2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The most tender part of the chicken is the fillet. With it you can prepare great specialties - to make them juicier, put your meat in advance in a marinade. We offer you a delicious and easy recipe - the only condition is that the steaks you use must stay overnight in the spices.
You need about 400 g of chicken fillet, which you must carefully cut lengthwise into two steaks (ie thin it). Put it in a suitable container and pour the juice of half a lemon, about 1 tsp. ground black pepper, the same amount of basil, as with 1 tbsp. light-colored soy sauce and olive oil.
Wrap the stalks in foil and leave in the fridge until the next day, when you just need to put them on the grill. You can make a potato garnish or some exotic salad - given the simply prepared chicken steaks you can make something more exotic for garnish.
If you wish, you can bread the meat and fry it. We offer you a recipe that will make the fillets extremely tasty, and as a side dish here you can prepare a lighter sauce:
Chicken fillet with sesame and garlic
Necessary products: about 400 g chicken fillet, lemon, 2 tbsp. olive oil and butter, 2 tbsp. flour, 1 tsp. black pepper, 1 tsp. thyme, sesame, paprika, fresh garlic, salt
Method of preparation: Cut the meat into juliennes and sprinkle with the juice of half a lemon and black pepper. Let the crumb stand in this marinade for at least an hour. In another bowl, mix the flour, black and red pepper, thyme, sesame seeds and salt. Roll each fillet in flour and put in the heated fat, frying over medium heat.
Then take out the fillets and put them to drain the fat on kitchen paper. Sprinkle with a little more lemon juice and finely chopped fresh garlic. The specialty is ready to serve. You can add to the dry spices with which you roll the chicken, a little crushed walnuts.
The last recipe is for steaks stuffed with yellow cheese and ham. You can add any stuffing in them, the only condition is not to overdo it. Each steak is carefully thinned - cut the meat horizontally, but do not cut to the end. The idea is to make the steak bigger and put the stuffing inside.
Add a piece of ham and a piece of yellow cheese to the steak, sprinkle with black pepper and a little basil. Then roll up the steak and tie the meat well with a thread so that the stuffing does not escape.
Heat oil and olive oil in a pan and lightly seal the meat on all sides - it just needs to turn white. Then put the steaks in a yen pot, pour ½ tsp. white wine and the same amount of chicken broth and bake until the meat is cooked. You can remove the thread from the fillet before serving.
Try more: Chicken fillet with mushrooms and cream, Chicken fillet spindle, Breaded chicken fillet, Chicken breast in ham, Chicken breast in hunting style.
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