You will need
    • Chicken Breasts with herbs in foil
    • Chicken Breasts
    • Olive oil
    • Herbs and spices of your choice
    • Food foil
    • Chicken breast in a citrus-peanut breadcrumbs
    • 4 medium chicken Breasts
    • 1 liter of hot water
    • 2 tablespoons sea salt
    • 2 cups salted almonds
    • 1 Cup bread crumbs
    • 1 large chicken egg
    • ¼ Cup lemon or orange zest
    • 1 tablespoon flour
    • 2 tablespoons sesame or any other vegetable oil
    • Pepper
    • Breast of chicken in lemon marinade
    • 4 chicken Breasts
    • cut in half
    • hot red pepper-Chile
    • 3 finely-chopped garlic cloves
    • 2-3 tbsp finely chopped herbs - rosemary
    • thyme
    • oregano
    • of your choice
    • ¼ Cup lemon juice
    • ¼ Cup olive oil
Culinary techniques to maintain the juiciness of chicken Breasts, a great many. Here are some of them: "sealed" followed by baking, pre-marinating, breading, cooking Breasts in foil. Let's consider the most simple and popular.
Chicken Breasts with herbs in foil
Preheat the oven to 220 degrees Celsius.
Mix in a bowl olive oil, salt, pepper and dry or fresh chopped herbs. You can also add a spoonful of wholegrain mustard to make the chicken more savory taste.
Coat chicken with mixture of oil and seasonings. Wrap the breast in foil. Pay special attention to the "package" of foil was tight and without gaps.
Bake the chicken for 30-40 minutes, depending on the weight of the fillet. You'll have a fragrant, juicy and light.
Chicken breast in a citrus-peanut breadcrumbs
This recipe uses another great cooking technique – pre-salting chicken meat.
Dissolve sea salt in warm, in any case, not in hot water. Put the Breasts in a brine bath at least half an hour, to a maximum of 45 minutes. Thus they are evenly salted and will be juicier.
Peel the almonds and finely chop it, mix in a wide bowl or plate with high sides with bread crumbs.
Whisk the egg with a fork, add the zest and pepper. Do not add salt, as the almonds are already salted!
In a thick-walled skillet, heat the oil. Reduce heat to medium.
Dry breast, whisk and flour. Dip turns Breasts into the egg mixture and then into nut-bread breaded.
Fry the chicken in hot oil for 5-7 minutes on each side. Do not cover the dish with a lid, otherwise the breading will get soggy from the accumulated steam and start to fall off.
Breast of chicken in lemon marinade
Chicken Breasts lightly beat off and marinate. For the marinade in a bowl, combine lemon juice, oil, garlic, pepper, parsley. If you get juice from a fresh lemon, before you squeeze it, send a citrus half a minute in the microwave. So it will flow out more juice.
Breasts in the marinade, cover with a lid or foil and send it for half an hour in the refrigerator.
Marinated breast you can just quickly fry in a dry non-stick pan for 2-3 minutes on each side or bake on the grill.