Chicken breast in milk without cooking: recipe, cooking features. Chicken breast in milk Breast fillet in milk

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Today I will share an interesting recipe for cooking chicken breast. You will get a surprisingly (because this is a truly unusual recipe) tender, juicy, very tasty and at the same time dietary dish that your whole family will appreciate. An excellent hot main course or cold appetizer in one recipe!

Chicken breast in milk may probably sound a little shocking to many. In fact, these products go well together - as a result of simmering in milk, chicken meat is soaked, becomes very juicy and remains soft. And the secret is simple - we don’t cook the breast in spices at all, but leave it to languish and bask in hot milk under a warm blanket.

I won’t spend a long time persuading you - the recipe for chicken breast in milk should definitely be in your culinary piggy bank (if not already)! A minimum of products, effort and time, and the result is truly beyond praise.

Ingredients:

Number of servings: 8

Cooking time: 4 hours

in 100 grams – 154 kcal

Cooking the dish step by step with photos:

In order to cook chicken breast in milk, we need the following ingredients: chicken breast (I have two halves of one chicken), milk, salt, chicken seasoning, paprika and turmeric. It must be said that you can select seasonings, spices and spices to your taste, not necessarily those that I suggested. Turmeric and paprika not only add flavor and aroma to chicken breast, but also give it an appetizing color.

If your chicken breast is frozen, let it thaw. There are two options: firstly, you can leave it in the refrigerator overnight, and secondly, put it directly in the bag in a pan with cold (!) water. My breast was chilled, I washed it under cold running water and dried it very thoroughly with paper towels.

Now you need to thoroughly grease the breasts with salt and seasonings, rubbing them into the meat. If you dry the breasts well, the spices and seasonings will adhere perfectly to the surface.

Cover the chicken breasts with cling film and let the meat soak in the flavors for about an hour.

Now pour the milk into the pan and bring it to a boil. There should be as much milk as meat. I have 600 grams of chicken breast, so 600 milliliters of milk, respectively.

Now put the breasts in very hot milk and put the pan back on the fire. On low heat, let the breast warm up for no more than 1 minute. In general, cooks write that you just need to count to 30 and you can remove it from the stove, but I do it for exactly a minute.

That's it, remove the pan with milk and chicken breasts from the heat.

Cover with a lid and wrap the pan with something warm: a towel, blanket or blanket. We leave the breasts to simmer in the warmth for 2 hours, or better yet, until they cool completely.

Chicken breasts in milk are ready. Take them out and put them on a plate.

See how bright and delicious they turned out. And all thanks to paprika and turmeric.

You can eat chicken breasts cooked in milk, warm, with any side dish of your choice or vegetables. Cold they are also very tasty, juicy and tender. For sandwiches - just a fairy tale! Try it too!

finecooking.ru

Chicken breast in milk

Delicate, literally melting and incredibly tender chicken breast in milk according to this recipe is prepared without delays, labor-intensive culinary manipulations and strict technologies.

Essentially, a clean, seasoned whole fillet is dipped whole into a fireproof dish, topped with freshly boiled milk and baked in the oven for about an hour. The dish remains tasty and completely cooled, the recipe is suitable for a children's menu and, for sure, even the little capricious ones will like it.

For the recipe for chicken in milk you will need very simple and affordable ingredients.

“Chicken breast in milk” 100 g

Nutritionists never tire of singing odes to chicken breast! And completely justified. I think this low-calorie and protein-rich dish will be included in the diet of all fans of a healthy lifestyle and everyone who wants to be in great shape. By the way, if you like to bake chicken breast and follow a low-carb diet, take note of the recipe for breast in adjika. You will definitely need it for variety.

So that the chicken stewed in milk does not stick to the bottom of the pan and does not burn, and also to enhance the aroma of the white sauce, cut a couple of cloves of garlic into wide slices, chop the hard stems of dill, parsley, the light part of the onion feathers to any length - throw them into the pot.

