Thin slices of chicken breast are great for quickly preparing lunch or dinner, and they also lend themselves to different recipes. For example, you could coat the chicken with flavored breadcrumbs and fry it in a pan. Alternatively, make a chicken piccata with a lemon and scallion sauce. Another fancy idea? Prepare some rolls by rolling ham and cheese together with the chicken breast; bread them before putting them in the oven to make them crunchy. Finally, you can stir-fry chicken strips in a soy sauce marinade along with your favorite vegetables. At this point, serve them with rice. Enjoy your meal!
Ingrediants
Quick Chicken Piccata
- 500 g of thinly sliced chicken breast
- 1 tablespoon (8 g) of flour
- ½ teaspoon (2.5 g) of salt
- 0, 5 g of spicy paprika
- 2 tablespoons (30 ml) of olive oil
- 1 large lemon
- 2 tablespoons (30 g) of butter
- 1 chopped shallot
- 80 ml of white wine or dry vermouth
- 80 ml of chicken broth
Doses for 3 or 4 servings
Cordon Blue rolls
- 6 pieces (500 g) of thinly sliced chicken breast
- Salt, pepper and garlic powder for seasoning
- 6 thin slices of ham
- 6 thin slices of cheese (such as provolone or gruyere)
- 1 egg
- ½ cup (65 g) of flour
- 1 cup (50 g) of fresh breadcrumbs
- 1 handful of panko (optional)
Doses for 6 servings
Sautéed Fry with Chicken and Vegetables
- 500 g of thinly sliced chicken breast
- 2 tablespoons (30 ml) of soy sauce
- 1 tablespoon (9 g) of cornstarch
- 2 teaspoons (10 ml) of white rice vinegar
- 1 tablespoon (15 ml) of vegetable oil
- 3 minced garlic cloves
- ½ teaspoon (0.5 g) of red pepper flakes
- 1 teaspoon (2 g) of freshly grated ginger
- 1 large carrot cut into rings
- 1 pepper cut into strips
- 1 courgette cut into sticks
- 4 shallots, sliced
- 1 box (425g) of mini corn cobs
- 1 box (225g) of Chinese water chestnuts
- ½ cup (65 g) of peanuts
- Sesame oil for garnish
- Salt and Pepper To Taste.
Doses for 4 servings
Steps
Method 1 of 3: Make a Quick Chicken Piccata
Step 1. If necessary, cut the chicken breast into 2-3 pieces
If you bought large slices, cut them into 2-3 pieces; each piece should be about 5cm wide. This procedure should not be performed if the chicken has already been cut into thin medallions or strips.
Step 2. Place the chicken on a baking sheet, while in a bowl whisk the flour, salt and paprika
Roll out the chicken in a single layer on a baking sheet. Take a small bowl and pour in 1 tablespoon (8 g) of flour, ½ teaspoon (2.5 g) of salt and 0.5 g of hot paprika. Mix the dry ingredients.
Step 3. Sprinkle the mixture on both sides of the chicken
Scoop about half of the mixture with a spoon and sprinkle it evenly over the chicken. Flip it over and sprinkle the rest of the mixture on the other side.
Step 4. Take half a lemon and sauté it for 2 minutes
Pour 2 tablespoons (30 ml) of olive oil into a large skillet and set the heat to high. Cut half a lemon into 5-6mm thick slices and place them in the pan. Cook them for 1 minute, then flip them. Let them cook for another minute and transfer them to a plate.
Step 5. Brown the chicken for 2 minutes
Season the chicken, place it in the boiling oil, creating a single layer. Let it cook without turning it. The bottom should brown.
If you are unable to cook all the chicken in a single layer, you will need to divide it into 2 or more groups to brown it
Step 6. Flip and brown the chicken for another 2 minutes
Turn each piece of chicken using tongs and cook on the other side for 2 minutes. Transfer the chicken to a platter and make the sauce.
Chicken should be cooked completely. Measure the temperature with an instant-read meat thermometer - it should be 72 ° C
Step 7. Brown the shallot over medium heat for 2 minutes
Lower the heat and pour 1 tablespoon (15 g) of butter into the pan. Cook the chopped shallot and let it dry.
Step 8. Add the wine and broth, then let the sauce boil for 1 minute
Pour 80 ml of white wine or dry vermouth into the pan, then add 80 ml of chicken broth. Turn the heat to high and stir until the sauce comes to a boil. Let it boil until half of the liquid has evaporated.
Step 9. Mix the lemon juice and butter with the sauce
Squeeze the juice from half a lemon and mix it with the other ingredients in the pan. Add the last tablespoon (15g) of butter and mix as it melts.
Step 10. Serve the chicken piccata with the strained sauce
Place a fine mesh strainer on the chicken tray and carefully pour the lemon and butter sauce over it. The strainer net will filter the seeds of the lemon juice and the solid parts of the shallot. Serve hot chicken piccata with a salad or pasta.
