Greetings to all readers of my channel! My name is Christina and I am very glad to see you on my culinary channel.
I recommend to all meat lovers to cook according to this recipe. The meat is juicy, tender and very tasty. Even the chicken breast is so juicy that when you press on it with a fork, juice will flow out! I cook such fillets even for the holidays. Everyone likes. Tested many - many times!
And now a second of humor: 😂
I usually do not improvise, but trust my mother to fry the meat.
- This old, proven recipe I got from my dad.
The anecdote is taken from the site anekdoty.ru
This is the juiciest chicken breast I've ever tasted. Now I know a few secrets that help achieve this effect. I will share them with you!
So, for cooking we need:
2 chicken breasts weighing 350 grams.
30 grams of sour cream (can be replaced with mayonnaise).
1 tomato.
50-70 grams of cheese.
Salt and spices to taste.
I recommend reading this article to the end so as not to miss all the subtleties of cooking and in the end get a really juicy, tender and tasty breast!
Let's start cooking!
I cut each breast lengthwise into 2 pieces.
Slightly beat off the breast on both sides. You don't need to be very zealous. This should be approximately the thickness.
I cut each piece of fillet into small portions.
I cover the baking sheet with baking paper, grease it with a little vegetable oil, just a little and shift the pieces of chicken fillet.
Salt each filech, add nutmeg (add it once and you will be surprised how "rich" the taste of meat will become - this is also mine secret ingredient), dried garlic (you can replace it with a fresh one), if you wish, you can also add a little seasoning for chicken.
I grease each piece with sour cream - half a teaspoon (this is the second secret). You can, of course, replace it with mayonnaise, but I like it with sour cream.
I will cut the tomato slices into thin slices and spread one on each slice. He will also give juicy chicken breast (this is the third secret).
Finely grate the cheese and sprinkle each piece of meat with it (you get a beautiful, golden brown crust). It will seal the meat on top and prevent it from drying out (this is the fourth secret).
Well, the most important thing is fifth secret: cooking time and temperature. This plays the most important role in the juiciness of the meat. I cook in an oven preheated to 200 degrees for exactly 12 minutes (the upper and lower heating works). Only in this way will the breast be juicy and very tender.
Recently, I have been preparing breast exclusively according to this recipe. How do you like the recipe, is there something to add?
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