What to cook from boiled breast to the second. Dish from boiled chicken breast. How to boil the chicken breast in a microwave oven.

Chicken breast is not only healthy and nutritious meat, but also very tasty.

This is a universal meat, which is used to make salads, casseroles, soups or second courses. The main thing is to weld it properly, so that the meat remains juicy.

Boiled chicken breast - the basic principles of cooking

Before cooking, you can remove the skin, or leave it. In this case, more taste is preserved, and the meat turns out to be softer.

In a saucepan bring the water to a boil and dip the brisket into it. This will allow the juice to stay inside the meat, and will not allow it to boil completely.

Chicken breast is salted before the end of cooking, so that the salt water does not make it dry. With salt put spices and bay leaf. Chicken breast can be cooked in broth, which makes the taste of meat more interesting.

There is another way to cook chicken breast - longing. Meat is boiled in hot, but not boiling water. It takes more time, but chicken breast, cooked in this way more tasty and juicy. Chicken breast is lowered into hot water, twist the fire to a minimum, and weak meat for about an hour.

Cook chicken breast and in a double boiler. This process takes from half an hour to forty minutes.

In the water where the chicken breast is boiled, you can add white wine, sliced ​​vegetables and greens. This will make the chicken breast not only juicy, but also fragrant.

At the end of cooking, the chicken breast is immediately missing from the water, and left in hot water, under the lid for a while.

In the article we collected the best recipes  dishes with boiled chicken breast.

Recipe 1. Boiled chicken breasts in sour cream sauce

Ingredients

two chicken breasts;

80 ml of sour cream;

carrot and onion;

70 g of butter;

h. a spoonful of flour;

salt.

Cooking method

1. Boil the chicken breasts, adding to the water onions and parsley root. Cool the meat and cut into small cubes.

2. Peel the onion and grind it on a grater until it is mushy. Carrots are cleaned and shredded in small cubes.

3. In the saucepan, melt butter, lay out the porridge from onions and carrots. Stir and stew until half-prepared carrots under the lid.

4. In a separate bowl, mix sour cream with flour. We pour the received mass to stewed vegetables, add the boiled chicken breast. Solim, season with pepper and mix. Pour a small amount of water and mix again. We continue to stew for another quarter of an hour. We serve chicken breasts with any garnish.

Recipe 2. Potato salad with boiled chicken breasts and pickled cucumbers

Ingredients

1200 g of potatoes;

400 g of chicken breast;

400 g of pickled cucumbers;

one red onion;

on a bunch of parsley and arugula;

a pair of garlic cloves;

400 g of mayonnaise;

60 ml lean oil.

Cooking method

1. Rinse and boil the breasts. Potatoes are cooked in the peel, drain the water, cool. Garlic and onions are cleaned. Greens rinse, lay out on a towel, so that the glass superfluous liquid.

2. Garlic, parsley and rukkola finely chopped with a knife. Potatoes and pickled cucumbers cut into cubes. In a small, deep dish, mix garlic and greens with a small amount of mayonnaise.

3. Finely chop the boiled chicken breasts. Also grind the red onion. All the crushed vegetables put in a salad bowl, season with mayonnaise. Add the mixture of greens and mayonnaise. Pour with lean oil and gently mix. To taste salt and pepper.

Recipe 3. Yeast pie with boiled chicken breast

Ingredients

half a kilogram of flour;

600 g of chicken breast;

a glass of milk;

25 g freshly pressed yeast;

20 g of sugar;

salt and pepper ground black;

green onions - a bunch;

200 g of cheese;

mayonnaise - 100 g.

Cooking method

1. Preparing the sponge. A little heated milk and bred in it yeast. Pour sugar and table salt. We cover the container with milk with a clean towel and put it in the heat for a couple of hours. After this time we pour on lean oil to milk and mix well. We pour out the flour on the table, make a funnel and pour in the spit. Knead the sticky dough, cover it with a towel and leave it for an hour.

2. For the filling, the chicken breast is boiled in slightly salted water. We take out the ready meat, chill and chop it in small pieces. Green onion rinse, shake off and finely shred with a knife. In a bowl, mix chicken and green onions, salt and season with pepper. We pour in mayonnaise and mix. Minced by consistency should be quite dense.

