Salads, grilled and stuffed: 5 delicious dishes with chicken fillet

Chicken fillet can rightfully be considered one of the healthiest types of meat. It is easy to prepare and in just a couple of minutes it is saturated with various flavors, from spicy spices and juicy vegetables to cheeses, dried herbs and sauces for every taste. In addition, white meat is so versatile that you can cook almost any dish from it, from the simplest to the real culinary delight.

1. Stuffed fillet

Stuffed chicken fillet, baked in the oven, is equally good as an independent dish, and with a side dish of white rice, boiled potatoes or noodles.

Ingredients:

• Chicken fillet - 0.5 kg;

• Medium-sized pink tomatoes - 2 pcs;

• Hard cheese - 120 g;

• Honey mustard or beans - 2 tsp;

• Mayonnaise or sour cream - 4 tsp;

• Garlic - 3-4 cloves;

• Salt - to taste;

• A mixture of ground peppers - to taste;

• Fresh parsley - a few stalks.

Cooking method:

• Wash the meat under cold running water;

• If necessary, remove the film and remove all excess;

• Rinse again under cold running water;

• Dry with paper towels;

• Cut the pulp lengthwise;

• Generously season with salt and ground pepper on all sides;

• Wash the tomatoes;

• Carefully remove the skin;

• Cut the pulp into small cubes;

• Transfer to a bowl;

• Peel and chop the garlic;

• Add to a bowl of tomatoes;

• Grate fifty grams of cheese on a medium grater;

• Add to tomatoes;

• In a small container, mix mayonnaise with mustard;

• And fill the tomato-cheese filling;

• Gently mix until smooth;

• Distribute the filling evenly over the fillet halves;

• Then cover the top with the second half of the fillet;

• Make several oblique cuts;

• Sprinkle with finely chopped parsley and grated cheese;

• Transfer to a baking sheet covered with parchment;

• Send to an oven preheated to 200 degrees for about half an hour to thirty five minutes.

2. Salad with plums

Salad with chicken fillet and juicy aromatic plums is a must on the summer menu. This dish is perfect for snacks, especially if it is not served in the usual traditional way, but laid out on crispy toast or unleavened waffles.

Ingredients:

• Medium chicken fillet - 2 pcs;

• Canned corn - 1 can;

• Plums - 10-12 pcs;

• Eggs - 2 pcs;

• Fresh small cucumbers - 2 pcs;

• Mayonnaise - for dressing;

• Salt - to taste;

• Ground black pepper - to taste;

• Fresh parsley - 2 stalks;

• Fresh cilantro - 2 stems.

Cooking method:

• Wash the meat under cold running water;

• Remove the film and remove all unnecessary;

• Rinse again;

• Boil in lightly salted water until cooked;

• Cool slightly;

• Cut into strips;

• Fry a couple of minutes in a dry skillet;

• Transfer to a bowl;

• Wash the plums;

• Remove the bone;

• Cut into strips;

• Add to chicken fillet in a bowl;

• Boil eggs hard-boiled;

• Cool;

• Clear;

• Cut into cubes or strips;

• Wash cucumbers;

• Cut into strips;

• Send to a bowl with eggs;

• Drain the water from the corn;

• Put the grains in a bowl with the rest of the ingredients;

• Salt and pepper the salad;

• Season with mayonnaise;

• Stir;

• Wash the parsley and cilantro;

• Tear off the leaves;

• Cut in small pieces;

• Sprinkle on salad;

• Let it brew for five to ten minutes;

• Serve to the table.

3. With cherry plum and nuts

Chicken fillet in combination with walnuts and cherry plum is an ideal option for a romantic dinner or a festive table.

Ingredients:

• Medium chicken fillet - 4 pcs;

• Stale bread, two to two and a half cm thick. - 2 slices;

• Orange juice - 0.5 cups;

• Ground orange zest - 2 tbsp;

• Fresh parsley - 3-4 branches;

• Walnut kernels - 1 glass;

• Cherry plums - 8-10 pcs;

• Butter - 1, 5 tbsp;

• Sunflower oil - 2 tsp;

• Vegetable broth from a cube - 1 glass;

• Thyme - 3-4 branches;

• Salt - to taste;

• Black and red pepper - to taste.

