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Chicken breast in beer dough

Chicken breast in beer dough

Wash the chicken breast and cut it into cubes; season.

Beat eggs with a pinch of salt and pepper, add beer and mix.

At the end, add the flour and season to taste; add chopped parsley. The dough should be thicker than the pancake dough.

Put the oil in a pan and heat it well. The pieces of chicken breast are passed through the dough and put in the hot oil, after they are made on one side they are turned on the other.

Remove on an absorbent napkin and serve with a salad or au gratin vegetables.

Appetizer bags made of puff pastry and chicken breast - ideal for festive meals

If you want to surprise your guests with a unique aperitif, then you can opt for puff pastry bags filled with chicken breast and mushrooms. The recipe is easy to prepare, and the bags are very tasty, good-looking and filling. These appetizing bags will beautify the holiday table, serve them with pleasure!


- puff pastry dough without yeast

Method of preparation

1. Cut the chicken breast into cubes.

2. Fry the meat in a hot pan with oil.

3. Wash the mushrooms, cut them into slices and fry them in oil.

4. Peel an onion, finely chop it and fry it in oil until it becomes transparent.

5. Wash the parsley and dill, dry them with a paper towel and cut them into small pieces.

6. Grate the cheese.

7. Put all the prepared ingredients in a bowl and season with salt to taste, mix.

8. Roll the dough into a roll.

9. Cut the roll into pieces and spread them in a circle 4-5 mm thick.

10. Place the filling in the middle.

11. Tighten the edges at the top as a bag.

12. Tie each bag with a string of greenery.

13. Place the bags on a tray lined with baking paper or foil, greased with oil.

14. Grease the bags with beaten egg or egg yolk.

15. Place the mold in the preheated oven at 180 degrees and bake the bags for 20-25 minutes until golden brown.

Chicken breast in beer dough - Recipes

Chicken meat is high in protein. Chicken is also a good source of vitamins: B6, B12, vitamin D, but also iron and zinc, essential for maintaining a healthy body. Compared to other types of meat, chicken, without skin, has very little fat and many beneficial substances.

Selenium from chicken meat It is of fundamental importance for health, anti-aging, being a component of several major metabolic pathways, including thyroid hormone metabolism, antioxidant defense systems and immune function.

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Pea soup with chicken breast & # 8211 enticing recipe

A simple, light soup with a wonderfully interesting taste, perfect in any season. It can be eaten hot, cold and with or without eggs "rags" or croutons (I will not mention the latter in the recipe, we all know how to make croutons, right?).

500 grams of fine peas, berries (frozen or not)
2 eggs (for "rags")
a beautiful bunch of dill
a matching blonde onion
a clean chicken breast
2-3 carrots
a tablespoon of good oil (optional for the slow cooker version)

Preparation & # 8211 stove or hob:
We extract from the culinary arsenal a 3-4 liter pot in which we gently strain a tablespoon of clean oil, finely chopped onion and diced chicken breast and simmer everything mercilessly over low heat. When the onion has become translucent and fragrant, add it dearfully and gently water, peas and carrots cut into thin slices / rounds or according to our fine preference that guides our days.
Leave it to boil for about 30 minutes, then, if you choose the simple and good option - with the eggs "rags", beat the eggs in a bowl, add a little water and salt and gradually pour over the boiling soup. For those who prefer the version with dumplings & # 8230 good luck! The pot garnished with this goodness of soup is then left in the torment of moderate flame for another 30 minutes, stirring occasionally with care and a lot of skill. Finally turn off the noise and, at rest and cooling time, add dearfully chopped dill and chew whole wooden spoons.

Preparation & # 8211 slow cooker:
Amu, who has slow cooker, to receive its abundance and to rejoice soon because this soup comes out perfectly even in case of using this handcrafted tool.
The quantities in the list of ingredients are perfect for a 3.5-liter bowl, and if it is larger, multiply it proportionally. Obviously, we bypass the side with the casserole and put in the cooking container the diced chicken breast, salt, onion and carrots cut according to preference and then fill nicely with water up to an inch from the lip of the pot. Cooking is done on the second stage for four hours. About an hour before the end, add the eggs for & # 8222draps & # 8221 (as above) and then the dill.
I can say with my heart that the slow cooker version invariably tastes tastier than the one prepared by the classic method!

