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Stuffed chicken breast

Stuffed chicken breast


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Cut the chicken pipette into 4 fillets and beat well with a hammer. (I used only 3) Mushrooms are cut into thin strips as well as kaizer, cheese. The walnuts are fried a little and then smaller pieces are broken. On each chicken fillet are put nuts, kaizer, cheese and mushrooms, after which they are packed and caught with toothpicks.

Place the pipette and the remains of mushrooms and kaizer in the tray. Sprinkle with oil. Put them in the oven for 25 minutes, then remove them, put grated cheese on top and sour cream around them to form a sauce and let them brown. As a garnish, you can make peasant carnations.


Chicken breast stuffed with broccoli, potatoes and mozzarella & # 8211 is so tasty that it disappears immediately from the plate

Sometimes we have to diversify the dishes, which is why today I recommend you to try the chicken breast stuffed with broccoli, potatoes and mozzarella. It tastes incredibly good and is very easy to prepare. Even a beginner can make this recipe.

Ingredient:

  • 2 pieces of chicken breast
  • Broccoli, mozzarella
  • 2 eggs, 4 large potatoes
  • Wheat flour, salt (to taste), spices for chicken
  • Sunflower oil (for frying)

Method of preparation:

We cut the chicken breast into quite small pieces. We make a hole (the so-called pocket) in each piece of meat. Season the meat with salt to taste.Boil broccoli in salted water. In each & # 8220pocket & # 8221 we put a piece of mozzarella and two small boiled broccoli flowers. We peel the potatoes and grate them with large eyes.

Pass the pieces of meat through the wheat flour, then through the beaten egg, and finally through the grated potatoes. Put sunflower oil in a pan. When the oil heats up, put the chicken breast in the pan. Fry it on both sides until golden brown.Remove the chicken breast pieces from the pan and place them on a paper towel to absorb the excess oil. We can serve chicken breast stuffed with broccoli, potatoes and mozzarella with a vegetable salad.

If you have tried this recipe and you were satisfied with the result, I recommend you to share it with your friends. They will definitely want to taste the chicken breast stuffed with broccoli, potatoes and mozzarella. Good appetite and increase cooking!


Stuffed chicken

This Stuffed chicken, is a recipe old one that my mother cooked especially on holidays. It was just as appreciated then and now and it looks great sitting on the table full of goodies. The only change I made prescription is that I anointed the chicken on the outside with a spicy pepper paste (let me be more trendy :)))) with chutney ) otherwise I kept recipe original. Initially I had a heartbreak not knowing if it will be to my family's liking or not & # 8230 I set off and cooked stuffed chicken according to the mother's instructions. I can tell you that it was a complete success and mine were delighted. The only objection of some of us, that we just can't help but laugh at each other is that it was still a little spicy. My eldest daughter and I didn't mind this aspect because we are a hot, spicy fan, but on the next round I will give up the pepper paste (half :)))). It is your choice as you want it to be stuffed chicken , spicy or not. Next to extinguish the speed and to improve my consort I served a Caloian Riesling White of the Crama Oprisor with which I managed to make him forget about the burns caused by my spicy pasta.

Ingredients Stuffed chicken:
1 piece chicken at 1.5 kg-2kg
500 g chicken liver
3 boiled eggs
1 or raw
2 slices of bread
1 link green parsley
salt, pepper to taste
1 tablespoon hot pepper paste (or chutney optional)
1 piece bag for steaks

Preparation Stuffed chicken :
We take the 1.5 kg chicken but it can also be 2 kg and we carefully clean it of any remains of feathers, lungs and others. With the tail of a wooden spoon or a spoon with a longer handle, we remove the skin from the meat, being careful not to break the skin. After we have prepared the chicken in this way, we take care of the filling. Put 3 eggs to boil then clean them and cut them into small pieces. The washed and drained liver is cut into thin strips. We put the slices of bread in cold water until they soften and then we squeeze them well and we crush them with eggs and the liver already cut. Add to the whole composition the finely chopped green parsley, the raw egg and then season with salt and pepper to taste. With this filling we fill the space formed with the help of the spoon tail as well as we can and everywhere (both on the pulpits and on the chest, ribs, back & # 8230.), And the rest of the filling if we have left we place it inside the chicken. I sewed with a needle and threaded the skin from my belly and neck so that the filling would not come out during baking. Now I greased my chicken stuffed on the outside with a paste chutney of hot peppers and then I placed the chicken in the bag of steaks. I placed the bag of chicken in a tray and put everything in the oven until it browned nicely.

Take the chicken out of the bag and place it on a plate with golden potatoes or another garnish that you like best and the feast is ready to begin.


I hurried to take the picture and with the section so that I don't have any more photos.


Preparation

Preheat the oven to 180 ° C / stage 4. Spread the pistachios in a pan and bake for 3 minutes, until lightly browned. Transfer to a wooden tray, then finely chop.

Combine pistachios, parsley, sage, lemon peel, garlic and 2 teaspoons of olive oil in a bowl. Season with black pepper.

