Chicken fillet in mustard marinade. Chicken fillet in mustard-honey marinade Chicken fillet in mustard sauce in the oven

Chicken baked in a sleeve, on a bottle or in an open way is always a win-win option if you need to prepare a holiday dish. Marinated in mustard and sour cream, it invariably turns out juicy, soft and not too dry.

The secret lies in the mustard marinade. It is due to mustard that the meat fibers soften and loosen, and the chicken acquires a spicy, slightly spicy taste and a characteristic mustard aroma. To make the dish more juicy and soft, I recommend adding a little sour cream, kefir or yogurt to the marinade. , it will add sweet notes to the meat and cover the chicken with a golden gloss.

It is most convenient to bake chicken in mustard in a sleeve - the recipe is also suitable for cooking the bird whole or in parts. In addition, the heat-resistant film prevents juices from splashing all over the oven and keeps them inside, which means the meat remains juicy. If you don’t have a sleeve, you can cook the chicken in a bottle or on a baking sheet, regularly basting it with the juices that are released. If you wish, you can stuff the whole carcass with rice or buckwheat, then you will get both the main dish and a delicious side dish.

Total cooking time: 12 hours
Cooking time: 1 hour
Yield: 6 servings

Ingredients

chicken – whole carcass weighing 1-1.5 kg
mild mustard - 1.5 tbsp. l.
sour cream – 2 tbsp. l.
salt – 1 tsp.
dried garlic – 0.5 tsp.
mixture of ground peppers - 0.5 tsp.
curry – 1 tsp.
refined vegetable oil – 2 tbsp. l.

Preparation

Broiler or domestic chicken is suitable for baking, and it is not necessary to take a whole chicken; you can only use legs, drumsticks or thighs. This time I had homemade chicken. I washed the carcass and wiped it dry with napkins. If the skin remains wet, the mustard marinade will not be absorbed.

Mix the sauce thoroughly so that all the ingredients are properly combined. In addition to the ingredients listed, you can use sweet ground paprika, a mixture of Italian herbs, or other poultry spices to taste. Be sure to add sour cream (you can use unsweetened yogurt or kefir), it will soften the taste of mustard and add an appetizing aroma to the meat.

The chicken was coated with sour cream and mustard sauce on all sides. There is one rule for marinating: the longer the meat is marinated, the better. It is correct to leave the chicken in the marinade overnight. But if you have a young broiler and don’t have any extra time, then you can marinate it according to an accelerated scheme - leave it at room temperature for 40-60 minutes. I recommend marinating poultry for at least 12 hours (in the refrigerator) so that the tough meat softens. In any case, do not forget to cover the chicken with film to protect it from chapping and foreign odors.

The marinated chicken was placed in a baking sleeve. The ends were secured with special clamps. If there are no perforations (holes for steam to escape), then pierce the heat-resistant sleeve with a knife at the top in several places so that it does not swell or burst when heated. To ensure that the space on the baking sheet is not empty, you can cook the potatoes in foil at the same time, which will make an excellent side dish.

Sent it to the oven, preheated to 180-190 degrees. Cooking time depends on the size of the bird, whether it is broiler or domestic, whole or in parts. If you are cooking a broiler, then a whole carcass will be ready in about 60-80 minutes depending on weight, a cut carcass will be ready in 40-50 minutes. Homemade chicken will take longer to bake in the oven, about 90 minutes. In order to brown the skin, at the very end, I carefully, so as not to get burned from the steam, cut the sleeve, poured the juice formed during baking on top, and returned it to the oven for another 10 minutes.

The dish should be served hot. Can be supplemented with herbs, salad or chopped fresh vegetables. Enjoy your meal!

