What would you eat to lose weight? is my favorite question. 🙂 I noticed that as soon as I get ready to lose a couple of kilograms for the beach season, a healthy, brutal appetite wakes up in me! And what to do? How to appease your zhor? Hen! Due to its low calorie content and easy digestibility, chicken meat is considered dietary and is part of most diets.
The calorie content of chicken dishes ranges from 170 to 210 kcal per 100 grams. The breast is considered the most dietary part, and the ham () is considered the fattest. Still, unfortunately, for the benefit of the figure and health, we will have to abandon the crispy, fried crust, as nutritionists recommend to us.
So we have chicken breast. What would be so delicious to cook from it? Let's bake it in the oven. But we bake it so that the meat is juicy and soft, it just melts in your mouth. Let's lose weight deliciously, we love ourselves!
I bring to your attention a very simple recipe for cooking tender dietary meat. The secret of the juiciness of the breast is that we will bake it in foil, then it will not dry out, all its juices remain inside. If desired, 10 minutes before cooking, you can open the foil on top and let the crust on the meat lightly brown.
- Chicken breast - 1 pc.
- Vegetable oil - 2 tablespoons
- Salt, ground black pepper - to taste
- Seasoning for chicken - 1.5 tsp
- Foil for baking
1. Wash the breast and dry it with a paper towel. Dried meat salt, pepper, sprinkle with seasoning and pour vegetable oil.
2. Lightly rub the seasoned oil into the meat and leave for 1 hour to marinate in a cool place. It is better to cover or wrap the breast with a film so that it does not lose moisture while it is saturated with seasonings.
3. We spread the foil in two layers and put the meat on it. We wrap it in an envelope so that the liquid does not leak out.
4. We send the meat to the oven preheated to 200 degrees for 40 minutes.
5. To let the chicken breast brown, open the foil, slightly increase the temperature and bake it for another 10 minutes.
6. The finished breast can be eaten on its own or used for salads.
Recipe with sour cream
Very simple, beautiful and budget dish. In this recipe, we will take a breast with a bone skeleton and a skin. We will send the back, legs and wings to the soup.
Fat under the skin will give juiciness and softness to the meat, it will also retain moisture inside. Sour cream will give the dish a milky taste, and garlic - an appetizing smell. It is impossible to resist such a breast, and it is not necessary.
For cooking we need:
- Chicken breast - 1 pc. (carcass without back, legs and wings)
- Sour cream - 2 tbsp. spoons
- Suneli hops - 1 teaspoon
- Paprika - 1 teaspoon
- Dried garlic - 1 teaspoon
- Salt to taste
1. Mix sour cream with all the seasonings and get the marinade.
2. We make cuts on the breast so that the meat marinates better.
3. Well coat the meat with sour cream with spices, as if massaging it.
4. Place the meat in a marinade bag or cover with a film and send it to the refrigerator for 8 hours.
5. We send the pickled meat to the oven preheated to 200 degrees for 15 minutes.
6. Reduce the temperature in the oven to 180 degrees and bake for another 30 minutes.
7. We take out a juicy, appetizing-looking breast and serve it on the table piping hot! Bon appetit!
Baked chicken fillet with soy sauce
Not so long ago, soy sauce appeared in our kitchens, which came to us from eastern countries and quickly fell in love with it. For marinating meat, this sauce has become a real find: the meat becomes soft, and the taste is rich and deep.
In this recipe, we will marinate the breast in soy sauce. Mustard seeds and garlic will add piquancy to it.
For cooking we need:
- Chicken breast - 500 gr.
- Soy sauce - 2 tbsp. spoons
- Salt - 1/2 teaspoon
- Mustard seeds - 1 tbsp. spoon
- Seasoning for chicken - 1/2 teaspoon
- Garlic - 4 cloves
1. My fillet, dry with a paper towel, sprinkle with salt, seasoning, mustard seeds.
2. Grind the garlic in any way, mix with soy sauce and pour the meat with this marinade.
3. Distribute the seasonings evenly with your hands, cover the meat with a film or put it in a bag and let the breast soak in the marinade for 1 hour at room temperature.
