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Chicken breast with cheese

Chicken breast with cheese

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It's a recipe I have from my godmother, I've made it before and now I don't know if it was like that or I added something. Anyway, the result is delicious, only the presentation leaves much to be desired, the greedy I had the patience to take magazine pictures.

  • a chicken breast (generous, you know by now)
  • bacon slices
  • 100 ml white wine
  • milk
  • Hochland slices of cheese
  • spices for chicken
  • rosemary
  • clove
  • oil

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken breast with cheese:

The chicken breast is cut as thin as possible, as well as for the snails. It is seasoned. I left them in the fridge until the next day.

Put a piece of cheese on each piece of chest, roll it like a sarmaluta and then dress it with a slice of bacon.

Put them in a yena bowl in which I put a little oil. Sprinkle with rosemary and a few cloves. Put the milk and wine and put them in the oven. It will take about 45 minutes. From time to time sprinkle with S.O.S.

When they are almost done, place the Hochland cheese slices on top and sprinkle a little parsley.

I served it with mashed potatoes and beetroot salad.

Chicken breast salad

And this recipe is prepared with strips of chicken breast. Meat proteins are enough for the salad below to be considered a complete preparation.


  • 1 whole chicken breast (200 g)
  • Olive oil
  • 1 lettuce
  • 1 apple or a pear
  • Lettuce seeds
  • 1 red
  • 1 red pepper
  • The juice of half a lemon
  • 1 can of whole grain corn
  • 1 cup chopped or grated Queso blanco cheese (200 g)
  • Mustard
  • Honey
  • Salt and pepper to taste

Method of preparation

  • Boil the chicken breast until soft. Remove and discard the skin and cut the meat into strips.
  • In a pan, fry the chicken in olive oil until golden brown. Season it.
  • Cut lettuce, fruit, tomatoes and peppers.
  • Mix all the dry ingredients in a bowl and add the lemon juice, a little mustard and oil.

What ingredients do we use for the recipe for chicken breast parmesan with parmesan or cheese?

  • 1 kg of boned chicken skin and cleaned of skin
  • 150 g parmesan or cheese (grated)
  • 2 eggs
  • a spoonful of dill or parsley
  • 2 tablespoons breadcrumbs
  • salt
  • thyme
  • freshly ground pepper
  • frying oil

What ingredients do we use for the recipe for homemade pies with chicken breast, corn and cheese?

  • Dough ingredient
  • 300 Gr flour
  • 200 Gr butter
  • 180 Gr sour cream
  • A little salt
  • Filling
  • Half chicken breast
  • Salt, pepper, oregano
  • 1 canned Corn
  • 200gr cheese
  • You can put spinach, mushrooms
  • 1 egg yolk +1 tablespoon butter
  • Sesame

How do we prepare the homemade pie recipe?

How is dough made?

To make our work easier, we use the food processor, we add flour, cold butter, sour cream and salt in the food processor, we mix enough to bind and we put the composition in a foil. Refrigerate for 2 hours.

If you don't have a robot, of course you can make the composition by hand, cut the butter into pieces, knead with flour, add sour cream, knead as long as it binds and put it in the fridge.

Chicken breast or robot roast, or cut into small pieces, season with salt, pepper, a little garlic or oregano and fry in a hot pan with a little oil over low heat, with a lid. When it is ready, let it cool.

We cut the cheese into cubes.

Divide the dough in two, spread a thin sheet of 3mm, cut round shapes either with a glass with a larger mouth, or make a ring out of a plastic bottle.

Fill the circles with chicken, cheese and corn. Glue the edges together to form a crescent.

Beat an egg yolk with a tablespoon of milk and grease the pies, sprinkle with sesame seeds and put in the preheated oven at 200 C for 15 min.

I made pâtés with cheese and corn from the second half of the dough, if you want you can fill them with sauteed mushrooms or spinach.

The average grade given by the jury for this recipe is 9.50.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Homemade pies with chicken breast, corn and cheese

Chicken Breast with Garlic Sauce and Cheese

-3 pieces of chicken breast
-1 glass of sour cream
-200g fondant grated cheese (or classic)
-4 larger cloves of garlic (or 8 smaller ones :))
-Optional salt, pepper, parsley to taste (I did not use salt, my cheese was quite salty)

-Wash the chicken breast and cut into narrow fillets (I cut into 2 each piece of breast)
-Put in a shallow baking tray
-Cream is mixed with crushed garlic and pepper (and optional salt)
-Pour the sauce, cream over the chicken breast and turn well on all sides
-Add the grated cheese on top and lift each piece with a fork so that the cheese comes in underneath and the chest pieces are not glued together.
-Put the tray in the oven over medium heat, until well browned (about 45min)
-When it is ready, sprinkle a little green parsley
-Serve hot with your favorite garnish

I served with Cauliflower and broccoli mixture drawn in butter
-The mixture contains white cauliflower, Roman cauliflower and broccoli
-I put a cube of butter in the ceramic pan with a lid, I added a little water (not to remove the butter quickly), I added the frozen vegetables and I let it simmer for 10 min

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 hearty autumn or winter meal, 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 cheese 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 results 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).

