Crispy chicken breast, baked, with yogurt sauce
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The chicken: We wash the chicken breast and wipe it with a napkin. We cut it into suitable pieces, neither too thick nor too thin. In a bowl, mix the mustard, teriyaki sauce, oil, salt, pepper, paprika and dried basil. Spin them well with a spoon. Peel the garlic, crush it and add it to the mixture above. Over all this mixture, put the chicken pieces, turn them well and cover the bowl with cling film. We put everything in the fridge overnight.
Crust: Beat the eggs with a pinch of salt and pepper. We put the cornflakes in a bowl, we grind them by hand, and in another bowl we put white flour. We line a large stove tray with baking paper. Take the chicken out of the fridge. Pass each piece of chicken through the flour, shake off the excess, beaten egg, then through the chopped flakes. Place the chicken in the pan. Put it in the hot oven, at a suitable temperature, for 30-35 minutes. When it is ready, we take it out of the oven, but with the help of a fork that we put under the chicken pieces, otherwise there are flakes stuck on the baking paper. If you do not serve the chicken immediately, after removing it from the tray, it must be covered so that it does not harden.
Sauce: Mix the yogurt with the mustard, cream cheese, oil, salt and pepper. Finely chop the green dill, add it to the sauce. Serve the chicken with this wonderful sauce!
Rocsy Ciobanu My name is Roxana and I am a Sagittarius, having a passion for cooking. As a child, I used to sit next to my mother and my aunts when they were preparing something and I followed them very carefully. As the years went by, I started to put my hands among the dishes, ingredients and cook simple food, so for a start. Then slowly, slowly I started with more complicated and delicious things, at least I think so. I like to prepare almost anything, but I have a great affinity for sweets. I am a simple girl, I like to experiment, to complete what I set out to do, but especially I like to pamper my loved ones. I placed the first culinary posts on the pages of the Bucataras.ro site. It is and will remain my favorite site where I made my dear friends, I found the most wonderful recipes and always, in that place, you find your smile and good mood. View my full profile
Ingredients Chicken breast with walnut sauce
1 chicken breast
1 teaspoon peppercorns
2 was dafin
1/2 teaspoon salt
80 gr nut
5 parsley threads
2 green onion threads
1 slice of bread without crust
1 clove of garlic
2 tablespoons lemon juice
2 tablespoons walnut (or olive) oil
1 teaspoon turmenic
1 teaspoon sweet paprika
1 teaspoon chili powder
1/2 teaspoon salt
Pockets with "pockets" - filled with chicken breast, fresh vegetables and yogurt sauce!
Pockets with "pockets" can also be prepared in the oven: the most important thing is to follow a few rules. We will describe all the details of their preparation and we are sure that you will be able to cook them! They are simple, filling and delicious. You can take them with you when you go on a long trip or go to work!
Pockets with "pockets" can be frozen after baking (without filling), and then only need to be thawed and heated. If you keep them at room temperature, it would be better to wrap them with cling film so that they do not dry out.
In addition to the pitita recipe, we will present you our filling version for them and the recipe for a delicious yogurt sauce. Fill the pits before serving!
For the dough (for 20 pieces):
For the filling:
-green (we used dill)
For the yogurt sauce:
-natural yogurt (or sweet kefir - not very sour)
METHOD OF PREPARATION:
1.Prepare the dough: mix the dry yeast, 2 tablespoons of flour (of the total amount) and sugar in a deep bowl. Add hot water (heat it to 36-40 ° C) and mix until smooth. Let the pudding rest for 5 minutes.
2.Then add the salt and mix.
3. Add the kefir (at room temperature - if you just took it out of the fridge, heat it a little on the stove). Stir.
4. Gradually add the sifted flour (the amount of flour may vary slightly, depending on its quality and consistency of kefir). Initially mix with a spoon or spatula, and then knead the dough with your hands. It must be very soft, sticky and not maintain its shape well (it spreads a little when left on the table).
5. At the end, incorporate the oil into the dough.
6. Shape the dough into a ball and place it in a deep bowl, greased with a little oil. Cover it with cling film and leave it to rise for 30 minutes in a warm place (it is best not to prolong the leavening time, as the dough may increase in heat).
