The most tender part of chicken meat is the fillet. With it you can prepare a myriad of magnificent specialties - to make them even juicier put the meat in some kind of marinade ahead of time. Let us offer you a delicious and easy recipe - the only condition is for the steaks that you're going to use to be left to season in the spices for one day.
You'll need about 14 oz (400 g) of chicken fillet, cut it carefully lengthwise into 2 steaks (flatten it out). Put it in a suitable container and pour on the juice of half a lemon over it, along with about 1 teaspoon ground black pepper, the same amount of basil, as well as 1 tablespoon light colored soya sauce and olive oil.
Cover the steaks in foil and leave them in the refrigerator for a day. All you have to do after is throw them on the grill. You can make a potato garnish or some type of exotic salad - considering the simple to make chicken steaks you can go for something more exotic as a garnish.
If you like you can crumb the meat and then fry it. Here's another recipe for exceptionally tasting fillets and as a garnish you can prepare a lighter sauce:
Chicken Fillet with Sesame and Garlic
Ingredients: about 14 oz chicken fillet, 1 lemon, 2 tablespoons each of olive oil, butter, flour, 1 teaspoon black pepper, 1 teaspoon thyme, sesame seeds, paprika, fresh garlic, salt.
Preparation: Cut the meat into juliennes and sprinkle it with the juice of half a lemon and some black pepper. Leave the meat in this marinade for at least an hour. In a separate container, combine the flour, black pepper, paprika, thyme sesame seeds and salt. Roll each fillet in the flour and put it in heated oil, fry on moderate heat.
Then take out the fillets and put them to drain away the grease on paper towels. Sprinkle them with a little more lemon juice and finely chopped fresh garlic. The specialty is now ready for serving. If you like you can add a few finely ground walnuts to the dry spices in which you'll be rolling the chicken.
The last recipe is for steaks with a filling consisting of cheese and ham. You can add any type of filling to them, the only condition is not to go overboard with the quantity. Thin out each steak carefully - cut the meat horizontally but not all the way through. The idea here is for the steak to become "larger" so you can put the filling inside.
Add a piece of ham and a piece of cheese inside the steak, sprinkle with black pepper and just a tiny bit of basil. Then roll up the steak and tie it well with thread to keep the filling in place.
Heat butter and olive oil in a pan and lightly crisp the meat from all sides. Then put the steaks in a glass cook pot, pour on 1/2 cup white wine and the same amount of chicken broth and bake until the meat is ready. Before serving you can remove the thread from the fillet.
Also try out: chicken fillet with mushrooms and cream, Chicken Spindles, breaded chicken fillet, chicken breasts in ham, hunter-style chicken breasts.
