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Chicken breast with spinach and oranges

Chicken breast with spinach and oranges

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wash and dry the chicken breast fillets, season with salt and pepper, grease with olive oil and fry on the grill or in a pan.

the spinach is washed and simmered in a pan with 2-3 tablespoons of water and covered with a lid for 5-10 minutes. then drain and put to cook in a pan in 100g butter. after 5 minutes quench with the juice of 2 oranges, add salt and pepper to taste and let it drop a little.

the other 2 oranges are cut into thin slices and placed in 4 plates. On top of the orange slices is placed the chicken breast, then the spinach. Although this combination seems a little strange, the preparation is delicious !!! great appetite!

Florentine chicken with spinach, sour cream, garlic and parmesan & # 8211

Florentine chicken with spinach, sour cream, garlic and parmesan & # 8211 in the pan. Chicken or turkey breast with spinach and creamy cream sauce. Chicken dish with delicious sauce. Chicken breast recipes. Recipes with turkey breast. Fast food recipes in 20 minutes.

I am a big fan of spinach and I use it in many recipes (I leave them at the end). Either it's fresh spinach or frozen. This Florentine chicken with spinach and creamy cream sauce is an Italian-American dish (“florentine chicken with creamy sauce”) And brings together ingredients that go very well with each other, reminding me of the spinach puree I grew up with. Transylvanian spinach food is with milk and garlic & # 8211 the recipe here. Most often we eat it with skewers, scrambled eggs or meatballs.

In the case of this Florentine chicken I used sweet cream for cream (natural, not vegetable!), Green garlic and fresh spinach. In the extra season we use old garlic and frozen spinach. Poultry can be both chicken (boned breast or thighs) and turkey (breast). Being a quick recipe you will see that the cooking is short and the result is fabulous.

From the quantities below are 4-5 servings of Florentine chicken with spinach, sour cream, garlic and parmesan.

1. Fry the spinach in 1-2 tablespoons of oil, until it decreases in considerable volume.

2. Add ricotta and let the composition simmer for another 30-60 seconds, then leave to cool.

3. In the meantime, wash and cut the chicken breast in half (you should get 4 halves) and grow it deep in width, at a distance of 1-2 cm. The composition of spinach and ricotta (you can also use cheese cream ) in the cuts made.

4. Match the chicken breast with salt and pepper, sprinkle grated cheese on top and sprinkle with paprika.

5. Bake the chicken accordion for 30-35 minutes at 200 degrees, or until the chicken is inside and brown on the outside.

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Pasta with spinach and chicken breast

For a nutritious lunch, we offer you a recipe that is only good for the whole family: pasta with spinach and chicken breast.


READY IN: 40 minutes


Ingredient list

• 200g fresh spinach
• 1 tablespoon oil
• 300g chicken breast
• 300ml milk
• 2 tablespoons flour
• 1 medium-sized onion
• 2 green onions
• 2 cloves of garlic
• 500g paste penne
• 3 tablespoons lemon juice
• 1 red bell pepper
• chopped basil, salt, pepper

How do you prepare?

• Chop the onion and garlic, and cut the chicken breast and pepper into cubes
• Put the chicken breast in the pan until it starts to brown, then add the white onion, garlic and pepper and leave it on the fire for 5 minutes, then add the flour.
• After 1 minute, add the milk and let it boil for 5 minutes
• In parallel, boil the pasta and spinach separately, drain and add to the chicken mixture, when ready
• At the end, add the red pepper, basil, lemon juice, green onions and season to taste.

After you put them all together, mix well, sprinkle a little Parmesan and divide into plates for everyone. Good appetite!

Ingredients duck breast with oranges classic recipe

  • 4 duck breasts of 200-250 grams / piece
  • 4 oranges
  • salt and pepper
  • 1 cinnamon stick
  • 1 star anise
  • 10 black peppercorns
  • 250 ml of skim chicken soup
  • 40 ml. agave syrup (can be replaced with 40 grams of brown sugar)
  • 30 ml. good brandy
  • 30 grams of butter with 82% fat

How to prepare duck breast with oranges classic recipe & # 8211 breast preparation and marinating

1. Wipe the duck breasts well with an absorbent paper towel, both on the skin and on the flesh side. Shape, with a sharp knife, the skin that hangs unsightly all around (if necessary). Quickly burn the remaining feather roots in the skin with a special kitchen torch. With good tweezers, the roots are caught, which remain black after burning, and they are pulled out. Carefully wipe the duck breast again on both sides with paper towels.

2. Grow the skin and fat of the duck breast with a very sharp knife, either in diamonds or in parallel. Only the skin, being careful not to penetrate the flesh!

