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 Chicken Fillet in Parchment on a Pan Recipe
This is an amazing recipe for cooking chicken fillet, which always turns out very juicy. Very tender breast, fried in parchment in a frying pan. Suitable for lovers of delicious food and for those who adhere to a proper diet. Fragrant tender chicken for dinner or a light lunch.
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Take the chicken fillet halves and make shallow incisions on both sides, as shown in the video. Prepare a 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 incisions. 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, remove the breast with a slotted spoon. Thus, we sealed the meat from the outside, and with further cooking, not a drop of its own juice will come out. This time I decided to fry the chicken in parchment in a frying pan.
    Take the chicken fillet halves and make shallow incisions on both sides, as shown in the video. Prepare a 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 incisions. 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, remove the breast with a slotted spoon. Thus, we sealed the meat from the outside, and with further cooking, not a drop of its own juice will come out. 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, put it on greased parchment. For those who follow their diet, I added 2 grams of butter to each piece.To give the breast more flavor, sprinkle it with herbs - thyme, green onion and parsley. I seal the parchment envelopes and put them in a hot frying pan. Fry on medium heat on both sides for 5-7 minutes with the lid open. It took me as much as 15 minutes for such a huge breast, if the fillet is smaller, I will spend less time so that it does not dry out.Serve immediately hot. If you cook in advance and take it with you for lunch, it is best served with sauce. The chicken breast turns out to be very soft and juicy. This is the best recipe if you have time for pickling. The time spent is worth the result Enjoy your meal
    When all the water has drained from the chicken breast, put it on greased parchment. For those who follow their diet, I added 2 grams of butter to each piece.To give the breast more flavor, sprinkle it with herbs - thyme, green onion and parsley. I seal the parchment envelopes and put them in a hot frying pan. Fry on medium heat on both sides for 5-7 minutes with the lid open. It took me as much as 15 minutes for such a huge breast, if the fillet is smaller, I will spend less time so that it does not dry out.Serve immediately hot. If you cook in advance and take it with you for lunch, it is best served with sauce. The chicken breast turns out to be very soft and juicy. This is the best recipe if you have time for pickling. The time spent is worth the result Enjoy your meal
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