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Stuffed chicken

Stuffed chicken


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Carefully we start to untie the chicken, we can use a knife to take the skin off the meat, the cups and wings remain.

Boil all the meat for about 10 minutes in salted water and bay leaves.

The rice is washed and boiled.

Heat the onion, add the carrot, chopped pepper, rice, chopped meat, mix well and add enough water to cover the meat.

let it boil over low heat, at the end add the pasta and leave for about 5 minutes, turn off the heat, add the parsley, salt, pepper, crushed garlic and let it cool.

We fill the chicken with the obtained composition, at the end we catch it with a toothpick or sew it.

Mix all the ingredients for the marinade and grease the chicken, place in the pan and refrigerate for about 2-3 hours.

In the pan add 1 cup of water and a little oil before putting it in the oven for about 60 minutes


Stuffed chicken

Bring the soup together with the bay leaf, coriander and cumin to a boil.

Separately, chop the onion finely and fry it in oil together with the garlic slices.

When the onion has become glassy, ​​add the rice. Leave it on the fire for about two minutes, then pour half of the soup.

Boil the rice with the chicken soup until it evaporates. The rice must not be completely boiled (the grain must remain hard).

At the end, add the finely chopped greens. With this rice, fill the washed and seasoned chicken with salt and pepper.

Place the stuffed chicken in a pan and grease it with oil. Leave it in the oven for at least an hour.
From time to time, sprinkle with the rest of the soup.

TRICK
• Before filling the chicken, grease it on all sides with a little crushed garlic and rub it with two tablespoons of oil.

1 chicken
1 onion
4 cloves of garlic
300 g of rice
1.5 l chicken soup
1 bay leaf
1 teaspoon cumin powder
1/2 teaspoon coriander powder
parsley
oil
salt pepper


Stuffed chicken

Bring the soup together with the bay leaf, coriander and cumin to a boil.

Separately, chop the onion finely and fry it in oil together with the garlic slices.

When the onion has become glassy, ​​add the rice. Leave it on the fire for about two minutes, then pour half of the soup.

Boil the rice with the chicken soup until it evaporates. The rice must not be completely boiled (the grain must remain hard).

At the end, add the finely chopped greens. With this rice, fill the washed and seasoned chicken with salt and pepper.

Place the stuffed chicken in a pan and grease it with oil. Leave it in the oven for at least an hour.
From time to time, sprinkle with the rest of the soup.

TRICK
• Before filling the chicken, grease it on all sides with a little crushed garlic and rub it with two tablespoons of oil.

1 chicken
1 onion
4 cloves of garlic
300 g of rice
1.5 l chicken soup
1 bay leaf
1 teaspoon cumin powder
1/2 teaspoon coriander powder
parsley
oil
salt pepper


Stuffed chicken breast

Stuffed chicken breast is preferred by the whole family. That's why every year, for the holidays, I prepare this delicious, tasty and healthy culinary dish. It is a good-looking dish, rich in vitamins and proteins.

Ingredients

    • 1 boneless boneless chicken breast
    • 2 well-boiled eggs, cleaned, cut in half lengthwise, then each half cut into slices of about 3mm
    • 1 boiled carrot (whole) and cut in half lengthwise, then each half of the carrot cut into thin slices
    • 1-2 sour cucumbers cut in half lengthwise, then each half cut into thin slices
    • 1 capsicum pepper cut in half lengthwise, then each half cut into thin slices
    • 1 head of garlic (whole grains)
    • pepper
    • coarse sea salt

    Method of preparation

    First we split the chicken breast in half, then with the blade of a knife we ​​cut each piece from right to left (as if we were drawing a circle) so as to obtain a piece of breast as big as a notebook sheet. We put a piece of breast on a kitchen bottom, season with salt and pepper, then we start to fill the chicken breast. Put a slice of sour cucumber, then a slice of carrot, one of pepper, one of egg, then repeat until close to the other end of the breast (leave unfilled 2-3cm).

    Arrange the ingredients for the filling in rows

    Using the palms, roll from the outside to the inside, then fix with toothpicks.

