Chicken fillet
The boneless skinless meat of the chicken breast, light pink, firm and very lean, with a neutral tender taste, for frying, grilling, strips, escalopes and mince.
Chicken fillet is the boneless skinless meat of the chicken breast, light pink, firm, very lean, with a fine grain and a neutral tender taste, cooking quickly. It is fried, grilled, baked, braised in sauces, cut into strips and cubes for salads, wok and pasta, beaten into escalopes and schnitzels and used for low-fat mince for cutlets, quenelles and souffle.
Calories, proteins, fats and carbohydrates per 100 g of product
Chicken fillet, Raw: Calories 120.0 kcal, Proteins 22.5 grams, Fats 2.6 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken fillet, Stewed: Calories 157.0 kcal, Proteins 32.1 grams, Fats 3.2 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken fillet, Baked: Calories 165.0 kcal, Proteins 31.0 grams, Fats 3.6 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken fillet, Grilled: Calories 151.0 kcal, Proteins 30.5 grams, Fats 3.2 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken fillet, Fried: Calories 187.0 kcal, Proteins 33.4 grams, Fats 4.7 grams, Carbohydrates 0.5 grams per 100 g of product.
Recipes with this ingredient
Coleslaw with shredded chicken and peanut dressing is a vibrant mix of crunchy vegetables and tender chicken fillet enriched with a rich nutty flavor of the dressing. This salad has roots in European cuisine but gains a special character from exotic notes of lime, sriracha sauce, and sesame oil. The taste of the dish is a balance of the freshness of cabbage and the spiciness of the sauce, with a soft texture of chicken. The peanut-based dressing makes it rich and slightly creamy, while cilantro adds freshness. This salad is versatile: it can be a light standalone dish or an addition to the main dinner. A great choice for those who appreciate harmony of flavors and textures.
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Julienne with chicken and mushrooms is a refined dish of Russian cuisine that comes from French gastronomy. Its delicate taste and aroma make it an ideal option for a festive table. Slices of chicken fillet, champignons, and porcini mushrooms sautéed with onions and garlic are combined with a velvety milk sauce and sour cream, adding depth to the flavor. Topped with grated cheese, the julienne acquires an appetizing golden crust in the oven. This combination of tender chicken, rich mushroom flavor, and light creamy texture makes it a beloved delicacy served in small cocottes. Julienne pairs wonderfully with crispy baguette or light salads, enhancing its rich taste.
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