I was inspired by Corina33
- 1 chicken breast
- 1 onion
- 2 carrots
- 1/2 red pepper
- 1 can of tomatoes
Preparation time: less than 60 minutes
RECIPE PREPARATION Chicken breast in tomato sauce:
Finely chop the onion and pepper, cut the carrot into rounds and fry in a little heated oil. Add basil and mix.
Cut the meat into pieces and add it over the vegetables, let it cook a little with the vegetables and add the tomatoes and enough water to cover the meat. Let it boil for about 20 minutes.
Serve with greens on top (I have some whims that they don't like) and I didn't put it.
Chicken breast in tomato and garlic sauce served with polenta
Cut the chicken breast into cubes, wash and season with salt.
Put oil in a wok, add the meat, then sprinkle with paprika, add 300 ml of water and bring to a boil, covering the wok with a lid, until all the water is reduced. Let the meat fry a little, then the canned tomatoes are passed through the food processor to obtain a paste. It is added over the meat together with the pepper, the bay leaf, the basil, the rosemary and 200 ml of water and it is left to boil until the sauce binds. Turn off the heat, add the sugar (only if the tomatoes were sour) and let the food cool a little, then add the peeled, washed and ground garlic and the washed and chopped green parsley.
Put water, oil and salt in a saucepan over high heat. Before the water reaches boiling point, add the malai in the rain and chew vigorously with a whisk. Allow to simmer over low heat, chewing occasionally.
It is ready when the polenta comes off the walls of the pot. Pour into a bowl moistened with cold water.
Chicken meatballs with tomato sauce
Chicken meatballs with tomato sauce are the lighter version of marinated meatballs, so anyone with a pork problem can try this recipe. We also like pork meatballs, but for children we also tried chicken meatballs. It is true that chicken is drier, but if you add a little oil to the composition and do not fry them too much, they are delicious. Another plus would be that they are made quickly and are much healthier because they are baked in the oven.
- 500g chicken breast or boneless chicken leg
- 1 or
- 1 teaspoon chopped onion
- 2 cloves chopped garlic
- 1.5 tablespoons breadcrumbs
- 2 tablespoons olive oil
- salt, pepper, oregano
- 1 small onion
- 2 cloves of garlic
- 3 tablespoons oil
- 500ml broth or mashed tomatoes
- 1 tablespoon flour
- 1/2 teaspoon dried basil
- 1 teaspoon sugar
- a little salt, pepper
1. Preheat the oven to 180 degrees C.
2. Chop the chicken and mix it with the rest of the ingredients. With a wet hand we form small meatballs that we place next to each other in the tray on baking paper.
Put the tray in the oven for 15 minutes. Do not leave them longer because they harden, they will also boil in the tomato sauce.
3. Finely chop the onion and garlic and heat them a little in oil. Add the broth, sugar, salt, pepper and basil and bring to the boil. Separately mix the flour with a little water and pour it over the sauce, stirring constantly until it thickens a little. If you use mashed tomatoes, don't add flour anymore (I think it would be a much healthier option anyway).
Add the meatballs and simmer with the lid on for another 10 minutes. Taste and if necessary add spices.
We serve meatballs with pasta, mashed potatoes, rice, vegetables or why not, polenta :)
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CHICKEN BREAST WITH SWEET SAUCE - SACRED
How many times do you wonder what to prepare from the quick and very tasty chicken breast, especially since everyone thinks about it that it is bland and does not have a soft texture due to the fact that in general after cooking it is quite dry ?! Try this extremely simple recipe for which you only need a grill, or a grill pan and a saucepan for the sauce that will make a difference.
- 400 gr. chicken breast
- 75 gr. butter
- 1 pc. ginger (2 cm.)
- 2 green onion threads
- 3-4 tablespoons sweet chilli sauce
- ½ lemon
1 Season the chicken breast pieces with salt and pepper, then put on the hot grill for 3-4 minutes on both sides. Try not to brown them too much so as not to dry them, possibly put them aside immediately on a plate and leave them covered for a few minutes.
