Who would have thought that chicken fillet, cooked or pickled in kefir, is so tasty, juicy and tender that it is simply impossible to resist this dish.
Surely, every housewife will agree that it is difficult to cook chicken breast so that it does not turn out harsh, dry and sometimes even tasteless. But thanks to kefir sauces and marinades, this part of the chicken can be prepared in such a way that even an experienced cook will envy your culinary abilities.
Kefir preserves and enhances the juices of chicken, making the meat soft and very juicy, giving it special flavor notes.
Chicken fillet in kefir is an easy way to cook an original, delicious dish of the most affordable products available in the refrigerator of almost every housewife.
Kefir chicken fillet - general principles of preparation
Chicken fillet in kefir can be prepared in a variety of ways, adding certain products at will.
In some recipes, it is supposed to add kefir during direct heat treatment (stewing or baking) of meat, in others - fillet is placed only in kefir marinade.
In any case, the chicken dish is delicious. The main advantages of it are:
• Easy to cook. Basically, only meat processing is required, and in the case of fillet, this procedure does not take much time, because this part of the chicken can be bought already prepared.
• Product availability. Chicken is a cost-effective meat, kefir also does not apply to expensive products. In addition, you can purchase both products in any store: both large chain stores and convenience stores.
• Nourishing and palatability in both cold and hot form. Even when heated, the chicken fillet does not lose its taste.
• Chicken and kefir - this is the perfect combination for a diet table menu.
• The dish is not fatty, does not burden the stomach, but at the same time it is very satisfying.
• You can add any additional ingredients to the dish. Both chicken and kefir are combined with almost all products: mushrooms, vegetables, spices, cheeses.
Recipe 1: Chicken Fillet in Kefir
Ingredients:
• kilogram of chicken;
• 600 ml of kefir;
• salt, seasonings.
Cooking method:
1. Thoroughly wash the chicken fillet, cut it into small pieces, put it in a bowl.
2. Sprinkle with salt, spices and seasonings. Mix.
3. Pour the meat with kefir so that the chicken is completely immersed in it.
4. Remove the fillet for two hours in the refrigerator.
5. After the time allotted for pickling, we warm the oven to 170 degrees.
6. We spread the chicken fillet in a heat-resistant form, cook for an hour before the formation of a delicious ruddy crust.
Recipe 2: Chicken fillet in kefir with cherry tomatoes and herbs
Ingredients:
• 800 grams of chicken fillet;
• 700 ml of kefir;
• two cloves of garlic;
• salt, a mixture of Italian herbs;
• cherry tomatoes.
Cooking method:
1. Put the fillets in a bowl, put in a sink under running water, rinse thoroughly. We shift to a paper towel, dry.
2. Pour kefir into a saucepan of a suitable size, add chopped garlic, salt, herbs and pepper. Mix.
3. Put the prepared meat in kefir marinade. We remove the pan with chicken for 2-3 hours in the refrigerator.
4. We take cherry tomatoes, usually 250 grams is enough for such an amount of meat, but you can use more or less tomatoes.
5. We shift the chicken along with the marinade onto a baking sheet with deep sides, spread the cherry on top.
6. Bake at a temperature of 200 degrees for about 40 minutes.
7. After the time has passed, we are in no hurry to remove the finished fillet from the turned off oven, let the meat brew for 5-10 minutes and brown.
Recipe 3: Chicken fillet in kefir with mustard and basil
Ingredients:
• one breast per 550-600 grams;
• 200 ml of kefir;
• 50 ml of vegetable oil;
• 5-6 branches of basil;
• a teaspoon of dry mustard;
• salt pepper;
• three cloves of garlic.
Cooking method:
1. Rinse the breast, remove the fillet from the skin and bones. Cut each filet into 2-3 parts.
2. Pour kefir into a deep container, pour dry mustard, mix.
3. Rinse the basil leaves, shake off moisture and finely chop. Peel and chop the garlic. We send both ingredients to the kefir marinade.
4. Pour in vegetable oil and mix again. In addition to all of the above, you can also add chopped chili peppers to the marinade - but this option is suitable for lovers of spicy dishes.
5. Put the chicken in the marinade.
6. Cover the container with a lid or cling film and put it in the refrigerator for 6-8 hours.
7. During the pickling, do not forget from time to time to turn the fillet so that the meat is soaked from all sides.
8. Put the chicken in a mold, pour the marinade.
9. We send the chicken fillet in kefir to the oven preheated to 180 degrees for 20-30 minutes.
Recipe 4: Chicken fillet in kefir with cheese and mushrooms
Ingredients:
• 700 grams of fillet;
• 240 ml of kefir;
• 320 grams of champignons;
• onion;
• carrot;
• salt, hops-suneli, pepper;
• clove of garlic;
• greenery;
• 125 grams of cheese.
Cooking method:
1. Pour kefir into a deep bowl, pour suneli hops, pepper and salt.
2. Here we spread the garlic passed through the press, cheese grated on the fine side, and chopped fresh herbs.
3. We wash the fillet, if necessary, cut off the fat, remove the film. Cut into small cubes. Fry in a pan until a light golden crust is formed.
