How to cook juicy chicken medallions? The recipe for a great dish is chicken medallions.

Some housewives do not really like to cook something from chicken fillet in the oven - the dish turns out to be dryish, insipid and not very attractive in appearance. But knowing some culinary tricks and using unusual products, the opposite result can be achieved.

Dish under walnut-lemon coat

To prepare the juiciest and most delicious chicken medallions, you will need the following products:

Cooking breading: ground walnuts, hot peppers, zest from half a lemon, mix finely chopped cilantro in a bowl, and beat the egg with salt. Salt each, roll in flour, dip in beaten egg with salt and roll in the finished breading mixture. Then fry all the breasts in sunflower oil in a skillet over high heat.

Fry each side for 4-5 minutes.

Then they must be laid on a baking sheet and put in the oven, heated to 210 degrees, for a quarter of an hour. While they are in the oven, you can make garlic-lemon mayonnaise. For 200 gr. ordinary mayonnaise, add squeezed juice from one lemon, finely chopped garlic clove and zest removed from half a lemon. Mix everything well. When ready in a crispy walnut-lemon crust, cut into pieces, put in portioned plates and pour over with mayonnaise.

Japanese motives for chicken fillet

From chicken fillet with the addition of Japanese spices: wasabi and soy sauce you can cook medallions in an oriental way. For this dish you will need the following ingredients:

chicken breasts - 3 pcs.
- a quarter
eggs - 2 pcs.
onion - 2 heads
avocado - quarter
wasabi - 1 tbsp. the spoon
soy sauce - 50 gr.
sunflower oil - 50 gr.
dill - bunch
salt - as needed
hard cheese - 100 gr.

To prepare chicken medallions with a Japanese accent, you should deal with the filling first. To do this, finely chop the onion and fry in sunflower oil until cooked, add dill, wasabi and soy sauce. All this should be on fire until the liquid evaporates. Boil the eggs and finely chop, put on a plate, where we also place the fried onions. We mix everything well.

We cut the breasts lengthwise into plates, each of which is fried over high heat and laid out on a baking sheet. On top we put one tablespoon of the filling, a slice of bell pepper and avocado. All this is covered with cheese. The dish should be in the oven, heated to 230 degrees, no more than 1/4 hour.

Enjoy your meal!

Chicken fillet has a rather neutral taste and we can say that it is a bit dry. But there are many successful ways to prepare it, in which it will not only not lose its juice, but will become even juicier and more bright taste. One of these great recipes cooking dishes are chicken medallions.

Recipe for chicken medallions in the oven

Pretty simple and quick recipe, and the products are the simplest. But the taste is unusually delicate and fragrant.

Ingredients:

chicken fillet - 6 pcs.;
cheese - 150 g;
cream 33% - 300 ml;
rosemary - a sprig;
garlic - 2 cloves;
- 15 ml;
a mixture of peppers, dry garlic, salt.

Cooking

We cut each piece of fillet into two halves across and lightly beat off. However, you can cut it the way you like it most, it will not affect the taste of the dish. In a mortar, grind fresh, dry garlic, a mixture of peppers, leaves from one sprig of rosemary, oil and salt. We turn it all into a paste and rub each piece of meat with it. We spread the medallions in a baking dish (preferably a smaller diameter, but deeper), and pour cream over each layer. Top everything with cheese and bake at medium temperature for about half an hour.

How to cook tasty chicken medallions from chicken breast?

Thanks to the original ingredients, which will be a kind of filling for medallions, this dish will become " highlight of the program» on any table.

Ingredients:

egg - 2 pcs.;
chicken breast - 2 pcs.;
onions - 2 onions;
avocado - ½;
bell pepper – ½;
- 10 g;
soy sauce - 60 ml;
cheese - 100 g;
dill - ½ bunch;
salt, vegetable oil, pepper.

Cooking

We divide the chicken breast into fillets and cut each such fillet into two flat medallion pieces. Lightly beat them off, add salt and sprinkle with pepper. So they stand for a few minutes to lightly marinate.

Finely chop the onion and dill and send it to fry in oil, as soon as the onion begins to appear translucent, pour the mixture of soy sauce with wasabi into the pan and simmer until the liquid has evaporated.

Hard boil eggs and pour cold water so that they cool down faster and then clean better.

