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 Chicken Fillet in Parchment in a Frying Pan Recipe
This is an amazing recipe for chicken fillet that always turns out very juicy. Very tender breast fried in parchment in a frying pan. Fragrant tender chicken for dinner or light lunch.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. We take the halves of the chicken fillet and make shallow cuts on both sides as shown in the video. Prepare the marinade for the chicken: mix one egg with salt, paprika, ground garlic and add a mixture of peppers. Mix everything well and add it to the chicken. Spread the egg marinade all over the chicken breast so that it gets into all the cuts. Marinate the chicken for at least 30 minutes. If desired, you can leave it overnight. Bring the water to a boil and put the pieces of chicken breast in it. Cover with a lid and bring to a boil. As soon as the water boils again, we pull out the breast with a slotted spoon. So we sealed the meat from the outside and not a drop of its own juice will come out during further cooking. This time I decided to fry the chicken in parchment in a frying pan.
    We take the halves of the chicken fillet and make shallow cuts on both sides as shown in the video. Prepare the marinade for the chicken: mix one egg with salt, paprika, ground garlic and add a mixture of peppers. Mix everything well and add it to the chicken. Spread the egg marinade all over the chicken breast so that it gets into all the cuts. Marinate the chicken for at least 30 minutes. If desired, you can leave it overnight. Bring the water to a boil and put the pieces of chicken breast in it. Cover with a lid and bring to a boil. As soon as the water boils again, we pull out the breast with a slotted spoon. So we sealed the meat from the outside and not a drop of its own juice will come out during further cooking. This time I decided to fry the chicken in parchment in a frying pan.
  2. When all the water has drained from the chicken breast, I spread it on a greased parchment. For those who follow their diet - for each piece I used 2 grams of butter.To give more flavor to the breast, cover it with herbs-thyme, green onions and parsley. I seal the parchment envelopes and place them in a hot frying pan. Fry on medium heat on both sides for 5-7 minutes with the lid open. On such a huge breast, it took me a full 15 minutes, if the fillet is smaller-spend less time so as not to over-dry.Serve immediately hot. If you prepare it in advance and take it with you for lunch, it is better to serve it with sauce. The chicken breast is very soft and juicy. This is the best recipe if you have time to marinate. The time spent is worth the result
    When all the water has drained from the chicken breast, I spread it on a greased parchment. For those who follow their diet - for each piece I used 2 grams of butter.To give more flavor to the breast, cover it with herbs-thyme, green onions and parsley. I seal the parchment envelopes and place them in a hot frying pan. Fry on medium heat on both sides for 5-7 minutes with the lid open. On such a huge breast, it took me a full 15 minutes, if the fillet is smaller-spend less time so as not to over-dry.Serve immediately hot. If you prepare it in advance and take it with you for lunch, it is better to serve it with sauce. The chicken breast is very soft and juicy. This is the best recipe if you have time to marinate. The time spent is worth the result
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