Recipes chicken breast

Stuffed chicken breast

Beautiful and tasty dish of chicken breast in turn if it to stuff and fry in a pan.


2 servings

chicken breast

100 g of goat cheese or Adyg

3 sundried tomato

clove of garlic



olive oil

How to cook stuffed chicken breast:

  1. First, prepare the filling, due to which a dry white meat will be more succulent. Grind right on board garlic and parsley, diced tomatoes, crumble cheese.
  2. Drizzle everything with olive oil, can be a small amount of lemon juice, salt, pepper and mix well.
  3. Chicken breasts separate from the bone, wash, pat dry on a napkin. Cut into 2 equal parts, each side make a deep incision.
  4. Put it in the prepared stuffing, cementing edge "pocket" toothpicks to stuffing does not fall out during cooking.
  5. Top prisolit bit. Heat in a pan fry and olive oil therein chicken breast until crisp to high heat.
  6. Then reduce the flame and cover pan, wetted in water parchment paper. Leave for 10 minutes.
  7. After the allotted time, remove the finished stuffed breast, put on a plate, remove the toothpicks and cut the meat crosswise into slices 2 cm thick.
  8. Sprinkle the remaining herbs and serve with fresh vegetables.

Chicken Curry with rice. Videoretsept!

Chicken breast braised in cream

No less tasty it turns white chicken meat, stewed in a creamy sauce.


chicken breast

200 g Champignon

onion head

100 g of cream

100 ml cream

1 h. Spoon flour

spices to taste

olive oil

How to cook a chicken breast in a creamy sauce:

  1. Chicken breast cut into small cubes, add to the pan with hot olive oil and fry until golden brown.
  2. At the end, add the chopped onion to the meat. Meanwhile, on the other pan fry until half cooked chopped mushrooms plates.
  3. Mix all ingredients in a saucepan, add salt to taste, add the spices and flour, mix well.
  4. Then pour the warm cream and add sour cream. Stir again and cook for another 10-15 minutes on medium heat.
  5. The finished dish is served to the table with boiled asparagus, pasta or mashed potatoes.



Boiled chicken breast

100 g of boiled until half of any fungi

2 tomato

red onion

cup chicken broth

100 ml of white wine and cream

50 g cheese

1 h. Spoon Dijon Mustard

1 tbsp. cognac spoon

salt and black pepper


How to prepare a fricassee of chicken breast:

  1. Chicken breasts and mushrooms cut into small pieces, chop the onions with tomatoes, remove the peel and cut them into cubes.
  2. All the mix, salt and pepper, fold in a small baking dish, pour the wine and broth.
  3. Prepare in oven for 20 minutes at a temperature of 200 ° C. Meanwhile, prepare the sauce. Pour the cream in a saucepan, heat, add the grated cheese, brandy and mustard, a little gravy on the chicken, all stir and simmer for 5 minutes on low heat.
  4. The finished chicken fricassee arrange on plates, pour the sauce and sprinkle with chopped parsley and serve.