Attack
alternation
Stabilization
Anchoring
Chicken fillet is very popular with all losing weight. In this recipe, I offer you an original way of making the sauce. Why is there baking soda in the recipe? Firstly, it contributes to better onion puree, and, secondly, it prevents the yogurt from curdling into large flakes, neutralizing the acid. Soda is completely extinguished by yogurt and is not felt in the finished dish. The sauce is thick without flour and starch, while it is completely non-greasy, as is the case with the addition of cream or sour cream.
Necessary:
- Chicken fillet - 500 g
- Yogurt - 200 g
- Onion - 1 pc.
- Salt - to taste
- Soda - 0.5 tsp
- Spices - garlic, paprika, thyme
- Oil for greasing the pan
Cooking:
In a greased pan (I grease with a silicone brush), put the chopped onion.
Sprinkle with soda.
Cover and simmer for about 5 minutes.
The onion will first turn yellow, and then begin to dissolve in the puree.
While the onion is stewing, cut the chicken fillet into pieces.
Add fillet to onion.
Cover with a lid and simmer for another 5 minutes.
Put the yogurt on the fillet.
I cook yogurt myself in a yogurt maker, it is very thick and tasty.
We mix.
Simmer everything together for another five minutes.
Light and tasty chicken fillet in yogurt sauce is ready.
Creamy taste and no extra fat.
On BO days, you can add vegetables and mushrooms for a variety of flavors.
And right from Attack, you can cook a tomato version by adding pasta or mashed tomatoes.
Bon Appetit!
Dishes from chicken breast are great for a diet menu, and baked in the oven emphasize their benefits even more. Chicken fillet in yogurt turns out to be very juicy, fragrant, with a crispy cheese-bread crust. As a side dish, you can cook potatoes, cereals, or serve a dish with fresh vegetables.
We will prepare the necessary products.
In a saucepan or bowl, mix yogurt, salt, ground black pepper and basil (fresh or dried). Instead of basil, you can use any other herb of your choice.
Squeeze out the garlic.
Squeeze out lemon juice.
Wash the chicken fillet, dry, cut into portions, put in a saucepan with sauce. Leave the meat to marinate for at least 1 hour, you can overnight in the refrigerator.
Grind bread (without crust) into large crumbs.
Add grated cheese and olive oil to the bread.
Line a baking dish with foil. Put the chicken fillet with sauce on the foil.
Sprinkle chicken fillet with bread mixture.
Cover the form with foil, put in an oven preheated to 180 degrees for 25-30 minutes. Then remove the foil, bake the chicken fillet for another 10 minutes.
Serve chicken fillet in yogurt as a hot dish.
Bon Appetit!
Chicken in yogurt is a recipe for holiday table. But at the same time, a recipe for healthy cuisine, which is facilitated by both dietary ingredients and the method of preparation.
Please note that there is mint among the ingredients. The more it is, the more aromatic the chicken will turn out, but you don’t need to get too carried away!
The amount of yogurt indicated in the recipe is also very conditional. Ideally, if you have matsoni or Mechnikov yogurt, it has a denser structure than regular yogurt. Can i .
Ingredients
- 1 kg chicken fillet
- 2 packs of yogurt
- 400 g flour
- 1 clove crushed garlic
- small pinch of saffron
- 1 teaspoon paprika
- salt pepper
- mint powder
- olive oil for frying
- 1/2 cup lemon juice (100-120 g)
Cooking
Wash the chicken fillet and cut into small pieces. Put yogurt, garlic, paprika, a little salt, pepper and mint into a large bowl.
Dissolve saffron in a small amount of boiled water, add to yogurt and stir well. Pour the yogurt over the chicken pieces, then close the top of the cup and refrigerate it for 1 hour so that the meat absorbs the flavor of the spices and yogurt.
After an hour, continue cooking the dish: take pieces of meat one at a time and, without shaking off the yogurt, roll in flour and fry in hot oil in a pan until golden brown.
As soon as the meat is browned, take it out and spread it on a dish covered with paper to absorb excess oil. Then put the chicken pieces on a dish.
Pour the finished meat with plenty of lemon juice and serve with yogurt, if any. You can also serve with more yogurt, making the sauce more abundant. Then the pieces of meat will "float" in it.
Pour the yogurt into a deep bowl - large enough to fit all the chicken meat into it. Add crushed, finely chopped or garlic passed through a special press to the yogurt. Finely chop half of the parsley and also add to the bowl with the yogurt. Cut the lemon in half, take one of the halves and squeeze about 2 tsp into yogurt. juice. Thoroughly mix the marinade, pepper it.
Cut the chicken fillet into approximately the same slices, slightly smaller than the size of the palm of your hand. It is convenient to do this when the fillet is slightly frozen - then the slices will come out more even, and in the future it will be convenient to cover them with breading. 
Place the chicken pieces in the marinade bowl, cover with cling film and leave to marinate for 2-3 hours (or overnight). 
While the chicken is marinating, prepare the breadcrumbs. Put slices of bread cut into pieces in a blender bowl, add cheese cut into large pieces. 
Grind in a blender until a homogeneous loose crumb is formed. 
Then add vegetable oil, a large pinch of salt and beat again in a blender. 
Put the marinated chicken fillet slices on a baking sheet covered with non-stick baking paper or simply greased with a small amount of vegetable oil. 
Lay breading on top of each piece. 
Place the baking sheet in an oven preheated to 180°C and bake for about half an hour.
You can serve ready-made baked chicken meat as an independent dish - with tomato or cheese sauce. And you can cook the original vegetable puree from potatoes and celery as a side dish for it - it will also turn out very tasty!
Cooking delicious dish from tender chicken breast is available even for beginners in cooking. Roasting in foil allows you to preserve the juiciness and aroma of the meat, at the end of the process it is removed to get a golden crust. The purpose of spices is not to drown out the meat smell, but only to emphasize it favorably. The fillet can be lightly beaten to give it a flat shape.
Thick full-fat yogurt, coupled with spicy soy sauce, will be an excellent marinade and at the same time the basis of seasoning sauce. Curry powder gives it an appetizing yellowish color and a recognizable spicy taste. The fillet is served hot with fresh herbs and any side dish.
Ingredients
- chicken fillet - 1 pc.
- yogurt - 100 ml
- garlic - 1-2 cloves
- soy sauce - 2 tbsp. l.
- ground wig - 0.5 tsp.
- curry - 0.5 tsp
- dried basil - 1 tsp
- salt to taste
- ground black pepper to taste
Cooking
1. Rinse the chicken fillet and leave in a colander to drain the water. If the chicken has been frozen, thaw it at room temperature first.
2. Lightly salt and pepper the meat, then use clean hands to spread the spices all over the meat.
3. Prepare the sauce in a separate bowl. Combine the indicated amount of unsweetened thick yogurt, soy sauce and a minced clove of garlic. The amount and composition of spices can be varied. Mix well with a spoon.
4. Add dried basil, ground paprika, curry, a little salt and pepper to the sauce. Mix thoroughly so that there are no lumps.
5. Put the prepared chicken meat into the baking dish, pour over the yogurt sauce. If there is free time, you can leave the chicken to marinate for a couple of hours in the refrigerator, but this is not necessary. Cover with foil and send to the oven. Bake at a temperature of 190-200 degrees for 20-25 minutes.
