Chicken breast in the oven

Chicken breast in the oven can be breathtakingly delicious if you know a few secrets of its preparation. Almost all housewives have problems with chicken breast... The meat comes out a little dry, so most often they cook legs, thighs or drumsticks instead of breasts; you literally can’t go wrong with them.

The most basic “secret” is, naturally, marinating. Just don’t use vinegar to soften the breast! It’s better to take lemon or lime juice, you can add a little vegetable oil, curry powder, dried ginger (almost a pinch) and other spices. Mayonnaise is also suitable, but homemade mayonnaise is better; store-bought mayonnaise can create harmful trans fats when heated. The traditional combination of honey and mustard, perfect for roasting a whole chicken, is also perfect for the breast. It is guaranteed to be tender and fragrant.

Chicken breast is baked in the oven in a sleeve, foil, parchment or “under a fur coat”. This way all the juices are retained in the breast. If you bake a chicken breast open, so to speak, it will dry out. It will be very sad.

If your chicken breast still leaves much to be desired, welcome to us. We’ll advise, help, and throw in some tasty, ordinary, and even especially unique recipes!

Chicken breast baked in sour cream

Ingredients:
chicken breast, weighing 500-600 g,
3-4 cloves of garlic,
4-6 tbsp.
l. sour cream, a few bay leaves,
no matter what seasoning you like,
a mixture of peppers, salt - to taste.

Production:
Here’s the first secret: if you want the chicken breast to come out juicy in the oven, use sour cream, mayonnaise or mustard to make it. In our case, we will use sour cream. So, thoroughly wash and lightly dry the breast with cardboard towels, rub with seasonings, salt mixed with a mixture of peppers. Attention: seasonings often already contain salt, so you need to be very careful with the amount of salt. Next, make small cuts in the breast and stuff it with thin slices of garlic, coat it on all sides with sour cream and place it on a baking sheet or in a mold, the bottom of which is covered with foil. Throw a few bay leaves around the breast (it's better to break them). Place the pan in an oven preheated to 150-160ºC for 25-30 minutes, then raise the temperature to 200ºC and bake until done.

Chicken breast baked in foil

Ingredients:
1 chicken breast (if small, you can take according to the number of family members: 3-4 pieces),
several cloves of garlic,
1-2 onions,
vegetable oil (preferably olive),
salt, pepper - to taste.

Preparation:
The breast baked in foil comes out juicy and indescribably tender, because it is cooked in its own juice. Take a chicken breast, make small cuts on it and rub it with a mixture of butter with pepper, salt and pressed or finely chopped garlic. After that, cover the breast and put it in a cool place for 45 minutes (or even 1 hour). Cut the peeled onion into rings. Fold the foil in two layers, lightly brush it with oil, lay out the onion rings, and place the breast on top. Then wrap the foil tightly and place it in the oven, preheated to 200ºC, for 30-40 minutes. If you want an appetizing crust to come out, open the foil and continue baking the breast for another 15 minutes.

Chicken breast baked in the oven with tomatoes and cheese

Ingredients:
2-4 (depending on size) chicken breasts on the bone,
2-4 tomatoes,
150-200 g of cheese,
salt, ground black pepper - to taste,
mayonnaise.

Preparation:
Carefully remove the skin from the chicken breasts. Make cuts on both sides of the bone at a similar distance from each other. Place half a tomato slice and a small block of cheese into any such cut. Make sure that the cheese is hidden one hundred percent, and the tomato peeks out a little from the cut, the finished dish will look very beautiful. Place the chicken breasts prepared in this way on a baking sheet, add salt and pepper, and you can add any of your favorite seasonings. Generously coat all this splendor with mayonnaise, let it sit for a little time and place it in an oven preheated to 180-200 ºC for 30-40 minutes. For now it will be completely enough. Do not keep the breasts in the oven for more than the specified time; this will not make them any better.

If you didn’t waste time in the autumn and froze wild mushrooms for future use, then we suggest preparing chicken breast baked with mushrooms and cheese. If you don’t have your own mushrooms, frozen champignons from the store, for example, will do just fine.

Chicken breast baked in the oven under a cheese and mushroom coat “It’s impossible to resist!”

