1. Pan-fried chicken breast with sesame seeds

Ingredients: 1 piece of chicken breast, salt, black pepper, flour, 1 egg, cooked white sesame seeds

Method :

1. If the chicken breast is fried in one piece, it will be difficult to fry it thoroughly and not be cooked because it is relatively thick, so it is cut into thin slices first. Here it is cut into three pieces, and only two of them are used (the other one used to make other dishes). Sprinkle salt and black pepper evenly on both sides of the sliced ??chicken breast, knead it, cover it with plastic wrap and marinate it in the refrigerator for 15 minutes;

2. Prepare other ingredients while marinating the chicken breast: Beat the eggs evenly, prepare the flour, cut a few pieces of lemon, and cut the cabbage into thin strips as a side dish;

3. Sprinkle a layer of flour evenly on both sides of the chicken breast, and shake off any excess flour. Shake it off;

4. Use a brush to brush a layer of egg liquid on both sides. Use a brush to ensure it is even and thin. Then sprinkle plenty of sesame seeds on both sides;

5. Apply a layer of oil to the pan, put in the chicken breast over medium heat, fry for 4-5 minutes, turn over and fry for another 4-5 minutes . Observe the surface. If the golden color is not obvious, fry it for a while;

6. The surface of the sesame seeds is golden brown! Remove from the pan and place on a plate, place shredded cabbage (or other vegetables) and lemon on the plate.

2. Chicken diced with colored pepper

Ingredients: 1 piece of chicken breast, 3 colored peppers, dried chilies, Sichuan peppercorns, light soy sauce, vinegar, tomato sauce, sugar substitute

Method:

1. Mix light soy sauce + vinegar + sugar to make a bowl of juice;

2. Cut chicken breast bell peppers into cubes, add half of the bowl of juice Mix the tomato sauce and remove the chicken breast;

3. Heat the pan, add a small amount of oil, add dried chili peppers and Sichuan peppercorns, stir-fry over low heat until the Sichuan peppercorns become fragrant;

4. In the pot Add the diced chicken and colored peppers, stir-fry quickly until 70% of the chicken turns white;

5. Pour in the remaining half bowl of juice, stir-fry over high heat, and wait until the juice is reduced before serving.

Tips:

1. If you want to keep the chicken tender and smooth, try to catch it evenly when using the sauce. After putting it in the pot, fry it quickly over high heat. It is not suitable for cooking time. Too long;

2. The ratio of juice in the bowl determines the final sweet and sour taste, which can be adjusted according to personal preference. If you choose sugary tomato sauce, the ratio of sugar substitutes can be appropriately reduced;

3. When frying Sichuan peppercorns, the oil temperature should not be too high. Use low heat to get the aroma.

3. Stewed chicken breasts with tomatoes and basil

Ingredients: 4 whole chicken breasts, 2 large tomatoes (cut into pieces), 1 purple onion (shredded), 3 large cloves of garlic (sliced), 5-7 large pieces of fresh basil or dried basil (chopped), black pepper, white pepper (more), rosemary (chopped), 5-6 pieces of fresh stevia leaves or sugar (chopped) Crushed) or add sugar and salt directly

Method:

1. Cut a whole chicken breast into 3-4 large strips, sprinkle with salt, black pepper, and white pepper and set aside; < /p>

2. After the non-stick pan is hot, add the chicken breasts and fry until browned, then turn over and continue frying until browned;

3. Take the chicken breasts out and continue to fry the garlic slices and When the onions are fragrant, add the tomatoes;

4. When the tomatoes are slightly soft, add the chicken breasts, stir-fry evenly, cover the pot, and simmer over medium-low heat until the tomatoes turn into a sauce;

5. Add salt, black pepper, white pepper, chopped basil leaves, rosemary, stevia leaves or sugar to taste, and reduce the juice over high heat;

6. After the soup thickens, Turn off the heat. If time permits, it is best to simmer the chicken for about 20 minutes to allow the chicken to take in the flavor.

Tips:

1. Add more white pepper, it goes well with chicken.

2. Tear the chicken into pieces and dip it in the soup when eating, otherwise it will be a bit dry.

3. If you have enough time, it is best to cook on low heat for more than 20 minutes.

4. When cutting the chicken, cut at an angle of 45 degrees to the texture of the chicken. The cut chicken will be delicious.

5. The leftovers taste better overnight.

6. Different varieties of tomatoes produce different amounts of soup, so the amount of tomatoes can be flexibly controlled according to the actual situation. You will become familiar with it after doing it a few times.