According to the recipe, we use the lean part of the bird, first of all we wash the boneless chicken breast in cold water, dry it slightly, cut off any possible films, fatty layers, tendons, rub generously with a mixture of salt and ground black pepper - season on all sides, add your favorite seasonings if desired, spices. Place the semi-finished product on a “cushion” of greens.

Fill the chicken meat to the top with boiling milk, add a pinch of spices in a variable manner. We recommend not flavoring chicken breast in milk with aromatic additives with specific, sharp, too-scorching notes - the recipe advises preparing a delicate, almost dietary dish.

Pieces of butter and only butter will give you a sweetish, melted taste. Do not substitute with surrogates and margarine; in extreme cases, pour in a couple of tablespoons of refined vegetable margarine.

Cover, set the lid slightly on one side, and place it on a tray or baking sheet in a hot oven by then. Bake the chicken breast in milk for about an hour in the oven at 170 degrees. Wanting to preserve the juiciness of the fibers, cool the bird in the sauce.

After pre-washing, chop the green part of the onion feathers into short strips, transfer to a pot, steam and saturate with a creamy aroma for a couple of minutes.

Serve homemade chicken breast in milk with “tired” green onions warm, with a side dish such as mashed potatoes, oatmeal, boiled rice, pasta, or on its own, cut into slices.

vkusno-i-prosto.ru

Chicken breast in milk

This breast is perfect for sandwiches. Yes, that’s exactly what I made it for sandwiches. At our school, where our daughter studies, the whole class of children gathered to go into the forest. The teacher decided to take them to the forest at the end of the school year. Naturally, we had to take sandwiches with us. I thought it would be very useful to make a sandwich with chicken breast instead of sausage.

Chicken breast in milk will be tender, tasty, and dietary. Without hesitation, I got down to business. I bought a kilogram of chicken breasts, I had spices for the chicken, and of course milk, we will boil our breasts in it.

Chicken breast in milk, step-by-step recipe with photos

1 kg. chicken breast (makes 4 large or 5-6 small fillet halves)
1 liter of milk
spices for chicken (you can use ground red, black pepper, paprika)
1 teaspoon salt

I have cooked chicken breast many times, but this recipe is very successful. The meat is tender, juicy and tasty. In addition to this recipe, we really liked the chicken breast baked in the oven. A recipe with step-by-step photos can be found in the article “Juicy Baked Chicken Breast.” I highly recommend it, I make Olivier or okroshka from this breast, it turns out delicious. This breast is more spicy; it is marinated in soy sauce and fresh garlic.

Well, I’m starting to prepare chicken fillet stewed in milk. First, I washed the chicken breasts, removed the film and dried them on a paper towel. Rubbed the breast with spices and salt.

As for the spices. I had chicken spices. If you don’t have such spices, you can use paprika, ground black pepper, and Provençal herbs. Rub each half of the chicken fillet. We don’t just sprinkle it on top, but rub it on all sides of the chicken fillet.

Leave to marinate for half an hour. But I concluded that it is better to marinate for longer than 30 minutes. At least an hour, or even an hour and a half. Of course, if the fillets are large, then you can make small cuts in them.

I boiled 1 liter of milk in a saucepan. I had village milk. If you buy milk at the store, then take milk with 2.5% fat content. Once the milk has boiled, reduce the heat.

Carefully place the chicken breasts into the milk. All the breasts fit. Let them simmer for about 1-2 minutes in the milk. In the classic recipe, of course, you need to count to 30, and then set the breasts aside. But a couple of minutes is just right. After which we leave the breasts from the heat. Cover the pan with a lid and wrap it in warm blankets. Of course, I wrapped the pan first with kitchen towels and then with a few more blankets.

Leave the breast for 2 -2.5 hours. I left the breasts in milk for 2 hours. Then I take the breasts out of the milk. Dry them on a paper towel and leave to cool. Place the cooled chicken breasts in the refrigerator. The spices remain on the breast. Of course, it’s more beautiful when the breasts are rubbed with ground paprika.