Fry the medallions for 2 minutes on both sides for a very hot pan and transfer to a baking dish in a single layer. We clean the eggs and finely chop, mix with onions. Bulgarian pepper cut into pieces, one for each medallion. Remove the avocado from the shell and also cut into pieces. If a very ripe fruit is caught, then you can make servings with a tablespoon.

Now, for each piece of chicken, lay out a spoonful of filling, a piece of pepper and avocado, and rub cheese on top, on a fine grater. Bake for 15 minutes at 230 degrees, and then leave for another 5 minutes in the oven turned off.

Meat Beef medallions are a real masterpiece french cuisine. it gourmet dish prepared from beef tenderloin High Quality. The meat is very juicy and flavorful. The dish will be relevant as on family dinner, and on the festive table. The meat sauce is rich and tasty. The dish goes well with any vegetable. Beef fillet 800 g Bacon 200 g. Onion 1 pc. Garlic 1 tooth Butter 40 g. Vegetable oil frying Ground black pepper to taste Spices for meat to taste Wine red 50 ml. Fatty cream 50 ml. We wash the beef under running water, dry it and cut across the fibers into flat pieces and beat off. Cut the bacon into strips and wrap around each medallion. Fasten with thread or rope. Salt, pepper to taste. We spread our medallions on a hot frying pan and fry on both sides over medium heat for about 3 minutes. It all depends on whether you want meat with or without blood inside. Now fry the sides of our medallions for about 2 minutes. Add butter, whole or chopped garlic. Add onions in half rings. Stew vegetables with meat for several minutes. Pour the wine and cream into the pan where the medallions were prepared. Bring to a boil and boil for a few minutes. Our sauce medallions are ready! Enjoy your meal!

15min 60min 279 Meat Chicken cutlets with chicken - a real masterpiece. They are tasty, juicy and not too fatty, and are also perfectly absorbed by the body. Prepare chicken cutlets can be from any part of the bird, be it fillet, breast or even thighs. Minced chicken 1 kg. Onion 2 pcs. Egg 1 pc. Dried parsley 1/2 tsp Hard cheese 50 g. Vegetable oil 50 ml. Salt 1/2 tsp Ground black pepper 1/2 tsp. Minced chicken is mixed with minced onion or chopped in a blender. Then add the egg. Salt, pepper, add parsley and grated cheese. Thoroughly mix all the ingredients and form cutlets. Fry them in a hot pan for 4 minutes on one side. Then turn over to the other side and fry for another 3-4 minutes. Chicken cutlets with cheese are ready. Enjoy your meal!

15min 25min Meat We are pleased to present you step by step recipe cooking Veal Chops with mustard sauce". It's really worth a try. Veal 4 pieces Red onion 1 pc. Cream 25% 50 ml. Parsley 20 g. Butter 50 g. Pepper to taste Cherry tomato 200 g White dry wine 200 ml. Dijon mustard 2 tbsp Tarragon (tarragon) 20 g. Salt to taste Before cooking, it is better to beat off the meat with the flat side of the cleaver or roll it out with a rolling pin, placing the medallions between two sheets of foil. Fry finely chopped onion in butter (25 g) - until it becomes soft, add white wine and simmer over high heat until the wine has evaporated by half. Add cream, reduce heat and, whisking the sauce with a whisk, simmer for about a minute. Remove sauce from heat. Salt and pepper the veal medallions and fry in butter (25 g) on both sides. Three minutes on one side and one and a half or two on the other. This is if your chops are about five to seven millimeters thick. Transfer the finished medallions to a warm place, wrapping in foil. And in the remnants meat sauce in the pan where the medallions were fried, add wine cream sauce, add mustard, salt, pepper, beat with a whisk and simmer for two minutes, then add tomatoes and spices and simmer for another minute or two. Drizzle medallions with this sauce before serving. Enjoy your meal!

20min 35min Meat Detailed step by step guide how to cook juicy chicken skewers in kefir marinade". Highly recommended to try.

All this can be easily cooked on coal or electric in the country or at home. If you have not made your choice yet, we can help you choose

Chicken breast 1 kg. Kefir 1% ½ g. Onion 1 pc. Large sea salt taste Sesame seeds to taste soak wooden skewers in water for 30 minutes. Cut the breast into equal pieces. Salt, pepper, add chopped onion, pour kefir. Let marinate as long as possible. String the meat on skewers, bake at a temperature of 180 degrees for 15 minutes, switch to the grill mode and bake for another 5-7 minutes. Sprinkle with sesame seeds and serve with a fresh salad.

