Step by Step Chicken Medallion Recipe with photo.

• National cuisine: European cuisine
• Dish type: Hot meals
• Recipe Difficulty: simple recipe

• Preparation time: 11 minutes
• Cooking time: 1 h 20 min
• Servings: 3 servings
• Amount of calories: 75 kilocalories

Do you want to please your family and friends with chicken medallions? Then you should stock up on mushrooms and cheese, because the combination of these three ingredients will please even the most capricious gourmet.

The name "medallions" comes from the round shape of the pieces that are obtained in the process of cutting beef or pork tenderloin. Yes, it is tenderloins (a sedentary cylindrical muscle, the structural features of which make it possible to obtain the most tender cooked meat). This time we will use chicken fillet, so we won’t be able to achieve a round shape with regular cuts. Therefore, we have to approach the issue with a share of creativity.

Servings: 3-4

Ingredients for 3 servings

• Chicken breast - 1 Piece (fillet)
• Mushrooms - 100 Grams (frozen boiled)
• Onion - 1 Piece
• Cheese - 100 Grams
• Mayonnaise - 2-3 Art. spoons
• Ketchup - 2-3 Art. spoons
• Vegetable oil - to taste (for greasing the mold)
• Seasoning for chicken - 1 teaspoon
• Salt - to taste

step by step

1. First of all, fry a finely chopped onion with pre-thawed mushrooms. In this particular case - white and boletus.
2. Remove the skin from the fillet, cut it off the bone. The resulting pieces are washed with running water, dried and cut as finely as possible. The resulting mass should resemble minced meat in its consistency.
3. Season the chopped fillet with a mixture of spices for chicken and salt. Add ketchup and mix thoroughly.
4. Add mayonnaise to mushrooms and onions. We mix.
5. Prepare a baking sheet: lay with foil and grease with oil. We form "medallions" of minced meat, as shown in the photo.
6. Put mushrooms with onions (plus or minus a teaspoon) on each “medallion” and sprinkle with grated cheese on top.
7. We heat the oven to 180 degrees and load a baking sheet into it for 25 minutes. If possible, for the best effect, you can turn on the top burner for 5 minutes.
8. After the specified time, the dish is completely ready and suitable for use, both on its own and with a side dish. That, in fact, is all. Now you know how to cook chicken medallions with mushrooms so that they are not only tasty, but also visually live up to their proud name. Eat for health!

Chicken medallions- small round-shaped chicken cutlets made from whole chicken meat (not minced meat). Medallions are fried almost without oil on a grill pan for just a few minutes and they turn out very tender and tasty, besides, the preparation of this dish will take you very little time. A fragrant thyme sauce will add spice and sophistication to your dish.

Ingredients

For chicken medallions

• chicken fillet 400-500 g
• olive oil 1-2 tbsp. spoons
• salt
• black pepper

For the thyme sauce

• thyme 15-20 g
• olive oil 30 g (6 tablespoons)
• lemon juice 30-35 g (5-6 tablespoons)
• garlic 2-3 cloves
• sea ​​salt 2-2.5 teaspoons

Cooking

First, let's prepare the thyme sauce. I made the sauce to my taste, it turns out salty and rather sour. You can add a little less or a little more salt, garlic and lemon juice depending on your taste.

Wash thyme, dry. We separate the leaves from the stems, to do this, squeeze the twig from above with two fingers and draw along the twig from the top to the base, all the leaves should remain on your fingers.

Grind thyme leaves with salt and olive oil in a mortar. When I was cooking, I did not have a mortar, I ground thyme in a glass bowl, and used a wooden rolling pin handle as a pestle.

Add chopped garlic and lemon juice to the sauce, again carefully grind everything.

The thyme sauce is ready.

Cooking chicken medallions

Lightly beat the chicken fillet through cling film. We don’t need to beat it very hard, we just need to slightly level the fillet in thickness.

Using a culinary ring, cut out the medallions. If you do not have a ring, then using a mug or something round, mark the shape of the future medallion on the fillet, and then cut out the medallions according to the markings with a sharp knife. From the remaining meat, you can boil or fry pieces, just like medallions, but do not serve them to the table, but eat them on the sly from everyone, because, of course, they will not look very presentable, but the taste should not differ.

Lubricate each medallion with olive oil, salt, pepper with black pepper or a mixture of peppers on both sides.

We spread the medallions on a very hot grill pan, which does not need to be lubricated with oil, just the oil with which we greased the medallions is enough. You can probably use a regular frying pan, but I haven't tried it.

Fry the medallions for 1-2 minutes on each side until golden brown. In the same pan, you can fry lubricated with olive oil and salted vegetables, which will be an excellent side dish for our dish. I fried sliced ​​sweet orange pepper and tomato.

We spread the medallions on plates, pour over the thyme sauce and serve immediately. Chicken medallions with thyme sauce are ready. Bon Appetit!

Chicken fillet has a rather neutral taste and we can say that it is a bit dry. But there are many successful ways to prepare it, in which it will not only not lose its juice, but will become even juicier and more vibrant in taste. Chicken medallions are one such great recipe.

