Traditional recipes

Butterflies in sauce, with crispy chicken breast

Butterflies in sauce, with crispy chicken breast

The chicken breast is washed, deboned and cut into thin strips.

Beat the egg with flour, then with spices to taste: salt, pepper, paprika, basil and dried dill, vegeta.

We mix the breadcrumbs with various aromatic herbs: basil, mint, parsley, dill. We take each strip of chicken breast, pass it through the egg mixture

then roll it in the fragrant breadcrumbs.

Fry in hot oil until lightly crispy

paper towels to drain.

Boil the pasta in salted water, drain and rinse in several cold waters, then mix them with a little olive oil so that they do not stick together.

We also prepare the sauce:

Fry the sliced ​​garlic in 3-4 tablespoons of oil then add the tomato juice and

cream. Mix well and leave on the fire until it thickens a little.

Add the spices to taste: salt, vegeta, pepper, paprika,

hot paprika, basil, parsley, dill, thyme.

At the end, add the pasta and mix very easily.

Place a layer of pasta in the sauce on the plate, sprinkle with green parsley

chopped and on top we distribute the crispy chicken strips.

Serve the dish hot.


These recipes are for sauces that can be accompanied by chicken.

1. Mujdei

  • Chop a clove of garlic.
  • Stir in the garlic and press for 15-20 minutes.
  • Add 1 teaspoon of oil, salt and pepper.
  • After a few minutes, add another tablespoon of oil.
  • Stir as you add the ingredients.
  • Add 200 ml of cream, a little at a time.
  • Top with a bunch of chopped parsley.
  • Stir a little and you're done.

2. Leek with olives

  • Finely chop 1 bunch of green onions, one clove of green garlic, half a leek and 9 pitted green olives.
  • Heat 4 tablespoons oil in a pan and fry the onion, leek and garlic for 3-5 minutes.
  • Top with olives, 100 ml of white wine, salt and pepper.
  • When the sauce shrinks and becomes thicker, top with a core mixture of 5 nuts and the juice of half a lemon.
  • Leave everything on the fire for another minute.

3. Sos romesco

  • Mix 4 peeled tomatoes and half a clove of garlic in a pan. Sprinkle with olive oil and leave the dish in the oven until caramelized.
  • Fry 40 g of hazelnuts and 40 g of almonds in a tablespoon of oil, stirring constantly. Extinguish the fire after 5 minutes.
  • Grind the hazelnuts and almonds together with 1 teaspoon of paprika, tomatoes, salt and a tablespoon of garlic.
  • Add 80 g of olive oil and vinegar as you grind.

4. Sos in Thai

  • Remove the stalks from 400 g of jalapeno hot peppers and 200 g of serano hot peppers, clean their seeds and membranes.
  • Mix the peppers with 4 cloves of garlic cut in half, 3 tablespoons of brown sugar, a tablespoon of salt and 7 tablespoons of water. Mix everything in a blender.
  • Put the mixture in an airtight covered bowl and keep it in a dark place for 4 days. Mix the composition every day.
  • Put the composition in the blender, together with 100 ml of vinegar and mix until the texture softens.
  • It all goes through a sieve. The resulting mixture reaches a pan where it will boil for 7-8 minutes.

5. Mustard sauce

  • Finely chop 3 cloves of garlic, 1 bunch of parsley, 1 bunch of parsley and 1 bunch of green onions.
  • Mix 3 tablespoons of mustard with 2 tablespoons of tomato juice and 1 teaspoon of vinegar.
  • Add the green mixture over the mustard and leave the sauce in the fridge.

Difficulty preparing

In general, chicken sauces need the same utensils. We include here everything you need for all recipes. The recipes have little difficulty.

  • Knife
  • Chopper
  • bowl
  • teaspoon
  • mortar
  • blender
  • pan
  • heat-resistant vessel.

Articles in category: Chickens

Chicken dishes are easy to prepare, numerous, tasty and healthy. Starting with snacks, continuing with appetizers, salads, soups or broths and ending with main courses, you will find chicken dishes at almost any restaurant. Precisely for this reason you can also find on our website recipes with ready-made chicken that you just have to try.

