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Chicken breast in cheese crust ~ recipe 400 ~

Chicken breast in cheese crust ~ recipe 400 ~

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Probably the recipe with the number 400 would have deserved something more pompous, but as I didn't feel too good today and decided to leave it easier with the kitchen, I prepared only a simple but very good food.

  • A boneless chicken breast
  • Salt pepper
  • 150 ml of tomato juice
  • 3 cloves of garlic
  • Green rosemary
  • Oil
  • 150 g Feta cheese
  • 100 g cheese
  • 3 tablespoons sour cream
  • Red pepper caps
  • Green dill

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken breast in cheese crust ~ recipe 400 ~:

I cut the chicken breast into two pieces and seasoned it.

I mixed the tomato juice with the crushed garlic and a little pepper.

In a ceramic bowl I put a little oil, chicken breast and spiced tomato juice on top.

I also put green rosemary.

I covered the pot with aluminum foil and put it in the oven for about 20 minutes.

I mixed the Feta cheese with the cream and put it over the chicken breast.

I grated the cheese, put it over the cheese, put the red pepper and green dill.

I left it in the oven until it browned nicely.

It can be served as such or with a garnish.

We really liked the combination of meat and cheese.

Good appetite!!!!

Boyar shell with chicken and baked polenta

Scofală Boierească, a delicious chicken breast with baked peppers, cream and baked polenta.

Guilty of this recipe is my former colleague Giulia, an excellent cook from Suceava with whom I worked a few years ago in the same hotel chain. It all started with a post in the online environment and it looked so good that I asked for the recipe and today I bring it to you.

It seems that originally, the shell must contain polenta and a stew with sauce, if you can say so and is done depending on the area, fasting or sweet: with mushrooms, sausage, chicken, carrots, etc.

Today we make one with chicken, cream and baked peppers, a polenta cooked with smoked paprika and lunch is ready quickly.

It is so good, the tender chicken is bathed in a fine cream sauce, and the baked pepper only comes to balance the taste and give it an extra flavor. So I invite you to stay together for the list of ingredients, but also the simple way of preparation.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

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  • 800 g Chicken breast
  • 100 g white flour
  • 100 ml vegetable oil
  • 500 g baked peppers
  • 400 g cooking cream with 32% fat
  • 4-5 cloves of garlic
  • 1-2 tablespoons lemon juice or 80-100 ml of juice from pickles, to taste
  • 1 bunch parsley
  • Salt and pepper to taste
  • 220 g cornmeal
  • 1/2 teaspoon smoked paprika

Method of preparation:

For starters, we'll take care of the polenta. Put 1.2 liters of salted water in a pot. When it reaches the boiling point, add the cornmeal in the rain and mix vigorously so as not to form lumps. Boil for 15 minutes on low heat, stirring constantly.

We remove the foil, we cut it into pieces according to our preferences, I cut it into 6, but each one as he wishes.

Put the pieces of polenta on a tray lined with baking paper, grease them with a little oil and sprinkle the smoked paprika. Put in the preheated oven at 180 degrees for 18-20 or until a crust forms.

While the polenta is in the oven, cut the chicken breast into thick sticks, season with salt and pepper.

We pass them through flour so that they are well covered.

Heat a pan well with the remaining oil and fry them quickly over high heat until lightly browned.

Add the finely chopped garlic and the baked pepper cut in half, continue to cook for another minute, stirring constantly.

Add the cream, season with salt and pepper.

Pour the lemon juice or the one from the pickled donuts and boil a little over low heat or until the sauce is formed. Sprinkle with chopped parsley and that was it. Simple, fast but boyar. Good job and good appetite!

Chicken fillets with tomatoes and pumpkin

  • chicken breast & # 8211 1 pc.
  • 1-2 small squash
  • cherries & # 8211 10 pcs
  • cheese & # 8211 160-200 gr.
  • onion & # 8211 1 pc.
  • cream & # 8211 4 teaspoons
  • garlic cloves & # 8211 2 pcs
  • spoon of lemon & # 8211 3 pcs
  • mustard & # 8211 0.5 tsp.

Caloric content: 1500 kcal.

The recipe for chicken breast with zucchini and tomatoes in the oven will be loved by vegetable lovers in combination with white meat. Wash your chest under running water and dry with a paper towel. All the ingredients for the marinade combine and mix well: in the cream, add the mustard, garlic, passed through the press and lemon juice.

The meat must be pierced with a knife in several places along the fibers. After that, grease the chest with a pile of marinade and put the film in the fridge for an hour. During this time, the meat will acquire the desired taste of spices. And the food film will not leave a drop of meat juice, and the dish will be very juicy.