On a note:

For baking, choose a young bird that is no more than 6 months old. If the chicken is old, then it must first be boiled for an hour and only then cooked in the oven.
If the carcass is very large, weighing more than 2 kg, then before baking it can be cut along the breast and flattened, like tapaka chicken, then it will cook faster and more evenly.
If you don’t have ready-made mustard, you can use powdered mustard. To do this, dilute dry mustard powder in warm boiled water. The standard ratio is 1:4. For taste, add a little salt and sugar, as well as a teaspoon of refined vegetable oil and a couple of drops of table vinegar. Stir and use to prepare marinade.

Chicken meat is one of the most common products that housewives use to prepare homemade dishes. Recipe for chicken fillet in sour cream and mustard sauce, which I offer you, will appeal to those who lead an active lifestyle and watch their figure. After all, it is well known that chicken meat contains a lot of protein and few calories.

The highlight of my recipe is french mustard. It has a mild taste, and in comparison with mustard powder does not cause a burning effect, since it has retained its original grain integrity. This spice goes well with meat, as it promotes the absorption of fats and proteins in our body. French mustard also gives meat products a refined aroma. This savory dish should definitely appear on your table.

Ingredients for cooking chicken fillet in sauce

Step-by-step preparation of chicken fillet in sour cream and mustard sauce

The result is unusually tender chicken meat. You can choose rice or mashed potatoes as a side dish. The top of the dish can be decorated with herbs. Bon appetit, dears!

Chicken fillet in mustard-honey marinade is incredibly juicy and aromatic meat with a faint sweetish aftertaste and a brighter mustard flavor. It is thanks to the mustard that the fillet turns out so soft. Therefore, the idea of marinating meat by spreading it with mustard can be taken into account and used in other recipes. To marinate, it is advisable to keep the fillet in a cool place for several hours (or leave it overnight), but you will need to turn the meat occasionally (you can also make cuts on it).

Ingredients

500 g chicken fillet
1 tbsp. l. honey
2 tsp. mustard
5 tbsp. l. soy sauce
1/2 tsp. ground coriander

Preparation

1. Prepare the chilled chicken fillet - trim off any excess. These can be pieces of cartilage, skin and fat, as well as small bones from the frame. If the fillet has been frozen, it is advisable to defrost it at room temperature.

2. Prepare all the ingredients for the marinade in a bowl - mix mustard (any kind), honey and soy sauce. Add ground coriander, and if you want some heat, add red pepper.

3. Stir the marinade thoroughly so that there are no large lumps of honey. If the honey is too thick, preheat it in a water or steam bath. Pour the resulting aromatic mixture over the chicken fillet, turn several times so that each piece of meat is evenly coated with the marinade.

4. Cover the bowl and let the meat sit for an hour or longer. Then wrap each piece of fillet tightly in foil.

5. Place the blanks in a baking dish or directly on a baking sheet. Place the fillet in foil in an oven preheated to 180 degrees. After 15 minutes, the foil can be unrolled to allow the fillets to brown for another 15 minutes. Do not overcook the fillet in the oven, otherwise it may dry out.

What should I eat to lose weight? is my favorite question. 🙂 I noticed that as soon as I get ready to lose a couple of kilograms for the beach season, a healthy, beastly appetite immediately awakens in me! So what should I do? How to calm your hunger? Chicken! Due to its low calorie content and easy digestibility, chicken meat is considered dietary and is included in most diets.

The calorie content of chicken dishes ranges from 170 to 210 kcal per 100 grams. The most dietary part is considered to be the breast, and the fattest part is the ham (). Also, unfortunately, for the benefit of your figure and health, you will have to give up the crispy, fried crust, as nutritionists recommend to us.

So we have chicken breast. What would be so delicious to cook from it? Let's bake it in the oven. But let’s bake it so that the meat is juicy and soft, and just melts in your mouth. Let's lose weight deliciously, we love ourselves!

I bring to your attention a very simple recipe for preparing tender dietary meat. The secret to the juiciness of the breast is that we will bake it in foil, then it will not dry out, all its juices will remain inside. If desired, 10 minutes before cooking, you can open the foil on top and let the crust on the meat lightly brown.