High steak recipe - spicy chicken!

Ingredients for steak recipes:
a chicken
6 tomatoes
a hot pepper
a bunch of parsley
4 tablespoons oil

Cut the chicken into pieces and wash well. Tomatoes are chosen more ripe because you will peel them and chop them finely. Over them add the finely chopped pepper and the finely chopped parsley. At the end, season with salt, pepper and paprika, to taste. Grease each piece of chicken with this paste. Put oil in a pan and put the chicken pieces. Put in the oven until the meat is well browned.

It's very good to have steak recipes which to prepare frequently. However, it is better to have someone to share them with. Enjoy these steak recipes and enrich your notebook with delicious recipes.

Oven to help

With the help of the oven you can cook a delicious dish of chicken fillets. The dough in the oven will turn incredibly crispy and will not burn exactly.

Of course, it can be called a useful mixture for a figure in which there will be no mayonnaise, because it is extremely harmful to the waist and hips. But what to do if, with the help of this more harmful sauce, you get a tasty plate.

For 2 servings of chicken fillets in baked mayonnaise dough, you need to:

  • 400 gr. chicken meat
  • 200 gr. mayonnaise (thicker)
  • 1 or
  • 100 gr. flour
  • 2-3 pepper and salt mushrooms
  • 2 dried basil mushrooms
  • 30 gr. butter
  • Parchment paper.

Wash the chicken well and dry. Add a pinch of salt, pepper and sprinkle with basil.

Make batter from beaten egg, flour, mayonnaise, mix well. It should be thick.

It is better not to salt the mixture, because the mayonnaise is quite salty, you can add flavor to the dough by adding basil to it. Everything, the mayonnaise dough for frying the chicken fillet is ready.

Preheat the oven to 200 degrees. Lubricate the parchment with oil. Put the fillet in the dough and put it on the paper.

Since the fillet is not cut, it must be in the oven for at least 30 minutes. During this time, the meat will reach the preparation and the crust will become a pleasant golden color.

This recipe is for & # 8220 lazy & # 8221 chefs who are busy with a variety of processes or who don't have time to keep track of the cake. You can safely forget about this dish for half an hour and start preparing other goods that require special attention.

I do not know how interesting and tasty to cook as a second course for a holiday? Our chefs have prepared a wonderful selection of recipes: hot dishes on the festive table. No guest will go hungry!

The editors of the site work hard to delight you with wonderful recipes. One of these is the recipe for cabbage with rice and minced meat. At first glance, this dish seems simple, in fact, it has some peculiarities in cooking.

Do you like birch sap? Then this article is for you. Describe in detail the entire technological process of preserving this most useful drink at home.

Ingredients Chicken breast schnitzel in breadcrumbs, simple recipe

  • 1 kg boneless chicken skin and skin, I had a box of 1020 grams of ready-sliced ​​chicken breast, sliced ​​about 80-85 grams each
  • 3 eggs
  • salt and pepper
  • flour
  • biscuit
  • oil / oil and butter / lard for frying schnitzel, to be in abundance, at least half a liter of fat

Preparation Chicken breast schnitzel in breadcrumbs

Meat preparation

1. As I mentioned in the list of ingredients, I bought ready-sliced ​​chicken breast. If you have a whole chicken breast, it will be sliced, with a sharp knife, into slices about 1.5 cm thick. Chicken breast for schnitzel is not beaten with a meat hammer! Being a very tender meat, it is enough to be sliced ​​into slices of equal thickness. If the slices are not exactly uniform, they can be equalized in the following two ways, which involve treating the meat more gently:

  • The pieces of chicken breast are placed on the shredder. Cover with a sturdy layer of nylon and tap lightly on the flat bottom of a saucepan / pan. This will apply equal pressure to the entire surface. Do not beat much, just enough to even out the thickness of the meat.
  • The pieces of chicken breast are placed on the shredder. Cover with a layer of sturdy nylon. Pass over them with a pastry twister, pressing gently, just enough to even out the thickness of the meat.

