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How to deliciously cook chicken breasts in a frying pan. Chicken breast in a frying pan. Video recipe for cooking chicken fillet in cream with cheese

A product that is in the refrigerator of almost every dieter, especially those who are losing weight, is chicken breast. For lunch or, on holidays and weekdays, this dietary meat is irreplaceable. Personally, as a lazy cook, I most often cook it in a frying pan. It’s just that white, dry meat gets boring, so any recipes and tips on how to deliciously cook chicken breast in a frying pan are always relevant.

Everyone will love this collection of easy recipes. I especially recommend that those new to proper nutrition take a closer look. Usually, beginners are always surprised that it is possible to cook chicken fillet in a frying pan in a healthy and tasty way. Do you want an unusual, non-standard dish? This requires a little imagination and chicken breast! This is how original recipes are born!

Chicken fillet in a frying pan: simple, tasty and delicious

It is better to take the breast chilled or defrost it frozen. This is what a perfect chicken breast looks like

Before cooking, you need to cut out the bone and remove the skin, if there is any. You get 2 beautiful fillets, which are very convenient either for using whole, for stuffing, or for cooking in pieces.

If we talk about frying in a frying pan, then supporters of proper nutrition imagine this process a little differently. There will be no oil or fat in it - in pp nutrition this is the only correct option. And yet it will be delicious to fry!

In a frying pan, foods are stewed or simmered in a small amount of water, juice, sour cream, yogurt (we only use fermented milk with a low fat content). Using non-stick cookware allows you to fry meat until golden brown and crispy. without a drop of oil at all.

Fillet with basil

I'll start with a simple recipe that I cook often, especially when I need to lose 1-2 extra pounds.


Nutritional value per 100 g:

  1. Calories: 137
  2. Proteins: 26
  3. Fats 3,3
  4. Carbohydrates: 1

Products:

  • 500 g chicken fillet (or 1 breast)
  • 4 sprigs basil
  • 4 small onions
  • 3-4 tbsp. soy sauce
  • 0.3 tsp khmeli-suneli
  • pinch of salt (optional)
  • 0.5 tbsp. vegetable oil

Preparation:

Chop the basil leaves with a knife or grind in a blender.


Cut the onion into thin half rings, sauté in a frying pan, adding vegetable oil.


Cut the chicken fillet into not very large slices.


Bread each piece separately in basil or simply mix chicken and basil.



Add to sautéed onions.


Fry for 3 minutes over high heat, stirring constantly to remove any raw areas.


Pour in soy sauce, add seasoning, reduce heat to medium, cover and simmer for 7 minutes. If desired, add a little water and salt during the process.

Chicken breasts with tomatoes and mozzarella

Delicious chicken breast in a frying pan with mozzarella, tomatoes and sour cream sauce - what could be better?

The piquant taste of cheese and tomatoes, the creamy taste of sour cream (low-calorie, of course!) - taste madness!

They are also called caprese breasts because of their similarity to the salad of the same name.

Nutritional value per 100 g:

  1. Calories: 117
  2. Proteins: 17
  3. Fats 5
  4. Carbohydrates: 2

Ingredients:

  • chicken breast - 2 halves
  • mozzarella – 100 g
  • tomatoes - 2 pcs.
  • sour cream 10% - 200 ml
  • salt, spices - to taste
  • fresh basil - a few sprigs

Preparation

  1. We cut the chicken breast halves to create a pocket in each. In them we will add sliced ​​​​tomatoes, a whole sprig of basil and cheese (in thin slices). You can fasten the edges of the “pocket” with toothpicks.
  2. Add a pinch of salt to the sour cream and black pepper on the tip of a knife. Let's mix.
  3. Place the stuffed breasts in a frying pan. Pour in sour cream sauce.
  4. At the lowest heat with the lid on, the dish will be ready in 40-45 minutes.
  5. When serving, sprinkle with finely chopped fresh herbs. Which? According to your taste! Try just basil, although parsley would be a tasty addition.