7. Knead the leavened dough a little, then divide it into 20 equal pieces, weighing approximately 80 g, working on the table sprinkled with flour.
8. Shape the dough pieces into balls, cover them with cling film and let them rest for 5 minutes.
9. Spread each ball of dough in the shape of a round cake, about 3 mm thick, working on the table sprinkled with flour.
10. Cover the pancakes with cling film and let them rest for 2-3 minutes.
11. Preheat the oven to the maximum temperature (in our case it is 250 ° C), putting the empty tray inside it.
12.Then remove the hot tray and line it with baking paper or sprinkle it with flour. Place the pancakes on it.
13.Put the tray in the oven quickly. The breasts will swell during the first 3 minutes of baking. After that, let them bake for another 3-4 minutes, so that they do not remain raw inside and brown slightly (our pits have only browned on one side, because our stove oven only heats on the from the bottom).
14.Prepare the filling: wash and dry the chicken breast. Cut it in half (in the transverse direction) so that you get 2 flat slices. Sprinkle with salt, ground black pepper and your favorite spices. Let them marinate for 20 minutes.
15.Fry the chicken breast on the pan / grill or bake it in the oven. After you prepare it, cut it into cubes.
16. Chop the cabbage finely, then sprinkle with salt and knead with your hands until it softens and releases its juice.
17.Cut the cucumbers into crescents, and the tomatoes - into cubes.
18. You can mix the vegetables or add them one by one to the pits.
19.Prepare the sauce: put the yogurt, mustard, garlic given through the small grater or passed through the garlic press, cucumber given through the large grater (thanks to him, the sauce gets notes of freshness), salt and ground black pepper to taste in a suitable bowl. Mix and let the yogurt penetrate with the flavors and tastes of the other ingredients.
20.Fill the pitches: cut one of the edges of each pita with a knife and grease the inside with a little sauce. Add the cabbage and diced meat, pouring a little sauce over them, then the tomatoes, cucumbers and a little washed and dried greens.
21. Serve the stuffed pit. They are extraordinary!
As a sauce for pita, you can use fermented cream combined with mayonnaise. You can also experiment with fillings by adding ingredients that you like.
& # 8211 1 chicken breast (450 g), 150 g fatty yogurt, 10 g dried marinade with onion, 2 strands of fennel leaves, 2 tablespoons olive oil, salt, 2 fennel bulbs, 1 clove of garlic, 100 ml of semi-dry white wine, 2 tablespoons oil, white pepper
& # 8211 pt. sauce- 1 small white onion, 1 tablespoon oil, 100 ml vegetable soup, 1 bay leaf, 100 g sliced mushrooms (canned), 150 ml semi-dry white wine, salt, white pepper, a teaspoon of saffron, 1- 2 tablespoons food starch, 2 tablespoons sour cream
Cut the meat into thin strips, mix it in a bowl with the marinade and yogurt, the chopped leaves and keep it covered, in the fridge, from today to tomorrow. Pour the contents of the bowl into a saucepan, put it on medium heat, pour the oil, salt after taste and stir continuously until it changes color.
We clean and cut the fennel into larger pieces. We place them in a tray with the cut side down. We make a mixture of wine, oil, salt, pepper and pour it over the fennel. Put in the oven for 30 minutes. sprinkling the sauce from time to time in the pan.
In the hot oil, sauté the grated onion, add the finely chopped mushrooms, soup, salt, pepper, bay leaf and cook for 5 minutes. Pour the wine and boil until it is reduced by half, then add the starch, saffron and cream. Stir over low heat until thickened. We stop the fire and take out the bay leaf.
Ingredients for the recipe for whole chicken marinated with yogurt (baked)?
