Put in baking paper
I saw this recipe on a website, but I can't remember :: ((it's a delicious and very fragrant recipe anyway. The chicken was a bit cracked: :))
- 1 large chicken
- skewer sticks
- baking paper
- 4 tablespoons oil
- 1 sachet of spices for chicken
- 1 cube of butter 100gr
Preparation time: over 120 minutes
RECIPE PREPARATION Chickens in baking paper:
Grease a pan with a little butter and put the skewer sticks (see pictures) grease the chicken with the sauce consisting of chicken spices but oil, and grease very well, then grease the baking paper with butter, put the chicken in paper and wrap well, then put on skewer sticks and in the preheated oven with it :)), leave for about 1-2 hours, after 1 hour unfold the paper a little and look at it, let's see how much was done, then 20 minutes before, unwrap the paper on top and let it brown, serve with french fries, pickles, and garlic sauce.
Baked chicken skewers in plain yogurt crust to prepare
If you have recently enjoyed nugget buns in your favorite fast food and you immediately regretted the decision, this recipe is for you. You don't have to give up tasty food, you just have to prepare a healthier option. In this variant, you can enjoy the breadcrumbs without any worries. I present to you healthy chicken breasts which you will fall in love with from the very first mouthful. Prepare these fitness dumplings in the oven for lunch or dinner for the whole family. When we prepared them for a family holiday, all the children rushed to try them and were extremely excited about them.
For the crust, I prefer to use whole wheat bread crumbs or a mixture of whole wheat bread crumbs and ground almonds. Those suffering from celiac disease can give them through ground almonds or corn crumbs for a recipe gluten free. This chicken nuggets recipe is high in protein and, unlike ordinary wafers, they only contain a minimum amount of fat.
The recipe is extremely simplicity, convince yourself and try these crispy baked chicken wedges in yogurt crust. Don't forget to prepare and * light sauce with yogurt, mustard and honey, because it gives a perfect taste to this recipe. It is preferable to use skim Greek yogurt for a higher protein content.
Provolone chicken breast (Italian style)
There are so many recipes with chicken breast, and you don't know which one to stop at, when you want to prepare a meal based on this meat. Whether we are talking about simple or more complex dishes, local or internationally inspired, it is impossible not to have at least a few recipes to your taste.
Today we offer you a recipe from Italian cuisine, chicken breast with prosciutto and provolone cheese. This is also the name of the preparation, but it is not mandatory to use it. If you can't find it or don't like it, you can replace it with any kind of item you want.
- 4 halves chicken breast
- fresh basil
- 4 slices of ham
- 4 slices of provolone cheese
Prepare a tray lined with baking paper. Season the pieces of meat with salt and pepper. Put a little butter in a pan. Put the chicken breast pieces and fry them for 4-5 minutes on each side.
Place the chicken pieces on the baking paper tray. Put fresh basil leaves on each piece of meat. Then a slice of prosciutto and slices of cheese on top.
Place the pan in the oven until the meat is completely cooked and the cheese on top has melted and au gratin nicely. Serve the dish plain or garnished.
You have to see it too.
“PAPILLOTE” CHICKEN CHEST
Steam cooking is for me one of the very simple and extremely light options, especially when you do not have time for a laborious preparation that is ready quickly and has a combination of tastes that will satisfy the whole family.
Today's recipe fully meets my desire to get a fragrant and juicy "en papillote" chicken breast with a fairly varied garnish that successfully spices the final taste of today's rich plate.
- 2 pcs. chicken breast
- 8 pieces of asparagus
- 5-6 bunches of cauliflower
- 6 cherry tomatoes
- 50 gr. feta cheese
- 8 olives Kalamata
- 3 teaspoons Dijon sauce
- 2 teaspoons balsamic vinegar
- 3 tablespoons olive oil
- salt and pepper
- fresh basil
First of all, I prepare the two pieces of chicken breast, which I season with a little salt and pepper.
I make a quick vinaigrette from Dijon sauce and a little balsamic vinegar over which I sprinkle a little salt and oil little by little while stirring constantly.
I heat the oven to 180 °, take a tray by hand and tear two pieces of baking paper and aluminum foil of about 60 cm. length.
I place the foil on the worktop for the first time, over it I put the baking paper and I start to mount my preparation at one of the ends of the prepared "bed" that I will cover at the end with the other part that will wrap the chicken breast like a closed book.
For the first time, I put 4 pieces of asparagus underneath, and I place the chicken breast on top of them, which I sprinkle with 2-3 teaspoons of sauce.