Chicken shashlik in a frying pan

This dish tastes very similar to the real thing, although it is cooked in a regular frying pan.

The meat turns out tender and juicy thanks to a simple marinade based on lemon juice and onions.

Nutritional value per 100 g:

  1. Calories: 127
  2. Proteins: 24
  3. Fats 2,3
  4. Carbohydrates: 1

You will need::

  • boneless chicken breast - 500 g
  • onion - 1 pc.
  • lemon - 1 pc.
  • soy sauce - 1 tbsp.
  • seasonings - a little pepper

It's not difficult to prepare:

  1. Cut the meat into pieces the size of a matchbox. Add soy sauce and spices (black and red pepper will be enough).
  2. Peel the onion and cut into half rings. Mix with meat and knead a little with your hands so that the onion releases juice.
  3. Squeeze the juice out of the lemon (be careful not to get any seeds in it!).
  4. Add it to the meat and onions. Mix and leave to marinate for 30-60 minutes.
  5. Heat the frying pan on fire. Squeeze the liquid from the meat and onions and place in a hot frying pan.
  6. “Fry” under the lid on fire for 10 minutes. After removing the lid, wait until the liquid has completely boiled away. Our kebab is ready to be served! Prepared aromatic chicken fillet quickly and tasty in a frying pan!

Bomb recipe: chops in foil with vegetables

This recipe for chicken breast in a frying pan is quite unusual.

First you need to make the chops.

They are tightly wrapped in foil and fried in a dry frying pan.

Foil prevents tasty, healthy meat and vegetable juice from escaping and burning.

You can also serve them in the “clothes”, slightly unfolding them.

Even those who are cooking for the first time are guaranteed to get such delicious chicken fillet in a frying pan!

Nutritional value per 100 g:

  1. Calories: 118
  2. Proteins: 19
  3. Fats 1
  4. Carbohydrates: 5

Products:

  • chicken breast - 1 pc. (this is about 500 g)
  • onion - 1 pc.
  • carrots - 1 pc.
  • zucchini - 1 pc.
  • tomato - 1 pc.
  • salt, spices - to taste

Preparation step by step:

  1. Cut the fillet of each chicken breast half lengthwise into 2 parts. Beat them lightly - you get 4 large flat pieces.
  2. Wash and peel the onions and carrots. Cut the onion into cubes, three carrots.
  3. Cut the tomato into 8 thin slices.
  4. Wash the zucchini and cut into circles or cubes.
  5. Prepare 2 sheets of foil. Lightly grease the inside with vegetable oil.
  6. Place vegetables and meat in layers. The first layer is zucchini (slightly add salt to it). The second is chops (salt and pepper). Next - onion and tomato with carrots (a little salt and pepper!).
  7. Wrap it in foil carefully and tightly (if the juice leaks out, it will start to burn). Heat the frying pan over the fire and lay out the “bags”. “Fry” on each side for 15 minutes.
  8. A delicious and original chicken fillet dish in a frying pan is ready!

You can take a variety of vegetables - even just a mixture of frozen ones. Take it straight out of the freezer and pour it in, no need to defrost.

It is better to take village or farm chicken - it is tastier and healthier. They contain a minimum of all kinds of harmful substances: antibiotics, dietary supplements. This chicken is fattier, but the fat can be easily removed before cooking. And the skin also needs to be removed - this is the most unhealthy thing about chicken!

To keep the meat tender and juicy, you can marinate it. 1-2 hours is enough for the spices to impart flavor and aroma. For the marinade, you can use lemon or tomato juice, kefir, or yogurt. Spices are chosen according to your own taste and preferences. The main thing is not to overdo it with them, so as not to interrupt the taste and aroma of chicken meat.

Video recipe for juicy chicken breast on a grill pan

A great thing is a grill pan. If you have such a miracle in your kitchen, you can cook delicious white dry meat in literally 7 minutes! Here is one simple way:

(LMU) Nutrition and Lifestyle in Pregnancy (about nutrition and lifestyle during pregnancy).