4. Place the chicken in a baking dish greased with vegetable oil. Top the breast with vegetable oil.
5. We send the fillet to the oven preheated to 200 degrees for 35 minutes. You don't need to leave it longer. the meat will dry out. Bon appetit!
Video of cooking juicy breast with mustard
A very simple recipe for cooking, but it has its own special secret. He is in the correct wrapping of meat in foil.
It is better to see it once than to describe it in your own words. Watch the recipe video below the product descriptions.
For cooking we need:
- Chicken breast - 2 pcs.
- Soy sauce - 2 tbsp.
- French mustard - 1 tbsp.
- Olive oil - 2 tbsp.
- Garlic - 2 cloves
- Ginger, turmeric, pepper - 1/4 tsp
- Salt to taste
Watch the video, repeat and eat delicious and healthy food:
Bon appetit!
Recipe for roasting chicken fillet in the sleeve
I have never used a baking sleeve before, and in vain. I appreciated the convenience, simplicity and usefulness of this kitchen appliance when I baked potatoes with vegetables in it.
In fact, baking in a sleeve is very similar to baking in foil, but I like the sleeve more. It has room for air. Try to cook chicken breast, it will turn out juicy and tender.
For cooking we need:
- Chicken fillet - 2 pcs.
- Provence herbs - 1/2 teaspoon
- Curry - 1/2 teaspoon
- Vegetable oil - 2 tbsp. spoons
- Pepper, salt - to taste
- Sleeve for baking
1. Making chicken sauce. To do this, mix vegetable oil, Provencal herbs, curry, pepper, salt in a deep plate.
2. Wash the fillet and dry it with a paper towel.
3. Put the meat in a bowl with sauce and leave to marinate for 10 minutes.
4. Heat the pan and fry the breasts for 30 seconds on each side.
6. We put the fillets in the sleeve, tie it on both sides, make cuts on top (as in the instructions for the sleeve) and send it to the microwave at the highest power for 6 minutes. Can be baked in the oven for about 25 minutes.
7. We take out the finished juicy, beautiful meat. Bon appetit!
Chicken breast in the oven in sour cream sauce
An interesting recipe in which the fillet is poured on top with sour cream and garlic sauce and baked in the oven. Meat just can't be dry. And what a flavor...! Be sure to try cooking, especially if you like sour-milk products.
For cooking we need:
- Chicken breast - 1 pc.
- Sour cream - 200 ml.
- Cream 10% - 50 ml.
- Garlic - 4 cloves
- Dried basil - 1 tbsp.
- Cheese - 50 gr.
- Butter - 50 gr.
- Salt - 1/4 tsp
Watch the detailed video recipe below:
Bon appetit!
Juicy fillet with cheese and tomatoes Accordion
In cooking chicken breast, the most important thing is that it does not turn out dry. In this recipe, the meat is guaranteed to be juicy and tender. And this dish looks very festive, so you can cook it for dear guests. Well, you can and should pamper yourself too.
For cooking we need:
- Chicken fillet - 4 pcs.
- Tomatoes - 2-3 pcs.
- Hard cheese (mozzarella) - 200 g.
- basil leaves - bunch
- Olive oil - 2-3 tbsp.
- Salt and pepper to taste
- Oregano - 1 tsp
- Paprika - ½ tsp
1. First, wash and dry the chicken breasts. We make cuts in the meat a little obliquely, so that later we can put cheese and tomatoes into them. Approximately 2/3 of the depth.
2. Salt, pepper, season the meat and pour over with olive oil. Rub the seasoning oil into the cuts in the meat.
3. Cut the cheese and tomatoes into thin slices.
4. In each cut in the breast, put a piece of cheese, a circle of tomato and a leaf of basil.
5. We send the chicken to the oven preheated to 190 degrees for 25 minutes.
Watch the video of cooking chicken breast "Accordion" in the oven:
Bon appetit!