Ingredients:
2 chicken breasts,
300-400 g frozen mushrooms,
1 small onion,
150-200 hard cheese,
salt, ground black pepper - to taste,
vegetable oil,
fresh herbs (green onions, parsley, dill) - to taste and desire ,
mayonnaise.

Preparation:
Peel and finely chop the onion, fry it in a frying pan with heated vegetable oil until golden brown. Add mushrooms to the onions and fry until done. A couple of minutes before the end of frying, add chopped herbs (optional) to the pan. Separate the fillets from the breasts, cut each into two flat parts and lightly pound (but do not overdo it!). This way, you will have 4 preparations for the dish. Place them on a baking sheet greased with vegetable oil, salt and pepper to taste, you can add a little chicken seasoning. The main thing is that it does not surpass the mushroom taste and smell, but only highlights it. Lubricate the fillet halves on top with mayonnaise, place the fried mixture of mushrooms and onions on top, then sprinkle grated cheese on top of everything. Agree, cheese gives the dish a complete look, giving it its delicate creamy notes. Place the baking sheet in an oven preheated to 180ºC for 30 minutes.

Chicken breasts in the oven are perfectly mixed with vegetables, so vegetables can be served as a side dish for chicken breast or kill two birds with one stone: cook chicken breast with vegetables.

Chicken breasts stuffed with herbs, baked in the oven with vegetables “Mystery Chicken”

Ingredients:
3 chicken breasts,
potatoes,
onions (you can use reddish ones),
carrots,
sweet peppers,
garlic,
fresh herbs (dill, parsley),
sour cream or mayonnaise,
salt, spices - to taste.

Preparation:
Thoroughly stir finely chopped herbs and chopped garlic with sour cream or mayonnaise. Vary the amount of garlic and herbs according to your own taste. Distribute this mass under the skin of the breasts, carefully washed and lightly dried with cardboard towels, in other words, stuff the breasts. Rub them with salt and spices on top, and then place them on a baking sheet or in a baking dish. Place carrots, potatoes (can also be cut into slices) and sweet pepper and onion rings on a baking sheet there. Sprinkle the vegetables with salt, pepper and place the baking sheet in the oven. Cook at 180ºC for 40 minutes.

Already have a desire to pamper yourself with juicy, tender snow-white meat? Then choose any of the recipes we offer, and chicken breast in the oven will be on your table in almost 40 minutes.

Bon appetit and the latest culinary discoveries!

Chicken breasts in the oven

French turkey meat

turkey fillet – about 1 kg; onions – 1-2 pcs.; potatoes – 2-3 pcs.; tomato – 2-3 pcs.; sour cream – 1-2 tbsp; mayonnaise – 100g; processed cheese – 3-5 pcs.; mozzarella cheese – 100g; salt - to taste; spices (cumin, dark pepper, curry) - to taste; garlic – 2-

Chicken breast in sweet and sour sauce

chicken fillet (breast) – 3-4 pcs.; testicle – 3 pcs.; starch – 150g; spice mixture for chicken (ready) - to taste; black pepper (ground) - to taste; salt - to taste; for the sauce: sugar – 130g; ketchup – 4-5 tbsp. l.; apple vinegar (or rice) – 130 ml; soybeans

Chicken breast with apples baked in foil

chicken breast (with skin, on the bone) – 1 pc.; sour cream (fat) – 1 tbsp; mustard – 1.5 tbsp; salt – 1/2 tsp; garlic – 1 clove; apple (sweet and sour) – 1 pc.

Baked chicken breast stuffed with sweet bell peppers

chicken breast (boneless) – 2 pcs.; mayonnaise – 2 tbsp; garlic – 4-5 cloves; sweet bell pepper – 1 pc.; spices - to taste; salt - to taste.

Turkey steaks in the oven with vegetables

turkey fillet – about 1 kg; onion; tomatoes – 2 pcs.; mayonnaise 2-3 tbsp; cheese – 200g; salt - to taste; ground cumin, paprika, curry - to taste; vegetable oil.

