Home Potato Chicken fillet with cranberries. Chicken breast with cranberry sauce. Ingredients for making baked chicken breast

Chicken fillet with cranberries. Chicken breast with cranberry sauce. Ingredients for making baked chicken breast

Finely chop the onion. Cut the champignons into slices.

In a frying pan over medium heat, heat 1 tbsp. vegetable oil. Add the onion and thyme and fry, stirring, for 3 minutes. Add mushrooms and fry until tender, about 4-5 minutes. At the end, add garlic, salt and pepper to taste. Remove from heat.


We make a pocket in each fillet.


Finely chop the slightly cooled mushrooms with a knife.


Stuff chicken fillet with mushrooms.


If necessary, seal the cuts with toothpicks to prevent the filling from falling out. Salt and pepper the fillet. Fry on both sides in a very hot frying pan, 1 minute per side.


Transfer to a baking sheet and place in an oven preheated to 180 degrees. Bring until done, about 15 minutes.

While the chicken arrives, prepare the sauce. Place cranberries and sugar in a saucepan and add water. Place on medium heat and bring to a boil. Cook for 5 minutes, remove from heat and rub through a sieve. Bring the pureed mass to a boil again, adding sugar if necessary.

Let the finished fillet rest at room temperature for 5 minutes and serve with sauce and side dish.


Bon appetit!

I discovered cranberries for the first time, somehow I had never tried them before and I really liked this berry! She’s a rare guest in our area, but yesterday she bought these breasts at the supermarket and cooked them! Tasty, juicy, sweet and sour, mmm, absolutely delicious!!! Help yourself!!!

3 chicken fillets

1 cup cranberries

2 tbsp breadcrumbs

2 tsp butter (softened)

2 tbsp honey

Egg, flour, breadcrumbs for breading

For the sauce:

0.5 cup cranberries

1 tbsp starch

2 tbsp honey

Water 100 ml.

Pound the chicken fillet thoroughly through the film, but carefully so as not to tear, add salt and pepper.

Make the filling: crush the cranberries, add honey, crackers and butter.

Place the filling on the fillet
and roll tightly, I rolled it like a spring roll. Dip in flour, egg, breadcrumbs.

Fry quickly in a hot frying pan for about half a minute on each side.

Place on a baking sheet lined with parchment paper
, put foil on top
and place in an oven preheated to 220 degrees for 20 minutes.

Make the sauce: crush the cranberries, place in a saucepan and add honey, stirring. Dilute the starch in 100 ml of cold water and pour into the cranberries, bring to a boil, add a little salt to taste.

Note:

Next time I won’t bread it in breadcrumbs before frying, as I still want the pure taste of meat and berries.

How to deliciously cook chicken breast so that it turns out juicy, aromatic, with a beautiful golden crust? First of all, you should choose high-quality meat - it is better to use not frozen, but fresh chilled breast, which will turn out more juicy and tender. If you strictly follow all the recommendations given in the step-by-step recipe, the baked chicken breast will retain all the juices and aromas and will turn out incredibly tasty and appetizing.

The delicate taste of the bird is perfectly complemented by cranberry sauce, which even a novice cook can easily prepare in just 5 minutes! It gives the dish not only a beautiful color and aroma, but also an interesting sweet and sour taste. Be sure to try the combination of chicken and cranberry sauce - you'll probably love it!

Ingredients for making baked chicken breast:

  • chicken breast - 400 g;
  • salt - 2 chips;
  • mixture of ground peppers - 2 chips;
  • curry - 2 chips;
  • cumin - 1 chip;
  • vegetable oil - 1 tbsp. l.;
  • cranberries - 100 g;
  • sugar - 2 tbsp. l.;
  • red wine - 50 ml;
  • water - 50 ml.

Baked chicken breast recipe:

1) In a small container, marinate the chicken fillet in a mixture of vegetable oil, spices and salt. For the marinade, combine 1 tbsp. l. vegetable oil, a couple of pinches of salt and a mixture of ground peppers, add a little cumin and curry. Leave the meat to marinate for 30 minutes, placing it in the refrigerator.

2) On a hot grill pan (or another frying pan with a thick bottom), fry the chicken breast for 4 minutes on each side. Due to frying, all the juices will remain inside the meat, and the breast itself will acquire a beautiful golden crust.

3) Place the fried chicken breast on a large piece of parchment paper.

4) Wrap the meat tightly in a parchment envelope, then send it to the oven for 15 minutes, preheated to a temperature of 180 degrees.

