Chicken PP in sour cream sauce: step-by-step recipe and calculation of KBJU

Chicken breast is a hearty and tasty dietary product that has many cooking variations. In this article, we will provide information on how to prepare it exquisitely and share some important secrets.

Chicken breast is a great addition to any side dish!

This dish will undoubtedly help you please your loved ones with a wonderful dinner.

CHICKEN BREAST SEASONING

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Chicken breast with sour cream - delicious juiciness for the holiday and in the daily diet.

Find amazing original recipes for chicken breast with sour cream on the online page for developing your culinary skills 1000.menu. Try a variety of options with various mushrooms, marinades, aromatic herbs, sweet bell peppers and other vegetables, with all kinds of cheeses.

Breast without bones, fat and skin is the most tender and dietary part of the bird. It should be fresh, elastic, without unpleasant foreign odors. In order for the meat to be soft and have a rich range of flavors, it is pre-marinated. Chicken breast in sour cream goes well with a variety of aromatic spices: curry, dill, cumin, paprika, and a mix of Italian herbs.

The five most commonly used ingredients in sour cream chicken breast recipes are:

Interesting recipe: 1. Coarsely chop the breast meat. 2. Add some salt. Sprinkle with pepper. 3. Fry in a frying pan until golden. 4. Peel the cover and core from the apples. Cut the pulp into slices. 5. Pre-steam the prunes. 6. Place the fried meat in pots. Add apples and prunes to it. 7. Pour in sour cream sauce (sour cream, garlic and seasonings to taste). 8. Place in the oven at 180° for twenty minutes. 9. Five minutes before the end, sprinkle with cheese shavings. 10. Serve the pots hot.

Five of the fastest chicken breast recipes with sour cream:

Helpful tips: • If the breast is very browned on top during baking, but is not yet completely ready, you can cover it with parchment. • Fried mushrooms add a great flavor to chicken breast. • Breast in sour cream can be served as an independent dish, or along with a side dish.

Chicken breast in sour cream sauce

Sometimes housewives are faced with the fact that chicken meat turns out dry and tough. In order to avoid this, you need to soak the chicken in a special marinade, kefir or mayonnaise. Today we will talk specifically about sour cream. The fillet prepared with its help turns out tender, aromatic and juicy.

The calorie content of chicken breast in sour cream sauce is approximately 112 kcal per 100 grams.

Proteins account for 19 g

Fat – 3.4 g

Carbohydrates – 2.3 g

How to cook?

The algorithm of actions has several variations. First, we initially soak the breast in sour cream for several hours or overnight. Second, cook the chicken immediately with the sauce. In this case, it will be juicier and its taste will be brighter.

You can also cook large fillets or cut them into small pieces. We will look at different recipes for chicken breast in sour cream sauce.

You may be interested in: Lasagna - a recipe straight from Italy

HEALTHY PROPERTIES OF CHICKEN IN SOURCREAM SAUCE

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Detailed composition, per 100 grams of the finished dish: “Chicken breast in sour cream.”