On top I try to place as compact as possible halves of cherry tomatoes, bunches of cauliflower, olives and chopped cheese.
By the way, there is no problem if you don't have feta in the fridge, as I found out when I prepared the ingredients for this recipe and put the telemea with greens. The combinations are very varied and you can be very original depending on your tastes and preferences using mushrooms, spinach, broccoli or any other desired ingredient or sauce as well.
I rip a few fresh basil leaves, I add a touch of sour sauce and then I fold my papiota trying to seal it as well as possible to keep all the healthy juices and vitamins inside, and the chicken to be steamed with these wonderful ingredients.
I prepare the second chicken breast in the same way, then I put the tray in the oven for 30 minutes.
I'm really sorry that you can't smell it, but you can see the sauce made from the juices left from meat and vegetables.
All the flavors blend very well and I got an extremely fragile and juicy chicken breast, just the way I wanted it.
Chicken Kiev: a step by step recipe of the chef
Kiev chicken is a hallmark of the capital of Ukraine, as well as, say, chestnuts or Kiev cake. While serving this dish all over the world. For example, in American restaurant menus, you can see «Kiev chicken» (Kiev chicken), or even «Tsiplenok Po-Kievski». And in Paris, you will be able to enjoy this delicacy called "meatballs to go on." There is an opinion that it is in France, this dish came to us in the early 20th century and so it was beaten. "Kiev chicken".
But despite this, our host rarely cooks at home and prefers to order in restaurants, except the recipe of this dish too complex. In fact, everything is not as difficult as it seems. And the products are available for cooking and do not need expensive. Therefore, we will see no reason to give up the preparation of juicy fragrant burgers in the kitchen.
PREPARATION. A distinctive feature of Kiev chicken is that they are not prepared from minced chicken and fillets. Half turns a breast chop. Who is ready to buy a fillet is not a problem, but if you want to cook a classic version of proprietary meatballs with bone, you need to take a whole chicken. Then, cutting the chest, will have to leave the wings.
But the offer to leave these culinary facts for later, when the recipe will be mastered to perfection. In the meantime, it will be enough to hold the shoulder bone of the wing, clean it from the skin and joints with a sharp knife.
Chicken breast consists of two parts - large and small fillets, to cook burgers, we need both. Separate the fillets on one side, and the other two pieces of foil into plastic wrap, then gently reject the flat side of the hammer to the cake thickness 0.5 cm. I don't reject the serrated part, because that's how it turns the fillet into minced meat.
Meatballs. formation Now take a large piece of fillets, lightly podsolite, where sprinkle with the desired chopped herbs and place on it the middle of a piece of butter, then cover with a small piece and squeeze into a tight roll on the principle of cabbage stuffed. The product must be tightened so that the oil in the preparation is not leaking. Cutlet to give the desired shape, remember that in my hands. Then gently moisten the surface of the product with water and roll it in flour and then a little more, remember that the edges of the meatballs stick to each other and gained more appetizing appearance. Then dip in the dough.
For the dough into two meatballs, you will need 2 eggs to beat with a tablespoon of flour and a pinch of salt. For the dough turned into air, you can add a little milk. After dipping into the dough, roll the chops in breadcrumbs and a little more work on the form, which they proved good and beautiful.
Then again, dip the chop into the dough and raise the birds. Due to the double breadcrumbs oil does not flow and burgers will be crisp golden brown.
Getting hot. Gently chop dry with a paper towel so that the oil in the pan is not a hiss or spray. Fry meatballs can in boiling oil in a pan or fryer to a nice golden brown (about 3 minutes on each side) and then brought to the boil in a preheated oven at 180 ° C for 15 minutes. To do this, they need to put on a baking sheet, laid baking paper.
Check the availability of the chop lightly. The need to snick the chop, if the pulp of the juice begins to flow, the bowl is ready. Make sure that before sending the meatballs on the table, pierce them with a fork, for the steam to escape, otherwise the bite falls over the hot oil. Serve Kiev chicken with fried vegetables, mushrooms, green peas, rice or boiled potatoes. Good appetite!
FROM CHEF SECRETS
1. Cut fillets with thickened edges - so that the process will go faster and will not be properly cut through it.
2. Remove the tendon fillets, making the product softer and softer. Some chefs recommend lightly sliced on the bottom, in several places, so that the burgers do not sting.