4. We shift the chicken into a baking dish, evenly distributing it throughout the bottom.
5. On the fat melted from the chicken, fry the onion chopped into small pieces and finely grated carrots. Salt, season with pepper.
6. We shift to the form on top of the chicken.
7. In another pan, fry slightly salted mushrooms, cut into small cubes.
8. Fried mushrooms spread on top of a vegetable passerovka.
9. Pour all the ingredients in the form of kefir marinade.
10. Cook for 30 minutes by setting the temperature to 200 degrees.
Recipe 5: Chicken fillet in kefir with potatoes
Ingredients:
• a pound of chicken;
• four cloves of garlic;
• 6-8 potatoes;
• 150 ml of kefir;
• salt, pepper, oregano;
• two tomatoes.
Cooking method:
1. Cut into large pieces washed and dried fillet.
2. Mix kefir with oregano, salt, chopped garlic, pepper.
3. Pour the resulting mixture into pieces of meat laid out in a bowl. Remove for 1.5 hours to marinate in the refrigerator.
4. Peel the potatoes, cut into thin circles or ovals. We lay on the bottom of the pan. Sprinkle with spices and salt.
5. On top of the potatoes, spread the sliced tomatoes.
6. Put the pickled chicken fillet with the last layer.
7. Pour all the marinade in which the chicken was, cook for about one hour at 200 degrees.
Recipe 6: Chicken fillet in kefir with prunes
Ingredients:
• 800 grams of chicken fillet;
• 25 grams of butter;
• 120 ml of kefir;
• garlic at will;
• 4-5 prunes;
• 60 grams of cheese;
• paprika, salt, pepper.
Cooking method:
1. Cut the peeled garlic with a knife into small cubes.
2. Cheese rubbed with medium-sized chips.
3. Rinse the prunes, wipe with a napkin and cut into long strips.
4. Mix all the prepared ingredients for the chicken fillet sauce in a deep bowl.
5. Wash the fillet, dry and cut into two parts, but do not cut it to the end. It should be a kind of pocket.
6. Maximize the "pocket", trying not to break the junction. Lightly beat it with a hammer, fry in a pan until a delicious crust on both sides.
7. Mix the kefir with paprika and salt, put the fried chicken into the mixture for 30 minutes.
8. Put the pickled fillet on a baking sheet, bake literally 10-15 minutes.
9. Serve, sprinkled with plenty of cheese and prune sauce.
Recipe 7: Chicken fillet in kefir with vegetables
Ingredients:
• 350 grams of fillet;
• 280 ml of kefir;
• onion;
• carrot;
• 300 grams of green beans;
• two potatoes;
• 220 grams of champignons;
• salt pepper;
• Suneli hops, soy sauce.
Cooking method:
1. Coarsely chop the fillet, after rinsing and drying it.
2. Rub the mixture of chopped garlic, soy sauce, salt and spices into the meat. We transfer the fillet to a pan or any other container. We remove for 20-30 minutes.
3. Fry the settled meat a little in a greased pan until blush, add diced champignons and salt, fry until the moisture evaporates.
4. Peel onions, carrots and potatoes. Cut into medium cubes.
5. First put the onion in the stewpan, pour a little oil, fry until softened. Add carrots, then potatoes. Pour a little water, add salt. Stew for 10 minutes.
6. Spread chicken and mushrooms for vegetables, mix. Stew for another 10 minutes.
7. Add the green beans, pour kefir. Tomim on the slowest fire for about 10 minutes. Turn off the gas.
Recipe 8: Chicken fillet in kefir in a slow cooker
Ingredients:
• a pound of fillet;
• two glasses of kefir;
• a teaspoon of curry;
• salt pepper;
• one onion.
Cooking method:
1. Wash the fillet and cut into not too large cubes. Salt, pepper, mix.
2. Cut the onions into small cubes, put them in the crock-pot.
3. Pour in vegetable oil, set the mode "Frying", fry for 5-10 minutes until completely softened and a slight blush.
4. Once the onion becomes golden, spread the chicken fillet. Fry, stirring, until the meat crust grabs.
5. Sprinkle curry meat, pour kefir. Make sure that the fermented milk product completely covers the chicken.
6. Cook on the "Extinguishing" mode for 50 minutes. After about 30 minutes of cooking, open the multicooker lid and mix the meat.
7. Let the dish stand for 10 minutes on the “Preheat” mode, then serve with crisp rice and plenty of fresh herbs.
Kefir chicken fillet - tricks, tips
• If you use kefir only for pickling, then note that the longer the fillet lies in the marinade, the juicier it will turn out.
• In addition to the spices listed in the recipes, you can add any others at your discretion. Chicken fillet is combined with oregano, rosemary, curry, turmeric, paprika, garlic, chili, herbs, thyme, herbs.
• If you liked the recipe, and yogurt is not available, you can use classic yogurt or regular sour cream instead.
• Do not forget about garlic, but at the same time do not put it too much, just for a light flavor. For pungency, you can put ground red pepper or chopped chili.
• If you cook chicken with kefir without vegetables, serve meat with any traditional side dish: cereals, pasta, vegetables.