compound	quantity	product with the highest content
Proteins, g	10.36	chicken breast (fillet) (92%)
Fats, g	19.20	chicken breast (fillet) (50%)
Carbohydrates, g	2.47	onions (34%)
Calorie content, kcal	223.54	chicken breast (fillet) (56%)
Water, g	20.69	tomatoes (47%)
Vanadium, mcg	—	—
Vitamin A, mg	0.27	tomatoes (45%)
Vitamin B1, mg	0.05	chicken breast (fillet) (68%)
Vitamin B12, mcg	0.40	chicken breast (fillet) (78%)
Vitamin B2, mg	0.13	chicken breast (fillet) (78%)
Vitamin B5, mg	—	—
Vitamin B6, mg	0.30	chicken breast (fillet) (86%)
Vitamin B9, mcg	7.60	chicken breast (fillet) (29%)
Vitamin C, mg	7.43	tomatoes (35%)
Vitamin D, mcg	0.04	sour cream (100%)
Vitamin E, mg	1.63	sunflower oil (80%)
Vitamin H, mcg	6.24	chicken breast (fillet) (84%)
Vitamin PP, mg	4.15	chicken breast (fillet) (97%)
Aluminum, µg	42.10	onions (100%)
Boron, µg	33.15	onions (63%)
Iron, mg	1.12	chicken breast (fillet) (75%)
Ash, g	0.21	onions (49%)
Iodine, mcg	5.15	chicken breast (fillet) (61%)
Potassium, mg	183.00	chicken breast (fillet) (55%)
Calcium, mg	35.97	sour cream (49%)
Cobalt, µg	7.53	chicken breast (fillet) (83%)
Starch, g	0.05	tomatoes (56%)
Silicon, mg	—	—
Lithium, mcg	—	—
Magnesium, mg	16.15	chicken breast (fillet) (58%)
Manganese, mcg	49.57	onions (48%)
Copper, µg	64.73	chicken breast (fillet) (61%)
Molybdenum, mcg	1.78	sour cream (58%)
Mono- and disaccharides, g	1.35	onions (62%)
Sodium, mg	49.02	chicken breast (fillet) (75%)
Unsaturated fatty acids, g	0.00	parsley (50%)
Nickel, µg	1.68	tomatoes (81%)
Tin, µg	—	—
Organic acids, g	0.07	tomatoes (69%)
Dietary fiber, g	0.45	onions (69%)
Rubidium, mcg	66.21	onions (75%)
Selenium, mcg	0.06	sour cream (100%)
Sulfur, mg	106.00	chicken breast (fillet) (92%)
Strontium, mcg	—	—
Titanium, µg	—	—
Phosphorus, mg	110.08	chicken breast (fillet) (78%)
Fluorine, mcg	76.73	chicken breast (fillet) (89%)
Chlorine, mg	62.00	chicken breast (fillet) (65%)
Cholesterol, mg	—	—
Choline, mg	66.10	chicken breast (fillet) (60%)
Chromium, µg	5.47	chicken breast (fillet) (86%)
Zinc, mcg	1242.63	chicken breast (fillet) (87%)
Glycemic index,	4.42	onions (47%)

