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Chicken breast roll with sausage in the middle

Chicken breast roll with sausage in the middle

I had last night's sausages left and I thought of preparing them differently .... there are many options for sausages!

  • 1 kg chicken breast
  • 8 sausages
  • 3 eggs
  • mustard
  • biscuit
  • flour
  • salt
  • 2 tablespoons sweet milk

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken breast roll with sausage in the middle:

Slice the chicken breast and beat as for the snails.

Eggs are mixed with a little mustard, salt, sweet milk and flour.

Grease the chicken breast with a little mustard, place the sausage in the middle and roll. Weave first with flour, then with egg composition and breadcrumbs. Fry in hot oil on all sides.

I served it with green bean salad with mayonnaise.


Homemade chicken ham

Homemade sausage at least as good as the one you bought. The same fine, juicy texture and even the same color. It bears no resemblance to the texture of boiled chicken. The advantage in preparing this sausage at home is that only salt and sugar are used for processing. They are mandatory, the rest you decide what else to add. I would like you to try this recipe, along with pork ham, so that you only have appetizers on the Easter table. homemade. This is how we can manage to change the negative charge of the word "sausage" with something it was once.


Chicken breast rolls with butter and egg filling. A great pleasure!

The chicken rolls are tender and juicy on the inside, and their surface is covered with a crispy crust. You can bake them in the oven or cook them on the pan, covering them with a lid. We filled them with butter and eggs. If you want, you can experiment with the filling: cheese, mushrooms, etc.

INGREDIENT:

-salt, spices - to taste.

METHOD OF PREPARATION:

1.Wash and dry the chicken breasts. Cut each chicken breast in half into 2 longitudinal slices.

2. Cover the meat slices with cling film and beat them a little with the meat hammer.

3.Prepare them with salt and your favorite spices.

4.Put a piece of frozen butter, a quarter of a boiled egg (boil the eggs for 5-7 minutes from the moment the water boils) and 2 dill leaves on one of the transverse edges of each piece of meat.

5.Then roll it into a roll. Proceed similarly with the remaining ingredients.

6. Put the rolls in the freezer for 30 minutes. This way they will keep their shape well during frying.

7. Then dip each roll in the beaten eggs and roll it in flour.

8. Fry the rolls in hot oil, over medium heat, on both sides, until golden brown. If the rolls are browned, but not fully cooked, you can bake them for 7-10 minutes in the microwave or cook them completely on the pan, covering it with a lid.


Method of preparation

Wash and slice the chicken breast in 4 equal parts. Wipe the chicken breast slices with water and beat them thinly. Salt, pepper to taste and add 1/2 of the amount of thyme. Grease half of the slice with mayonnaise and the other half with mustard. Place the piece of telemea and a piece of green onion (red onion) in the middle of the slice.

Roll each slice tightly and try to insert the ends inwards (the model of the sarmăluţele). Sprinkle each roll with olive oil. Salt, pepper each roll and sprinkle with the remaining thyme. We roll each roll through flour (rich), we shake the flour roll, we roll it through the beaten egg and then through the breadcrumbs (thick layer).

Place the rolls in the baking tray lined with baking paper and sprinkle the rolls with sunflower oil. Put the tray in the preheated oven at 180 C. Baking time: 15 minutes on one side and 15-20 minutes on the other side. It can be served with radish salad and green onions.


Grilled chicken breast & # 8211 simple or with BBQ barbecue sauce

Grilled chicken breast & # 8211 simple or with homemade BBQ barbecue sauce. Fragile and juicy chicken breast, fried in a pan or grilled. How to make the best grilled chicken breast? How do we season chicken for frying? Recipes with boneless chicken breast & # 8211 chicken fillets.

Grilled chicken breast slices (fillets). A quick and cheap recipe, available to anyone. The problem is how to fry this lean meat so that it is tender but also brown. I don't think we want to eat chicken breast as dry and hard as a shoe sole.

Chicken is cheap and very versatile. From it you can prepare both soups or broths as well as stews, paprika or roasted roasts in the oven. Let's not forget the grilled or quickly fried chicken in the pan.

Sometimes I also make grilled chicken breast. I say that because my favorites are chicken wings or thighs. But I also happen to have a chest in the fridge, which I usually make. bread schnitzels (see here) or skewers (see here).

For lovers of grilled chicken legs there is this recipe & # 8211 see here.

To obtain a tender meat, it is good to marinate it. The marinade contains both spices and acidic components that help to tenderize the meat. This time I decided to marinate the chicken breast in 2 variants: with and without barbecue sauce (BBQ). Both involve seasoning with salt and pepper.

Option 1 (simple) is with lemon juice, paprika (sweet, hot or smoked paprika) and oil and option 2 is with BBQ sauce and oil. Optionally you can add (in both recipes) a few drops of hot sauce (sriracha, Tabasco, etc.) or dried herbs.

Frying of these marinated chicken fillets can be done both on a charcoal or electric grill and in special pans with a griddle pan.