3. Adding breadcrumbs a little spices and dried herbs, you can experiment with flavors and aromas.
4. Wrap cakes in plastic wrap and put them in front of breading for 10 minutes in the freezer. In this case, the oil is hardened, and will not follow in the process of "formation". Some housewives chop it for 10 minutes in the freezer and after breading.
5. If you do not have time and guests are on the doorstep, you can simplify the recipe using chopped chicken. Make the minced meat cake, put inside the oil filling, then wrap the hamburger roll.
If you do not have time to eat in the kitchen, cook the chicken in the sleeve to bake, pre-marinating it for the night. On the day of the celebration, all you have to do is place the previously prepared sleeve on the baking sheet, put it in the preheated oven for an hour and a half before the guests arrive. Fans of low-calorie dishes will especially appreciate this method of cooking, because the chicken is cooked in its own juice, not a drop of vegetable oil is used.
In addition to frying, there are three more common ways to cook chicken. These are sautéing (pouring into a pan), a frying pan (cooking chopped pieces of vegetables) and frying in a grill pan.
Each of the above recipes is extremely simple, and the dishes prepared from ordinary chicken will add a pleasant variety to the daily or holiday menu.
Crispy chicken fingers & # 8211 a food loved by children and adults
Now let's be honest! Who doesn't like chicken fingers? We certainly like it and we do it quite often. However, if until now I made such croquettes in oil, this time I made them in the oven and this is the reason why they came out so crispy.
Ingredients for a tray full of crispy chicken fingers
- 500 grams of chicken breast
- 4-5 eggs
- 200-300 grams of wheat flour
- a bag of crushed cornflakes
- spices & # 8211 salt, pepper, thyme paprika from Vegeta, chicken spices.
I cut the chicken breast into strips and seasoned it well. I gave it through egg, flour, egg again and finally through cornflakes. I put my fingers in the tray on baking paper and baked them until well browned (about 25 minutes). They come out twice as crispy as in oil and are even healthier, of course.
I served them with a well-seasoned couscous, in which I also used a cube of Vegeta chicken. It was the perfect combination and everyone was delighted with the food.
How to use baking paper correctly
The baking paper that we know and that is indispensable in any kitchen has a long history and was discovered only in the twentieth century. It is a specially treated paper, meant to withstand high temperatures, and its role is to prevent the preparations from sticking to the trays.
Because it is so often used in the kitchen, we decided to show you a few lines what the benefits are and how to use baking paper correctly.
Baked fish for the holiday table & # 8211 extremely simple and very tasty! You will never want to fry fish again!
We are confident that you enjoy simple and hassle-free recipes. Today, dear lover of delicious dishes, we present you a great recipe for baked fish, wrapped in baking paper. It is a very tasty and appetizing dish, which is cooked in portions, which is welcome for the holidays. This dish is very simple to prepare, even without the hassle and of the most common products. Prepare, test and amaze your dear family with delicious delicacies.
& # 8211 favorite spices for fish to taste
& # 8211 4 tablespoons vegetable oil
& # 8211 spices for vegetables to taste
Note: see Measurement of ingredients
METHOD OF PREPARATION
1. Clean the fish of scales, remove the entrails and wash them well under running water.
2. Put the fish in a deep bowl and match them with your favorite spices to taste. Gently rub the fish spices. Then pour 2 tablespoons of vegetable oil and mix.
3. Cover the bowl with a piece of cling film. Let the fish soak for about 30 minutes.
4. Prepare the vegetables: peel the carrots and potatoes. Cut the vegetables into slices. Unwrap the cauliflower bunches and rinse them well with cold water.
5. Combine the vegetables in a bowl, season with spices to taste and pour 2 tablespoons of vegetable oil. Stir in the vegetables.
6. Cut 4-5 pieces of baking paper (depending on the number of fish).
7. Take a piece of baking paper, place it on the work surface and place 1 fish in the center, then a portion of seasoned vegetables.
8. Fold the baking paper into an envelope, as in the picture below. Proceed similarly with the remaining ingredients.
9. Place the filled envelopes on the baking tray. Place the tray in the preheated oven at 200 ° C for 40 minutes. Baking time depends on each oven.
10. Remove the delicacy from the oven, carefully remove the baking paper and place it on the plates. If desired, you can decorate with greens to taste. Serve the tasty food with great pleasure, along with a glass of white wine.
Note: Careful! The fish according to this recipe is baked only in the envelope made of baking paper. If you use aluminum foil or a baking bag, the fish will suffocate and you will not get a golden crust.