The following notes will help you cook chicken correctly, tasty and with maximum benefit. 🙂

  • If you are going to cook the chicken in pieces, you need to cut it across the grain;
  • For chops, carefully cut the fillet lengthwise. You will get 2 halves. Place them between two sheets of parchment paper. Using a rolling pin, go over it several times. Or beat it lightly with a hammer. The finished fillet should be approximately 5mm.
  • To save money, you can buy a whole chicken breast and separate the fillets yourself.

  • To make the chicken juicy, marinate it first. It is good to use lemon juice, soy sauce, low-fat kefir or yogurt as a marinade. It turns out very tasty with garlic. The optimal marinating time is 30-40 minutes.
  • Do not cook the fillets for more than 40 minutes to ensure they are juicy. Cooking for too long will make the meat tough.

How long to fry chicken fillet in a frying pan

Do not overcook the chicken, this will make it almost tasteless and very dry. Chicken meat cooks quite quickly. If you're short on time to prepare dinner, frying in a pan is an ideal option. To soften the meat, I recommend lightly beating it with a kitchen hammer. And first, literally for 30 minutes, marinate it in spices. In the article “” I described those that I often use myself.

Fillet, cut into pieces, as well as chops, are fried for about 15 minutes. The whole fillet will be ready in 25 minutes. For frying on a grill pan, 7-10 minutes are enough. You can also simmer the bird for half an hour over medium heat, covered.

How to cook chicken fillet in a frying pan

You know that there are a huge number of completely different chicken dishes. I will show you the simplest recipe - fry it in a frying pan. It’s very fast, but no less tasty :) Choose according to your taste how to fry chicken fillet in a frying pan. There are several ways. You can fry it whole, cut it into pieces, dip it in batter to make it juicy.

The easiest way is to fry it in pieces. To do this, you need to heat the frying pan properly and pour a couple of tablespoons of oil. Then place the pre-washed and chopped meat in the pan. Just dry it well in advance from the water so that the oil doesn’t start to sizzle and fuss :) Fry the fillet until cooked and stir occasionally. At the end, when the bird is almost ready, add spices.

Let's look at a few more recipes.

Step-by-step photo recipe for chicken fillet with cream

I love simple and delicious chicken recipes. Combined with cream, the chicken turns out very tender. Yes, to make the fillet softer, always pound the meat. Serve pasta or steamed vegetables as a side dish.

Ingredients for 2 servings:

  • 1 PC. chicken breast fillet;
  • 1 large onion;
  • 150 ml cream 10%;
  • 2 tbsp sunflower oil;
  • 1 tbsp. wheat flour;
  • 80-100 ml milk (or water);
  • 1 tsp ground white pepper;
  • salt - to taste;

Lightly beat the chicken breasts with a kitchen hammer and cut into strips. Chop the onion and fry in oil until soft. Add chicken strips and cook until color changes.

Season with spices to taste and simmer in its own juice, covered, until soft.

When the meat is tender, add cream and bring to a boil.

Stir one tablespoon of flour into milk. You need a little milk to make it smooth and free of lumps.

Pour the mixture into the pan and stir gently with a spatula until the sauce thickens. If the sauce is too thick, add a little milk and bring to a boil again. Taste and, if necessary, season with spices.

Place boiled pasta on a plate. For each serving, add 2-3 tablespoons of creamed chicken.

Before serving, sprinkle with grated cheese.

Try it, it turns out very tasty and simple!

Recipe with sour cream

Chicken goes well with sour cream. In this sauce, the fillet turns out deliciously tender and soft. And it will take very little time to cook.

You will need:

  • 500 grams of chicken meat;
  • two onions;
  • 200 grams of sour cream;
  • salt pepper;
  • 2 tablespoons vegetable oil.