Cut the chicken breasts in half, horizontally, and flatten them to reach a uniform thickness of 1 cm. Put 2 tablespoons of herb mixture on a piece of meat and roll starting from the narrow end. If desired, place the roll on a piece of prosciutto. This is also wrapped. Tie the roll with kitchen twine and repeat the operations with the rest of the ingredients.

Heat the remaining oil in a large non-stick pan over medium heat. Fry the chicken rolls for 10 minutes, then leave to cool for 5 minutes. Remove the string and cut into slices for serving.


Preparation

Preheat the oven to 180 ° C / stage 4. Spread the pistachios in a pan and bake for 3 minutes, until lightly browned. Transfer to a wooden tray, then finely chop.

Combine pistachios, parsley, sage, lemon peel, garlic and 2 teaspoons of olive oil in a bowl. Season with black pepper.

Cut the chicken breasts in half, horizontally, and flatten them to reach a uniform thickness of 1 cm. Put 2 tablespoons of herb mixture on a piece of meat and roll starting from the narrow end. If desired, place the roll on a piece of prosciutto. This is also wrapped. Tie the roll with kitchen twine and repeat the operations with the rest of the ingredients.

Heat the remaining oil in a large non-stick pan over medium heat. Fry the chicken rolls for 10 minutes, then leave to cool for 5 minutes. Remove the string and cut into slices for serving.


& # 8211 3 pieces chicken breast
& # 8211 cherry tomatoes
& # 8211 1 onion
& # 8211 100-130 g telemea
& # 8211 1-2 tablespoons sour cream
& # 8211 herbs (thyme, oregano, dill)
& # 8211 sare
& # 8211 pepper
& # 8211 unt

Crush the cheese with a fork and mix well with the herbs and cream. The chicken breast is washed well, beat a little and in each piece a pocket is cut on one side, which we fill with the prepared mixture. For safety, the meat can be tied with string. In a pan greased with a little butter, place the chicken breast pieces, the onion cleaned and cut into quarters and the whole cherry tomatoes. Sprinkle salt and pepper over it, possibly a little thyme.


& # 8211 3 pieces chicken breast
& # 8211 cherry tomatoes
& # 8211 1 onion
& # 8211 100-130 g telemea
& # 8211 1-2 tablespoons sour cream
& # 8211 herbs (thyme, oregano, dill)
& # 8211 sare
& # 8211 pepper
& # 8211 unt

Crush the cheese with a fork and mix well with the herbs and cream. The chicken breast is washed well, beat a little and in each piece a pocket is cut on one side, which we fill with the prepared mixture. For safety, the meat can be tied with string. In a pan greased with a little butter, place the chicken breast pieces, the onion cleaned and cut into quarters and the whole cherry tomatoes. Sprinkle salt and pepper over it, possibly a little thyme.


Chicken breast stuffed with ham, cheese and piquillo peppers

We can accompany chicken fillets with practically anything. It is a very weak type of lean meat. These months I have given you some chicken recipes with ideas on how to make chicken breast stuffed with spinach and cottage cheese, chicken breast stuffed with tomato sauce, or chicken fillets stuffed with cheesecake. Today we will prepare a version of these tabs, because the stuffed breasts we have ready today, come with piquillo peppers and blue cheese. Delicious and very tasty!

Preparation

He put it there Preheat the oven to 200 degrees while preparing each of the breasts.

We place the chicken breast on a kitchen board and with the help of a hammer or an element that helps us to crush them until they are very thin, about 2 cm wide. Once you've spread them all out, Put the slices of Serrano ham on each of them in length along each breast.

then put a few slices of cheese sandwich. With Edam cheese sandwiches are very juicy. Once we have the cheese set, with the help of a knife we ​​cut a few cubes of blue cheese, and I put it on top. It will be the center of our chicken packaging and the one that gives it all the flavor.

If you don't like blue cheese, you can try making them with tetilla cheese or a manchego cheese that you like, because they are also delicious.

Once we have all the cheeses, then we open the can of fried piquillo peppers and cut them into strips. We also place them on the chicken breast.

Carefully, We roll the breasts and so that nothing escapes from the inside, we hold them with the help of toothpicks until we form a roll with each of them.

We prepare a baking tray and place each of the breasts in it. In a bowl, add a few 6 tablespoons olive oil, a pinch of salt and pepper, and with the help of a brush we paint each of the laminated ones.

Bake the chicken breast at 200 degrees for 30 minutes. You will see that after that time they are well browned on the outside and juicy on the inside. Now, you just have to wait for it to cool down a bit and make each of the rolls into small cylinders and accompany your chicken breast with what you like best. Mashed potatoes, lettuce, french fries or french fries. You choose!

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Full article: Recipe »recipes» Chicken recipes » Chicken breast stuffed with ham, cheese and piquillo peppers



Comments:

  1. Maughold

    Dear respect

  2. Ruark

    It agrees, this admirable opinion

  3. Maurisar

    All with the coming ng!

  4. Samulrajas

    Not a bad question

  5. Glad

    aha thank you!

  6. Bocleah

    It agree, a useful idea



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