Maggi for the second for breast fillet. Recipe: Roasted Chicken Breast - Wrapped in Maggi Frying Sheets and Garnished with Broccoli and Cauliflower
Hello visitors to our favorite site and its permanent residents. Today I will tell you about my experience of cooking chicken breast with maggi seasoning for the main course for tender chicken Italian style with frying sheets.
Actually, I don't really like all these gadgets. But my eldest son persuaded me to try this option. He really likes how beautiful and tasty it looks in advertising. And finally he persuaded me.
The recipe is very simple.
First, defrost the chicken breast.
and cut it into fillets. I got 4 pieces.
The recipe says that they need to be beaten off, I skipped this point, thinking that the meat would lose its juiciness.
Next, each piece needs to be placed on a piece of paper.
It is already soaked in all the necessary spices.
Now take a frying pan and put it on fire. Place our chicken on a heated frying pan.
Five to seven minutes on each side.
At this time, I simply separated the broccoli and cauliflower into florets and boiled them.
This is what I ended up with.
And now about impressions and taste. In my opinion, not very much. Too much tomato. It also seems to me that if it had been left in the marinade, the chicken would have become juicier.
And my son was simply delighted. He simply admired the taste and spoke divinely. To which I replied that if we had marinated it ourselves, it would have been much tastier.
He ate chicken, and I ate my favorite vegetables)))
When I need to quickly cook something tasty and satisfying, I always think of this simple recipe.
I think that many housewives know this trick. And I’m glad that even famous culinary manufacturers have taken note of this and are also using it. Now I’m talking about the famous “Maggi for main” seasonings, although I don’t like them, preferring the original seasonings - pepper, herbs, salt, but in this case they really simplified and improved everything. But first things first. The post is not advertising, if so;)
Compound:
chicken breast - 4 pcs.;
dried basil - to taste;
dried dill - to taste;
khmeli-suneli seasoning - to taste;
salt - to taste;
sunflower oil - 50 gr.;
ground black pepper - to taste;
garlic - 1 piece;
parchment.
OR: Maggi for the second - frying sheets.
Cooking method:
The breast turns out juicy. And you don’t need to pour oil into the pan itself. You can use a variety of seasonings, whatever you like. First, cut up the chicken breast and separate the fillet from the bones. And we'll beat it back a little.
1.
We cut the parchment paper into rectangles, grease it with oil, according to your desire, you can use butter, you can have fat, sunflower oil, sprinkle with salt and various seasonings to taste, put the garlic through a garlic press (they stick to the spread parchment paper perfectly!) Well, or the mentioned sheets for frying from Maggi.
Then place the meat on the prepared parchment and fold the paper in half.
2.
Lightly press the sheets onto the fillet.
3.
Place the “packed” breasts in a hot frying pan WITHOUT OIL AND WITHOUT FAT! Reduce the heat to moderate so that the breasts do not burn and have time to fry.
4.
When the meat is browned on one side (about 10 minutes), turn it over and fry on the other side.
5.
When the breasts are ready,
6.
They can be served whole on a plate with any side dish, or cut into plastic pieces and sprinkled with herbs on top.
And I love it with broccoli;)
7.
Enjoy the juicy breast!
Bon appetit.
Did you know such a simple recipe?
Did you like it? Your opinion about what I write in my journal is important to me. I will be glad to comments and dialogue. I love communication!
Add me
Hello!
A few words about the purchase:
I bought Maggi on Second for tender chicken breast fillet with garlic and herbs in one of the stores of the Euroopt chain.
Price at the end of July 2018 was 1.52 Belarusian rubles (discount on a discount card 0.03 Belarusian rubles). In the end I gave it away 1.49 Belarusian rubles (which is about $0.75).
Composition of Maggi seasoning on Second for tender chicken breast fillet with garlic and herbs specified by the manufacturer:
Dried vegetables (garlic (17%) (garlic pieces (12%), garlic powder), onion, tomato), sunflower oil, iodized salt (salt, potassium iodate), cooking oil (from palm oil), sugar, dried herbs ( 2.7%) (parsley (2%), savory, basil (0.34%)), ground spices (2.5%) (black pepper (0.66%), curry, coriander, nutmeg, turmeric) , dried garlic concentrate (garlic extract, maltodextrin), corn starch, acidity regulator (citric acid).