Cut the bird into pieces and fry over fairly high heat. But not for long - as soon as the fillet turns white, add finely chopped onion to it.

Then fry along with the onion until it turns golden. Fire - medium. After this, add a little salt, pepper or other spices to your taste and sour cream. Stir and bring the sauce to a boil. Next, simmer, covered, over low heat. You can add a little curry for color.

Fillet on a grill pan

We all know about the dangers of fried foods. But many people cannot imagine their life without aromatic fried chicken. I found a good way out for myself. It is possible to cook with virtually no oil. Therefore, health harm is minimized.

Food fried on a grill pan is healthier than using a regular pan. The meat cooks quickly, remains juicy and acquires an appetizing crust. If you have a grill pan on your household, you will like the following recipe.

Ingredients:

  • chicken fillet;
  • spices;
  • vegetable oil.

Wash the fillet and dry with a napkin. Cut lengthwise into two pieces. Rub the meat with spices to your taste. Grease with vegetable oil. Place on a well-heated grill pan. Fry for no more than five minutes on each side over medium heat.

What I like about this frying pan is that you don’t have to add additional oil to the pan. The meat is cooked in its own juices. And beautiful transverse stripes give the dish a beautiful look. It's like going to nature. And as a side dish, you can fry vegetables in a grill pan - bell peppers, zucchini slices and tomatoes. Try it yourself.

Chicken in batter

Fillet in batter usually turns out especially juicy. When cooked this way, the juice does not escape from the meat. To cook chicken in batter you will need:

  • fillet;
  • salt, spices;
  • flour;
  • egg;
  • vegetable oil.

Wash the meat, dry it and cut into medium-sized pieces. Salt and rub with your favorite spices. Sprinkle with a little vegetable oil and leave to marinate for 30-40 minutes.

For the batter, beat 1 egg. Add a little salt, a tablespoon of flour. Mix everything well. If desired, you can also add greens to the batter.

Dip pieces of meat in batter and place in a frying pan heated with vegetable oil. Fry until done. Chicken in batter goes perfectly with fresh vegetables.

Be sure to check out another one. My husband is simply delighted with this chicken :)

Recipe with tomato sauce

Chicken fillet with gravy cooks quite quickly. By making different gravies, you can get very different dishes from each other. One simple option is chicken with tomato sauce.

To prepare this dish, take:

  • chicken fillet;
  • tomato sauce (you can use ketchup instead);
  • flour;
  • onion;
  • salt, spices.

Wash the meat and cut into medium-sized pieces. Salt, add pepper, roll in flour. Fry in a frying pan.

For the gravy, take a couple of tablespoons of flour and dissolve in 500 ml of water. Then add tomato sauce or ketchup, spices, salt. Fry chopped onions in a frying pan. Place the browned chicken in the pan with the onions. Pour the gravy into the pan and simmer over low heat for no more than 20 minutes. And I also love

Fillet is the most healthy part of chicken, as it contains a minimum of cholesterol. Thanks to the small amount of connective tissue, it is easily digestible. Chicken is very good when compared to other types of poultry and meat. At the same time, the amount of fat is minimal and the calorie content is low. This makes chicken breasts indispensable for people involved in fitness and leading a healthy lifestyle. There are even .

Eating chicken helps in building muscle mass. It also has a beneficial effect on the functions of the nervous system and brain, strengthens bone tissue. After all, chicken meat contains collagen, which...

Chicken selection

Recently, various kinds of horror stories about chickens fed with hormones and antibiotics have become popular. Many people are simply afraid to buy chicken meat! But you shouldn’t refuse such a unique product. You just need to know some rules for choosing quality chicken.

When purchasing chicken fillet, be sure to check its expiration date. If you buy at the market, it is better to ask to see a quality certificate. If the meat is packaged, pay attention to the manufacturer and product information on the packaging.

