Chicken fillet in mayonnaise

Chicken fillet in mayonnaise

Cooking: 30 minutes

If chicken is held in high esteem in your family, then you will need this recipe too! It can help out in the most unexpected situations - it has been tested. Chicken breast prepared using this method can be served with a side dish even on a festive table. I assure you, no one will be disappointed! With all this, you will save energy and time for other dishes.

Speaking of the side dish. Any kind of breast will be suitable for this type of breast - only personal taste can serve as a guide here. In my family there are two preferences - pasta and rice. But with any other porridge, differently prepared potatoes or vegetables, it will also be delicious!

Ingredients for chicken fillet in mayonnaise

• Chicken fillet – 650 g
• Mayonnaise – 10 tbsp. l.
• Sour cream – 5 tbsp. l.
• Pepper mixture – 0.5 tsp.
• Salt – 0.5 tsp.

Recipe for chicken fillet in mayonnaise

I pulled the breast fillet out of the freezer. I let her thaw.

Cut into medium sized cubes.

Placed it in a dry frying pan (no need to use sunflower oil in this recipe). I also sent mayonnaise here (any kind will do).

Mixed thoroughly so that the mayonnaise was distributed throughout all the pieces. Covered with a lid and left for half an hour. Fundamentally: the better the breast is defrosted, the more tender the final dish will be. And the best option is to cook from chilled fillet.

After half an hour, I put the frying pan on medium heat. Simmer for about 10-15 minutes, stirring occasionally.

Then I added sour cream (I have 15 percent fat).

Grind the pepper mixture and added salt. Its quantity is also personal; in addition, it is worth taking into account the taste properties of the mayonnaise used.

Mixed thoroughly and simmered for another 10-15 minutes. There may be two options:

– Remove the lid and simmer until done, leaving the dish with the gravy.
– Cover with a lid and wait for the chicken pieces to brown.

Both options are good. This time I chose the 1st. But I often do it according to the second scenario. In this case, everything depends only on my culinary mood))

Ready! Can be served with any side dish, either hot or chilled.

Cooking chicken breast in mayonnaise using various methods - in a frying pan and in the oven

Almost all housewives do not undertake to cook chicken breast, fearing that the meat will turn out dry and hard. Allow me to share win-win recipes for chicken breast marinated in mayonnaise and then baked in the oven or fried in a pan. The fillet comes out soft, tender, juicy.

1. Ingredients:
2. How to cook
   1. Pickling
   2. Frying in a pan
   3. Note to the owner:
3. Baked in the oven
   1. How to cook
   2. On a note

A piece of fried chicken breast, enticing with its delicious golden brownness, covered with half rings of onions fried until golden brown - a decoration not only for the daily table, but also for a special occasion. The fillet, previously marinated in mayonnaise and onions with the addition of fragrant spices, comes out surprisingly very tender and juicy. Even a novice housewife can easily master this dish.

And there are no problems with the side dish, just prepare a light salad from new vegetables. Are we ready?! Moreover, I will carefully tell you how to properly cut a chicken breast.

By the way, next time try to cook chicken breast with peaches according to our recipe.

Type of dish: chicken dishes Preparation method: cutting, marinating, frying Servings: 4 3 hours

Ingredients:

• chicken breast - 1 pc. (about 800 g)
• mayonnaise – 4 tbsp. l.
• medium-sized onions - 3 pcs. (about 200 g)
• seasoning for chicken - 1 tbsp. l.
• salt - to taste
• vegetable oil – 2 tbsp. l.

How to cook

Pickling

Separate the breast from the bone. To do this, rinse the chicken breast, dry it with a towel and place it on a cutting board.

Remove the skin from the breast and remove any fat if present.

Using a sharp knife, make cuts along the keel bone of the chicken breast on one side and the other.
Place the knife under the meat on one side of the keel, as if sliding the blade along the bones, and cut off the fillet on one side.
Then, in the same way, separate the second fillet from the bones.

Find the bone of the chicken fillet and carefully cut it off. Chicken breast is cut up. As a result, we have 2 pieces of chicken fillet.

Cut each resulting fillet lengthwise with a sharp knife, obtaining 2 of the thinnest pieces.
If you have a tenderizer, you can use it to pierce the meat in several places to make it softer and marinate better. Place chicken fillet pieces into a cup.
Add mayonnaise to the cup with chicken fillet.

