Chicken fillet with cream and cheese
| Preparation time | fifteen minutes |
| cooking time | six persons |
| enough for | cook on fire |
Ingredients
- A green pepper, cut into strips, grated carrots.
- A large onion, sliced.
- Two tablespoons of ketchup.
- Small spoon of salt.
- A teaspoon of lemon zest.
- A quarter cup of cassava cheese.
- A quarter of a teaspoon of black pepper, crushed chili pepper.
- Six medium mushrooms, sliced.
- A tablespoon of lemon juice.
- Four pieces of skinless chicken fillet.
- Two tablespoons of butter.
- A cup of liquid cream.
- Half a cup of grated mozzarella cheese, grated cheddar.
how to prepare
- Cut each piece of tenderloin lengthwise into three pieces.
- Put the chicken pieces in a deep mixing dish, then season with salt, black pepper, hot sauce, lemon juice and lemon zest.
- Heat the butter in a medium sized saucepan suitable for serving on the table over medium heat, then stir the chicken pieces with the hot butter marinade until its water dries and softens, then remove the pieces from the pan and set them aside.
- Put the onions, mushrooms, peppers and carrots in the pan, while continuing to stir over medium heat until the vegetables become soft, then pour the cream over the vegetables, add the cheese and the ketchup to the vegetables , then add a quarter cup of water and continue stirring until the cream begins to boil.
- Return the chicken pieces to the pan and reduce the heat to low, then cover the pan and leave the chicken with the cream on the heat for ten to fifteen minutes until the cream melts.
- Lift the lid, then spread the mozzarella and cheddar cheeses over the side of the dish without stirring, then flip the lid over and leave on low heat for two to three minutes until the cheese melts.
- Remove the pan from the heat and decorate the face with green onions and serve.
shawarma chicken
Ingredients
- A quarter cup of vinegar.
- Two chopped onions.
- Two crushed tomatoes.
- Half a tablespoon of salt and black pepper.
- A teaspoon of cumin.
- 1 tablespoon each of:
- Barbecue sauce.
- Seasoning for chicken.
- Onion powder.
- garlic powder
- mustard;
- Two tablespoons of each:
- Zest a lemon.
- the juice of a lemon.
- Two hundred and fifty grams of milk.
- One kilogram of boneless chicken breasts.
Garlic Ingredients:
- salt.
- A teaspoon of garlic powder.
- Three tablespoons of mayonnaise.
- A cup of yogurt.
- Lemon juice.
how to prepare
- Put the chicken breasts in a deep bowl and add: salt, black pepper, cumin, milk, chicken spices, olive oil, mustard, lemon zest, onion powder, garlic powder, BBQ sauce, sauce Worcestershire and ketchup, and mix the ingredients well.
- Cover the jar with cling film and place it in the refrigerator for four hours or overnight.
- Heat a heavy saucepan over medium heat, then add the chicken, stirring constantly, until it becomes dry and the chicken is cooked through.
- Add each of the following: onions, parsley and chopped tomatoes, stir the mixture well, then add the vinegar before turning off the heat.
Garlic preparation:
- Mix: salt, mayonnaise, milk and lemon juice in a bowl, and mix well.
Chicken breast fillet with beetroot sauce
| cooking time | twenty minutes |
| enough for | two people |
Ingredients
- A tablespoon of olive oil.
- Two slices of chicken breast fillet.
Seasoning ingredients:
- A tablespoon of olive oil.
- A quarter teaspoon each of:
- garlic powder
- Ginger;
- Turmeric;
- dry coriander;
- One eighth of a teaspoon of black pepper.
- Half a teaspoon of salt.
Beet Sauce Ingredients:
- Half a cup of water.
- A tablespoon of vinegar.
- A quarter teaspoon each of:
- paprika;
- Black pepper.
- Half a teaspoon of salt.
- Two medium boiled and chopped beets.
- Two tablespoons of each:
- Tomato paste.
- Olive oil.
- A clove of garlic.
how to prepare
- Roll the chicken breast fillets between two sheets of parchment paper until thin.