Try applying light pressure to the product with your finger. If it does not return to its original shape, it means that the fillet has been re-frozen. It is better to choose a medium-sized chicken. Too large may indicate that the bird was raised with hormones. The color of the product should be pinkish and uniform. Choose meat without damage or bruising.

What to serve with fried chicken

Chicken goes well with many foods. The healthiest option is with any salad or baked vegetables. Rice, mashed potatoes, and legumes are also suitable as an addition. Mushrooms and cheese complement the taste of chicken well. The following spices are traditionally used in preparing chicken dishes:

  • garlic;
  • curry;
  • oregano;
  • thyme;
  • turmeric;
  • marjoram;
  • coriander;
  • paprika;
  • rosemary.

White meat cut from a chicken breast (fillet) is the most valuable part of a chicken carcass, contains a minimum of fat (that is, cholesterol), and is considered a low-calorie dietary product. Chicken breast contains all B vitamins, as well as vitamins PP, A, H, F, magnesium, zinc, iron compounds, and various other substances needed by the human body.

Excellent for therapeutic and sports nutrition. Chicken breast meat is much healthier than meat from thighs and drumsticks. You can prepare various dishes from chicken breast fillet, both dietary and non-dietary.

We'll tell you how to cook chicken breast in a frying pan; there are many recipes.

You can simply fry flat, lightly pounded pieces of meat cut from a chicken breast on a grill pan. Then you need to pour the meat with non-sulfated table light wine or beer and simmer a little, covering it with a lid (it is still better to fry or stew chicken meat completely to avoid salmonellosis; salmonella is a frequent natural companion of chicken). Salt the meat already on the table, otherwise it will turn out to be tough. It’s also good to serve these chops with some kind of ketchup (for example, hot red pepper and garlic).

It should be noted that chicken breast fillet, for all its value, is still somewhat dry meat. Therefore, to make a chicken breast fried in a frying pan juicy, you can cook it in batter.

Juicy chicken breast in a frying pan

Ingredients:

  • chicken fillet;
  • chicken egg;
  • milk;
  • wheat flour;
  • salt;
  • ground black pepper.
  • vegetable oil or melted chicken fat.

Preparation

Cut the meat into portioned chops and lightly beat with a hammer on both sides.

We prepare the batter like this: mix 1-2 chicken eggs with 1-2 tbsp. spoons of milk and 1-2 tbsp. spoons of flour. Add a little salt and ground black pepper. Beat lightly with a fork. There should be no lumps; if there are, wipe and strain the batter through a strainer. The batter should have the consistency of liquid sour cream. Instead of batter, you can use lezon (a lightly beaten egg, maybe with the addition of milk, but without flour or almost without flour).

Heat the oil or fat well in a frying pan. Dip the chops in the batter and fry in a frying pan on both sides over medium heat until golden brown. Reduce the heat and lightly fry the chops under the lid. Serve with herbs, any side dish and fresh vegetables. You can serve light light table wine or beer with chicken chops.

Chicken breast in a frying pan with vegetables

Ingredients:

  • chicken breast fillet – about 300-400 g;
  • sweet red pepper – 1-2 pcs.;
  • onion (preferably red) – 1 pc.;
  • zucchini – 1 pc. (young, small size);
  • dry ground spices (for example, curry or other mixture);
  • various fresh greens;
  • garlic – 2 cloves;
  • vegetable oil or melted chicken fat.

Preparation

Cut the peeled onion, zucchini and bell pepper – all into short strips. Chop chicken meat thin short strips across the grain. Heat the pan well and fry the chicken over high heat until the color changes, actively manipulating with a spatula. Add vegetables to the pan and simmer everything together for another 5 minutes with continuous stirring.

We hold the pan by the handles and shake constantly. Then reduce the heat and simmer with the addition of spices for 8 minutes over low heat under the lid. Serve with any side dish; rice, chickpeas or other legumes, new beans, potatoes, polenta are most suitable. Before serving, sprinkle the chicken and vegetables with chopped herbs and garlic. You can add red hot pepper, lime or lemon juice and a little soy sauce.