Wash and prepare the vegetables. Peel and cut the onion as you wish: rings or halves of rings. You can cut it very fine. Zucchini desirable to take a small and young. And he cut in circles. Salt vegetables.

Cover the baking tray with foil. Put the minced meat on it. Place the vegetables on top and around: onion, whole tomatoes and zucchini rings. Sprinkle with 100 grams. cheese, grated. Push the foil tightly and send it in the oven, preheated to 180 ° C about C for 1 hour. A few minutes before the foil is prepared, open it and pour the rest of the cheese on top. The dish will be fragrant and tasty. It can be served with boiled potatoes, rice or pasta.

Crown of oats & # 8211 healthy and tasty food. You need to include this dish in your diet.

Jam & # 8211 cakes is easy to make, more dough variations in our article.

recipe for delicious margarine cookies. Simple recipes that can cook even a novice mistress.

A good chicken breast recipe & # 8211 try to cook the chicken like this and you won't be disappointed & # 8230

Don't know what delights to surprise your family with? Prepare these delicious rolls with egg, melted cheese and greens, which will be enjoyed with gusto by all members. The rolls are prepared quite simply, they are tasty and creamy on the inside and with cheese crust on the outside. These rolls can be served for lunch or dinner with any garnish.


-fresh greens (dill, parsley)


1. Cut the chicken fillet crosswise and beat each piece, season with salt and pepper to taste.

2. Prepare the filling: boil the eggs, clean them and put them through a large grater, grate the melted cheese, cut the greens into small pieces. Mix all the ingredients and season with salt.

3. Place the filling on each schnitzel and roll into rolls.

4. Place the rolls in an oil-baked baking dish.

5. Bake the rolls in the preheated oven at 180 degrees for about 30 minutes. Sprinkle on top with grated cheese and bake for another 15 minutes until crust forms.

Note: you can use as a garnish: potato pudding, potatoes with marinade, potato ragout, cabbage pudding and rice, rice, potato schnitzels, noodles with green vegetables, cauliflower, rice balls, new potatoes, potato soufflé, noodle pudding with apples, potato meatballs with mushroom sauce, spaghetti with pumpkin and spinach, bean stew and more.

LAMB: The most delicious RECIPE, which can be made by an amateur in the kitchen

LAMB TRIPE. The Easter meal is not the same if it does not contain drob, a traditional Romanian food, which housewives usually prepare only on the occasion of Easter, even if it is suitable for the rest of the year.

Lamb liver recipes they are numerous, they differ from one area to another and even from one family to another, but you have to keep in mind a few rules and secrets, no matter what kind of trick you want to do.

  • Drobul can be made only from lamb for an intense taste or pork can be added to diminish the strength of mutton. In the first case, the organs of a whole lamb, liver, spleen, kidneys, heart and lungs are used. If, on the contrary, you want a lighter liver, you can halve the amount of organs from the lamb and fill the other half with pork leg.
  • Chicken liver. A lot of people can't stand the taste of lamb, but they want to have it on the Easter table, so they use chicken organs. Some people make the mistake of using only chicken liver, which makes the liver very bitter. The secret is to add chicken breast.
  • To get rid of the strong smell and taste of lamb from the drob, it is recommended that the organs be kept for 15 minutes in water with vinegar, this little trick will help a lot
  • Think carefully about how you like to eat the drob when looking for recipes for the first time. If you want to feel the pieces of meat when you eat, it is recommended to cut the organs from the knife, after boiling them. If, by the way, you want the dough to be homogeneous then you can use a low speed blender to chop them. But be very careful not to chop them too small, because you risk making patties instead of drob.
  • Another secret is the greens that are released. Although few people know it, dill is not very suitable for use, especially if you make drob only from organs. However, they have a slightly bitter taste, and dill risks spoiling you completely. If you really like dill, you can use it, but in moderate amounts.
  • Among the greens that you put in the liver, it is recommended to use leurd. All the recipes you find will involve the use of garlic, but if you put a smaller amount of it and add leurd, the taste will be much better and you will add an extra note of greenery.
  • If you don't like to put powder on top, because of the fat, you can get the golden crust on top with eggs. Beat two eggs on average, do not need to froth them, and add them in a thick layer over your liver. When baked it will get a beautiful, golden crust on top.