3. Wash an orange well with warm water, then wipe well with a towel. Scrape the intensely colored part of the surface, we need 1 teaspoon of finely grated orange peel. Cut the orange in half and squeeze, collecting the juice. Grated orange peel mix well with freshly squeezed orange juice.

4. Place the duck breast pieces in a ziplock bag. Add the anise star, peppercorns, cinnamon stick and orange juice mixed with grated peel. Remove as much air as possible from the bag and close. Leave the duck breast to marinate in the refrigerator for at least 2 hours, preferably overnight. I left it for 3 hours and the flavors were present enough to make them feel clear and subtle enough not to be overwhelming.

Preparing duck breast with oranges classic recipe & # 8211 cooking duck breast in pan and oven

5. After marinating, drain the duck breasts well from the liquid in the bag. It is thrown away, as are the spices that have fulfilled their purpose. The duck breast drizzles well, well with any trace of marinade, dabbing it well with absorbent paper towels. Leave the duck breasts on a plate in the kitchen to gradually return to ambient temperature. I left them for about an hour.

6. Switch on the oven and set it at 180 ° C, ventilated. Season the duck breast well on the skin side with salt and pepper. He insists on penetrating the salt through the notches as well.

In the frying pan

7. With the skin down, place the duck breast in a pan with a thicker bottom, with no added fat. The pan, be careful, is cold. Turn on the heat and set to medium. The pan will begin to heat up and the fat in the skin will gradually melt. As soon as it starts to sizzle, season the exposed part of the breasts, the meat.

8. Cook the duck breast in the pan for about 7 minutes. During this time, much of the fat will melt and the skin will turn red. After it starts to sizzle loudly, it is good to check the browning stage more often, a fire only with something stronger can lead to rapid burning of the duck breast. After most of the fat has melted, turn off the heat and place the duck breasts in a tray covered with baking paper, with the skin facing up.

In oven

9. The oven will do the rest. For a duck breast of 200-250 grams, 6 minutes in the oven heated to 180 ° C, ventilated, are sufficient. That's if we want a duck breast with pink meat. For pieces of 300-350 grams, you can extend the cooking time in the oven to 7-8 minutes.

10. As soon as the time allotted for cooking in the oven has passed, remove the duck breasts, place them on a plate / plate and cover lightly to keep them warm. Let it rest for 10 minutes, during which time we take care of the other elements of the duck breast recipe with oranges.

Preparation of orange fillets

11. Wash the remaining 3 oranges with warm water and wipe with a kitchen towel. Prepare a deep plate / bowl. On top of the plate, with a well-sharpened knife, peel the oranges, entering with the knife deep enough to reach the pulp. Thus, both the thick skin on the surface and the skin underneath will be removed at once. The orange juice will be collected in the bowl.

12. After peeling the oranges, cut them sharply, next to the skins that separate the slices, peeling them whole and collecting them in a plate / bowl. At the end, the skins left after the threads are removed are squeezed well by the juice, which collects over the threads.

Preparing duck breast with oranges classic recipe & # 8211 orange sauce

13. While the duck breast already cooked in the pan and oven is resting (see point 8), prepare the sauce. To do this, drain all the fat from the pan in which the duck breast is browned. It is collected and stored for confit or the preparation of incredibly tasty potatoes.

Dab the pan with absorbent kitchen paper towels, removing as much fat as possible. Over the red traces left in the pan & # 8211 caramelized proteins & # 8211, drain all the juice in which the orange fillets are (through the sieve). Skim chicken soup is added & # 8211 I used a soup prepared according to the recipe of here. Add the brandy and agave syrup or brown sugar and put the pan on high heat. Add the juice left by the duck breast while it rested and boil until it shrinks and starts to bubble. At this point add the orange fillets, which are heated in the sauce for only 1 minute, then turn off the heat. I carefully remove the threads with a whisk. Put the fillets in a plate and cover, to stay warm.

14. Immediately add the cold butter and tilt the pan on all sides until the butter is incorporated. The butter, together with the protein-rich base in the pan, will emulsify and the sauce will thicken, gaining the consistency of a semi-viscous syrup. Quickly filter the sauce through a sieve, season with salt and pepper and serve hot with duck breast.


Before serving this duck breast with oranges, cut the breast as we like, into slices or diagonally, as I did, this time. It is preferably arranged on hot plates, next to your favorite garnish. Sprinkle with the sauce and divide the hot-kept orange segments on all plates.


  1. Kaziran

    Do as you wish. Do as you wish.

  2. Arshavir

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  4. Hjalmar

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  5. Long

    According to mine, it's not the best option

  6. Kafele

    And so it also happens :)

  7. Akilabar

    Hmm ... it even happens.

  8. Memuro

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