If you are tormented by doubts about whether the meat will be raw, then I assure you that the meat is not raw. The result is tender and juicy meat. Very tasty with fresh vegetables. Chicken breast according to this recipe is closer to dietary dishes.

I really like Olivier with chicken breast. It turns out so delicious. I recently cooked, the recipe for how I prepare Olivier salad can be found in the article “How to cook Olivier with chicken.”

This is such a very tasty breast. The recipe for cooking chicken breast in milk is very simple. You have convinced yourself of this. Of course, you can take smoked sausage with you to the brakes. And even better is salted lard, it can be stored in the heat, it will just melt slightly and soak the bread with fat. But my daughter doesn’t like such products, she likes everything fresh, but here it’s only prepared.

But this is an interesting version of a sandwich breast. You can make a sandwich with breast stewed in milk. You can simply eat chicken meat with fresh cucumber and tomato, lettuce, and herbs.

I am always for preparing simple and affordable dishes. Since I myself don’t really like standing at the stove for a long time. I love it to be tasty and beautiful.

domovouyasha.ru

Tender and juicy chicken breasts in milk

You think that you can just drink milk and bake pancakes with it. You guessed it right, it can also be used in cooking chicken. Chicken breasts in milk turn out juicy and very tender.

Cooking chicken breasts in milk:

Ingredients of required products:

chicken fillet - 7 pieces;
milk - 500 ml;
greens - 1 bunch;
vegetable oil - 1 tablespoon;
black pepper, sea salt - to taste.

Chicken fillet should be washed and cut into small pieces (three by three centimeters).
Heat a frying pan, pour out the vegetable oil, heat it and add the chicken.
Fry the pieces for five to ten minutes. Then pour in the milk, pepper, cover the pan with a lid and simmer for fifteen minutes. Then salt the dish and remove the pan from the heat.
Wash any greens, finely chop them and add to the pan with the chicken. Stir and leave for five minutes.

Serve the dish hot.

Ingredients of required products:

chicken fillet - 4 pieces;
soft butter - 50 grams;
milk - 2 glasses;
garlic - 2 cloves;
ground black pepper, salt - to taste;
greens - 1 bunch;
vegetable oil.

Wash the chicken fillet, beat it with a hammer and put it in a bowl. Pour milk in there and leave for forty minutes, marinate (milk will make the chicken soft and tender).
Peel and chop the garlic. Wash the greens and chop finely. Combine garlic and herbs. Add soft butter to the resulting mass. Mix everything well.
Grease a baking tray or mold with oil. Place the chicken fillet and brush it with the resulting garlic-cream mixture. Place in the oven for forty minutes. The finished chicken should be covered with an appetizing crust.

The meat turns out juicy , tasty, more like ham than chicken .

1 kg. chicken breast (makes 4 large or 5-6 small fillet halves)
1 liter of milk
spices for chicken (you can use ground red, black pepper, paprika)
1 teaspoon salt

I start preparing chicken fillet stewed in milk. First, I washed the chicken breasts, removed the film and dried them on a paper towel. Rubbed the breast with spices and salt.

I boiled 1 liter of milk in a saucepan. I had village milk. If you buy milk at the store, then take milk with 2.5% fat content. Once the milk has boiled, reduce the heat.

This is such a very tasty breast. The recipe for cooking chicken breast in milk is very simple. You have convinced yourself of this.

I am always for preparing simple and affordable dishes. Since I myself don’t really like standing at the stove for a long time. I love it to be tasty and beautiful.

Calories: Not specified
Cooking time: Not indicated

Without exaggeration, incredibly tender chicken meat that literally melts in your mouth is served at the dinner table or family dinner. Chicken breast in milk in the oven, the recipe with a photo of the preparation of which I offer, will not leave anyone indifferent, because the selected lean part of the bird - the breast - often comes out a little dry, but not in our version. By simmering the meat in milk, we get an amazing dish, plus a few spices will add a bright accent to the chicken.

