Israelis absolutely love chicken in all its cooking variations – roasted in the oven, in a soup with vegetables or stir-fried in a pan with rice on the side.
But above all, the chicken breast is the most popular cut of all – boneless (except for one central bone), tender, lean and versatile, allowing for a wide array of dishes with unique flavors and characteristics.
We have gathered five recipes for you featuring the most beloved piece of poultry, the breast.
Chicken meatballs coated in cornmeal
500g fresh ground chicken
3 medium onions, finely chopped
1/2 cup finely chopped parsley
1 green pepper, deseeded and chopped
4 tablespoons bread crumbs
Ground white or black pepper
2 tablespoons wheat flour
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Prepare the meatballs – thoroughly mix all the ingredients in a mixing bowl using your hands. Cover and refrigerate for 30 minutes. Shape the mixture into flattened, compact meatballs using slightly greased hands.
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Beat the egg whites until frothy. Mix the cornmeal with the wheat flour. Dip each meatball in the beaten egg whites, then coat it with the flour mixture on all sides.
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Heat 1/2 cm of cornmeal oil in a wide skillet and fry the meatballs on both sides until golden brown. Transfer to paper towels to drain excess oil.
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In a wide pot, pour one cup of water, olive oil, garlic, thyme, lemon juice, salt, and pepper, and bring to a boil. Add the meatballs, reduce the heat to simmer, and cook for 20 minutes. Turn off the heat and let it rest for half an hour before serving.
Chicken breast with turmeric and ginger
1 fresh turmeric root, grated, or 1/2 teaspoon ground turmeric
1 kg fresh chicken breast, divided
2-3 tablespoons grated ginger
1/2 – 1 teaspoon lime and lemon zest
2 tablespoons brown sugar
1 red chili pepper, thinly chopped
3 tablespoons softened butter – preferably unsalted butter
9 View gallery
Chicken breast with turmeric and ginger
(Photo: Erez Komarovsky)
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Mix all the marinade ingredients in a deep mixing bowl. Add the chicken breast, mix well, and cover. Refrigerate for at least 3 hours.
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Heat an iron skillet over medium heat and lightly grease it. Fry the chicken breast on each side for at least 3 minutes per side. For those who prefer well-cooked chicken breast, you can slice or butterfly the breasts lengthwise (similar to a schnitzel).
Chicken breast salad
4 chicken breast fillets (2 whole chicken breasts), medium-large size
1 medium-sized purple onion, sliced into half-moons
1 cup cherry tomatoes, halved
1 spicy green chili pepper, sliced into rings (to taste)
1 cup fresh herbs (mint, parsley, basil, and a hint of tarragon), separated into individual leaves
3 tablespoons chopped oregano leaves
9 View gallery
Chicken breast salad by Haim Cohen
(Photo: Yaron Brener)
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In a bowl, mix all the marinade ingredients. Place them in a plastic bag along with the chicken breast fillets, seal the bag, and massage well until the marinade coats the chicken breast completely. Refrigerate for two hours.
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Heat oil in a skillet. Remove the chicken breast fillets from the refrigerator and sear them on the skin side over medium heat until the skin turns a beautiful golden color, about 2-3 minutes. Remove the chicken breast from the skillet and transfer to a preheated oven at 200 degrees Celsius for about 10 minutes. Remove from the oven and set aside to rest.
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Blanch the broccoli and green beans. I prefer my vegetables tender, but you can blanch them according to your taste.
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Transfer the blanched vegetables to a bowl, season with lemon juice, garlic, and salt. Add a handful of green leaves and cherry tomatoes, and mix well.
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Slice the chicken breast lengthwise or crosswise.
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Transfer the chicken breast to the salad bowl, mix, season to taste, divide into portions, and serve.
Lemon-marinated chicken breast
1 kg fresh chicken breast, divided
1 spicy green chili pepper, thinly sliced
1/2 teaspoon crushed coriander seeds
5-6 preserved lemons, thinly sliced without seeds
4-5 tablespoons olive oil
3 tablespoons green onion, finely chopped
Coarse sea salt (to taste)
9 View gallery
Lemon-marinated chicken breast
(Photo: Erez Komarovsky)
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In a deep mixing bowl, combine all the marinade ingredients. Add the chicken breast and mix well until evenly coated. Cover and refrigerate for at least 3 hours.
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Heat an iron skillet and lightly grease it. Sear the chicken breast on all sides for at least 3 minutes per side. For those who prefer well-cooked chicken breast, you can butterfly or flatten the breast in a butterfly or cutlet shape.
Stuffed chicken breast with Italian bread salad
1 chicken breast, halved (butterflied)
2 slices of challah bread
2 sprigs of dried marjoram
9 View gallery
Stuffed chicken breast with Italian bread salad
(Photo: Tzvika Tischler)
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In a bowl, mix together two diced tomatoes with cubes of bread. Add basil leaves, half of the olive oil, and season with salt, pepper, and two minced garlic cloves.
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Create a pocket in each chicken breast and fill it with the salad mixture. Close the pockets using toothpicks and season the chicken breast with salt and pepper.
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Pour the remaining olive oil into a skillet and sear the chicken breast for about 3 minutes on each side. Add the diced tomatoes, marjoram, and minced garlic, and sauté for a minute.
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Add water to the skillet and cover with a lid. Cook for an additional 6 minutes.
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Remove the toothpicks and slice the chicken into rings. Serve with the remaining sauce from the skillet.
