Chicken fillet is one of the most popular ingredients in the kitchen. It is cheap, easily available, quick to prepare and has a delicate flavor that goes well with many side dishes and sauces. In addition, chicken fillet is rich in protein, low in calories and contains many valuable vitamins and minerals. However, if we often eat chicken fillet in the same form, such as cutlets or stew, we may get bored and lose its charm. That's why it's worth looking for new inspiration and ideas for dishes with chicken fillet that are not only tasty, but also healthy and varied. In this article we present 10 suggestions for lunch and dinner with chicken fillet, which will surprise you with their simplicity and originality. We invite you to read and cook!
Recipes for oven-roasted chicken fillet dishes
Baking in the oven is one of the best ways to prepare chicken fillet. It keeps the meat juicy, tender and does not lose its nutritional value. This is an ideal option for line-conscious people who are on a diet. In addition, roasting in the oven allows you to create many interesting dishes with chicken fillet, which will suit both everyday dinner and special occasions. Here are some of our suggestions for dishes with oven-roasted chicken fillet:
Casserole with chicken fillet, broccoli and cheese
A casserole is a simple and delicious dish that can be prepared with a variety of ingredients. One of our favorite versions is a casserole with chicken fillet, broccoli and cheese. It is a nutritious, colorful and flavorful dish that will work well for both lunch and dinner.
Ingredients:
- 4 chicken fillets
- 1 large broccoli
- 200 g yellow cheese
- 200 ml of cream 18%
- 2 tbsp wheat flour
- 2 tablespoons of butter
- salt, pepper, granulated garlic, oregano to taste
Method of preparation:
- Wash the chicken fillets, pat dry and cut into smaller pieces. Season with salt, pepper and granulated garlic. Preheat the oven to 180 degrees C.
- Wash the broccoli and divide it into small florets. Boil water in a pot and put the broccoli for 3 minutes. Drain and set aside.
- In a small pot melt butter, add flour and stir. Gradually add the cream, stirring all the time so that no lumps form. Season with salt, pepper and oregano.
- Grate the cream cheese on a coarse grater.
- In an ovenproof dish, arrange a layer of chicken fillets. Layer the broccoli on top. Pour the cream sauce over it. Sprinkle with yellow cheese.
- Put the casserole in the oven for about 25 minutes or until the cheese is browned.
- Serve the casserole hot or slightly cooled.
Chicken fillet rolls with ham and cheese
Chicken fillet rolls are an elegant and exquisite dish that is sure to impress your guests. The rolls are soft, juicy and full of flavor thanks to the ham and cheese filling. You can serve them with any side dish, such as rice or potatoes, salad or vegetables.
Ingredients:
- 8 chicken fillets
- 8 slices of ham
- 8 cheese slices
- 2 eggs
- breadcrumbs
- frying oil
- salt, pepper, sweet paprika to taste
- toothpicks
Method of preparation:
- Wash and dry the chicken fillets and lay them out on a board. Break them with a meat pestle into thin slices. Season with salt, pepper and sweet paprika.
- Arrange a slice of ham and cheese on each fillet. Roll the fillets into rolls and secure with toothpicks.
- Scramble the eggs in a bowl. Pour breadcrumbs onto a plate.
- Coat each roll first in egg and then in bread crumbs.
- Heat oil in a frying pan and fry the rolls over medium heat on each side until golden brown.
- Transfer the rolls to an ovenproof dish and place in an oven preheated to 180 degrees C for about 15 minutes to cook.
- Serve the rolls hot or warm.
Chicken breast with cheese and vegetables
Chicken breast with cheese and vegetables is a dish that will delight not only in its appearance, but also in its taste. The chicken breast is incised and stuffed with cheese and vegetables, which gives it juiciness and flavor. You can use any vegetables you like, such as tomatoes, peppers, zucchini or mushrooms.
Ingredients:
- 4 chicken breasts
- 200 g feta cheese
- 1 tomato
- 1 red bell pepper
- 2 tbsp olive oil
- salt, pepper, basil to taste
Method of preparation:
- Wash and dry the chicken breasts and cut crosswise about 1 cm deep, so as not to cut the whole breast.
