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Put the breadcrumbs in a plate, add the spices and chopped walnuts. We don't have to grind it, but just cut it into pieces with a knife.
The chicken breast is washed well, portioned (I cut it into strips like Shanghai chicken) and put in a plate with flour.
Pass well through the flour, then through the beaten eggs with a pinch of salt and then through the breadcrumbs with walnuts and spices.
Fry in hot oil and remove when browned, on a plate in which I put a napkin.
Serve with garnish of your choice, I preferred the mashed potatoes prepared with butter and milk.
SPICY CHICKEN CHEST
1-2 chicken breasts (500 gr)
1 leg patrol
5-6 cloves garlic
1 medium onion
1 small hot pepper
200 g sour cream
100 g parmesan (to top)
3 thick slices of bread soaked in milk and squeezedHow come:
We put the chicken through the robot or the mincer and then we mix it with the bread soaked in milk
and squeezed, eggs, greens, hot peppers (I put chilli sauce), garlic
and 2 tablespoons sour cream. We keep the rest of the cream to put on top.
Wallpaper a cake form with oil and breadcrumbs and place the composition in it,
leveling it with a spoon or spatula.
Place the remaining sour cream and 100 gr of grated Parmesan cheese on top.
Place in the preheated oven for 1 hour.
This is how it looks taken out of the oven:
Chicken breast wash, cut into large pieces, then fry (just until it changes color).
The vegetables (peeled and julienned onions, peppers cleaned of seeds, washed, cut into large strips zucchini peeled from the core with seeds, cut in half lengthwise, then sliced mushrooms sliced) add them over the chicken breast, stirring constantly, until they will soften and subtract from the vegetable liquid for about 20 minutes.
Season with salt, pepper and curry to taste.
In a bowl add milk, sour cream and flour, mixing everything with a whisk (to crush any lumps of flour), then it is added in suvoie in the frying pan (leaving the fire slow) over the chicken breast, stirring vigorously with the fork (so as not to cut the sauce), letting it simmer for a few minutes until it thickens milk sauce (if it comes out too viscous, you can add warm milk) for another 10-15 minutes.
Near the end, it can be seasoned with salt, pepper to taste and garnish with freshly chopped parsley.
This one food can be served with hot polenta and castrveciori pickled in brine or vinegar.
Simple grilled chicken breast with basil and strawberries
Chicken, strawberry, lettuce, basil and balsamic vinegar - here is the irresistible combination of ingredients in this recipe grilled chicken breast with basil and strawberries, simple, tasty and at the same time dietary.
Grilled chicken breast with basil and strawberries is a Low carb food rich in protein, which is relatively low in fat and calories. One serving contains less than 300 kcal, 7 g of carbohydrates, and, on the other hand, has up to 40 g of protein. I recommend serving it simply, but if you want, you can also add salad, quinoa, rice or baked potatoes.
This light food is great especially in summer, when we reduce the amount of food consumed naturally and prefer lighter foods. You can also enjoy it at dinner - it does not fall hard on the stomach, but at the same time it is full.
You can cook the chicken in a grill pan or on the outdoor or electric grill. You should not leave it on the fire too long to prevent it from drying out.
Simple grilled chicken breast with basil and strawberries is a delicious dish, so you should try it every time you feel like chicken. And don't forget the balsamic vinegar! Bon appetit :)
Mix the cherry jam, mineral water and sugar in a bowl and mix until the sugar is melted. Add the oil, rum essence and a powder of kamis grated salt. Quench the baking soda with lemon juice and add it to the bowl. Put the vanilla bean seeds. Mix the baking powder with flour, cocoa, cinnamon and nutmeg and gradually put it over the composition. Homogenize until you get the consistency of the cake dough. Add the finely chopped walnuts at the end.
Wallpaper a rectangular tray with baking paper and pour the composition. Bake the blackberry in the preheated oven at 170 degrees C, about 40 minutes, until it passes the toothpick test.
Meanwhile, prepare the icing: mix the sugar with the cocoa, water and oil and boil the composition for a few minutes. At the end, grind spices for kamis cakes.
Remove the cake from the oven and leave it to cool a bit, portion it, then pour the hot icing over it and decorate with ground walnuts.
We wash the chicken breast and cut it so as to obtain 4-5 slices that are neither too thick nor too thin. Sprinkle with salt and set aside for 10 minutes. Meanwhile, mix the cream, ketchup, crushed garlic, chopped parsley, pepper, ground walnuts, sugar and a pinch of salt.
