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Chicken fillet crab sticks tomatoes in a frying pan. Baked chicken fillet with tomato. Chicken breast baked with tomatoes and dried apricots

Chicken breast dishes require a minimum of preparation time and are very easy to prepare. The breast on the bone or its loin is stewed, fried on the stove, in a slow cooker, baked in a bag or baking sleeve, foil, baking paper or on a baking sheet in the oven. Complement the meat with fresh herbs, cheese, mushrooms, vegetables, aromatic spices and a variety of sauces.

Amazingly juicy and fast chicken fillet with cheese and tomatoes in a pan. To add spice and taste, we supplement the fillet with adjika.

Chicken fillet with cheese and tomatoes: a step by step recipe

Servings: 2 pieces.

Ingredients for 2 servings:

Chicken breast(fillet) - 2 halves;
Tomato (medium) - 1 half;
Hard cheese - 50-55 g;
Adjika spicy - 2 tsp;
Vegetable oil - 3 tbsp. l.;
Ground pepper and salt - to taste.

Cooking time: 20 minutes.

How to cook chicken fillet stuffed with tomatoes and cheese in a pan

1. We wash the breast fillet and wipe it with napkins. If the halves are large, then cut off the meat a little from the bottom.

2. With a sharp knife, carefully make cuts from the side and form deep pockets.

3. Sprinkle the prepared pockets with ground pepper and salt.

4. Cut the cheese into long, not very thin slices, half a tomato into 4 circles.

5. Fill the chicken fillet with tomato slices (2 pcs each).

6. Put in 2 slices of cheese.

7. Close the pockets and grease with adjika on top, it will add a bright color and sharpness to the white meat.

8. We shift the stuffed breast with the greased side down into the oil and cover the other side with adjika. We put first on high temperature, fry for 5-8 minutes (depending on the thickness of the meat), then reduce to average temperature. Turn the chicken over and continue cooking for another 5-7 minutes. This time will be enough for the fillet to be fully cooked and remain juicy.

9. Transfer delicious chicken breasts with cheese and tomatoes inside to plates with your favorite hot side dish, add chopped fresh vegetables nearby and serve immediately with bread or homemade buns.

Cooking tips:

If desired, hard cheese can be replaced with Suluguni or Mozzarella cheeses.
Adjika can be replaced with a mixture of chopped garlic, tomato paste, ground coriander with the addition of chili peppers.
Chicken with cheese will become even more flavorful if small fresh sprigs of thyme or rosemary are added to the pockets along with cheese and tomato.
Before frying, the edges of the fillet can be fastened with toothpicks, then the cheese will melt and remain completely inside the pocket.

Hearty and juicy, for an everyday table and a special occasion - chicken chop cooked with tomato! choose the best recipe for myself!

Quick and easy to prepare chicken chops with cheese, tomatoes and onions. Due to the fact that the chops are cooked in the oven, the cost of your time is minimal.

Chicken fillet - 500 g
Tomatoes - 2-3 pcs.
Hard cheese - 100 g
Onion - 1 pc.
Salt - to taste
Ground black pepper - to taste
Garlic - 2 cloves
Mayonnaise - 2 tbsp.
Vegetable oil

Chicken fillet cut lengthwise into thin slices about 1 cm thick. Beat them with a kitchen hammer, sprinkle with salt and pepper.

Lay the chicken chops on an oiled and foil-lined baking sheet. Squeeze the garlic through a press and mix with mayonnaise. Lubricate the chops with mayonnaise.

Cut the onion into strips, sprinkle them with chops.

Place sliced tomatoes on top. Send the chicken chops with tomatoes to the oven preheated to 180 degrees for 20 minutes.

Then remove from the oven, sprinkle with grated cheese and send the chicken chops with cheese to the oven for another 5-7 minutes.
Baked chicken chops with tomatoes and cheese are ready. Enjoy your meal!

Recipe 2: Chicken Chops with Tomato and Cheese (Step by Step)

French-style chicken breast chops with mushrooms, tomatoes and cheese is a dish for those who are thinking about how to cook something very tasty without spending a lot of time cooking. A semi-finished product according to this recipe can be made in the morning and left in the refrigerator until guests arrive. 10 minutes before serving, it remains to heat the oven, quickly bake the meat and serve a fragrant, tasty hot dish with a side dish of baked potatoes and a vegetable salad. In general, there will be plenty of time for manicures, makeup, calls to girlfriends and relatives.

