What to cook with chicken fillet? – many young and experienced housewives ask these questions. We have proven recipes for the most delicious and easy-to-prepare dishes. But first, some general advice!

How to cook chicken fillet

The easiest and fastest way to prepare chicken fillet is COOKING (the broth can be used to prepare first courses). In this form, chicken breast is perfect for making salads. For example, we offer two common recipes:
1)

a layer of finely diced canned pineapples - apply a mesh of mayonnaise
a layer of crushed salted peanuts with the addition of paprika.

layer of boiled chicken fillet, cut into small cubes - apply a mesh of mayonnaise
a layer of onions, finely chopped and scalded - apply a mesh of mayonnaise
layer of Korean carrots, chopped – apply a mesh of mayonnaise
layer of bell pepper, finely chopped

How to fry chicken fillet

Another very popular way to cook chicken is FRYING. And there are some subtleties here: to preserve juiciness, the fillets are fried in breading; chicken breasts are often marinated or beaten beforehand.

Fillet fried in batter turns out very tasty (for the batter, beat 1 egg, add 1 tablespoon of mayonnaise, 1 tablespoon of starch, salt, pepper and, if you like, crushed garlic). Cut the fillet into strips, marinate in the same batter for at least 40 minutes, up to 12 hours, and quickly fry over high heat until cooked.
An unusual version of fried chicken fillet - with almonds. To prepare, cut the fillet into layers no thicker than 2 cm, beat, roll in ground almonds and fry without adding oil in a dry frying pan for about 5 minutes on each side. Do not add seasonings, salt, pepper, so as not to distort the original taste of the dish.
The option is more traditional, but no less tasty - with cheese. Cut the fillet and beat it lightly. Mix grated cheese with crushed garlic and mayonnaise. Place the cheese mixture between two pieces of fillet, then dredge the fillet in flour, beaten egg and again in breadcrumbs. Fry. It is very convenient to prepare the fillet in advance and store it in the refrigerator for up to 12 hours or in the freezer and fry immediately before serving.

How to stew chicken fillet

STEWING chicken fillet works well in kefir sauce (a low-calorie diet dish). For the sauce, mix 1 cup of kefir, dill, garlic, salt, pepper and 1 tablespoon of mayonnaise. Marinate the small cut breasts in the sauce for about an hour and simmer over low heat under a lid without adding oil, adding kefir sauce from time to time.

Another very popular recipe for STEWED fillet is in a creamy sauce with pineapples. Prepare a sauce using cream, a little pineapple juice from canned pineapples, curry, salt and diced pineapples. Cut the fillet and put it in the sauce for 1 hour - then simmer under the lid until cooked.

And of course, don't forget about!

How to bake chicken fillet

BAKING is the most festive way to cook chicken fillet, it includes simply thousands of options. For example, with mushrooms: fry the mushrooms with a small amount of onion in advance, add salt and pepper. Place the beaten fillet on a baking sheet, place a few mushrooms on each, then brush with sour cream sauce with mayonnaise or just mayonnaise. Place a thin slice of cheese on top. Bake until golden brown. Instead of mushrooms, eggplants, raw tomatoes, pineapple rings (Hawaiian style), etc. are great.

You can BAKE chicken fillet not in portions, but in pieces - a very low-calorie spicy option - in mustard: thickly coat the breasts with mustard and leave for 2 hours, you can add a little salt and pepper (optional), then wrap the breast in foil, you can line it with lemon slices or garlic for the smell. Bake for 40 minutes at 200 degrees.

How to make chicken cutlets

A super popular recipe for ministerial cutlets - sometimes called in Albanian - from chicken fillet. This delicious dish is liked by both children and adults, it is quick and easy to prepare, and very economical. Finely chop the chicken fillet (not in a meat grinder), add 1-2 eggs, 2-3 tablespoons of mayonnaise (sour cream) and 4 tablespoons of flour or starch, salt, pepper, crushed garlic or finely chopped onion, you can add fresh dill. Leave this mixture to marinate for 30 minutes, then fry like pancakes, spooning it into a frying pan with oil. These cutlets are delicious both cold and hot. You can serve with ketchup or sauce (sour cream, herbs, garlic).