3. The dough is divided into two parts. One is rolled out and laid out on the bottom of a round, deep shape, oiled. The second cut into two pieces. From each form a rectangle. Spread a small amount of stuffing on it and turn it into a roll. Cut it into pieces in 3 centimeters high. We spread them standing on the perimeter of the form.

4. Put the rest of the mince in the center. Pour sauce from eggs and sour cream and sprinkle with grated cheese. Bortik grease with egg and place the cake in the preheated oven for about forty minutes. Finished cake sprinkled with chopped herbs.

Recipe 4. Coconut with boiled chicken breast

Ingredients

a kilogram of chicken breast;

200 grams of Edam cheese;

bulb;

an incomplete glass of cream;

lean oil;

Cooking method

1. Put a saucepan of water on the fire. As soon as it starts to boil, dip the chicken breasts into it, cook for about forty minutes. At the end, slightly add salt.

2. Peel onion, and chop into small cubes. In a frying pan pour a little oil, put on fire and fry in it chopped onion. Cheese grate on a fine grater.

3. With boiled chests, peel off the skins and crumble them into small pieces. Cut the chopped breasts with fried onion and two spoons of mayonnaise, sprinkle a little. The resulting mass is put into the coconut bottles, poured with cream and sprinkle with grated cheese.

4. Bake in a preheated oven until the cheese melts and is covered with a golden crust.

Recipe 5. Chicken breast soup with noodles

Ingredients

400 g of chicken breast;

two carrots;

five potatoes;

three onions;

two eggs;

flour - how much will take the dough;

a bunch of greenery;

salt.

Cooking method

1. First of all, we cook noodles. Separate the yolk from the protein. We spread the yolk into a bowl, salt and begin to gradually add flour. As soon as the dough starts to harden, roll it out with a thin layer on the table, sprinkled with flour. Leave the dough for a while on the table, so that it will dry out a little.

2. Put a pan of water on the fire, and put the chicken breasts cut into pieces into hot water. Remove the foam to make the broth transparent.

3. Peel the onion and cut into slices. We carve the carrots and cut them in circles. We put it in broth and salt.

4. While meat with onions are cooked, we roll the dough into a roll and cut into thin strips. We disassemble them with our hands and leave them on the table for drying. Peeled potatoes cut into small cubes. We add potatoes to the soup.

5. When the vegetables are ready, spread the noodles and cook for about ten minutes. In the end, sprinkle with herbs and put a laurel leaf. We pour the soup hot into plates, decorate with half a boiled egg and add a sour cream bed.

Recipe 6. Casserole from potatoes and cabbage with boiled chicken breasts

Ingredients

10 potatoes;

a quarter of a head of cabbage;

bulb;

one chicken breast;

100 g of sour cream;

table salt and pepper;

vegetable oil.

Cooking method

1. Peel the potatoes, cook until cooked and make a mashed potatoes with milk and butter. Mix mashed potatoes  with the egg.

2. Peel the onion from the skin, rinse it, and finely chop it. Cabbage chop thin strips. Onion and cabbage fry until ready for lean oil.

3. Pour the water into a saucepan and boil the chicken breast in it. Cook boiled chicken meat in small cubes.

4. Put half the puree in a greased shape. Top with chopped chicken. For meat, spread the sauerkraut fried with onions. Lay the remaining puree with the last layer.

5. Lubricate everything with sour cream and send to a preheated oven for 180 degrees for half an hour. As soon as the dish is browned, remove from the oven and serve in portions on plates.

Recipe 7. Julienne from boiled chicken breast

Ingredients

chicken breast;

100 g of butter;

300 g of fresh champignons;

three onions;

200 g of cheese;

150 g of sour cream;

vegetable oil;

table salt and ground black pepper.

For broth

bulb;

bell pepper and bay leaf.

Cooking method

1. First of all boil the breast. A pan of water is put on the fire. Put hot peeled whole on the hot water, a few peppercorns and a bay leaf. We lower into the pan a chicken breast, remove the foam with a foam and cook for about an hour. At the end of the salt.

2. Clean and rinse the champignons. We cut them with plates. In a large frying pan pour lean oil and pour out the mushrooms. Fry it on high heat without covering it with a lid. As soon as the moisture evaporates, put a piece of butter. We cook another five minutes, salt and lightly sprinkled with pepper. We spread ready mushrooms in a plate.