For the recipe, I took boiled salted wild mushrooms, which I preserve without vinegar, so they are ideal for soup or stuffing. Forest mushrooms can be replaced with ordinary champignons, it will take a little time.

2 large chicken fillets;
1 head of onion;
100 g of salted mushrooms;
50 g of hard cheese;
2 cloves of garlic;
1 tomato;
30 ml dry white wine;
15 g butter;
salt, olive oil, spices, herbs.

So, cut off two large fillets 1.5-2 centimeters thick from the chicken breast. Lightly beat the meat with a rolling pin, sprinkle with salt, pepper.

Fry the beaten chicken breasts for 1 minute on each side in a hot frying pan, greased with olive oil.

Then pour 2 tablespoons of olive oil into the same pan, add butter. In the melted butter, we throw the onion head, cut into thin rings. Sprinkle the onion with salt, fry until light brown, at the end pour dry white wine, evaporate.

Finely chop canned salted mushrooms or fresh champignons, add to the pan. Fry mushrooms with onions over moderate heat for 5 minutes.

While the mushrooms are cooking, grate hard cheese on a fine grater. Pass the garlic cloves through a garlic press, mix with cheese.

We take a small baking sheet or a baking dish, grease with olive or vegetable oil, put chicken breast chops on a baking sheet.

Divide the onion with mushrooms in half, put the same portion on each piece of meat.

Cut the tomato into thin circles, quickly fry on both sides. We put two circles of fried tomatoes on chicken chops, then sprinkle everything together with cheese and garlic.

We heat the oven to 200 degrees Celsius. Bake the breasts for 6-7 minutes. It is necessary that the cheese melts and a golden brown crust appears.

Before serving, sprinkle the chicken breasts with herbs, serve piping hot to the table.

If you take my advice and prepare the semi-finished chicken breasts according to this recipe in advance, then cool the chops to room temperature, then put them on a greased baking sheet and cover the baking sheet with cling film, put it in the refrigerator, so the meat will retain its appetizing appearance. It remains to bake chicken breast chops "in French" before serving.

French-style chicken breast chops with mushrooms, tomatoes and cheese are ready. Enjoy your meal!

Recipe 3: Oven Chicken Chops with Tomatoes

Easy to prepare, chicken breast chops are very tender, juicy and fragrant. They are perfect for lunch or dinner, it will not be a shame to serve them on the festive table. Very tasty, prepared quickly and the products are easily accessible.

2 onions;
3 tomatoes;
3 cloves of garlic;
50 grams of cheese;
3 tablespoons of sour cream;
2 tablespoons of mayonnaise;
a little vegetable oil to grease the baking sheet;
salt and pepper to taste.

We clean and wash the vegetables. Separate the chicken breast from the bones, we get two slices. Cut each slice into 3 pieces.

Break off pieces of meat, salt and pepper.

Put the chicken chops on a baking sheet greased with vegetable oil.

Put sour cream and mayonnaise in a small plate, mix thoroughly.

Onion cut into thin strips.

Put in a plate, add a spoonful of mayonnaise with sour cream and mix with onions.

Put the onion on the chops.

Cut the tomatoes into slices.

Put on top of the onion.

In the remaining mayonnaise sour cream mixture, add garlic, grated on a medium grater and grated cheese.

Stir, put on tomatoes and spread.

We put delicious chicken chops with tomatoes in a preheated oven to bake, bake for 40 minutes at 180 degrees Ready-made chicken chops with tomatoes in the oven, take out of the oven.

Let the chicken breast chops cool slightly and you can serve.

Recipe 4, step by step: chicken breast with tomatoes

Chopped chicken breast with tomatoes will surely become a frequent guest on your dining table. After all, the chicken cooked according to this recipe is tender and juicy, seasoned with fragrant tomato sauce. Of course, this dish is much more popular in summer, when there are a lot of delicious fresh tomatoes around, which you want to add to almost every dish. But even in winter, you should not deny yourself the pleasure of having a hearty lunch with perfectly cooked dietary chicken meat.

