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The culinary technique of poaching - slow boiling in small amounts of liquid at a certain temperature - will help make chicken breast juicy without overcooking. Boiled chicken is much healthier than fried chicken. It's ideal for salads and sandwiches, it can be added to stews and casseroles, a hot breast seasoned with sauce and a side dish of vegetables makes a wonderful healthy dinner.

How to prepare chicken breast for boiling

The ideal way to retain all the juices in a boiled chicken breast is to slowly simmer it in a flavored liquid just below the boiling point. In world culinary practice, this technique is called poaching (from the French word pocher), this is how they prepare not only chicken, but also other poultry, as well as fish, meat, and offal, if they want to preserve their taste as much as possible without resorting to sealing over high heat. It is known that for a rich broth it is better to take meat on the bone, so if you are preparing a sauce from the broth, then choose a whole breast with skin and bone. If you don't plan to use chicken broth and are interested in cooking the breast as quickly as possible, take only the meat. It is better to cut the plump chicken breast in half lengthwise, and if you are in a hurry and you need the meat chopped, then cut it into cubes. Before cooking, the chicken should be quickly rinsed under running water and then dried with a paper towel.

What to cook juicy chicken breast with

You can boil chicken breast in plain water, without even adding salt, if you want complete purity taste, but, as a rule, when poaching they try in every possible way to diversify the taste and aroma of the product, using various liquids, aromatic herbs, roots and spices. Chicken meat is boiled in: - chicken broth, - apple cider, - natural dry white wine or a combination of these liquids. Also put in water: - onions cut into wedges, - leek stalk, - peeled and sliced ​​carrots, - root or celery stalks, - dill, parsley, rosemary and thyme, - lemon juice and zest, - garlic cloves, - cloves, - bay leaf, - peppercorns.

To prepare poached breast, you can take an ordinary deep frying pan, high enough to immerse the entire meat in the liquid.

How long to cook chicken breast

Bring the liquid to a boil and immediately reduce the heat, add herbs and spices if desired, and reduce the heat to medium. Place the chicken breast in the cooking dish, making sure that the liquid covers the entire product. Cover with a lid. You need to cook at a temperature of about 85–90 degrees, that is, when rare bubbles form in the water, broth, or other liquid, but not at a boil. Chicken breast on the bone with skin is boiled for about 30 minutes, meat freed from bone and skin is boiled for 15 to 20 minutes, diced chicken breast is boiled for about 10 minutes. Remove the finished chicken using a slotted spoon; if the broth is to be used for sauce, it is filtered.

The finished boiled breast can be stored in the refrigerator in an airtight container for no longer than 2-4 days; if you wish, you can freeze it, then it will be usable for two months.

Try making poached breast with apples. It's delicious healthy dish. You will need: - ½ glass of clarified apple juice or natural apple cider; - 1 clove of garlic; - ¼ teaspoon dried tarragon; - skinless and boneless chicken breasts with a total weight of 400 g, cut in half lengthwise; - 1 medium apple, cored and cut into slices; - 1 tablespoon of water; - 1 ½ teaspoons cornstarch.

In a small wide saucepan or frying pan, combine the apple juice with dried tarragon, add peeled garlic, bring liquid to a boil and reduce heat. Cover the dish with a lid and cook the chicken for 5 minutes, add the apple pieces, cover again and cook for another 4-5 minutes. Remove the chicken and apples with a slotted spoon, place on a plate and cover with foil. Stir the water and starch into the broth and simmer until the sauce thickens, about 2-3 minutes. Pour the sauce over the chicken breasts and serve.

It is highly valued by all nutritionists in the world due to the fact that it contains a lot of protein and almost the entire collection of B vitamins, but from the point of view taste qualities It has a noticeable disadvantage - dryness. Many people cope with this problem by generously seasoning it with oil and fatty sauces, but at the same time the overall usefulness of the dish tends to zero. How to cook juicy chicken breast that won't leave a lump in your throat?

Minimum calories

For people who strictly monitor their diet and cannot afford breading and cheese, but are terribly bored with boiled breast, there is a more loyal recipe, in which breast and spices, but no less pleasure from the taste.

You will need:

  • chicken fillet - 500 grams;
  • favorite dry spices/mustard beans/curry paste/adjika, etc. - to taste;
  • salt, pepper - to taste.

