Meat of chicken: recipes with a photo. Meat in French from chicken fillet

Chicken meat - universal meat. It produces an excellent basis for the first dishes, it fits well into an infinite number of salads, and the recipes with chicken meat of the second dishes differ in enviable variety. Do not treat the meat of this bird scornfully. If you do not like chicken, it only says that you do not know how to cook it deliciously. In this article we will share wonderful recipes, having mastered these, you will love chicken meat.

Chicken in Arabic

In different countries, their own ways of how to cook a bird are devised. Fans of the East will probably like the following recipe. Take chicken, in this case fillets, about a kilogram. It is washed, dried, cut not too thin plates and through the film fights off (without much zeal), then peppered and poured. Half a glass of long grain rice is cooked according to the instructions; A quarter of a spoonful of curry is poured into the finished rice, after which it is mixed with canned corn and peas (about half a cup). On the greased baking sheet, the fillets are laid out, a pair of spoons of rice and vegetable mixture is placed on each piece, which is smeared with mayonnaise and sprinkled with grated cheese. Half of small tomatoes are put on the resulting cakes, the sheet is covered with foil and put in the oven for 40 minutes. The dish is hot , with greens and fresh vegetables - just delicious.

Chicken in Japanese

For the preparation will not need special, intricate ingredients - only sake, and it can be replaced with table white wine. Chicken portion is cut and fried until golden, and not on vegetable, but in butter. Then chicken meat is salted, peppered, poured into a pile of sake and a pile of broth and stewed. As a side dish, fried potatoes are the most suitable. And the dish should be served on ruddy garlic toasts with herbal aromas (for drying, they are sprinkled with dried herbs).

Chicken in Transylvanian

Non-slip can stuff the carcass in many different ways. In the homeland Dracula for the filling uses a bird's liver (usually chicken liver, but if goose comes it will be simply luxurious), smoked bacon and mushrooms. The first thing a small piece of fat is cut, from it the fat is drained, on which the half rings of onions are golden. Then, chopped mushrooms and liver are laid (by eye, so that the filling fits in the abdomen). In the mince, a chopped steep egg is added and a slice of white bread, soaked in milk, interferes. Mass poured with pepper, salt, parsley and marjoram. All this is put inside a small carcass; It is sewed up, and (attention!) The chicken is not baked, but is fried over a small fire. Chicken meat in combination with the described forcemeat turns out very juicy, gentle and fragrant.

Chicken in melon

This is very interesting and in the season a fairly inexpensive way to cook chicken meat. It turns out very tenderly, and is prepared without any difficulties. First, the whole half-hour carcass is boiled in water, where a couple of spoons of dessert wine is poured. When it cools down a bit, the skin is removed from the chicken. A large melon is washed, wiped, the tip is cut from one end. Through a cut, the seeds are scraped off and most of the pulp is removed. In its place a bird is laid, covered with a cut top, which is fastened to the main part with toothpicks. The fruit is put in a saucepan, filled with water, and the lid is pressed down with a load so that the steam does not come out. After an hour and a half melon is removed, the bird gets and cuts, and the melon pulp serves as a side dish.

Chicken in mustard sauce

Even the most usual cooking techniques can please new flavors, if you make a non-standard gravy. For example, in this recipe, the most trivial beginning: the bird's carcass is cut into portions, salted and rubbed with sunflower oil, after which it is roasted in the oven with the inevitable watering of the resulting juice. In parallel, sauce is made: a teaspoon of flour is fried on a pair of spoons of butter, combined with a glass of strong broth, mustard, vinegar (on a spoon), half a glass of sour cream, salt and sugar (a pinch). The mixture boils; The yolks of two eggs are mixed with a couple of spoons of this sauce, pour into the bulk - and the gravy is cooked until thick. She poured the baked chicken meat , after which the dish is kept on the fire for a couple of minutes.

Chicken with bananas

Very unusual and spicy dish: the bird is cut into portions, salted, peppered. In pieces, cuts are made in which a mixture of chopped parsley and pressed garlic is embedded. Then the chicken is toasted in sunflower oil. Separately, rice is cooked. Two bananas are cleaned, cut along, carefully breaded in breadcrumbs and fried - this time in butter. Served the dish like this: a slide laid out rice, on top - a fragrant slice of chicken, and on the side - a banana.

Legs in a bag

Fans of this part of the chicken will really like the recipe. It turns out insanely delicious, although you have to tinker. From 0,5 kg of a potato it becomes a mashed potatoes, from two large bulbs - zazharka. When the onion is gilded, a third of a kilogram of chopped any mushrooms is poured into it; They are fried until the liquid is completely evaporated, after which it is mixed with puree. Six shins are salted, podperchivayutsya and roasted until a beautiful crust. The polylogram of the puff pastry is thinly rolled and cut into squares with a side of 15 cm. In the center of each one put a couple of spoons of mashed potatoes with mushrooms, a roasted leg is placed on the filling, around which the dough is folded. The resulting pouch is not tightened with a thread, the protruding bone is wrapped in foil (not burnt). The bags are placed on a baking tray and put in the oven for a quarter of an hour.

Spicy Rolls

A wonderful dish is obtained if the chicken meat is wrapped in something. To do this, the fillet is cut along, unfolds and through the film fights lightly, then it becomes salted and peppered. As a filling, an amazing taste is given by cheese, ham and pineapples. All components are cut with small blocks, put on chopped chicken and the meat is rolled up with rolls. So that it does not unfold, it is tied with threads or fastened with toothpicks. Then rolls roll in breadcrumbs, fry for about five minutes from each side. Finally, the lid is closed, and the rolls are prepared for about a quarter of an hour.

Chicken meat in French

There are a lot of cooking options for this dish. There are recipes and with potatoes, and with mayonnaise, and with melted cheese, and with tomatoes. We offer to prepare classic meat in French. Chicken fillet is cut along into three parts and slightly repulsed. A third of a kilogram of champignons is cut with slabs or plates, and the bulb is cut into half rings. From mushrooms and onions is made fried. A piece of cheese (grams 200) coarsely rubs; A large tomato is cut into thin slices. The form is laid out chicken, salted, peppered and smeared with mustard. On each plate fillets are placed mushrooms with onions, on top - tomato slices. The dish is filled with cheese and put in the oven for a third of an hour. Dinner is served!

Do not deny yourself the pleasure to cook delicious chicken meat! Recipes with photos will help you decide what to make of it today.