20min 20min Meat Detailed step by step description how the dish is prepared Pork tenderloin with apples and cinnamon". Pork tenderloin 2 pcs. Apple 1 pc. Apple juice with pulp 0.2 stack. Apple cider vinegar 1 tsp Onion to taste Ground coriander 0.2 tsp Ground black pepper 0.2 tsp Ground cinnamon pinch")"> to taste pinch of nutmeg")"> to taste Olive oil 2 tbsp Salt to taste Pork tenderloin cut into identical pieces about 2-3 cm thick. In a separate saucer, mix the spices: nutmeg, cinnamon, coriander, ground black pepper. We spread the medallions on a cutting board, press the meat a little with your fingers so that they become thinner and sprinkle with a mixture of spices on both sides.
There are three secrets to juicy pork medallions:
- Do not grease the pan with oil;
- fry on high heat;
- do not salt the meat before frying. Put the meat in a hot pan and fry for no longer than 30 seconds on each side, then the medallions will turn out tender and ruddy. We put the finished medallions in a deep bowl, sprinkle with salt, and start preparing the sauce in a pan. We cut onion and apples. Warming up olive oil, fry the onion and apples in it until golden brown. Mix a quarter cup apple juice and a teaspoon apple cider vinegar(can be replaced with apple cider), pour into the pan. When the apple sauce thickens, return the fried medallions to the pan, pour the juice from the bowl that the meat has managed to give, mix. Stew meat in applesauce on the lowest heat for 2-3 minutes. Pork medallions can be served without a side dish, with pieces fresh apple, mint leaves and sauce.

20min 30min Meat A detailed step-by-step description of how to prepare the dish "Spicy Pork Medallions in Cranberry-Orange Sauce". Try it for sure Ground cinnamon 1 tbsp Pork tenderloin 2 kg. Ground coriander ½ tbsp Brown sugar 2 tbsp Salt to taste Ground black pepper to taste Vegetable oil 1 tbsp. Butter 1 tbsp. Shallots 2 pcs. Port wine ½ stack. Concentrated cranberry juice 40 g. Chicken broth ¾ cup Orange peel 1 pc. Orange juice 1 pc. Preheat oven to 200 degrees. Wash and dry the pork, trim excess fat(if there). Mix cinnamon, coriander and brown sugar in a small bowl. Place the meat in the spice mixture and roll it well in the spices. Give the meat a little rest in the spices. Meanwhile, prepare the sauce. Heat the butter in a skillet over medium heat. Add chopped shallots and sauté until soft, about 2 minutes. AT chicken bouillon add the port and cook, stirring occasionally, 5 to 7 minutes, or until the liquid has reduced to about 1 cup. Then add cranberry juice orange peel and Orange juice and continue to cook for another 5 minutes, stirring. Add to mix corn starch, diluted in 2 tablespoons of water and continue to cook until the sauce thickens. Season to taste with salt and pepper, remove from heat. Remove the meat from the bowl with spices and cut it into medallions 2-3 cm thick, season them on both sides with salt and pepper. Pour some vegetable oil into the bottom of a large frying pan and heat over medium heat. Fry each medallion on both sides for 1 minute, just to seal the meat. Transfer the fried medallions to a baking sheet. When all the medallions are fried, put the baking sheet in the oven for 5-7 minutes. The temperature inside the meat should be 60 degrees (medium). Pork should be pink in the center (do not overcook). Arrange the medallions on a serving platter and pour over some of the sauce. The remaining sauce can be served on the table in a gravy boat.

20min 45min Meat A detailed step-by-step description of how to prepare the dish "Beef medallions with red wine sauce". Try it for sure Butter 4 tbsp. Garlic 4 tooth. Shallots 3 pcs. Beef tenderloin 700 g. Cumin leaves 1 tsp Wheat flour 1 tbsp Red dry wine 2 stack Beef broth 2 cups Cut the meat into 12 circles. Lightly beat the medallions and sprinkle with salt and pepper. Melt 2 spoons butter in a large skillet over medium heat. Put in the meat and fry until golden brown. About 2 minutes on each side, so that the inside of the meat remains pink. Transfer to a plate and cover with foil. Put the remaining oil in the pan, add chopped garlic, finely chopped shallots and cumin. Saute until soft, about 3 minutes. Add flour and cook for 1 more minute. Then pour in the broth and wine. Simmer for about 12 minutes, stirring constantly, until the sauce thickens and reduces in volume to 1.25 cups. Return meat to sauce and reheat 1 minute. Divide among plates and top with sauce.

