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Chicken breast with tomatoes and baked cheese

Chicken breast with tomatoes and baked cheese


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It can be a very tasty and quick dinner or lunch.

  • 4 slices of chicken breast
  • 1 large tomato
  • 4 slices of cheese penteleu
  • basil, salt, pepper, ginger
  • butter

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken breast with tomatoes and baked cheese:

Season the chicken slices and fry them in a little butter. Leave them on each side and after 5 minutes take them out on a plate.

Place the chicken breast slices in a heat-resistant dish or tray, put a slice of tomato, add a little salt on top and finally put the cheese slices (do not use a cheese that melts immediately).

Put a little water on the bottom of the pot and put it in the oven for about 15 minutes.

Serve with mashed potatoes.

Tips sites

1

Garnish with parsley leaves


Baked potatoes with chicken breast are prepared easily and quickly in 30 minutes, and the result is wonderful

Ingredient:One kilogram of white potatoes, 250 g chicken breast, a green onion, 4-5 tablespoons olive oil, salt and pepper to taste, a little rosemary, 2 cloves garlic, 200 g grated cheese, a bunch of parsley

Method of preparation :Peel the potatoes, wash and cut into cubes.

Wash the chicken breast and cut into cubes.

In a bowl, mix the diced potatoes, salt, pepper, finely chopped green onions, rosemary, olive oil, crushed garlic cloves and diced chicken breast. Mix the composition well and place in a greased yena tray. with oil. Bake the dish in the preheated oven at 180˚C for 20-25 minutes.

After 25 minutes, remove the tray from the oven, add the grated cheese and put the dish in the oven for another 5 minutes. Sprinkle finely chopped parsley on top.


CHICKEN CHESTS IN THE OVEN

I set out to present you the most delicious recipes with the new chicken Poulet jaune Fermier d’Auvergne from Edenia and it seems that I am on the right track! Previous recipes for chicken with sour cream and mushrooms and chicken with tomato and olive sauce have been very well received and cooked to a large extent in the community.

So today I prepared a recipe for baked chicken breast snacks that come out impeccably with the Poulet Jaune chicken from Edenia! They are absolutely delicious and not hard or dry at all, they come out soft on the inside and are the tenderest snacks I have cooked!

1 chicken breast from the Poulet jaune Fermier d’Auvergne
the cane does it
or cane pesmet
2 eggs
250mL milk
juice of half a lemon

We deboned the chest and cut the large pieces in half lengthwise.

Put the pieces of breast in a bowl and pour the milk and lemon juice. Put in the fridge and leave for an hour.

Take the chicken pieces out of the fridge and drain them and put them in a strainer.

Put flour, beaten eggs and breadcrumbs in separate plates.

We take each piece of breast and give it in turn through flour, then through egg and breadcrumbs.

Put the chicken pieces in the pan on baking paper.

Put the tray in the preheated oven at 180 degrees C for 15 minutes heat up and down without ventilation. After 15 minutes, turn the snails and put for another 15 minutes this time with ventilation.

The snails come out soft and with a crispy crust. If we do not want a crispy crust then as soon as we take them out of the oven we will put them in a bowl and cover them.

Delicious! We served it with rice. Good appetite!

Chickens from Edenia are a very healthy choice because they are raised without antibiotics traditionally free and with a 100% vegetable diet. They have an unmistakable taste of country chicken!
There are chickens that were raised in France and whose superior quality is certified by the Label Rouge certification.

I invite you with all confidence to discover it and use it in Flaveur dishes!


Chicken breast recipe stuffed with cheese, cheese, olives and egg can also be made from turkey breast!

Cut the chicken breast in half, lengthwise and then each piece in width, to get 4 pieces.

You cut each piece (cut it, without reaching the end) every 2 cm on a length of 7-8 cm (along the pieces of meat). You salt it and pepper it.

FILLING:
100 g green and black olives
1 or
2 cloves of garlic
2 sprigs of green onion
1 tablespoon fresh sweet cheese
1 tablespoon grated cheese
salt and pepper

In order, everything that is written in & # 8220Filling & # 8221, chop them very finely and at the end add the egg, salt, pepper and 1 sprig of rosemary.

Put this filling in the notches in the chicken breast pieces and tie them with a thin thread so that the filling does not spread. (so you get chicken breast stuffed with vegetables). The rest of the filling is used to fill the tomatoes. Lightly cut the lid on them, remove the core and fill them.

In the meantime, make the soup. Then clean and cut the vegetables into larger slices.

Put half of the oil in an oven tray, place all the vegetables, carefully put the 4 pieces of chicken breast stuffed with vegetables tied (over vegetables) and place the stuffed cherry tomatoes.

Add all the remaining oil and soup and put in the oven for 50 minutes. After 30 minutes, remove the tray slightly and turn the pieces over chicken breast stuffed with vegetables and on the other side and place them in other places to brown the vegetables they were over.

At the end, carefully cut the thread and the pieces will remain chicken breast as in the picture.

Chicken breast recipe stuffed with cheese, cheese, olives and egg is ready. GOOD APPETITE!


Chicken breast with eggplant and tomatoes in the oven

Wash the eggplant well, cut into slices, season with salt and set aside for 20 minutes.

Cut the chicken breast into small slices, beat with a hammer and season with salt and pepper to taste.

Grate the cheese.

Drain the eggplants, fry in oil on both sides and place on a paper towel (to absorb the excess oil).

Grease a heat-resistant dish with oil, arrange the eggplant, chicken breast in layers, again a layer of eggplant and a layer of tomatoes.

Season with salt and pepper to taste.

Beat the egg with 2 tablespoons of sour cream or mayonnaise (maybe 1: 1).

The mixture obtained is poured over vegetables and meat, sprinkled with cheese and baked in the oven at 180 degrees for 30 minutes.


We wash the chicken breast and cut it so as to obtain 4-5 slices that are neither too thick nor too thin. Sprinkle with salt and set aside for 10 minutes. Meanwhile, mix the cream, ketchup, crushed garlic, chopped parsley, pepper, ground walnuts, sugar and a pinch of salt.

Grease a heat-resistant dish with butter / olive oil, grease the chicken breast with the cream and walnut mixture, place the chicken breast slices in the bowl, cover with the rest of the mixture, cover the bowl with a lid and put in the preheated oven about 30 minutes. After this time, sprinkle the grated cheese and cover the dish in the oven for another 15 minutes.

For the rice garnish with tomatoes, proceed as follows:

In a larger bowl, heat the olive oil and sauté the finely chopped onion. Add the small cubes of kapia pepper, rice and stirring constantly, cook for 2-3 minutes. Add the wine and when it has evaporated a little, add the tomato paste and water. Season with salt and pepper, add the bay leaves, cover the bowl with a lid and simmer for about 20 minutes. Do not allow the liquid to evaporate completely. Even if it has a little liquid, you can put out the fire because the rice will absorb all the liquid and it will swell.

Chicken breast in cheese and walnut crust is served with tomato rice.


Baked chicken breast with cheese

Baked chicken breast with cheese, a tasty recipe, easy and easy to prepare.

3 Boneless chicken breast
2 eggs
biscuit
sliced ​​cheese
2 onions
5 cloves of garlic
2 tablespoons top tomato paste
4 tablespoons white wine (or water)
salt
pepper
arugula
1/2 lemon
olive oil
sunflower oil for frying

washing chicken breast and let it drain well, then dab it with an absorbent towel.
We fillet the chicken breast with a knife, cutting it in half, into medium-thick slices.
Add each piece of fillet in cling film and beat it as for the slices, but not as thin.
Beat eggs with a pinch of salt with a fork, enough to mix the egg whites with the yolks.
Put each piece of chicken breast fillets through the beaten egg, drain the excess egg and roll it in breadcrumbs to collect a thin layer of breadcrumbs on the entire surface.
Put a pan with sunflower oil on the fire, let the oil heat up.
When the oil has heated up, add the chicken fillets and fry them on both sides until golden.
After they are fried, we take them out on a plate, on a paper towel to absorb the excess oil.
We take a baking tray, add the fried chicken fillets in it and put a slice of cheese on top of each one.
Put the tray in the oven and leave it for a few minutes (5 & # 8211 8 minutes) just enough for the cheese to melt a little.
Meanwhile we prepare a sauce like this:
finely chop the garlic and onion with a knife and heat them in 2-3 tablespoons of olive oil in a pan for a minute, until they become a little glassy, ​​translucent onions and release their taste.
Then add over the onion and garlic two tablespoons of tomato paste, mix and add 3, 4 tablespoons of white wine or water, to thin very little tomato paste and boil for 30 seconds.
Take the sauce off the heat and put it in the blender where we mix it until it becomes a fine paste, spread it in a thin layer on the plate or the serving plate.
Meanwhile, the chicken fillets with cheese in the oven are ready.
we chicken breast over the sauce on the plate, sprinkle a few arugula leaves on top and serve the chicken fillet.
This is how it looks, it is very tasty, good-looking and easy to prepare.
I hope you like it and it is useful.
If you like my recipes, like and subscribe to my youtube channel.
Thanks for watching.
Goodbye.


Chicken breast with tomatoes, mushrooms and baked cheese!

1.Wash and dry the chicken breasts. Make cross-sections and deep, but not complete, on each of them.

2.Place the chicken breasts on the oiled pan.

3.Mix the paprika, salt, ground black pepper and olive oil.

4. Grease the chicken breasts with the spicy mixture, using the brush.

5. Cut the cheese into rectangular and thin slices, the tomatoes - into thin crescents and the mushrooms - into thin slices.

6.Put the slices of cheese in the sections of the chicken breasts.

7.Add the tomato halves and mushroom slices.