Chicken fillet goes well with potatoes, rice, pasta, stewed and fresh vegetables.

To prevent the fillet from being dry and overcooked, it is recommended to pre-marinate it in a mixture of herbs and spices:

for spicy and Asian dishes, use ginger or cardamom, a marinade of honey and (or) soy sauce;
For savory appetizers, salads and when baking, use a marinade of herbs and herbs, garlic, lemon juice or mayonnaise.

What to cook from chicken fillet: recipes with photos

Recipe 1: Chicken fillet soup with cheese

The soup turns out very tender and aromatic. It is recommended for diets and baby food.

We will need:

200 grams of chicken fillet;
2-3 potatoes;
1 carrot;
1 onion;
1 slab of processed cheese;
salt and pepper to taste;
parsley and dill.

Preparation:

Cut the chicken fillet into cubes and fry in vegetable oil until golden brown.
Grate the carrots and finely chop the onion. Fry the vegetables in the vegetable oil left over from the chicken.
Cut potatoes and processed cheese into cubes.
Boil 2 liters of water. Add potatoes there and cook for 7-10 minutes.
Then add the fried chicken fillet and vegetables and cook over low heat for another 15-20 minutes.
Add melted cheese to the soup and cook for another 5-7 minutes.
Sprinkle the finished soup with finely chopped herbs.

Recipe 2: How to cook chicken fillet for dinner in batter

Here is a simple recipe for preparing chicken fillet in batter. Turn your ordinary weekday dinner into a festive one. The dish is not only tasty, but also looks great, so it will decorate any table.

Chicken fillet - 500 grams
Flour - 1 Cup
Milk - 2/3 Cup
Egg - 4 pieces
Vegetable oil - 1 tbsp. spoon
Salt - 1 To taste

Rinse the chicken fillet. Divide into portions. Then beat each piece of meat and add salt to taste.

Let's prepare the batter. Dilute the flour with warm milk, add eggs and vegetable oil, and add salt. Stir and leave for 15-20 minutes.

Dip each piece of fillet in batter.

Fry the chicken fillet in vegetable oil.

Fry on both sides until golden brown.

Ready! Serve with fresh herbs. Bon appetit!

Recipe 3: How to cook lazy chicken chops

This is both a quick and tasty dinner and an excellent dish for the holiday table.

We will need:

500 grams of chicken fillet;
2 eggs;
2 tablespoons of mayonnaise;
2 tbsp. spoons of starch (can be replaced with flour);
salt and pepper to taste.

Preparation:

Lightly beat the chicken fillet, cut into small pieces and place in a deep bowl.
Add eggs, mayonnaise, starch, salt, pepper and mix thoroughly.
Spoon the resulting mass into a heated frying pan with oil and fry on both sides.

For decoration and piquancy, you can add finely chopped greens to the chops.

Recipe 4: What to cook from chicken fillet: Pate with mushrooms

Chicken fillet – 500 g
Champignons – 200 g
Onion - 1 pc.
Carrots - 2 pcs.
Vegetable oil - 3 tbsp. spoons
Salt - 0.75-1 teaspoon salt
Paprika - 1 teaspoon
Coriander - 0.5 teaspoon
Thyme - 0.5 teaspoon

Rinse the chicken fillet, add water, and cook at low boil for 30 minutes. Add 0.5 teaspoons of salt.

Chop the mushrooms.

Heat 1.5 tbsp in a frying pan. spoons of vegetable oil. Add the mushrooms and fry them over medium heat until golden brown (10-15 minutes).

While the mushrooms are frying, peel and chop the onion...

Peel, wash and grate the carrots.

Add vegetables to the fried mushrooms, stir, add another 1.5 tbsp. spoons of vegetable oil. Fry for 10 minutes. Add 0.25 teaspoons of salt.

Finely chop the chicken fillet. Place the fillet in the pan and stir.