Chicken fillet 4 pieces
5-6 tomatoes (optional)
Hard cheese 200 grams (optional)
Egg 1 piece (selected)
Milk 2 tablespoons
Wheat flour 1 cup
Vegetable oil 3 tablespoons
Salt to taste
A mixture of ground peppers to taste

Before cooking, the chicken fillet must be thawed. After this procedure, the meat should be washed with cool running water and wiped with disposable paper towels. Divide the clean, chilled chicken fillet into two parts lengthwise, so you get eight separate pieces from each other.

Take the first piece of meat and lay it on a cutting board covered with cling film. The top of the fillet should also be covered with a film. Beat the chicken with a meat mallet. Take your time, apply slow blows, evenly distributing them throughout the fillet. As a result, you should get an equally thin piece over its entire area. When the preparation of chicken chops is over, proceed to the next stage of cooking.

Rinse the tomatoes thoroughly under warm running water. For clean vegetables, take out the place where the stalk used to be, making several cuts around it with the tip of a knife. Separate two tomatoes from the total mass and cut them into thin circles.

Place the remaining tomatoes in a blender bowl and chop, turning them into a homogeneous mass - sauce. Add spices and salt to taste, then mix thoroughly and set aside for a while.

With cheese, everything is much easier than with the preparation of the rest of the ingredients. Just grind it with a grater. It is most convenient to first divide a large piece of cheese into smaller pieces, and slightly moisten the grater with cool water.

In a plate that has a higher rim, break the egg and beat it with a whisk. Dip each fillet into the resulting egg mass.

Pour the flour into a flat plate and mix it with salt and a mixture of ground peppers. Using a fork or directly with your hands, roll the chicken fillet in the resulting mixture, covering the meat with flour breading.

Heat three tablespoons of odorless vegetable oil in a frying pan. Add the breaded chicken chops and fry over medium heat for 3-5 minutes per side. Be careful not to try to turn the meat over until the egg-flour mixture has set on one side. After cooking, remove the fried chops from the pan.

We will continue cooking in the same pan where the fillet was fried. But first, use a paper towel to remove flour and residual vegetable oil from the bottom of the dish.

Place the chicken chops back in the dry skillet. Top everything with the mass obtained after chopping the tomato. Arrange the whole circles of tomatoes in the same way. Heat everything to a boil and continue to cook for 10 minutes over low heat, covering the pan with a lid. The liquid should boil all the time.

After the indicated ten minutes, remove the pan from the heat and sprinkle the dish with grated cheese. Close the lid again and wait for about 5 minutes more. During this time, the cheese should be completely melted. As soon as this happens, the dish will be completely ready to eat, which means that you can proceed to serving it on the table.

I usually serve chicken chops with tomatoes as a hot dish on their own. But if desired, it can be supplemented with a neutral side dish, for example, stewed green beans or boiled rice. I hope that you and your loved ones will like this simple, but very tasty dish. Enjoy your meal!

Recipe 5: Chicken Chop with Tomatoes (with photo)

If you need to quickly cook a meat dish, then chicken chops are beyond competition. In any case, chicken fillet is cooked quickly, and if it is also beaten off, it will have time to fry in 5-7 minutes.

And if you want something less banal, you can modify the same chops a little. We suggest trying batter in milk, light pickling with Provence herbs and tomato rings for fresh vegetable sourness.

Tomatoes are fried together with meat and are lightly dried.

To make the chops juicy, they should be fried in well-heated fat.

chicken fillet - 800 g;
salt, spices for chicken, Provence herbs and ground black pepper to taste;
flour - 2 table. false;
milk - 70 ml;
egg - 1 pc.;
tomatoes - 2 large pcs.

For cooking, we choose fresh fillets. We wash the meat under running water, cut off excess films.

With a sharp knife, cut the fillet into slices of medium thickness and beat each one on both sides with a kitchen hammer.

We pepper each chicken chop on both sides, salt, add Provence herbs and seasoning for chicken. Let the meat marinate for half an hour.

We prepare the batter, for this we drive an egg into a deep container and add flour. Pour milk into the resulting mass and beat everything with a whisk until a homogeneous consistency.

Heat up a frying pan with plenty of sunflower oil. We wash the tomato thoroughly, cut out the stalk and cut into rings of medium thickness. We dip each chop into the batter and quickly put it into the hot oil, laying the ring of tomato on top. Fry until golden brown on both sides.

Serve the cooked chops hot.