Ingredient Blue cord chicken breast

  • 2 large chicken breasts that will each be divided into 4 pieces
  • 8 thin slices of ham (in my case & # 8222prosciutto & # 8221 from Banat, from my father-in-law, for us there is no other ham)
  • 8 slices of cheese
  • 2 eggs
  • flour
  • breadcrumbs, pepper
  • frying oil

Preparation of blue cord chicken breast

The chicken breast pieces are beaten with a meat hammer to become more flexible and thinner. I do this operation through a durable plastic bag (mandatory new) in which I fold the chest. It is a very tender meat that spreads if it is not protected. To avoid beating the chicken breast, I discovered that, for the blue cord recipe, you can cut a pocket the thickness of the piece of meat. In this we can stuff the filling well. And this option is perfect. Season the meat with salt and pepper. I used a mixture of black, white and red pepper, freshly ground.

On each piece thus prepared, put a thin slice of ham, then a slice of cheese (you can also put grated cheese):

Fold the piece in half, covering the cheese. It can be fixed with toothpicks, but I prefer to tap the edges lightly with the meat hammer, & # 8222sealing & # 8221 the filling inside like this:

Roll each piece in flour, shake well, then pass through beaten eggs with a little salt:

Sprinkle with breadcrumbs, making sure it is very well covered. Lightly press the breadcrumbs on the edges of each blue cord to make sure it is well sealed.

The packages of blue cord fry in hot oil in abundance (to be 3 fingers deep the layer of oil in the pan). The optimum temperature for frying is 180 degrees Celsius. If you do not have a thermometer with a probe you can put the tail of a wooden spoon in the hot oil, if air bubbles are immediately formed around it, the oil is hot enough. When the "packages" are golden-red on both sides, they are removed on absorbent paper:


These blue chicken cords serve with a garnish and / or salad of your choice. My daughter insisted on lettuce and french fries. I said yes, sometimes it works, but don't let it happen too often!

How to bake stuffed chicken breast?

I placed the stuffed chicken breast in a heat-resistant ceramic bowl, greased with a little oil. I salted and peppered both sides. Next to it I put some oregano sprigs and some basil leaves. You can not put them if you do not want these flavors. On top I placed 2 slices of butter for an extra flavor.

We must put on some fat because the chicken breast is dry! He needs this butter to stay tender and brown nicely. Otherwise a dry stew comes out. You can also grease the meat with olive oil.

I put the chicken breast in the oven at 180 ° C for 30 minutes. From time to time I sprinkled the meat with the sauce from the tray (3 times). Finally I took the chicken breast out of the oven, nicely browned. Look how good it looks !! I can't tell you how fragrant it is!

Hmmm & # 8230 how good this chicken breast stuffed with ham and cheese smells! Let's see what it looks like inside. But first we will remove the toothpicks.

Here is the section. Fresh meat, as I promised you, melted cheese and plenty of ham.

I really liked this stuffed chicken breast in the oven! You can eat it with seasonal salads or with traditional gaskets (you can find them here).

If you are a fan of chicken breast rolls, I recommend it and this recipechicken breast stuffed with mushrooms and other vegetables.

It is worth trying this chicken breast stuffed with ham and cheese in the oven! You will be conquered by him!

Chicken breast recipe! Fast, juicy and very tasty!

A juicy chicken breast dish that will conquer you. It turns out incredibly tasty, it is prepared simply and easily, and most importantly quickly.


& # 8211 5 tablespoons fermented cream

& # 8211 salt and black pepper - to taste

& # 8211 100 gr of cheese + 100 gr for sprinkling.


2. Beat the eggs with cream, salt and black pepper.

3. Pour the sauce into the meat bowl, add 100 g of grated cheese and mix.

4. Wallpaper the form (32 * 20 cm) with baking paper, spread the meat with sauce, add onion rings, then tomato rounds and shape in the preheated oven to 180 ° С for 30 minutes.

5. Remove the form, sprinkle with grated cheese and bake for another 10-15 minutes.

You can serve food for lunch or dinner. You will definitely be happy with the result!

Chicken breast with cheese and baked bacon

Place the prepared potatoes in a tray and add the lightly crushed garlic cloves.

Separately, prepare the chicken breast. Notch the chest without cutting to the end.

Then place over the potatoes and fill the chicken notches, alternately with slices of bacon and sliced ​​cheese.

Pour oil on top and sprinkle with salt and pepper to taste. Sprinkle mozzarella over each piece of breast.

Bake for 40-45 minutes at 180 degrees Celsius.
Garnish with freshly chopped parsley and grated Parmesan cheese. Serve hot with sauce and salad.

Video recipe Chicken with cheese and baked bacon here: