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Fusilli with bacon and chicken breast

Fusilli with bacon and chicken breast

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The pasta is boiled in salted water according to the instructions on the package.

Sliced ​​bacon is lightly fried in a pan. Add finely chopped onion and garlic and lightly fry, stirring constantly. Put the diced chicken breast in a pan and mix.

Cut the tomatoes into small pieces or put them in a blender and place them over the meat. If necessary, add a little water to cover the meat. Boil over low heat until the sauce decreases and reaches the desired consistency. During cooking, adjust the taste of salt and pepper and season with oregano or any other spice you like.

Boiled pasta is mixed with tomato sauce and meat.

Serve hot.

Method of preparation

Pasta with goat cheese, spinach and chilli

1. Boil the pasta in boiling salted water. . 2. Heat the oil in a pan

Tortellini with yogurt and ham sauce

Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham


  • 150 gr cauliflower, 150 gr broccoli
  • 100 gr bacon, 5-6 sprigs of parsley
  • 2 tablespoons lemon juice, 1 tablespoon mustard seeds
  • 2 tablespoons olive oil + 2 more tablespoons for baking
  • Salt and ground black pepper (to taste), sesame seeds

Method of preparation:

Break the cauliflower into bunches and rinse in cold water. Then put the cauliflower on a tray lined with baking paper. Sprinkle with a little olive oil and bake at 200 degrees for 15-20 minutes.

Fry the bacon until golden brown then cut it into slices. Chop the parsley finely.

Combine the cauliflower with the broccoli and add pieces of bacon and chopped parsley in a bowl. Add olive oil, lemon juice, salt, ground black pepper and mustard seeds.

Mix well. Put the salad on plates and sprinkle sesame seeds on top. Good appetite!

Preparation Chicken breast with bacon in sour cream sauce

I fried the bacon in a pan. Without oil.

While the bacon was sizzling, I washed the chicken and cut each piece of breast in half. I dabbed with a kitchen napkin, then I put a little salt and pepper on each.

I took the bacon out of the pan on a plate and poured the olive oil. I put the 4 pieces of meat and fried them until they were nicely browned on both sides.

In a saucepan I transferred the chicken, I added the fried bacon and I poured the sour cream. I let the pan simmer for 10 minutes. I didn't add salt to the sauce because the bacon was quite salty, in addition I put the chicken. I advise you to taste the bacon to know exactly how much salt you put.

After 10 minutes I turned off the heat, added a little pepper and a little grated nutmeg and sprinkled the finely chopped parsley. That's all, fast and super good!

Chicken and mushroom tart

For the dough, mix the flour with a pinch of salt and diced butter until you get a sandy texture. Add the yolk or water, give the dough a round shape, wrap it and let it cool for half an hour.

Meanwhile, cook in a teaspoon of finely chopped onion with the chopped mushrooms in the knife. When the water (left by the mushrooms) has dropped, add the chicken cubes and leave on the fire for just a few minutes. Salt and pepper to taste and allow to cool.

Beat eggs with sour cream and a pinch of salt and incorporate them into the mushroom composition. Roll out the dough into a baking dish and pour the filling. Sprinkle the cheese on top and bake for 40-50 minutes or until golden and appetizing.

Remove from the oven and set aside for 10 minutes, only then slice and serve the tart with mushrooms and chicken.

Baked potatoes with chicken, cheese and cream au gratin casserole recipe

Baked potatoes with chicken, cheese and cream au gratin casserole recipe. Chicken breast au gratin with cheese on a bed of baked golden potatoes. How to make chicken casserole with potatoes and cheese? Chicken breast recipes. Potato recipes. Gratin recipes.

This recipe for baked potatoes with chicken, cream and cheese is a simple and quick one. Everything is prepared in the same tray and the baking time is 45 minutes. The result is a wow one: tender pieces of chicken breast and browned potatoes wrapped in creamy cream sauce with a discreet garlic flavor. All covered in a delicious au gratin cheese crust. Taste and flavors don't even tell you anymore

It is a consistent food for autumn or winter, seasons in which we need an increased caloric intake. In summer we eat more easily.

I used chicken, potatoes, cream, butter and cheese. Honestly, I think this casserole comes out tastier with boneless chicken legs. But I chose a chicken breast to show you a cooking / baking option that keeps it tender and juicy. Chicken breast is the piece on the last place in my list of preferences due to the fact that it is bland and weak.

I burst out laughing when I hear all sorts of statements: "- Alas, I am very picky / picky about food and I only choose chicken breast!". Extraordinary, but how refined you are! You have no idea what to lose if you eat only chicken breast all your life and make fun of it. I say this because I've seen a lot of people cooking chicken breast & # 8230 comes out something sour and dry as a sole.

In order not to suffer such a thing, it is good to be guided by the cooking times of the components and by the logic. The biggest mistake would be to put everything in the pan from the beginning and get a long juice stew and some pieces of bleached chicken breast with a eraser texture. So we don't do that!

In addition, I recommend marinating chicken breast for at least 2 hours at room temperature or 8-10 hours in the refrigerator. This will make the meat tenderer and juicier.

The recommended cream is a sweet one (for cream) with min. 30% fat because the sour one is baked in the oven. The cheese should be one that melts nicely and forms the au gratin crust. We can't use telemea.

From the quantities below there are 4 good portions of baked potatoes with chicken, cheese and cream. I adapted an American recipe (baked chicken and potato casserole) that contained other ingredients (bacon and green onions).

Broccoli tart and chicken breast

500 grams of broccoli
1 commercial pita top
1 chicken breast, preferably without bones
3 eggs
1 cup of milk
2 tablespoons flour
1 piece of Telemea cheese (as dry as possible)
1/2 packet of butter
a little dried thyme
a piece of cheese
a few tablespoons of sour cream

Method of preparation:

1. Place the top in a round pan, greased with butter, and prick it from place to place with a fork. Place over the broccoli bouquets, which you scalded for a few minutes in boiling salted water, after they have drained well.

2. Separately, in a bowl, beat like an omelet for eggs, add flour, milk and mix well so as not to make lumps. Add the grated cheese, salt (only if necessary, depending on how salty the cheese is), pepper, grated nutmeg, a little thyme, and finally the melted butter. Then incorporate strips of boiled chicken breast.

3. Pour the mixture over the broccoli and put everything in the oven for 30-40 minutes. About 10 minutes before removing the tart from the oven, sprinkle a little grated cheese on top and leave it in the oven, on a high heat, until it browns. It is served with sour cream and is just as good and hot and cold.

Chicken breast with cream and creamy sauce with onion and garlic & # 8211 in the pan

Chicken breast with cream and creamy sauce with onion and garlic & # 8211 in the pan. Simple and quick chicken recipe with onion and cream. How to make chicken breast food with lots of onions, garlic and creamy sauce? Chicken breast recipes. Fry-cooked sauce recipes.

This recipe for chicken breast with cream and cream sauce is very easy and quick to prepare. Lots of onions and garlic make this simple but very tasty dish delicious.

I don't know why chicken breast is so loved by Romanians because most of the time it is cooked in vain and comes out sour and dry. We don't have much on the blog chicken breast recipes but, in what has been published so far, we managed to make it “edible” & # 8211, that is, to cook it correctly so that it has both a taste and a pleasant, tender texture. Chicken breast is a lean meat that needs fat: oil, butter, lard or cream.

You have already appreciated our version of the classic chicken recipe with cream and polenta (see here) precisely because it comes out tasty. For that recipe I used sour cream (with at least 24% fat) and a little flour.

In this case I used sweet cream for whipped cream (with at least 30% fat) and a lot of white and red onions. Chicken breast can be successfully replaced with turkey breast or boneless chicken legs. The result is a wow one! A fine dish with tender pieces of meat and creamy sauce, extremely fragrant. It took me exactly 17 minutes to cook.

From the quantities below it results approx. 3 servings of chicken breast with cream and creamy sauce with onion and garlic.

How to prepare the recipe for appetizer pie with vegetables and chicken breast.

First we thaw the puff pastry.
Drain and chop the mushrooms, then put them in oil in the oil together with the chopped onion scales and the finely cleaned and chopped garlic.
Season with spices and salt and cover to simmer well. Let them simmer for a few minutes and stir from time to time. Then add sliced ​​chicken breast and chopped baked pepper, directly frozen. Stir a few times then turn off the heat and put everything in a sieve.
When they cool, add the chopped dill (I also put them from the freezer), then the grated cheese, the egg and mix the composition.
We cover the tart form with the first sheet of dough, we put the composition in it and we bend the corners inside.
We cut the second sheet of dough into strips that we twist and place on top.
Bake the pie with chicken breast and vegetables at 180 degrees for 35-40 minutes, or until the dough is nicely browned. Let it cool before serving and serve. We can serve it with ketchup, salad, or a glass of yogurt.

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