Divide the chicken fillet into portions, beat it, spread spices on each side, leave for 5 minutes. Heat a heavy-bottomed frying pan (non-stick or ceramic) extreme case- good old cast iron), place the fillet, salt and pepper directly in the pan, cook for 3-5 minutes on each side over medium heat. Don't worry, the meat won't burn, and you'll always know how to cook juicy chicken breast a quick fix without harm to the waist and health.

What to do if your soul requires cutlets?

Give them to her! But with reservations. Despite the fact that chicken breast is a bit dry on its own, when combined with other juicy and light products she turns out beautiful. For example, chicken cutlets with cabbage added:

  • minced chicken breast - 300 grams;
  • onion - 1 pc.;
  • stewed in own juice cabbage - 300 grams;
  • breadcrumbs or bran for greater health benefits - 2 tbsp. spoons;
  • salt, pepper, spices - to taste.

Mix all the ingredients, put in the refrigerator for an hour, then form cutlets, roll in breadcrumbs, fry or bake. All! This recipe is juicy chicken breasts elementary, but the taste will surely please you.

The expectations of amateur cooks to enjoy the delicate taste of white poultry meat in the finished dish are often a fiasco. This is because understanding how to make chicken breast soft and juicy comes with experience. But first, of course, you need to study the theory. Namely, the rules for selecting, processing and delicate products.

How to choose the right chicken breast?

In stores, poultry breasts are sold completely filleted, on the bone (keel) or on the bone with skin. It is advisable to choose different options for different cooking techniques.

So, bone-in breast with skin is most suitable for cooking. The broth from such a product turns out rich and moderately fatty. For frying and baking, it is better to take a bone-in chicken breast without skin. Fully filleted meat is suitable for both frying and baking. The advantage of fillet is that it is completely ready for processing. The disadvantage is the price, which is an order of magnitude higher than meat on the bone.

The freshness and quality of the product is determined by the following indicators:

  1. The meat is elastic; when pressed with a finger, there are no dents left on it. Color – pink.
  2. The fibers are dense, without defects, foreign inclusions, hematomas, or breaks.
  3. The breast is medium in size, with smooth edges. If the fillet is too large, growth hormones were most likely added to the chicken's feed.
  4. The flabby appearance of the chilled fillet indicates that it was previously frozen.

Sale of chilled chicken meat is allowed within 5 days provided it is stored in the refrigerator (temperature from 0 to +2 degrees). If the shelf life of the product exceeds 5 days, it means the meat has been treated with preservatives. It's not worth buying such a breast.

Ways to make breast meat juicy

Cooking juicy chicken breast

Let's start with the basics. Frozen meat must be completely thawed before cooking. But not in the water and not on the table. Moreover, there is no need to defrost the chicken in microwave oven. The delicate product requires appropriate handling and, when quickly defrosted, becomes hard and rubbery. Correct option– defrost the chicken breast in advance by placing it on the bottom shelf of the refrigerator.

The second rule for cooking juicy breasts. If cooked in small pieces, be sure to lightly beat the meat. For this, use a culinary hammer with a smooth (this is important) side. You only need to cut the chicken breast into pieces across the muscle fibers.

Third rule. The whole chicken breast, which is to be baked in the oven or fried in a frying pan, must first be kept in a salty solution with spices and marinated. Thanks to the marinade, white dietary meat after heat treatment will remain just as tender, soft, and juicy.

The easiest way is to salt the chicken. The task is this:

  1. A deep cut is made in the thickest part of the breast. This will ensure that the meat is salted evenly.
  2. Place the chicken in a deep container and fill it completely with water.
  3. The water is poured into a saucepan. Salt and sugar at the rate of 45 g of salt and sugar per 1 liter of liquid.
  4. The brine is cooked after boiling for a couple of minutes. Cool.
  5. Pour over the chicken breast and leave to salt for 3 hours in the refrigerator.

Drain immediately before cooking. Dry the meat with a paper towel.

Various sour or sweet and sour marinades help prepare soft, juicy breasts. They are prepared from citrus fruits (lemon, grapefruit, lime, orange), sour berries (gooseberries, currants), pineapple, etc. A successful marinade for chicken is obtained from soy sauce and wine vinegar.

