The chicken breast is an excellent source of protein, moderate daily intake to increase the sense of satiety. So how do you make chicken breast delicious? Next I recommend you chicken breast meat delicious practice.

Chicken breast delicious practice one: potato chicken breast salad

Ingredients

Main ingredients: 1000 grams of potatoes, vegetable broth, 3 tablespoons of vinegar, 1 teaspoon of curry paste, 400 grams of chicken breast, 100 grams of red lentils, 100 grams of lettuce, 250 grams of cucumber, 1 tablespoon of parsley, 100 milliliters of milk.

Directions

1. To make the potato salad, use boiled potatoes so they don't crumble in the marinade. Wash the potatoes, put them in a large pot, add water halfway up the potatoes, bring to the boil, cover with a lid at low temperature and cook for 20 minutes. Drain off the hot water, add cold water, then drain and cool. Next peel, slice and plate.

2. For the potatoes, see Preparation. Sprinkle vegetable stock, vinegar, curry paste, salt and sugar into the potatoes and stir. Let stand for 1 hour to taste.

3. Wash the chicken breasts, fry in hot oil for 4 minutes on each side, season and serve sliced.

4. Cook the lentils in boiling salted water for 5 minutes and then serve to cool.

5. Wash and cut cucumber into strips. Mix all the ingredients with the potatoes, stir with milk and vinegar, put on the lettuce and season to taste.

Chicken breast delicious recipe 2: oyster sauce double shredded cover potpourri

Main ingredients:

Chicken breast about 0.75 pounds

Large flowering mushrooms about 4-5 pieces

Ingredients:

2 white scallions

Potpourri about 50 grams

Seasoning-. Marinade:

Marinate the meat:

Salt 1/4 tsp

Soy sauce 1 tsp

Soy wine 1 tsp

Sugar 1/4 tsp

Water 3 tsp

Powder for sticking when frying:

Corn starch Moderate (enough to dip the top of the shredded meat and the shredded mushrooms)

Marinate mushrooms:

1/4 teaspoon salt

1/8 teaspoon sugar

Seasoning - Bowl Sauce:

1 tablespoon oyster sauce

1/2 tablespoon seafood sauce

1/2 bowl of broth or water

1-1.5 teaspoons of cornstarch

1/2 teaspoon of sugar

1/2 teaspoon sesame oil

< p> Directions

First, cut the chicken breast into julienne strips with the grain, put in the salt, soy sauce, sugar and cooking wine of the marinade seasoning, scrub it with your hands until it becomes gummy, add 1 teaspoon of water, scrub it again until the water is absorbed by the meat and then add the next teaspoon of water, ***add it three times*** 3 teaspoons of water;

Second, cut the mushrooms into julienne strips, put in salt and sugar to scrub the marinade;

Third, dredge the julienne strips of meat and mushrooms with corn starch, remember to shake them when frying them. Shredded meat and shredded mushrooms spread on the potpourri, then drizzle in the pan juices, top with shredded green onions.

Tips

First, the shredded meat must be in the addition of salt, sugar, soy sauce and cooking wine after grabbing until the gelatin before putting water, grabbing until the meat will be completely absorbed by the water;

Second, the shredded material is easy to cook, 4-5 oil heat frying is enough;

Third, the bowl of juice must be fried, to fry to the feeling of the top of the spoon gas, before you put the shredded meat and mushrooms, don't be too eager to put the end of the bowl of juice to boil well. The first thing you need to do is to get your hands dirty.

How to make chicken breasts

Ingredients

85g low-fat cottage cheese, thawed at room temperature, 1 clove of garlic, minced, 2 tablespoons of finely chopped fresh parsley, 1 tablespoon of finely chopped fresh mint leaves or 3/4 teaspoon of dried mint, freshly ground black pepper, 4 pieces of chicken breasts, skinned and boneless. ) 4 pieces, *** about 675g, 1 tablespoon olive oil, 450ml ready-made tomato and garlic sauce or other tomato pasta sauce (can be used without)

Directions

1. Preheat the oven to 180C. Stir together the cottage cheese, garlic, parsley, mint and pepper to make a filling.

2. Cut the fat from the chicken breasts. Cut off the bits and pieces of meat from the opposite side of each chicken and set aside.

3. Using a sharp knife, make an incision about 5cm deep into the rounder end of each piece of chicken. Be careful not to pierce the chicken.

4. Stuff a quarter of the stuffing into the incision of each piece of chicken so that the stuffing fills the gap without spilling out.

5. Sew the cuts closed with a couple of wooden skewers through the edges of the cuts.

6. Place the chicken on a baking sheet, brush with a little olive oil, and roast in the oven for 20 minutes, until the chicken is cooked through. Meanwhile, preheat the charcoal grill to high temperature.

7. Brush the remaining olive oil over the chicken pieces and place under the charcoal grill for about 5 minutes. Serve with tomato garlic sauce or tomato sauce.