The product may contain milk, celery, gluten.
In general, one could say that the composition is good, if there were no palm oil. Frankly speaking, I missed it while studying the ingredients in the store.
Unlike those Maggi seasonings for the main course, which I have already tried, there is a nuance here. Seasoning with oil is placed on special frying sheets:
Those. the sheets are soaked in oil and sprinkled with dry seasoning on top.
A few words about nutritional value of Maggi on the Second for tender chicken breast fillet with garlic and herbs:
Energy value per 100 g of dry product:
Proteins - 3.7 g
Fat - 37 g
Carbohydrates - 27 g
Energy value: 1963 kJ / 474 kcal
How to cook with Maggi for Second for tender chicken breast fillet with garlic and herbs and what is required for this?
To prepare you will need: chicken breast - 4 pcs. (600 g).
Since chickens vary in weight, I didn’t focus on the number of chicken breasts, but on the weight of the chicken breast and the number of people I was cooking for.
I took 1 chicken breast from a cut up chicken. I usually divide it into 2 chicken fillets. The weight of 2 chicken fillets was 400 grams.
100 grams of chicken each (for 4 people) is quite normal for our family. Children may eat a little less.
How to cook?
1. Beat chicken breasts to a thickness of 1.5 - 2 cm.
Before pounding the chicken breasts, I advise you to pierce them all over with a fork. This way they will be even more juicy and tender.
2. Unroll the roasting sheet and place one chicken breast on half of it. Cover with the other half of the sheet.
Press the wrapped breast with your hand.
The most important thing is not to forget to press the frying sheets with your hand:
- this way you will better saturate the chicken breast with seasoning;
- When frying, the sheets will not open.
Before I started preparing the chicken fillet, I set the frying pan to heat up.
3. Without adding oil, heat a frying pan and place the wrapped breast on it.
I didn't add any oil to the pan. I immediately put 2 sheets of chicken fillet in it. My pan doesn't fit anymore. Its diameter = 24 cm.
4. Cook over low heat on a gas stove or medium-high on an electric stove for 5-7 minutes on each side. If the spices start to burn, reduce the heat and cook until done.
I kept the chicken sheets on each side for about 6-7 minutes. When the sheets are initially laid, nothing burns. A little oil may leak out when you turn the sheets over. Therefore, I advise you to turn them over as quickly and carefully as possible. Then you won't splatter anything and nothing will burn.
After the first 2 sheets were done, I rinsed the pan, heated it, and repeated with the remaining 2 sheets.
As a result, I received the following portion:
What did I like about the Maggi seasoning on Second for tender chicken breast fillet with garlic and herbs?
- The dish is very simple and easy to prepare. Any novice housewife can cope.
- Requires minimal cooking time.
- The fillet turns out juicy and tender. Personally, I felt the most of the seasonings was garlic (but without later turning into a fire-breathing dragon).
TOTAL: I can recommend Maggi seasoning on Second for tender chicken breast fillet with garlic and herbs as an interesting and simple option for preparing juicy chicken fillet. The only downside for me is the presence of palm oil.
I can tell you about other Maggi seasonings for the second course:
I invite you to visit me for a vegetable expanse:
I'll tell you HOW to prepare tomatoes for the winter WITHOUT STERILIZATION and WITHOUT VINEGAR;
and baked goods:
- apple pies and desserts: charlotte, Normandy apple pie, crumble, baked apples, strudel with step-by-step Photo Recipes;
Hello, my dear food lovers, tasty and fast!
Today I want to talk about the next sheets for frying chicken from Maggi. This is not the first time I’ve written about Maggi dishes, I somehow grabbed some seasonings at a sale, and now I’m trying them gradually.