The BBQ sauce (barbecue) is a homemade one and has a specific acidity given by the balsamic vinegar in the composition. The sauce recipe you can find it here.

From the quantities below results 2 portions of grilled chicken breast (from 1/2 chicken breast). You can multiply the ingredients as needed.


Our recipes

Leave the duck legs to marinate for 24 hours with all the spices mixed (Cumin, Coriander, Juniper, Salt, Apollo Rosemary, Apollo Garlic Granules, Apollo Bay Leaves, Apollo Ground Black Pepper), then cook at 130C & icircn lard the duck.

The chicken breast is seasoned with Apollo Chicken Seasoning and rolled well in icing film, then tied with string at the ends and steamed for 1 hour at 67C.

Put the butter with the chopped cabbage, the diced apples and the sugar in a large pot, add the vinegar, water and salt and cook over low heat until the cabbage becomes shiny. Season with gingerbread Condimix.

For the crust: with the help of a food processor, grind the Apollo Sweet Paprika and grease the golden breadcrumbs with the Apollo Piri Piri Sauce, then pass it through the fine crust, and finally portion it.


Kievskaia chicken breast. Chicken breast with butter and greens

Chicken breast stuffed with butter flavored with garlic, lemon and greens, known as Kievskaia chicken breastit was the delight we indulged in over the weekend.

The very tender meat from the butter and lemon juice and the crunchy crust, combined perfectly with the garlic and greens inside.

And with fresh vegetables with cheese, or a salad of vegetables: cabbage with celery and carrots, the delicacy is maximum.

The recipe is also interesting Chicken breast roll with eggs, but simpler and more effective is the recipe Chicken breast alla caprese.

Kievskaia Chicken Breast Recipe # 8211 Ingredients:

  • 1 kg boneless chicken breast
  • 200 gr butter with 82% fat
  • 1 bunch of green parsley
  • 1 bunch of green dill
  • 5-6 basil leaves
  • 3-4 cloves of garlic
  • juice of 1/2 lemon
  • salt and pepper to taste
  • For the crust:
  • 2 eggs, medium
  • salt and pepper
  • 200 gr flour
  • 200 gr pesmet

Chicken breast recipe with butter and greens & # 8211 Preparation

Prepare the butter with garlic and greens first.

Put the butter in a bowl and let it soften at room temperature.

Wash the greens, finely chop them and add them over the butter.

We clean the garlic, pass it through the press and add it to the bowl with butter.

Sprinkle with salt and pepper, add lemon juice and mix the butter well with all these ingredients. We transfer it on a food foil and shape it into a roll. Roll it in foil and put it in the freezer for 30-40 minutes, or until it hardens well.

Meanwhile, prepare the meat and ingredients for the crust.

We slice the meat as thin as possible and flatten it by pressing it with the palm of the hand, or with a tray.

Mix the eggs with a pinch of salt and a pinch of pepper and add a teaspoon of flour.

Put the flour in one bowl and the breadcrumbs in another.

Remove the butter from the freezer and slice it into slices of about 5-6 mm. Place 3 rounds of flavored butter on top of the chicken breast slices and wrap them in such a way that the butter is tightly closed inside. If necessary, we catch the meat on the edges with toothpicks.

We pass the chicken breast packages with butter and greens, first through the flour, then through the egg composition and finally through the breadcrumbs.

We place them in an oven tray lined with baking paper. We put them in the preheated oven, at 200 degrees for 30-40 minutes, or until the meat is penetrated and the crust is well browned.

We serve the delicious Kievskaia chicken breast, warm, with your favorite garnish.

And because we will still have aromatic butter, we will use it later for a potato garnish.

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Chicken breast roll with sausage in the middle - Recipes

A recipe suitable for those who have just started the Dukan diet. contains a lot of protein and is very filling! I recommend you try the meat roll, made of either beef, chicken or turkey.

Phase: Attack and Cruise (without melted cheese), Consolidation, Stabilization
PP, PL

Ingredient:
- 500 gr minced beef (can also be chicken, turkey)
- 2-3 hard boiled eggs
- 4 slices of chicken or turkey ham
- 2-4 slices of melted cheese (I used Hochland Fitness) & # 8211 valid for consolidation
- spices and greens (dill and parsley)

The minced meat is seasoned and spread in the shape of a square or rectangle on a transparent foil. Place ham, melted cheese over the meat sheet, and put eggs in the middle. Using the foil, shape the meat into a roll and flatten its ends so that the filling does not come out. It is then placed in the tray (we place it with the part where the edges joined down and obviously without the transparent foil).

Put it in the preheated oven at 180 degrees and leave it for 40-45 minutes (depending on the type of meat used, it can be even less). After it has cooled, it is sliced ​​and consumed as such (PP) or with a garnish of boiled vegetables, salads on PL days.
Remember: do not put the slices of melted cheese on the attack and the cruise.
Good appetite!