view: detail | briefly | carbohydrates | calories

Recipe for chicken fillet in sour cream sauce. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “chicken fillet in sour cream sauce.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	129 kcal	1684 kcal	7.7%	6%	1305 g
Squirrels	24.4 g	76 g	32.1%	24.9%	311 g
Fats	2.8 g	56 g	5%	3.9%	2000 g
Carbohydrates	1.5 g	219 g	0.7%	0.5%	14600 g
Organic acids	0.1 g	~
Alimentary fiber	0.3 g	20 g	1.5%	1.2%	6667 g
Water	70.5 g	2273 g	3.1%	2.4%	3224 g
Ash	1.597 g	~
Vitamins
Vitamin A, RE	87.4 mcg	900 mcg	9.7%	7.5%	1030 g
Retinol	0.007 mg	~
beta carotene	0.023 mg	5 mg	0.5%	0.4%	21739 g
Vitamin B1, thiamine	0.07 mg	1.5 mg	4.7%	3.6%	2143 g
Vitamin B2, riboflavin	0.077 mg	1.8 mg	4.3%	3.3%	2338 g
Vitamin B4, choline	5.58 mg	500 mg	1.1%	0.9%	8961 g
Vitamin B5, pantothenic	0.026 mg	5 mg	0.5%	0.4%	19231 g
Vitamin B6, pyridoxine	0.018 mg	2 mg	0.9%	0.7%	11111 g
Vitamin B9, folates	1.577 mcg	400 mcg	0.4%	0.3%	25365 g
Vitamin B12, cobalamin	0.016 mcg	3 mcg	0.5%	0.4%	18750 g
Vitamin C, ascorbic acid	0.57 mg	90 mg	0.6%	0.5%	15789 g
Vitamin D, calciferol	0.004 mcg	10 mcg	250000 g
Vitamin E, alpha tocopherol, TE	0.046 mg	15 mg	0.3%	0.2%	32609 g
Vitamin H, biotin	0.248 mcg	50 mcg	0.5%	0.4%	20161
Vitamin K, phylloquinone	3.6 mcg	120 mcg	3%	2.3%	3333 g
Vitamin RR, NE	11.8658 mg	20 mg	59.3%	46%	169 g
Niacin	11.039 mg	~
Macronutrients
Potassium, K	329.68 mg	2500 mg	13.2%	10.2%	758 g
Calcium, Ca	18.31 mg	1000 mg	1.8%	1.4%	5461 g
Magnesium, Mg	91.93 mg	400 mg	23%	17.8%	435 g
Sodium, Na	163.43 mg	1300 mg	12.6%	9.8%	795 g
Sera, S	8 mg	1000 mg	0.8%	0.6%	12500 g
Phosphorus, P	178.3 mg	800 mg	22.3%	17.3%	449 g
Chlorine, Cl	159.89 mg	2300 mg	7%	5.4%	1438 g
Microelements
Aluminium, Al	39.5 mcg	~
Bor, B	19.8 mcg	~
Iron, Fe	1.568 mg	18 mg	8.7%	6.7%	1148 g
Yod, I	0.34 mcg	150 mcg	0.2%	0.2%	44118 g
Cobalt, Co	10.455 mcg	10 mcg	104.6%	81.1%	96 g
Manganese, Mn	0.052 mg	2 mg	2.6%	2%	3846 g
Copper, Cu	98.66 mcg	1000 mcg	9.9%	7.7%	1014 g
Molybdenum, Mo	12.367 mcg	70 mcg	17.7%	13.7%	566 g
Nickel, Ni	0.296 mcg	~
Rubidium, Rb	47 mcg	~
Selenium, Se	0.063 mcg	55 mcg	0.1%	0.1%	87302 g
Fluorine, F	3.06 mcg	4000 mcg	0.1%	0.1%	130719 g
Chromium, Cr	27.65 mcg	50 mcg	55.3%	42.9%	181 g
Zinc, Zn	1.5217 mg	12 mg	12.7%	9.8%	789 g
Digestible carbohydrates
Starch and dextrins	0.121 g	~
Mono- and disaccharides (sugars)	1 g	max 100 g
Glucose (dextrose)	0.128 g	~
Sucrose	0.642 g	~
Fructose	0.119 g	~
Essential amino acids	0.028 g	~
Arginine*	2.014 g	~
Valin	1.43 g	~
Histidine*	1.451 g	~
Isoleucine	1.245 g	~
Leucine	2.179 g	~
Lysine	2.904 g	~
Methionine	0.495 g	~
Methionine + Cysteine	0.957 g	~
Threonine	1.223 g	~
Tryptophan	0.419 g	~
Phenylalanine	1.168 g	~
Phenylalanine+Tyrosine	2.159 g	~
Nonessential amino acids	0.066 g	~
Alanin	1.433 g	~
Aspartic acid	2.137 g	~
Hydroxyproline	0.231 g	~
Glycine	1.014 g	~
Glutamic acid	3.129 g	~
Proline	1.112 g	~
Serin	1.112 g	~
Tyrosine	0.991 g	~
Cysteine	0.473 g	~
Sterols (sterols)
Cholesterol	14.8 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	1.1 g	max 18.7 g
14:0 Miristinovaya	0.011 g	~
16:0 Palmitinaya	0.439 g	~
18:0 Stearic	0.099 g	~
20:0 Arakhinovaya	0.011 g	~
Monounsaturated fatty acids	0.78 g	min 16.8 g	4.6%	3.6%
16:1 Palmitoleic	0.132 g	~
17:1 Heptadecene	0.011 g	~
18:1 Oleic (omega-9)	0.637 g	~
Polyunsaturated fatty acids	0.242 g	from 11.2 to 20.6 g	2.2%	1.7%
18:2 Linolevaya	0.209 g	~
18:3 Linolenic	0.011 g	~
20:4 Arachidonic	0.022 g	~
Omega-6 fatty acids	0.2 g	from 4.7 to 16.8 g	4.3%	3.3%

The energy value of chicken fillet in sour cream sauce is 129 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Ingredients Chicken baked in the oven in sour cream

Table salt	10 g
Sour cream 10%	100 g
Chicken, category 2 (Boiling)	834 g

Nutritional value and chemical composition of “Chicken baked in the oven in sour cream.”