Add paprika, coriander, thyme, pour 100 ml of chicken broth, screw on. Cover with a lid and simmer over low heat for 10 minutes.

Cool to 50 degrees. Puree thoroughly with a blender. Cool the finished pate. Store chicken fillet pate with mushrooms in the refrigerator. Ready-made chicken fillet pate with mushrooms. Bon appetit!

Recipe 5: How to cook chicken jerky

Can be served with beer, dry white wine, or used to make sandwiches.

We will need:

1 kg chicken breasts;
300 grams of salt;
spices for chicken;
150 grams of fortified wine (100 grams of cognac or vodka).

Preparation:

Add prepared spices and seasonings for chicken to coarse salt and mix thoroughly.
Pour half of the prepared mixture of salt and seasonings into the bottom of a deep bowl, place the chicken fillet on top, then pour the remaining mixture on top of the chicken.
Pour alcohol evenly on top, close the container with a lid and place in the refrigerator for 12 hours.
Remove the chicken fillet from the brine and rinse thoroughly under running water. Place on napkins and dry.
Place the dried chicken fillet in a dry, spacious container and put it in the refrigerator for 1-1.5 days.
We hang the chicken fillet to dry in a dry, ventilated area. It will be ready in 2-3 days.

Recipe 6: How to make chicken sticks

Chicken fillet - 2 pcs.
Kefir - 1 tbsp.
Flour - 4-5 tbsp.
Garlic - 2 cloves.
Vegetable oil- 4-6 tbsp.(for frying)
Sesame - 1 tbsp. (For decoration)
Salt, pepper - to taste

Cut the chicken fillet into strips (it is better to cut across the grain).

Pour kefir into a deep bowl and place chicken strips in it. Marinate for 15 minutes to 8 hours. The longer the marinating, the more tender the meat. It’s convenient, for example, to marinate chicken overnight, then in the morning you can quickly fry the sticks for breakfast. Or you can put the meat in kefir in the morning, when leaving for work, so that after returning home you can immediately prepare dinner. And if you are sorely short of time, you can marinate for only 15 minutes: the meat will not be as tender, but still tasty.

Remove the strips from the kefir, roll in flour on all sides, place in a hot (!) frying pan with vegetable oil, fry until browned on one side (about 3 minutes), turn over and fry on the other side (also about 3 minutes).

While the chicken is frying, peel 2 cloves of garlic and finely chop them (or crush them using a garlic press). Place the chicken fingers on a dish, mix with the garlic, add salt and pepper to taste (oh, what a aroma there will be at this moment!). For decoration you can sprinkle with sesame seeds. Serve hot with a side dish (vegetables or lettuce).

Recipe 7: What to cook from chicken fillet in the oven: chicken with cheese crust

The dish goes well with the following side dishes: mashed potatoes, rice or pasta.

Chicken fillet - 6 pieces
Sour cream - 3 tbsp. spoons
Garlic - 3 cloves
Greens - To taste (dill or parsley)
Hard cheese - 300 grams
Vegetable oil - 2 tbsp. spoons
Salt - To taste
Pepper - To taste

Rinse and dry the chicken fillet. Then cut into 2 parts and beat with a kitchen hammer. Salt and pepper to taste.

Why? Because everyone wants and knows how to cook chicken in their own way, following their own rules that were once derived and following little tricks. To improve the taste, chicken dishes supplemented with certain spices. And at the same time, some are satisfied with ground red pepper, while others are satisfied with black pepper. The taste and color, as they say... By the way, the most delicious dishes are chicken fillet dishes, since they have the most delicate and pleasant taste. But cooking chicken legs can be considered the most popular. The explanation is simple - affordable prices.

Home chicken– one of the most useful pets in the world. Firstly, for many, chickens are primarily a source of eggs. Moreover, every day. Secondly, chickens provide an excellent dietary product - their own meat, otherwise known as chicken. Thirdly, since ancient times, pillows have been stuffed from the down and feathers of chickens, featherbeds, mattresses, etc. have been made.

How to cook chicken deliciously?

