Traditional recipes

Chicken breast stuffed with vegetables

Chicken breast stuffed with vegetables


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So choose two large and beautiful chicken breasts, separate the "small breasts", which are cut into cubes, as well as half a chicken breast. The remaining 3 halves of the chicken breast are beaten with a hammer for slices, preferably between two plastic sheets (so that they do not crumble and the pieces of meat do not jump all over the kitchen).

Finely chop the minced meat, along with 1/2 onion and garlic clove (I gave everything to the robot). Add chopped parsley, salt and pepper to taste and mix well.

Chicken breast slices are salted and seasoned; the carrot is cleaned and cut into sticks 8-10 cm long and 0.5 cm thick.

Place a third of the filling on each slice of chicken breast, then carrot sticks, alternating with pieces of green beans (I had frozen) or asparagus threads (or celery stalks, etc.).

Each slice of meat is wrapped like a large wire and fixed with toothpicks. In a frying pan, heat 2 tablespoons of extra virgin olive oil, in which the "packages" on all sides are browned in 3-4 minutes. As soon as the meat is browned, move it to a heat-resistant dish. Pour the remaining olive oil (1 tablespoon) on top, cover with aluminum foil and put the dish in the preheated oven at 190 degrees Celsius for 25-30 minutes. After this time, remove the meat from the oven and let it "rest" covered for about 10-15 minutes. Then remove the toothpicks and serve the chicken pipette with a garnish and / or salad to taste (in my case, it was a celery salad with carrot and apple).


Prepare in advance: combine butter, garlic and greens, wrap in cling film and place in the freezer. Beat the chicken breast like for schnitzels. Portion the butter on each schnitzel, roll and fix with toothpicks.

Pass the rolls through the egg, then through the breadcrumbs, then refrigerate for between 20 minutes and 2 hours.

Preheat the oven to the 6-200 degree C mark. Fry the rolls in oil until they are evenly browned and then transfer them to the baking tray and bake for 15 minutes, until the meat is completely penetrated.


& # 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.


Stuffed chicken breast

1. Clean the spinach leaf by leaf and scald it in salted water for a few minutes, then let it drain. Coarsely chop the spinach when it has cooled, mix it with the rubbed butter, Parmesan cheese and breadcrumbs.

2. Cut the breasts in half, cut them in half, salt them and sprinkle a little paprika. Grease with gorgonzola on the inside, in a thicker layer, then add a tablespoon of spinach.

3. Grasp the two parts with a toothpick. Heat oil in a pan and fry the chicken breasts on both sides. Take them out on a paper towel to drain the fat.

4. Wash the zucchini and tomatoes, slice them and fry them on the hot grill for a few minutes. Put them on a plate, sprinkle them with a little oil, lemon juice and a pinch of salt, and on top, put a piece of chicken cut wide, rosemary and a few olives.

SECRET. You can give up gorgonzola, but prepare the filling in the evening. Rub 100 g of butter until creamy, then add the drained spinach, Parmesan cheese and a little lemon juice. Put everything in a foil and roll so that you get a thin stick. Put in the freezer, and before frying, divide the bar into four and put a piece in each chicken breast.

2 pieces of chicken breast
300 g spinach
1 tablespoon butter
200 g gorgonzola
1 zucchini
2 tomatoes
1 tablespoon parmesan
1 tablespoon breadcrumbs
1 tablespoon olive oil
rosemary
sweet Boya
lemon juice
oil
salt


Broccoli is not even on the list of foods preferred by children. But if you know how to hide it in various dishes, you should not worry. So we thought of this recipe for chicken breast stuffed with broccoli, especially for moms who have capricious children to eat.

It is an easy recipe that is ready in about 45 minutes. The ingredients prepared below are for 4 servings, so it's the perfect idea for a quick and healthy dinner. And if you want to make this recipe even healthier, you can choose skim cheese. You can also control how much filling you use for each chicken breast. Serve this dish with a slice of rice or baked potatoes and sauteed vegetables.

