The fried chicken breast will be very juicy and tender if pickle it overnight or 8 hours in a mixture of lemon juice, olive oil, honey, Dijon mustard and aromatic herbs. Even after freezing the finished meat, it will remain tender. therefore it’s a great idea to marinate and fry a lot of chicken at once breasts, then divide them into portions and store in the freezer chamber, if necessary, getting the right amount and warming up. Chicken acquires a bright bouquet of marinade flavors and is filled spicy, tart, sweet and citrus flavored нотками. 
Time: 8 час. 50 minutes Difficulty: easy. Servings: 24. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. olive oil
- 6 tbsp. l honey
- 3 tbsp. l with a hill of Dijon mustard
- 1 tbsp. l salt
- 2 tsp ground thyme
- 2 tsp ground oregano
- Juice 12 lemons
- 24 boneless and skinless chicken breasts
Recipes with similar ingredients: honey, Dijon mustard, thyme, oregano, lemon juice, chicken breasts
Recipe preparation:
- Mix in a large shallow container olive oil, honey, mustard, salt, thyme, oregano and lemon juice.
- Beat chicken breasts to a uniform thickness and place them in marinade. Cover and refrigerate to marinate for at least 8 ocloc’k.
- Heat the pan over moderate heat. Fry the chicken in batches until golden brown on one side, 4-5 minutes. Turn over and fry until golden brown on the other side, until the chicken will not fry, another 4-5 minutes. Let the chops cool.
- Put the chops in a bag to freeze several pieces, so that later it is easy to thaw the right amount.