Many famous chefs around the world consider cooking chicken breast one of the most important processes in their work. And Russian housewives have long been able to successfully perfect the preparation of chicken liver. An example of this is delicious homemade pates. New Year's cooking of chicken in the oven has become a good tradition for Russians and residents of neighboring countries.

Chickens, like many representatives of the fauna, are divided into breeds. The functions of each chicken breed are different - it all depends on what exactly a particular chicken (and its breed) is ultimately intended for. In total, three main chicken groups can be distinguished:
a) so-called chickens egg breed;
b) so-called chickens meat and egg breed;
c) meat chickens.

What can you cook from chicken?

Cooking chicken is familiar to any housewife, because its meat is included in a large number of dishes. Chickens in the oven, or rather, the aroma they exude will gather all friendly neighbors. much tastier than the same salad with meat. Olivier salad with chicken is more tender than the same salad with sausage. – a generally accepted dish for all sick and recovering people. Who would argue with the fact that smoked chickens– a mandatory attribute of any tourist traveling by train? And chicken with mushrooms is a real song for gourmets and those in the know. And, of course, chicken fillet dishes, which are suitable both as a dietary product and as baby food. In addition, cooking wings has become popular recently.

At the same time, cooking chicken it doesn’t take much time, since chicken meat cooks quite quickly (especially if the chicken was bought not at the market, but in a store). And second chicken dishes are also included in this list (the chicken fillet dishes already mentioned above are prepared almost with lightning speed).

On our website you can find interesting chicken dishes with photos added by housewives from around the world, learn how to cook chicken wings or how to cook chicken in the oven. These include chicken main courses, minced chicken dishes, chicken breast dishes, chicken liver dishes, chicken stomach dishes, and oven-baked chicken dishes.

As you can see, to the question of what can be cooked from chicken, you will find not just a lot of answers, but a lot. No less popular requests from novice cooks remain: what to cook from chicken breast, cooking chicken in the oven and chicken dishes, recipes for which are also available in this section. If you don’t know what to cook from chicken fillet, or how to cook wings, how to cook delicious chicken, and in general what can be prepared from chicken “components,” look carefully at the recipes, because many fillet dishes are a decoration for the holiday table.

Chicken pieces baked in the oven are not only a wonderful recipe for preparing dinner, but also a reason to gather together around the family table. This dish is perfect for both a weekday lunch and a holiday menu. When preparing such delicious chicken in the oven in pieces, you can use various marinades based on soy sauce, lemon juice or even kefir. And if you add aromatic spices and fragrant herbs, the alluring fragrance of this unique dish will spread throughout the house!

This dish can be served with a side dish of boiled or fresh vegetables, crumbly porridge or mashed potatoes. By the way, if you bake slices of potatoes and carrots together with pieces of chicken, you will get a complete dish, to which you only need to add a little finely chopped young greens.

Ingredients

chicken – 800 g;
garlic – 3 cloves;
soy sauce – 2 tbsp. l.;
lemon juice – 2 tbsp. l.;
red onion – 2 pcs.;
ground red pepper - to taste;
salt - to taste.

Preparation

Chop the chicken carcass into small pieces. Rinse them under cool running water. By the way, if you wish, you can stuff the flesh of the chicken pieces with pieces of dried apricots or prunes. For this purpose, it is better to freeze dried fruits a little and cut into strips.

Peel the garlic and rinse in water, then grate it on a fine grater. Instead, you can press it through a special garlic press or finely chop it with a knife on a cutting board. In a small bowl, combine soy sauce and garlic.

Add a pinch of salt to the bowl, do not forget that soy sauce is very salty and you can overdo it. Season the mixture with ground red pepper and freshly squeezed lemon juice. Mix everything well. The chicken marinade is ready.

Place the chicken pieces into a bowl of suitable size, pour over the prepared marinade and stir. Cover the bowl with a lid or cling film and set aside for 1-2 hours. During this time, the meat will be soaked in the sauce and marinated well.

It's time to turn on the oven heat. Now peel and rinse the red onion (you can also use regular white onions). Cut it into rings or half rings; there is no big difference in the cutting shape.