Recipe 6: Chicken Chop with Cheese and Tomatoes

The chicken fillet itself is dry and fresh, but the chops from it are very tasty and juicy. The whole secret is that tomato circles and a "coat" of cheese with an egg cover the meat from all sides, preventing it from drying out during baking. And spices and onions make the chicken fillet fragrant, adding a slight sharpness and piquancy. That is why chicken breast chops with tomatoes and cheese, cooked in the oven, are so delicious.

Before baking, the chicken fillet should be lightly beaten off on both sides. It is more convenient to do this by covering the meat with a plastic bag or wrapping it in cling film so that the meat juice does not stain the table or board. Then season with spices, salt and let the chops marinate, holding the meat for 15-20 minutes at room temperature. You can use a set of spices ready-made (for chicken) or compose to your taste. But usually for chicken meat, spices are used in a minimal amount, unless the recipe provides for a different method of preparation.

chicken fillet - 1 piece (weight about 400 gr);
egg - 1 pc;
hard cheese - 100 gr;
tomatoes - 2-3 pcs;
onion - 1 small head;
Provence herbs - 2-3 pinches per chop;
ground black pepper - to taste;
salt - to taste;
fresh vegetables, tomato sauce, greens - for serving to the table.

We trim the chicken fillet, cut off the narrow part and then cut it in half with a sharp knife in thickness. You will get two rectangular layers of meat. We put chicken meat inside a plastic bag or cover with cling film and lightly beat off.

The chops will turn out not very thin, about 2-2.5 cm thick. You shouldn't do it any thinner.

We flavor each chop with spices, add salt to taste. I put one on top of the other. Cover and leave to marinate for 15-20 minutes. You can grease with a thin layer of mild mustard or mayonnaise - the chops will turn out even juicier.

While the meat is marinating, preheat the oven to 180 degrees and prepare a "coat" of eggs and cheese. Break the egg into a deep bowl, beat with a whisk until smooth. We rub the cheese on a fine grater into the egg. We mix.

Place the chops on a baking sheet or in a shallow dish. We cut the onion into thin half rings, the tomatoes into circles or slices. Sprinkle the chops with onions, close the top with tomatoes. Lightly salt and pepper each layer (optional).

Lubricate the top with the prepared egg and onion mixture (you can add mayonnaise to it for a more golden crust). We put the form with chops in a hot oven on the middle tier and bake for 20-25 minutes until light golden brown.

Serve chicken chops as independent dish or together with a side dish, vegetable salad. If you decide to make a side dish, then it should be ready at the same time as the chops, it is not recommended to heat this dish - the cheese will dry out and the crust will turn out to be dense, tough. Choose a quick-to-cook side dish like pasta, rice, or mashed potatoes. Enjoy your meal!

Recipe 7: Chicken Breast Chop with Tomatoes

chicken breast - 0.5 pcs (or 250 g fillet);
tomatoes - 2-3 pcs;
small onion - 1 pc;
cheese at least 50% fat - 100-120 g;
mayonnaise - 3 tbsp. l;
salt - to taste;
ground paprika - 0.5 tsp;
ground black pepper - 2-3 pinches per chop.

Be sure to let the frozen fillet thaw naturally, do not try to speed up the process and defrost it in hot water or in the oven. Drain the liquid, refresh the meat cold water and pat dry with paper towel. Now it is ready for cutting. I removed the flesh from the chicken breast, cut off the narrow edges. After trimming, it turned out to be an almost square layer, which I cut in half in height. I beat off each piece with a wooden mallet.

Advice. To ensure that the slices are even in thickness, hold the piece with the palm of your hand while cutting, and keep the knife parallel to the surface of the cutting board. When beating meat or chicken, put a plastic bag or film on top, the fibers will be less damaged.

I salted it, sprinkled it with a pinch of ground black pepper on one side and added a little paprika for more aroma and taste. Since we love spicy food, I added a little more chili.

She put the pieces in a mold, covered them with thinly sliced half-rings of onion on top, peppered them a little more and left them to soak in spices. Turned on the oven.

After 15 minutes, when the oven warmed up to 180 ° C, greased the onion layer with mayonnaise. Do not use a lot, 1-1.5 tablespoons are enough per piece. I am generally not a supporter of baking anything with mayonnaise, but in the recipe for chicken chops in the oven, it is very useful.