2 Place on the small eye of the cooker the pan prepared with 75 gr. butter, then add finely chopped onion and ginger.
3 You do not have to leave them on the fire for a long time, only 2-3 minutes, until they soften very little, then add the sweet chilli sauce together with the juice of half a lemon and leave it on the fire for a few seconds.
4 You can use any garnish, but I chose for today a rice prepared just as easily with a valerian salad.
5 Place the chicken breast fillets on top and sprinkle with plenty of sauce.
Chicken with garlic and basil in butter and tomato sauce
The perfect recipe for a family meal, ideal for warm spring-summer days, when the markets are full of fresh vegetables. It's quick, it's very tasty and doesn't make you take too much money out of your wallet, compared to other recipes.
- Lightly beat with a hammer of schnitzels, chicken breast (this is how it will cook). Season with salt and pepper.
- Fry the chicken in olive oil for 2-3 minutes on both sides. Remove it, let the oil cool a bit and put the tomatoes to harden (cut them as you want if you use cherry tomatoes, put them cut in half).
- When the sauce starts to form, add the butter and garlic. Stir continuously until the butter is completely melted.
- Put the chicken back in the pan, cover the pan for a minute, then uncover and let the flavors penetrate for another 5 minutes.
Just before serving, add the basil. Serve with cooked pasta according to the instructions on the package or with rice.
“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, add a touch of sour sauce and then fold my papiota trying to seal it as best 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.
- a chicken breast
- 2 cups tomato juice
- 100 ml water
- 5 tomatoes
- salt and pepper
- 100 ml white wine
- 2-3 cloves of garlic
- fresh basil
- a teaspoon / two of sugar
- olive oil (also goes for sunflower)
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CHICKEN BREAST IN CREAMY SAUCE WITH TOMATOES AND SWEET PEPPERS
We like to eat tasty and healthy at the same time. Such a combination is found in this recipe, which due to the basic ingredient, ie breast, can be considered dietary, and matched with a delicious white sauce, reminds us that much of the pleasure of life is found in food!
- 2 large chicken breasts (cut in half)
- 2 cloves & # 8211 garlic
- 1 small onion
- 1 red
- 1/3 sweet pepper
- ¾ chicken broth
- ½ cup & # 8211 cream
- ¼ cup & # 8211 white wine
- 1 tbsp & # 8211 grated parmesan
- 2 tablespoons olive oil or sunflower oil
- Salt and black pepper
The preparation process
Season the chicken breast with salt and pepper on both sides.
Heat the oil in a pan over medium-high heat, add the chicken and brown it on each side for about 5 minutes or until you get a golden-brown color, then take it out on a plate and let it sit until you take care of the sauce.
Dice the onion, sweet pepper and crush the garlic cloves a little. In the same pan in which you cooked the meat, add the onion, sweet pepper and garlic and let it cook for about a minute (stirring occasionally).
Add the white wine and let it reduce a little.
Add the chicken stock, cream, diced tomatoes and Parmesan cheese, bring to a boil and reduce the heat and simmer for about 3-5 minutes until the sauce thickens a little.
Put the chicken breast back in the pan over the sauce, season with salt and pepper to taste, put the lid on and cook for about 10-15 minutes. Take the pan off the heat and sprinkle the chicken breast with chopped basil. Good appetite. Tips & Warnings If you don't have fresh chicken soup, you can add a cube of concentrated soup such as "Galina Blanca" or "MAGGI" to half a liter of water. If you do not use wine in food, replace it with chicken broth.
Start the oven at 180 ° C (heat up and down with ventilation) and prepare a heat-resistant tray.
Put in the tray mashed tomatoes, a little salt, pepper and herbs. Mix well with a fork.
Wash the chicken breast, cut it in half and dab with a kitchen napkin. Season it on both sides with salt and pepper, then place the two pieces in the prepared tray, over the tomatoes.
Separately, mix in a bowl the cream cheese, finely chopped dill and half the amount of cheese.
Distribute this mixture over the chicken breast and sprinkle with the remaining cheese.
Put the tray in the oven for 45-50 minutes, enough time to have juicy meat at the end, not dry at all.
Leave the tray aside 10-25 minutes after baking, then we can serve or place in pans.
It goes perfectly with any garnish: rice, pasta, potatoes, salads, peas, beans, etc.