Chicken breast – 1 pc.
Vegetable oil – 2 tablespoons
Salt, ground black pepper - to taste
Seasoning for chicken - 1.5 teaspoons
Baking foil

1. Wash the breast and dry it with a paper towel. Salt and pepper the dried meat, sprinkle with seasoning and pour over vegetable oil.

2. Lightly rub the seasoned oil into the meat and leave to marinate in a cool place for 1 hour. It is better to cover the breast or wrap it in film so that it does not lose moisture while it is soaked in seasonings.

3. Spread the foil in two layers and place the meat on it. Wrap it in an envelope so that the liquid does not leak out.

4. Place the meat in an oven preheated to 200 degrees for 40 minutes.

5. To allow the chicken breast to brown, open the foil, increase the temperature slightly and bake it for another 10 minutes.

6. The finished breast can be eaten on its own or used for salads.

Recipe with sour cream

A very simple, beautiful and budget dish. In this recipe we will take a breast with bone skeleton and skin. We will send the back, legs and wings for soup.

The fat under the skin will give the meat juiciness and softness, and it will also retain moisture inside. Sour cream will give the dish a milky taste, and garlic will give it an appetizing smell. It’s impossible to resist such a breast, and you don’t have to.

To prepare we will need:

Chicken breast – 1 pc. (carcass without back, legs and wings)
Sour cream – 2 tbsp. spoons
Khmeli-suneli – 1 teaspoon
Paprika – 1 teaspoon
Dried garlic – 1 teaspoon
Salt to taste

1. Mix sour cream with all the seasonings and get a marinade.

2. We make cuts on the breast so that the meat is better marinated.

3. Coat the meat well with sour cream and seasonings, as if massaging it.

4. Place the meat in a bag with marinade or cover with film and put it in the refrigerator for 8 hours.

5. Place the marinated meat in an oven preheated to 200 degrees for 15 minutes.

6. Reduce the oven temperature to 180 degrees and bake for another 30 minutes.

7. We take out a juicy, appetizing-looking breast and serve it on the table piping hot! Bon appetit!

Bake chicken fillet with soy sauce

Not long ago, soy sauce appeared in our kitchens, which came to us from eastern countries and quickly became popular. This sauce has become a real find for marinating meat: the meat becomes soft, and the taste is rich and deep.

In this recipe we will marinate the breast in soy sauce. Mustard seeds and garlic will add piquancy to it.

To prepare we will need:

Chicken breast – 500 gr.
Soy sauce – 2 tbsp. spoons
Salt – 1/2 teaspoon
Mustard seeds – 1 tbsp. spoon
Seasoning for chicken – 1/2 teaspoon
Garlic – 4 cloves

1. Wash the fillet, dry it with a paper towel, sprinkle with salt, seasoning, and mustard seeds.

2. Chop the garlic in any way, mix with soy sauce and pour this marinade over the meat.

3. Use your hands to distribute the seasonings evenly, cover the meat with film or put it in a bag and let the breast soak in the marinade for 1 hour at room temperature.

4. Place the chicken in a baking dish greased with vegetable oil. Drizzle vegetable oil over the top of the breast.

5. Place the fillet in an oven preheated to 200 degrees for 35 minutes. There is no need to leave it longer because... the meat will become dry. Bon appetit!

Video of cooking juicy breast with mustard

A very simple recipe, but it has its own special secret. It involves properly wrapping meat in foil.

It's better to see it once than to describe it in your own words. Watch the recipe video below the product descriptions.

To prepare we will need:

Chicken breast – 2 pcs.
Soy sauce – 2 tbsp.
French mustard – 1 tbsp.
Olive oil – 2 tbsp.
Garlic – 2 cloves
Ginger, turmeric, pepper – 1/4 tsp.
Salt to taste

Watch the video, repeat and eat delicious and healthy food:

Bon appetit!

Recipe for baking chicken fillet in a sleeve

I have never used a baking sleeve before, and it was a shame. I appreciated the convenience, simplicity and benefits of this kitchen device when I baked potatoes and vegetables in it.