The energy value of Chicken baked in the oven in sour cream is 165.7 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Recipe Chicken fillet stewed in sour cream. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Chicken fillet stewed in sour cream.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	114.2 kcal	1684 kcal	6.8%	6%	1475 g
Squirrels	19.8 g	76 g	26.1%	22.9%	384 g
Fats	3 g	56 g	5.4%	4.7%	1867
Carbohydrates	1.8 g	219 g	0.8%	0.7%	12167 g
Organic acids	0.1 g	~
Alimentary fiber	0.6 g	20 g	3%	2.6%	3333 g
Water	74 g	2273 g	3.3%	2.9%	3072 g
Ash	1.218 g	~
Vitamins
Vitamin A, RE	37.8 mcg	900 mcg	4.2%	3.7%	2381 g
Retinol	0.011 mg	~
beta carotene	0.163 mg	5 mg	3.3%	2.9%	3067 g
Vitamin B1, thiamine	0.06 mg	1.5 mg	4%	3.5%	2500 g
Vitamin B2, riboflavin	0.07 mg	1.8 mg	3.9%	3.4%	2571 g
Vitamin B4, choline	4.69 mg	500 mg	0.9%	0.8%	10661 g
Vitamin B5, pantothenic	0.044 mg	5 mg	0.9%	0.8%	11364 g
Vitamin B6, pyridoxine	0.024 mg	2 mg	1.2%	1.1%	8333 g
Vitamin B9, folates	2.673 mcg	400 mcg	0.7%	0.6%	14964 g
Vitamin B12, cobalamin	0.032 mcg	3 mcg	1.1%	1%	9375 g
Vitamin C, ascorbic acid	4.14 mg	90 mg	4.6%	4%	2174 g
Vitamin D, calciferol	0.007 mcg	10 mcg	0.1%	0.1%	142857 g
Vitamin E, alpha tocopherol, TE	0.171 mg	15 mg	1.1%	1%	8772 g
gamma tocopherol	0.003 mg	~
Vitamin H, biotin	0.402 mcg	50 mcg	0.8%	0.7%	12438 g
Vitamin K, phylloquinone	2.6 mcg	120 mcg	2.2%	1.9%	4615 g
Vitamin RR, NE	5.926 mg	20 mg	29.6%	25.9%	337 g
Niacin	8.896 mg	~
Betaine	0.068 mg	~
Macronutrients
Potassium, K	287.01 mg	2500 mg	11.5%	10.1%	871 g
Calcium, Ca	26.34 mg	1000 mg	2.6%	2.3%	3797 g
Silicon, Si	0.645 mg	30 mg	2.2%	1.9%	4651 g
Magnesium, Mg	77.46 mg	400 mg	19.4%	17%	516 g
Sodium, Na	52.31 mg	1300 mg	4%	3.5%	2485 g
Sera, S	10.75 mg	1000 mg	1.1%	1%	9302 g
Phosphorus, P	150.9 mg	800 mg	18.9%	16.5%	530 g
Chlorine, Cl	77.88 mg	2300 mg	3.4%	3%	2953 g
Microelements
Aluminium, Al	54.1 mcg	~
