Ingredients
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Chicken Breast – 3
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Tomato Paste – 5 tbsp
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Salt – to taste
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Ground Black Pepper – to taste
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Sour Cream – 2 tbsp
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Garlic – 2 cloves
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Eggs – 1
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Wheat Flour – 1 cup
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Bread Crumbs – 1 cup
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Vegetable Oil – ½ cup
Recipe
Many people consider chicken breast to be quite dry meat. Because there is not much fat in a boneless, skinless fillet, it can be hard to cook without the meat ending up dry. Nevertheless, there is a trick to avoid that. Today, we are excited to share with you a recipe for tender, flavorful, and juicy chicken breasts.
The key is to make uniform slits in the fillet to ensure that the chicken breast marinates and cooks evenly. Let it sit in the marinade for an hour, and then bread it in flour, egg, and breadcrumbs before frying it. Thus, by the time the middle is fully done, the outside is not dry. Without further ado, let’s take boring, dry chicken breasts to the next level.
Steps
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1
Done
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Make half-inch slits around one side of each chicken breast. |
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2
Done
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Combine sour cream, tomato paste, salt, ground black pepper, and minced garlic in a bowl. |
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3
Done
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Place chicken breasts, one at a time, in the marinade. Flip them a few times to thoroughly coat, and leave them in there for an hour. |
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4
Done
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Mix one egg with a pinch of salt. |
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5
Done
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Dunk each chicken breast in flour, then in the egg mixture, and, finally, in breadcrumbs. |
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6
Done
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Fry the fillets on both sides on minimum heat until crisp. |
Ta-dah! Juicy chicken breasts are ready to enjoy! Once they're cooked through, transfer them to a plate and serve hot.
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