Chicken breast dishes require minimal preparation time and are very easy to prepare. The bone-in breast or sirloin part is stewed, fried on the stove, in a slow cooker, baked in a bag or baking bag, foil, baking paper or on a baking sheet in the oven. The meat is supplemented with fresh herbs, cheese, mushrooms, vegetables, aromatic spices and a variety of sauces.
Chicken fillet with cheese and tomatoes in a frying pan turns out amazingly juicy and quick. To add spiciness and taste, we complement the fillet with adjika.
Chicken fillet with cheese and tomatoes: 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;
- Spicy adjika – 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 frying pan
1. Wash the breast fillet and wipe with napkins. If the halves are large, then cut off a little meat from the bottom.
2. Using a sharp knife, carefully make cuts on the sides 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 slices.
5. Fill the chicken fillet with tomato slices (2 pieces each).
6. Add 2 slices of cheese.
7. Close the pockets and grease the top with adjika, it will add white meat bright color and wit.
8. Transfer the stuffed breast, greased side down, into the oil and cover the other side with adjika. First we put 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 fully cook and remain juicy.
9. Place delicious chicken breasts with cheese and tomatoes inside on 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 pepper.
- Chicken with cheese will become even more flavorful if you add small fresh sprigs of thyme or rosemary to the pockets along with the cheese and tomato.
- Before frying, the edges of the fillet can be secured with toothpicks, then the cheese will melt and remain completely inside the pocket.
Step 1: Prepare the fillet.
Cut the chicken fillet pieces crosswise into several pieces (depending on the thickness of the fillet piece). Wrap each piece of chicken cling film on both sides and beat with a hammer. It is important that the meat does not spread or tear. Therefore, when beating, keep in mind that the texture of the chicken fillet is very delicate and there is no need to beat it for a long time. Next, rub each piece with salt, pepper, paprika and sprinkle with a little basil. In this form leave the meat for 10-15 minutes, depending on the time you have.Step 2: Form the dish.
While the chicken fillet is soaked in spices, prepare the other ingredients. Tomatoes must be thoroughly washed in water and the stem removed with a knife. Next, cut the tomatoes into rings so that their integrity is not compromised. Grind the hard cheese on a coarse grater. Next, we proceed as follows: generously spread sour cream or mayonnaise on one side of a piece of fillet, then place a slice or several tomatoes (depending on the size of the chop). Top everything with grated cheese. Step 3: Bake the fillet.
Cover the baking sheet with parchment and coat it with a little vegetable oil on top. Next we place our chops with tomatoes and cheese. Preheat the oven to a temperature of 200 degrees and place the dish in it for 20 minutes.
Step 4: Serve baked chicken fillet with tomato.
This dish is especially tasty right after the fryer, before the cheese has time to harden. Although it can be used as cold snack. It can be served with any vegetable side dish (steamed, grilled, mashed potatoes, vegetable salad), with pasta or porridge. The meat itself turns out very juicy, due to the juice of the tomatoes, but it can be served with garlic, spicy tomato or tender cream sauce. It's very tasty and quick dish from available products. Save his recipe - you will need it more than once. Enjoy your meal! During cooking, you can also use other spices, herbs and seasonings to suit your taste. A dish with chopped garlic mixed into the sour cream has an excellent taste. The taste of meat and the piquancy of garlic and tomatoes is a very appetizing combination.
Sometimes housewives and cooks place finely chopped slices of mushrooms under the tomatoes. In this case, the dish turns out to be very interesting, varied and tasty.
You can speed up the cooking process if you fry the chicken fillet chops a little in a frying pan on both sides, then add the filling and bake.
Everyone knows that chicken breast dishes can be prepared in a matter of minutes. So, if you don’t have much time to cook, then this recipe is for you. I offer a recipe for cooking chicken breast with tomatoes in a frying pan. The breast turns out very tender, juicy and flavorful. In addition, you can cook any pasta; I decided to serve it with spaghetti.
To cook chicken breast with tomatoes in a frying pan we will need:
chicken breast - 400-500 g;
tomatoes - 400 g (I cooked with tomatoes in own juice- 1 bank);
tomato paste - 3 tbsp. l.;
spaghetti - 1 package;
garlic - 1-2 cloves;
olive (or vegetable) oil - 2 tbsp. l.;
salt - to taste;
French herbs - 1 tsp.