Bor, B	23.7 mcg	~
Vanadium, V	0.31 mcg	~
Iron, Fe	1.381 mg	18 mg	7.7%	6.7%	1303 g
Yod, I	6.36 mcg	150 mcg	4.2%	3.7%	2358 g
Cobalt, Co	8.671 mcg	10 mcg	86.7%	75.9%	115 g
Lithium, Li	0.071 mcg	~
Manganese, Mn	0.1092 mg	2 mg	5.5%	4.8%	1832
Copper, Cu	90.12 mcg	1000 mcg	9%	7.9%	1110 g
Molybdenum, Mo	10.311 mcg	70 mcg	14.7%	12.9%	679 g
Nickel, Ni	0.554 mcg	~
Tin, Sn	0.92 mcg	~
Rubidium, Rb	56.3 mcg	~
Selenium, Se	0.277 mcg	55 mcg	0.5%	0.4%	19856
Strontium, Sr	4.02 mcg	~
Fluorine, F	131.95 mcg	4000 mcg	3.3%	2.9%	3031 g
Chromium, Cr	23.15 mcg	50 mcg	46.3%	40.5%	216 g
Zinc, Zn	1.3086 mg	12 mg	10.9%	9.5%	917 g
Digestible carbohydrates
Starch and dextrins	0.015 g	~
Mono- and disaccharides (sugars)	1.4 g	max 100 g
Glucose (dextrose)	0.156 g	~
Sucrose	0.766 g	~
Fructose	0.143 g	~
Essential amino acids	0.034 g	~
Arginine*	1.627 g	~
Valin	1.152 g	~
Histidine*	1.167 g	~
Isoleucine	1.003 g	~
Leucine	1.755 g	~
Lysine	2.338 g	~
Methionine	0.399 g	~
Methionine + Cysteine	0.77 g	~
Threonine	0.985 g	~
Tryptophan	0.338 g	~
Phenylalanine	0.941 g	~
Phenylalanine+Tyrosine	1.738 g	~
Nonessential amino acids	0.078 g	~
Alanin	1.155 g	~
Aspartic acid	1.724 g	~
Hydroxyproline	0.185 g	~
Glycine	0.818 g	~
Glutamic acid	2.528 g	~
Proline	0.898 g	~
Serin	0.895 g	~
Tyrosine	0.799 g	~
Cysteine	0.381 g	~
Sterols (sterols)
Cholesterol	14.35 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	1.3 g	max 18.7 g
14:0 Miristinovaya	0.01 g	~
16:0 Palmitinaya	0.355 g	~
18:0 Stearic	0.08 g	~
20:0 Arakhinovaya	0.009 g	~
Monounsaturated fatty acids	1.032 g	min 16.8 g	6.1%	5.3%
16:1 Palmitoleic	0.106 g	~
17:1 Heptadecene	0.009 g	~
18:1 Oleic (omega-9)	0.532 g	~
18:1 cis	0.021 g	~
Polyunsaturated fatty acids	0.253 g	from 11.2 to 20.6 g	2.3%	2%
18:2 Linolevaya	0.174 g	~
18:3 Linolenic	0.009 g	~
18:3 Omega-3, alpha-linolenic	0.001 g	~
20:4 Arachidonic	0.018 g	~
Omega-6 fatty acids	0.2 g	from 4.7 to 16.8 g	4.3%	3.8%