Envelopes of chicken breasts with cheese and cottage cheese

chicken breasts (skinless and boneless) – 6 pcs.; cheese (hard types) – 100g; cottage cheese – 150g; garlic – 1 head; butter – 50g; breadcrumbs - 2 tbsp; turmeric (ground) – 1 tsp; fresh dill – 1 bunch; ground dark pepper - to taste; Sol

Duck breasts glazed with coffee sugar, soy sauce and ginger

duck breasts – 2 pcs.; brown sugar – 30g; soy sauce – 50 ml; wine vinegar (white or rice) – 1 tbsp; garlic – 1 clove; ground ginger – 1/2 tsp; vegetable oil – 1 tsp; salt - to taste; ground dark pepper - to taste.

Chicken chops in chips in the oven

chicken fillet (breast or thighs) – about 500g; marinade for chicken: egg – 2 pcs.; ready mustard – 1 tsp; starch - 1/2 tbsp. l.; soy sauce – 2-3 tbsp; pepper mixture – 1 tsp; garlic – 1 clove; for breading: flour – 3 tbsp; chips (potato

Duck breasts with apples in cider

duck breast – 2 pcs.; apple (sour) – 2 pcs.; lemon – 1/2 pcs.; brown sugar – 1 tsp; salt - to taste; cayenne pepper – 1 pinch; apple cider (dry, brut) – 1/2 cup; salt - to taste.

Turkey boiled pork

olive oil – 1 tbsp; turkey (breast fillet) – 750g; ground dark pepper – 1/3 tsp; mustard – 1 tbsp; water – 1 l.; garlic – 3 cloves; ground paprika – 1 tsp; ground coriander – 1/2 tsp; sea salt – 2 tbsp; Provençal herbs (dried, th

Chicken breasts with cheese and smoked brisket in the oven or "Manor" chicken (Herrgardskyckling)

chicken breasts (skinless and boneless) – 1 kg; fresh cream or sour cream (thick) – 200g; smoked brisket – 50g; hard cheese (grated) – 1 cup; salt – 2 pinches; dark pepper (ground) – 1 pinch; fresh parsley (chopped) – 3 tbsp; Dijon mustard

Chicken cutlets with vegetables and cottage cheese

chicken (fillet) – 400g; onion – 100g; carrots – 1 pc. (large); cottage cheese – 1/2 pack; salt – 1 dessert spoon; dark pepper (ground) - to taste; greens - optional.

Liver stuffed chicken breasts

chicken breast (with skin) – 4 pcs.; chicken liver – 100g; bread (dry loaf) – 2 slices; onion – 1 pc.; milk – 125 ml; butter – 2 tbsp; sour cream (fat content 15%) – 40g; pepper - to taste; salt - to taste.

Chicken breast with vegetables in foil

chicken breast – 1 pc.; potatoes – 320g; onions – 180g; carrots – 130g; seasoning for chicken (ready) - to taste; salt - to taste; vegetable oil – 40-50g.

Chicken breast in the oven with cheese, mushrooms and tomatoes

chicken breast – 350g; canned champignons (cut) – 220g; tomatoes – 260g; lemon juice – 30 ml; onion – 110g; garlic – 3 cloves; reddish pepper - a pinch; salt - to taste; freshly chopped basil - a handful; cheese – 220g.

Fruit chicken (chicken breasts with dried fruits and apples)

chicken breast; dried apricots – 9 pcs.; prunes – 6 pcs.; apple – 1 pc.; ginger (dried, ground) - to taste; cinnamon - to taste; paprika - to taste; salt; soy sauce.

Duck breasts with mushrooms and blue cheese

duck breasts (fillet with skin) – 2 pcs.; salt - to taste; ground dark pepper - to taste; mushrooms (fresh champignons) – 6-7 pcs.; onions – 1 pc.; rosemary – 1 sprig; white mold cheese (brie or camembert) – about 60g.

Duck fillet with orange sauce

duck breasts – 2 pcs.; orange – 2 pcs.; starch (corn or potato) – 1 tsp; hot chili pepper - to taste; mixture of peppers - to taste; salt - to taste; sugar – 2 tbsp.