INGREDIENTS

4 chicken breasts, without skin
120 grams of cream cheese at room temperature
1 cup fresh broccoli, steamed
1/4 cup grated cheese
2 tablespoons breadcrumbs
sea ​​salt
freshly ground black pepper

1. Preheat the oven to 205 degrees Celsius. Remove the skin and fat from the chicken breast. Season with sea salt and freshly ground black pepper. Put the chicken pieces in a bag and soak the meat with lemon, garlic and herbs. Grow each chicken breast slightly so that the broccoli filling can fit, and leave in the fridge for at least an hour.

2. Wash the broccoli well under a stream of cold water and separate into florets. Cook in a small steaming pan for 3-4 minutes. Drain the water and put the broccoli in the pan again, cutting it smaller if necessary. Add cream cheese, grated cheese, breadcrumbs and sea salt and black pepper, as desired. Divide the broccoli cream evenly between the 4 chicken breasts. Close the holes with toothpicks.

3. In a large skillet, brown the chicken over medium heat in hot olive oil for about 5 minutes on each side. Transfer the heat-resistant pan to the oven and let it cook for another 8-10 minutes. Serve with rice or baked potatoes for a complex dish.

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a large, boneless chicken breast, a red onion, a carrot, a piece of celery, 2-3 cloves of garlic, 300 g Champignion mushrooms, a red bell pepper, salt pepper herbs of Provence, two tablespoons of Worcester sauce, 100 ml olive oil, a few sprigs of green parsley, 16 thin slices of kaizer, a few black peppercorns, 100 ml dry white wine, a few bamboo toothpicks, 500 g mixture of frozen vegetables, 6-8 slices of toast

1. Cut the breast into 4 thin pieces that are lightly stretched with a wooden hammer of slices then season each piece with salt, herbs of Provence and pepper with lemon and let cool until we prepare the filling.
2. Peeled red onions are cut into juliennes, the carrot and celery are passed through a small grater, the garlic is thinly sliced, the pepper is sliced, as well as the peeled mushrooms.
Cook over high heat, all vegetables, in a drop of olive oil, until well softened, then season with salt and pepper, a powder of herbs from Provence and two tablespoons of Worcester sauce. Turn off the heat and add the finely chopped green parsley.

3. On each stretched and seasoned piece of breast, place 4 slices of kaizer and two tablespoons of vegetable filling, then tighten the ends with a bag and hold with 2-3 toothpicks, so that the filling does not run.
The breast pieces thus filled are placed next to each other in a higher shape (cake), sprinkled with a little olive oil, pour the wine, fill if necessary with a little water (juice from the tray to be close to the edge, but not to cover the chest) sprinkle a few black peppercorns, a few slices of garlic, grind another powder of herbs and bake for about 30-40 minutes, until the breast is browned on top Easy.

This stuffed breast is served with sauteed vegetables in a drop of olive oil and spicy and spicy bread croutons, which we prepare as follows.
& # 8211 cut the slices of toast into small cubes that are placed in a tray, sprinkle with a little olive oil, then season abundantly with lemon pepper, herbs and garlic powder, mix lightly with a fork and put in the oven until nicely browned.
Good appetite!

Try this video recipe too


a large, boneless chicken breast, a red onion, a carrot, a piece of celery, 2-3 cloves of garlic, 300 g Champignion mushrooms, a red bell pepper, salt pepper herbs of Provence, two tablespoons of Worcester sauce, 100 ml olive oil, a few sprigs of green parsley, 16 thin slices of kaizer, a few black peppercorns, 100 ml dry white wine, a few bamboo toothpicks, 500 g mixture of frozen vegetables, 6-8 slices of toast

1. Cut the breast into 4 thin pieces that are lightly stretched with a wooden hammer of slices then season each piece with salt, herbs of Provence and pepper with lemon and let cool until we prepare the filling.
2. Peeled red onions are cut into juliennes, the carrot and celery are passed through a small grater, the garlic is thinly sliced, the pepper is sliced, as well as the peeled mushrooms.
Cook over high heat, all vegetables, in a drop of olive oil, until well softened, then season with salt and pepper, a powder of herbs from Provence and two tablespoons of Worcester sauce. Turn off the heat and add the finely chopped green parsley.