- 1 chicken of 2 kg
- 2 teaspoons with a pinch of salt
- 1 clove of garlic
- 1 teaspoon freshly ground pepper
- 1 teaspoon grated paprika
- 1 teaspoon top of paprika
- 1 teaspoon with dried thyme tip
- 300 g yogurt
- 2 tablespoons oil
- 1 kg pink potatoes
- 2-3 carrots
Crispy strips with garlic sauce
Yesterday, following an extensive contest, Ligia Adam was declared Miss Twitter. Since I was part of the jury, I promised to dedicate a recipe to him here, on eBucataria. When she told me that her favorite food was "crispy strips, like at KFC," I looked a little cross-eyed - I've never eaten crispy strips at KFC, so I didn't know what they were like. But then I asked left and right and I made it okay :)
ingredients (for 2 servings)
- 2-3 slices of chicken breast
- 50 ml of extra virgin olive oil
- 6 cloves of garlic
- 1 teaspoon curry
- the juice in half is lime & acircie
- 2 cm of ginger root
- 3 tablespoons flour
- 2 teaspoons and a half hot paprika
- 1 or
- 30 ml milk
- 5 tablespoons cornflakes
- 3 tablespoons sm & acircnt & acircnă
- 2 tablespoons hot mustard
- 1 teaspoon ground rosemary
- much oil (for frying & icircn oil bath - deep fry)
I cut the chicken breast slices into slices, cut them lengthwise, then in half.
I put them in a bowl and over them I poured the olive oil and the lemon juice. I also added 2 cloves of crushed garlic, the ginger given on the small grater and a teaspoon of curry, for a special taste.
I mixed them all well and marinated them for 2 hours in the fridge.
When they were marinated, I prepared the cornflakes.
I put them in a bag and crushed them with the twister.
I put the flour in a bowl and mixed it with a teaspoon of hot paprika.
In a deep plate, I beat the egg well and mixed it with the milk and a teaspoon of hot paprika.
Then, if I still had time (not two hours had passed for marinating the chicken) I made the garlic sauce. I mixed well the other 4 cloves of garlic, crushed, with sm & acircnt & acircna, mustard, rosemary and half a teaspoon of hot paprika.
When the time came, I took the chicken fillets out of the marinade. I drained them, rolled them well in flour, then passed them through the milk egg and finally rolled them in the crushed cornflakes.
I set them aside and heated the oil in a deep frying pan. The oil should be 2-3 fingers high and be very well & icircncins. I fried the chicken.
After about 2 minutes, maybe even less, I took out the chicken fillets in a bowl lined with napkins (to absorb the oil). Then I put them on the plate with the garlic sauce.
Recipe of the day: Chicken breast in yogurt sauce
Because it is Valentine's Day, a romantic dinner, delicious and prepared according to a quick recipe is more than indicated. Good appetite!
1-2 pieces chicken breast, an onion, 4-5 tablespoons tomato paste, a yogurt, a teaspoon of flour, spices (basil, oregano, paprika, white pepper).
Method of preparation
Lightly fry the onion, and add the chicken breast that has been previously cut into strips, cover with a lid and let it simmer. In a bowl prepare the sauce as follows: put tomato paste, yogurt, add a cup of water (you can put water depending on how much sauce you want to come out), spices, and a tablespoon of flour (previously mixed with a little water until a paste is formed). Mix the sauce well and add it over the breast, put it on and let it boil. Add salt to taste.
It can be served with baked potatoes with rosemary and cauliflower with vinegar.
Baked chicken breast & # 8211 A special recipe for everyone's taste
I marinated the chicken breast, put it in breadcrumbs and baked it in the oven. A special delicacy came out. You can find the recipe in the rows below, if you want to try it. I'm sure you won't regret it!
- 3 tablespoons natural yogurt, 1 clove of garlic
- 1 tablespoon mustard, 2 pieces chicken breast
- 1 tablespoon soy sauce, 3 tablespoons breadcrumbs
- Ground salt and black pepper (to taste)
Method of preparation:
We clean the garlic clove, put it on a grater or crush it through a press and mix it with the yogurt, in a deeper bowl. Add the mustard and soy sauce.
Wash the chicken breast, cut it into slices and season it with salt and ground black pepper. Then put it in the yogurt marinade. We leave him there for an hour.
After an hour, take the pieces of meat out of the marinade and put them in breadcrumbs. Place the chicken breast in a tray lined with baking paper. Bake the chicken breast in the preheated oven at 180 degrees for about 30 minutes.
The cooking time can vary from one oven to another, so it would be good to check the meat from time to time.
After it is cooked enough, place the chicken breast on a larger plate. Serve with your favorite sauce. I like to eat chicken breast with sour cream and garlic the most. It seems to me the best combination.
After you try this recipe I am sure you will want to repeat it weekly. Have fun with your loved ones and increase your cooking!