Step 1: Fry the chicken breasts.
When choosing chicken breasts, pay attention to their color. The color of fresh products is uniform, white-pink, and the surface is smooth and dry. Chicken meat should be dense and elastic. Choose medium-sized breasts with smooth edges, without defects and muscle tears. So, we take chicken breasts, wash them well under water, then salt and pepper to taste. We clean the garlic, wash it and chop 4 cloves with a knife. We take a frying pan, heat olive oil in it and fry the fillet over high heat until golden brown for 5 minutes on each side, along with chopped garlic. The chicken should not be fried whole, otherwise it will become dry.Step 2: prepare the sauce.
For the sauce, we need natural yogurt without additives. We mix yogurt directly in a jar with garlic (two cloves chopped with a knife), add dry basil, salt, black pepper and mix everything thoroughly. Step 3: Roast the Chicken Breasts.
We take a baking dish, put the already fried chicken into it and pour the sauce. Preheat the oven and bake chicken breasts for 10 - 15 minutes at a temperature of 180 - 190 degrees. Before serving, make sure that the chicken is ready: the juice should be clear and there should be no redness in the meat. Step 4: serve chicken breasts baked in yogurt.
The chicken breasts are very juicy and flavorful. They can be garnished with dill or served with fresh vegetable salad or any other side dish. Bon Appetit! There is only one problem: chicken breasts can become dry during cooking, so that they turn out juicy, you can cover them with fatty bacon or put a slice of lemon or half an onion inside them.
To add flavor to the chicken, roast it on a bed of fresh herbs, chopped garlic or onions.
In order to make the chicken breast more juicy, before frying it can be marinated for 20 minutes in a mixture of soy sauce, balsamic vinegar, sugar and spices.
If you need smaller chicken pieces, cut the breasts AFTER cooking. If cut before, it will not be as juicy.
When choosing a dish for baking, try to find a cast-iron or ceramic form. Such dishes heat up gradually and evenly, which will save you from possible burning or uneven roasting of poultry meat.
Pour the yogurt into a deep bowl - large enough to fit all the chicken meat into it. Add crushed, finely chopped or garlic passed through a special press to the yogurt. Finely chop half of the parsley and also add to the bowl with the yogurt. Cut the lemon in half, take one of the halves and squeeze about 2 tsp into yogurt. juice. Thoroughly mix the marinade, pepper it.
Cut the chicken fillet into approximately the same slices, slightly smaller than the size of the palm of your hand. It is convenient to do this when the fillet is slightly frozen - then the slices will come out more even, and in the future it will be convenient to cover them with breading. 
Place the chicken pieces in the marinade bowl, cover with cling film and leave to marinate for 2-3 hours (or overnight). 
While the chicken is marinating, prepare the breadcrumbs. Put slices of bread cut into pieces in a blender bowl, add cheese cut into large pieces. 
Grind in a blender until a homogeneous loose crumb is formed. 
Then add vegetable oil, a large pinch of salt and beat again in a blender. 
Put the marinated chicken fillet slices on a baking sheet covered with non-stick baking paper or simply greased with a small amount of vegetable oil. 
Lay breading on top of each piece. 
Place the baking sheet in an oven preheated to 180°C and bake for about half an hour.
You can serve ready-made baked chicken meat as an independent dish - with tomato or cheese sauce. And you can cook the original vegetable puree from potatoes and celery as a side dish for it - it will also turn out very tasty!
Chicken in yogurt is a recipe for a festive table. But at the same time, a recipe for healthy cuisine, which is facilitated by both dietary ingredients and the method of preparation.
Please note that there is mint among the ingredients. The more it is, the more aromatic the chicken will turn out, but you don’t need to get too carried away!
The amount of yogurt indicated in the recipe is also very conditional. Ideally, if you have matsoni or Mechnikov yogurt, it has a denser structure than regular yogurt. Can i .
Ingredients
- 1 kg chicken fillet
- 2 packs of yogurt
- 400 g flour
- 1 clove crushed garlic
- small pinch of saffron
- 1 teaspoon paprika
- salt pepper
- mint powder
- olive oil for frying
- 1/2 cup lemon juice (100-120 g)
Cooking
Wash the chicken fillet and cut into small pieces. Put yogurt, garlic, paprika, a little salt, pepper and mint into a large bowl.
