On the basis of boiled chicken breast, you can prepare many delicious interesting dishes. So that the bird does not turn out to be fresh and dry, it should be cooked with the addition of lavrushka, black peppercorns and other spices to taste. And, in addition, cool directly in the broth for juiciness.
Boiled chicken breast in a slow cooker
Ingredients:
- chicken breast - 630-650 g;
- lavrushka - 4-5 leaves;
- allspice peas - 6-7 pcs.;
- salt and herbs to taste.
Preparation:
Rinse the chicken. If necessary, cut off the skin and upper inclusions of fat from it. Remove any white veins that come across. Place the whole breasts in the bowl of the "kitchen helper". All the ingredients declared in the recipe, except for fresh herbs, should be sent there at once.
Lavrushka must be used in whole leaves. And be sure to throw it away after the device is finished. Otherwise, the broth will taste slightly bitter.
Cook poultry in the Soup program. The whole cooking process will take 40-45 minutes. Sprinkle the finished chicken with chopped herbs and serve for dinner. The tasty, aromatic broth should not be poured out. Better to crumble boiled eggs into it and eat with gusto with fresh bread as a light first course.
Custard breast in milk
Ingredients:
- chicken breast - 550-600 g;
- high fat milk - 800-850 ml;
- any dry spices to taste.
Preparation:
Rinse the chicken and get rid of all that is superfluous. Dry the breast slightly. Use a sharp knife to randomly cut it into miniature pieces. Add the selected spices to them and mix well. The easiest way is to use a special chicken assortment. It contains exactly those aromatic herbs and seasonings that are ideally combined with the bird. If there is no salt among the spices, it should be added separately to taste. Mix the pieces of breast with dry ingredients well. Transfer the mass to a saucepan with a thick bottom and sides. Leave in this form for about a quarter of an hour.
Boil milk separately. Pour the present contents of the pan directly with actively boiling liquid. The milk must completely cover the ingredients. Stir quickly with a wide spatula so that the pieces of the bird do not have time to stick together.
Close the pan with all the contents. Wrap it up carefully. It is advisable to wrap it in a thick blanket or winter jacket. Leave the structure in this form for about 70 minutes. If the hostess has a good thermos on hand, you can use that too. Then the chicken is placed in the bowl and is also poured with boiling milk. Further - the thermos must be closed and left for an hour without additional wrapping.
After the specified time, you can drain the liquid from the pieces of poultry. After taking a sample, you will most likely need to add salt to the bird.
Boiled chicken breast sausage
Ingredients:
- minced chicken - 180-200 g;
- chicken breasts - a pound;
- egg - 1 pc.;
- milk (fat) - half a glass;
- curry, turmeric, salt, paprika - 1 small each. spoon;
- pepper to taste.
Preparation:
Remove the skin from the chicken fillet. Cut it into pieces. Pass each through a meat grinder. The mass should come out with small pieces.
Combine ready-made homogeneous minced meat with processed breasts. Pour the contents of a raw egg, all the milk into the mass. Add the declared spices and salt immediately. Their composition and quantity can be changed according to your own taste. Mix the composition well with a wide spoon so that the spices are evenly distributed over it.
Put the resulting mass in a baking sleeve or a bag for a similar purpose. Form the sausage with your hands directly in the coating. Tie ends securely like candy.
Additionally, fix the resulting structure using several layers of cling film. You need to wrap the future sausage up and down.
Send the workpiece to a large pot of actively boiling water. After boiling again, reduce the heating of the stove. Cook the sausage under these conditions for about 70 minutes. Cover the pan with a lid on top.
Remove the finished sausage from the liquid, let it cool, and then put it in the cold for 3-4 hours. Remove all coating layers from the dish before serving. Cut it into round pieces and remove a sample.
Boiled chicken breast cutlets
Ingredients:
- chicken breast (pre-cooked until tender) - 250-300 g;
- mashed potatoes - half a kilo;
- eggs - 1 pc.;
- bread crumbs for breading - 5-6 tbsp. l.;
- refined oil to taste.
Preparation:
Put the ready-made cooled puree in butter and milk / cream into a large bowl, convenient for mixing. For such a dish, you can also use yesterday's dish. For example, the mashed potatoes that remained in large quantities after the festive feast. In this case, it must first be thoroughly kneaded with a fork.
Chop the pre-cooked chicken breasts as finely as possible. It is advisable to cool the finished poultry directly in the broth, then the meat will turn out to be juicier and tastier. Mix small pieces of chicken with mashed potatoes.
Send a raw egg, salt and pepper to the resulting mass. Mix everything thoroughly. Divide the mass into miniature balls. Make a small cutlet from each. They can be both round and oval. Pour the crumbs onto a flat plate. Roll chicken and potato blanks in it. Fry original cutlets in hot oil on both sides. It is especially delicious to cook them with a mixture of vegetable and butter.
Serve the finished cutlets immediately. As an addition to them, sour cream with the addition of mashed garlic or ready-made mushroom sauce is perfect.