20min 20min Meat A detailed step-by-step description of how to prepare the dish "Pork Medallions with Peppers and Fresh Cherry Salsa". Try it for sure Cherry 250 g Lime juice 2 tsp Lime zest ¼ tsp Jalapeno pepper 1 tsp Red onion ¼ pc. Fresh coriander 1.5 tsp Pork tenderloin 350 g. Black peppercorns 2 tbsp. Olive oil 1 tbsp To prepare cherry salsa, coarsely chop fresh cherries (dark and sweet) and mix in a bowl with juice and grated lime zest, finely chopped red onion, chopped coriander and jalapenos. Roll the pork tenderloin in one piece in a mixture of salt and ground black pepper in a coffee grinder, put in a shallow heavy frying pan with hot oil and fry over moderately high heat on both sides until golden brown. Transfer the fried pork to a shallow baking dish and send the oven preheated to 210 degrees for 10-12 minutes. When the temperature inside the meat rises to 65-70 degrees, put the meat on a cutting board and let it rest. After 5-10 minutes, cut the meat into medallions and serve with cherry salsa.

Wheat flour to taste Scroll the chicken fillet, carrots and onions through a meat grinder. Grate zucchini on coarse grater, then lightly squeeze out the resulting juice. Mix zucchini and minced meat, add pre-boiled rice. Finely chop the greens, add to the total mass. Add 1 egg there, salt and pepper to taste. Thoroughly knead the minced meat, form chicken cutlets, bread them in flour. Fry cutlets for a small amount vegetable oil.

20min 10min Meat A detailed step-by-step description of how to prepare the dish "Veal Chops with Mustard Sauce and Tomatoes". Try it for sure Veal chops 4 pcs. Cherry tomatoes 200 g Red onion 1 head White dry wine 200 ml. Cream 25% 50 ml. Parsley 20 g. Dijon mustard 2 tbsp Tarragon leaves 20 g. Butter 50 g. Salt to taste Ground black pepper to taste Before cooking, it is better to beat off the chops with the flat side of a cleaver or roll them out with a rolling pin, placing the medallions between two sheets of foil. Fry finely chopped onion in butter (25 g) - until it becomes soft, add white wine and simmer over high heat until the wine has evaporated by half. Add cream, reduce heat and, whisking the sauce with a whisk, simmer for about a minute. Remove sauce from heat. Salt and pepper the veal medallions and fry in butter (25 g) on both sides. Three minutes on one side and one and a half or two on the other. This is if your chops are about five to seven millimeters thick. Transfer the finished medallions to a warm place, wrapping in foil. And in the remains of the meat sauce in the pan where the medallions were fried, add wine and cream sauce, add mustard, salt, pepper, beat with a whisk and simmer for two minutes, then add tomatoes and herbs and simmer for another minute or two. Drizzle this sauce over the medallions before serving.

I think everyone loves Saturday. With no exceptions. And you don't have to explain why. Day off. That word is enough :) Every Saturday I start with the Smak morning program. Guests at Vanya Urgant's are preparing something tasty and interesting. I don't always repeat the recipes that celebrities share on the program, because often they cook something fatty, too satisfying, and sometimes even heavy for my stomach. But still, there are Saturdays when, after the Smak program, I go to the store and dinner is prepared in the kitchen for the whole family.
Today is that Saturday.
Anna Snatkina shared a recipe chicken medallions in cream. The recipe is simple, but the result exceeds all expectations.
Dedicated to lovers of light, very delicate food :)
Ingredients:
- chicken fillet or breasts - 300-350 g
- cream (20%) - 200 ml
- flour - 2-3 tbsp. (here depending on the consistency of the cream. The sauce should not be too thick)
- salt pepper
- a form for baking. I took a round cake pan

1. Cut the chicken fillet into not too thin strips. Roll each piece in salt and pepper. Seasonings can be added if desired. I added dried basil.2. Preheat the oven to 180C.3. Whip cream a little with flour.4. Place the chicken meat in a baking dish so that the bottom of the dish is completely closed. Pour in cream. Then lay out the remaining meat again and pour over the cream again. I got four layers. Well, this is conditional, because the sauce is liquid and the meat sank in it anyway. 5. Sprinkle greens on top and put in the oven for 40-50 minutes.
It turns out a kind of casserole. Well, very, very tasty. And to the point, since at the family council it was decided to leave sweets and pastries for a while. Firstly, mom cannot calm down and lose weight to the point where she likes it. The second follows from this - there will be no one to eat :)) I don’t eat, mom too, and dad under a woman’s heel: D A series of holidays is just around the corner, then we’ll return to sweets. And I have in stock great amount unsweetened recipes.

