Composition / ingredients
Step-by-step cooking
Step 1:
How to bake chicken medallions in the oven? Prepare the ingredients. It is better to take the chicken fillet chilled, the medallions will turn out juicier and tastier from it. If it was frozen, first defrost it according to all the rules. Read about it at the end of the recipe.
Step 2:
Wash and dry the chicken fillet. Cover each fillet with cling film and beat off the inside of the piece. The food film will help to avoid splashing of meat juice.
Step 3:
With a cooking ring, cut out the medallions from the fillet. Or you can do it easier (this is what I did with the second breast): first, cut the fillets across the fibers in slices about 5 mm thick and only then beat them off on one side.
Step 4:
Place the chicken medallions on a parchment-lined baking sheet and brush with olive oil. Instead, you can take any odorless vegetable. Sprinkle the medallions with salt and ground black pepper. If desired, add your favorite spices and seasonings.
Step 5:
Put the medallions in a preheated 180 ° C oven for 20-25 minutes. I held it a little longer to get a golden crust.
Step 6:
You can make a delicious sauce for the medallions. Prepare the products for him. It's better to look for fresh thyme, on twigs, but if you don't find it, take dried. But olive oil is still preferable.
Step 7:
Wash the thyme, dry it. Tear the leaves off the twigs.
Step 8:
In a bowl, combine olive oil, lemon juice, zest, thyme leaves, garlic passed through a press and sea salt. To remove the zest from the lemon, wash it thoroughly with soda to wash off the dirt and wax that is often used to treat fruits. Rub the lemon skin on a fine grater, trying not to touch the white layer, it will be bitter.
Step 9:
Mix all the ingredients. The sauce is ready.
Step 10:
Put the finished chicken medallions on a plate, pour the sauce and serve with any side dish. Enjoy your meal!
Chicken medallions are pieces of chicken breast, usually of a beautiful round shape, which is achieved in various ways. You can beat off a whole breast and cut out smooth circles from it with a mold, like me. However, in the end, both types of medallions turned out to be equally smooth.
However, during baking, the meat is greatly reduced in size - twice. In the finished form, the pieces are only about 4 cm in diameter . Therefore, if you cook for a large company, keep in mind that the meat during baking is greatly compressed as the liquid evaporates.
The same medallions can be cooked in a frying pan. It will be especially cool on the grill pan - the chicken will have beautiful brown marks from the pan.
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Lemon zest - 47 kcal/100g
- Sea salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
