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Stuffed chicken breast

Stuffed chicken breast


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Take the chicken breast, salt it, put leurda leaves, over which it is placed, a layer of melted cheese, season with pepper, followed by a layer of ham, followed by another layer of leurda, over which a new layer is placed of melted cheese and put the paprika.

Roll the chicken breast, put a curry powder and stick with toothpicks on the side. The rolls thus formed are passed through flour, the eggs are beaten, they are salted and the rolls are passed through the egg and then again through the flour. Fry on both sides over medium heat.

Remove on paper towels, leave to cool and cut, place on a plate on which I have previously placed leurda leaves and garnish with multicolored peppers.


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


Chicken breast stuffed with broccoli

The best broccoli recipe, that's it! Chicken breast comes out tender, and the filling is a delicious combination. You prepare them in a short time and put them in the oven, during which time you can prepare a fresh salad, with which to serve the chicken breast stuffed with broccoli.


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!

The content of the article respects our principles of editorial ethics. To report an error, click here.

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


Stuffed chicken breast: healthy, tender, juicy

This stuffed chicken breast recipe is lighter than it looks, you don't think it takes a lot of skill to get this suggestive and colorful cut. To give the chicken more flavor, we will fill it with somewhat strong ingredients, such as gouda cheese and serrano ham, combined with vegetables such as tomatoes and spinach. When the children cut the chicken, the melted filling will tell me to eat it!

Ingredient: 3 chicken breasts, 6 slices of gouda cheese, 6 slices of serrano ham, spinach, tomato, milk, oil, salt and pepper

Preparation: We cut each chicken breast in half and open each half in the shape of a book. Let the breasts rest in the milk for a few hours in the refrigerator. After the maceration time, drain them very well and dry them with kitchen paper. We season them. Spread the fillets and layer one layer of cheese, another layer of ham, very thin slices of tomato and a thin layer of cooked spinach. We roll and tie with wire or a net. Leave them in the fridge for a while so that they adapt well. We spread them in oil and sauté them in a pan over high heat to seal the chicken well so that it does not release too much juice into the subsequent steak and does not dry out. Then we put them in the oven. When they're golden, we take them out. We can serve them with our own juices or with a light yogurt, cream or mayonnaise sauce.

The content of the article respects our principles of editorial ethics. To report an error, click here.

Full article: Recipe »recipes» Baked recipes » Stuffed chicken breast: healthy, tender, juicy


Stuffed chicken breast: healthy, tender, juicy

This stuffed chicken breast recipe is lighter than it looks, you don't think it takes a lot of skill to get this suggestive and colorful cut. To give the chicken more flavor, we will fill it with somewhat strong ingredients, such as gouda cheese and serrano ham, combined with vegetables such as tomatoes and spinach. When the children cut the chicken, the melted filling will tell me to eat it!

Ingredient: 3 chicken breasts, 6 slices of gouda cheese, 6 slices of serrano ham, spinach, tomato, milk, oil, salt and pepper

Preparation: We cut each chicken breast in half and open each half in the shape of a book. Let the breasts rest in the milk for a few hours in the refrigerator. After the maceration time, drain them very well and dry them with kitchen paper. We season them. Spread the fillets and layer one layer of cheese, another layer of ham, very thin slices of tomato and a thin layer of cooked spinach. We roll and tie with wire or a net. We leave them in the fridge for a while so that they adapt well. We spread them in oil and sauté them in a pan over high heat to seal the chicken well so that it does not release too much juice into the subsequent steak and does not dry out. Then we put them in the oven. When they're golden, we take them out. We can serve them with our own juices or with a light yogurt, cream or mayonnaise sauce.

The content of the article respects our principles of editorial ethics. To report an error, click here.

Full article: Recipe »recipes» Baked recipes » Stuffed chicken breast: healthy, tender, juicy


Stuffed chicken breast: healthy, tender, juicy

This stuffed chicken breast recipe is lighter than it looks, you don't think it takes a lot of skill to get this suggestive and colorful cut. To give the chicken more flavor, we will fill it with somewhat strong ingredients, such as gouda cheese and serrano ham, combined with vegetables such as tomatoes and spinach. When the children cut the chicken, the melted filling will tell me to eat it!

