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Chicken fillet wrapped in kaiser

Chicken fillet wrapped in kaiser



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I portioned the chicken breast as small slices, beat the meat and gave it through the mixture of rosemary, paprika and salt.

After that, I sliced ​​the piece of kaiser along its length, then rolled each chicken fillet into a strand of kaiser, catching the ends with toothpicks.

I put the rolls next to each other in a stove tray, I sprinkled pepper powder on top and I poured the wine.

I covered it with aluminum foil and left it in the preheated oven, over low heat, for 2 hours. In the last 10-15 minutes, I left the tray uncovered, to lower the wine sauce and to brown the rolls nicely. Then I turned off the fire and took the tray out of the oven.

Put 2-3 fillets per serving and serve with french fries and baked pepper salad or pickles.




Chicken fillets wrapped in kaiser - Recipes

Ingredient:

  • 1 chicken fillet
  • 200 g parsnips
  • 1 sprig of thyme
  • 2 cloves of garlic
  • 1 leek stalk (white part)
  • 1 tablespoon butter
  • salt and pepper to taste

The first step in preparing the recipe for chicken fillets with parsnip puree is to clean the fillet and put it in a baking bag. Add thyme, butter and peeled garlic cloves, a pinch of salt and pepper. Seal the bag trying to get as much air as possible.

Put the envelope in a tray and transfer it to the oven heated to 180 С for 40 minutes. When the chicken is ready, take it out of the sachet, set it aside and keep the liquid.

Peel a squash, grate it and cut it into cubes (you can replace it with parsley root or celery), cut the leeks into thin slices & # 8211 only the white part, put the vegetables in the pan and add water to cover them.

Boil the water, cover halfway and simmer until the parsnips become soft.

Drain and set aside the liquid. Add the liquid obtained from the chicken and strain until you get the consistency of a puree. Add from the parsnip broth, if necessary. Season with salt and pepper.

Put the puree on the plate, then arrange the thinly sliced ​​chicken fillet on top.

The recipe is suitable when you have chicken and vegetables of your choice in your personalized diet.

If your answer is yes, we are glad you found us! Our mission is to help you gain and maintain the perfect weight, feeding you in a healthy way. This is entirely possible with the help of a diet designed especially for you. We hope we find it useful.


10 tasty recipes with chicken breast

When you hear about chicken breast, do you think of the word & ldquoplictisitoritor & rdquo? It doesn't have to be that way. We give you some recipe ideas that help you get juicy and delicious food.

1. Chicken breast with mustard sauce

2. Chicken breast with mushroom sauce

3. Chicken breast with feta wrapped in bacon

4. Chicken with broccoli and lemon

5. Chicken breast with peaches and basil

6. Chicken breast roll

7. Chicken breast with Dijon sauce

8. Moroccan stew with chicken, artichokes and carrots

10. Put in beer sauce

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Top recipes Gumbo and ruxul very important

Gumbo is a Louisiana soup or stew that reflects and combines the rich cuisines of Indian, French, Spanish and African regional cultures. The word & quotgumbo derives from the African term okra, & quotgombo & quot, and first appeared in print in 1805. Filé gumbo, a thickened version of filé powder (sassafras leaves), used by the Choctaw Indians 20 years later.

There are no hard and fast rules for making gumbo beyond the basic roux, okra or filé powder and your imagination.

There are probably as many distinctive recipes for gumbo as there are chefs in Louisiana.

The important Roux

A roux is a thickening agent, obtained from greasy cooking flour. The fat used in a roux can be butter, shortening, lard, oil or even drops of bacon. The more it cooks, the darker it becomes, which will add more flavor, but will decrease the ability to thicken. There is also a traditional light or blonde Cajun version that uses only vegetable oil and flour.

To make roux, combine fat with an equal amount of flour - 1/2 cup of each will make a good amount and any excess can be stored in the refrigerator. (Many cookbooks require less fat than flour - 2/3 cup oil to 1/2 cup flour is a common ratio). Pour the fat into a black pan over low heat. When hot and fluid, sprinkle the flour in a moment, stirring. Stir constantly until brown (this can take 20 to 30 minutes) immediately remove from heat or add ingredients as required by the recipe.

