Chicken breast is a versatile product. It can be fried, boiled, stewed, baked. And what to do when everything has already been tried? Of course, look for new recipes and experiment.
All recipes are for 4 servings.
Chicken breasts with tomatoes and breadcrumbs
Ingredients: skinless chicken breasts (fillets) 4 pcs., Slices of bread 4 pcs., 2 teaspoons of dried herbs, 1 can (400 g) canned tomatoes, 1 clove of garlic, 1 teaspoon of tomato paste, 1 hour. a spoonful of balsamic vinegar, a little fresh chopped parsley, salt to taste.
Cut each chicken breast in the middle, place in a baking dish, lightly salt. Use a blender to chop the bread, mix it with the herbs. Chop the tomatoes, mix with chopped garlic, tomato paste and vinegar. Put the resulting mixture on the breasts, sprinkle with bread crumbs, put in an oven preheated to 200 degrees. Bake until tender, 20-25 minutes. Sprinkle with parsley when serving.
Chicken breasts fried with mango and vegetables
You will need: 4 chicken breasts without skin and bones, 1 ripe mango, a few feathers of green onions, 1 bell pepper, 2 carrots, 1 clove of garlic, 1 tbsp. a spoonful of sweet chili sauce, 3 tbsp. spoons of soy sauce, 3 tbsp. tablespoons of vegetable oil.
Cut the chicken breasts into strips. Heat half the oil in a skillet and fry the chicken pieces, stirring occasionally, for 5 minutes, until lightly browned. Then, transfer the chicken to a separate bowl. Peel the mango, remove the pit and dice the flesh. Free the pepper from seeds and stalks, cut into strips. Peel the carrots and also cut into strips. Heat the remaining oil in a skillet. Fry the chopped onion rings and chopped garlic, stirring constantly. Then add the mango and vegetables. Cook for another 2 minutes, then return the chicken to the pan, add both sauces, stir, cover and cook for another 2-3 minutes.
Chicken breasts in lemon marmalade glaze
Ingredients: skinless and boneless chicken breasts 4 pcs., Finely grated zest and juice of 1 lemon, 3 tbsp. spoons of liquid jam, 2 cloves of garlic, 1 tbsp. spoon of Dijon mustard, 2 teaspoons of ground black pepper.
Make 2-3 cuts on each chicken breast with a knife. Mix the jam with the zest and lemon juice, garlic, mustard and pepper passed through a press. Place the breasts in the mixture and leave to marinate for at least an hour, or better overnight. Then put the chicken in a baking dish, pour over the marinade and send to the oven, preheated to 200 degrees. Bake 25-30 minutes until the breasts are tender, periodically pouring marinade over.
Chicken Breasts Stuffed with Spinach
You will need: 4 chicken breasts with skin, but no bones, ½ pack of spinach (about 80 g), 4 tbsp. tablespoons of crumbled feta cheese, 2 tbsp. tablespoons of vegetable oil, sliced tomato 1 pc., dry white wine 0.25 ml, salt and pepper.
Rinse spinach, dry, chop finely. Mix with feta, lightly pepper. Lift the skin on the chicken breasts and stuff with the spinach and feta mixture. Season with salt and pepper to taste. In a skillet preheated with oil, place the chicken skin side down and fry until a crust appears. Then turn over and fry the other side. Pour in the wine, put the tomato slices on the breast, cover and cook for another 10-15 minutes.
Chicken Breasts in Orange Balsamic Sauce
Ingredients: 4 skinless and boneless chicken breasts, 150 ml fresh orange juice, 1 tbsp. a spoonful of cane sugar, 150 ml of chicken broth, a pinch of black pepper, 3 tbsp. tablespoons of balsamic vinegar, 2 tbsp. tablespoons of vegetable oil, a little butter, salt.
Cut each chicken breast in half. Beat off the resulting pieces, sprinkle with pepper. Fry in vegetable oil for 5 minutes. Next, pour half of the vinegar, broth and juice on the chicken, salt, bring to a boil and reduce heat. Simmer for another 5 minutes, periodically turning the breasts and pouring the sauce over them. Then, stirring in sugar, add butter, remaining vinegar and keep on the stove for a while until the sauce evaporates and the meat turns golden.