4. Pan-fried chicken breast with garlic and honey

Ingredients: 200g-250g chicken breast, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 2-3 cloves garlic , 1 tablespoon of honey, 1/8 cup of olive oil

Method:

1. It is not easy to take too big pieces of chicken breast. Try to control it between 200g-250g. If it is too big, it will not Easy to taste. If it is too thick, you can cut it into two pieces. Large chicken breasts are more delicious than small chicken breasts. Sprinkle salt and black pepper onto both sides of the chicken breasts, massage lightly for a while, and let rest for about 15 minutes. (You can also sprinkle the amount of salt and pepper according to your own feeling);

2. While the chicken breasts are marinating, start preparing the sauce. Chop the garlic into minced garlic, add a spoonful of honey, and add olive oil. If you don't have a measuring spoon, use a spoon like the one you usually use for soup, 1 tablespoon of honey, and 2-3 tablespoons of olive oil. If there is a lot of chicken, a little more sauce is needed to coat the chicken breasts perfectly;

3. Stir evenly with a spoon. Because honey is thicker, it needs to be stirred for a while longer;

4. Place the chicken breasts on plastic wrap and spread the sauce evenly on both sides. If you don’t have plastic wrap, you can use a plastic bag or an airtight bowl. There should be enough sauce to cover both sides, so that the olive oil fried after marinating will be tender enough;

5. Seal and refrigerate overnight. The refrigeration layer is the fresh-keeping layer, which is the layer where eggs and milk are usually placed;

6. Add a little olive oil to a non-stick pan (actually, you don’t need to add oil) and pour the chicken breasts into the pan together with the sauce. Cover and cook over low heat until dark brown, then turn over and cook. Do not extend the time in order to pursue the crispy color, as it will become tender after frying for a long time;

7. The whole process takes about 10 minutes, please operate according to the actual situation of the chicken; keep the heat low because the sauce contains honey and garlic Chengdu, so it is especially easy to fry and burn the pan;

8. If you find that the meat inside is red after frying and slicing, please fry for a while, and be sure to fry it before eating;

9. Everyone should fry it according to their own healthy habits. There is no need to fry it to make it crispy, as long as it is golden and cooked, you can eat it. If the frying is successful, the chicken will ooze juice slightly when cut;

10. The texture is really crispy on the outside, tender on the inside, and juicy! Cut it a little thicker and it will taste better! Sliced ??chicken breasts can be dipped in sauce.

Tips:

1. Don’t use less oil when pickling. Oil and honey will lock in moisture.

2. If you don’t like sweet taste, you can subtract a little honey as appropriate, because the sweetness of honey is different for everyone.

3. Be sure to cover and fry (simmer) over low heat throughout the whole process. Although the skin looks crispy, the inside will be locked in juice and tenderness; if the fire is high, it will easily burn and it will The outside is burnt and the inside is raw.

4. Garlic must be minced to exert its powerful effect.

5. Sometimes honey will crystallize, so you must use melted liquid honey.

6. Sprinkling salt and black pepper is the key. You must first massage the chicken breast and spread it evenly, so that it will be delicious.

5. Simple grilled chicken breast strips

Ingredients: 1 piece of chicken breast, egg white (optional), cooking wine, salt (optional), black pepper, garlic powder, chili powder

Method:

1. Wash the whole chicken breast. If it is too thick, cut it in half from the middle. Use the back of a knife to fluff the meat or make a few cuts or small forks. hole for flavor. Sprinkle a little cooking wine, garlic powder, salt, chili powder, and freshly ground black pepper on both sides. If you like a slightly tender taste, you can add an appropriate amount of egg white;

2. Spread evenly with your hands and massage the chicken thoroughly;

3. Cover with plastic wrap and marinate for more than 30 minutes. It is best to refrigerate in the refrigerator overnight and marinate overnight;

4. Wrap the marinated chicken breasts in tin foil. Strict to prevent moisture loss;

5. Preheat the oven to 230 degrees and heat up and down to 230 degrees for 15 minutes. Open the tin foil carefully so as not to be burned by the heat, cool slightly and then cut into strips;

6. Add your favorite fruits and vegetables.

Tips:

1. If you like a tenderer taste, please add an appropriate amount of egg white or vinegar when pickling.

2. Tinfoil should be tightly wrapped to prevent moisture loss and a bad taste. Be careful when removing the foil just after baking because the heat will burn your hands.

3. Pay attention to less salt. Depending on the choice of spices, you may also consider reducing salt accordingly.

This version has black pepper and paprika, so not much salt is needed.

4. For those who don’t have an oven, you can change it to a microwave version, wrap the tin foil tightly with heat-resistant plastic wrap, and heat it on high for 1 to 2 minutes. (Adjust the time according to the thickness and size of the chicken and the power of the microwave oven.)