How to Cook Thin Slices of Chicken Breast
Mastering Culinary Finesse: A Guide on How to Cook Thin Slices of Chicken Breast
Thin slices of chicken breast are excellent for quickly preparing lunch or dinner, and they also lend themselves to various recipes. For example, you could coat the chicken in flavored breadcrumbs and fry it in a pan. Alternatively, prepare a chicken piccata with a lemon and shallot based sauce. Another tasty idea? Prepare rolls by rolling ham and cheese together with chicken breast; Bread them before baking them to make them crispy. Finally, you can stir-fry chicken strips in a soy sauce-based marinade along with your favorite vegetables. At this point, serve them with rice. Enjoy your meal!
Ways to Cook Thin Slices of Chicken Breast
Way 1: Quick Chicken Piccata
> 500 g chicken breast cut into thin slices
> 1 tablespoon (8 g) flour
> ½ teaspoon (2.5 g) salt
> 0.5 g of spicy paprika
> 2 tablespoons (30 ml) olive oil
> 1 large lemon
> 2 tablespoons (30 g) butter
> 1 shallot, chopped
> 80 ml of white wine or dry vermouth
> ml chicken broth
for 3 or 4 servings
Step by step preparing guide:
- 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 approximately 5cm wide. This procedure should not be performed if the chicken has already been cut into thin medallions or strips.
- Place the chicken on a baking tray, while whisk the flour, salt and paprika in a bowl. Spread the chicken out in a single layer on a baking tray. 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.
- Sprinkle the mixture onto both sides of the chicken. Scoop out about half of the mixture with a spoon and sprinkle it evenly over the chicken. Turn it over and sprinkle the rest of the mixture on the other side.
- Take half a lemon and sauté it for 2 minutes. Pour 2 tablespoons (30 ml) of olive oil into a large pan and turn the heat to high. Cut half a lemon into slices 5-6 mm thick and place them in the pan. Cook them for 1 minute, then turn them over. Let them cook for another minute and transfer them to a plate.
- Brown the chicken for 2 minutes. Once the chicken has been seasoned, place it in the boiling oil, creating a single layer. Let it cook without turning it. The bottom should be golden brown.
If you can’t cook all the chicken in a single layer, you will need to divide it into 2 or more batches to brown it. - Turn 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 prepare the sauce.
The chicken should be cooked completely. Measure the temperature with an instant-read meat thermometer: it should be 72°C. - Fry 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 soften.
- Add the broth, then let the sauce boil for 1 minute. Pour 80ml of dry vermouth into the pan, then stir in 80ml of chicken broth . Adjust the heat to high and stir until the sauce comes to the boil. Let it boil until half the liquid has evaporated.
- 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 stir as it melts.
- Serve the chicken piccata with the strained sauce. Place a fine mesh strainer over the chicken tray and carefully pour in the lemon-butter sauce. The strainer mesh 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.
Way 2: Cordon Blue rolls
> 6 pieces (500 g) chicken breast cut into thin slices
> 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) flour
> 1 cup (50 g) fresh breadcrumbs
> 1 handful of panko (optional)
for 6 servings
Step by step preparing guide:
- Preheat the oven to 200°C and grease a baking tray with vegetable oil or shortening. Set aside.
- Place the chicken on a sheet of baking paper, then season with salt, pepper and garlic. Tear off a sheet of baking paper and place it on the work surface. Arrange 6 thin pieces of chicken breast in a single layer. Each piece should be at least 8cm wide. Season both sides of each piece with salt, pepper, and garlic powder.
- Fold the slices of ham 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.
- Fold some slices of cheese and place them on the ham. Take 6 thin slices of cheese and fold them in half, then place them on the ham slices. Repeat the procedure for each piece of chicken.
- Roll the chicken together 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, moving your hands away by you, until you obtain a very compact cylinder. Place the roll on the waxed paper and repeat the procedure with the remaining pieces. Make sure the closure is facing downwards to prevent the roll from unraveling.
