Chips of minced chicken in the oven. Chicken cutlets in the oven. Diet patties in the oven of chicken.

Boneless, skinless chicken breasts are a fantastic protein option for those who focus on eating a healthy diet. They are thin, tasty, easy to prepare and full of protein. For this recipe, you can use whole chicken breast, which you cut into tenders or smaller chicken tenderloin. Chicken tenderloin is as thin and nutritious as chicken breast, so this is a great option if you can get it.

Chicken tenderloins require minimal preparation before cooking, since they have virtually no fat for pruning. Just throw them in a light and healthy sauce or marinade and bake! That's why they work so well for the recipe for mustard recipes.

Whole corn, tarragon, lemon juice, garlic and paprika are mixed with a little salt and pepper to taste. There is no added oil or sugar, and the flavors are full and complex. Mustard Baked chicken tenders are fantastic over a bed of boiled spinach and brown rice or as leftovers thrown into some leafy greens for a healthy lunch. I especially like them in a salad, because the mustard sauce, which is baked in tenders, makes for a great salad dressing!

Well, it definitely has a little bump, but it's not that hard. Light stuffed chicken breast smeared with creamy chicken skewers Healthy chicken salad from chicken. This recipe for mustard baked chicken tenders is very simple and tasty. Mustard sauce is perfect for rice or salad.

Align the baking sheet with aluminum foil and place it on a wire rack. Lightly grease the rack and set it aside. 2 Place panko, cheese and measuring oil in a shallow plate, season with salt and pepper and use your hands to evenly mix. Place mayonnaise, milk and thyme in another shallow dish, season with salt and pepper and whisk to combine. Set both dishes aside. 3 Cut each chicken breast in half crosswise. Place 1 piece between 2 sheets of plastic wrap and a pound to an even thickness with a meat hammer or bottom of a griddle. Place on a large plate or second baking sheet. Repeat with the remaining pieces of chicken. Season 4 with both pieces of chicken with salt and pepper. Dip 1 slice of chicken in a mayonnaise mixture and turn into wool. Then dip it into the panko mixture, wrap the coat and pour the mixture over the chicken so that it sticks. Bake until chicken turns golden brown and cooks for about 40 minutes.


We lowered the base of the clay pan with olive oil, and we put a layer of potatoes. In a bowl, mix the breadcrumbs with a teaspoon of paprika and spread them with tomatoes. Add a dash of butter and milk. Sprinkle with parsley and cover with foil. With the oven preheated, bake for about forty minutes. In this case, we pre-cooked potatoes in a pan with a little oil. It is not a question of frying them, which are half cooked. Thus, the baking time will be twenty-five minutes. In a large bowl, dissolve 125 ml of table salt and 15 ml of corn syrup, honey or corn syrup in a large bowl. Dissolve the chicken in a large bowl and add salt and water to make the meat more succulent. maple in 2 liters of water, place the chicken in a chicken, weighing from 1, 5 to 1, 8 kg, under the breast, so that it is well covered with brine. Another good thing is to make the chicken skin more crisp, brush the chicken in the morning, soak it and allow it to dry in the refrigerator until “during cooking for dinner”. At the bottom of the pan, place two carrots and two celery stalks, cut into sections, and the yellow onion in a quarter. Pour a little less than one centimeter of water at the bottom of the grill; the goal is to avoid burning the juices, but they still need to be caramelized, grease the grill and place in a roasting pan, peel the slices of melted butter chicken at will and place on a grid. Take the chicken out of the oven, and then, using pliers, lift it to pour the juice that has accumulated in its cavity into the grill. Return the bird, put the chest down and return to the oven while removing the pan from the oven, drain the chicken through the pan and place it on the baking tray with the chest up, turn off the oven and set the chicken aside to make the sauce. Add chicken broth from 375 to 500 ml, a pinch of thyme, pepper to taste, then bring to a boil. Boil for 1 minute, then add a small amount of oil and mix gently. Let stand 5 minutes before serving with the sauce; allowing the chicken to stand before cutting allows the juices to redistribute in the meat. Then serve the poultry immediately so that the skin does not absorb too much moisture and does not lose its crunchiness.

