Chicken Fillet in Parchment (in a Pan)
by Editorial Staff
Chicken fillet cooked in this recipe in a pan turns out like baked in the oven. The recipe is straightforward, very simple, quick and delicious. In this way, you can cook chicken fillet without oil and other fats, it will be an ideal dish for dinner or a light lunch.
Cook: 25 mins
Servings: 2
Ingredients
- Chicken fillet – 350 g
For the marinade: - Dijon mustard – 1 teaspoon
- Soy sauce – 3 tbsp
- Honey – 1 teaspoon
- Garlic – 1 clove
- Fresh parsley – a few twigs
Directions
- For the marinade, chop the parsley and garlic, put in a container. Add soy sauce, honey and Dijon mustard.
If the soy sauce is not very salty, then the fillet will need to be additionally salted. - Cut the chicken fillet into 2-3 pieces lengthwise. Beat off with a hammer on both sides.
- Brush the chicken fillet with the marinade on one side. Then transfer to parchment and grease with another.
- Form an envelope out of parchment. Fold the edges 3-4 times to prevent the envelope from opening. Let marinate for 10-15 minutes. You need to take high-quality parchment with a special coating, otherwise it will get wet and tear.
- Fry the chicken fillet in parchment in a frying pan without oil on both sides for 3-4 minutes. Do not overdo the chicken fillet or it will dry out. The pieces are thin and cook quickly.
- Let the fillet “rest” for 5-10 minutes, so that all the juices inside are dispersed.
- Serve the chicken fillet with boiled rice, fresh vegetables or salad. Bon appetit!
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