3. Peel the onion, cut into four pieces and shred by thin strips. Fry in a pan with minimal heat, adding butter. Chicken breast is removed from the broth and crumbed into pieces. We add it to the onions, here we spread mushrooms, pepper and slightly salted. Sift into the pan, flour, sour cream and mix. We cook a couple of minutes from the moment of boiling.

4. Cheese is large three. We put the julien into the coconut, sprinkle with grated cheese and put it on a baking tray. We send it to a heated to two hundred degrees oven for seven minutes.

Recipe 9. Salad from boiled chicken breast "Enchantress"

Ingredients

300 g of chicken breast;

100 g of mayonnaise;

fresh cucumber;

three eggs;

50 g of prunes;

30 g walnuts.

Cooking method

1. Boil the chicken breast, cool and tear your hands on the fibers. Put it in a wide, deep dish and grease with mayonnaise.

2. Peel the cucumber from the skin and shred the straw. Spread it on a chicken.

3. Eggs boil, peel and cut into strips. Spread on cucumbers and grease with mayonnaise.

4. Rinse garlic, soak in warm water, cut into long pieces and spread over the eggs. Walnuts  finely chopped and sprinkled with a salad.

Recipe 10. Pancakes with boiled chicken breast and mushrooms

Ingredients

three glasses of flour;

four eggs;

4 cups of milk;

10 ml of sunflower oil;

300 g of fresh champignons;

bulb;

450 g of boiled chicken breast;

table salt and black ground pepper.

Cooking method

1. In the bowl, sift the flour, add the eggs and mix. Gradually pour in the milk, whisking constantly. Pour in the dough lean oil and a little salt. Fry the pancakes.

2. Boil the chicken breast, cool and finely chop along with onions and mushrooms. Put the frying pan on the fire, pour in the oil and lay the onion. Fry it until soft, add mushrooms and chicken to it and fry for five minutes. Remove from heat and cool.

3. For each pancake, put a tablespoon of filling and wrap. Serve with sour cream.

• It is best to use paired or chilled meat. If you cook from frozen meat, defrost it on the top shelf of the refrigerator or at room temperature.
• The cooking time of a chicken breast depends on its weight. If you cook several chicken breasts at once, then it is desirable that they be the same size. Otherwise they will be prepared unevenly.
• Boiled chicken breast can be used for making salads, stuffing for pies or pancakes, second and first courses.
• If you cook chicken breast for salads or other dishes, it should be lowered into hot water. If you cook the broth, you can immediately pour cold water  and cook until done.
• At the end of cooking, leave the chicken breast for a while in the broth, so it will be soft and juicy.
• To get fragrant meat, add greenery, spices and white roots to the broth.

Whatever vegetarians say about the dangers of meat, a large part of the population can not do without it.

Especially popular with meat eaters is the chicken. It is not as fatty as lamb, it is cooked faster than beef or pork. Delicious. And, importantly, it is inexpensive, so it is available to almost everyone.

• Chicken meat contains more protein, but less fat, so it is recommended to those who watch their weight.
• It is better absorbed by the body. No wonder it is always used in dietary nutrition.
• But the nutritional value  different parts of chicken carcass is not the same. If they are estimated by the amount of pulp, the degree of fat content, the quality of meat, then one can draw the following conclusion: the chicken has the most fat on the abdomen, there is little on the back, but on the chest it is practically absent. Except for the one that is under the skin.

Therefore, many housewives choose for the family diet is the breast. Of course, if they are going to cook it or stew it, as this part of the carcass is not very suitable for frying, because the breast has white lean meat, which when cooked improperly becomes stiff, dry and long chewed. But you also need to be able to cook it.

How to prepare chicken breast for cooking

On the shelves of the shops breast is most often delivered frozen, so at first the breast needs to be thawed.

