50 recipes with chicken breast

Chefs have created dozens of recipes using your favorite Weekly Dinner Ingredient: Chicken Breast. Share with друзьями: Для каждого рецепта беритеbreasts without skin and bones (small = 170 gr.; large = 350 gr.). 1. Fried breast in a pan. Salt and pepper 4 small chicken breasts. Sauté in 2 tbsp. l vegetable oil in a large frying pan over medium heat until golden brown 12 min., turning over 1 time. Cover; cook another 3 minutes. 2. WITH lemon and thyme. Fry chicken breasts (No. 1) in 1 tbsp. l creamy and 1 tbsp. l vegetable oil. To the finished chicken mix 1 tbsp. l (15 gr.) Butter and lemon juice, 4 strips of lemon peel and 2 sprigs of thyme; turn the meat over to cover. 3. WITH shallots and cheese. Toast chicken breasts (No. 1); lay out on the plate. Fry in the remaining fat for 2 minutes. 3 chopped sliced ​​shallots. Add 3/4 tbsp. chicken broth; languish at low boil for 5 minutes Stir in 1 tbsp. l (15 gr.) Creamy oils. Pour onto chicken; sprinkle with blue cheese. 4. With plums and hoisin sauce. Toast chicken breasts (No. 1); put on a plate. In the remaining fat, fry for 2 minutes. 4 diced plums and 1 bunch of green onions (chopped). Add 1/2 tbsp. chicken broth and 1/4 tbsp. hoisin sauce; languish for 5 minutes Stir in 1 lime juice; pour the mixture onto the chicken. 5. With apple and mustard. Fry chicken breasts (No. 1); put on a plate. In the remaining fat, fry 2 minutes. chopped apple. Add 3/4 tbsp. chicken broth; simmer until the mixture has evaporated by half. Stir in 1 tbsp. l granular mustard; pour onto meat. 6. Stuffed Breasts. Mix 3/4 tbsp. grated mozzarella, 60 gr. goat cheese and 1 tbsp. l chopped chives. Incise 4 small chicken breasts on the side; stuff the pockets with cheese. Cook as in a fried chicken recipe (No. 1) .7. Saltimbocca. Fry Chicken Breasts (No. 1) previously putting on each 2 sheets of sage and wrapping 2 prosciutto slices. At the last minute of cooking, put on top of slice of provolone cheese. 8. With mushrooms. Fry chicken breast (No. 1); put on a plate. In the remaining fat, fry 1 chopped shallots and 450 gr. sliced ​​mushrooms, 4 min. Add 3/4 tbsp. red wine and 1 tbsp. chicken broth; cook until the mixture evaporates halfway. Stir in 2 tbsp. l (30 gr.) butter and chopped parsley; pour on meat. 9. Piccata. Fry Chicken Breasts (No. 1); put on a plate. Add the juice of 2 lemons and 3/4 tbsp to the pan. chicken broth; simmer until the mixture evaporates halfway. Stir in 2 tbsp. l capers, chopped parsley and butter; pour on meat. 10. With onions and grapes. Fry Chicken Breasts (No. 1) by adding 1 chopped leek before you cover. Put the meat on a plate. Add 2 tbsp to the pan. grapes and 1/2 tbsp. cream and chicken stock; simmer until the mixture evaporates half. Add 1 tbsp. l grainy mustard and a little chopped parsley; pour on meat. 11. “Alla Vodka.” Fry Chicken Breasts (No. 1); put on a plate. Add to Fat in a pan 3 cloves of garlic, sliced, and 1 tbsp. l (15 gr.) Butter; cook 1 min. Add 2 tbsp. rubbed tomatoes from a can, 1/2 tbsp. cream and 1/4 tbsp. vodka; cook with low boil for 5 minutes Pour onto chicken and sprinkle chopped basil. 