Popular wisdom does not tire of repeating: in order for the dry to become wet, it must be soaked. The best way to make chicken breast juicy is to marinate it. For a quick rescue, all kinds of marinades are used to nourish the meat, which then turns out to be unusually tasty.
It is advisable to take yogurt, sour cream, cream cheese as the basis for the marinade. You should not get carried away with vinegar, because the acid will make the meat harsh, and the vinegar smell will remain.
What's a marinade without your favorite spices? Choosing them, it is permissible to show imagination, not forgetting the measure. With an excess of them, the chicken quickly absorbs other people's flavors and loses its own taste. We limit the number of seasonings, knowing that they are perfect for chicken breast:
- black pepper;
- paprika;
- turmeric;
- curry;
- ginger;
- garlic;
- coriander;
- thyme.
It's best to use one favorite seasoning so it will frame the meat without overpowering the original flavor.
The chicken marinates quickly. Usually it is left for half an hour to absorb the desired flavors. Sometimes you have to leave on business, then it is advisable to keep the chicken breast in the marinade for no more than 3 hours.
Cooking method
It is not the chicken breast that is to blame for the fact that it turns out to be dry, but the unfortunate hostesses who choose the wrong way of cooking. Most often, those who cook it for a long time get a rubber product.
But you can do otherwise: there is an oven, a slow cooker, a grill, a double boiler and an ordinary frying pan. Having tried different cooking methods, you have to make sure that juicy meat turns out in the oven. And if you bake it in foil or a sleeve, then it will turn out to be incomparably tasty, and in a double boiler it will also be as useful as possible.
Each method has its own tricks. For example, when cooking a breast in a pan, you must first fry it over high heat. A golden dense crust will quickly form, which will not allow the juice to flow out. And then, by reducing the flame, you can bring the meat to readiness. This is the perfect way to make chicken breast soft and juicy in a pan.
The languor after frying allows you to make the meat juicy, tender. It is necessary to quickly fry the pieces of breast on both sides, then cover the pan tightly with a lid and immediately reduce the heat. After 7-9 minutes, it's time to remove the meat. It will be amazing.
When cooking in the oven, you need to put the meat there when the temperature has reached 200-220º. The piece will immediately bake on top, as in a pan, and the juice will remain inside.
1. Pre-soak
Buying frozen breasts is undesirable. Their quality is much lower than that of chilled ones. But sometimes you have to use such a product in the absence of fresh. The advice of our grandmothers, who are used to clogging the freezer at the time of shortage, will help out.
Defrost chicken in cold water. Let her lie down in it for at least 1.5-2 hours. Just a little bit of salt is added. Thanks to this soaking with simultaneous defrosting, the breast will remain juicy during further cooking.
2. Breading
Next, we will talk about a method that has been proven over the years, how to make chicken breast juicy in breading. It is easy to please this capricious product if you use breading or batter. There are ready-made mixtures for deboning chicken, but it is better to make them yourself.
Most often, cooks use triple breading: flour - egg - breadcrumbs. But there are a number of other ideas:
- flour - egg - grated cheese;
- flour mixed with crushed walnuts or pecans;
- crushed oatmeal;
- corn flour.
The batter is obtained by mixing several ingredients. You can cook it by hand or using a blender. Usually flour and eggs are used as the base. Thick dough is diluted with mayonnaise or kefir, mineral water or milk. Sometimes cheese and greens are added to the batter. The resulting crust allows you to save the juiciness of each piece. In batter, dishes will never be dry.
3. Pleasant environment
Being alone is boring. To make the chicken juicy, you need to cook it with vegetables. Carrots, peppers, tomatoes, cabbage, contain a lot of juice. It will be used to tenderize dryish white meat.
The method of roasting with vegetables is best for the oven. A delicious pillow is being prepared. Vegetables should be washed, peeled and cut into pieces. They can be mixed, flavored with pepper, other seasonings and salt.