Peel the onion, remove the skin, rinse with cool water, cut lengthwise into 2 parts.
Place the onion cut side down on a cutting board and cut into half rings about 4-5 mm wide.
Add onions cut into half rings into a cup with chicken fillet and mayonnaise. Salt and season with chicken spices, which include spices such as dark ground pepper, coarsely ground coriander, ground bay leaf and ground reddish hot pepper. The composition may also include curry (turmeric), dried crushed garlic, and basil.

Using clean hands, mix the chicken breast with salt, seasoning, mayonnaise and onions in a bowl. Leave to marinate for at least 1 hour.

Frying in a pan

When the chicken breast is marinated, pour vegetable oil into a frying pan and heat it over low heat.
Then place the marinated chicken breast along with the onions in a frying pan and fry until deliciously browned. Then turn the chicken breast over and fry the other side until browned. Chicken fillet cooks quite quickly, especially if you use young poultry meat that has been previously marinated and cut into thin slices (or strips). Typically, chicken breast is fried for 15-20 minutes over medium heat.

Do not cut the fillet into very thin slices (5 mm or less), otherwise it will turn into crackers after frying.
But slices more than 1.5 cm wide may not cook well.
Place the fried breast on a platter and serve.

Note to the owner:

1. If the weather permits and a barbecue is available, fried chicken breast marinated in mayonnaise and onions can be cooked on a grid over coals.
2. You can marinate the breast not only in mayonnaise, but also in sour cream or kefir.
3. Chicken fillet will turn out especially tasty and tender if you lightly beat it with a culinary mallet, and after marinating with mayonnaise and onions, fry it in batter in a frying pan.
4. Chicken breast batter is prepared using the traditional method, based on milk, eggs, and wheat flour. From time to time, part of the flour in the batter is replaced with potato starch. Salt and other spices are added to the batter to taste. The mixture of the batter resembles thin sour cream. Before heating, pieces of fillet must be rolled in flour, then dipped in batter, then fried in a frying pan in bubbling vegetable oil until golden brown.

Baked in the oven

Cooking breasts in mayonnaise in the oven is even easier than in a frying pan, since you don’t need to stand near the stove and turn pieces of meat in time.

The cooked and marinated meat just needs to be placed on a baking sheet, placed in a preheated oven and set for the required time.

Meat baked in the oven will turn out to be truly dietary and healthy. Chicken breast in soy sauce in the oven also comes out well.

How to cook

1. Prepare and marinate the breast as directed in the pan fry recipe.
2. Turn on the oven so that it warms up, setting the mode to 190-200 degrees. Place the breast on a baking sheet, carefully greased with vegetable oil. Try to place the pieces in one layer.
3. Bake the meat in the oven for 40 minutes until golden brown. To prevent the meat from drying out, bake it for the first 20 minutes, covering the top with foil.

On a note

• Snow-white meat will come out especially juicy if it is baked on a vegetable bed made from pieces of onions, zucchini, eggplant, tomatoes, potatoes, cabbage, and carrots. Choose your vegetable addition according to your own taste.
• A chicken breast baked in the oven will look especially wonderful and festive if you sprinkle it with grated hard cheese at the end of baking. After sprinkling, keep the meat in the oven for another 5 minutes.
• If you want the fillet to retain as much water as possible, bake it in a cooking bag, inside which a certain amount of chopped vegetables can also be added.

Creator: Lorchen (Umarova Larissa)

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Juicy chicken in mayonnaise

Now let's prepare a very tasty and satisfying dish. This recipe for juicy and tender chicken will quickly take root in your kitchen, and you and your guests will always be pleased with the result! And most importantly, no hassles with the marinade. Let's begin!

Ingredients for “Juicy Chicken in Mayonnaise”:

• Chicken - 1 piece
• Mayonnaise - 250 g
• Salt - to taste
• Garlic (Head) - 1
• Dark pepper - to taste
• Water

Production time: 60 minutes

Number of servings: 5

Nutritional and energy value:

Recipe for “Juicy Chicken in Mayonnaise”:

If you have a chicken leg, great! If the chicken is whole, wash it, cut it into pieces. Place in a baking dish. Now let's make the sauce - put mayonnaise in a container, add garlic passed through a press, salt and pepper (those who have adjika and like it spicy - add it too). Mix everything well, add about 1/3 cup of water and mix everything again. The sauce is ready. Pour the prepared sauce over the chicken. If you have time, you can throw the chicken to soak. I have a hard time with this, so I almost immediately put it in the oven. At 180 °C after boiling 40-60 '.