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Recipe of the day: Muffins with chicken and parmesan

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Recipe of the day: Chicken soup with vegetables and lemon

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Recipe of the day: Chicken with tomatoes and peppers

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Recipe of the day: Chicken wrap with tomatoes

Chicken wrap with tomatoes from: chicken, lettuce, tortilla, tomatoes, mayonnaise, cheese, olive oil, salt, pepper. Ingredients: 2 halves of boneless chicken breast 1 1/3 cups lettuce 4 tortilla 2 tomatoes 1/4 cup mayonnaise 1/2 cup grated cheese 1 tablespoon olive oil salt pepper Preparation: Cut [& hellip]

Recipe of the day: Chicken salad with cherry tomatoes

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Recipe of the day: Chicken breast on a mushroom bed

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Recipe of the day: Chicken legs with vegetables and sauce

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Recipe of the day: Chicken with aromatic herbs

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Recipe of the day: Chicken with coconut sauce

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Recipe of the day: Chicken liver pate

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Recipe of the day: Wings in garlic crust

Wings in garlic crust made of: wings, honey, soy sauce, garlic, chili powder, oil, salt. Ingredients: 12 chicken wings 1 tablespoon honey 2 tablespoons soy sauce 2 cloves minced garlic 1/3 teaspoon chili powder 1 1/2 tablespoons salt oil Preparation: Wash the chicken wings, drain with [& hellip]

Recipe of the day: Baked chicken wings

Baked chicken wings from: wings, breadcrumbs, flour, garlic powder, chili powder, melted butter, olive oil, salt. Ingredients: 16 chicken wings 1/3 cup breadcrumbs 1/3 cup flour 1 teaspoon garlic powder 1/3 teaspoon chili powder 4 tablespoons melted butter 1/2 teaspoon olive oil salt to taste [& hellip]

Recipe of the day: Chicken with vegetables and sauce

Chicken with vegetables and sauce from: chicken, zucchini, mushrooms, onions, garlic, oil, maple syrup, starch, soy sauce, chicken soup. Ingredients: 500gr diced chicken 2 sliced ​​zucchini 250gr sliced ​​mushrooms 1 chopped onion 2 cloves chopped garlic 2 tablespoons oil Ingredients sauce: 1 1/2 tablespoons syrup [& hellip]

Recipe of the day: Chicken with potatoes and rosemary

Chicken with potatoes and rosemary from: chicken, potatoes, garlic, lemon, salt, oregano, rosemary, pepper, olive oil. Ingredients: 10 pieces chicken 4 quarters cut potatoes 4 cloves minced garlic 1 lemon, peel and juice 2 teaspoons salt 2 teaspoons dried oregano 1 teaspoon dried rosemary 3/4 teaspoon black pepper 1/4 cup oil [& hellip]

Recipe of the day: Chicken with sage sauce

Chicken with sage sauce from: chicken, garlic, thyme, salt, pepper, sage, olive oil, butter. Ingredients: 3 boneless chicken breasts 1 teaspoon garlic powder 1 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon ground black pepper 15 sage leaves 1 1/2 tablespoons olive oil 3 tablespoons butter Mod [& hellip]

Recipe of the day: Chicken with mushrooms and sour cream sauce

Chicken with mushrooms and chicken cream sauce, mushrooms, beef soup, vinegar, garlic, sour cream, milk, starch, thyme, salt, pepper. Ingredients: 6 chicken hammers 500gr mushrooms, sliced ​​1 cup beef soup 1 tablespoon vinegar 4 cloves minced garlic 2 tablespoons sour cream 2 tablespoons milk 1 1/2 teaspoons starch thyme 1 1/2 teaspoons [& hellip]

Recipe of the day: Chicken with vegetable sauces and sauce

Chicken with vegetable sauces and sauce from: chicken, emerald oil, zucchini, carrots, bell peppers, almond butter, coconut, lemon juice, garlic, ginger, sesame oil, sesame seeds. Ingredients: 1 chicken breast 4 tablespoons olive oil 2 chopped pumpkin 2 chopped carrots 2 bell peppers thin slices 1/4 cup [& hellip]

Recipe of the day: Chicken in walnut crust

Chicken in walnut crust from: breadcrumbs, cayenne pepper, salt, nuts, egg, mustard, chicken, salt, pepper. Ingredients: ½ cup breadcrumbs ⅛ teaspoon cayenne pepper ½ teaspoons salt ½ cup fried walnuts 1 egg white 1 teaspoon Dijon mustard 1 ½ kg chicken breast, boneless salt and pepper to taste Preparation: Se [& hellip]


How to make the best chicken breast with gorgonzola sauce

Ingredient:

  • a boneless chicken breast
  • 150 g gorgonzola cheese
  • 50 ml milk
  • 50 g butter
  • 150 g cream
  • salt
  • ground pepper
  • spices for chicken
  • chilly (optional)
  • greens (fresh basil or dill to taste)

Method of preparation:

The first step is to wash the chicken well, then shorten it and cut it into larger strips or cubes, according to your preferences. Season to taste, then fry in a little olive oil until golden brown. After that, the meat is removed on a plate.


Dakgangjeong & # 8211 Crispy, sweet-spicy chicken

Dakgangjeong is a Korean term that refers to pieces of chicken fried in an oil bath and "glazed" with a sticky, sweet and spicy sauce. Traditionally, such a preparation is cooked using a whole chicken, portioned is normal, because the recipe is a bit old, and when cutting a whole chicken all the pieces were used.

