Chicken breasts with basil, tomatoes and cheese
| Component Processing Time | 30 minutes |
| cooking time | forty minutes |
| enough for | four people |
Ingredients
- Three boneless, skinless chicken breasts.
- Three tablespoons of butter or ghee.
- Two cups of diced tomatoes.
- A third of a cup of chopped onions.
- A can of tomato puree.
- ¼ teaspoon of black pepper.
- Ten fresh basil leaves.
- Half a teaspoon of salt.
- Two teaspoons of minced garlic.
Top layer ingredients:
- A cup of crushed rusk.
- Half a cup of chopped parsley.
- Two tablespoons of melted butter.
- One hundred and seventy grams of mozzarella cheese, sliced.
how to prepare
Prepare the filling mixture:
- Mix the butter, breadcrumbs and parsley well in a deep bowl and set aside until ready to use.
Prepare the chicken breasts:
- Heat the oven to a temperature of one hundred and eighty degrees Celsius.
- Put the butter in a suitable baking sheet, and put the sheet in the oven to melt the butter.
- Put the tomatoes, garlic, onions, basil, tomato paste, salt and black pepper in a medium sized bowl and mix all the ingredients well to form the sauce.
- Arrange the chicken breasts in the baking sheet over the melted butter.
- Pour the sauce mixture over the chicken breasts.
- Bake the chicken in the preheated oven for thirty to forty minutes, until the chicken loses its pink color.
- Take the sheet of chicken out of the oven, place the cheese slices on it, then add the mixture for the top layer on top.
- Return the pan of chicken to the oven and continue baking for another five to ten minutes, until the chicken is tender and the breadcrumbs are golden brown.
Chicken breast with noodles and fresh cilantro
| Preparation time | twenty minutes |
| cooking time | forty minutes |
| enough for | two people |
Ingredients
- Two cups of boiled noodles.
- Half a cup of chopped green cilantro.
- A piece of chicken breast cut into strips and dipped in each of the following ingredients: lime, sesame oil and black pepper.
- Two tablespoons of sesame oil.
- One tablespoon each of: rice vinegar, low salt soy sauce and lime juice.
- Pinch of toasted pine nuts.
how to prepare
- Fry the chicken pieces or grill them until golden brown.
Prepare the dressing:
- Mix all the ingredients together, then add the boiled noodles and mix well, then add the chopped cilantro and mix with the ingredients.
- Serve noodles topped with chicken pieces and pine nuts.
Grilled chicken breast with baked potatoes and steamed vegetables
| Preparation time | twenty minutes |
| cooking time | eighty minutes |
| enough for | six persons |
Ingredients
Chicken Breast Ingredients:
- Six pieces of boneless, skinless chicken breast halves.
- Three cloves of garlic.
- Half a cup of each:
- Fresh lemon juice.
- Butter.
- Fresh rosemary.
- Pinch of salt and black pepper – to taste.
- A piece of lemon.
Baked Potatoes and Vegetables Ingredients:
- 100 grams of butter, cut into cubes.
- A little grapeseed oil, vegetable oil or olive oil for rubbing.
- Six washed sweet potatoes.
- Pinch of salt and freshly ground black pepper.
Filling ingredients:
- Three hundred grams of labneh.
- A cup of chopped chives.
- One hundred grams of yogurt.
- A little of each: chili flakes and garlic powder – to taste.
how to prepare
Prepare the chicken breasts:
- Put: garlic, lemon zest, butter, rosemary and lemon juice in a mixing bowl and mix the ingredients together.
- Pour one-third of the mixture into a small dipping bowl, cover the rest of the mixture and set aside.
- Season the chicken breasts with a small amount of salt and black pepper, then rub with the dipping mix.
- Place the breasts on a plate, cover and refrigerate for three hours.
- Heat the outer grill to high heat and grease the grill with a small amount of oil.
- Pour half of the reserved rosemary and lemon into a bowl until the chicken is tender.
- Cover the rest of the mixture to sprinkle it over the cooked chicken.
- Grill the chicken breasts for four minutes on each side and pour the rosemary-lemon mixture over them to keep them moist.
- Remove the chicken breasts from the grill and sprinkle a small amount of the remaining mixture.
Prepare the baked potatoes and vegetables:
- Heat the oven to one hundred and ninety degrees Celsius.
- Poke several holes in the potatoes using a fork or paring knife.