LAMB: How to properly prepare lamb

The lamb intestines are washed very well in several waters and rubbed with coarse salt, as follows: they are rubbed with salt, they are rinsed with warm water, and they are rubbed with salt, then they are rinsed, and so on, 3-4 times. . Then, with the help of a round wooden stick, turn the intestines upside down and repeat the whole process with coarse salt and water. Gather all the intestines in a bunch or two and tie in the middle, then boil in a saucepan with water until soft.

The lamb entrails are washed well and boiled in a saucepan with water and a teaspoon of salt. Froth from time to time and simmer until softened.

LAMB TRIPE.The main ingredients for LAMB are lamb entrails (liver, lungs, heart and kidneys), greens (green onions, dill, parsley, garlic, larch), eggs (raw and boiled), bread soaked in water or milk. Boiled and chopped entrails are mixed with the other ingredients and spices (salt, pepper). The lamb's puree is placed in a tray, over which the meat mixture is placed. LAMB DROBUL is one of the most appreciated traditional dishes, there are a number of variations of the recipe. One of these is to use a sheet of dough instead of the spreader. In most variants, boiled eggs are placed in its center.

Traditionally, in preparation for the Passover holidays, Orthodox believers sacrifice a lamb that symbolizes Christ's sacrifice for the salvation of mankind. From it are made a multitude of dishes that will be served by the whole family, along with red eggs and Easter with cheese.

Drobul is a traditional dish that should not be missing from the Easter meal. This dish has a medium level of complexity and you don't have to spend more than an hour and 30 minutes in the kitchen to cook it.


Nutritionists say that drob has a low caloric content and can be the perfect appetizer. A slice of drob contains 80 kilocalories. Because lamb is not to everyone's liking, chicken can also be made from chicken.

Lamb tripe.


● the entrails (liver, lungs, spleen and kidneys) of a lamb of about 7-8 kilograms

● three bunches of green onions

Method of preparation:

Boil the lamb entrails and leave to cool, then cut into small pieces. Finely chop the onion and fry a little in oil. Finely chop the greens and then add over the finely chopped meat, over which put the hardened onion and seven beaten eggs with the mixer. Mix all these ingredients, adding salt, pepper and two tablespoons of flour.

Grease a pan with oil or butter and line with the rest of the flour. Then put the drob mixture and put it in the oven on the right heat. After about 10-15 minutes, remove and add the remaining beaten egg. Leave in the oven for about 30-35 minutes, until it catches a brown crust. It can be eaten both hot and cold, cut into slices, placed on lettuce leaves and, preferably, with cream.

Lamb tripe

● entrails from a lamb, about 500 grams

● a slice of bread soaked in milk

● a bunch of green onions

● the blanket or a sheet of noodles

Method of preparation:

Boil the entrails in salted water. When they cool, pass them through the meat grinder, together with the slice of soaked bread. If you want, your heart and kidneys can be cut into slices with a knife. Add raw eggs, cream, salt, pepper, finely chopped greens, chopped onion and all.

Mix everything. Grease a shape & # 8211 according to your preference: glazed tray or cake form. The rag is washed and stretched in shape, leaving a lot on the edges. Put half of the filling, put boiled eggs & # 8211 of your choice: quarters on the whole surface of the filling or cut in half in the middle of the filling & # 8211 put the rest of the filling, level with a spoon and turn the edges of the filling over the filling. Leave in the preheated oven for 30 minutes.

If you prepare it from entrails bought separately and you don't have powder, you can bake it in a noodle sheet or in puff pastry, about 400 grams. In this case, the sheet must be oiled. For people who can't stand the smell of lamb, it's even a good idea to replace the breadcrumbs with any sheet of dough. Serve whole, on a platter or sliced, accompanied by green onions or radishes.

LAMB TRIPE. Variant 3


4 bunches of green onions

4 bunches of green garlic

Method of preparation:

For lamb lamb you need organs from one, two lambs, depending on how much lamb you want to get. From the organs of a lamb you will get a tray of drob. The organs are thoroughly cleansed of any traces of fat or blood, any cartilage is removed and washed in cold water. Particular attention should be paid to the kidneys that are kept in vinegar for a few hours to get rid of the characteristic odor. Then boil in cold water for about 30-40 minutes and cut into small pieces with a knife. They can also be passed through a mincer, but I prefer to finely chop them to obtain a texture characteristic of the drob. Green onions and garlic fry well with a little oil and add over the chopped organs. Add the beaten eggs, spices and greens. Then bake the mixture in a pan greased with butter and lined with baking paper, or wrap the dough in flour. Boiled eggs can also be added inside the liver for a more elegant look. Drobul is served cold, as an appetizer with mustard and a delicious spring salad.