It's boring to do everything like a neighbor's. You will not surprise anyone with chicken breast with vegetables. Then use oranges, pineapples and even tangerines as an exotic accompaniment. With this addition, the breast looks bright, fresh. You immediately want to try it, and the taste will not disappoint, as well as the quality of the meat. It will be juicy!
3. Slicing
The breast is a large part of the bird's carcass. Sometimes its weight reaches 500-600 g. Cooking such a piece of meat as a whole is not easy, given that it often turns out dry. You should not torture yourself and suffer, you can simply cut the breast into 2-4 parts.
Smaller pieces cook faster. They are better saturated with marinade. It is not at all necessary to cook it if there is no time. Small slices are perfectly saturated with soy sauce. You can also leave them soaked in mayonnaise for a few minutes.
Tip: Don't leave the meat lying still while it marinates. The more you turn it, the more tender it will turn out.
4. Foil or baking sleeve
It’s a sin not to remember such a method of cooking breast as baking in foil. Now many housewives use a baking sleeve as an alternative replacement. The effect is slightly different, but there are many similarities.
5. Other Important Secrets
Using the above methods, how to make chicken breast juicy, you can become a real master, preparing amazing lunches and dinners in your kitchen. In doing so, several important points must be taken into account:
- it is better to salt the chicken breast at the end of cooking so that the juice is preserved;
- after the completion of the cooking process, it is necessary to let the dish brew;
- it is recommended to cook the breast over low heat;
- the pan and oil must be heated before frying the meat;
- you can make several cuts in a piece and lay pieces of butter, rosemary sprigs there.
juicy chicken breast recipe
All advice should be continued in practice. Therefore, we recommend that you cook juicy chicken breast in a delicious marinade right now. In addition to the main ingredient, you will need a glass of sour cream to prepare the sauce, herbs, spices, vegetables and salt.
- Chicken breast can be soaked in water for a few minutes, as described earlier. Then you need to get it wiped and cut into 2-4 pieces.
- The marinade is being prepared: sour cream is mixed with spices and salt.
- Prepared pieces of white meat are laid out in the marinade. Mixed, left to marinate for 30-50 minutes. Periodically, you can approach and mix the contents.
- While the chicken is prescribed with a delicious sauce, vegetables are being prepared. You can peel carrots, onions, cut into pieces. Boiled cauliflower or asparagus beans are perfect.
- A large piece of foil is laid out in the form. On top is a vegetable pillow, pieces of chicken breast are laid out on it. It can be sprinkled with herbs. The foil rolls up.
- The meat is baked in the oven for 35-40 minutes at a temperature of 180º.
Now every housewife who has read the article to the end knows how to make chicken breast juicy in the oven or in a pan. Let your dishes be the most delicious.
Chicken meat has millions of fans. If we do not know what to cook, we opt for chicken. Why not? Chicken breast never gets boring, it can serve as the basis for many recipes. It can be boiled, fried, steamed, baked. This product is relatively cheap and does not require fancy add-ons. In addition, its unsurpassed delicate taste will be the highlight of any dinner (including a festive one).
However, the preparation of meat dishes, even the most unpretentious, requires compliance with certain rules. You can make the wrong choice of manufacturer when buying a product in a supermarket, overcook, overcook or overcook. Despite the fact that chicken is very difficult to spoil, we hasten to warn you against some common mistakes in cooking.
You remove bones and skin
Breast deboning is not always the best option. According to Rick Martinez, associate editor of Bon Appétit magazine, skin and bones are very important in cooking. If you don't like baked skin, just remove it before eating. In the process of cooking, it acts as a protection and does not allow the meat juice to come out. The bones also help to give the meat juiciness due to the release of fat. That is why you do not need to pour a thick layer of vegetable oil into the pan. The bones and skin alone will give the meat an excellent taste. If you're sending chicken bones to the pan, get ready to put sticky, dry pieces of food in your mouth at dinner. 