12. Fried breaded. Beat 4 small chicken breasts so that they become 1.3 cm thick .; salt it. Roll in flour, dip in 2 beaten eggs and roll in breadcrumbs. Fry in 3 tbsp. l average olive oil heat until golden for 3 minutes. from each side; dry on paper towels. Salt. 13. In corn breading. Prepare the chops in breading (No. 12), instead of crackers using 2 Art. crushed corn flakes mixed with 1 tsp. paprika. Cook for 2 minutes. from each side. 14. With parmesan. Fry chops in breaded (No. 12), in equal parts, mixing crackers with grated Parmesan Put the fried breasts in a baking dish; water 2 tbsp. marinara sauce, sprinkle 1 tbsp. grated mozzarella and 1/2 tbsp. Parmesan Bake for 15 minutes. at 220 ° C. 15. With milk gravy. Fry the chops breaded (No. 12), lay on a plate. In the remaining fat, mix 1 tbsp. l flour, a pinch of paprika and pepper to taste; cook, stirring until rosy color. Intervene whisk 1 tbsp. milk; languish until thick. Pour into the meat. 16. In a sharp breading. Fry breaded chops (No. 12), replacing crackers 1 tbsp. cornmeal mixed with 1.5 tsp. ground cumin and 1/4 tsp cayenne pepper. 17. Nuggets. Slice 2 large chicken breasts into 2.5 cm slices; salt it. Immerse in kefir, then roll in 1 tbsp. flour mixed with 2 hours l kajun seasoning. Deep-fry for 4 minutes. in the layer vegetable oil 5 cm high, heated to 185 ° C. 18. Acute deep fried chicken. Strip 4 small chicken breasts. Roll in flour, dip in 4 beaten eggs mixed with water and sriracha sauce (1 tbsp. l.); bread panko. Cook for 6 minutes. in a layer of vegetable oil 2.5 cm high, heated up to 180 ° C. Serve with mayonnaise mixed with sriracha sauce. 19. With pasta and pesto. Brown 1 chopped large medium-high chicken breast in a pan with olive oil overturning fire, 5 min. Add 1/2 tbsp. white wine; stew 5 min. until the liquid evaporates. Add 3/4 tbsp. pesto and 3/4 tbsp. cream; cook until thickened. Stir 1/4 tbsp. Parmesan salt and pepper. Stir with 350 gr. cooked pasta. 20. Chicken kebab. Take 2 pcs. small chicken breasts, Italian sausages, bell peppers and red onions, cut into 2.5 cm slices. Marinate for 30 minutes. in the fridge in a mixture of 1/4 tbsp. olive oil, juice of 1 lemon, 3 crushed cloves of garlic, a pinch of salt and a pinch of Italian spices. String on skewers; grill at moderately high temperature for 4-5 minutes. from each side. 21. СупFo. Tomite 10 min. with low boiling 4 tbsp. chicken broth, 2 Art. l fish sauce, 1 star anise and 1 cinnamon stick. Add 2 large sliced ​​chicken breasts and cook 10 min. Add 230 gr. finished rice noodles. Sprinkle chopped jalapenos, basil and mint. 22. Simple soup. Cook 20 min with low boiling 5 tbsp. chicken broth, 2 large chicken breast, 1 tbsp. sliced ​​carrots, celery, onions and parsnip. Divide the meat into fibers, then return to the soup; add a little chopped dill and parsley. 23. Soup with dumplings. Make Chicken Soup (No. 22). Mix 1/3 tbsp. flour and softened butter to a paste; stir in the soup and bring to a boil. Add 4 mugs frozen dough for slopes, cut into 4 parts; cover and languish for 25 minutes. 24. Baked chicken. Salt and pepper 2 large chicken breasts. Fry in a heat-resistant pan on medium heat in 1 tbsp. l olive oil 8 min., turning one over once, then bake for 15 minutes. at 190 ° C. 25.Ratatouille. Follow the recipe for baked chicken (No. 24); lay out meat after frying on a plate. In the remaining fat 5 minutes. Passer diced small eggplant, zucchini, bell pepper, tomato and red onion. Mix a pinch sugar and 1 tbsp. l red wine vinegar. Return the chicken to a pan; bake for 15 minutes at 190 ° C. Sprinkle torn basil. 