Today, it is most often cooked using normal chicken wings again, as these are the pieces that have the highest skin / meat ratio. The skin is very important, as it gives the crispy, browned and delicious appearance of the chicken pieces.
The recipe cooks, however, very well with pieces of boneless chicken breast, or with chicken hammers.

In Korean, "dak" means chicken, and "gangjeong" is a type of dessert, made from a mixture of sticky rice, honey and malt. These ingredients are boiled, then expanded cereals are added. The dessert is cut into different shapes and proves to be extremely popular, being present on the table at events such as weddings, anniversaries, etc.

Kitchen: Korean
Difficulty: Easy
Amount: 2 servings
Preparation time: 5 minutes + marinating
Cooking time: 30 minutes

ingredients:
750 g chicken wings, cut into segments (throw the tips)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons ginger, finely chopped
6 cloves of garlic, finely chopped
4 tablespoons starch, or as needed
2 tablespoons peanuts, coarsely chopped
3-4 dried hot peppers, cleaned of seeds and cut into 1 cm pieces (or kochujang)
2 tablespoons soy sauce
1 tablespoon rice vinegar
3 tablespoons honey
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 teaspoons sesame brown oil
1 tablespoon rice wine
a few slices of lime
frying oil
green onions, sliced ​​diagonally, to serve
red hot peppers, cut into thin slices, for serving (optional)
boiled rice for serving

Instructions:
Mix the chicken pieces with salt, pepper, ginger and half of the garlic in a bowl. Then roll each piece of chicken in starch, to cover evenly. Place the chicken pieces on a tray or platter so that they do not touch each other.

Heat the oil in a saucepan, or wok. When it is well heated, add the chicken pieces, one by one (be careful not to sprinkle yourself with hot oil, I fried it), and fry for 15 minutes, or until they are cooked, crispy and evenly browned. Then remove with tongs and drain oil on paper towels.

Meanwhile, fry the peanuts in a little oil until golden brown. Then chop with a knife until you get a medium chop, not very fine, but not too coarse. If the mince is coarse, some of the peanuts will not adhere to the chicken pieces in the final stage of preparation, but will remain in the wok on its walls.

Prepare the sauce. Heat about 2 tablespoons of oil in a wok, or large skillet. Add the remaining garlic and hot peppers and cook for about 1 minute, over high heat.
Reduce the flame and add soy sauce, oyster sauce, rice vinegar, honey and wine. Cook the sauce over low-medium heat for a few minutes. Add the brown sugar and stir until it melts.

Sprinkle the sauce with sesame oil and a little lime juice, then add the peanuts and fried wings. Mix well so that the chicken pieces are evenly covered with thick sauce and peanut butter. Serve hot, with boiled rice, sprinkled with green onions and hot peppers.

Note:
These wings are wonderful. Crispy on the outside, very tender on the inside, with a special flavor, really delicious. They are mostly sweet-spicy-salty, but they also have hot and sour accents. Brown sesame oil gives the taste complexity, depth and persistence. The wings are also very fragrant.
Arm yourself with plenty of napkins, because you will eat them with your fingers and you will be like a child who escaped alone in the chocolate factory.

Try these wings with a brown beer. I had a Belgian brown beer at hand, Floreffe, and I think this Korean-Belgian marriage was a success.

Instead of kochujang or hot peppers, you can experiment with a good quality spicy ketchup, or another spicy sauce that is to your taste.


Crispy chicken strips

If you have chicken breast and want to make it something super tasty, this is the ideal solution. Fast, delicious and cheap! Much healthier than those bought at fast food restaurants, the crispy chicken strips made according to this recipe will help you cook for at least 4 people in record time. Crispy and fragrant on the outside, fragile and well penetrated on the inside. How can you not like it?

If you want them to be tasty and health At the same time, choose to make them in the oven, not in the pan.

Cut the chicken into long strips. Crush the cornflakes and combine them with the breadcrumbs. Beat the egg, combine it with mayonnaise, mustard, melted butter and spices.

Give, in turn, the chicken strips through the dough, then through the cornflakes.

2. Place the chicken strips on a non-stick pan and cook for about 15-20 minutes in the preheated oven.

Serve with a garnish of your choice HERE and with a sauce to your liking from HERE.

Other delicious recipes where you can use chicken breast:


Crispy chicken with Japanese breadcrumbs & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of crispy chicken with Japanese breadcrumbs it's one of my husband's favorites, especially when it comes to a quick lunch. He really likes chicken cooked this way, but I honestly admit that I don't cook it very often because I try not to eat fried foods too often. If it were after him, I am convinced that he would not refuse this dish even if I prepared it daily.