Store leftovers in the fridge for 3-4 days by placing them in an airtight container
Method 2 of 3: Make the Cordon Bleu Rolls
Step 1. Preheat the oven to 200 ° C and grease a baking sheet with vegetable oil or edible fat
Set it aside.
Step 2. Place the chicken on a sheet of parchment paper, then season with salt, pepper and garlic
Tear off a sheet of parchment paper and place it on your work surface. Place 6 thin pieces of chicken breast in it in a single layer. Each piece should be at least 8cm wide. Season both sides of each piece with salt, pepper, and garlic powder.
Step 3. Fold the ham slices and place them on the chicken
Take 6 thin slices of ham. Fold them in half or thirds and place a slice on each piece of chicken.
The ham should not go beyond the edges of the chicken; if so, fold it further
Step 4. Fold a few slices of cheese and arrange them on the ham
Take 6 thin slices of cheese and fold them in half, then arrange them on the ham slices. Repeat the process for each piece of chicken.
Step 5. Roll the chicken along with the ham and cheese
Fold the edge of the piece of chicken closest to you with your fingers, then roll it with the ham and cheese away from you, until you have a well-compacted cylinder. Place the roll on the wax paper and repeat the process with the remaining pieces. Make sure the closure is facing down to prevent the wrapper from coming apart.
Step 6. Prepare everything you need to bread the chicken
You will need an egg, some flour and some breadcrumbs. Place 3 baking sheets or shallow trays on your work surface. Measure 1/2 cup (65 g) of flour and pour it into the first pan. Break an egg into the center pan and beat it well. Pour 1 cup (50 g) of fresh breadcrumbs into the last pan.
If you want to make crispy rolls, add a handful of panko to fresh breadcrumbs
Step 7. Coat each roll with flour, egg and breadcrumbs
Cover a chicken roll with flour inside the first pan, then line it with the beaten egg. Lift the egg roll and place it in the breadcrumb pan, covering it completely. Repeat the process with each roll.
Step 8. Secure each roll with a toothpick and place it on the baking sheet
Stick 1 toothpick into each end of the roll to close it tightly; in this way the cheese will not run during cooking. Place the rolls on the greased baking sheet with the closure side down.
Leave at least 3 cm of distance between one roll and another
Step 9. Bake the rolls for 25 minutes
Place the pan in the preheated oven, then cook until the surface is golden brown and the chicken is completely cooked.
You can measure the core temperature of the chicken using an instant-read thermometer. The temperature should be 72 ° C
Step 10. Serve the cordon bleu rolls
Remove the pan and place the hot rolls on the plate. Serve them with a green salad, grilled vegetables, or a creamy sauce.
Although it is possible to store leftovers for 1-2 days in the fridge using an airtight container, bear in mind that the rolls will lose their initial consistency
Method 3 of 3: Stir-fry Chicken and Vegetables
Step 1. If necessary, cut the chicken breast into strips
If you bought large pieces of chicken, cut them into strips about 1.5 cm wide.
Step 2. Mix the chicken with soy sauce, corn starch and rice vinegar
In a large bowl, mix 2 tablespoons (30 ml) of soy sauce, 1 tablespoon (9 g) of cornstarch, and 2 teaspoons (10 ml) of white rice vinegar. Add the chicken breast cut into strips and let it marinate while you prepare the vegetables.
Step 3. Heat the oil in a skillet, then add the garlic, red pepper flakes, and grated ginger
Pour 1 tablespoon (15 ml) of vegetable oil into a large skillet and set the heat to medium-high. Once the oil has started to brown, cook 3 cloves of minced garlic, ½ teaspoon (0.5 g) of red pepper flakes and 1 teaspoon (2 g) of freshly grated ginger.
Step 4. Add the marinated chicken and cook for 2 minutes
Avoid stirring constantly, as this will allow the chicken to brown. At this point, mix it with the seasonings and let it fry before incorporating the vegetables.
Step 5. Incorporate all the vegetables you have prepared and the peanuts
Open the boxes of mini corn cobs and Chinese water chestnuts, then drain the water. Place them in the pan along with ½ cup (65 g) of peanuts. You will also need to add:
- 1 large carrot cut into rings.
- 1 pepper cut into strips.
- 1 courgette cut into sticks.
- 4 sliced shallots.
Step 6. Season and sauté for 2-3 minutes
Adjust the vegetables for salt and pepper, then stir as they cook. Fry the chicken and vegetables until the meat is fully cooked and the vegetables have softened.
Step 7. Pour a drizzle of sesame oil into the pan and serve
Turn off the heat and just pour in a drizzle of sesame oil. If the vegetables or chicken seem dry to you, add 2 tablespoons (30 ml) of chicken broth to moisten them. Serve with steamed rice.