In the last review, I made a whole step-by-step photo report about how I fried the fillet in these sheets and what happened, so today I’ll allow myself to be lazy and won’t add step-by-step photos, everything there is identical to last time.
So, this is the seasoning I have this time.
As always, the back shows how to cook.
And, of course, the composition.
Not everything is perfect here, there is palm oil. But it's not that scary. By the way, I recently looked at the composition of Hanoverian sausages - there is darkness there, a whole chemical plant... So I forgive a small portion of Maggi palm oil.
The frying sheets are saturated with fat, so this dish is not for diet. The calorie content is indicated on the seasoning packet - 190 kcal per 156 gram serving.
By the way, don’t dream of a clean frying pan - you’ll still have to wash it. During the cooking process, some of the fat is rendered from the sheets, plus the juice of the chicken itself, all this happiness leaks from the leaves and stains the frying pan.
This is the beauty I came up with:
The breast, like last time, turned out juicy and tender. But I liked the taste better of the previous leaves, with tomatoes and basil. It seems that in the previous seasoning the emphasis was on tomatoes, but I felt them more in this dish. The fillet turned out as if it had been made with sour tomato paste. I’m not deducting a point for this; as they say, all markers are different in taste and color. But I didn’t like this slightly sour taste.
But in general, the sheets are identical to the previous ones; I recommend them for quickly preparing dinner.
But don't get carried away! Harmful palm oil is still in the composition))
My other reviews of Maggi seasonings.
My husband is a fan of Maggi for Seconds products. Before pregnancy, for the sake of interest and variety, I tried a lot of different products from “Maggi for the second” and I can say that some dishes turn out really well, and some I would have been better prepared without using these dry mixtures, since the taste is still a little if not "chemical" is not very natural for sure. But great for diversity! It was from a series of these products that I adopted the method of baking dishes in bags. Before this I only used foil.
When I became pregnant, I forbade myself Maggi for main course, preferring natural dishes. Now I wanted to resume and cook something new.
In this review I want to talk about the mixture “Maggi for the main course” “For juicy meat with garlic and onions at home.”
The mixture contains natural spices, no monosodium glutamate has been added to it (for some reason it always seemed to taste like Maggi had it, but before pregnancy I didn’t delve into the composition of the products at all) and preservatives.
By the way, here is a photo of the composition for those interested:
The shelf life of this mixture is adequate: a little less than a year (my package says that it was manufactured on 08/07/2014, but is good until 08/02/2015).
The bag is designed to prepare four servings of meat. This will require 1 kg of meat. I took pork, since beef and veal take longer to cook.
In the package, in addition to the mixture
there is a baking bag,
it needs to be unfolded, put the meat inside, which needs to be pierced in several places, then pour in the mixture and pour in 100 ml of water at room temperature (thanks to this water, you then get an excellent sauce for the meat).
Then you need to secure the bag with a clamp (also included) and try to carefully distribute the mixture evenly. Then the bag must be pierced in several places so that the dish turns out with a fragrant crust and bake at 200 degrees on the lower level of the oven for approximately 1 hour 10 minutes (I always carefully check the meat for doneness, before turning off the oven, it took me a little longer - about one and a half hours).
The finished dish must be poured with sauce from the bag in which it was baked.
This is what happened in the section. “Light” vegetables, such as cabbage, are best suited as a side dish for pork:
The taste of the dish did not disappoint me, and my husband was absolutely delighted. I consider the sauce to be a “trick” - spicy, “herbal”. I'm used to baking meat, stuffing it with garlic, sometimes adding herbs. It turns out delicious, but a completely different dish!
I recommend the mixture “For juicy meat with garlic and onions at home.” Positive points:
Significantly saves time;
The result is a dish that has a new taste (it is difficult to achieve such a taste using separately the more familiar ingredients that any housewife has on hand);
Not a harmful composition.
Of the “minuses,” I would like to note that the mixture itself is already high in calories: per 100 g of dry product - 291 kcal. “Add” pork here... and let’s not talk about sad things, because it is important in life to have fun and give it to your loved ones.
Bon appetit!