Chicken breasts tender Italian style

Category: Meat dishes
Chicken breasts tender Italian style

Ingredients

Chicken breast fillet 2 pcs
Soft cheese 2 pieces
Seasoning 1/2 pack

Cooking method

  • In the store I saw a new seasoning for chicken. I took it. It turned out some kind of spice leaves inside.
  • Chicken breasts tender Italian style
  • Acted strictly according to the recipe.
  • In the chicken breasts, pocket cuts are made.
  • Two slices of cheese are sprinkled with spices, chopped herbs and tucked into chicken pockets.
  • Chicken breasts tender Italian style
  • Chicken breasts are stacked on one half of the seasoned leaf and covered with the other half of the leaf.
  • The leaf is pressed against the chicken.
  • Chicken breasts tender Italian style
  • Preheat the pan without oil.
  • We put sheets with chicken on it (I had two sheets)
  • Fry on both sides for 5-6 minutes over medium heat.
  • Chicken breasts tender Italian styleChicken breasts tender Italian style Chicken breasts tender Italian style Chicken breasts tender Italian style
  • The pan remains practically clean.
  • Chicken breasts tender Italian style
  • You can fry the second portion.

The dish is designed for

2 servings

Time for preparing:

15 minutes

Cooking program:

electric stove

izvarina.d
ABOUT! Hasochka! What an idea !!! I fried fish on parchment, but I only put it on a frying pan, and here on both sides, class !!! Well, this herb-condiments do not burn and do not get tousled all over the pan, right?
Merri
Lyudmila, what an interesting find! And the files look quite fried.
Husky
Ira, oddly enough, they have the color of a fried crust. At the same time, they remain juicy.
izvarina.d, the seasonings on the chicken itself do not burn. But on the parchment, where there is no chicken, they became black dots. But at the same time, there was no burning as such.
izvarina.d
Quote: husky

Ira, oddly enough, they have the color of a fried crust. At the same time, they remain juicy.
izvarina.d, the seasonings on the chicken itself do not burn. But on the parchment, where there is no chicken, they became black dots. But at the same time, there was no burning as such.
This is what makes the idea that the pan stays clean when fried in several stages is attractive.
Caprice
And if these pieces of paper are replaced with pieces of baking paper?
izvarina.d
Quote: Caprice

And if these pieces of paper are replaced with pieces of baking paper?

It will be great! I fried fish on baking paper. My husband and I visited friends in the country, and pans without a non-stick coating, I used parchment + oil. The fish didn't stick to the pan, and neither did it stick to the paper.
Vasilica
Oh, interesting option with parchment! Need to try . husky, thanks for the recipe!

We have already baked on paper on our forum, I really liked it
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=250160.0
Aprelevna
Quote: Caprice

And if these pieces of paper are replaced with pieces of baking paper?
You can try, but I think it's all about the sprinkling, which is on paper,
they add something there just for the crust,
noticed that everything that you bake from Maggi bags turns out with an abaldened crust
I buy such bags for chicken legs, I make both wings and whole chicken with this sprinkle,
always super crust.
Recently I put the legs and potatoes in the attached sleeve, poured seasoning from a bag,
put it in the oven, and the sleeve burst, put everything in the mold and set it to bake,
such a crust, how it turned out, I somehow rarely succeed
And yet, this sprinkling gives very good. pronounced taste that does not come off .. I want more and more
Kisena
WHAT CHEESE IS BETTER ?!
Caprice
Quote: Aprelevna

You can try, but I think it's all about the sprinkling, which is on paper,
they add something there just for the crust,
noticed that everything that you bake from Maggi bags turns out with an abaldened crust
I buy such bags for chicken legs, I make both wings and whole chicken with this sprinkling,
always super crust.
I think if I sprinkle with seasoning for grilled chicken, everything should turn out OK
Husky
As far as I could understand in the explanations for the recipe, this is siliconized paper (greaseproof), on which vegetable seasonings are applied. But spices won't stick so easily on paper. I think that it was first greased with fats and seasoning has already been applied to it.
On occasion I will try to use baking paper. She's also siliconized.
It is very important here to cook not over high heat, but over medium. Then the spices on the chicken do not burn. Although on paper without chicken, they burn. She took the cheese from the pile.

Vasilica, thanks for the reference. Now I'll go and take a look.
Arka
Class! This is the way! I'm dragging to the bins, thanks for the recipe, Hasochka !!!
gala10
Ludmila, thanks for the recipe! I had never even heard of these sheets before. And now, I feel it will be my usual dish.
Steba's Grill 4.4. Level 4; 5 minutes.
Chicken breasts tender Italian styleChicken breasts tender Italian style
Yummy.

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