| Caloric Content | 113 kcal. |
|---|---|
| Proteins | 24 g. |
| Fats | 12 g. |
| Carbohydrates | 0 g. |
| Boil | 30 min. |
| Fry | 20 min. |
| Stew | 25 min. |
| Bake | 40 min. |
A piece of chicken consisting of two fillets and bone or cartilage. Contains lots of easily digestible protein and few calories. Rich in vitamins, amino acids and minerals. Popular in cooking due to its dietary nutritional properties and ease of preparation. Since chicken breast contains little fat, it's important not to dry it out. Leave the meat in slightly beaten egg whites or light marinade for several hours before cooking. The breast can be boiled, fried, baked, chopped. It is used to prepare appetizers and salads, hot second courses and soups, julienne and filling for pies, grills and kebabs. Chicken fillet is an invariable component of Chicken Kiev. The breast goes well with most products, with various sauces, side dishes, herbs, spices. One breast weighs approximately 400 grams, two boneless fillets weigh approximately 300 grams.