Add the onion to the chicken and mix well again.

Lightly grease the baking dish with sunflower oil (if desired, you can replace it with any vegetable or butter). Place the chicken pieces in the pan along with the onions. Pour in the remaining marinating sauce. Place the chicken pieces into the preheated oven.

Baked chicken pieces are also excellent when cooked in the oven, wrapped in foil or in a special baking bag. In this case, a few minutes before the end of cooking, it is recommended to open the sleeve or foil slightly so that the pieces acquire a crispy crust.

At a temperature of 180-200°C, bake chicken pieces for 35-40 minutes. During this time, the meat will be well baked, and a beautiful golden brown crust will form on the surface. In the middle of baking, it is better to remove the pan and slightly rotate the chicken pieces to ensure even frying.

Delicious baked chicken pieces in the oven are ready! Serve it hot, with fresh vegetables or a side dish.

To ensure that the dish is always successful and there are no problems during cooking, follow simple recommendations. They will help you avoid stupid mistakes:

Cooking time should not exceed 60 minutes. If the meat is kept longer, it will be dry;
choose a combination of chicken breast and thighs with drumsticks, then the dish will turn out moderately fatty;
when baking pieces prepared from the breast, do not remove the skin from them, otherwise they will be “rubbery”;
add spices to the bird, they will make the taste more interesting and the aroma brighter. Suitable seasonings: rosemary, basil, curry, thyme, coriander, ground ginger, paprika;
choose appropriate baking dishes. The volume of the form must correspond to the number of servings.

If you have a few uneaten pieces left after dinner, put them in a food container, cover with a lid and store in the refrigerator. The shelf life of the finished product is at least 4-5 days. Chicken heated in the microwave or in a frying pan retains its entire taste and pleasant smell.

Classic recipe

If you like a crispy crust on your meat, use pieces with skin for cooking. Do not remove the skin; it will become crispy during frying and will help retain all the juices inside. It takes approximately 1 hour to prepare.

Compound:

chicken carcass;
2 tbsp. olive oil;
tbsp sweet ground paprika;
tsp rosemary;
a couple of garlic cloves;
black pepper, salt to taste.

How to cook:

Rinse the chicken from giblets, and then pat dry inside and out with dry cloths. Using a sharp knife, cut the carcass into small pieces 5-7 cm in size. Place them in a deep cup.

Pour olive oil into a small bowl, heat it a little in the microwave, then squeeze the garlic cloves into it. Add spices to the mixture and stir. Pour the resulting oil mixture into a cup with the chicken and rub each piece. Then leave the contents to marinate for 1 hour.

Grease a baking dish, place the pieces in it and place in the oven for 40-50 minutes at 180 degrees. Half an hour after the start of cooking, fat will begin to release; pour it over the pieces to brown.

Serve the finished chicken with a vegetable side dish, such as new potatoes or boiled rice. Bon appetit!

Chop the garlic with a knife, then the vegetable will retain more flavor.

In foil

Chicken meat can not only be fried, but also simmered in the oven. It tastes very juicy, and cooking will take no more than 40-50 minutes. Instead of foil, a container with a lid will do.

Compound:

chicken weighing 1.2-1.4 kg;
tbsp tomato paste;
tsp lemon juice;
tbsp soy sauce;
sprigs of fresh rosemary;
dried basil - tsp;
tbsp olive oil.

How to cook:

Cut the washed chicken into portions. If you don't like fatty meat or are on a diet, remove the skin. Transfer the pieces to a large container to make it easier to marinate the meat.

Wash the rosemary, tear the sprigs with your hands and place them in oil slightly heated in the microwave. Pour soy sauce and lemon juice into it, stir. Add tomato paste and dried basil. If desired, season with other spices of your choice.

Pour the mixture into the chicken, stir with a wooden spatula so that all the pieces are coated, and leave to marinate for 1-2 hours.

