Chicken breast
A large muscle from the front of the chicken carcass, light pink very lean meat with a neutral-tender taste, for frying, grilling, baking, escalopes and schnitzels.
Chicken breast is a large paired muscle from the front of the chicken carcass, usually on the skin and rib bone or off them, light pink, very lean meat with a fine grain, a neutral-tender taste, prone to dryness when overcooked. It is fried, grilled and baked, boiled for salads and soups, made into escalopes, schnitzels, roulades and strips and used for dietary mince.
Calories, proteins, fats and carbohydrates per 100 g of product
Chicken breast, Raw: Calories 107.5 kcal, Proteins 22.5 grams, Fats 1.9 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken breast, Stewed: Calories 157.0 kcal, Proteins 32.1 grams, Fats 3.2 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken breast, Grilled: Calories 151.0 kcal, Proteins 30.5 grams, Fats 3.2 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Coronation chicken is a dish with a royal character, born in the UK in honor of Queen Elizabeth II's coronation in 1953. Its tender pieces of chicken soaked in a fragrant curry sauce made of mayonnaise and sour cream create a harmony of flavors—from creamy softness to a spicy Eastern note. Dried apricots add a sweet touch, while almond flakes provide a crunchy texture, making each forkful uniquely rich. The dish is perfect for festive occasions and elegant dinners and can be served with rice, fresh salad, or on slices of crispy baguette. This culinary masterpiece not only delights the palate but also carries the history of royal celebrations, making every meal feel a bit more majestic.
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