5) After baking, remove the breast and let it lie wrapped in a bag for 5 minutes so that the juices are properly distributed inside the meat.

6) Meanwhile, prepare cranberry sauce: pour the berries into a saucepan or frying pan, add sugar, wine and water, mix and put on fire.

7) Cook the cranberry sauce for 5 minutes, stirring continuously; some of the berries can be crushed with a spoon or spatula.

8) Open the parchment paper and cut the baked chicken fillet into thin slices.

I saw the recipe and method for serving chicken baked with cranberries several years ago on a foreign culinary site. Of course, I really liked the presentation, and since I always have cranberries in the freezer, I decided to cook it for my first family celebration. The chicken turned out really beautiful and very tasty, and the cranberry garnish is not only very healthy, it also goes well with strong alcoholic drinks.

Gherkin chickens weighing 500-600 grams are ideal for this recipe; they can be prepared one piece per serving and served to each guest separately. As a last resort, you can use regular chickens weighing up to a kilogram and cut them in half along the back.

To start, season the chicken well with salt and pepper, sprinkle with soy sauce and brush with olive oil on the outside and inside. Oil helps the salt and pepper penetrate the meat better, and this way it is better salted. Leave for several hours under cling film.

Prepare all the necessary products.

After a while, mix a little more soy sauce, wine vinegar and hot sauce. Brush the chicken with this sauce and also leave it to marinate for a few more hours. During this time, the carcass should be turned over several times, so it will marinate evenly.

Place either a sour apple, kiwi, or lemon into the belly of the chicken. It is better to pour boiling water over the lemon so that the bitterness of the zest goes away. I had an unripe large kiwi.

Secure the abdomen with a toothpick and tie the legs with natural twine. Pour water into the pan.

Preheat the oven to 180 degrees and bake the chicken without convection for 60-70 minutes.

While the chicken is baking, prepare the cranberries. Pour vegetable oil into a heated frying pan and add frozen cranberries. As the cranberries melt in the pan, they will release their juice.

Add sugar, salt to taste, pepper, add a crushed clove of garlic and a little thyme. Taste it; the gravy should not be too sour. Cook the cranberry garnish for 5-7 minutes; the sauce should not boil over. Turn off the stove and discard the garlic.

After 20 minutes, remove the chicken from the oven and brush it with the juices released from the pan using a silicone brush.

Cover the wings with foil and bake the chicken for another 20 minutes. Remove from the oven and brush with juice again. Repeat this procedure every 20 minutes. I like it when the bones are well separated from the meat, so I cook the chicken for 60-80 minutes without convection, so it will be juicy and it will have beautiful and ruddy skin, if baked with convection, the meat will become dry and the skin will be blackened.

Place the cranberries on the bottom of the serving dish, place the cooked chicken on top, and garnish with sprigs of herbs. If you cook broccoli, you need to boil it for 3-4 minutes in salted water, drain it in a colander and sprinkle with olive oil. Chicken baked with cranberries is ready.

Have a nice and delicious family holiday!

Mix oil with spices.

Place parchment paper on a baking sheet and spread butter on it. Wash the meat. Rub the butter and spice mixture onto the chicken breasts. Place them on oiled paper lined with a baking sheet.

Bake the meat in a hot oven (230 degrees) for about half an hour.

While the breasts are in the oven, you can make the cranberry sauce. First you need to melt the butter.

For the sauce you will need finely chopped onion, which you should simmer in melted butter (5-8 minutes over medium heat). Next, you can add thyme and rosemary to the rosy onions. By the way, if you don’t have rosemary, sage will also be good in this dish.

After a minute, pour water into this mixture.

Cook the sauce at a boil until the volume of liquid is reduced by a third (10–15 minutes).

Then add cranberries to it. If you want the taste of the sauce to be more delicate, you can pre-mix the berries with 1-2 tablespoons of sugar. Cook it for about 5-8 minutes.

Dissolve starch in a tablespoon of water. Pour it into the sauce. It seems as if he will immediately turn a little pale and become less expressively red. It's not scary. After all the necessary procedures, bright colors will return.

Keep the sauce on the heat again. When it thickens (this will take a few minutes), remove from heat and add salt and pepper.

To ensure that the cranberry sauce has a smooth texture, use a blender. You can leave a few berries for decoration, and chop the rest. Try to see if you put too little salt and pepper, add to taste.

Don't forget that while you are preparing the sauce, the breasts are already cooking in the oven. After 30 minutes from the moment the meat was sent to the preheated oven, remove it.

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