Chicken Breast in Foil on a Frying Pan Recipe
To everyone who likes it to be simple, fast, delicious and to get dishes dirty less. And also to those who, for various circumstances, either want or need to sit on a low-fat diet is dedicated. According to this recipe, the breast is cooked in 20 minutes + how much time is not a pity for marinating.
Servings
1
Cook Time
30minutes
Servings
1
Cook Time
30minutes
Ingredients
Instructions
  1. To prepare this dish, we will need: – chicken breast fillet without skin. As a rule, there is no fat on the breast, but if there is, it is desirable to cut it off. The average raw broiler breast fillet weighs about 200-250 grams. – extra virgin olive or linseed oil. These oils are recommended by nutritionists as the most easily absorbed by the body, so they are acceptable for use in a low-fat diet. Do not be afraid that the oil may burn, we will not allow this. – Limon. Or rather, three round slices, the more the better. – Salt to taste. Two pinches are enough for my taste, but here, as they say, for taste and color … I didn’t specifically mention any spices in the ingredients, this is the necessary minimum. If you feel that something is missing, you can experiment. Yes, do not forget about the foil, so that it does not turn out that everything is already prepared, and suddenly there is no foil at home)
  2. Pour about 50 g of oil into a convenient shape and size dish (with the thought “now it’s definitely enough!”). Cut three slices from a lemon and squeeze the juice into the oil without fanaticism. In no case do not throw away the pressed slices, we will need them very much!!! Add a couple of pinches of salt, mix. From all sides, moisten the fillets in the resulting marinade and leave for 15-20 minutes, periodically turning the brisket with the other side so that it is evenly soaked.
  3. When the breast already looks sufficiently marinated (by the way, due to the action of citric acid on the inside of the abdomen, it is clear that some meat fibers are lighter), we begin to build a bathhouse from the breast. Cut the foil sheet so that it is about 1.5-2 times longer than the breast. Put the squeezed lemon slices in the middle (you didn’t throw them away, did you?). If the breast is large enough, you can add one or two more slices to avoid the meat coming into contact with the foil from below.
  4. Put the lemon breast on top, pour over the remaining marinade (if you think it will be “too greasy”, you can skip this point)) and do: once – tuck the bottom of the foil; two – tuck the top; three – tuck the edges of the foil. the resulting sleeve.
  5. Preheat the frying pan, pour a little of any frying oil (this will allow you to distribute the heat more evenly), lay out the resulting tourniquet. Make sure that the entire surface of the foil in contact with the surface of the baking sheet is oiled. To do this, you can simply “move” the bundle in the pan. Put the fire a little more than the minimum (if the burner is small, then it can be medium), cover the pan with a lid, wait 15-20 minutes. You can do more, but the chicken is very sensitive to excessive heat treatment, so the main thing is not to overdo it
  6. We serve to the table either as is, or as lucky) This time I was lucky with a pickle and a tomato) Enjoy your meal!
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