• Defrost it at room temperature or in the refrigerator. With this method, thawing occurs slowly and the meat juice, which is released from the meat along with the melting of the ice crystals, is partially absorbed into it again. And it improves the quality of the product.
  • It is not recommended to thaw the breasts in the microwave oven, because then they quickly give juice, while the juiciness of the already fattened breasts is halved.
  • Also, it is impossible to unfreeze the breasts in water, because then the main part nutrients  passes into water, and this significantly degrades the quality of meat.
• The breast is washed in cold water.
• If the breasts are cooked to get dietary meat, that is, with a minimum amount of fat, the skin is removed from them. But you can cook with it. Especially if besides meat they want to get even a good broth, on which you can cook soup. Moreover, there are gourmets who simply love chicken skin, even cooked.

An important point! In the description of many recipes it is said that for cooking, the meat needs to be poured with cold water and put on fire. But it does not take into account the purpose for which meat is cooked. In this case, the breast.

• If the breast is cooked for a salad or a second course, then it is laid in hot water. Thanks to this, protein and blood curdle and most of the nutrients remain in the meat.
• If the breast is cooked for broth, then it is poured cold water. Someone will object, they say, what kind of broth will come from this part of the carcass? But such a broth is shown in dietary nutrition or for feeding young children, because it turns out to be low-fat, but during it most of the microelements and nutrients go into it.

  On such broth, you can cook soup for a baby or for a grown-up adult, who for health reasons can not eat fatty foods, including soups, especially with roast.

  But with this method of cooking, the breast turns out to be as if boiled - tasteless and like a loofah (as many eaters describe it).

How to boil a chicken breast in a saucepan

Method 1

• The breast is lowered into hot water and brought to a boil over high heat. Be sure to remove the foam.
• Add the roots, carrots, bay leaf, salt.
• Boil is reduced to a minimum and under the lid is boiled for 30-40 minutes. Although if you cook a chicken breast or a young chicken, then this meat will be soft after 20 minutes.
• The pan is removed from the plate, but the breasts are left in the broth for another 20-30 minutes. And only after that they are taken out for further use. If the meat is taken out of the broth immediately, it will dry instantly and lose its juiciness.

Method 2

• If the breast is cooked for broth, then it is put in a saucepan and completely filled with cold water. Bring to a boil, remove the foam.
• Lay spices and roots, salt.
• Brew until soft. In this case, the meat can be cooked longer, so that the broth becomes more rich.

How to let chicken breast

Pripuskanie is cooking meat in a small amount of water or broth.

Method 1

• Breasts are thawed, washed, skin removed from them or left as is.
• Meat is placed in a sauté pan, salted and sprinkled with lemon juice, so that the breasts remain white during cooking.
• Pour hot water or broth to a third of the height of the fillet.
• Close the lid and put on a small fire until ready.

Method 2

• Put the chopped vegetables and roots on the bottom of the saucepan. They put the breasts on them.
• Fill with broth (water) and dry white grape wine. Salt.
• Close the lid and on low heat bring to readiness.

How to cook chicken breasts in a double boiler

• The prepared breast is rubbed with salt and spicy herbs.
• Put the steamer in a bowl.
• Cook for 30 minutes. If the meat is still stiff (this is checked with a fork), cook for another 10-15 minutes.

How to boil a chicken breast in a microwave oven

• Prepared breast is placed in a special bowl. Salt.
• Pour so much hot waterto cover the meat.
• Close the lid and cook for 10 minutes at maximum power.
• Then the power is reduced to an average and another 15 minutes are prepared.
• Leave the breast in the dishes for another 10 minutes to make it more juicy.

How to boil a chicken breast in a multivariate

Method 1

• The prepared breast is placed in the bowl of the multivark.
• Fill hot waterto cover the meat.
• Salt and add the spices.
• Brew in the mode "Quenching" 30 minutes.

Method 2

• Pour a liter of water into the cup of the multivark.
• Prepared breast is salted and flavored with spices.
• Then put it in a steam cooking vessel, which is installed in a multivark.
• Close the lid and cook in the "Steam cooking" mode for 30-40 minutes.

To the mistress of the note

• How to determine the age of a chicken breast? The breast of an old chicken can not be compressed by fingers, and it is easy to squeeze a young one.
• If you need to separate the flesh of the breast from the bones, then it is cut perpendicular to the fibers.
• The breast of the old carcass is cut in half, and the whole chicken breast is cooked.
• To preserve the natural aroma of meat, when cooking the breasts do not use strongly aromatic spicy herbs and spices.
• The breast of an old chicken will taste better if it is allowed in milk.