3. On each stretched and seasoned piece of breast, place 4 slices of kaizer and two tablespoons of vegetable filling, then tighten the ends with a bag and hold with 2-3 toothpicks, so that the filling does not run.
The breast pieces thus filled are placed next to each other in a higher shape (cake), sprinkled with a little olive oil, pour the wine, fill if necessary with a little water (juice from the tray to be close to the edge, but not to cover the chest) sprinkle a few black peppercorns, a few slices of garlic, grind another powder of herbs and bake for about 30-40 minutes, until the breast is browned on top Easy.

This stuffed breast is served with sauteed vegetables in a drop of olive oil and spicy and spicy bread croutons, which we prepare as follows.
& # 8211 cut the slices of toast into small cubes that are placed in a tray, sprinkle with a little olive oil, then season abundantly with lemon pepper, herbs and garlic powder, mix lightly with a fork and put in the oven until nicely browned.
Good appetite!

Try this video recipe too


Recipe Chicken Breast with Peppers Filled with Vegetables

I propose an easy to prepare recipe, tasty and easy in terms of calories. More than likely, your guests at Saturday night's dinner will go home satisfied and on Sunday they will call to ask for your recipe.

Ingredients (4 servings):

  • 4 pieces of chicken breast of 150-200 g
  • 4 capsicums
  • 4 tomatoes
  • a zucchini
  • o vanata
  • a cucumber
  • an onion
  • a hot pepper
  • 100 g butter or 5-6 tablespoons olive oil
  • salt pepper

As we did in the case of Italian-style chicken breast, we wash the chicken breast pieces, season them with salt and pepper and fry them in about 50-60 g of butter.

Season with salt and pepper, and fry the chicken well on both sides. Due to the better taste, I recommend frying the chicken in butter.

While the chicken breast is frying, prepare the vegetables for the recipe. Cut the tomatoes, zucchini, onion, cucumber and eggplant into cubes (I suggest you leave it last because it oxidizes quickly). After we have finished frying the chicken breast, we put the vegetables in the remaining butter for 5-7 minutes, until they soften. Season with salt and pepper to taste.

We wash the peppers and cut only the top so that they can be filled with hardened vegetables.

In a heat-resistant bowl, put 4-5 tablespoons of hardened vegetables and place the peppers stuffed with hardened vegetables and a piece of chicken breast over the peppers. Cut the hot pepper into thin slices and throw them over the chicken, it will leave a special aroma to the chicken.

Put everything in the oven for 15-20 minutes, serve quickly after removing from the oven.


Stuffed chicken breast

Ingredient: a chicken breast, 50 g feta, salt and pepper, a red pepper, a few spinach leaves, a few pitted black olives, oil

Preparation: wash the chicken breast and dry it with a paper towel. Feta and pepper are cut into cubes and sliced ​​olives. Cut the chicken breast in half but not completely, break it up and beat the pieces with a meat hammer. Fill the breast with the slices of scalded and chopped spinach, with feta, peppers and olives, season, then close with toothpicks. Heat a frying pan, sprinkle with oil and put the chicken. Allow to brown well on both sides. Cut into slices and serve hot or cold.


3 recipes with chicken breast

Are you bored of the same grilled or baked chicken breast? We offer you some new recipes, much tastier.

Chicken is the most convenient choice for those looking to include lean protein in their diet. It cooks quickly and matches a lot of garnishes. But chicken is not such an easy meat to prepare. It is often faded, dry or overcooked.

It lacks flavor precisely because we are used to putting it only next to boiled vegetables or salad, we do not season it or we do not know how to highlight its qualities.

We decided to say goodbye to boring recipes with chicken breast and we offer you some surprisingly tasty and easy to cook: from a stew with artichokes to a roll of chicken breast with feta.

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