Mexican chicken soup with corn tortillas

chicken breasts (with skin, on the bone), onions, celery, carrots, garlic, chicken broth, canned tomatoes (pieces), jalapeno pepper, cumin (ground), coriander (ground), fresh cilantro (leaves), corn tortillas .

section: Mexican cuisine, Chicken soup

Chicken breast stuffed with spinach Florentine style

chicken breast (fillet) 2 pcs. (200g each), mushrooms (fresh), garlic, mini spinach (without stems), salt, ground dark pepper, green onion, flour, butter for frying, cream cheese, bread crumbs, grated parmesan (any hard cheese), oil .

section: Chicken dishes, Italian cuisine

Brazilian Cochin Chicken Croquettes (Coxinhas de galinha)

chicken fillet (breasts or thighs), chicken broth, carrots, 2 onions, bay leaf, butter, garlic, lime, cream cheese, flour, egg, breadcrumbs, vegetable oil for frying, salt, ground dark pepper.

section: Brazilian cuisine, Chicken dishes

Duck breast with mango and potato rosettes

mango, duck (breast), potatoes, egg (yolk), salt and pepper, onion, meat broth, liqueur.

section: Duck recipes

South American chicken pot pie

chicken breasts (fillets), paprika (sweet), sage (dried), oregano (dried), salt, dark pepper, olive oil, onions (chopped), peas, carrots (frozen mixture), garlic (crushed), flour, chicken bouillon, .

section: South American cuisine, Chicken pies

Duck breast with loquat sauce

duck breast, soy sauce, apple juice, ginger, medlar, salt, cayenne pepper, sugar, duck fat, sage leaves, vegetable oil.

section: Duck recipes

Calzone with chicken, mushrooms and vegetables

tomatoes, basil (dried), olive oil, chicken breast, onions, garlic, champignons, zucchini, sweet peppers, dark olives, hard cheese, dough (for pizza), salt, pepper (ground).

Pasta casserole with mushrooms and chicken

pasta (spirals), chicken (boiled breast), champignons, onions, garlic, cheese, eggs, cream, sea salt, dark pepper (ground), butter, herbs de Provence spices.

10 recipes for juicy chicken fillet in the oven

Noteworthy combinations with cheese, tomatoes, pineapples, bacon and more.

1. Chicken fillet with paprika and oregano in the oven

Ingredients

1½ tablespoons coffee sugar;
1 teaspoon paprika;
1 teaspoon dried oregano or thyme;
¼ teaspoon garlic powder;
½ teaspoon salt;
½ teaspoon pepper;
4 chicken breast fillets;
2 teaspoons vegetable oil.

Manufacturing

Mix sugar with paprika, oregano, garlic, salt and pepper. Wrap the chicken fillet in cling film and beat with a kitchen hammer so that the thickness of the pieces is no more than 1.5 cm. Then rub with butter and sugar with seasonings. Place on a parchment-lined baking sheet and bake for 25–30 minutes at 200–220°C.

Rate the taste 🍗

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2. Chicken fillet with Italian herbs in the oven

Ingredients

5–6 chicken breast fillets;
2 tablespoons olive oil;
1 teaspoon Italian spices;
½ teaspoon salt;
¼ teaspoon paprika;
¼ teaspoon ground black pepper.

Manufacturing

Brush the chicken fillet with oil and sprinkle with seasonings to coat it moderately on all sides. Place in a baking dish and cook for 20–25 minutes at 200°C.

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3. Chicken fillet in kefir in the oven

Ingredients

1 kg chicken fillet;
2 cloves of garlic;
1 onion;
salt - to taste;
pepper - to taste;
1–2 teaspoons paprika;
1 teaspoon dried basil;
1 liter of kefir.

Manufacturing

Cut the chicken fillet into halves lengthwise. Place in a bowl and add chopped garlic and onion. Salt, pepper, sprinkle with paprika and basil, pour in kefir and stir. Leave in the refrigerator for 2-3 hours or overnight (that is, in the dark) .

Place the chicken in the pan along with the marinade. Bake at 200°C for approximately 45 minutes.

Prepare 🥘

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4. Chicken fillet in cream sauce in the oven

Ingredients

200 ml cream;
1 teaspoon flour;
1 teaspoon starch;
salt - to taste;
pepper - to taste;
1–2 teaspoons garlic or other seasoning;
500 g chicken breast fillet.