Bon Appetit everyone!

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November 20, 2019 Akira Shinrei #

January 4 Tea Time with Lena # (recipe creator)

March 27, 2019 Miss #

March 27, 2019 Tea Time with Lena # (recipe creator)

March 26, 2019 Alieva2012 #

March 27, 2019 Tea Time with Lena # (recipe creator)

March 26, 2019 KonstantinV #

March 26, 2019 Tea Time with Lena # (recipe creator)

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March 26, 2019 kostiks #

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March 26, 2019 Evgenia 1976 #

March 26, 2019 kostiks #

March 26, 2019 Evgenia 1976 #

March 26, 2019 kostiks #

March 27, 2019 KonstantinV #

March 27, 2019 kostiks #

March 27, 2019 KonstantinV #

March 26, 2019 Tea Time with Lena # (recipe creator)

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Baked chicken breast in mayonnaise with garlic

Chicken breast recipes are easy to make if you bake it entirely on the bone. To make the snow-white meat juicy, it is marinated or stuffed with vegetables, cheese, and fruits in advance. Chicken marinades are prepared using fermented milk products, mayonnaise, vinegar, wine, mustard or pomegranate juice. It will not take much time to prepare the breast for baking if it is marinated in a mixture of crushed garlic and mayonnaise.

When baked in the oven, chicken breast with garlic and mayonnaise becomes indescribably tender and fragrant. We simply wash the breast, brush it with garlic mixture, leave it for 1 hour and bake it on a “cushion” of onions. Any side dishes made from cereals, legumes, pasta or vegetables are suitable for this dish.

Chicken breast with garlic and mayonnaise: step-by-step recipe

Ingredients for 2 servings:

• Chicken breast – 400-450 g;
• Reddish onion – 1 pc. and yellowish - 1 pc.;
• Garlic – 3 medium cloves;
• Mayonnaise – 3 tablespoons;
• Ground dark pepper;
• Salt.

Production time: 1 hour 55 minutes.

How to bake chicken breast in mayonnaise with garlic in the oven

1. Wash the breast and dry it with a cardboard towel. We do not cut off excess skin; it will cover all the meat and make it juicy when baking.

2. Generously rub the chicken with ground black pepper and salt on all sides.

3. Mix mayonnaise with garlic cloves crushed through a press or very finely chopped with a knife.

4. Apply the fragrant mixture to the entire surface of the breast and rub in well. Cover it with a large lid or place the plate with meat in a large bag and cool for at least 1 hour.

5. After an hour, peel the reddish and yellowish onions, cut each onion into 4 parts and cut into strips. Fold the edges of a piece of foil to form sides and place the onion in the middle. When baked, it will add juiciness and a wonderful smell to the meat. We use foil so that all the juices that are formed during baking are close to the meat and soak it. Turn on the oven at 230 degrees.

6. Crushed garlic should not be on top, otherwise it will quickly burn and make the meat ugly with a bitter taste. Therefore, we clean it off the skin with our fingers and lubricate the lower part of the breast with it. Place the breast with onions on foil on a baking sheet, put in the oven and bake for 40-45 minutes, until it is covered with a beautiful brown crust and becomes very tender.

7. Remove the fragrant, juicy meat and let it stand for about 5 minutes.

8. Transfer the delicious breast to a plate, add herbs and serve immediately with a vegetable or cereal side dish and the freshest vegetables.

Tips for making:

Chicken breast will become even more flavorful if you add fragrant spices to mayonnaise with garlic. Suneli hops and caraway or coriander seeds crushed in a mortar will add an oriental note to the snow-white meat. If we want to add Indian notes to the dish, then we complement the garlic mixture with curry or turmeric, which will make the snow-white meat not only fragrant, but also beautiful.

In this marinade, chicken wings, legs, legs and a whole chicken carcass are very tasty. We increase the marinating time for a whole chicken to 3 hours, and the baking time to 2 hours (depending on the weight of the bird). We calculate 45 minutes of baking per 1 kg of whole carcass.

You can immediately bake a vegetable side dish with the breast. Cut potatoes and carrots into small slices, mix with vegetable oil, sprinkle with salt and spices, place next to the breast and bake.