    Chicken breast stuffed and fixed with toothpicks

    Place the stuffed breasts in a heat-resistant tray lined on the bottom with a tablespoon of oil, then add water to the middle of the breast, then add the garlic (whole grains) and a pinch of salt to the water. Put the tray in the oven (I put it directly on the oven plate, to make it faster) and leave it until the pints turn a dark golden color. While they are in the oven, add more water if needed, and from time to time with a spoon we put juice from the pan over the pieces of breast. When ready, remove from the pan and place on a plate platter.

    This is what a stuffed chicken breast looks like

    When they cool, cut each piece of breast into thin slices of approximately 1-1.5 cm.

    This is what slices of stuffed breasts look like


    How do we give a great taste to chicken breast?

    In order for this chicken breast stuffed with mozzarella to have a super taste, I marinated it very well before. I used orange juice, dried herbs, paprika, garlic and parsley. I added salt, pepper and olive oil. It is good to let it marinate for at least an hour. It is even better to leave it to marinate overnight or at least 6 hours. If you prepare it for dinner, you can marinate it in the morning before going to work. For lunch it can be marinated the night before. To fill the chest, I made notches on its width and in each I put mozzarella and slices of tomatoes. You can add other vegetables, but I preferred to limit myself to tomatoes.

    After you have prepared each chicken breast stuffed with mozzarella and tomatoes, all you have to do is put the tray in the oven. You can make a garnish separately or you can put some vegetables directly in the tray. Potatoes, carrots, onions, sweet potatoes, green beans, broccoli. If not, you can make a fresh salad and a garlic sauce with yogurt. When it's ready, just take it out of the oven and serve it. It is very good and cold and you can take it without problems as lunch at the office. In addition, it is a low-carb preparation, so perfect for a low-carb diet. For another Hochland mozzarella dish, I invite you to try my recipe for buns with mozzarella and tomato sauce. They are irresistible!


    1 chicken
    marinade
    2 tablespoons oil
    1 tablespoon paprika
    1 teaspoon curry
    salt
    pepper
    rosemary
    filling
    1 onion
    2 tablespoons tomato paste
    200 g of rice
    salt
    pepper
    green parsley
    1 carrot
    1 red pepper

    The first time we start to separate the skin from the meat (from the chest). From the chest I made the snails. We wash the chicken and leave it aside.
    In a frying pan, heat the onion a little, then add the grated carrot, the pepper and let it cook a little together. Add the washed rice in some water and water. Stir and simmer until the rice is ready. At the end we add tomato paste and spices to taste. Let cool.
    We fill the chicken with the rice mixture and sew it with thread.

    Mix all the ingredients well and grease the chicken well.
    Place the chicken in a tray lined with baking paper. Add a little oil and put in the oven until nicely browned

    Try this video recipe too


    • This recipe can also be prepared with cheese, instead of telemea and vegetables. That variation of the recipe is also called Cordon bleu.
    • If you want to exploit the appearance of the solid crust, you can crush 1 handful of corn-based cereals and roll them through the flour.
    • The ham you use can also be pressed with chicken, turkey or pork. Prosciutto crudo also suits the preparation.
    • After leaving the chicken to cool for about 15 minutes, you can remove the toothpicks or leave them for dinner.
    • If you want the chicken to have a rich flavor, you can choose to leave it to marinate before cooking.
    • The recipe for stuffed chicken breast can also be completed with carrot sticks, pumpkin, green beans and / or asparagus threads.
    • Optionally, you can also season the chicken with rosemary.

    Suitable gaskets


    Vegetables in the kettle! Ah, the beloved taste of childhood & # 8230

    I put the vegetables in a cauldron that reminds me of my childhood and the food made in it. I wanted something healthy, not fried or boiled, so I decided to put them all together, sprinkle them with a little oil of ours, throw a thin layer of salt on top and bake them, in the oven. I also added potatoes to the vegetable gang, which I cut into four. Also with the shell. I didn't use them in baked chicken stuffing because I didn't have to. I didn't think it was okay to fill a chicken with some potatoes. Plus they would have been harder than the rest of the vegetables anyway.


    A dish worthy of a luxury restaurant

    To prepare this recipe, you need the following ingredients:

    - 2 slices of white bread, crushed into crumbs

    - 60 gr of chopped green onions

    - 230 gr of pre-cut mushrooms

    - half a teaspoon of dried thyme

    - 1 clove of crushed garlic

    - 4 pieces of boneless and skinless chicken breast

    - 2 large eggs, beaten beforehand

    - 1 tablespoon of olive oil

    You should also have a cooking oil spray on hand.