Recipe for chicken medallions in the oven

A fairly simple and quick recipe, and the products are the simplest. But the taste is unusually delicate and fragrant.

Ingredients:

• chicken fillet - 6 pcs.;
• cheese - 150 g;
• cream 33% - 300 ml;
• rosemary - a sprig;
• garlic - 2 cloves;
• - 15 ml;
• a mixture of peppers, dry garlic, salt.

Cooking

We cut each piece of fillet into two halves across and lightly beat off. However, you can cut it the way you like it most, it will not affect the taste of the dish. In a mortar, grind fresh, dry garlic, a mixture of peppers, leaves from one sprig of rosemary, oil and salt. We turn it all into a paste and rub each piece of meat with it. We spread the medallions in a baking dish (preferably a smaller diameter, but deeper), and pour cream over each layer. Top everything with cheese and bake at medium temperature for about half an hour.

How to cook tasty chicken medallions from chicken breast?

Thanks to the original ingredients, which will be a kind of filling for medallions, this dish will become the “highlight of the program” on any table.

Ingredients:

• egg - 2 pcs.;
• chicken breast - 2 pcs.;
• onions - 2 onions;
• avocado - ½;
• bell pepper - ½;
• - 10 g;
• soy sauce - 60 ml;
• cheese - 100 g;
• dill - ½ bunch;
• salt, vegetable oil, pepper.

Cooking

We divide the chicken breast into fillets and cut each such fillet into two flat medallion pieces. Lightly beat them off, add salt and sprinkle with pepper. So they stand for a few minutes to lightly marinate.

Finely chop the onion and dill and send it to fry in oil, as soon as the onion begins to appear translucent, pour the mixture of soy sauce with wasabi into the pan and simmer until the liquid has evaporated.

Hard-boil the eggs and pour them with cold water so that they cool faster and then peel better.

Fry the medallions for 2 minutes on both sides in a very hot pan and transfer to the oven dish in a single layer. We clean the eggs and finely chop, mix with onions. Cut the bell pepper into pieces, one for each medallion. Remove the avocado from the shell and also cut into pieces. If a very ripe fruit is caught, then you can make servings with a tablespoon.

Now, for each piece of chicken, lay out a spoonful of filling, a piece of pepper and avocado, and rub cheese on top, on a fine grater. Bake for 15 minutes at 230 degrees, and then leave for another 5 minutes in the oven turned off.

Chicken fillet is always a winning option on any holiday table. Especially valuable for housewives are recipes that not only differ in aroma and taste, but are also quick to prepare. Today we suggest paying attention to chicken medallions, which combine all of the above positive culinary qualities.

Cheese medallions

The preparation time for this dish is only fifteen minutes. By the way, chicken medallions according to this recipe are suitable even for those who are on a strict diet and do not eat anything extra. One hundred grams contains only 240 kcal.

Required Products

• Chicken fillet - 480 gr.
• Egg - 2 pcs.
• 250 gr. hard cheese.
• A pinch of salt, the same amount of wheat flour.
• Ground pepper.
• Greenery.
• Mayonnaise (low-fat sour cream or yogurt) - 4 tbsp. l.

Cooking process

Wash the chicken breast under water, remove excess films, dry with a towel. Cut the chicken into portions. Each chicken medallion can be beaten off a little, but even without this they will be quite tender in taste.

In a deep bowl, mix mayonnaise (yogurt, sour cream - of your choice) with finely chopped parsley, flour, eggs. We pepper and salt. The cheese is rubbed on a grater and waits for its turn on the sidelines.

Dip each medallion in the egg mixture and send to a hot frying pan. As soon as they are browned on one side, add one teaspoon of the mixture on top and turn over. Sprinkle chicken pieces fried on both sides with grated cheese and herbs. While they are hot, the cheese will melt perfectly and cover the entire portion of meat. By the way, according to experienced housewives, such a recipe for chicken medallions will go just fine with a light green salad.

Spinach medallions

Low-calorie chicken fillet and healthy spinach are a great combination. These chicken medallions will be a great appetizer. And experimenting with spicy spices, you can get a real culinary masterpiece.

Would need

• Chicken fillet - 2 pcs.
• 3-4 teeth garlic.
• Butter - 50g.
• Three large handfuls of spinach.
• 2 table. l. olive oils.
• Thyme.
• Salt.
• Rosemary.
• Paprika.
• Pepper.
• Two tables. spoons of white wine.

How to cook?

We divide one chicken breast into three medallions. Three pieces will make six fairly large pieces. You can use a kitchen hammer and make them a little thinner. All listed dried spices should be mixed in a separate container. We will roll the chicken fillet in them.

Looking at any recipe with a photo of chicken medallions, you can see that the meat pieces are always well fried. Don't keep them in the pan for too long. Three minutes on high heat is enough for a delicious blush to appear. Before turning the medallions over to the other side, add a little butter, fragrant rosemary and garlic to the pan.