Manufacturing

Lightly beat the cream with flour, starch, salt, pepper and seasoning. Place the chicken fillet in a baking dish. Pour in the creamy sauce and cook for approximately 25–30 minutes at 180°C.

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5. Chicken fillet with cheese and spinach in the oven

Ingredients

300 g spinach;
3 cloves of garlic;
100 g hard cheese;
3–4 tablespoons of vegetable oil;
100 g curd cheese;
2 chicken breast fillets;
salt - to taste;
pepper - to taste;
paprika - to taste.

Manufacturing

Cut the spinach into small pieces. Pass the garlic through a press. Grate the hard cheese on a large grater. Heat oil in a frying pan and fry spinach for 3-5 minutes. Add the garlic and cream cheese and cook for about another minute. Remove from heat and cool.

Salt and pepper the breast. Make several cross cuts on it and place them in the filling. Sprinkle paprika and grated cheese on top. Place the fillet with the inside on a baking sheet lined with parchment. Bake for approximately 20–25 minutes at 200°C.

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6. Chicken fillet in soy sauce in the oven

Ingredients

2 chicken breast fillets;
2 tablespoons soy sauce;
2 tablespoons vegetable oil;
pepper - to taste;
thyme - to taste;
1–2 cloves of garlic;
2 bay leaves.

Manufacturing

Fold the foil in two layers and make small envelopes. Place chicken fillet inside. Pour in soy sauce and oil, sprinkle with ground pepper and thyme, add chopped garlic and bay leaf.

Close the foil envelopes tightly, place in a baking dish and leave for 15-20 minutes at room temperature. Then put them in the oven and cook for approximately 25–30 minutes at 200 °C. Before serving, let rest in foil at room temperature for 5-10 minutes.

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7. Chicken fillet with cottage cheese and herbs inside

Ingredients

½ bunch of green onions;
½ bunch of dill;
2–3 cloves of garlic;
200 g cottage cheese;
4 tablespoons milk;
½ teaspoon turmeric;
salt - to taste;
pepper - to taste;
2 chicken breast fillets;
50 g butter;
50 g breadcrumbs.

Manufacturing

Chop the onion and dill, pass the garlic through a press. Mix everything with cottage cheese, milk, turmeric, salt and pepper. Make a cut on the chicken fillet so that a pocket comes out. Salt the chicken and put the stuffing inside.

Dip fillet pieces into melted butter and coat in breading. Secure the edges with toothpicks so that the inside does not fall out. Transfer the stuffed fillet to a baking dish. Cook for approximately 35 minutes at 200°C.

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8. Chicken fillet in bacon in the oven

Ingredients

150–200 g hard cheese;
4 chicken breast fillets;
salt - to taste;
pepper - to taste;
seasonings for poultry - to taste;
8 slices bacon.

Manufacturing

Grate the cheese on a large grater. Make a cut on the chicken breast so that it opens like a book. Wrap the meat in cling film and pound lightly to ensure even thickness. Season with salt, pepper, poultry seasoning and cheese.

Wrap the chicken so that the cheese is inside, and wrap the bacon on top. Place in a baking dish and cover with foil. Cook for approximately 45 minutes at 200°C.

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9. Chicken fillet with cheese and tomatoes

Ingredients

2 tomatoes;
300 g hard cheese;
2 tablespoons sour cream;
1 teaspoon mayonnaise;
1 teaspoon dried garlic;
2 chicken breast fillets;
salt - to taste;
pepper - to taste;
1–2 teaspoons vegetable oil.

Manufacturing

Cut the tomatoes into slices. Grate the cheese on a large grater. Mix sour cream with mayonnaise and garlic. Cut the fillet lengthwise into thin flat pieces. Wrap in cling film and beat lightly. Salt and pepper.

Place the chicken in a greased pan, pepper side down. Lightly salt and pepper again. Grease with sour cream and mayonnaise sauce. Place tomatoes on top and sprinkle with cheese. Bake in the oven at 200°C for approximately 20–25 minutes.

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10. Chicken fillet with pineapples in the oven

Ingredients

150 g cheese;
150 g mayonnaise;
½ teaspoon curry;
500 g chicken breast fillet;
1–2 teaspoons vegetable oil;
salt - to taste;
pepper - to taste;
450 g canned pineapples.

