Chicken fillet is a product that does not need long preliminary cooking. Dishes from it are prepared quickly, but are tasty and varied. If desired, more complex dishes worthy of becoming a decoration of the festive table can be made from chicken fillet.
Pick your recipe
Fried chicken
Thoroughly beaten and fried chicken fillet is the basis for many classic dishes. Especially a lot of such recipes in French and Italian cuisine. Often chicken fillet is breaded in breadcrumbs mixed with herbs or fried after dipping in batter. Sometimes they are fried in hot oil for a short time to keep the meat tender and juicy. Sauce is certainly served to such chicken - a soft creamy or spicy and spicy sauce makes the dish especially delicious. Sometimes the filet is fried, not beating, and brought to readiness by heating in the sauce. Fried chicken fillet dishes include Chicken Diana and Chicken Veronique, Chicken Pikkata and Chicken Alfredo, various chicken escalopes and schnitzels.
Make the famous Veronique chicken to experience the splendor of classic French chicken 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 red seedless grapes;
- 125 ml of chicken stock;
- 8 branches of thyme;
- 60 ml of cream 20-30% fat.
Heat oil in a deep frying pan. Rinse 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 the wine. Warm up over a high heat for 1 minute, reduce heat and add grapes, thyme and broth. Cook for 10 minutes over low heat. Remove the chicken and put it on the plates, pour the cream into the pan, increase the heat and cook the sauce for 1-2 minutes, until thickened. Pour the fillet and serve.
Chicken fillet can also be marinated and grilled. Marinades are suitable for chicken not only on the basis of vinegar, but also with lemon juice, kefir, wine, soy sauce.
Stuffed chicken
Chicken fillet is often stuffed with cheese, ham, mushrooms, vegetables. A popular Italian filling is spinach and soft cream cheese. Rolls are made of fillet 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 Bleu filet, which also 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 cooked with fillet. Very popular is the modification of Caesar salad, in which grilled chicken breasts are placed. Juicy and tender mincemeat is prepared from filletted chicken thighs for ravioli, ravioli, geza, terrines and simple pancakes.
Chicken fillet is often sewn up - boiled in a small amount of liquid with spices. This chicken can be served with sauces, cut for sandwiches and salads. It is great for diet food.