8. Bake the chicken breasts for 35 minutes in the preheated oven to 180 ° C‌.


Chicken breast with vegetables and cheese (baked)

Chicken breast can be made in so many ways & # 8230 Even if it is a bit bland in taste, we can combine it to taste good. The other day I made this food. It can be served for lunch, but also for dinner. To make it we needed the following ingredients:

  • 1 boneless chicken breast (500-600gr.)
  • 2-3 onions suitable, size
  • 3 cloves garlic
  • 2 bell peppers
  • 30 gr. butter
  • 2 tablespoons oil
  • 1 tablespoon grated broth
  • 3 tomatoes
  • 1 tablespoon grated flour
  • 130 ml sour cream
  • 80 gr cheese
  • salt to taste
  • ground black pepper to taste

These being listed, let's make the food! I cleaned the onion, pepper and garlic cloves. I washed them.

I cut the onion and bell pepper into thin slices, the garlic into thin slices. In a Tefal pan I put 1 tablespoon of oil, over low heat on the stove, I put onions, bell peppers and garlic, I mixed them well and I left them over low heat to soften.

In a suitable tray, like the one in the picture below, I put the soaked vegetables. I sprinkled salt and pepper on them.

Then I diced the chicken breast. In the Tefal pan I put a tablespoon of oil and put it on low heat on the stove. I put the chicken breast in the pan and, with a wooden spatula, I mixed it, leaving it on low heat for about 10 minutes. I added salt and ground pepper to taste.

After 10 minutes, I put a tablespoon of broth over the chicken breast, mixed and left for about 3 minutes.

Then I overturned in the tray, over the soaked vegetables, and the chicken breast, arranged to be uniform in the tray.

Now we were going to make a sauce, which we would put over the vegetables and the chicken breast. I did so & # 8230 In the Tefal pan I put the butter, over low heat, on the stove. When the butter melted, I put the spoonful of flour, mixing well, then the cream.

I mixed very quickly, not to stick, about 2-3 minutes.

Then I turned off the heat, seasoned with salt and ground pepper and poured this sauce into the pan to cover the entire amount of chicken breast.

I washed the tomatoes, cut them in half and sliced ​​them into juliennes. I placed them on top, over the sauce that was thick, as in the picture below. I put salt and pepper over the tomatoes. Obviously, to taste! . )))

I put the tray in the preheated oven at 180 degrees for 25 minutes. In the meantime, I grated the cheese on a small grater. After 25 minutes in the oven, I took out the tray with the goodness, I sprinkled the cheese over the tomatoes that were the last layer & # 8230 I put for another 5 minutes in the oven and ready!


Good appetite! It's a tasty food, easy to make and healthy!

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Chicken breast with tomatoes and mozzarella

With this recipe Chicken breast with tomatoes and mozzarella we are starting a beautiful collaboration with Ferma Vranceana- Avicola Focsani, a collaboration that will take place throughout August.
We can tell you about them that they have been poultry producers for over 30 years and that through work and skill they have managed to keep up with the times and tastes combining novelty with tradition.

mark Vrancean Farm has a bold approach in which the benefits of modern technology are combined with the passion and experience of a family business.
"Let's make sure that our puppies remain trustworthy, we don't leave anything to chance. From state-of-the-art incubators, to the agricultural division that feeds birds with cereals from their own farms, to slaughterhouses with the highest national and international certifications, we strive to put the highest quality products on people's tables.

Vrancean Farm Competition

Together we set out to tempt you with tasty poultry recipes that can be easily prepared and that delight family meals.
In addition to these delicious recipes, you will also have some very nice surprises.
For 4 weeks on Facebook & Instagram & # 8211Vrancean Farm there will be a contest every week and a related recipe, prepared by us.
So, the first week of the contest starts with this recipe Chicken breast with tomatoes and mozzarella
Consistent and useful prizes will be at stake for those who love to cook.
I am attaching the link of the contest where you can register here Facebook and Instagram and here you can find the Rules to see the prizes offered and what you have to do to enter the contest !!

Today's recipe is easy to prepare, in a few minutes it is ready to put in the oven. In about an hour you will be able to put on the table a delicious lunch or dinner for the whole family.
But let me tell you what you need and how you can prepare it Chicken breast with tomatoes and mozzarella

Ingredients & # 8211 Chicken breast with tomatoes and mozzarella

Quantities for 3 servings

How to prepare chicken breast with tomatoes and mozzarella

It can be served with a garnish of mashed potatoes, basmati rice, couscous or simply a salad.

Anyway you would choose to serve it is just as good, I ate it simply and in the goodness of the sauce I soaked the toast !!
Have fun and lust and I can't wait to see the pictures from the contest !!

We are waiting for you with us on the page Instagram .
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so that we can see them too.
You can also find us on the channel Youtube- Cheerful Chefs, where we are waiting for you to subscribe !!
Thank you!!


Video: Stuffed Chicken Breast With Mozzarella, Sun Dried Tomatoes and Basil (December 2022).