The energy value of chicken fillet stewed in sour cream is 114.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Chicken breast with mushrooms in the oven Dietary. Dietary breast - general principles of preparation

The main task when preparing dietary breast is to make it soft and juicy. And one of the main secrets is not to overcook it. The longer you cook white meat, the tougher and tasteless it will be. Of course, stuffing with butter or bacon will help solve the problem, but then the meat will certainly not be low-calorie.

Dietary ways to cook juicy breast:

• Marinating. Makes meat more tender and juicy. You can use various products and ready-made sauces.

• Batting. Destroys hard fibers, makes meat more porous and soft.

• Cutting against the grain. Also promotes fiber breakdown.

• Cooking in lezone, breading. They will not allow the juices to escape from the meat.

• Using all kinds of sauces.

• Preparing a dish from dietary breast, minced into minced meat.

Whatever method of preserving juiciness is chosen, dietary breast will not turn out tasty and soft if it is stale. Meat that has been frozen is more difficult to make tasty. Therefore, it is better to purchase chilled breasts.

You can cook not only diet chicken breast, but also turkey. The second has lower calorie content than the first (85 versus 115). When preparing, you should avoid frying in oil and give preference to boiling (in water and steam), baking, stewing and grilling. Before cooking, be sure to remove the skin, which is an accumulation of fat cells.

Dietary chicken breast in a slow cooker. Chicken breast in a slow cooker with potatoes

This is an option for a full meal, where the meat is stewed at the same time as a side dish. Very comfortably.

Ingredients:

• 1 kg potatoes
• 300 g chicken fillet
• 1 tbsp. tomato paste
• 1 onion
• 1 carrot
• Salt, spices - to taste

Preparation:

1. Cut the chicken fillet into fairly large cubes, cut the potatoes into slices, cut the onion into small cubes, and grate the carrots on a coarse grater.

Set the multicooker to “baking” or “frying” and let it heat up.

Pour 3 tablespoons of vegetable oil into the multicooker bowl and, first of all, put the onion in it.

2. Fry the onion for 3 minutes and then add the chicken to it. Salt and pepper to taste.

3. After another 5 minutes, add carrots.

4. Fry for literally another 2 minutes, after which we add tomato paste, stir and pour a glass of hot water.

5. Now add the potatoes, mix again and add 5-6 black peppercorns and a couple of bay leaves.

6. Close the lid.

There are two ways to cook breast with potatoes.

In the first option, select the “quenching” mode and set the possible time between 40 minutes and 1 hour. In the Polaris multicooker, the minimum possible time is 1 hour. Therefore, this method is not very suitable in this case.

On this multicooker it is much easier to turn on the “multi-cook” mode, independently set the temperature to 105-110 degrees and set the time for 40 minutes. The chicken doesn't need any more. And press start.

7. After 40 minutes, the breast with potatoes is ready. Bon appetit!

Chicken breast in sour cream sauce in a slow cooker

It’s a pleasure to create using this “saving” technique! Very fast and not time consuming. Therefore, we will tell you everything about chicken breast in sour cream sauce in a slow cooker.

Tender chicken fillet goes well with lettuce and Chinese cabbage

This product must be prepared in the “Baking” or “Frying” mode.

Do not add sour cream immediately with the meat, otherwise it may burn. Do this towards the end of cooking.

Let's move on to the recipe itself!

Products that will be useful for cooking:

• chicken breast fillet – 500 grams;
• vegetable mixture of corn, carrots, zucchini and bell pepper – 0.5 kg;
• medium-sized onion;
• fat sour cream - half a glass;
• spices and herbs (to taste);
• salt (to taste);
• vegetable oil - one tablespoon.

Step-by-step actions:

1. Rinse the fillet and cut it into medium-sized pieces.
2. Grease the bottom of the multicooker with oil and place the meat there, lightly fry in the “Frying” or “Baking” mode.
3. Chop the onion into half rings and add it there. Fry for about ten minutes.
4. Then add the vegetable mixture to the bowl (you can buy it at the store or prepare it yourself). Set to “Cooking stew” or “Stewing”.
5. When the vegetables release their juice, pour in sour cream, add herbs, add salt and spices. Mix everything well and simmer for forty minutes.

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Recipe for baking chicken with garlic and mushrooms in the oven

1. We wash the chicken carcass without removing the skin and put it aside.
2. If the mushrooms are fresh or defrosted, then wash them; if they are canned, immediately cut them into medium slices.
3. Peel the garlic cloves and chop them in a garlic press or finely chop them with a sharp knife.
4. Cut the peeled onion into small cubes.
5. Mix chopped onions, garlic and mushrooms, season the mixture with butter (50 g), pepper and salt - you get an excellent filling for cooking chicken in the oven.
6. Melt the remaining butter, pour in the liquid honey and mix, getting a glaze for greasing the dietary chicken carcass.
7. We put the mushroom filling into the carcass (in other words, we stuff the chicken with a spicy mushroom filling), filling it properly, then sew it together or secure it with wooden skewers.
8. Sprinkle the chicken with salt and pepper, coat with honey glaze and place on a baking sheet greased or lined with parchment paper. Place the remaining filling near the carcass.
9. Wrap the chicken loosely in parchment - no airtight seal is required for baking the meat.
10. Preheat the oven to 180°C and place the chicken and mushrooms there for a couple of hours. Half an hour before the end of baking, tear the paper, otherwise the carcass will not brown.
11. We take the finished baked dish out onto a large dish, drain off the excess fat that has leaked from the chicken. Place the mushroom filling next to it, sprinkle everything with chopped herbs or decorate with whole branches - the dish is ready for a festive dinner!