    The preparation method is as follows:

    First of all, preheat the oven to 180 degrees Celsius, then put the bread crumbs in a plate, and in two others, flour and beaten eggs. Put a pan on the fire and spray oil on its entire inner surface. Put the mushrooms and onions to harden for 10 minutes or until they change color and texture. Then put the garlic and thyme and leave everything aside for 10 minutes to cool. Now is the time to add mozzarella cheese, but also salt and pepper to taste. Homogenize the mixture by stirring, but make sure that the pan is not close to the flame, because the cheese can melt.

    Next, using a knife, make a cut in each piece of chicken breast, without completely piercing the meat. Put a quarter of the mixture of vegetables and cheese previously obtained in each pocket thus obtained. Salt and pepper to taste the chicken breast pieces. After that, give each chicken breast through the flour, through the egg and then through the bread crumbs. Make sure you follow the order of the stages, to get the desired look and taste!

    Once you have passed this stage, put the meat in the pan greased with oil and leave it for 2 minutes on each side. The last step is to bake the chicken pieces in the oven for about 15 minutes.

    Try this delicious recipe too chicken stuffed with mushrooms and you will never get tired of preparing it!


    Stuffed Chicken Breast

    To start, prepare the filling.
    Peel a squash, grate it and cut it into cubes. These are fried in butter, after 10 minutes add the mushrooms (after I have washed them) cut into small pieces. Allow 5 minutes to penetrate, but with a lid on the pan.

    After I have stopped the fire, the composition is left to cool, then it is mixed with well beaten eggs. The composition mixes well, then add pepper and salt to taste.
    At the end add the finely chopped parsley. It is put to taste. The composition obtained is set aside until we prepare the chicken breast.

    The chicken breast is split in two, cut (each piece) on the side, obtaining a larger piece. Each piece is beaten in turn, as for snitel. Attention: The pieces of meat obtained must be small, so that they can be rolled.

    These pieces of meat are filled in turn with the composition obtained, putting the juice obtained in the filling. The pieces of meat are rolled in such a way that the composition does not flow. The chicken breast is caught with toothpicks, to stop the flow of the composition. Caution: Before using the toothpicks, you can keep them in water so that they do not burn in the oven.

    Place the chicken breast in the tray (with the side caught with toothpicks up), add a little salt, add the oil, then add water to half of the pieces of meat.

    Put the tray in the oven and leave it on the right heat. Leave it until the chicken breast has penetrated, if the water drops during cooking and the chicken is not ready, add a little more water from time to time.
    The chicken breast is served hot, after removing the toothpicks, along with the desired garnish.
    I served it next to the leek sauce:
    http: // www. Recipes. Ro / forum / diskii / sos_de_praz-9964 /


    Chicken stuffed with mushrooms

    1. First prepare the chicken, clean the skins, wash and drain the water. After draining well, grease both inside and out with butter, salt and pepper. To be tender, leave to cool while the filling is being prepared.

    2. The next step is to prepare the mushroom composition. Peel a squash, grate it and wash it in a few drops of water. I emphasize this process every time, because it is a secret of the kitchen, vegetables and meat soaked in water do not cook well. Finely chop the mushrooms and harden them with a little oil and finely chop the onions until they acquire a copper color. Leave to cool and in the meantime chop the greens, grate the cheese and add the breadcrumbs, salt and pepper and mix the composition well.

    3. Allow the oven to heat up. Remove the chicken and fill it with the mushrooms, and in order not to leave the chicken composition, it is caught with 2-3 toothpicks.

    4. Place the chicken and chopped vegetables, salt, pepper, oil and a little water on the tray.

    5. Put in the oven at a temperature of 160 degrees and sprinkle with the sauce from time to time.

    6. Towards the end, sprinkle the chicken with 4-5 tablespoons of white wine and a little butter and leave for another 5-10 minutes. Serve hot with rice garnish.


    Video: Γεμιστό κοτόπουλο με τυριά και μπέικον. FOOD VIDEOs (June 2022).


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