Grease a heat-resistant dish with butter / olive oil, grease the chicken breast with the cream and walnut mixture, place the chicken breast slices in the bowl, cover with the rest of the mixture, cover the bowl with a lid and put in the preheated oven about 30 minutes. After this time, sprinkle the grated cheese and, covered, put the dish in the oven for another 15 minutes.
For the rice garnish with tomatoes, proceed as follows:
In a larger bowl, heat the olive oil and sauté the finely chopped onion. Add the small cubes of kapia pepper, rice and stirring constantly, cook for 2-3 minutes. Add the wine and when it has evaporated a little, add the tomato paste and water. Season with salt and pepper, add the bay leaves, cover the bowl with a lid and simmer for about 20 minutes. Do not allow the liquid to evaporate completely. Even if it has a little liquid, you can put out the fire because the rice will absorb all the liquid and it will swell.
Chicken breast in cheese and walnut crust is served with tomato rice.
Chicken legs with coconut
I saw a similar recipe, crispy chicken breast with coconut, in Good Food but also at Rachel Ray some time ago. I adapted the recipe after I had it in the pantry and the result was surprising: the chicken legs made a golden crust, uniform and very crunchy, and the rooster barely felt. A very interesting recipe, to try even if you are not a fan of dubious combinations.
& # 8211 6 chicken legs
& # 8211 2 egg whites
& # 8211 100 gr of coconut flakes
& # 8211 spices (salt, pepper, nutmeg)
& # 8211 oil for frying
It is preferable for the chicken legs to be skinless, because they will make the crust more beautiful but also because the skin is not at all the best friend of cholesterol. Then beat the egg whites, not too hard and season to taste. My opinion is that nutmeg is a basic spice in this recipe. Good!
We boil the thighs in salted water, and when they are cooked we drain them well in a sieve. Season the thighs, pass them through the egg white foam, then through the coconut, so that they are evenly covered. We fry them in hot oil, we don't need too much oil, but enough to cover the pan by 1/2 cm. Fry the thighs on all sides until the crust is golden. Remove the thighs on a napkin to get rid of excess oil. Because the coconut flakes brown very quickly, heat the oil well and then, during frying, keep the thighs on low heat.
The most suitable garnish seemed to me the french fries, but you can just as well eat the chicken legs in coconut crust with natural potatoes or simply with a salad, without the extra garnish.
Delicious recipe blog
- 2 dogs flour
- 2 eggs
- 1 cup sugar
- 1 sachet of vanilla sugar
- 1 tablespoon nesquik
- 1/2 cup milk
- 1/2 cup oil
- 1/2 teaspoon baking powder
- 240 g coarsely chopped walnut shit
- 9 tablespoons flour
- 9 tablespoons brown sugar (I used caster sugar)
- 150 g melted butter
- 3 tablespoons rum essence
- 2 teaspoons cinnamon
RECIPE PREPARATION Cake with crispy walnut crust:
In a bowl put the walnut kernels, flour, sugar, cinnamon, melted butter and rum essence. We mix all the ingredients, obtaining a consistent mixture.
Eggs are mixed with sugar and vanilla sugar. Then add the milk and oil. Mix the sifted flour with the baking powder and add it over the previous composition.
In a bowl put 4 tablespoons of the composition, then add the nesquik powder and mix.
Wallpaper a tray with baking paper / aluminum foil and a little oil. Pour the white composition into the tray and put the brown composition on top (I put it in a posh and drew lines above the white composition).
Sprinkle the crust over the dough, and after spreading it evenly, press lightly with your hand.
Put in the preheated oven for 30-40 minutes, looking from time to time so as not to burn (we test with the toothpick).
Method of preparation
Put the biscuits on the robot, then knead with the butter and chopped walnut kernels. It is spread in the shape of a cake, in an even layer, pressed with a spoon.
Boil 2 cups of water, along with 3 tablespoons of sugar. When the water boils, put the tapioca pearls and let it boil for about 30 minutes, on low heat. Drain, if syrup remains to boil, then cover and allow to cool.
The liquid cream is mixed until it hardens, then the tapioca pearls, the crushed pineapple fruits well drained of syrup and hydrated gelatin in cold water are added and then melted in a bain marie. Pour over the biscuit top and leave to cool for 2 hours or, preferably, from evening to morning.
Prepare the crust, caramelizing the sugar until it turns a light brown color, then add the walnut kernels. Remove from the heat and incorporate the 2 beaten eggs well, in the mixture of caramel sugar and nuts, stirring constantly with a spoon until it becomes a homogeneous mixture. Distribute evenly over the cake, quickly, while it is hot and leave for approx. 30 minutes in the cold.