Manufacturing

Grate the cheese on a small grater. Mix mayonnaise with curry. Cut the fillet lengthwise into two parts. Wrap in cling film and beat lightly.

Place the chicken in a greased baking dish. Season with salt and pepper. Spread with mayonnaise, place pineapples on top and sprinkle with cheese. Bake for approximately 25–30 minutes at 200°C.

Chicken breast in the oven: recipes with photos

Chicken breast fillet baked in sauce goes perfectly with any side dish. Various products are used to sauce meat, which allows you to prepare a dish with a delicate taste. Beforehand, the pieces are beaten, stuffed, marinated or fried in a frying pan to obtain a golden brown crust.

Chicken breast in mustard sauce in the oven

Hearty chicken breast baked in mustard sauce with the addition of milk products cooks quickly. The freshest herbs are used to decorate the dish. Chicken meat is lightly fried in a frying pan as needed before going into the oven. This is how it becomes the most juicy.

Wash the breasts (4 pieces) and wipe dry with a cardboard napkin.
Sprinkle the meat on all sides with pepper and salt, and then dredge the breasts in a bowl with 1/4 cup flour.
Transfer the pieces, shaking off the flour, into a heated frying pan with butter (1.5 tbsp), fry on both sides for 3 minutes until golden brown.
Place the pan in the oven and bake for 5-7 minutes at 180°C until the juices release.
Take out the frying pan, pour 1 glass of snow-white wine into it and evaporate the contents in the oven until the size of the water decreases by half.
Remove the chicken and pour 1 cup of cream into the pan with the meat, add mustard (1 tsp), capers (3 tbsp), chopped parsley leaves, salt and pepper.

Chicken breasts with apples in the sleeve

To make chicken breast in the oven, you use a special bag or sleeve, which allows you to bake the tasty meat immediately with other products. The breast is marinated beforehand and then placed in a sleeve along with apples, tangerines, and cheese.

Peel the apple and cut into cubes, separate the tangerines into slices.
Grind apples with thawed chicken breasts.
Marinate the meat in spices (saffron, red pepper, suneli hops, ground paprika) or in a ready-made set of spices for 20 minutes.
Chop 4 heads of garlic.
Salt the cooked fillet and place in the sleeve along with pieces of apple, some fruit and garlic.
Bake the fragrant breasts in an oven heated to 180°C for about 40 minutes until fully cooked.

You can supplement the dish with cheese and grapes, which you will need to put in a sleeve before baking. The finished meat, taken out of the oven, should sit in the bag for a short time, and later it can be cut into slices. Serve with a side dish, for example, jacket potatoes and peaches. A puree topped with canned pineapple works well.

Chicken breast baked with tomatoes

When serving, sprinkle the chicken breast with cheese and tomatoes with the freshest parsley and dill, add the sauce to the side dish of potatoes, and prepare a delicious vitamin salad for the meat.

Chicken fillet in the oven with prunes

Fill the baking tray with the food with kefir-based sauce, and place tomatoes in circles on top. Bake chicken stuffed with prunes for 40 minutes in the oven at 200°C. Be sure to cover the fillet with foil in the middle of the baking process so that the stuffed breasts come out soft. You can serve this special dish without a side dish or with a vegetable salad.

Chicken breast stuffed with herbs

You can deliciously bake chicken fillet in the oven with egg inside. Rice, potatoes, vegetable stew will be a good addition to the dish. An appetizing side dish can be prepared in a slow cooker, in a frying pan or on a baking sheet. You can serve juicy chicken rolls with light salads; boiled or baked potatoes in their jackets are suitable.

The flavor of stuffed chicken breasts can be enhanced by a side dish of couscous.

Beat 0.5 kg breast fillets through the sleeve.
Prepare a sauce from sour cream (2-3 tbsp) with mustard (1 tsp), and then coat the pieces on one side with it, salting the meat first.
Chop boiled eggs (3 pcs), add chopped green onions and chopped parsley to them, mix the products, add salt to the mixture.
Spread the filling on the surface of the fillet, coated with sauce, and roll each breast into a roll.
Place the prepared rolls, seam side down, on a baking sheet greased with vegetable oil.
Drizzle heavy cream over the top of the stuffed fillet and bake for 25 minutes until golden brown.