Chicken fillet is always a winning option on any festive table. Especially valuable for housewives are recipes that not only differ in aroma and taste, but are also quick to prepare. Today we suggest paying attention to chicken medallions, which combine all of the above positive culinary qualities.

Cheese medallions

The preparation time for this dish is only fifteen minutes. By the way, chicken medallions according to this recipe are suitable even for those who sit on strict diet and doesn't eat anything. One hundred grams contains only 240 kcal.

Required products

Chicken fillet - 480 gr.
Egg - 2 pcs.
250 gr. hard cheese.
A pinch of salt, the same amount of wheat flour.
Ground pepper.
Greenery.
Mayonnaise (low-fat sour cream or yogurt) - 4 tbsp. l.

Cooking process

Wash the chicken breast under water, remove excess films, dry with a towel. Cut the chicken into portions. Each chicken medallion can be beaten off a little, but even without this they will be quite tender in taste.

In a deep bowl, mix mayonnaise (yogurt, sour cream - of your choice) with finely chopped parsley, flour, eggs. We pepper and salt. The cheese is rubbed on a grater and waits for its turn on the sidelines.

Dip each medallion in the egg mixture and send to a hot frying pan. As soon as they are browned on one side, add one teaspoon of the mixture on top and turn over. Sprinkle chicken pieces fried on both sides with grated cheese and herbs. While they are hot, the cheese will melt perfectly and cover the entire portioned piece meat. Incidentally, according to experienced housewives, such a recipe for chicken medallions will just go well with light green lettuce.

Spinach medallions

Low calorie chicken fillet and the healthiest spinach- a great combination. These chicken medallions will be a great appetizer. And experimenting with spicy spices, you can get a real culinary masterpiece.

Would need

Chicken fillet - 2 pcs.
3-4 teeth garlic.
Butter - 50g.
Three large handfuls of spinach.
2 table. l. olive oils.
Thyme.
Salt.
Rosemary.
Paprika.
Pepper.
Two tables. spoons of white wine.

How to cook?

one chicken breast divided into three medallions. Three pieces will make six fairly large pieces. You can use a kitchen hammer and make them a little thinner. All listed dried spices should be mixed in a separate container. We will roll the chicken fillet in them.

Looking at any recipe with a photo of chicken medallions, you can see that the meat pieces are always well fried. Don't keep them in the pan for too long. Three minutes on high heat is enough for a delicious blush to appear. Before turning the medallions over to the other side, add a little butter, fragrant rosemary and garlic to the pan.

We turn off the fire. Pour a couple of tablespoons of white wine on top. Covering the pan with a lid, wait for the meat to stew a little. During these three minutes, spinach is cut and added to the meat. One more minute - and tender delicious medallions ready.

Medallions with vegetables

Red sweet onion - 1 pc.
Bulgarian Bell pepper- 1 PC.
Chicken fillet - 450 gr.
A couple of cloves of garlic.
One large tomato.
Any fresh herb.
Salt.
Mayonnaise - 2 tbsp. l.
Pepper

Process

Vegetables go great with chicken. But, so that they give all their tastes and juices, we cut them as large as possible. Bow - rings. Tomatoes - large circles. Pepper is cleared of internal partitions and seeds. Cut it into even rings. Lightly beat the fillet and cut into medallions.

In the center of the meat pieces we spread a teaspoon of mayonnaise, fresh herbs, Bulgarian pepper, tomato ring, a little grated garlic. We turn the medallions to the center and fasten with a toothpick for strength.

It remains only to send medallions with vegetables to a hot frying pan with oil. Despite the presence of vegetables inside, the meat is fried as quickly as in the first two recipes. It will be enough to spend two minutes on each side. The dish can be served with rice or lettuce.