It is not for nothing that the breast is considered the best and most useful part of the bird, because it contains little fat and enough complete protein for the needs of the human body. White meat dishes are very tender and light. Bake chicken breasts in a flavored sauce, under a fur coat or in foil.
Baked chicken breasts in honey sauce
Ingredients:
- 4 chicken breasts;
- 40 g of honey;
- 70 g brown sugar;
- 70 ml of red wine vinegar;
- 1 tbsp. wheat flour;
- 1 tsp each dried thyme, ground paprika and salt;
- 50 g butter;
- 50 ml of vegetable oil.
Combine honey with brown sugar, top with vinegar and heat in a small saucepan or saucepan. Boil everything and immediately remove the dishes from the heat. Combine the flour with spices and salt and rub the white meat with the resulting dry mixture. Melt the butter and pour with the vegetable into an ovenproof dish. Place the washed and dried pieces of chicken there and twirl them with tongs or two forks until they become greasy. Roast the chicken breasts for 20 minutes at 200oC, then drizzle with the honey sauce and cook for another 20 minutes, periodically moisturizing the resulting juice.
Chicken breast under a spicy "fur coat"
Ingredients:
- 1 chicken breast;
- 3 thick mugs of pineapple, fresh or canned;
- 50 g of hard cream cheese;
- 100 g of 20% sour cream;
- 1/3 tsp each sweet paprika, curry and ground white pepper;
- 1 tsp salt;
- vegetable oil.
Remove the skin, bones and cartilage from the breast and cut it lengthwise into 4 pieces. Use a culinary hammer to beat them off on both sides, mash the curry well, paprika and half the salt. Coat a baking dish with vegetable oil and place the chicken chops in it. Slice pineapple “washers” into thinner slices and cover the meat with them. Whisk the sour cream with the remaining salt and pepper and spread the fruit layer evenly. Sprinkle everything with grated cheese and place in an oven preheated to 180oC for half an hour. Prepare crumbly rice for your poultry.
Chicken breast in foil with vegetables
Ingredients:
- 300 g of chicken breast;
- 1 onion;
- 1 small red bell pepper;
- 1 carrot;
- 1-2 cloves of garlic;
- 20 g of dill;
- 1/3 tsp each marjoram and rosemary;
- salt;
- vegetable oil.
Season the chicken breast with salt and season with marjoram and rosemary. Peel the onion and chop into half rings. Peel the bell peppers and cut into strips, like the carrots. Put everything on a greased double sheet of foil, cover with a piece of meat, sprinkle with chopped dill and crushed garlic. Wrap the food in an airtight bag, transfer to a baking sheet and place in the oven at 180oC for 40 minutes. Serve the breast with baked vegetables as a side dish.
