Perfect fried chicken breast
Votes: 2
Time: 8 hours 50 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Roasted chicken breasts will be incredibly juicy and tender if marinated overnight or for 8 hours in a mixture of lemon juice, olive oil, honey, Dijon mustard, and aromatic herbs. Even after freezing, the finished meat will remain tender. Therefore, it's a great idea to marinate and roast a large batch of chicken breasts at once, then portion them out and store them in the freezer, removing and reheating as needed. The chicken acquires a vibrant bouquet of flavors from the marinade, infusing it with spicy, tart, sweet, and citrusy notes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp olive oil
- 6 tablespoons of honey
- 3 heaping tablespoons Dijon mustard
- 1 tbsp. salt
- 2 tsp ground thyme
- 2 tsp ground oregano
- Juice of 12 lemons
- 24 boneless, skinless chicken breasts
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Cooking the dish according to the recipe:
- In a large shallow bowl, combine olive oil, honey, mustard, salt, thyme, oregano and lemon juice.
- Pound the chicken breasts to a uniform thickness and place them in the marinade. Cover and refrigerate to marinate for at least 8 hours.
- Heat a skillet over medium-high heat. Fry the chicken in batches until golden brown on one side, 4-5 minutes. Flip and cook until golden brown on the other side, or until the chicken is cooked through, another 4-5 minutes. Let the chops cool.
- Place the chops in freezer bags, several at a time, to make it easy to defrost the required amount later.
Categories:
recipe / Main courses / Bird / Ree Drummond
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