Ingredient: 3 chicken breasts, 6 slices of gouda cheese, 6 slices of serrano ham, spinach, tomato, milk, oil, salt and pepper

Preparation: We cut each chicken breast in half and open each half in the shape of a book. Let the breasts rest in the milk for a few hours in the refrigerator. After the maceration time, drain them very well and dry them with kitchen paper. We season them. Spread the fillets and layer one layer of cheese, another layer of ham, very thin slices of tomato and a thin layer of cooked spinach. We roll and tie with wire or a net. Leave them in the fridge for a while so that they adapt well. We spread them in oil and sauté them in a pan over high heat to seal the chicken well so that it does not release too much juice into the subsequent steak and does not dry out. Then we put them in the oven. When they're golden, we take them out. We can serve them with our own juices or with a light yogurt, cream or mayonnaise sauce.

The content of the article respects our principles of editorial ethics. To report an error, click here.

Full article: Recipe »recipes» Baked recipes » Stuffed chicken breast: healthy, tender, juicy


Stuffed chicken breast: healthy, tender, juicy

This stuffed chicken breast recipe is lighter than it looks, you don't think it takes a lot of skill to get this suggestive and colorful cut. To give the chicken more flavor, we will fill it with somewhat strong ingredients, such as gouda cheese and serrano ham, combined with vegetables such as tomatoes and spinach. When the children cut the chicken, the melted filling will tell me to eat it!

Ingredient: 3 chicken breasts, 6 slices of gouda cheese, 6 slices of serrano ham, spinach, tomato, milk, oil, salt and pepper

Preparation: We cut each chicken breast in half and open each half in the shape of a book. Let the breasts rest in the milk for a few hours in the refrigerator. After the maceration time, drain them very well and dry them with kitchen paper. We season them. Spread the fillets and layer one layer of cheese, another layer of ham, very thin slices of tomato and a thin layer of cooked spinach. We roll and tie with wire or a net. We leave them in the fridge for a while so that they adapt well. We spread them in oil and sauté them in a pan over high heat to seal the chicken well so that it does not release too much juice into the subsequent steak and does not dry out. Then we put them in the oven. When they're golden, we take them out. We can serve them with our own juices or with a light yogurt, cream or mayonnaise sauce.

The content of the article respects our principles of editorial ethics. To report an error, click here.

Full article: Recipe »recipes» Baked recipes » Stuffed chicken breast: healthy, tender, juicy


Stuffed chicken breast & # 8211 the most delicious and juicy meat of all!

We present you a recipe for delicious baked chicken breast. From a minimal amount of ingredients you get a particularly delicious, fragrant, rosy and juicy stuffed chicken breast. It cooks amazingly simple and fast, being perfect for days when you don't have enough time to cook. Enjoy your loved ones with such a delight and the family will be sure that you have spent hours in the kitchen.

INGREDIENTS

-300 minced meat (pork and beef)

-1/2 bunch of parsley (or other greens to taste)

METHOD OF PREPARATION

1. Cut the meat into larger pieces. Fry the meat, then sprinkle with salt and ground black pepper.

2. Peel and chop the onion. Peel a squash, grate it and cut it into small cubes. Mix the minced meat with the onion and bell pepper.

3. Add the garlic (chopped or pressed), egg, salt and ground black pepper.

4. Cut the mushrooms into thin slices.

5. Arrange the meat in a baking dish. Place a portion of minced meat on each piece of meat, then a few slices of mushrooms. Sprinkle with grated cheese. Shape in a well-preheated oven and cook the meat for about 35 minutes. Serve the meat hot.


Chicken breast stuffed with broccoli

The best broccoli recipe, that's it! Chicken breast comes out tender, and the filling is a delicious combination. You prepare them in a short time and put them in the oven, during which time you can prepare a fresh salad, with which to serve the chicken breast stuffed with broccoli.


Ingredients

1. Boil the broccoli pieces for 5-6 minutes in a saucepan with a lid. Strain the broccoli, mash it with the mashing utensil and let it cool for 10 minutes. Combine the cooled broccoli puree with grated mozzarella, salt and pepper.

2. Slice the chicken breast as for the slices and beat them with the slice hammer. Spread the chicken pieces and place 1-2 tablespoons of the filling in the center of each, then gather the meat around the filling and stick toothpicks to prevent them from opening.

3. Place the chicken breast stuffed with broccoli in an oven tray and sprinkle with salt, pepper, paprika and thyme. Put the tray in the oven for

50 minutes at 180 degrees, or until the steak is well browned on the outside.