You ignore the marinade
If you're planning on cooking in a hurry, you'll often skip the marinade (although you might want to think about this ahead of time). Chicken breast is extremely dry, which means 30-40 minutes of "bathing" in a spicy brine will do it good. As ingredients for the marinade, you can use whatever you want: from kefir to mayonnaise. Ginger, chili pepper, brown sugar (to caramelize the meat), vinegar (to soften the elastic fibers), and, of course, salt, can be an ideal sauce fill. Some people do not put salt in the marinade, citing the fact that the substance draws precious moisture from chicken meat. Our expert assures that this theory has no substantiation. If you exclude salt, you risk worsening the taste of the finished dish. 
Do you prefer to boil the breast
Do people still boil chicken breast? Of course, we are not talking about broth for soup. When choosing from cooking methods, Rick Martinez recommends tilting your mind in favor of the oven. Increasing the temperature during cooking enhances the taste of any product. For example, remember that cauliflower tastes much better when it's baked in the oven. If you want to score a few bonus points and pleasantly surprise your household, do a quick fry in a pan before sending the meat to the oven. Let's throw away the stereotypes that everything fried is harmful. We assure you, this is not the case. Place the breast skin side down in the hot skillet and fry until golden brown. The same can be done in reverse. If your preferences are in favor of frying in a pan, then a few minutes before serving, send the finished meat to languish in the oven. 
Do you get dry meat?
If the meat came out dry, you can fix it with a homemade sauce. Your task is to deliver some moisture inside the meat. Put the overdried breast in the pan and pour in the sauce, which can be made from mayonnaise, Greek yogurt or sour cream. If you are an opponent of the creamy taste, then replace these ingredients with meat broth. The main thing is not to turn on the fire again, just let the moisture soak into the meat. In this case, additional heat treatment will further aggravate the situation.
The expectations of amateur cooks to enjoy the delicate taste of white poultry meat in the finished dish often fail. This is because understanding how to make chicken breast soft and juicy comes with experience. But first, of course, you need to study the theory. Namely, the rules for selection, processing and delicate product.
How to choose the right chicken breast?
In stores, poultry breast is sold completely filleted, on the bone (keel) or on the bone with skin. For different cooking techniques, it is desirable to choose different options.
So, breast on the bone with skin is most suitable for cooking. The broth from such a product turns out to be rich, moderately fatty. For frying, baking, it is better to take a chicken breast on the bones without a skin. Fully filleted meat is suitable for both frying and roasting. The advantage of the fillet is that it is completely ready for processing. The disadvantage is the price, which is an order of magnitude higher than meat on the bone.
The freshness and quality of the product is determined by the following indicators:
- The meat is elastic, when pressed with a finger, it does not leave dents. Pink colour.
- The fibers are dense, without defects, foreign inclusions, hematomas, ruptures.
- Breast of medium size, with smooth edges. If the fillet is too large, most likely growth hormones were added to the chicken feed.
- The flabby appearance of a chilled fillet indicates that it was pre-frozen.
The sale of chilled chicken meat is allowed within 5 days if stored in a refrigerator (temperature from 0 to +2 degrees). If the shelf life of the product exceeds 5 days, then the meat has been treated with preservatives. You don't have to buy this breast.
Ways to make breast juicy
Preparing juicy chicken breast
Let's start with the basics. Frozen meat must be completely thawed before cooking. But not in the water and not on the table. Moreover, you do not need to defrost the chicken in the microwave. A delicate product requires proper handling and becomes hard, rubbery when defrosted quickly. The correct option is to defrost the chicken breast in advance by placing it on the bottom shelf of the refrigerator.
The second rule for preparing a juicy breast. If cooked in small pieces, the meat must be beaten slightly. Use for this culinary hammer with a smooth (this is important) side. You need to cut the chicken breast into pieces only across the muscle fibers.
Third rule. The whole chicken breast, which is to be baked in the oven or fried in a pan, must first be held in a salt solution with spices, marinated. Thanks to the marinade, white dietary meat after heat treatment will remain as tender, soft, juicy.
