Chicken fillet is a product that does not require lengthy pre-cooking. Dishes from it are prepared quickly, but they turn out to be tasty and varied. If desired, more complex dishes can be made from chicken fillet, worthy of becoming a decoration of the festive table.
Fried chicken fillet
Carefully beaten and fried chicken fillets are the basis for many classic dishes. There are especially many such recipes in French and Italian cuisine. Often chicken fillet is breaded in breadcrumbs mixed with herbs or fried after dipping it in batter. It is sometimes fried in hot oil for a short time to keep the meat tender and juicy. Sauce is certainly served with such chicken - a delicate creamy or piquant and spicy gravy makes the dish especially delicious. Sometimes fillets are fried, without beating, and brought to readiness by warming up in sauce. Roasted chicken dishes include Chicken Diana and Chicken Veronique, Chicken Pikkata and Chicken Alfredo, various chicken escalops and schnitzels.
Cook the famous Veronique Chicken for a taste of classic French chicken fillet recipes. You will need:
- 4 chicken breasts;
- 2 teaspoons of olive oil;
- 1 clove of garlic;
- 60 ml of dry white wine;
- 500 grams of seedless red grapes;
- 125 ml of chicken broth;
- 8 sprigs of thyme;
- 60 ml cream 20-30% fat.
Heat oil in a deep skillet. Fry the breasts, washed under running water and dried with paper kitchen towels, one at a time for 2-3 minutes until golden brown. Cut the garlic into thin slices and fry in the same pan until a distinct aroma appears. Return the chicken to the garlic, pour in the wine. Heat over high heat for 1 minute, reduce heat and add grapes, thyme and broth. Cook the dish over low heat for 10 minutes. Remove the chicken and place on plates, pour the cream into the pan, increase the heat and cook the sauce for 1-2 minutes, until thickened. Pour over the fillets and serve.
Chicken fillets can also be marinated and grilled. For chicken, marinades are suitable not only based on vinegar, but also with lemon juice, kefir, wine, soy sauce.
Stuffed chicken fillet
Chicken fillet is often stuffed with cheese, ham, mushrooms, vegetables. Popular Italian filling is spinach and soft cream cheese. Fillet is made into rolls or cut into a "book" to put the filling, breaded, wrapped in strips of bacon, fried and baked in the oven. One of these dishes is the famous Cordon Blue fillet, the same category includes magnificent, juicy Kiev cutlets.
Chicken fillet as an ingredient in other dishes
Chicken fillet is often one of the ingredients for casseroles, pies, salads. Risotto, curry, biryani are prepared with fillet. A modification of the Caesar salad, in which grilled chicken breasts are placed, is very popular. From filleted chicken thighs, juicy and tender minced meat is prepared for dumplings, ravioli, gueza, terrine and simple pancakes.
Chicken fillet is often poached - boiled in a small amount of liquid with spices. This chicken can be served with sauces, cut for sandwiches and salads. It is perfect for diet food.
Sliced chicken fillet
Chicken fillet, cut into pieces, cooks in minutes. It can be used to make beef stroganoff or stir-fry, chikken masala. Breaded such pieces, they can be baked in the oven and get crispy and aromatic sticks. For this dish you will need:
- 1 kilogram of chicken fillet, cut into "sticks";
- 1 glass of flour;
- 1 teaspoon of salt;
- 2 chicken eggs;
- 1 teaspoon of honey;
- 1 teaspoon of Dijon mustard;
- ½ cup chopped walnuts;
- 1 cup sesame seeds;
- 1 teaspoon of chopped rosemary leaves;
- 1 cup bread crumbs.
Preheat oven to 200C. Combine chopped nuts, sesame seeds, bread crumbs, rosemary and ¾ teaspoon salt. Pour into a wide, shallow dish. In a similar bowl, combine the remaining salt and flour. In the third, beat the egg with honey and mustard. Breaded the sticks first in flour, then in the egg mixture, and then in crumbs. Place on a baking sheet lined with baking paper and bake for 15-20 minutes. Serve with gravy and fresh vegetable salad.