The recipe for chicken breast Blue cord I lightly beat the chicken breast slices, protected with a strong layer of nylon, just because that recipe requires softer pieces of meat that can be rolled / folded more easily. There is no need for such a thing in chicken breast schnitzel.

2. After slicing the meat, season the chicken breast pieces with salt and pepper on both sides.


3. Prepare the necessary for baking:

  • In a plate, we put the flour, about 4 tablespoons with a tip for the beginning, being able to complete if it is consumed
  • we break the eggs in a deep plate. Add a pinch of salt and beat them with a fork until they liquefy and form a little foam.
  • Put the breadcrumbs in a third plate. It should be enough to dress the meat well. In total, I consumed 150 grams of breadcrumbs for the 12 little schnitzels. Depending on the grain size of the breadcrumbs, it may enter more or less.
  • the spicy slices of meat are built on top of each other and placed so that we have them at hand
  • we also prepare a flat plate or a tray on which to place the schnitzels after baking

4. This is what my setup looks like, every time I make schnitzel: on the left I place the meat and flour, in the middle the beaten eggs, on the right the breadcrumbs and even more on the right, although it is not visible in the frame, imagine the tray on which I place the schnitzels ready to be fried.

An efficient and hygienic method of baking

5. One of the most unpleasant things that happens when you make schnitzel is that it loads your hands terribly with layers of flour and breadcrumbs, well glued together with egg. An unpleasant sensation! At the same time, something that makes us work harder and more imprecisely.

In order to never load your hands, choose with which hand you will touch the dry substances and with which the wet ones. I usually use my left hand to touch the meat and eggs. His right hand holds a reserve for flour and breadcrumbs.

Working like this, I don't have to stop working dozens of times to remove the thick layers of breadcrumbs and flour from my hands.

6. So, as explained in the previous point, I took the meat with my left hand. I put it on the flour plate. With my right hand I sprinkled a little flour on top of the chicken breast slice, so as not to touch the wet surface. I rolled it well, then through flour, on both sides, using my right hand. Shake well the slices of meat and the excess flour that could have adhered to their surface. Otherwise, the crispy crust will come off the meat after frying!

7. With my right hand I let the slice of meat dressed in flour slide into the plate with beaten eggs. I roll it well with my left hand, making sure it has an egg on the whole surface. Lift the slice of meat from the egg plate (with your left hand) and hold it slightly above it to drain. We then transfer it to the breadcrumbs.

8. The slices given through flour and egg are rolled well in breadcrumbs, to cover the entire surface, then shake gently. As you can see from the photo below, I use my right hand.

9. Following this procedure that I got used to so I would not even conceive of doing otherwise. The work goes fast and in a short time the tray prepared in advance is filled with schnitzels ready to be fried.

How to fry schnitzel

The belief spread that frying would be harmful. If we think about it, however, some of the healthiest diets in the world use frying in an oil / fat bath on a large scale. I only remember the Japanese one, in which fried tempura dishes are very popular.

Other schnitzel recipes:

Stuffed schnitzel, Serbian recipe

Adevărul este că prăjirea în baie de ulei sau alte grăsimi nu va încărca deloc preparatul dacă temperatura este suficient de înaltă, așa încât preparatul să formeze instantaneu o crustă rezistentă la suprafață, care să nu permită îmbibarea acestuia cu grăsime.

Pentru șnițel, se pot folosi diverse grăsimi sau combinații de grăsimi. În mod tradițional, se folosește un amestec de untură de porc și unt. Putem folosi doar untură, ulei și unt (pentru că uleiul va ridica punctul de fumegare al untului și acesta nu se va arde) sau doar ulei. E important ca acesta să fie turnat într-o cratiță sau tigaie largă, cu fundul gros, bine încinsă, într-un strat adânc de minimum 3 degete bune. E important ca șnițelul să nu se pună la prăjit decât după ce uleiul a atins 170°C. Dacă nu aveți termometru, puteți aproxima băgând în ulei coada unei linguri de lemn. Dacă în jurul acesteia pornesc bule jucăușe de aer, atunci uleiul e suficient de încins.