For this crispy chicken recipe I used Japanese breadcrumbs panko type that I made in the previous recipes. Of course you can also use commercial panko breadcrumbs or you can even use regular breadcrumbs, only the panko type will give us a much crispier result. For chicken, I used skinless and boneless chicken breast because it seems to me the most suitable kind of meat for this recipe, but if necessary you can also use boneless chicken legs.

The chicken breast is cut into thicker or thinner strips, according to preference and seasoned well. I have my own spice mix for this recipe, but you are free to choose your favorite spices. For a spicy note I added a little Tabasco hot sauce, but any hot sauce is good. Of course you can omit it if you don't want the chicken to be spicy. Over the seasoned chicken I added whipped milk for tenderization and for its slightly sour taste.

You can also use drinking yogurt or you can even put sweet milk in which to add the juice of half a lemon. Ideally, leave the chicken to marinate overnight, but it is enough for 8 hours or at least for 4 hours. The more you leave the chicken to marinate, the tastier it will be. Pass the chicken through the breadcrumbs and fry it in hot oil until the pieces are nicely browned. This crispy chicken can be served with any garnish you want, preferably a salad, and goes very well with sos tzatziky or any other yogurt-based sauce.


Butterflies in sauce, with crispy chicken breast - Recipes

INGREDIENTS: 400 gr. butterflies, a chicken breast, breadcrumbs, an egg, two tablespoons flour, various spices

For the sauce: 6-7 tablespoons tomato juice, 3-4 cloves of garlic, three tablespoons of sour cream and spices.

METHOD OF PREPARATION: The chicken breast is washed, deboned and cut into thin slices. Beat the egg with the flour, then with spices to taste: salt, pepper, paprika, basil and dried dill, vegeta, shows the recipe site gustos.ro.

We mix the breadcrumbs with various aromatic herbs: basil, mint, parsley, dill.

We take each piece of chicken breast, pass it through the egg mixture, then roll it through the fragrant breadcrumbs. Fry the oil and heat it until it becomes slightly crispy. We take them out on paper towels to drain. Boil the pasta in salted water, drain and rinse with more cold water, then mix them with a little olive oil so that they do not stick together.

For the sauce: Fry the sliced ​​garlic & icircn 3-4 tablespoons of oil, then add the tomato juice and sm & acircnt & acircna. Mix well and leave on the fire until it thickens a little. Add the spices to taste: salt, vegeta, pepper, paprika, paprika, basil, parsley, dill, thyme. At the end, add the pasta and mix very easily. Place a layer of pasta & icircn sauce on the plate, sprinkle with chopped green parsley and spread the crispy chicken fillets on top.


Chicken breast prepared in French style - very juicy, fine and tasty!

It is prepared without too much hassle, from available ingredients. Quick, easy and simple! It is suitable for both daily and festive meals.

INGREDIENT:

-4 tablespoons fermented cream

-200 g of hard cheese (cheddar, mozzarella, etc.)

-salt, ground black pepper, paprika, dill - to taste.

You can change the composition of the sauce by completely / partially replacing mayonnaise and cream with yogurt.

METHOD OF PREPARATION:

1.Wash and dry the chicken breast. Cut it into suitable slices (neither too thin nor too thick), in a direction perpendicular to the fibers: their thickness should be about 4-5 mm.

If you want to prepare this recipe with pork or beef, you have to beat the slices with the hammer for meat (chicken should not be beaten).

2. Peel the onion and cut it into thin crescents. If you want it to be very soft, fry it in a minimal amount of oil until it softens.

3. Prepare the sauce: combine mayonnaise, cream (with any fat content), garlic passed through the garlic press, paprika (it will give the food a special color), a little ground black pepper and some of the grated cheese. Stir.

4.Add the chopped dill (for taste and flavor) and mix. You can season the sauce with your favorite spices / herbs.

5. We prepared the food in a cast iron pan. You can use any heat-resistant form for this purpose. Grease it very well with oil: both the bottom and the walls.

6. The first layer of this dish will be represented by the chicken breast: place the slices of meat on the bottom of the dish, so as to obtain a uniform and compact layer, without gaps. Season them with salt and ground black pepper.

7. Cover the meat layer with half the sauce, spreading it evenly.

8. Then follow the onion layer. Salt and pepper to taste.

9. Repeat steps 6-8. Sprinkle the food with the remaining cheese (we used a cheese mixture).

10.Put the dish in the preheated oven to 190 ° C and bake the dish for 25 minutes (with convection) or a little longer (without convection), taking into account that the chicken breast is prepared quite quickly.

11. Remove the food from the oven and sprinkle it with fresh greens to make it more attractive, flavorful and tasty.

You can serve it as such or with any garnish. It is both delicious and filling!


Video: Schmetterlinge aus Seidenpapier, wie gewünscht, nochmal die Anleitung (December 2021).