Boiled chicken breast pate
Ingredients:
- chicken breasts - 650-700 g;
- non-aromatic vegetable oil - 60 ml;
- white onions - 4 pcs.;
- carrots - 1 pc.;
- walnuts (peeled) - full glass;
- salt - ½ tsp;
- ground nutmeg - 1 pinch;
- garlic - 2-3 cloves;
- freshly ground black pepper - a couple of pinches.
Preparation:
Rinse the chicken breast thoroughly. Place the poultry in a pot of salt water along with the peeled carrots. Cook both products together until cooked through.
Send cooled food to a blender. Pour the peeled walnut kernels there immediately. It is very important to make sure that not a piece of shell gets into the bowl of the device. Otherwise, even a couple of hard crumbs can ruin the whole dish.
Add salt, garlic and a little broth. Kill all the ingredients with a blender until smooth. Pepper the resulting composition and add nutmeg to it.
Peel the onion and cut into very small pieces. Fry in any fat until golden brown. After adding the onion pieces to the pate, beat it again.
The ready-made appetizer is delicious to try both cold and warm. Serve it with fresh wheat bread or brown toast.
Caesar with boiled chicken breast
Ingredients:
- chicken breast - 1 pc.;
- leaf lettuce - 100-150 g;
- parmesan - 60-70 g;
- loaf - half;
- cherry - 10 pcs.;
- olive oil - half a glass;
- raw eggs - 2 pcs.;
- lemon / lime - half;
- sweet mustard - 1 mal. the spoon;
- garlic, salt, pepper - to taste.
Preparation:
Pour the chicken breast with salted water and cook until cooked. Cool, cut into large pieces. Set aside for a while.
Remove the crusts from the loaf. Cut the pulp into neat medium-sized cubes. Spread the pieces over the baking sheet. Sprinkle with oil (you can use garlic, then the croutons will be more aromatic), sprinkle with fine salt. Bake the bread in the oven until a light golden blush appears.
Finely grate the Parmesan. This particular cheese is ideal for "Caesar", so it is not worth replacing it with "Dutch" or "Russian" in order to save money.
Immerse the eggs in actively boiling water for exactly 1 minute. Time to detect from the moment the liquid re-boils. Remove eggs from water and cool completely. Send the semi-liquid contents into a small bowl, combine with the juice from half a lemon (strained from the seeds), mashed garlic, salt and pepper. Beat the resulting sauce well with a hand whisk. It should turn out to be thick - about like low-fat sour cream.
Rinse and dry lettuce leaves. Tear them straight with your hands and distribute them on serving plates. Pour a little sauce on top and spread it over the greens.
Put pieces of chicken breast and croutons on the salad. Sprinkle whole cherry or their halves. Cover everything with ready-made crackers and chopped cheese. Pour out the remaining sauce. Serve the appetizer to the table immediately after cooking.
Boiled chicken breast tartlets
Ingredients:
- pre-cooked chicken breast - 380-400 g;
- boiled egg - 1 pc.;
- garlic - a couple of cloves;
- cheese - 80 g;
- mayonnaise, salt, spices - to taste;
- tartlets - 14-15 pcs.;
Preparation:
Waffle tartlets are best used. But you need to fill them with filling just before serving, otherwise they will get very wet and ruin the whole dish.
Chop the cooled boiled chicken very finely. Fold into a salad bowl. There, send the ingredients crushed with a grater - this is cheese and an egg boiled to a hard center. Season the mass with mayonnaise mixed with salt with your favorite spices and chopped garlic. If desired, the amount of the latter can be reduced.
Fill the tartlets with the resulting salad. Serve them to guests instantly.
"Well-fed husband" salad
Ingredients:
- boiled chicken breast - 1 pc.;
- boiled eggs 0 4-5 pcs.;
- pickled champignons - 1 standard can;
- pickled cucumbers - a couple of medium;
- sweet purple onion - 1 pc.;
- fresh cucumber - 1 pc.;
- cheese - 70 g;
- bell pepper - 1 pod;
- mayonnaise, salt - to taste.
Preparation:
Drain the marinade from the mushrooms. If they were canned whole, then cut each mushroom into several pieces. Cut the cooled meat and eggs into small neat cubes. One boiled protein should be set aside right away to decorate the treat.
Cut the raw onion into the smallest cubes. You should definitely try one of the bites. If the onion is not sweet, but with a clear bitterness, it should be poured with lime / lemon juice (1 tablespoon will be enough) for 6-7 minutes.
Chop the fresh cucumber at random. For example, thin plates. Experienced chefs note that it is also delicious to replace it with fresh zucchini or, for satiety, with boiled potatoes. Also chop the pickled vegetable.
Mix all prepared ingredients. Season with salted mayonnaise.
Cover the dome shape with foil. Tamp the appetizer into it. Transfer the dish to a large, flat plate. Remove the cover carefully. Sprinkle the treat with chopped cheese. Put a flower out of thin strips of sweet pepper on the surface of the salad. Sprinkle the middle with crumbled yolk. Let the dish sit in the refrigerator before serving.