Când se pun șnițelele la prăjit, grăsimea trebuie să sfârâie plăcut în jurul lor. Asta înseamnă că temperatura este perfectă pentru prăjire. Astfel vom obține șnițele cu o crustă crocantă și deloc unsuroasă. Șnițelele din piept de pui se prăjesc pe ambele părți până devin aurii. După prăjire, se scot pe o tavă/farfurie dinainte pregătită, așternută cu hârtie absorbantă de bucătărie, pentru a drena ultimele picături de ulei de pe suprafața acestora.

Șnițel din piept de pui în pesmet, rețetă simplă – servire

Cu toate că știu bine că există oameni cărora chiar le place șnițelul de pui (și nu doar de pui) rece, eu nu concep să-l consum decât cald, atunci când crusta este crocantă și interiorul fraged și suculent. Șnițelul din piept de pui se poate servi alături de garnitura preferată, de exemplu cartofi crocanți la cuptor și o salată de crudități sau un sos sau doar cu o salată. Mie îmi place cel mai mult alături de salata de cartofi.

Appetizer pancakes stuffed with chicken breast

A delight for everyone in the house, Appetizer clams stuffed with chicken breast, is the proposed recipe below.
pepper belongs to the family Piperaceae. It is of several types: black, white, green, red, pink. It can be called the king of spices, being used in the vast majority of countries, in many dishes. The country of origin is India, then it was cultivated in Indonesia and Malaysia.
Pepper contains potassium, manganese, vitamins K & C, calcium, copper, iron, chromium, fiber. Prevents intestinal gas, has antioxidant, anti-inflammatory and antibacterial effects, plus provides energy.
It is used in the seasoning of many culinary dishes: meat dishes, vegetable dishes, sauces, fish dishes, salad dressings, soups and even certain drinks.

Photo: Appetizer clams stuffed with chicken breast & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must for cl & # 259tite:
2 ouă
1 pinch of salt
1 can & # 259 milk
1 can & # 259 ap & # 259 mineral & # 259
dried vegetable spice
chopped green parsley
2-3 linguri ulei
f & # 259in & # 259 c & acirct comprinde
& Icirc & # 539i need for stuffing & # 259 & # 537i crust & # 259:
1 chicken breast
2 onions
1 large carrot
2-3 linguri ulei
ground white pepper
2 ouă
200 ml oil & icircncins
Preg & # 259te & # 537ti a & # 537a:
Put the meat through a mincer. Peel an onion, grate it and squeeze the juice. After it softens, add the finely grated carrot and the minced meat. Season the composition and you will laugh after the meat has boiled. Take the pot off the heat and add 1-2 tablespoons of breadcrumbs to bind the composition.
Mix the ingredients for the dough and bake the pancakes in a non-stick pan greased with oil.
Fill the cups with meat compositions, roll them and pass them through the beaten eggs, then through the breadcrumbs. Preheat the oil bath and remove them from the absorbent cloth. When they are still cold, cut them obliquely, in 2 trunks. You can serve them with a tzatziki sauce, made from grated cucumber, with yogurt, sour cream, garlic and olive oil.

Preparation: 40 minutes: Baking: 25 minutes
Re & # 539et & # 259 de Manuela Solcan, Ion & # 259 & # 537e & # 537ti, jud. Boto & # 537ani

Enchilada de pui cu sos mexican

Datele nutriționale furnizate la unele rețete sunt estimative, iar rolul lor este doar informativ. Valorile nu pot fi garantate și nu ar trebui utilizate în tratamentul afecțiunilor medicale.

Secțiunile de echipamente și ingrediente de mai sus pot conține linkuri afiliate către produse pe care le folosesc și le recomand.

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Good appetite!

Ți-a plăcut rețeta? Dă-o mai departe!


Pui la bere

Puiul este unul dintre al nostru scene ca de obicei. Există multe rețete care sunt delicioase și este ușoară pentru cină (ne ajută să avem grijă de linie).

Una dintre aceste rețete este aceasta "Pui la bere". De obicei o fac cu bețe, dar se poate face cu 1 kg de pui tocat. Sosul de roșii cu bere este delicios și este greu să nu mai scufunzi pâinea în el.

Rețeta este de la Marga Núñez Frasquet, pentru „Rețetele prezentatorilor noștri”.