The easiest way is to salt the chicken. The task is as follows:
- A deep incision is made on the thickest part of the breast. Thanks to this, the meat will be salted evenly.
- The chicken is placed in a deep container and completely filled with water.
- Water is poured into a saucepan. Salt and sugar at the rate of 45 g of salt and sugar per 1 liter of liquid.
- The brine is boiled after boiling for a couple of minutes. Cool down.
- Pour the chicken breast and leave to salt for 3 hours in the refrigerator.
Drain immediately before cooking. The meat is dried with a paper towel.
Various sour or sweet and sour marinades help to prepare a soft juicy breast. They are prepared from citrus fruits (lemon, grapefruit, lime, orange), sour berries (gooseberries, currants), pineapple, etc. A successful chicken marinade is obtained from soy sauce and wine vinegar.
White poultry meat goes well with fermented milk products. For pickling chicken, you can use sour cream, yogurt, kefir, yogurt and even fresh milk. Tender chicken breast will turn out if you cook it in a creamy or cheesy, sweet tomato sauce.
The breast fried in a pan will remain juicy if large pieces are breaded. The breast, divided into portions, is dipped in eggs beaten with salt and pepper, then in flour and breadcrumbs.
How to cook tender chicken breast?
Tips: how to make chicken breast tender and juicy
The main methods of cooking dietary meat are boiling, steaming, frying and baking. The most convenient method is for a couple. Depending on the size of the pieces, chicken is steamed for 15-25 minutes, no longer.
You also need to know how to cook chicken. Ideally, the meat is placed in a boiling vegetable broth. But regular salted water will do. Provided that the chicken will be placed in the pan after the liquid boils.
The duration of cooking a tender breast takes no more than 10 minutes. Then the fire under the pan is turned off and the meat is left in hot water (broth) to reach for another 15-30 minutes.
The main rule for frying chicken breast in a pan is not to delay the process. This type of meat needs to be cooked quickly, over high heat. Depending on the thickness of the pieces, the chicken is fried in vegetable oil for 3–4 minutes on each side, without covering with a lid. Then reduce the heat to medium, cover the pan and simmer the breast for 6-8 minutes.
At the end of frying, you can flavor the meat with butter, add garlic, thyme, rosemary for flavor. Pepper and enhance the taste with your favorite spices.
The finished fried breast is laid out on a plate and covered loosely with foil. After 5-7 minutes, when the meat has a rest, you can start serving the dish.
Chicken breast is baked according to the same principle - very quickly, at a high temperature. To end up with a juicy and tender taste, it is best to bake the breast in foil or a sleeve.
In the oven, spiced and oiled meat is cooked for 12–15 minutes at a temperature of 160–180 degrees. Before serving, the baked breast, as well as after frying, is given a little rest.
Chicken breast marinade with lemon
How to marinate chicken breast
Lemon marinade gives tenderness and juiciness to the chicken breast. For its preparation use:
- lemon - 1 pc.;
- garlic - 2 cloves;
- a pinch of salt and pepper;
- onions - ½ heads;
- greenery.
The recipe is this:
- The chicken breast is cut into portioned pieces or left whole, making cuts in the thick parts.
- The meat is salted and rubbed with pepper. Put in a deep bowl.
- Top sprinkle with chicken passed through a press, finely chopped onion, chopped herbs.
- The lemon is cut into thin circles. Lay out on the chest.
- Cover the meat with a lid. Marinate 30 minutes.
If there is no time to wait, you can simply rub the breast with spices and seasonings, and then pour generously with lemon juice. Then immediately put it on a hot frying pan. Lemon juice will mix with hot oil and form a thin crust, thanks to which all the juices will remain inside the meat fibers. The chicken will be tender and very soft.
Orange Filling Recipe for Baked Chicken Breast
Baked chicken breast with orange filling
White poultry meat is unusually tasty and tender if baked with oranges. for filling you need the most common ones.