Then place the pieces in the marinade in a baking dish and cover loosely with a sheet of foil. The cooking time depends on the thickness of the pieces, usually 35-40 minutes is enough. 10 minutes before the end, remove the foil to allow the chicken to brown a little. Boil potatoes or cut vegetable salad with the meat. Bon appetit!

On a note!

To form a golden crust on the pieces, place the baking sheet on the very top tier of the oven.

In pots

Meat cooked in pots has a very delicate taste and looks appetizing. This option is even suitable for a holiday table. For cooking you will need a poultry carcass or its individual parts - legs, thighs, wings.

Compound:

chicken weighing 1 kg;
3 garlic cloves;
2 tbsp. soy sauce;
2 onions;
frying oil;
pepper, salt and spices as desired.

How to cook:

Rinse the bird and dry the skin with paper towels. Cut the bird into pieces of approximately the same size.

Squeeze the garlic cloves into a cup, add soy sauce, spices and stir. Rub the meat with the mixture and distribute among the pots.

Peel the onion and cut into thin half rings. Pour oil into the frying pan, and after heating, transfer the vegetable into it and sauté until golden. Place the hot onion on top of the pieces in the pots.

Preheat the oven to 180-200 degrees. Place the pots and cover them with a lid on top.

After 40-45 minutes, turn off the heat and serve the pots to the table. For beauty, sprinkle finely chopped dill or parsley on top.

With sour cream

The creamy taste harmonizes well with meat, so add a little fresh sour cream or thick country cream to the meat. For variety, bake vegetables along with the bird, then you don’t have to think about what to cook for a side dish.

Compound:

800-900 g chicken meat;
150-170 ml sour cream with a fat content of 15-20%;
2 onions;
4-5 garlic cloves;
per tsp. rosemary and black pepper;
tbsp vegetable oil;
salt to taste.

How to cook:

Peel the onion and cut into large quarters. Grease a baking dish and place the vegetables in an even layer.

On a note!

To make the onion less bitter, keep it in boiling water for 15-20 seconds and then cut it into cubes.

Rinse the chicken meat under water, trim off excess fat, and cut into large pieces. Place the bird in a deep bowl, pour in sour cream and add a little salt.

Add spices to the cup, press the garlic through a press and add to the contents of the cup. Chicken pieces should lie in sour cream and garlic sauce for 30-40 minutes.

When the meat has marinated a little, place it on top of the onion layer and smooth it out. Without covering the pan with a lid, place it in the oven at a temperature of 170-180 degrees and bake for at least 40 minutes.

As soon as the contents of the mold are covered with a crispy crust, turn off the oven. Sprinkle the dish with finely chopped herbs and invite your family to the table. Bon appetit!

If you don't like any ingredient in the recipe, replace it with a similar one. Try to maintain proportions to avoid mistakes. The finished hot chicken will instantly be swept off the table, and everyone at home will appreciate your culinary skills.

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Chicken fillet is a favorite food of all athletes and adherents of a healthy lifestyle. Lovers of succulent meat dishes usually avoid cooking this part of the chicken because it turns out dry and bland.

Editorial website I’ve collected 7 of the coolest recipes with which you can cook juicy and tasty chicken breasts without breaking your diet.

Chicken with broccoli in cream sauce

You will need:

chicken breast - 1 pc. (400 g)
broccoli cabbage - 500 g
cream sauce - 700 ml
Parmesan cheese - 50 g
carrots - 1 pc.
breadcrumbs - 50 g
butter - 50 g
fresh or dried tarragon - to taste
salt, ground nutmeg - to taste

Preparation:

Peel the carrots and cut into cubes. Wash the broccoli and divide it into small florets. Steam carrots and broccoli in a small amount of water until half cooked.
Wash the chicken breast and cut into pieces. Then cut these pieces into narrow strips. Simmer the chicken in a small amount of vegetable oil in a saucepan, stirring until the meat whitens. Add salt.
Prepare creamy bechamel sauce with milk or cream, bringing it to the thickness of liquid sour cream.
Grease a baking dish with a small amount of butter. Place broccoli and carrots in a mold. Place chicken on top. Sprinkle the chicken with chopped fresh or dried tarragon. Then pour in cream sauce. Sprinkle the dish with breadcrumbs and grated Parmesan. Cut the rest of the butter into small pieces and distribute them over the surface of the dish.
Bake in an oven preheated to 200 degrees for 20 minutes.