If it burns even a little, throw it away and start again. You can also make roux in the oven or microwave.

The best Gumbo recipes

Now that you have mastered the essential roux, it's time to make some gumbo. Here are six recipes to try.
Gumbo sausages and shrimp

This classic gumbo recipe includes the quintessential Cajun trio of onions, celery and bell peppers.

Andouille sausages bring a little warmth to the dish and shrimp add a nice seafood flavor.

Truly classic, this gumbo includes a roux, okra and file powder. It is best served over a mound of white rice.

This recipe calls for creating your own Cajun spice blend, combining a variety of spices, including sweet paprika, oregano, chili powder and cayenne pepper.

Ideal for the whole family or perfect for a comfortable dinner with friends. A traditional recipe without shellfish.

A gumbo flavor without cooking time! Once you've made roux, it's up to the slow cooker to get the job done.


Step-by-step photo recipe for homemade cured chicken breast

Dried chicken breast - a delicacy that is easy to prepare and extremely nutritious. Such meat is easy to cook with your own hands at home, because you do not need to have special devices and units to get it. We declare with confidence: cooking is easier than this!

You can cook a delicious dried cured chicken breast all year round, but you should pay attention to the fact that in the warm season there are a lot of insects, from which the meat must be well protected, and in extreme heat, the breast must be salted and pickled a little more.

We all strive to diversify our diet as much as possible, but often, and especially in winter, it becomes more limited and monotonous. In the old days, when there were no refrigerators, people stored food for future use in a variety of ways. This is especially true for products that contain animal protein. The meat and fish were salted, dried, smothered and left covered with fat, restricting access to the air and also dried.

Jerky can be kept for a long time, so this method was considered one of the best after salting. Cured meat does not age and retains its original taste for a long time.

Chicken, namely the breast, is the tenderest and weakest, so we decided to cook a delicacy from it, as the most suitable. In addition, it contains a small amount of calories and can be consumed by people who calculate them carefully.

A simple and understandable step-by-step recipe with step-by-step photos will tell you how to cook a dried cured chicken breast with your own hands at home, and even the youngest and most inexperienced host will be able to cook this delicacy magnificent and amazingly delicious from ordinary white chicken, without the need for unnecessary emotions and emotions ..

Ingredients

  • Chicken breast, 4 pcs.
  • Port white wine, 50 ml
  • Granulated sugar 1 tbsp. IT.
  • Table salt 1 tbsp L.
  • Juniper berries 10 pcs.
  • Black peppercorns 1 tbsp.
  • Rosemary 1 tbsp.
  • Ground paprika 1 tbsp.
  • Ground coriander 1 tbsp.

We will start preparing an amazing delicacy with the preparation of chicken breast. Of course, the best choice for harvesting will be the breast of a young homemade chicken, raised with love and natural food, but the chicken sold in stores will also work. Once we have decided on the meat and its quantity, let's start preparing a dry delicacy. We will wash the prepared meat in cold water and of course we clean it of films, and then we will get rid of the excess moisture by wiping it with paper towels.

In a deep bowl, mix the port and sugar, salt, rosemary and pepper until gruel is formed. Juniper berries that can give a delicate aroma, rinse in running water and spread for a while on a paper towel to remove excess moisture. After that, we will perform a simple operation: put a berry in a spoon, cover it with another spoon and press it well, then send the crushed spice in a fragrant layer.

Put the breasts in a bowl with a cover one by one and wrap them well with spices. Mix the meat in such a state, as shown in the photo, then cover it with a cling film or a well-fixed lid and send it two, and preferably three days in the refrigerator for soaking and salting. Stir the fillets from time to time to prevent a large amount of juice from forming in the bowl and the bottom of the meat from getting wet..

After a while, the chicken breast should be taken out of the fridge and grated completely, using the back of a knife or spoon, spices, pressing lightly on the meat, then sprinkled with pepper and coriander.


Liver bite and fillet muscles

Preheat the oven to 190 ° C (position 5). Put the potatoes in a large saucepan and pour enough boiled water to cover them. They are boiled. When they boil, boil for another 5–5 minutes or until tender. Drain well, but be careful not to break the slices.