Dissolve saffron in a small amount of boiled water, add to yogurt and stir well. Pour the yogurt over the chicken pieces, then close the top of the cup and refrigerate it for 1 hour so that the meat absorbs the flavor of the spices and yogurt.
After an hour, continue cooking the dish: take pieces of meat one at a time and, without shaking off the yogurt, roll in flour and fry in hot oil in a pan until golden brown.
As soon as the meat is browned, take it out and spread it on a dish covered with paper to absorb excess oil. Then put the chicken pieces on a dish.
Pour the finished meat with plenty of lemon juice and serve with yogurt, if any. You can also serve with more yogurt, making the sauce more abundant. Then the pieces of meat will "float" in it.
The recipe for baked chicken breast with yogurt is in the sleeve with step by step photos of preparation. Many housewives have difficulties with chicken breast, quite often such meat turns out to be dry. When baked in a sleeve, almost any meat remains juicy, and if it is still marinated in low-fat natural yogurt, you get an unusual, but tasty dish. The calorie content of one serving of chicken breast with yogurt in the sleeve (200 grams) is 215 kcal, the cost of a serving is 46 rubles. The chemical composition of one serving: proteins - 40 grams; fats - 3 grams; carbohydrates - 2 grams.
Ingredients:
To prepare this dish, we need (for 6 servings):
chicken breast (with bones) - 1.2 kg; natural yogurt 3.2% fat - 200 grams; salt, spices (for example, Italian herbs).
Cooking:
Remove the skin from the chicken breast, cut into portions.
Add natural yogurt, salt, spices to the chicken breast.
Leave the meat to marinate for 30 minutes or longer.
We spread the chicken breast marinated in yogurt with spices in a baking sleeve.
Carefully tie a sleeve for baking with chicken, put it in a mold. Bake in the oven at 180 degrees for 20 minutes.
Then we take the form out of the oven, carefully open the roasting sleeve, send the chicken back to the oven for another 20 minutes.
In 20 minutes, the chicken will be lightly baked on the outside, but will remain very juicy.
| Product | Product weight (gram) | Price per kg of product (rub) | Kcal per 100 g of product |
| Chicken breast | 1200 | 250 | 115 |
| Yoghurt natural 3.2% fat | 200 | 150 | 75 |
| Total:
(6 servings) |
1200 | 280 | 1300 |
| A portion | 200 | 46 | 215 |
| Protein (grams) | Fat (grams) | Carbohydrates (grams) | |
| A portion | 40 | 3 | 2 |
I don’t really like chicken, I still prefer turkey from poultry, mainly because the chicken meat that is sold in the store is very far in taste and quality from what “their” home chickens can offer us.
And therefore, in order to make this meat so that it would not only be possible, but also desirable and with pleasure, it can be stewed, with such a long heat treatment, not only most pathogenic bacteria die in it, but it also becomes softer and more delicious.
In my recipe today, I used homemade natural yogurt (no additives). But if you didn’t have one at hand, then you can use low-fat sour cream (5%) instead.
For cooking, we need the following products:
We wash the chicken breast fillet under running water and cut into small pieces about 2 by 2 centimeters in size.
Then we put it in a preheated cauldron, on the bottom of which we pour sunflower oil.
Fry the meat on all sides, stirring for 5-7 minutes.
We cut two medium-sized onions into quarter rings, do not make them too thin so that they do not turn into porridge.
Then put the onion to the fried meat and mix.
We cut the garlic, not finely.
Add to cauldron.
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And add dried herbs. I prefer to use a mixture of parsley and dill.
And sprinkle with ground black pepper, to taste.
And now we spread 300 grams of natural homemade yogurt or low-fat sour cream.
Now we mix everything well. And our chicken is starting to stew. Close the cauldron with a lid, make a minimum fire and cook for about 30-40 minutes, stirring occasionally.
When most of the liquid has evaporated, the dish is ready.
You should leave the chicken stewed in yogurt under the lid to sweat for another 20 minutes, then the meat will turn out to be especially soft and tender.
The dish is served hot with a vegetable side dish of your choice.
Bon Appetit everyone!
Cooking time: PT01H10M 1 hour 10 minutes