On mayonnaise laid out circles of ripe fleshy tomatoes. Salted, peppered. And put in the oven, preheated to 180 ° C degrees. No cheese. I've been doing this for a long time, the cheese is now of such quality that by the time the chops are baked, it will turn into a hard sole. Therefore, first we bake the chicken fillet with tomatoes almost until cooked, then add the cheese.

Everything will be ready in 15-20 minutes. We take out the form, sprinkle the chops with a slide of grated cheese. It is desirable that it be spicy and fatty enough, otherwise the cheese will not melt, but will dry out. Let's go back for five minutes.

While I took a few shots, the cheese was no longer as tender and viscous as it had just come out of the oven. The photo does not show how the cheese strings stretch when cut. But take my word for it, the taste of the finished dish was amazing!

With all the ease of preparation, an excellent result is guaranteed. The main thing is not to dry out the chicken chops with tomatoes and cheese in the oven, watch the temperature and time. As soon as it is ready, we immediately serve it on the table with or without a side dish. Enjoy your meal!

Recipe 8: Chicken Chop with Mushrooms and Tomatoes

The dish can be served both hot and cold.

Chicken fillet (breast) - 500 g
Tomato - 3 pcs
Champignons - 250 g
Hard cheese - 200 g
Vegetable oil
Black pepper
Spices (to taste)
Garlic - 2 tooth.
Greens
Mayonnaise

Cut the chicken fillet into slices. Lightly beat off, grease each slice of fillet with mayonnaise.

Chop the onion and mushrooms, fry in vegetable oil.

Chicken with tomatoes is a dish for every day. The chicken is cut into small pieces and stewed with tomatoes and sour cream. The finished chicken is very soft and juicy. Chicken with sour cream is a traditional, win-win combination, and the addition of tomatoes gives the chicken fillet a slightly new, fresh taste. In addition, the finished dish looks very bright and appetizing.

Compound:

Chicken fillet - 600-800 g
Tomatoes - 2 pcs
Sour cream - 200-250 g
Garlic - 3 cloves
Salt - to taste (about 1 teaspoon)
Ground pepper - to taste
Dried basil - to taste

Cooking:

Wash chicken breast and remove fat. Cut the chicken into small cubes, with this cutting method, it will soak up the sauce best.

Remove the skin from the tomatoes and cut into cubes. For easy skinning of tomatoes, cut a cross into the top of each tomato and soak the tomatoes in boiling water for 5 minutes. In the absence of fresh tomatoes, you can use tomatoes in own juice, these are the tomatoes I added to the dish.

Peel the garlic and cut into small cubes. It is not worth cutting especially finely, because it can burn in a pan.

Heat some vegetable oil in a frying pan and add chopped garlic. Sauté the garlic for 2-3 minutes to add flavor to the oil. In no case do not overcook the garlic, otherwise it will burn and give an unpleasant aftertaste to the dish.

Put the chopped chicken to the garlic and fry the chicken fillet over high heat for 5 minutes with constant stirring. The fillet should turn from pink to white so all the juices are sealed inside.

Put chopped tomatoes to the whitened chicken, mix and leave them to stew under a closed lid over low heat for 10 minutes.

At this time, combine sour cream with 1/3 cup of hot boiled water and mix. This is done so that when added to hot chicken, sour cream does not curdle. After 10 minutes, pour sour cream over the chicken with tomatoes. Immediately add salt, pepper and dried basil. Gently mix everything and leave on the stove for another 5 minutes under a closed lid.

Chicken with tomatoes in a pan is undoubtedly able to please the family in the evening at dinner. This delicious hearty dish is easy to prepare and can be offered to guests, it looks very elegant, the taste is quite rich, so that the guests will be satisfied, and the hostess will not have to blush.

Recipe of dish

It is really easy to stew chicken with tomatoes, all cooking will take no more than an hour. Tender chicken meat will sparkle with shades of taste due to the combination with sweet and sour sauce of ripe tomatoes.

Required products

You can take a whole chicken and cut it into pieces right size, a set of legs or a sirloin. Chicken thighs should be the best. It is recommended to take the following products:

chicken - 6 beards;

ripe tomatoes - 4-5 pieces;

onion - 1 large onion;

salt, pepper (and preferably a mixture of peppers), turmeric - ¼ teaspoon each;

a mixture of Provence herbs - 1 teaspoon;

vegetable oil for frying - 2 tablespoons.

How to cook?

