Recipes of delicious dishes that can be made from chicken fillet

Chicken fillet - low-calorie dietary meat containing high-grade protein, phosphorus, magnesium and other useful substances. No other meat can compete with it. Dishes from chicken fillet are not only useful, but also very tasty, and recipes are distinguished by simplicity and variety.

  • Salad "Chicken with pineapples"
  • Salad "Caesar"
  • Pancakes
  • Fillet in a "sleeve" with potatoes in a rustic way
  • Fillet with baked vegetables
  • Fillet in sour cream sauce
  • Fillet with mushrooms and cheese
  • Fillet with honey
  • Filletin cream
  • Fillet with apples
  • Chops
  • Terrin

Chicken with pineapple salad

Chicken with pineapple juice is juicy and sweet, but thanks to a salty cheese salad it will not turn out to be cloying.


  • chicken fillet - 200 grams;
  • canned pineapple - 250 grams;
  • cheese "Russian" - 100 grams;
  • Parmesan cheese - 40 grams;
  • mayonnaise;
  • greens.

Pre-cook the chicken fillet. After cooling, chop the chicken, canned pineapple and "Russian" cheese in small cubes and put in a deep plate. Season the salad with mayonnaise and mix. Then finely grate "Parmesan" and sprinkle the prepared salad. Garnish with parsley and dill.

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Caesar salad

Ingredients for salad:

  • boiled chicken breast - 200 grams;
  • cherry tomatoes - 3 pieces;
  • Parmesan cheese - 50 grams;
  • Iceberg salad;
  • white bread.

Ingredients for refueling:

  • eggs - 2 pieces;
  • olive oil - 100 ml;
  • mustard - 1 teaspoon;
  • lemon - 1 piece.
  • Parmesan cheese - 2 tablespoons;
  • garlic - 2 cloves.

Chicken cut into small cubes and fry in a pan until golden brown. Put the meat on a napkin, and in the remaining oil on the frying pan squeeze out the garlic and fry for no more than 1 minute. After this, drain the oil, and in the same frying pan dry the bread, cut into squares, to the state of crackers.

Parmesan grate on a fine grater, lettuce "Iceberg" break with your hands, cut the tomatoes into 2 halves and put everything together with chicken fillets in a deep dish.

To prepare the sauce you need to beat 2 yolks, gradually adding to them, the juice of one lemon, olive oil, chopped garlic, mustard and "Parmesan".

Season the salad with sauce and stir. Immediately before serving, add to the salad crumbs and sprinkle with grated cheese "Parmesan".

Delicious recipes of dishes from chicken stomachs
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A simple dietary dish. Ready minced meat can be stored in the refrigerator for three days.


  • chicken fillet - 500 grams;
  • flour - 2 tablespoons;
  • egg - 1 piece;
  • garlic - 3 cloves;
  • vegetable oil;
  • dill;
  • salt, pepper.

Tape the fillet in a meat grinder. Add minced garlic, dill, salt, pepper and egg to the stuffing, and mix. Blind pancakes and sprinkle with flour. On a hot frying pan lay a few pieces and fry on each side until a crust of golden hue appears.

Serve with sour cream and herbs.

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Fillet in a "sleeve" with rustic potatoes

The fillet baked in the "sleeve" acquires a golden hue and turns tender and soft, as it is prepared in its own juice, and the fried potatoes will be an excellent garnish.


  • chicken fillet - 1 piece;
  • potatoes - 1 kg;
  • olive oil;
  • seasoning "Provencal herbs";
  • salt.

To begin with, turn on the oven and set the temperature to 220 degrees. While the oven is warming up, chicken fillet should be sprinkled with salt and seasoning, and greased with olive oil. Place it in a cellophane sleeve, tie it from both sides and make a few holes on it with a toothpick. Put the sleeve on the baking tray and send it to the oven for 30-40 minutes.

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At this time, the potatoes are well washed, dried, but not cleaned. Cut it into 4-6 equal parts and fry in vegetable oil until a crust is formed. When the potatoes are ready, put it on a paper towel or napkin to remove excess oil.

After 30 minutes, check the fillet for readiness, you need to pierce it with a knife. If the juice "runs", then the fillet is ready and the oven can be turned off. But meat for another 10-15 minutes should be poured into a cooling oven.

The dish should be served with fresh vegetables and sour cream.

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Baked vegetables fillet

The simplest dish that is cooked very quickly and does not require garnish.


  • chicken fillet - 1 piece;
  • small zucchini - 1 piece;Onion - 2 pieces;
  • tomato - 2 pieces;
  • salt, pepper.

First you need to turn on the oven and set the temperature to 210 degrees. Chicken fillet wash, cut into several pieces and put on a baking tray. Cut cubes, onions and tomatoes and lay them around the meat. Before you send the baking tray into the oven, you need to salt and pepper the dish.

After 30 minutes, turn off the oven and leave the dish for another 10 minutes.

Serve chicken with vegetables in hot form with sour cream.