Composition and nutritional value of chicken

No type of meat contains as many important substances for the human body as chicken. It contains calcium, magnesium, phosphorus, potassium, iron, as well as valuable vitamins A, B1, B2, B2, B3, B5, B6, B9, C, E and a number of amino acids. But the most important thing is that it is a source of easily digestible protein, which activates the growth of muscle mass.

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Useful properties of chicken meat:

• activation of muscle growth;
• strengthening nails and hair;
• acceleration of metabolic processes in the body;
• positive effect on the functioning of the reproductive organs;
• normalization of the nervous system, reduction of stress and anxiety levels;
• maintaining normal blood pressure.

Pp dinner with chicken breast. Chicken breast chops with tomato and cheese

Meat chops are a popular dish with an incomparable, beloved taste. Chops are a magnificent, filling, mouth-watering dish, and when cooked correctly, very tender, soft, and juicy. That is why meat chops can be considered an ideal option for the main course of a holiday table. They can be prepared from almost any meat and varied by adding all sorts of ingredients (most often cheese, mushrooms, tomatoes, onions). Chops using chicken breast are very easy to prepare. It is from chicken that the dish turns out to be the softest and most tender, and its preparation is quick and does not require pre-soaking the meat. Chicken breast chops with tomato and cheese are prepared from the following set of products: Cooking chicken chops with cheese and tomatoes in the oven - step-by-step recipe with photos:

Cut chicken breasts: remove skins and bones from the meat, cut into small portions. Cut the breast across the grain - this makes the meat easier to beat, and the result is softer. There is no need to try to cut out large pieces at once - even from small slices it is easy to form a full-fledged whole piece of meat of the desired size.

Carefully beat each piece with a hammer, avoiding the formation of holes.

Rub the pieces on both sides with salt, black pepper, and spices if desired. You can leave it for a while to soak, but you can continue cooking right away. Cut the vegetables: onions into thin half rings or quarter rings, tomatoes into slices. Grate the cheese using the coarse side of a grater. Prepare a baking sheet: cover with foil and grease with oil. Turn on the oven to preheat.

Place the chopped pieces of meat on foil. Each piece should be about the size of your palm. If the pieces turn out to be small, then from several small ones you can form one large one. The main thing is that all the pieces are approximately the same size.

First, place onion on each piece.

Lightly coat with mayonnaise using a brush.

Place tomatoes on top.

All that remains is to cover the meat and vegetables with a cap of cheese.

Cover the top of the chops, ready for baking, with foil. It is advisable to do this so that the meat releases its juices and stews a little in its own juice. As a result, it will turn out juicier and softer.

Place the baking sheet with the chops into the oven, which has already been preheated by this time.

After 15 minutes, take out the semi-finished dish and open it, removing the top foil. Place back in the oven. After opening the foil, excess moisture will leave, and the meat will begin to bake rather than stew. Wait 15 minutes. Place the finished chops in a serving dish. Added fresh herbs will give them a beautiful look and freshness.

Ingredients:

• Chicken - 1 kg (you can use any parts, I have half the carcass);
• 240 g carrots;
• 1 medium onion (150 g);
• Sour cream 10-15% - 300 g (for a lower-calorie option, dilute in a 1:1 ratio with yogurt);
• Salt, spices - to taste;
• 30 g whole grain flour for thickness (optional, I did not add);
• Fresh herbs
• Boiling water up to 1.8 l..