

Wash the fillets and pat dry with a paper towel. Cut lengthwise into two pieces. Rub the meat with spices to your taste. Lubricate vegetable oil. Place on a well-heated grill pan. Grill for no more than five minutes on each side over medium heat.

What I like about this frying pan is that you do not have to add extra oil to the frying pan. The meat is cooked in its own juice. And beautiful transverse stripes give the dish a beautiful look. It's like going to nature. And for a side dish, you can fry vegetables in a grill pan - Bell pepper, zucchini slices and tomatoes. Try it yourself.

Chicken in batter

Fillet in batter usually turns out especially juicy. With this preparation, the juice does not come out of the meat. To cook chicken in batter you will need:

fillet;
salt, spices;
flour;
egg;
vegetable oil.

Wash the meat, dry it and cut into medium-sized pieces. Salt and rub with your favorite spices. Sprinkle a little vegetable oil, leave to marinate for 30-40 minutes.

For the batter, beat 1 egg. Add some salt, a tablespoon of flour. Mix well. If desired, you can also add greens to the batter.

Dip the pieces of meat in batter and spread in a pan heated with vegetable oil. Roast until done. Chicken in batter goes perfectly with fresh vegetables.

Be sure to check out another original version of battered chicken. My husband is just delighted with such a chicken 🙂

Recipe with tomato sauce

Chicken fillet with gravy cooks quickly enough. By making different sauces, you can get very different dishes from each other. One of simple options- chicken with tomato sauce.

To prepare such a dish, take:

chicken fillet;
tomato sauce (you can use ketchup instead);
flour;
onion;
salt, spices.

Wash the meat and cut into medium-sized pieces. Salt, add pepper, roll in flour. Fry in a pan.

For gravy, take a couple of tablespoons of flour and dilute in 500 ml of water. Then add tomato sauce or ketchup, spices, salt. Fry chopped onion in a pan. Place fried chicken in skillet with onions. Pour the gravy into the pan and simmer over low heat for no more than 20 minutes. And also I love

Fillet - the most useful part of the chicken, as it contains a minimum of cholesterol. Thanks to a small amount connective tissue, it is easily absorbed. Chicken meat is very rich in protein when compared to other types of poultry and meat. At the same time, the amount of fat is minimal, and the calorie content is low. This makes chicken breasts indispensable for people involved in fitness and leading a healthy lifestyle. There is even a special chicken breast diet.

Eating chicken helps in building muscle mass. It also has a positive effect on the functions nervous system and brain, strengthens bone tissue. After all, in chicken meat contains collagen, which rejuvenates our body.

Choice of chicken

Recently, all sorts of horror stories about hormone- and antibiotic-fed chickens have been popular. Many are already simply afraid to buy chicken meat! But don't give up on this. unique product. You just need to know some rules for choosing quality chicken.

When buying chicken fillet, be sure to check its expiration date. If you buy on the market, it is better to ask to see a certificate of quality. If the meat is packaged, pay attention to the presence of information about the manufacturer and the product on the packaging.

Try applying light pressure to the product with your finger. If it does not take its previous shape, then the fillet has been re-frozen. It is better to choose a medium-sized chicken. Too large may indicate that the bird was raised with hormones. The color of the product should be pinkish and uniform. Choose meat without damage and bruising.

What to serve with fried chicken

Chicken goes well with many foods. The most useful option is with any salad or baked vegetables. Rice is also suitable as an addition, mashed potatoes, legumes. Mushrooms and cheese complement the taste of chicken well. The following spices are traditionally used in chicken dishes:

garlic;
curry;
oregano;
thyme;
turmeric;
marjoram;
coriander;
paprika;
rosemary.