Cooking method:

• Wash the chicken fillet;

• Clean up if necessary;

• Dry with paper towels;

• Make a deep cut on top of the pulp;

• Rub with salt and ground peppers on all sides;

• Cut the bread into pieces;

• Soak in orange juice;

• Then slightly squeeze out excess liquid;

• Transfer the soaked bread to a bowl;

• Add orange zest, melted butter, chopped parsley, walnut kernels crushed into medium crumb and finely chopped cherry plum;

• Mix well;

• Stuff the chicken fillet with the resulting filling;

• Secure with toothpicks;

• Fry in sunflower oil for literally one to two minutes on each side;

• Put in a baking dish;

• Pour vegetable broth;

• Put thyme;

• Send to an oven preheated to 180 degrees for at least half an hour.

4. Beet salad with peas and chicken fillet

Beetroot salad with peas and chicken fillet boasts not only its variegated appearance, but also a divine taste. Plus, it can be served warm or chilled.

Ingredients:

• Chicken fillet - 1 piece;

• Medium beets - 1 piece;

• Canned peas - 1 can;

• Lettuce leaves - 1 bunch;

• Apple cider vinegar - 4 tsp;

• Sunflower oil - 4 tsp;

• Salt - to taste;

• Red and black ground pepper - to taste;

• Parsley - 3 stems.

Cooking method:

• Wash fillets;

• Clean up;

• Boil in lightly salted water until cooked;

• Cool;

• Cut into small cubes;

• Wash the beets;

• Boil until tender;

• Cool and clean;

• Cut into small cubes;

• Put in a bowl;

• Add chopped chicken and peas (previously draining the liquid);

• Wash the parsley;

• Cut in small pieces;

• Pour into a bowl with other ingredients;

• Wash lettuce leaves;

• Dry;

• Cut randomly;

• Send to a bowl of salad;

• Mix oil with vinegar;

• Season salad;

• Season with salt and pepper;

• Stir;

• Let it brew in the refrigerator for fifteen minutes.

5. Grilled

And finally, grilled chicken fillet. Rosy crust, juicy flesh, spicy taste and delicious aroma.

Ingredients:

• Chicken fillet - 0.5 kg;

• Olive oil - 4 tsp;

• Dijon mustard - 2 tsp;

• Soy sauce - 3 tbsp;

• Garlic - 3-4 cloves;

• Fresh ginger - 2-3 cm;

• Carnation - 6-8 pcs;

• Orange juice - a third of a glass;

• Large red onion - 1 piece;

• Avocado - 1 pc;

• Arugula - 1 small bunch;

• Salt - to taste;

• Ground pepper - to taste.

Cooking method:

• In a bowl, mix orange juice with soy sauce, mustard, salt, pepper and cloves;

• Pass the garlic through a press or finely chop;

• Send in a bowl to the marinade;

• Grate ginger on a fine grater;

• Pour into a bowl with the rest of the ingredients;

• Stir gently;

• Wash fillets under cold running water;

• If necessary, cut off all unnecessary;

• Put the pulp in a bowl with marinade;

• Thoroughly wrinkle with your hands;

• Cover with a lid or cling film;

• Send to refrigerator for about an hour;

• Then remove about twenty minutes before cooking;

• Grease the grill rack with a little oil;

• Warm up to the required temperature;

• Put the pulp on the wire rack;

• Fry for about five minutes on each side;

• Peel the onion;

• Cut into rings of medium thickness;

• Fry on a wire rack for a couple of minutes on each side;

• Put the finished fillet on lettuce leaves;

• Top with onion rings, finely chopped arugula and avocado wedges.

In the following article - four recipes for awesome chicken wings, after which you will want supplements.