- 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 ½ cup (65 g) of flour and pour it into the first pan. Crack an egg into the central pan and beat it well. Pour 1 cup (50 g) fresh breadcrumbs into the last baking pan.If you want to make crunchy rolls, add a handful of panko to the fresh breadcrumbs.
- Coat each roll with flour, egg and breadcrumbs. Coat a chicken roll with flour inside the first pan, then coat it with the beaten egg . Lift the egg roll and place it in the pan with breadcrumbs, covering it completely. Repeat the procedure with each roll.
- Secure each roll with a toothpick and place it on the baking tray. Stick 1 toothpick in each end of the roll to close it well; this way the cheese will not leak during cooking. Place the rolls on the greased baking tray with the seal side facing down.Leave at least 3 cm of distance between one roll and another.
- Bake the rolls in the oven for 25 minutes. Place the tray in the preheated oven, then cook until the surface is golden brown and the chicken is cooked completely.You can measure the internal temperature of the chicken using an instant-read thermometer. The temperature should be 72°C.
- Serve the cordon bleu rolls. Remove the pan from the oven and plate the hot rolls. Serve them with a green salad, grilled vegetables or a creamy sauce.Although you can store leftovers for 1-2 days in the fridge using an airtight container, keep in mind that the rolls will lose their initial consistency.
Way 3: Stir-Fry with Chicken and Vegetables
> 500 g chicken breast cut into thin slices
> 2 tablespoons (30 ml) soy sauce
> 1 tablespoon (9 g) cornstarch
> 2 teaspoons (10 ml) white rice vinegar
> 1 tablespoon (15 ml) vegetable oil
> 3 cloves of garlic, chopped
> ½ teaspoon (0.5 g) red chili pepper flakes
> 1 teaspoon (2 g) freshly grated ginger
> 1 large carrot cut into slices
> 1 pepper cut into strips
> 1 courgette cut into sticks
> 4 shallots cut into slices
> 1 box (425 g) of mini corn cobs
> 1 box (225 g) Chinese water chestnuts
> ½ cup (65 g) peanuts
> Sesame oil for garnish
> Salt and Pepper To Taste.
for 4 servings
Step by step preparing guide:
- If necessary, cut the chicken breast into strips. If you bought large pieces of chicken, cut them into strips about 1.5cm wide.
- Mix the chicken with soy sauce, cornstarch and rice vinegar. In a large bowl mix 2 tablespoons (30 ml) soy sauce, 1 tablespoon (9 g) of corn starch 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.
- Heat the oil in a pan, then add the garlic, red chili pepper flakes and grated ginger. Pour 1 tablespoon (15 ml) vegetable oil into a large pan and adjust the flame to medium-high temperature. Once the oil has started to fry, cook 3 cloves of chopped garlic, ½ teaspoon (0.5 g) of chilli pepper flaked red ginger and 1 teaspoon (2 g) freshly grated ginger.
- Add the marinated chicken and cook for 2 minutes. Avoid stirring constantly, to allow the chicken to brown. At this point, mix it with the seasonings and let it fry before adding the vegetables.
- Add all the vegetables you prepared and the peanuts. Open the cans 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 slices.
– 1 pepper cut into strips.
– 1 courgette cut into sticks.
– 4 shallots sliced. - Season and fry for 2-3 minutes. Season the vegetables with salt and pepper, then stir during cooking. Fry the chicken and vegetables until the meat is cooked through and the vegetables are softened.
- Pour a drizzle of sesame oil into the pan and serve. Turn off the heat and pour just a drizzle of sesame oil. If the vegetables or chicken seem dry, stir in 2 tablespoons (30 mL) chicken broth to moisten them. Serve with steamed rice.Leftovers can be stored in an airtight container for 3-4 days.
Thats it, Hope this guide provide the enough information about how to cook thin slices of chicken breast, now grab you thing and stating making it, happy meal 🙂