We turn off the fire. Pour a couple of tablespoons of white wine on top. Covering the pan with a lid, wait for the meat to stew a little. During these three minutes, spinach is cut and added to the meat. One more minute - and tender tasty medallions are ready.

Medallions with vegetables

• Red sweet onion - 1 pc.
• Bulgarian sweet pepper - 1 pc.
• Chicken fillet - 450 gr.
• A couple of cloves of garlic.
• One large tomato.
• Any fresh herb.
• Salt.
• Mayonnaise - 2 tbsp. l.
• Pepper

Process

Vegetables go great with chicken. But, so that they give all their tastes and juices, we cut them as large as possible. Bow - rings. Tomatoes - large circles. Pepper is cleared of internal partitions and seeds. Cut it into even rings. Lightly beat the fillet and cut into medallions.

In the center of the meat pieces we spread a teaspoon of mayonnaise, fresh herbs, Bulgarian pepper, tomato ring, a little grated garlic. We turn the medallions to the center and fasten with a toothpick for strength.

It remains only to send medallions with vegetables to a hot frying pan with oil. Despite the presence of vegetables inside, the meat is fried as quickly as in the first two recipes. It will be enough to spend two minutes on each side. The dish can be served with rice or lettuce.

Chicken fillet is always a winning option on any holiday table. Especially valuable for housewives are recipes that not only differ in aroma and taste, but are also quick to prepare. Today we suggest paying attention to chicken medallions, which combine all of the above positive culinary qualities.

Cheese medallions

The preparation time for this dish is only fifteen minutes. By the way, chicken medallions according to this recipe are suitable even for those who are on a strict diet and do not eat anything extra. One hundred grams contains only 240 kcal.

Required Products

• Chicken fillet - 480 gr.
• Egg - 2 pcs.
• 250 gr. hard cheese.
• A pinch of salt, the same amount of wheat flour.
• Ground pepper.
• Greenery.
• Mayonnaise (low-fat sour cream or yogurt) - 4 tbsp. l.

Cooking process

Wash the chicken breast under water, remove excess films, dry with a towel. Cut the chicken into portions. Each chicken medallion can be beaten off a little, but even without this they will be quite tender in taste.

In a deep bowl, mix mayonnaise (yogurt, sour cream - of your choice) with finely chopped parsley, flour, eggs. We pepper and salt. The cheese is rubbed on a grater and waits for its turn on the sidelines.

Dip each medallion in the egg mixture and send to a hot frying pan. As soon as they are browned on one side, add one teaspoon of the mixture on top and turn over. Sprinkle chicken pieces fried on both sides with grated cheese and herbs. While they are hot, the cheese will melt perfectly and cover the entire portion of meat. By the way, according to experienced housewives, such a recipe for chicken medallions will go just fine with a light green salad.

Spinach medallions

Low-calorie chicken fillet and healthy spinach are a great combination. These chicken medallions will be a great appetizer. And experimenting with spicy spices, you can get a real culinary masterpiece.

Would need

• Chicken fillet - 2 pcs.
• 3-4 teeth garlic.
• Butter - 50g.
• Three large handfuls of spinach.
• 2 table. l. olive oils.
• Thyme.
• Salt.
• Rosemary.
• Paprika.
• Pepper.
• Two tables. spoons of white wine.

How to cook?

We divide one chicken breast into three medallions. Three pieces will make six fairly large pieces. You can use a kitchen hammer and make them a little thinner. All listed dried spices should be mixed in a separate container. We will roll the chicken fillet in them.

Looking at any recipe with a photo of chicken medallions, you can see that the meat pieces are always well fried. Don't keep them in the pan for too long. Three minutes on high heat is enough for a delicious blush to appear. Before turning the medallions over to the other side, add a little butter, fragrant rosemary and garlic to the pan.

We turn off the fire. Pour a couple of tablespoons of white wine on top. Covering the pan with a lid, wait for the meat to stew a little. During these three minutes, spinach is cut and added to the meat. One more minute - and tender tasty medallions are ready.

Medallions with vegetables

• Red sweet onion - 1 pc.
• Bulgarian sweet pepper - 1 pc.
• Chicken fillet - 450 gr.
• A couple of cloves of garlic.
• One large tomato.
• Any fresh herb.
• Salt.
• Mayonnaise - 2 tbsp. l.
• Pepper

Process

Vegetables go great with chicken. But, so that they give all their tastes and juices, we cut them as large as possible. Bow - rings. Tomatoes - large circles. Pepper is cleared of internal partitions and seeds. Cut it into even rings. Lightly beat the fillet and cut into medallions.

In the center of the meat pieces we spread a teaspoon of mayonnaise, fresh herbs, Bulgarian pepper, tomato ring, a little grated garlic. We turn the medallions to the center and fasten with a toothpick for strength.

It remains only to send medallions with vegetables to a hot frying pan with oil. Despite the presence of vegetables inside, the meat is fried as quickly as in the first two recipes. It will be enough to spend two minutes on each side. The dish can be served with rice or lettuce.