The dish is suitable for everyday and special occasion menus.

Chicken breasts with mushrooms and cheese in the oven

A dish of baked chicken breasts with mushrooms is prepared in the oven. The freshest wild mushrooms, champignons or oyster mushrooms are suitable. First, chicken chops are prepared.

Boil and fry mushrooms (500 g), if oyster mushrooms - just fry in a frying pan.
Peel and finely chop the onion, then combine and fry until golden brown with the mushrooms, which should become crispy.
Make cuts across the grain of the chicken breasts (700 g), taking into account the angle of inclination of 45 °, then create chops from the fillet (12 pieces).
Place the chicken meat on the prepared baking sheet, placing baking paper on the bottom of the container in advance, then add salt and pepper.
Distribute the cooled chopped mushrooms over all pieces of meat and brush them with sour cream (100 g).
Grate hard cheese (150-200 g) and sprinkle it over the chops with mushrooms.

Bake chicken breasts in the oven at a temperature of 185-190 °C for about 20-25 minutes, but not longer, otherwise the meat will be dry. Serve the dish hot so that the cheese stretches and the meat is juicy. The cool chicken breasts with mushrooms are also quite tasty. The side dish can be prepared from pasta, cereals, and potatoes.

Chicken breast fillet baked in tomato sauce

The finished dish with a slight sourness can be prepared with homemade tomato juice. Fragrant chicken breasts with tomato sauce are served in deep plates with vegetables.

Chicken breast with Bechamel sauce

Chicken meat is successfully mixed with Bechamel sauce. The dish acquires a delicate taste after baking in the oven.

A chicken dish with Bechamel sauce can be decorated with spices and herbs.

To make appetizing meat you will need to complete the following steps:

Wash and dry the chicken breast fillet with a cardboard napkin.
Cut butter (50 g) into small pieces, put in a saucepan and melt on the stove.
Pour flour (1 tbsp) into the oil and stir the ingredients of the future sauce until smooth, and then fry for 1-2 minutes.
Add a pinch of ground nutmeg to the saucepan and pour in a glass of milk, add a little salt and stir everything and cook over low heat until thickened.
Cut the chicken breast into thin slices 5 mm wide and place half of them on a baking sheet greased with vegetable oil.
Pour the Bechamel sauce over the plates and place the remaining meat on them, which are also poured with the mixture.

Place the baking sheet with chicken breasts in the oven, first sprinkling the contents with grated hard cheese (100 g). Bake at 180°C for about 30 minutes. Serve the finished dish hot.

Tips for preparing the dish

It is not recommended to immediately heat treat chicken breasts removed from the freezer. It is better to remove the meat product from the refrigerator 30-40 minutes before cooking it in the oven, otherwise the baked fillet will turn out to be very dry. Meat at room temperature begins to cook moderately in the middle and on the sides, acquiring a pleasant smell.

The chicken fillet must be rubbed with salt and spices. This will allow you to bake the meat until crispy, which is impossible to achieve if the breasts are not dried in advance. To redistribute the juice in the muscle fibers, you need to let the baked meat sit for 10-15 minutes. If you immediately start cutting the chicken into slices, then all the juices will flow out of it. When baking, it is recommended to adhere to the following rules:

The taste of the dish will be tender if the fillet is marinated in the sauce beforehand.
You can reduce the cooking time of meat by beating off pieces or cutting the fillet across the grain.
marinate chicken meat in vegetable oil, acidify it with lemon juice, add soy sauce and garlic.
soften the taste of the dish with kefir, tomatoes or onions.
add any suitable spices to the chicken meat.
Bake in a preheated oven for no more than 30 minutes, so as not to dry out the chicken breasts.

Dishes made from baked snow-white chicken meat are dietary. Fragrant chicken breasts go well with mushrooms. Cheap products will allow you to cook lean meat if you consume a small amount of fat. You can cook chicken breasts using various oven baking methods. Seasonings, salt, garlic, and fragrant herbs are added to the meat.