- Cut feta cheese into small pieces. Wash the tomato and bell bell pepper and cut into small cubes.
- In a bowl, mix feta cheese, tomato, bell bell pepper, olive oil, salt, bell pepper and basil.
- Fill the incisions in the chicken breasts with the cheese and vegetable mixture. Arrange the breasts in an ovenproof dish.
- Bake in an oven preheated to 200 degrees C for about 30 minutes or until the breasts are tender and brown.
- Serve the chicken breast with cheese and vegetables hot or warm.
Chicken fillet cutlets in cornflake coating
Chicken filet cutlets are a classic that never gets boring. However, if you want to give them a new character and crunchiness, try coating them in cornflakes. It's a simple and original way to add variety to a traditional recipe. Chicken filet cutlets coated in cornflakes will be perfect for lunch or dinner, served with salad, fries or roasted vegetables.
Ingredients:
- 4 chicken fillets
- 2 eggs
- 2 tablespoons of milk
- 2 cups of cornflakes
- frying oil
- salt, pepper to taste
Method of preparation:
- Wash the chicken fillets, pat dry and cut into smaller pieces. Season with salt and pepper.
- Scramble the eggs in a bowl with the milk. Crush cornflakes in another bowl.
- Coat each piece of fillet first in egg and then in cornflakes, pressing them lightly against the meat.
- Heat the oil in a frying pan and fry the chops over medium heat on both sides until golden brown.
- Serve the chops hot or warm.
Stew of chicken fillet and vegetables
Stew is a dish that is associated with autumn and winter, when we need something warm and filling. However, stew can also be prepared with chicken fillet and vegetables, making it lighter and more colorful. Chicken fillet and vegetable stew is a great way to use up leftover vegetables from the refrigerator or freezer. For example, you can add carrots, peas, green beans, corn or peppers to it.
Ingredients:
- 4 chicken fillets
- 2 onions
- 2 tablespoons of butter
- 2 tbsp wheat flour
- 2 cups of poultry broth
- 2 tablespoons of tomato paste
- 1 teaspoon of marjoram
- salt, pepper to taste
- 4 cups of chopped vegetables (you can use frozen)
Method of preparation:
- Wash the chicken fillets, pat dry and cut into small pieces. Season with salt and pepper.
- Peel and dice the onions.
- In a large pot, melt butter and fry onions until golden brown.
- Add flour and stir to form a roux.
- Gradually add the poultry broth, stirring all the time so that no lumps form.
- Add tomato paste and marjoram. Bring to a boil, then reduce the heat and simmer over low heat for about 15 minutes, until the sauce thickens.
- Add the chicken fillets and vegetables. Cook over low heat for another 15 minutes, until meat and vegetables are tender.
- Serve the stew of chicken fillet and vegetables hot or warm, such as with bread, rice or porridge.
Chicken fillet strogonov
Strogonov is a traditional Russian dish that is usually prepared with beef. However, it can also be made with chicken fillet, which will make it more tender and lighter. Chicken filet strogonov is a flavorful dish with a creamy sauce, mushrooms and pickled cucumbers. You can serve it with pasta, noodles or potatoes.
Ingredients:
- 4 chicken fillets
- 250 g mushrooms
- 2 pickled cucumbers
- 1 onion
- 2 tablespoons of butter
- 2 tbsp wheat flour
- 2 cups of poultry broth
- 200 ml of cream 18%
- salt, pepper, sweet paprika, dill to taste
Method of preparation:
- Wash the chicken fillets, pat dry and cut into strips. Season with salt, pepper and sweet paprika.
- Wash and slice the mushrooms. Cut the pickled cucumbers into cubes. Peel and dice the onions.
- In a large pot, melt butter and fry onions until golden brown.
- Add flour and stir to form a roux.
- Gradually add the poultry broth, stirring all the time so that no lumps form.
- Add the cream and bring to a boil, then reduce the heat and simmer for about 10 minutes, until the sauce thickens.
- Add chicken fillets, mushrooms and pickled cucumbers. Cook over low heat for another 10 minutes, until the meat is tender.
- Season the strogonov with salt, pepper and dill to taste.
- Serve chicken filet strogonov hot or warm, such as with pasta, noodles or potatoes.