Prepare the dressing:
- Put: the garlic powder, ginger, dry coriander, turmeric, black pepper and salt in a large bowl, then add the olive oil and stir the mixture well.
- Put the mashed chicken fillets in a large bowl, then spread the seasoning mixture over them and toss well until they are completely coated in the spices.
- Cover the chicken with cling film and put it in the fridge for a quarter of an hour.
- Put a tablespoon of olive oil in a wide saucepan and set it on high heat until the oil is heated, then add the spice-soaked chicken fillet to the heated oil and leave it for a few minutes until its bottom turns golden, then turn the chicken over to the other side and leave it until it is completely cooked.
Preparation of the beetroot sauce:
- Put the olive oil in a frying pan over medium heat, then add the garlic and sauté until it turns golden.
- Add the garlic tomato paste, then add the beetroot and season the mixture with salt, paprika and black pepper.
- Add vinegar and water to the mixture on the fire, stir the mixture well and leave it for three minutes on the fire.
- Put the sauce mixture into the bowl of a blender and run the blender until smooth.
Submission:
- Place the roasted fillets on a serving platter, then pour the beetroot sauce over them and serve directly with rice or mashed potatoes.
Eggplant and Cheese Stuffed Chicken Breasts
Ingredients
- Onion cut into rings and red.
- Two pieces of chicken breast.
- Half a cup of water or chicken broth.
- ¼ cup sun-dried tomatoes, chopped.
- Half a piece of mozzarella cheese, cut into rounds.
- Sprinkle with pepper and salt.
- One tablespoon each of: ghee, oil and spices, crushed.
- Eggplant cut into slices and fried.
- Three tablespoons of fresh, chopped herbs.
- Two tablespoons of mustard.
how to prepare
- Cut the chicken breast lengthwise with a sharp knife so that it has a cavity, then place it between two layers of plastic and tap it lightly to spread it out a little while seasoning it with salt and pepper.
- Put each of the following: sun-dried tomatoes, herbs, mustard and mix them together, then add pepper and salt to season as desired.
- Grease the surface of the chicken with an appropriate amount of the previous mixture.
- Stuff the chicken breasts with onion rings, cheese and aubergines, then close them tightly with toothpicks.
- Season the stuffed chicken breasts with the spice mixture, then put a pan in which a little of the ghee and oil mixture is placed over medium heat to heat it up.
- Fry the chicken breasts in the pan on both sides until they turn golden brown, then add the broth and let it boil to reduce the heat, and cover it until it is cooked through .
- Once cooked, set the chicken breasts aside to cool slightly, then chop and serve with the rest of the tomato mixture plus the remaining rings.
Mushroom Chicken Breasts with Mushroom Sauce
Ingredients
- egg white
- Four cups of chicken broth.
- Two cups of mushrooms.
- Two pieces of boneless, skinless chicken breast.
- Sprinkle with pepper and salt.
- Few fresh herbs like thyme or rosemary.
- A teaspoon of starch dissolved in water.
- Few grilled or boiled vegetables to serve.
how to prepare
- Chop the mushrooms in a food processor until smooth, then put them in a small saucepan for an hour over low heat to concentrate the liquid.
- Remove the mushrooms from the heat and drain well, keeping the liquid from the mushrooms to prepare the sauce.
- Put the drained mushrooms in a deep plate, add the egg whites, pepper and salt, and mix well to make a paste.
- Put the liquid from the mushrooms in a saucepan over medium heat until it boils, then gradually add the starch mixture to it, stirring until we have a thick sauce, then remove it from the heat and season it salt and pepper until ready to use.
- Slit the chicken breasts lengthwise with the knife then cut them by placing them between two layers of plastic.
- Sprinkle the chicken breasts with salt and pepper, then scatter some of the mushroom mixture over them and roll into a cylinder shape with herb sticks next to wrap in plastic wrap and then foil.
- Put the chicken broth in a saucepan over medium heat, then put the coated chicken breasts in it, cover the pan and leave it for twenty minutes until it is cooked.
- Remove the chicken breasts from the broth and let cool, then cut into slices and serve with boiled vegetables and mushroom sauce.