Mix the flour with the baking powder and salt, add the beaten egg and knead if necessary, add more milk. Set aside until the filling is ready.
We cut the chicken breast into cubes and season it and fry it a little.
Cut the onion into scales and heat it in a little butter. With the carrot, proceed in the same way as the onion.
Spread the sheet on the floured table and cut the squares, add the filling on one side, cover with the other side, place in a tray lined with baking paper, grease them with beaten egg and add sesame. Bake until nicely browned
How many more chicken recipes can be invented and reinvented? Whatever it is, I hope to try them all :). The recipe below is a quick, colorful and easy to make. I really liked the pepper-chicken-spinach-Parmesan combination and I will definitely repeat it, but on a larger scale, that is, when we have guests.
- 400g sliced chicken breast
- 3 red bell peppers (considered one person pepper)
- 200g fresh spinach
- 50-100g parmesan
- 2-3 cloves of garlic
- 150g cheese & # 8222currators & # 8221 (cheese, cheese)
- salt, pepper, olive oil
1. Preheat the oven to 180g C.
We wash the peppers, cut a lid on them and dig out the seeds.
We beat the chicken breast slices with the hammer for the slices, not very thin just a little :), we grease them with olive oil and we season them with salt, pepper and crushed garlic.
On each slice we put a few spinach leaves, then a little Parmesan, roll and put them inside a pepper. Crowd them well so you won't be sorry :). Place the peppers in the pan, cover them with a lid made of all the peppers and bake for 30-40 minutes.
3. Take the lid, grate the cheese and put it in the oven for another 5 minutes.
Serve with vegetables, mashed potatoes or just a salad.
The breast is soft, juicy and has a strong pepper aroma.
I apologize for the photos, I took them in a hurry and I didn't have time for arrangements :).
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Don't worry, I'm not sending you to fast food, but I'm proposing a homemade version. With a much better taste and ingredients whose freshness you know clearly, the preparation can be much better than the option to buy. Add the sauces you like or, if you don't have specific preferences, use the ones in the recipe and enjoy 4 healthy servings of chicken shaorma.
This recipe, as I said above, combines chicken with vegetables and rice. From the 3 categories of ingredients you get a light but consistent food, originally from Louisiana. The preparation derives from the Spanish specialty Paella, with some modifications. Try to prepare one too Jambalaya delicious.
Packages with chicken and vegetables
Chicken is the easiest to prepare meat, its advantage being that it cooks quickly and you can combine it with anything. And as I like simple and tasty dishes, I leave below the recipe for & # 8222 packets with chicken and vegetables & # 8221 for 6-8 servings.
For the filling:
1 bunch of green onions
1 link green parsley
700g boneless chicken breast
Method of preparation:
Start with the pancake batter first. Beat the beaten eggs, add salt, mineral water and flour gradually, until you get a creamy dough. Fry the pancakes then set them aside. Peel the vegetables and cut them into cubes, then do the same with the meat. Heat the oil and fry the meat, but not too hard, but enough to change color. Add the diced vegetables, season and let them boil in their juice for about 10-15 minutes. When they are ready to cook, sprinkle with parsley and fill the pancakes with this mixture.
Packages with chicken
Mix the egg with the flour and a little salt. We need to get a compact and hard dough. Depending on how you ask for the dough, a little more flour is added. Let it rest for 10-15 minutes, covered, then spread a thin sheet on the table sprinkled with flour. Cut large squares with a side of about 10 cm. Put a few cubes of meat and close and stick like an envelope.
Instead of homemade dough, you can use commercial pie sheets
* For the filling:
* 1 chicken breast
Chicken breast is cut into larger cubes. Put in a pan in a little hot oil, sprinkle with salt and rosemary and stir on all sides. Remove on an absorbent towel and leave to cool.
* For the sauce:
* 2 tomatoes
* 1 onion
* 3 cloves garlic
* 1 bell pepper
* 100 g of cheese sprinkled on top
The tomatoes are scalded and peeled, then blended. Finely chop the onion, as well as the garlic and put it in a few tablespoons of olive oil. Add the diced tomatoes and peppers. Adjust the taste of salt, add a little basil and bring a few more boils.
Put the packages in a heat-resistant bowl greased with butter, pour over the tomato sauce, sprinkle with grated cheese and bake until browned.
Remember the Wellington turkey recipe? Well, if you had wanted it, but it seemed too complicated, here is a simpler and more dietary option.
2 chicken breasts
8 mushroom mushrooms
80 gr baby spinach
2 tablespoons oil
A small chopped onion
A clove of chopped garlic
A cube of butter
8 square puff pastry dough
Cut the chicken breast into halves that are seasoned and fry in a tablespoon of oil for 3-4 minutes on each side. Remove and set aside. Put the second tablespoon of oil in the same pan and sauté the finely chopped onion, garlic and chopped mushrooms. Season with salt, pepper and thyme and leave for a few minutes until the juice decreases. When the vegetables are done, take them out in a bowl and put the butter in the same pan (it's simple, I told you!) And soak the spinach for a minute. Season with salt, pepper, nutmeg and lemon juice to taste, and leave to cool. Spread the dough sheets with the rolling pin (on a surface powdered with a little flour) until they reach half the initial thickness. On a 4 of them is mounted a layer of mushrooms, a piece of chicken breast and a good spoonful of spinach. Cover with the other 4 sheets and seal the edges. Increase the packages in the upper part (so that the steam comes out), grease them with beaten egg (optional), put them in a tray on baking paper and put them in the oven heated to 190 degrees for about 25 minutes.
1. Steam the asparagus until the fork enters it easily, but without the asparagus being soft.
2. Boil the pasta with a pinch of salt, drain and set aside.
3. Cut the chicken breast into cubes, then fry it in a little oil in a pan, adding a little water after the meat has completely changed color. Let the meat simmer until the fork penetrates easily.
4. After all the main ingredients are ready, add them all in a pan, then add the oil and put the pan in the oven. After 2-3 minutes, remove the tray, add the Parmesan cheese on top and wait for it to brown.
Chicken Packs - Recipes
For a long time I had a craving for spring packages, but I was still procrastinating due to the lack of essential ingredients such as rice leaves. But, as I like to adapt everything, I chose not to look around the city for rice sheets and to make them with pie sheets.
At the filling I did exactly as I cut my head, meaning I put chicken breast to be more consistent and some vegetables that we like.
Even if many will say, alas, but this is not the original recipe, I don't really care because they were much better than some of the packages I once ate at the Chinese restaurant :))
It's worth trying with any filling you like, but I assure you that my combination of ingredients is delicious too!
- 1 packet of pie sheets, 2 eggs, 200 gr chicken breast, 150 gr chicken ham, 1 bunch green onion, 1/2 celery, 2 carrots, salt, pepper, 1/2 teaspoon curry, oil for frying.
I added the finely grated carrots and celery and left it on the fire until the vegetables and meat were hardened.
I seasoned the mixture then I added a beaten egg as for the omelet and I homogenized the whole composition.
I let it cool for 10 minutes.
In the meantime, I prepared the sheets. I cut them long so that I could form rolls with them.
I greased the edges of the sheet with beaten egg, I put 1-2 tablespoons of the filling at one end of the sheet, then I rolled lightly, joining the edges so that the filling did not flow.
If the sheets are well greased on the edges with egg, they stick and the rolls do not come loose when we fry them.
I heated the oil well and placed a few packages in the pan. I turned them on all sides to brown evenly.
They fry very quickly so be careful not to burn them, you have to handle them quickly :)
I took them out of the oil and placed them on the napkin to drain the excess fat.