Anyone interested in proper nutrition knows that chicken breast is an excellent dietary source of protein, which is why it is so often included in a healthy diet. But many have a prejudice against this wonderful and healthy product; breast is associated with dry and tasteless meat, which must be literally crammed into oneself. I confidently declare that this is not true! You just need to know some of the nuances of cooking, and then you will be able to fry the chicken breast juicy, soft and very appetizing.

How to choose a chicken breast to fry deliciously?

It is better to cook a chilled breast rather than a defrosted one; it will retain all the liquid, which ultimately guarantees tenderness of the meat. Or, if you really had to choose a frozen breast, defrost it very slowly, in the refrigerator, so that a minimum of water comes out of it. This, however, applies to any frozen meat and fish.

Fry the chicken breast juicy.

1. Cut the breasts lengthwise so that the pieces are not thick (about 2 cm maximum) - this way they will quickly fry on the inside without having time to dry out on the outside.
2. Heat the frying pan well, you can grease it with a little oil, or you can even do without it (depending on what kind of frying pan you have). Place the pieces of meat, sprinkle with your favorite seasonings if you want (except salt!) and fry over fairly high heat for about 3 minutes on each side until an appetizing crust forms.
3. Then cover the frying pan with a lid (you can leave a small crack if you want to keep the crispy crust) and bring the meat until cooked - this will take another 2-3 minutes. I repeat, thanks to thin pieces, readiness is achieved very quickly! You can check it by piercing the meat with a fork.
4. Salt the chicken breast at the end (and I, for example, often don’t salt the breasts at all, it’s delicious for me anyway).

Try to use this algorithm and fry chicken fillet this way, and you will be surprised how juicy and truly pleasant to the taste (and “bite”) it can be :)

Entirely Chicken breasts: First fry the breasts over high heat, then reduce the heat to medium and fry some more, turning regularly.
Chops Fry the breasts for 10 minutes on each side.
Pieces Fry chicken breasts over medium heat without a lid, stirring regularly.

How to fry chicken breast

Frying products
Chicken breast with skin - 3 pieces
Salt - 1 teaspoon
Pepper - half a teaspoon
Vegetable oil - a quarter cup

How to fry chicken breast
If frozen, defrost the chicken breast, wash and dry it with a napkin.
Place the breast on a cutting board and pound lightly with a meat mallet.
Salt and pepper the breast on both sides.
Heat a frying pan over high heat, pour in oil and roll it over the entire surface of the frying pan.
Place chicken breasts.
Fry the chicken on one side for 10 minutes.
Then turn the breasts over and fry for another 10 minutes.
Place the fried breasts on a plate and garnish with fresh tomato.

How to stew chicken breast in a frying pan with champignons

Products for frying chicken breasts
Chicken breast - 2 pieces
Garlic - 3 cloves
Champignons - half a kilo
Soy sauce - 100 milliliters
Cream 20% - 400 milliliters
Sunflower oil - 3 tablespoons
Salt and pepper - to taste

How to stew chicken breast with champignons in creamy sauce
Thaw the chicken breast, if frozen, rinse, dry and cut into small pieces. Wash the champignons, dry them, and cut them thinly. Heat a frying pan, pour oil on it, add champignons and fry them for 5 minutes. Peel and finely chop the garlic and add to the mushrooms. Add chicken pieces and fry for 10 minutes. Pour the cream into the pan and simmer, stirring, for another 10 minutes over low heat.
Rice or pasta is ideal as a side dish for chicken breasts.

Fkusnofacts

Chicken breast skin and bones Chicken breasts are usually sold with the skin and bone. According to your taste and desire, you don’t have to remove the skin - it will give the final dish an appetizing crust, but you should not forget that chicken skin is very high in calories when following a diet. It is difficult to separate the bone from raw meat, but you should be careful and remember to remove the bone when serving the breast.