While the potatoes are boiling, heat the oil in a Teflon pan and brown the liver slices on both sides for about 1 minute, turning them once. Put the liver in a saucepan.

Add the ham, onion, turnips and carrots to the pan and fry for 10 minutes or until the ham and onion turn golden. Sprinkle the flour over the vegetables, mix and then pour the broth. Add sage, 2 teaspoons of mustard and salt and pepper to taste. Bring to the boil, stirring.

Ham and vegetable mixture are placed over the liver. Arrange the potato slices on top, overlapping them and completely covering the vegetables and liver. Melt the butter in a saucepan over low heat and add the remaining 1 teaspoon of mustard. Grease the potatoes with the mustard with butter and add more salt and pepper.


Chicken breast in creamy sauce in the oven & # 8211 the meat is so soft and juicy that it melts in your mouth & # 8230

Today we present you the recipe of the tastiest and juiciest chicken fillet ever tasted! The chicken fillet is bathed in cream sauce, covered with cheese crust and baked. Thanks to this creamy sauce, the chicken fillet is incredibly tasty, very tender and juicy. This appetizing chicken fillet combines perfectly with pasta, rice or mashed potatoes.

ingredients

Method of preparation

1. Season the chicken fillet with salt and pepper on both sides.

2. Then heat a frying pan with oil and fry the fillet on both sides until golden brown.

3. Grind the garlic and add it to the cream, put the mustard and thyme strands, season with a little salt and pepper, mix all the ingredients well.

4. Grate the cheese.

5. Move the fried chicken fillet into a baking tin.

6. Pour the cream sauce on top, sprinkle with grated cheese and bake the fillet in the preheated oven at 200 degrees for 20-25 minutes.

7. Do not keep the fillet in the oven for a long time, as it must remain juicy.


Cut chicken fillets with vegetables into foil

Foil cooking is one of the most interesting methods of heat treatment, which allows you to save almost all the aromatic substances and energy value.

  • Chicken breast & # 8211 600 grams
  • Eggplant Medium & # 8211 1 piece
  • Small tomatoes & # 8211 2 pieces
  • Onion & # 8211 1 chap
  • Garlic & # 8211 1 tooth
  • Spices for chicken & # 8211 1 bag
  • Cheese & # 8211 150 grams
  • Salt & # 8211 to taste.

In a deep glass bowl, chop the fillet spices. Wash, peel and cut rings with eggplant, tomatoes and onions.

Cut thick slices of square cheese. Making a foil boat.

In the middle I put the meat, on top layers & # 8211 onions, tomatoes, grated garlic, eggplant and finished with cheese. So we make several portions. Close the foil.

Turn on pastries on the device and cook for 45 minutes. The foil can be removed or left before eating.


7 Tasty Recipes Good For Your Metabolism

The Metabolic Balance personalized nutrition program was designed based on the practical idea that a bland diet cannot be a long-term solution. If we feel on a diet or diet, we will not last until a few weeks and then we will return to our usual eating style.

At Metabolic Balance, we are proud to offer a variety of meal plans based on long lists of foods chosen for each person enrolled in the program. These individual food lists allow for varied and tasty combinations.

Here is a selection of 7 illustrative recipes for what the Metabolic Balance custom diet looks like on plates.

In some recipes there are several protein and vegetable options, so that the recipes can be adapted by those who do not have that initial protein or vegetable on their list or are in phase 2 of the program. The four phases of the program are explained here.

We do not include quantities in this article. They must be customized for each, & icircn according to individual parameters and weight goal.

#1. Chicken skewers with vegetables

It should not be missing from a #metabolic #barbeque. Cut the chicken breast fillets into cubes, marinate them for a few hours with spices and a little oil and then mix them with peppers, zucchini and mushrooms. Super tastes!

Chicken can be replaced with other proteins in the plan: turkey, beef.

#2. Avocado stuffed with feta, tomatoes, cucumbers, pomegranate and lemon & acircie sauce

The authentic taste of summer! If you don't have an avocado plan, you can replace it with bell peppers or zucchini. Yummy!