Chicken thighs need to be washed, put in a bowl (or pan), mixed with salt, a mixture of peppers, turmeric and herbs. Meat with spices can be set aside.

In the meantime, the meat is saturated with aromas, you need to have time to prepare the vegetables. Tomatoes need to be held in boiling water for 3 minutes, after which they can be easily peeled off the skin. Now they need to be cut into pieces, approximately 3 by 3 centimeters in size. The onion needs to be peeled and cut into small pieces.

When all the products are already prepared, it's time to turn on the stove, heat up with vegetable oil. The thighs need to be slightly squeezed and lowered into the pan. The meat must be fried until half cooked, more precisely, until a golden crust appears, the fire should be reduced, put tomatoes and onions on the chicken. Now it's time to cover the pan with a lid, and the hostess is free for the next 40 minutes.

You need to stew until cooked, that is, until the moment when the meat falls behind the bones. The finished chicken pieces should not float in the gravy, they should be covered with it. If the meat is already cooked, and there is still a lot of liquid, you just need to leave the pan on the fire for a few minutes without a lid and evaporate the excess moisture. During cooking, the onion will completely dissolve, giving its sharpness to the tomato sauce. Finished meat should be sprinkled with chopped herbs before serving.

With what?

Cooked chicken goes well with mashed potatoes or boiled rice and with a salad of fresh vegetables. Tender chicken in a bright red thick sauce interspersed with fresh herbs looks very impressive on the festive table. Tomatoes can be bought at the store all year round, but real ripe tomatoes can only be obtained in season, so in winter it is better to take homemade tomato juice. And instead of a salad of fresh vegetables, serve bell pepper lecho.

If we are not talking about a festive feast, then it is quite possible to serve chicken with any porridge that the household loves - and a delicious dinner is provided.

What pan to take?

Advice from. To stew chicken deliciously, you need a high-quality thick-walled pan with a lid. The pan should heat evenly and hold the temperature for a long time. It is perfect for a diameter of at least 30 centimeters and with a wall height of 3-4 centimeters.

White chicken meat can be fried, stewed, baked.

It all depends on the chosen recipe, your taste and desire at a particular time.

From chicken breasts, you can cook both ordinary everyday dishes and interesting holiday ones.

Chicken Breast with Tomatoes - General Cooking Principles

Breast meat is separated from the chicken carcass, cut across and the keel bone is removed.

The most high-calorie part of the chicken - the skin, is also separated from the meat.

The meat is beaten off on both sides with a kitchen mallet.

This eliminates excess veins and stiffness. Cooked breasts are soft and juicy.

Almost all recipes for cooking chicken breast with tomatoes use garlic. It is divided into cloves, cleaned and cut, passed through a press or left whole slices, depending on the recipe.

Fresh tomatoes are cut into circles or cubes.

Cheese is usually ground on a grater.

Chicken breast baked with tomatoes

it classic recipe cooking dietary chicken meat in the oven. Breasts, under a fur coat of juicy tomatoes with cheese, are amazing.

Ingredients:

One chicken breast from a large carcass;

Two tablespoons of sour cream (medium consistency);

Three cloves of garlic;

One large tomato;

Freshly cut greens;

One teaspoon chicken seasoning

Salt - to taste.

Cooking method:

Peeled garlic cloves are thinly cut into several plates and carefully salted. Deep cuts are made in the pieces of chicken breast, into which we put chopped garlic. Sour cream is mixed with poultry seasoning, salt is added. This mixture is smeared with chicken pieces and left to soak.

Tomatoes are cut into circles, chopped greens. Chicken meat is placed in a baking dish, tomatoes are placed on top. Once again thickly grease with sour cream mixture and sprinkle with herbs. Bake in the oven at a temperature not exceeding 220 degrees. You can use the bottom grill of the air fryer.

Chicken breast stewed with tomatoes

This recipe is perfect for braised chicken breast lovers. Unusual spices and lime will add zest and spice to the dish.

Ingredients:

Four chicken breasts;

Bulb;

canned tomatoes;

Two glasses of cream;

Tomato sauce;

Fresh green cilantro.

For marinade:

Half lime;

head of garlic;

Coriander;

Cumin - optional.