Chicken fillet with mango salsa

You will need:

2 chicken breasts
1 mango
1 avocado
1/2 red bell pepper
1 onion
3 sprigs parsley
1 lime
1 tsp. red wine vinegar
30 ml soy sauce
1/2 tsp. mustard
olive oil
1 clove garlic, salt, pepper

Preparation:

Peel the mango, avocado, onion and bell pepper and cut into small cubes. Transfer to a bowl, add vinegar and lime juice. Stir and refrigerate for 1 hour.
Chop the garlic, add soy sauce, 1 tbsp. l. butter and mustard. Cut the breasts into 4 parts, rub with the mixture and put in the refrigerator for 1 hour.
Grill the fillet for 5 minutes on each side. Before serving, spoon salsa over fillets.

Crispy chicken with hummus and vegetables

You will need:

chicken breasts 4 pcs.
zucchini 1 pc.
zucchini 1 pc.
onion 1 pc.
hummus 200 g
olive oil 1 tbsp. l.
lemons 2 pcs.
ground paprika 1 tsp.

Preparation:

An hour before cooking, remove the bird from the refrigerator.
Preheat the oven to 210 degrees. Prepare a baking sheet: grease it with a small amount of vegetable oil.
Cut the zucchini, zucchini and onion into slices. Season with salt, pepper and olive oil. Mix the vegetables well.
Wipe the chicken breast with a disposable cloth: the meat should not be wet.
Place vegetables on a baking sheet and chicken breast on top. Spread the meat with hummus. Sprinkle everything with lemon juice and sprinkle the bird with paprika.
Bake for 25-30 minutes until the dish is ready. Serve immediately.

Chicken baked with tomatoes and chickpeas

You will need:

chicken fillet from 2 large breasts - 4 pcs.
chickpeas - 1 glass
fresh basil - a small bunch
cherry tomatoes - 15-20 pcs.
olive oil - 3 tbsp. l.
dry oregano - a pinch
dry thyme - a pinch
freshly ground black pepper - to taste
sea salt - to taste

Preparation:

Soak the chickpeas overnight for 10-12 hours. It is advisable to put the bowl in the refrigerator to avoid souring the water.
Boil the swollen chickpeas for 60-90 minutes with the addition of bay leaf and black peppercorns.
Place the chicken in a baking dish, season it with oil and spices.
In a deep bowl, mix boiled chickpeas, cherry tomatoes cut into halves, basil leaves torn by hand, add a little more spices and a spoonful of oil, mix.
Place the chickpea-vegetable mixture around the fillet, season with salt and pepper to taste, bake in an oven preheated to 200 degrees until the chicken fillet is cooked. It is better to cover the form with foil to prevent the chickpeas from drying out.

Juicy chicken fillet in parchment with vegetables

You will need:

green onions - a bunch
Cherry tomatoes - 350 g
white onion - 1 pc.
fresh thyme - 8 sprigs
olive oil - 2 tbsp. l.
chicken breast - 4 pcs. (200 g each)
dry white wine - 50 ml

Preparation:

Preheat the oven to 200 degrees. Cut 4 pieces of baking parchment, each measuring 40x40cm.
Cut the tomatoes into halves, cut the white onion into rings. Place an equal amount of vegetables (green and white onions, tomatoes) in the center of each piece of parchment.
Lift the edges of the parchment and form “boats” by tying the left and right sides of the paper with kitchen twine. Add a teaspoon of olive oil and a sprig of thyme to each paper pan.
Salt and pepper the chicken breast, arrange the meat into “boats”. Pour the wine and remaining butter over the bird, and place a sprig of thyme on the fillet. Close the boats and place on a baking sheet.
Place the dish in the oven and bake for 20-25 minutes. Serve immediately, placing each boat on a plate.