Chicken breasts with tomatoes - 61 cooking recipes

Despite their delicate structure, chicken breasts can be marinated or pounded before cooking to add new flavors to the meat. They go amazingly well with tomatoes (as well as with pineapples). And if you add cheese, then yum-yum!

The only minus of the breasts is their dryness. If you don’t do some magical passes or dance a little in the kitchen, this dryness remains. It can be removed in several ways.

First: fry the meat in a hot frying pan without oil on both sides (you need to cut it into the required pieces in advance). A crust forms on its surface, which seems to seal those “last juices” inside.

Second: marinating. In any mixture of the cook's choice. There is one thing: it must contain fat. Let it be vegetable oil, cream, mayonnaise or sour cream - it doesn’t matter. The main thing is that there is. It is this marinade that can make lean breasts more juicy.

Third: sauces. Just as in the story with marinades, it is preferable that they contain something fatty. But this is already a taste. After all, most people love breasts precisely because they do not contain this same fat, because they are dietary, easy to digest, and so on.

Fourth: tomatoes. Yes, yes, the same ones with which the product combines perfectly. It is tomatoes that reward dry meat with the desired juiciness. And when it comes to heat-treated tomatoes, we get invaluable benefits from them. The fact is that when heated, lycopene is formed in these sweet fruits. And the longer you heat them, the more of this pigment is formed. 15 minutes of baking or stewing is equal to one and a half times the increase. And lycopene is a powerful antidepressant and immune system protector.

Otherwise, you can cook breasts with tomatoes as you please (or as written in the recipe) - at least serve sandwiches with them. Stuff them with different fillings. Fry and bake. Stew and cook.