Cooking method:

Chicken fillet cut into cubes. The garlic is peeled and passed through a press. To prepare the marinade, garlic, spices, coriander are mixed in a large bowl, everything is sprinkled with lime juice. Dip the meat into the prepared marinade and leave it in the refrigerator for ten hours. Add the marinated chicken meat to the onion chopped and browned in oil, fry. Then pour the tomato sauce and chopped canned tomatoes. Leave to simmer with the lid closed over medium heat. Before cooking, sprinkle with cilantro and add cream. We simmer for a minute and turn it off.

Chicken breast with creamy tomatoes

Chicken breast meat is considered dietary. But sometimes you can diversify your menu and cook chicken fillet with medium-fat cream. The meat will turn out tender, and the added pieces of tomato will add juiciness and flavor.

Ingredients:

Two chicken breasts;

One medium lemon;

One large tomato;

A glass of 30% cream;

One table egg;

Fresh greens.

Cooking method:

Prepared chicken fillet is cut into cubes of 3-4 centimeters. Salt, pepper, sprinkle with lemon juice and leave in a cold place for half an hour. Cream is whipped with yolk, lemon zest is added. Tomatoes are cut into cubes. The meat is laid out in a dish for cooking, chopped tomatoes are added and poured with the resulting mixture. Bake in the oven for 30 minutes.

Chicken breast with tomatoes "Rolls"

Chicken meat cooked in the form of twisted rolls is ideal for both a regular dinner and for welcoming guests. The breasts are baked in their own juice, so they do not lose their useful properties and juiciness.

Ingredients:

3-4 pieces of chicken fillet;

Basil;

Three fresh tomatoes;

Black pepper.

Cooking method:

The chicken fillet is washed and dried. With a sharp knife, make longitudinal cuts and unfold. Salt, pepper. Tomatoes, cut into circles, spread on the meat. Add basil. The fillets are rolled into rolls, the edges are fixed with wooden toothpicks. Put in the oven or fry in a pan on each side for three to five minutes. The dish is served with dry red wine.

Chicken breast with tomatoes "Karmashki"

This recipe will help diversify your menu. And it will be interesting for your children to make interesting pockets from chicken fillet. The dish is served with mashed potatoes, rice.

Ingredients:

200 grams of butter;

Two eggs;

Chicken breast from one carcass;

Three cloves of garlic;

Grated cheese;

Two or three medium-sized tomatoes;

Cilantro, spices, salt.

Cooking method:

Washed chicken breasts are cut and folded in half in the form of a "pocket". Tomatoes are crushed into cubes, the cheese is passed through a grater. Peel the garlic cloves. Ready-made "pockets" of chicken fillet are stuffed with tomatoes, cheese and garlic. Salt to taste, add spices. The resulting cutlets are dipped in a beaten egg, rolled in breadcrumbs or breadcrumbs and fried in a pan or in a deep fryer. When serving, sprinkle with herbs.

Chicken breast with curry tomatoes

Thanks to the curry seasoning, the chicken fillet according to this recipe is tasty and fragrant. You can cook it in large portions, because even when heated, the meat remains juicy and tender with a touch of sourness of tomatoes.

Ingredients:

Three chicken breasts;

4-5 fresh tomatoes;

One clove of garlic;

Fresh greens;

Seasoning "curry";

Sunflower oil.

Cooking method:

Chicken meat is cut into pieces 2-3 centimeters in size, sprinkled well with seasoning, salt is added and mixed. Whole tomatoes are placed in a bowl, poured over with boiling water and peeled. Sunflower oil is poured into a heated frying pan and seasoned pieces of chicken are laid out on it. Fry for two minutes over medium heat, then stir, cover and leave on low gas for twenty minutes. Then tomato pulp is added to the meat. After 10-15 minutes, the gravy will begin to thicken. At this point, add a clove of garlic and freshly chopped greens. We mix everything and leave for another minute to simmer on slow gas.

Chicken breast with tomatoes and eggplant

Chicken meat cooked with fresh tomato and eggplant has a high calorie content and a pleasant spicy taste. The dish is a storehouse of vitamins and nutrients.

Ingredients:

800-1000 grams of chicken breast meat;

150-200 grams of soft cheese "Mozzarella";

One large fresh tomato;

One eggplant;

fresh basil;

Sunflower oil;

Cooking method:

Salt and pepper are rubbed into the chicken fillet and fried in a pan on each side. The eggplant is cut across, then chopped into cubes, salted and fried in another pan. Tomato and cheese are cut into medium-sized pieces. In a heat-resistant dish, greased, spread a layer of eggplant, then put chicken pieces and again fall asleep with eggplant. Tomatoes and cheese are laid on top, sprinkled with basil. Bake in the oven for ten to fifteen minutes.