- Rub the potatoes with a little oil.
- Place the grains on a wire rack set over a baking sheet or directly on the oven rack and bake for sixty minutes until cooked through.
- Place the potatoes directly on the oven rack, aluminum foil should be placed on the bottom rack so that the oil drips onto it.
- Let the potatoes rest for five minutes.
- Cut each potato lengthwise with the knife, then remove the core and place it in another bowl.
- Add salt and black pepper to the pulp and crush it coarsely.
- Collect the mashed potatoes and put them back in the skin.
- Reshape hand stuffed potatoes into the traditional potato shape.
Prepare the filling:
- Mix the ingredients for the filling and place the filling on the potatoes.
- Place the grilled chicken breast and baked potatoes on a serving platter, then serve with steamed vegetables.
Chicken breast salad marinated in saffron
| Preparation time | forty minutes |
| cooking time | fifteen minutes |
| enough for | four people |
Ingredients
- Medium leek cut into small pieces.
- One and a half kilograms of boneless, skinless chicken breasts.
- Two cups of wild watercress leaves.
- ¼ cup unsalted almonds, toasted and cut into large chunks.
- Three tablespoons of extra virgin olive oil.
- Two tablespoons of garlic, cut into small pieces.
- Half a teaspoon of crushed saffron threads.
- A tablespoon of white balsamic vinegar.
- Salt – at will.
- Small carrot cut into small pieces.
- Half a cup of white grape juice.
how to prepare
- Combine saffron and white grape juice in a large bowl and set aside.
- Add each of the following: garlic, shallots and carrots to the grape juice mixture, then add the chicken, mix well, cover the chicken and place it in the refrigerator for sixty minutes or overnight to make it well marinate, turning chicken once or twice .
- Take the chicken out of the marinade and season it with salt.
- Heat a tablespoon of oil in a large nonstick skillet over medium-high heat and heat without smoking.
- Add the chicken and cook, stirring once, for three minutes until lightly browned, then reduce the heat to low.
- Cook the chicken, covered, and turning once halfway through the seasoning process for twelve to fourteen minutes, until fully cooked, then remove from the heat.
- Cut the chicken crosswise into thick slices.
- Mix each of the following: white balsamic vinegar, a generous pinch of salt, watercress, walnuts and two tablespoons of oil in a large bowl, and arrange the salad in serving dishes, then add the hot chicken to top and serve.
Grilled Chicken Breasts with Honey and Lemon
| Preparation time | ten minutes |
| cooking time | eighty-five minutes |
| enough for | four people |
Ingredients
- ¼ cup each of:
- Lemonade.
- honey.
- Two teaspoons of vegetable oil.
- 1 teaspoon each of:
- Grated lemon zest.
- Crushed rosemary.
- Half a teaspoon of salt.
- Four pieces of boneless chicken breasts.
- The price of a teaspoon of pepper.
how to prepare
- Mix all the ingredients well, except the chicken breasts.
- Marinate the chicken in the honey-lemon mixture for about an hour on a flat baking sheet.
- Broil the chicken in the oven for about five minutes and grease it with the remaining juices in the tray, then flip and broil for another five minutes or until the juices run clear, and you can do boil the marinade then leave it until it boils slightly for about two minutes, then pour it while it is hot over the chicken and serve WhatsApp Gold APK.
Mint Chicken Breasts
| Preparation time | 10 minutes |
| cooking time | 40 minutes |
| enough for | 4 people |
Ingredients
- Four pieces of chicken breast.
- Small onion cut into rings.
- Three crushed garlic cloves.
- Chop the celery sticks into thin rounds.
- Two tablespoons of flour.
- Four cups of hot water or broth.
- salt.
- Black pepper.
- Eight small potatoes, peeled.
- Three tablespoons of honey.
- Two tablespoons of dry mint.
- Juice of two lemons.
- Two teaspoons of oil.
how to prepare
- Heat the olive oil in a saucepan on the stove.
- Add onions, celery, garlic and stir.
- Add the chicken pieces and mix well.
- Add the flour and stir until it is mixed with all the chicken pieces.
- Immerse the chicken in hot water or hot broth and leave after seasoning with salt and pepper.
- Leave the chicken or broth submerged over low heat for thirty minutes, covered.
- Add the potatoes halfway through cooking.
- Add honey and dry mint.
- Leave the pot for a few minutes.
- Add the lemon juice.