Many people complain that they are having trouble making soft and juicy chicken breasts. The meat is dry and tough. So one of the main advantages of this particular part of the chicken - the absence of fat - turns into a significant disadvantage. Because it is precisely because of this that tender and dietary chicken breasts are so easy to dry out. But do not despair, there are so many ways to keep chicken breast soft and juicy that everyone will find a recipe that suits them.
It is necessary
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- Chicken breasts with herbs in foil
- Chicken breasts
- Olive oil
- Herbs and spices of your choice
- Food foil
- Chicken Breasts in Citrus and Nut Breaded
- 4 medium chicken breasts
- 1 liter of hot water
- 2 tablespoons sea salt
- 2 cups salted almonds
- 1 cup bread crumbs
- 1 large chicken egg
- ¼ cup lemon or orange zest
- 1 tablespoon flour
- 2 tablespoons sesame or any other vegetable oil
- Pepper
- Lemon marinated chicken breasts
- 4 chicken breasts
- cut in half
- hot red chili
- 3 cloves of garlic, finely chopped
- 2-3 tablespoons finely chopped greens - rosemary
- thyme
- oregano
- of your choice
- ¼ cups of lemon juice
- ¼ cups of olive oil
Instructions
Step 1
There are a lot of culinary techniques that allow you to preserve the juiciness of chicken breasts. Here are just a few of them: "sealing" followed by baking, pre-marinating, breading, cooking breasts in foil. Let's dwell on the simplest and most popular ones.
Step 2
Chicken breasts with herbs in foil
Preheat oven to 220 degrees Celsius.
In a bowl, combine olive oil, salt, pepper, and dry or fresh finely chopped herbs. You can also add a spoonful of whole grain mustard to add a spicy flavor to the chicken.
Coat the chicken fillet with the oil and seasoning mixture. Wrap the breast in foil. Pay particular attention to the foil "bag" to be tight and free of gaps.
Bake the chicken for 30-40 minutes, depending on the weight of the fillet. You will end up with a fragrant, juicy and dietary dish.
Step 3
Chicken Breasts in Citrus and Nut Breaded
This recipe uses another interesting culinary technique - pre-salting chicken meat.
Dissolve sea salt in warm, never hot water. Place the breasts in the salt bath for at least half an hour, to a maximum of 45 minutes. This way they will be evenly salted and juicier.
Peel and chop the almonds, and combine in a wide bowl or high-rimmed plate with bread crumbs.
Beat the egg with a fork, add the zest and pepper to it. Do not add salt as the almonds are already salty!
Heat oil in a thick-walled skillet. Reduce heat to medium.
Dry the breasts, beat and dust with flour. Dip the breasts in turn in the egg mixture and then in the breadcrumbs.
Fry the chicken in hot oil for 5-7 minutes on each side. Do not put a lid on the dish, otherwise the breading will get wet from the accumulated steam and begin to fall off.
Step 4
Lemon marinated chicken breasts
Lightly beat the chicken breasts and marinate. For the marinade, mix lemon juice, oil, garlic, pepper, herbs in a bowl. If you are getting juice from fresh lemon, put the citrus in the microwave for half a minute before squeezing it out. This will allow more juice to flow out.
Cover the marinated breasts with a lid or foil and send them to the refrigerator for half an hour or an hour.
Marinated breasts can simply be quickly fried in a dry non-stick skillet for 2-3 minutes on each side, or grilled.