White poultry goes well with fermented milk products. To marinate chicken, you can use sour cream, yoghurt, kefir, yogurt and even fresh milk. You can get a tender chicken breast if you cook it in a creamy or cheesy, sweet tomato sauce.

Breast fried in a frying pan will remain juicy if large pieces are breaded. The breast, divided into portions, is dipped in eggs beaten with salt and pepper, then in flour and breadcrumbs.

How to properly cook tender chicken breast?

Tips: How to Make Chicken Breast Tender and Juicy

Basic cooking methods dietary meat– boiling, steaming, frying and baking. The most convenient method is steamed. Depending on the size of the pieces, steam the chicken for 15–25 minutes, no longer.

You also need to know how to cook chicken. Ideally, the meat is placed in boiling vegetable broth. But regular salted water will do. Provided that the chicken will be placed in the pan after the liquid has boiled.

Cooking tender breast takes no more than 10 minutes. Then turn off the fire under the pan and leave the meat in hot water(broth) leave for another 15–30 minutes.

The main rule of frying chicken breast in a frying pan is not to delay the process. This type of meat needs to be cooked quickly over high heat. Depending on the thickness of the pieces, fry the chicken in vegetable oil on each side for 3-4 minutes, without covering with a lid. Then reduce the heat to medium, cover the pan and simmer the breast for 6-8 minutes.

At the end of frying, you can season the meat with butter and add garlic, thyme, and rosemary for flavor. Pepper and enhance the taste with your favorite spices.

Place the finished fried breast on a plate and cover loosely with foil. After 5–7 minutes, when the meat has rested, you can begin serving the dish.

Bake chicken breast according to the same principle - very quickly, at high temperature. To make the end result juicy and tender in taste, it is best to bake the breast in foil or a sleeve.

In the oven, seasoned and oiled meat is cooked for 12–15 minutes at a temperature of 160–180 degrees. Before serving, the baked breast, as after frying, is allowed to rest a little.

Marinade for chicken breast with lemon

Methods for marinating chicken breast

The lemon marinade gives the chicken breast tenderness and juiciness. To prepare it use:

  • lemon – 1 pc.;
  • garlic – 2 cloves;
  • a pinch of salt and pepper;
  • onion – ½ head;
  • green.

The recipe is:

  1. The chicken breast is cut into portions or left whole, making cuts in the thick parts.
  2. The meat is salted and rubbed with pepper. Place in a deep plate.
  3. Sprinkle the chicken on top with finely chopped onion and chopped herbs, passed through a press.
  4. Lemon is cut into thin circles. Place on the breast.
  5. Cover the meat with a lid. Marinate for 30 minutes.

If you don't have time to wait, you can simply rub the breast with spices and seasonings, and then generously pour in lemon juice. Then immediately place it on a hot frying pan. The lemon juice will mix with the hot oil and form a thin crust, which will keep all the juices inside the fibers of the meat. The chicken will be tender and very soft.

Recipe for orange filling for baked chicken breast

Baked chicken breast with orange dressing

White poultry meat turns out to be incredibly tasty and tender when baked with oranges. For filling you need the most ordinary ones.

  • 100 ml low-fat yogurt;
  • 2 oranges;
  • 4 egg whites;
  • 1 tsp. lemon juice;
  • A pinch of salt.

What to do:

  1. The breast is prepared for baking as usual. Place in a baking dish greased with butter.
  2. Beat the egg whites until stiff with a hand mixer. Halfway through the process, add lemon juice and add salt.
  3. One large orange is peeled and the pulp is crushed. Mix with yogurt.
  4. Carefully combine the protein foam and the orange and yogurt mixture.
  5. The chicken breast is generously poured with the prepared dressing. Place in an already hot (200 degrees) oven. Bake for 10 minutes.
  6. Meanwhile, the second orange is peeled and cut into thick rings.
  7. Take the meat out of the oven. Lay out on top.
  8. Return the dish to the oven. Bake for 10 minutes at 150 degrees.

If desired, the chicken breast can be stuffed with garlic before baking. This will give the finished dish an incredibly appetizing aroma. You can also use spices and seasonings for poultry, but without fanaticism.

You can find out another recipe for making juicy and tasty chicken breast by watching the video:

What is best to serve with and how to serve chicken breast?

Methods for serving chicken breast

If boiled chicken is not part of a multi-component dish (salad, sandwich, etc.), the best side dish for it would be rice or mashed potatoes. Dietary meat goes well with grilled vegetables and light casseroles.