- 100 ml low-fat yogurt;
- 2 oranges;
- 4 egg whites;
- 1 tsp lemon juice;
- A pinch of salt.
What to do:
- The breast is prepared for baking, as usual. Spread in a baking dish, greased with butter.
- Whisk the egg whites to stiff peaks with a hand mixer. In the middle of the process, lemon juice is poured in and salt is added.
- One large orange is peeled, the pulp is crushed. Mixed with yogurt.
- Combine carefully protein foam and a mixture of orange and yogurt.
- Drizzle the chicken breast generously with the prepared dressing. Sent to an already hot (200 degrees) oven. Bake for 10 minutes.
- Meanwhile, the second orange is peeled and cut into thick rings.
- Take the meat out of the oven. Lay out on top.
- Return the dish to the oven. Bake for 10 minutes at 150 degrees.
If desired, the chicken breast can be stuffed with garlic before baking. This will give the finished dish an incredibly appetizing flavor. You can also use spices and seasonings for poultry meat, but without fanaticism.
You can find out another recipe for making juicy and tasty chicken breast by watching the video:
What is better to serve and how to serve chicken breast?
How to serve chicken breast
If boiled chicken is not part of a multi-component dish (salad, sandwich,), rice or mashed potatoes would be the best side dish for it. It goes well with dietary meat with grilled vegetables, light casseroles.
You can serve fried or baked chicken breast with potatoes (boiled, fried, french fries), rice with vegetables, stews, pasta, cereals, beans and vegetable purees. Meat cooked under cheese or cream filling goes well with pasta, potato pancakes, pancakes. An excellent addition to a juicy chicken breast is light summer salads of vegetables and herbs.
Served boiled breast on portioned plates. A piece of warm meat is placed next to a side dish and / or salad, poured with sauce. Decorate with chopped herbs.
Baked and fried chicken can be served at the table in the same way. The only difference in the presentation is that before putting it on a plate, a piece of meat is cut across obliquely. Lay next to or on top of the garnish cut-side up.
Cooked in a pan or in the oven, chicken breast pieces can be served on one large dish. The meat is laid out in a pyramid, decorated with greens. and dressings are served separately.
As you can see from the above, making chicken breast juicy is not that difficult. You just need to remember the limited time of heat treatment of a capricious product, never overexpose the meat to the fire. And marinades, sauces and fillings, of which there are many recipes, will help to prepare a wide variety of delicious dishes from white poultry meat.
How to make chicken breast juicy, but without breading, frying, oil and without grilling? I found this one for myself. It takes 25-35 minutes, it is impossible to spoil, fast and very simple. In addition, chicken breast prepared in this way can safely call itself dietary. If you, like me, have a constant lack of time, if you like healthy food, but do not like processed foods, you may like this recipe :)
You will need:
- chilled chicken breast 6 pcs.;
- 2 medium sized tomatoes;
- Parsley and dill (enough);
- Bag (or sleeve) for baking.
We wash the chilled chicken breast, cut off, if there is something to cut, salt and pepper on both sides. I used "American Grill Mix" instead of pepper.
We put it in a bag (or sleeve) for baking, fasten it on top with a special tie that comes with the bag. And don't forget to poke a couple of small holes in the top of the bag!
And into the oven. For 20-30 minutes at a temperature of 200 degrees. Choose the time yourself, depending on the number of chicken breasts and their size. It is advisable to use a timer, because. an extra 5 minutes can be fatal for a juicy chicken breast, it will become tough and dry. But in any case, no more than 30 minutes!
We take out the baked breast and put it in a deep plate.
Cut the tomatoes into slices, lay on the hot chicken breast, sprinkle with parsley and dill on top. Like this:
It is better to add a little more salt and add quite a bit of freshly ground white pepper.
Put cheese on top (I used Athlete 20% fat) and microwave!
1-2 minutes and the chicken breast is ready!
Bon appetit!