Chicken breast doneness Fried breasts are gray-pink in color when cut; when pierced with a knife, clear juice releases. If it is red, the chicken is still raw. Keep in mind: in order for the chicken breast to cook evenly, you need to fry it in enough oil.

Shelf life of fried chicken breast Fried chicken breasts will keep for no more than 48 hours in the refrigerator.

How to cut chicken breast Before frying or stewing, cut crosswise into pieces 2 centimeters thick.

Calories in fried chicken breasts With skin - 197 kcal/100 grams, without skin - 164 kcal/100 grams.

The benefits of chicken breasts The nutritional value of fried breasts lies in the high content of dietary protein and B vitamins, which normalize the functioning of the nervous system, help the hematopoietic process and digestion. Choline (vitamin B4) activates metabolism in the body and promotes fat burning. Fried breasts are rich in microelements that are beneficial for bones and teeth, metabolism and tissue regeneration.

Average price of chicken breasts in Moscow from 220 rubles/kilogram (June 2016).

Breading for breasts

for 2 chicken breasts

Breading Liezon 2 beaten eggs, 2 tablespoons flour or breading, half a teaspoon salt.
Break the eggs into a bowl and beat, add 3 tablespoons of 20% cream, add salt and mix. Heat a frying pan, pour a tablespoon of vegetable oil. Dip each chicken breast into the egg, then into the flour/breadcrumbs, then back into the egg - and place in the pan.

Cheese breading

for 2 chicken breasts
100 grams of hard cheese (for example, Swiss or Dutch), 2 chicken eggs, salt and pepper.
Grate the cheese on a fine grater, beat with chicken eggs. Heat a frying pan, pour a tablespoon of vegetable oil. Dip each chicken breast into the breading and place in a frying pan.

Oatmeal breading
for 2 chicken breasts
Hercules, previously ground in a coffee grinder for 30 seconds - 50 grams, salt - a quarter of a teaspoon, suneli hops - 0.5 teaspoon.
Mix rolled oats, khmeli-suneli and roll chicken breasts in the mixture, then fry in 2 tablespoons of vegetable oil.

Marinades for chicken breasts

Lemon marinade
for 2 chicken breasts
Products for lemon marinade
Lemon juice - 60 milliliters
Olive oil - 60 milliliters
Garlic - 3 cloves
Rosemary, caraway seeds, thyme finely chopped - 3 tablespoons
Dried hot red pepper - a pinch

How to fry chicken breasts in lemon marinade
Squeeze lemon juice into a bowl, add herbs, olive oil, chopped garlic and hot pepper. Mix the ingredients well. Place the chicken breasts in a plastic bag and beat them evenly with a food mallet to a thickness of 5-7 millimeters. Place pounded chicken breasts in the marinade, cover the dish and place in the refrigerator. After 15 minutes, turn the breasts over and leave in the refrigerator for another 15 minutes.
Heat a frying pan, pour 1 tablespoon of olive oil into it, add chicken breasts and fry on each side for 3 minutes over medium heat. Remove the breasts from the pan, place on a plate and serve with a slice of lemon.

Yoghurt-tomato marinade for 3 chicken breasts
Yogurt - 150 grams
Tomato paste (not sour) - 70 grams or 3 large tomatoes
Vegetable oil (unflavored) - 1 tablespoon
Honey - 2 teaspoons
Garlic - 3 cloves
Salt - 1 teaspoon

Ground black pepper - to taste
Ginger - small cube 2x2x2 centimeters

How to make yoghurt-tomato marinade
Pour yogurt and tomato paste (or fresh finely chopped tomatoes) into a container, add vegetable oil and honey, add salt and mix well. Grind the ginger and garlic and add to the rest of the ingredients, stir well. Place the chicken breast in the marinade, turn it several times so that the marinade is evenly distributed throughout the meat, cover with a lid or cling film and marinate in the refrigerator for 12 hours.
The sauce goes especially well with oatmeal breading.