Prepare food.
Boil the spaghetti in salted water until al dente (the spaghetti is ready, but it is quite hard and has not had time to boil), then drain in a colander and drain cold water. Cut the breast into pieces. I cut each breast into 5-6 pieces.
Place the pieces of meat on a plate, add salt and a mixture of herbs. Mix everything well.
Pour olive oil into a frying pan and put on fire. As soon as the oil is hot, add a clove of garlic (pre-peel the garlic and crush it with a knife). Fry the garlic for 1-2 minutes.
Then add the chicken breast pieces and fry over high heat for 2 minutes on each side.
While the fillet is fried, prepare the sauce: put the tomatoes in their own juice in a deep frying pan, tomato paste and a pinch of herbs. If tomatoes in their own juice are not available, you can use fresh tomatoes. You need to pour boiling water over them, remove the skin, and then puree them with a blender and voila, the tomatoes are ready in their own juice.
Place the frying pan on the fire and bring to a boil. Simmer the tomato mixture for 2-3 minutes, add salt to taste (if necessary).
Transfer the fried fillet to the tomato sauce.
Mix everything well and simmer for a couple of minutes over low heat. In principle, our breast is already ready, we just let it soak in tomato sauce.
Add the spaghetti to the pan with the tomatoes and chicken breast and mix well.
Warm up our dish for a couple of minutes and remove from heat. Serve hot, delicious, aromatic and very tender chicken breast cooked in a frying pan.
Bon appetit!
Chicken with tomatoes in a frying pan can undoubtedly please the family at dinner in the evening. It's delicious hearty dish It is easy to prepare and can be offered to guests, it looks very elegant, the taste is quite rich, so the guests will be satisfied and the hostess will not have to blush.
Recipe
Stewing chicken with tomatoes is really simple; all preparation will take no more than an hour. Tender chicken meat will sparkle with shades of taste thanks to the combination with sweet and sour sauce from ripe tomatoes.
Required Products
You can take a whole chicken and cut it into pieces the right size, a set of legs or loin. The chicken thighs should turn out the best. It is recommended to take the following products:
chicken – 6 chicken breasts;
ripe tomatoes – 4-5 pieces;
onion – 1 large onion;
salt, pepper (or preferably a mixture of peppers), turmeric - ¼ teaspoon each;
mixture of Provencal herbs - 1 teaspoon;
vegetable oil for frying – 2 tablespoons.
How to cook?
Chicken thighs need to be washed, placed 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 soaked in flavors, you need to have time to prepare the vegetables. Tomatoes need to be kept in boiling water for 3 minutes, after which they will be easily peeled. Now they need to be cut into pieces measuring approximately 3 by 3 centimeters. The onion needs to be peeled and cut into small pieces.
When all the products have already been prepared, it’s time to turn on the stove and heat with vegetable oil. The thighs need to be lightly squeezed and placed in the pan. The meat should be fried until half cooked, more precisely, until a golden brown crust appears, the heat should be reduced, and tomatoes and onions should be placed on the chicken. Now it's time to cover the pan, and the hostess is free for the next 40 minutes.
You need to simmer until done, that is, until the meat falls away from the bones. The cooked chicken pieces should not be floating in the gravy, they should be covered with it. If the meat is already ready, but 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 pungency to the tomato sauce. Before serving, the finished meat should be sprinkled with chopped herbs.
What to eat with?
Chicken cooked this way goes well with mashed potatoes or boiled rice and a salad of fresh vegetables. Tender chicken with a bright red thick sauce interspersed with fresh herbs looks very impressive on the holiday table. Tomatoes can be bought at the store all year round, but real ripe tomatoes You can only get it during the season, so in winter it’s better to take homemade tomato juice. And instead of fresh vegetable salad, serve lecho from bell pepper.
If we're talking about not about festive feast, then you can serve the chicken with any porridge that your household loves - and a delicious dinner is guaranteed.
Which frying pan should I take?
Advice from. To sauté chicken deliciously, you need a high-quality, thick-walled frying pan with a lid. The pan should heat up evenly and hold the temperature for a long time. A diameter of at least 30 centimeters and a wall height of 3-4 centimeters is perfect.
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