Chicken fillet is one of the most popular foods in the world. Dishes from it can be found in any cuisine in the world. High in protein, low in fat, fillets cook quickly and go with a variety of foods.
Baked chicken fillet
A popular dish is baked chicken fillet. Place the washed fillet dried with kitchen towels on a baking sheet lined with baking paper, season with salt and pepper and bake at 170 ° C for 10-15 minutes, depending on the thickness of the meat. In order for the fillet to be fragrant and juicy, it can be pre-marinated for a short time or wrapped in strips of bacon and baked on a vegetable pillow, as well as cooked in foil envelopes.
For chicken fillet, a citrus juice and herbal marinade is perfect.
Chicken fillet rolls
Chopped chicken fillet is an excellent base for mouth-watering rolls. They can be stuffed with minced meat from fried mushrooms and onions, spinach, asparagus pieces, olives, cherry tomatoes, and herbs. Roulettes are tied with baking twine or fixed with a toothpick, fried in melted butter and baked at a temperature of 210 ° C for 20-25 minutes.
Fillet pieces in sauce
Chicken fillet cut into pieces can become both a classic cuisine dish - beef stroganoff, chicken in a creamy sauce with mushrooms, and an oriental dish. In Japanese, Chinese, Thai cooking, there are dozens of recipes for making fillets with vegetables, nuts, mushrooms, using soy, fish and other exotic sauces.
You can make minced meat from chicken fillet for cutlets or meatballs, but only on condition that more fatty meat from the thighs is added to the breasts.
So, for one of the most popular Chinese dishes - sweet and sour chicken, you will need:
- 100 ml of cold soda water;
- vegetable oil for frying;
- 140 grams of wheat flour;
- 25 grams of cornstarch;
- 4 chicken breasts;
- 1 red bell pepper;
- 2 chili peppers;
- 1 can of pineapples, canned in their own juice (400-500 grams);
- 100 grams of powdered sugar;
- 100 ml of rice vinegar;
- 50 grams of plum puree;
- chopped green onions.
Cut the stalk from the pepper and remove the seeds, cut the pulp of the bell pepper into thin strips lengthwise, cut the chili into thin rings. Pour the juice from the pineapples into a small saucepan, add the bell peppers and bring the mixture to a boil over medium heat. Cook for about 10 minutes, then chill slightly and blend in a blender. Return the sauce to the stove and add the fruit chunks, hot peppers, plum puree, sugar, and vinegar. Simmer until the sauce is shiny and sticky.
Mix sparkling water with the same amount of cold water and salt, add flour and make a thin dough. Put the cornstarch on a plate. Cut the fillet into thin long strips. Heat oil in a wok. Dip fillet pieces in starch, then in dough and deep-fry. Place on a plate lined with paper tea towels. Before serving, arrange the chicken into portioned plates, top with the sauce and sprinkle with chopped green onions.
Diet chicken fillet
For dietary nutrition, chicken breast can be steamed or plowed. Fillets are pasted in a small amount of liquid - water, broth, to which you can add a little wine, herbs, lemon zest.