26. With potatoes and onions. Follow the recipe baked chicken (No. 24); put the meat after frying on a plate. In the remaining fat, 7 min. passer 3 chopped leek and 680 gr. diced potatoes. Return the chicken in the pan; bake for 15 minutes at 190 ° C. Stir in 1 tbsp. l (15gr.) butter, chopped dill and parsley. 27. Сpumpkin and maple syrup. Shuffle on the covered foil baking sheet 3 tbsp. chopped nutmeg pumpkin, 1 tbsp. pecans, 2 each Art. l maple syrup and diced butter. Follow recipe number 24, baking chicken on a baking sheet with pumpkin. 28.Pizza. Cook the Baked Chicken (No. 24) using 1 chicken breast; split into fibers. Mix with cut in half cherry tomatoes (about 300 gr.), 2 sliced bell peppers, 1 sliced ​​onion, 1/4 tbsp. olive oil and 1 tbsp. l Italian spice mix; lay on rolled pizza dough weighing 450 gr. Cook for 15-20 minutes. on hot stone for pizza at 245 ° C. 29. In the style of the New Orleans. Cook the Baked Chicken (No. 24) before frying rubbing meat kajunskoy seasoning and brown sugar (1 tbsp. l.). Mix 1/2 tbsp. chopped jardinier vegetables and olives with 1/4 Art. olive oil and 1/4 tbsp. chopped parsley; serve with chicken. 30. Stir fry with peanuts. Mix 3 tbsp. l water, soy sauce and chili sauce with garlic with 1 tbsp. l corn starch. Preheat 2 tbsp. l vegetable oil in a pan on high heat; add 4 small chicken breasts chopped cubes, 1 tbsp. l chopped ginger, 1/2 tbsp. peanuts and celery slices. Fry for 5 minutes, stirring constantly. Add sauce; cook until thickened. 31. With fried rice. In a pan with 2 Art. l cook oil over high heat scrambled eggs from 3 eggs; transfer to a bowl. Preheat in pan another 1 tbsp. l oils. Add 1/2 chopped onion, 1.5 Art. chopped broccoli, 1 tsp each. sugar and salt; cook stirring for 3 minutes Add 2 small breasts, diced; fry for 5 minutes, stirring constantly. Add 3 tbsp. boiled rice and fried eggs; stir until everything is hot. 32. With rice and tomatoes. Cook Chicken with Rice (No. 31) by Replacing Broccoli 3/4 Art. chopped tomatoes and 1 bunch of chopped green onion. 33. Fried breast in the oven. Mix 1/2 tbsp. mayonnaise and 1/4 Art. Dijon mustard. Add 4 small chicken breasts; flip over to cover the meat. Roll in 2 tbsp. crushed corn flakes mixed with 1 tsp. Paprika bake 15-20 min at 200 ° C. 34. Boiled chicken breasts. In the pan cover 2 large chicken breasts with cold water; add 1 tbsp. l salt. Bring to a slight boil; cook 15 minutes until meat will be tight. Immerse in salted ice water for 30 sec., then drain the water. 35. Cream salad. Boil Chicken (No. 34); cut into cubes. Mix with 1/2 tbsp. mayonnaise, 1/4 tbsp. sour cream and chopped parsley, 2 chopped celery stalks and 2 Art. l chopped celery leaves. 36. French salad. Boil the chicken (No. 34); cut into cubes. Mix with 1/3 tbsp. mayonnaise, 2 tsp. Dijon mustard and 1/4 tbsp. chopped greens. 37. Salad with vegetables. Boil the chicken (No. 34); not large chop. Stir with chopped tomatoes, avocado, cucumber, cilantro, salt and pepper. Sprinkle with chopped red onion, pour olive oil and lime juice. 