#3. Grilled beef on a bed of vegetables

The great part about Metabolic Balance is that you can enjoy the simplest ways to eat many variants, just by changing them a little. Today we have a grilled steak on a bed of grilled parsley root, onion, tomatoes and basil with fresh pepper and coarse sea salt.

  • grilled parsley root,
  • onion
  • tomatoes
  • basil
  • fresh pepper
  • coarse sea salt

Beef is recommended for those who have this type of protein & icircn plan, maximum once a week & acircnă.

# 4 Salad with beef fillets

Simply mix the salad and vegetables and add a protein component. Offer variety to your plates by creating new and different combinations. Here we use grated carrots, lettuce, cucumber, green onions, some hot peppers and baby spinach combined with cooked beef fillets & icircn own juice.

I seasoned the meat a little, wrapped it in aluminum foil and put it in the oven. For the dressing I used vinaigrette sauce.

  • Baked beef fillets & icircn own juice
  • grated carrots
  • lettuce
  • cucumbers
  • green onions
  • green pepper
  • baby spinach
  • vinaigrette sauce

If you don't have beef in the plan or have already eaten a portion in a week, replace it with another protein in the plan: chicken, turkey, fish.

# 5 Zucchini with mozzarella

What is hidden under the slices of zucchini? Mozzarella! It looks elaborate, but it's simple and effective!

Slice zucchini lengthwise into thin slices and mozzarella into thick slices. Fry the zucchini briefly so that it is soft. Wrap the pieces of mozzarella in the pumpkin slices and cut everything short, in the pan.

Other protein variants can be used instead of mozzarella, but they may require separate cooking.

# 6 Vegetable bowl with avocado and protein of your choice

Can you find the protein component in this colorful combination? True & ndash & icircnca has not been added & icircnca. Choose & icircn according to your plan. Chickpeas, fish or chicken are all good options.

It is important to choose a single protein component. And, just as important, enjoy the meal!

  • avocado
  • lettuce
  • cucumbers
  • spinach
  • Red cabbage
  • pepper
  • carrot
  • broccoli
  • radishes
  • zucchini
  • it can be served with chickpeas, fish fillets, chicken or other protein from your Metabolic Balance plan

# 7 Bake the oven

  • a portion of ricotta
  • carrot
  • broccoli
  • cauliflower
  • pod peas
  • salt
  • pepper
  • marjoram
  • 1 teaspoon coconut oil

Peel the vegetables, cut into small pieces and blanch briefly. Put a teaspoon of coconut oil in a frying pan, add the vegetables and leave for a few minutes until lightly browned. Preheat the oven to 220 ° C. Season the vegetables with salt, pepper, marjoram and chives. Remove the pan from the heat, add the ricotta, put everything together in a ceramic oven for 7 minutes. Good appetite!

The effectiveness of the Metabolic Balance program is given by the personalization of food plans based on blood tests (36 values), measurements, medical history, food preferences and possible food intolerances and allergies.

The recommendations in this article are indicative. Contact an accredited physician-counselor for personalized information.


Potato tartlets with chicken fillets in garlic and cheese sauce. The aperitif that will surprise everyone!

"Potato tartlets stuffed with chicken fillets in cheese and garlic sauce" are an extraordinary appetizer for festive meals and various events. These little delicacies look spectacular, they are delicious and very appetizing.

The delicacies of potatoes will be a real culinary treat for all guests, the attractive appearance and the phenomenal taste will not leave anyone indifferent!

ingredients

Method of preparation

2. Pour a glass of water into the pan. Then add the mayonnaise and place the chicken pieces, seasoned with salt.

3. Saute the meat for about 30 minutes.

4. Then add the crushed garlic.

5. Peel the potatoes and grate them, add salt to taste.

6. Grease the muffin tins with oil.

7. Place the grated potatoes, forming baskets, place the chicken with garlic in the middle.

8. Place the tartlets in the preheated oven at 240 degrees for 25-30 minutes.

9. Grate the cheese and finely chop the green onion. Sprinkle them over the tartlets.

10. Bake the tartlets for 5 minutes to melt the cheese.