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Fillet in sour cream sauce

Stewed in sour cream chicken will never get dry and will be an excellent option for a second dish for any dinner.


  • chicken fillet - 1 kg;
  • sour cream - 250 ml;Onion bulb
  • - 2 pieces;
  • dried basil;
  • salt and black pepper.

Chicken fillet wash and cut into pieces. Cut the onions into half rings. Fillets and onion put on a heated frying pan and fry for 5 minutes. Then add salt, pepper, add sour cream and basil. Cover the frying pan with a lid and simmer for 30 minutes, stirring occasionally.

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This dish is best served with asparagus, vegetables, herbs or boiled potatoes.
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Fillet with mushrooms and cheese


  • chicken fillet - 500 grams;
  • cheese - 70 grams;
  • champignons - 200 grams;Onion - 2 pieces;
  • sour cream;
  • salt, pepper.

Chicken fillet wash and cut into pieces. Cut the onions into half rings. Mushrooms are thoroughly rinsed, brushed and cut into pieces.

Grill the onion until golden. Then add mushrooms to it and fry for 10 minutes until all the liquid has evaporated. Next, add chicken breast and sour cream and mix with mushrooms. Cover and simmer for 40 minutes, stirring occasionally. Sprinkle the finished dish with grated cheese.

Can be served in combination with fried or boiled potatoes or as a stand alone dish.

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Fillet with honey

Baked with honey, chicken breast turns very juicy and gets a golden-caramel crust.


  • chicken fillet;
  • honey;
  • salt;
  • pepper.

Turn on the oven for 200 degrees. Chicken fillet wash and wipe. Smear the meat with honey, add salt and pepper. Pack the fillets in a "sleeve" for baking, put on a baking sheet and send to the oven. After 25 minutes, check the meat for readiness with a knife. If juice flows, turn off the oven and leave the dish for another 10 minutes.

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Cream fillet

The chicken fillet in cream is so soft and juicy that it simply melts in the mouth.


  • chicken fillet - 440 grams;
  • cheese - 70 grams;
  • cream 33% - 480 ml;
  • tomatoes - 180 grams;
  • salt, greens and spices to taste.

Wash the chicken fillet and tomatoes, cut into small cubes and place in a bowl multivark. Pour the cream and add salt, spices, dill, parsley and cilantro. Stir all the ingredients, close the multivarka lid and leave the dish to stew for 40 minutes.

Finished fillets decorate with lettuce leaves and sprinkle with grated cheese. Serve in small portions with a garnish of potatoes, spaghetti or rice.

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Fillet with apples


  • chicken fillet - 2 pieces;
  • apples - 2 pieces;
  • lemon juice and soy sauce - 2 tablespoons;
  • grated ginger - 1 teaspoon;
  • vegetable oil.

Mix soy sauce, ginger and lemon juice. Gently beat off the fillets, dip it into a soy-lemon marinade and leave for 30 minutes. Then fry on each side until cooked. One apple cut into slices, pour lemon juice and fry on both sides. Peel the second from the peel, cut the core and bake in the oven. Cook the mashed potatoes.

Put chicken breast and a few spoons of mashed potatoes on a plate, decorating with apple slices.

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  • chicken fillet - 500 grams;
  • egg - 2 pieces;
  • flour - 4 tablespoons;
  • garlic - 2 cloves;
  • vegetable oil - 4 tablespoons;
  • mustard - ¼ teaspoon;
  • salt, pepper.

Chicken fillet wash and dry with a paper towel. Cut the meat into pieces, put on a board and gently pry off with a kitchen hammer. Garlic chop and mix with salt, pepper and mustard. Smear the resulting mixture of chops.

Beat eggs with a fork, salt and pepper. Pour the flour on a flat surface. Each piece of fillet roll in flour, dipped in an egg and put in a frying pan. Fry for 5 minutes on each side until a golden crust appears. Put ready chops on paper napkins to remove excess fat and vegetable oil.

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  • chicken fillet - 800 grams;
  • egg - 1 piece;
  • milk powder - 1 tablespoon;
  • soy sauce - 2 tablespoons;Pepper black, nutmeg.

Pile the fillets of the fillet with a meat grinder, and cut the remaining 300 grams into slices about 1.5 to 1.5 cm. Add the milk powder, egg and spices to the stuffing, then mix it with soy sauce and beat the forcemeat well with a blender. Must be a viscous mixture. The better the minced meat will be, the more tender the terrine will turn out. Now you can add chopped chicken into it.

Turn on the oven 180 degrees. While it is heated to take a narrow shape with high bumps, cover it with foil and put a blank in it. On top of the terrine tightly cover with foil and send to the oven for 40-50 minutes.

You can serve the dish in hot form with potatoes or vegetables, slicing it with slices like ham or eating with sandwiches.

If desired, at the stage of laying the workpiece in a mold in the terrine, you can add pistachios, mushrooms, prunes, nuts and other ingredients to your taste.
  • May 28, 2018
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