Some recipes suggest simply steaming the meat in milk, that is, bring the milk to a boil, lower the breast into it, bring it to a boil again, remove from heat, cover the container with a blanket, and leave for two to three hours. According to this recipe, the meat also turns out tasty and tender, don’t worry, it has time to be completely cooked – steamed. Our recipe is more preferable if you are preparing meat for children, or just want to be one hundred percent sure that the dish is fully prepared. So let's get started.

Ingredients:
- chicken fillet – 290 g,
- carrots – 10 g,
- milk – 230 ml,
- dry Italian herbs – 1 tsp,
- paprika – ½ tsp,
- sea salt - a pinch,
- chili - to taste,
- butter – 30 g.

How to cook with photos step by step

We begin the process with several manipulations at once - pour the milk into the pan, put it on the stove, bring it to a boil, secondly, turn on the oven and warm it up, then set the temperature to 170 degrees. While the milk comes to a boil, let's start with the chicken.

We separate the chicken breast from the bone so that we get only fillets, we also trim off all the fat layers and cut off the membranes. Be sure to wash the fillets and dry them with paper towels. Rub the meat with the selected spices - sea salt, paprika and Italian herbs. If desired, add your favorite spices. As for chili pepper, add it to your taste, but you can also leave it out so that the result is creamy and tender.

We take a small heat-resistant pot in which our fillet will fit. Cover the bottom of the pot with a handful of finely grated carrots; it will give the meat a special sweetish tint.

Place chicken fillet breaded in spices on a carrot bed.

By this moment our milk should boil on the stove - pour it into the pot. We take into account that our pot is high, the meat is completely covered with milk. So if your heat-resistant container has a different shape, take more milk, but make sure it covers the fillet.

For a creamy aroma and taste, add a piece of good butter.

Cover the mold with a lid and place in the oven. Simmer in milk for one hour, then leave the meat in milk to cool.

Chicken breast in milk in the oven is ready. Carefully take out the meat and serve it to the table, garnish with vegetables, mashed potatoes or your favorite porridge.

Enjoy your meal!

Oh, this most tender dietary chicken breast dish made a splash in my mind. Imagine juicy, melt-in-your-mouth meat that barely requires chewing. If you don’t know what kind of meat it is, then it’s quite possible to assume that it’s... young pork.

THIS taste is not at all typical for a dry chicken breast, believe me.

Now the question “How to cook chicken breast” so that you get tasty and tender meat has been finally and irrevocably resolved. Moreover, it doesn’t even need to be cooked in the usual sense.

Type of dish: main course
Calorie content: 105 kcal

The chicken breast is so tender because it is simmered in milk for a long time, but not cooked. This process happens without your participation, by itself - that’s the beauty of the recipe.

There is almost no effort on your part, and the result is stunning. This results in a delicious dietary chicken breast dish that is guaranteed to please the whole family.

This is a healthy recipe.

How to cook juicy chicken breast

Ingredients:

chicken breast fillet – 500 g.
milk – 500 g.
salt, pepper, seasonings

The amount of milk indicated is approximate. The taste of the breast will be more interesting if you use various seasonings - curry, ground cardamom, etc.

The fattier the milk, the tastier the breast. With cream the taste is absolutely mind-blowing!

Preparation:

The result is an incredibly tender and juicy chicken breast that can be eaten even without salad, but it will not be dry at all and will be very tasty.

This dish does not require much time, and the result is always excellent, it is impossible to spoil it. That’s why I added it to my favorites collection.

The recipe is convenient because the breasts are good both warm for main course and cold instead of sausage for sandwiches.

If you did not use the dish right away, leave the breasts in the milk and place the pan with them in the refrigerator, and then reheat the contents if necessary.

You can cook various delicious and simple dishes from chicken breast, for example:

Bon appetit and be healthy! Leave your comments - feedback is very important!

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Ingredients:

Cooking the dish step by step with photos:

Chicken breast in milk

Chicken breast in milk

Chicken breast in milk, step-by-step recipe with photos

Tender and juicy chicken breasts in milk

Cooking chicken breasts in milk:

How to cook juicy chicken breast

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