38. Barbecue sandwiches. Boil Chicken (No. 34); split into fibers. Preheat 1/4 tbsp. apple cider vinegar, 2 Art. l brown sugar, 1 tbsp. l hot sauce, a pinch celery salt, black and cayenne pepper; mix with meat. Serve on buns with pimento cheese and salted cucumbers. 39. Texas-mexican rolls. Boil Chicken (No. 34); split into fibers. Add 1/3 tbsp. mayonnaise, 1/2 tbsp. salsa, 1/3 tbsp. sour cream, chopped green chili from a can and chopped green onions and 1 lime juice; mix everything. Serve in tortillas. 40. Cheddar Sandwiches. Boil the chicken (No. 34); cut into cubes. Stir in diced celery and apple (1/2 tbsp.) and chopped green onions. Add 1 tbsp. mayonnaise, 2 tsp. mustard, salt and pepper to taste. Lay out with a spoon toasted English muffins; add slices of cheddar on top and cook under high heat until the cheese melts. 41. Grilled chicken. Salt and pepper 4 small chicken breasts. Fry on an oiled grill at medium temperature 15-18 minutes., Turning over 1 time. 42.Tostadas. Grill the chicken (No. 41); cut into slices. Mash 1 avocado with sour cream and lime juice (2 tbsp. Each); season with salt and cayenne pepper. Spread on 4 workpieces for toastadas. Add chicken, shredded lettuce, sour cream on top and fresh salsa. 43. Fajitas. Pickle 4 small chicken breasts 30 min. in the refrigerator in 1/4 tbsp. olive oil with juice 1 lime, adding 1 tbsp. l ground cumin, dried oregano and chili powder. Grill (No. 41); cut into slices. Grill the sliced ​​bell pepper and onion. Serve with chicken in tortillas. 44. With barbecue sauce. Puree 1/2 tbsp. barbecue sauce with 1 chipotle pepper in adobo sauce. Grill the chicken (No. 41), greasing the sauce for last 5 min cooking. 45. ВMiddle Eastern style. Rub 4 small chicken breasts a mixture of 1 tbsp. l olive oil, 2 tbsp. l spice for pumpkin pie, 1/4 tsp cayenne pepper and 1/4 tsp granular garlic. Grill (No. 41); serve with tzatziki sauce and pita. 46. ​​With pineapple and spices. Shuffle 4 small chicken breasts, 4 feathers of green onions, 2 sliced bell pepper and 1 sliced ​​pineapple with vegetable Jerk butter and spices. Grill the meat (No. 41), on in the middle of cooking, add pineapple and vegetables to the grill. 47. In Indian. Rub 4 small chicken breasts with 1.5 tsp. curry powder, salt and pepper to taste. Grill (No. 41). Grind 1/2 tbsp. In mashed potatoes cilantro, 1/4 tbsp. peppermint and coconut milk, 1 tbsp. l lime juice, 1 tsp sugar, 1/2 jalapenos, 1 clove of garlic and 1/4 tsp salts; serve with chicken. 48. C olive oil and herbs. Pickle 4 small chicken breast 1 hour in the refrigerator in 1/3 tbsp. olive oil with juice 1 lemon, adding 1 tsp. salt and flakes of red pepper. Fry on the grill (No. 41). Grind in mashed potatoes for 1/4 tbsp. olive oil, fresh parsley and basil with 2 tbsp. l lemon juice; salt and pepper. Serve with chicken. 49. Caesar Salad. Grill (No. 41) 2 chicken breasts; cut into slices. Mash 1 minced clove of garlic with 2 anchovies; mix with 1/4 tsp Worcestershire sauce, juice of 1/2 lemon and 1/2 tbsp. mayonnaise. Stir with 1 chopped head of romaine lettuce and chicken. Sprinkle with grated Parmesan. 50. Panini with pesto. Grill the chicken (No. 41); cut into slices. Lay out between slices of italian bread with pesto sauce, sliced ​​tomatoes and fresh mozzarella. Cook in a hot pan for 2 minutes. from each side. Recipes with Similar Ingredients: Chicken Breasts