Essentially, baking in a sleeve is very similar to baking in foil, but I like the sleeve better. It has room for air. Try cooking chicken breast, it will turn out juicy and tender.

To prepare we will need:

Chicken fillet – 2 pcs.
Provencal herbs – 1/2 teaspoon
Curry – 1/2 teaspoon
Vegetable oil – 2 tbsp. spoons
Pepper, salt - to taste
Sleeve for baking

1. Make the sauce for the chicken. To do this, mix vegetable oil, Provençal herbs, curry, pepper, and salt in a deep plate.

2. Wash the fillet and dry it with a paper towel.

3. Place the meat in a bowl with the sauce and leave to marinate for 10 minutes.

4. Heat the pan and fry the breasts for 30 seconds on each side.

6. Place the fillets in the sleeve, tie it on both sides, make cuts on top (as in the instructions for the sleeve) and put it in the microwave at the highest power for 6 minutes. Can be baked in the oven for about 25 minutes.

7. We take out the finished juicy, beautiful meat. Bon appetit!

Chicken breast in the oven in sour cream sauce

An interesting recipe in which the fillet is topped with sour cream and garlic sauce and baked in the oven. Meat simply cannot be dry. And what a scent...! Be sure to try it, especially if you like fermented milk products.

To prepare we will need:

Chicken breast – 1 pc.
Sour cream – 200 ml.
Cream 10% – 50 ml.
Garlic – 4 cloves
Dried basil – 1 tbsp.
Cheese – 50 gr.
Butter – 50 gr.
Salt – 1/4 tsp.

Watch the detailed video recipe below:

Bon appetit!

Juicy fillet with cheese and tomatoes Accordion

The most important thing when cooking chicken breast is that it is not dry. In this recipe, the meat is guaranteed to be juicy and tender. This dish also looks very festive, so you can prepare it for dear guests. Well, you can and should also pamper yourself.

To prepare we will need:

Chicken fillet – 4 pcs.
Tomatoes – 2-3 pcs.
Hard cheese (mozzarella) – 200 g.
Basil leaves – bunch
Olive oil – 2-3 tbsp.
Salt and pepper to taste
Oregano – 1 tsp.
Paprika – ½ tsp.

1. First, wash and dry the chicken breasts. We make cuts in the meat slightly diagonally so that we can then put cheese and tomatoes into them. Approximately 2/3 of the depth.

2. Salt, pepper, season and pour olive oil over the meat. Rub the seasoned oil into the cuts in the meat.

3. Cut the cheese and tomatoes into thin slices.

4. Place a piece of cheese, a slice of tomato and a basil leaf into each cut in the breast.

5. Place the chicken in the oven preheated to 190 degrees for 25 minutes.

Watch a video of cooking “Accordion” chicken breast in the oven:

Bon appetit!

I've been trying to cook juicy chicken fillet for a long time. And my labors were not in vain. Although the search is not over yet, there is already a certain result. According to this recipe, the fillet turns out tender, juicy, melting in your mouth. But the fillet itself does not have a pronounced taste, so it needs a sauce.

Prepare 2 chicken fillets, i.e. 2 parts of one breast.
Need to:

2 pcs. chicken fillet
4 tbsp. olive oil
1 tbsp. mustard, better than Dijon
salt pepper

We wash the fillet and dry it. Make the marinade: mix oil, mustard, salt and pepper in a large bowl.

Rub vigorously with a fork so that the oil combines with the mustard and obtains a homogeneous consistency:

Place the fillet in a bowl with the marinade, coat it on both sides and leave for 20 minutes:

Preheat the oven to 200 degrees, place the fillet in a mold and make 2-3 oblique cuts, put in the oven for 20 minutes:

It is important not to overcook the fillet in the oven. We check readiness by piercing the fillet with a knife; if the juice that comes out is clear, then everything is ready.

Now you can serve this meat by cutting it into thin pieces and pouring sauce over it (for lack of time for sauce, we used ketchup):