Chicken breast with tomatoes, zucchini and mushrooms

This unusual recipe for chicken breast with tomatoes uses zucchini, mushrooms and thyme. Half a glass of white wine will add a special exquisite taste to the dishes.

Ingredients:

600-700 grams of chicken breasts;

250 grams of zucchini;

300 grams of champignons;

Two glasses of chicken broth;

A piece of fat;

150 grams of liquid sour cream;

Half a glass of white wine;

Half a pack of butter;

fresh thyme;

Salt - to taste;

Ground pepper.

Cooking method:

The chicken meat is divided into 12 servings, the fat is cut into the same number of pieces. Branches are broken off thyme leaves. Zucchini and mushrooms cut into cubes. Sprinkle chicken breasts with thyme, wrap each slice in lard and fry in a pan for 5-7 minutes. Then add champignons and zucchini cubes, simmer for five minutes. The whole mixture is laid out from the pan. Chicken broth and wine are poured into the oil remaining after frying, thyme leaves and sour cream are added. Everything is mixed and brought to a boil. After that, meat with vegetables is laid out to the finished sauce, salted, peppered and left to sweat for another five minutes.

Chicken breast baked with tomatoes and dried apricots

Wine is also used in the preparation of baked chicken breasts according to this recipe. The dish will have an interesting taste if you add a few pieces of dried apricots and lemon juice.

Ingredients:

Four chicken breasts;

One kilogram of tomatoes;

150 grams of grated cheese;

100-120 grams of white wine;

A glass of sour cream;

Sunflower oil;

Two bulbs;

Two cloves of garlic;

One yolk;

Salt, seasoning - to taste.

Cooking method:

The tomatoes are cut into cubes. Pour dried apricots for steaming hot water. Then the water is drained and the dried apricots are finely chopped. Chop garlic and onions. Everything is put in a frying pan with heated oil and fried. After five minutes, pour in the wine and stew for twenty minutes. Chicken meat is salted, peppered, breaded in flour and fried in another pan. Grated cheese, lemon juice, egg yolk, salt, seasoning are added to sour cream. A heat-resistant form or baking sheet is greased, sauce with tomatoes and dried apricots is poured onto it, chicken pieces are placed on top, poured with cheese and sour cream mixture. Bake in the oven at a temperature of no more than 210-220 degrees.

Chicken breast with tomatoes and beans

A dish of stewed chicken breast with vegetables contains many vitamins and nutrients. Vegetables help the body absorb meat faster, and thanks to the beans, the dish will become more satisfying.

Ingredients:

Two or three chicken breasts;

150 grams of beans (pods);

Two pieces of onions;

Two fresh tomatoes;

Two carrots;

Two sweet bell peppers;

Two tablespoons of sunflower oil;

Seasoning, salt, ground pepper.

Cooking method:

Prepared chicken breast meat, cut into squares of two to three centimeters. Tomatoes are poured with boiling water and freed from the skin. Onions are chopped, carrots and peppers are cut into strips. Chicken breasts are fried in sunflower oil in a frying pan. Add onions, carrots and fry for a few more minutes. Then put tomatoes, beans and sweet peppers. Add seasoning, salt, pepper, mix everything thoroughly. Leave to simmer on low heat for 20-30 minutes with the lid closed. Wine is added at the end of frying. The best side dish for this dish is rice. Rice or boiled potatoes are ideal for a side dish.

It is recommended to salt the chicken fillet at the end of cooking, because salt can quickly fry the meat and become tough.

One medium-sized chicken breast weighs approximately 500 grams.

The dish will taste better if you use chilled rather than frozen meat. If you took the chicken fillet out of the freezer, do not start cooking until it is completely defrosted.

When adding fresh parsley, dill, basil and other herbs to dishes with chicken breast, it is better not to use the stems.

If you did not previously fry the breast meat in a pan, then the cooking time in the oven should be fifteen to twenty minutes longer.

Grated hard cheese, which is sprinkled on dishes, can be replaced with melted or mozzarella.

Do not leave the meat on the board for a long time, as the wood will absorb some of its juice.