You can serve fried or baked chicken breast with potatoes (boiled, fried, fried), rice with vegetables, stew, pasta, cereal porridges, legumes and vegetable purees. Meat cooked with cheese or cream goes well with pasta, potato pancakes, and pancakes. An excellent addition to juicy chicken breast are light summer salads of vegetables and herbs.

Serve the boiled breast on portioned plates. A piece of warm meat is placed next to the side dish and/or salad and poured over with sauce. Decorate with chopped herbs.

Baked and fried chicken You can serve it the same way. The only difference in presentation is that before placing it on a plate, a piece of meat is cut crosswise at an angle. Place next to or on top of the side dish, cut side up.

Chicken breast pieces cooked in a frying pan or in the oven can be served on one large platter. The meat is laid out in a pyramid and decorated with herbs. and refills are served separately.

As you can see from the above, making chicken breast juicy is not that difficult. You just need to remember about the limited time of heat treatment of a capricious product, never overexpose the meat to the fire. And marinades, sauces and fillings, for which there are many recipes, will help you prepare a wide variety of delicious dishes from white poultry meat.

To prepare a tasty and juicy dish from chicken breast, you need to know some subtleties and secrets. Experienced housewives most likely have a couple of signature recipes that they use. Most often, to give chicken breasts juiciness and softness, they are marinated or breaded. Each of these methods is good in its own way and helps to prepare a delicious dish.

It is worth considering each method of cooking meat in more detail. So, marinating. To do this you will need the following ingredients:
- fillet or whole chicken breasts – 500-800 grams;
- one egg;
- 3 tablespoons of mayonnaise;
- 3 tablespoons of flour;
- 3-4 cloves of garlic;
- salt and spices to taste.

If you bought whole chicken breasts, they should be thoroughly washed under running water, skinned and separated from the bones. After there is only one meat left, it can be cut into fairly large pieces. If a fillet was purchased, it is washed, dried a little with a paper towel and divided in half.

When the meat is cut, you can start the marinade. To prepare it, you need a container in which you can then place all the chicken breasts. The container breaks raw egg, then mayonnaise and flour are added, everything is thoroughly mixed, salt and pepper to taste. The garlic is peeled and passed through a press. The marinade needs to be mixed thoroughly again and the chicken breasts should be added to it. It is recommended to carefully roll them in the sauce so that each piece is soaked. After all the manipulations, you need to put the dishes with meat in the refrigerator. The minimum marinating time for breasts is 1 hour, but the longer they sit, the softer and juicier the dish will be.
There are several ways to prepare marinated meat. The most common option is frying. Add a little to the hot frying pan vegetable oil, and the breast, along with the remaining marinade, is fried on both sides until a golden crust forms. A healthier cooking option chicken fillet- baking. Both the sleeve and the foil are suitable for this method. Whatever is chosen for baking, the meat will need to be marinated. This will improve the taste of the dish. Cook at 180 degrees for about 30 minutes.

Chicken meat can be made no less tender and tasty if you bread it correctly. For cooking you will need the following products:

Chicken breasts 500-800 grams;
- 1\2 teaspoon of salt;
- almonds 50 grams;
- a piece of bread;
- one egg;
- zest of one lemon;
- ground black pepper.

Chicken breasts must be cut as described above and beaten a little with a hammer. Pour warm water into a separate pan and dissolve the salt there. Use liquid so that all the meat is hidden. Now the breasts are placed in a container for thirty minutes. During this time, you can prepare the breading. If necessary, peel and chop the almonds in any convenient way: with a masher, blender, meat grinder, or simply chop and place in a deep bowl. Crumble the bread into it. It is advisable for the bun to be dry. Almonds and bread crumbs are mixed - this will be the breading. Then break the egg into a separate plate and grate the lemon zest, add pepper, mix everything thoroughly.

After half an hour, you can start frying the chicken breasts. The frying pan is placed on the fire, a little vegetable oil is dripped onto it. The soaked meat is first dipped in egg with zest and ground pepper, and then rolls in the prepared breading. The breast is placed in a frying pan and fried for 5 minutes on each side, no need to cover with a lid. The meat should be browned, crispy and at the same time very juicy. It is recommended to serve the dish hot. It can be supplemented fresh vegetables and any side dish.