• Pork chops. 2 or 3 potatoes. 2 or 3 tomatoes.
• Paprika, salt and pepper.
• Olive oil.
• Parsley. 1 trickle of milk.
• Peel the potatoes and cut into more or less half-net slices.
• Tomatoes also cut them into pieces.
• Put sliced ​​peppers on a potato and tomatoes on it.
• A bit of salt.
• Remove the poultry from the brine and dry thoroughly with a paper towel.
• Defat the cooking juices from the pan and remove the vegetables.
• If desired, pass the icing fluid through a sieve over a saucepan.
• Take the chicken out of the oven and check its readiness.

For chickens weighing less than two kilograms, a one-two-hour brine is sufficient. The same principle can be applied to a turkey, which must, however, be quick from four to six hours. Eight to ten liters of water will need to be well covered. Check readiness with or without a thermometer. The skin that holds the thigh in the chest is cut, and the thigh is removed from the frame, pulling it out. I am sure that the juice that flows from the meat is no longer pink. Then the thigh should be easier to detach from the carcass, but note that with this degree of boiling the breast meat will be more dry.

Remove the pan! Most cookers will be equipped with a metal grill with a grill. This is the perfect utensil for the perfect fried chicken or cook chicken with vegetables in a drip tray, at the bottom of which is a metal mesh. Chef Dominique Gotye's recipe.

He is tall in the open air, even in complete freedom, which allows him to muscle and give firm and tasty flesh. Finally, a good chicken eats mostly cereals, supplemented with grass and earthworms. Remove the chicken from the refrigerator one hour before cooking.

Salt and pepper inside, then add a few sprigs of thyme and drizzle of olive oil. Coat the outside with olive oil or oil, then salt. Peel the potatoes and cut them into four or six lengthwise. Put them in a salad bowl, sprinkle with olive oil and a coat on all sides.

Arrange the chicken in a large baking dish. Dip it with potatoes, add a few sprigs of rosemary and cloves of garlic, cut in half, and not peeled. Remove from the oven, drain the chicken juice over the potatoes, and then remove the thighs and wings. Put them back in a plate of potatoes, which will be salty at this time, and finish cooking for 15 minutes.

Cover the chest with chicken paper and let it stand out from the oven. Thus, white will be completely fluffy. Remove the supra, following the shape of a chicken, then put on the hips and heat for 5 minutes in the oven. For dressage, cut the hips in half and cut the supra in half width.

Let's start cooking

Separate potatoes in a plate, then sprinkle with chicken juice. The secret of the chef: cooking two parts. Cooking a whole chicken is not that simple. Indeed, hips that bake less quickly than white ones, we often find ourselves in a dry white form due to excessive cooking. Isolating whites and cooking chicken in two stages, Dominique Gauthier solves the equation of fried chicken: hips prepared to a certain point, and fluffy and juicy white. In addition, his method is superfast: in less than an hour chrono, the chicken, even strong, is perfectly cooked and beautifully roasted!

Raw Chicken Egg Chips are a simple and quick recipe that will not allow you to regret the classic fried meatballs. The secret of this drug is to put the chicken into the milk before cooking it; This simple makeup will make the inside of the cutlet very soft. The pot, decorated with the aroma and aroma of rosemary and oranges, although in simplicity, will be crunchy, despite baking in the oven. A chicken cooked this way will always retain its softness, so that this burgers can also be eaten cold or heated in a microwave will always be very soft.

So why not, you can also prepare it the night before to take it the next day at the office! The contour, which in its simplicity, however, is irresistible! In short, today's offer is intended for everyday cooking, for a light lunch or a tasty lunch. Pour the milk into a bowl and immerse in the chicken until it is completely closed. If you are in a hurry, you can relax them less, but know that the rest will be longer and the chicken meat will be soft after cooking. After your holiday, take the chicken fillet and enjoy it in flavored breadcrumbs that you prepared before. Place the patties on the oven stove, pour the oil wire and cook in a preheated static oven at 200 degrees for 20 minutes.

• Put the breadcrumbs in the tray, then rosemary, oregano, salt and pepper.
• Mix all the ingredients so that they are evenly distributed.
• Make sure you are well groomed.
• Wash and dry the spinach.
• Now add the spinach and season with salt and pepper.
• Let them fry for a couple of minutes, it's just time to make them dry and ready to serve!