LAMB DOUBLE Five recipes to prepare a drob to your taste

Traditional lamb liver

The entrails of a lamb (heart, kidneys, liver, lungs, spleen), 5 bundles of green onions, 2 bundles of
green garlic, 2 bunches of parsley, 2 bunches of dill, 1 bun of leurd, 1 bun of loboda, 8 eggs,
salt, pepper, 1 tablespoon olive oil, flour & # 8211 1 powder, lamb puree, various spices (1 sheet of
bay leaf, peppercorns, 1 sprig of thyme), 1 carrot, 1 parsnip.

Thoroughly wash the lamb entrails and boil them in a saucepan with water, a teaspoon of salt, peppercorns, bay leaf and the roots, cut into large slices. Froth from time to time and simmer until softened. Meanwhile, peel the onion and garlic and cut them larger.

After boiling, remove the organs from the water and allow them to cool. Then cut them into cubes and place them in a large bowl. Be careful, for a mild taste, the organs for the drob will not be processed with the meat mincer. Add onion and garlic, greens and beaten eggs. Mix well, season and continue mixing. Pour the resulting composition into the desired shape, lined with olive oil and flour, but also with lamb puree. Pay attention to the edges of the blanket, they must remain outside until the end of the closure, taking care not to break. Cover the dough with the remaining powder on the edge. Before closing the bowl, you can arrange the slices of boiled carrot and parsley leaves on the surface for a more pleasant appearance.

Put the tray thus prepared in the oven heated to 170 ° C and leave it until the powder browns on the surface.

Lamb and bird drob

Organs from 1 lamb (liver, spleen, kidneys, heart, lungs), 500 g chicken liver, 1 lobe chicken breast,
1 bunch of green onions, 2 bundles of green garlic, 1 bunch of parsley, 1 bunch of dill, 1 bunch
stevia, 1 bunch of wolves, 3 raw eggs, 2 tablespoons oil, a little pork puree & # 8211 thin side, 2 tbsp
flour, 1 tablespoon butter, breadcrumbs, salt and pepper, 3 hard boiled eggs.

Method of preparation:
Wash the internal organs well and leave them in water with vinegar for 15 minutes (three parts water and one part vinegar) to cover them, to remove the strong smell of lamb. Boil the lamb organs, liver and chicken breast for 30 minutes, then cool and cut into cubes.
Meanwhile, prepare the greens, cutting them all, not too small! On top of all this add the meat and organs, raw eggs, flour, salt and pepper to taste and mix.
Prepare the form: grease the pan with butter and sprinkle with breadcrumbs. Traditionally, lamb is baked in lamb purée.
In this case, use well-washed pork tenderloin. Thus prepared, place it in the tray, leaving the edges out. Add part of the composition of lamb's fillet, hard boiled eggs, whole or halves, then cover with the rest of the composition and the puree. Put the tray in the oven until the lamb is golden crust (about 40 minutes).

Lamb fillet in puff pastry

1 packet of puff pastry, organs from 1 lamb, 2 carrots, 1 parsnip, 1 pickled donut, 2 boiled eggs, 4 eggs
raw, 2 bunches of green onions, green parsley, dill, loboda, butter, salt, pepper.

Method of preparation:
Bring the lamb organs to a boil, along with the roots, and add a little salt and a few peppercorns to the cold water.

Keep them on the fire for 30 minutes from the moment of boiling. Meanwhile, boil two eggs. After the entrails have boiled, leave them to cool, then cut them into cubes, not very small. Cut the vegetables into cubes. Mix them with the lamb, beaten eggs, salt and pepper.
If the puff pastry is frozen, it will have to be thawed in the fridge a few hours in advance! Do not force it into the microwave or other heat source! Spread the dough on the work table, sprinkle some flour on it and place it in a pan greased with butter and lined with flour. Arrange so that it evenly covers the walls of the tray, but there is enough dough left to cover the surface. Put half of the drob composition, place the boiled eggs on the length of the tray, then the rest of the composition. Close the puff pastry on the surface of the dough, prick from place to place with a fork. Grease with egg. Put the tray in the preheated oven for 40 minutes on medium heat.

Drob from vegetables

800 g mushrooms, 200 g cheese, 1 bunch of green onions, 1 bunch of green garlic, 1 bunch of dill,
1 bunch of parsley, 1 generous bunch of loboda, 1 bunch of leurd, 1 boiled carrot, 1 boiled parsnip,
1 boiled potato, 3 eggs, 2 tablespoons flour, 3 hard boiled eggs, salt, pepper.

Method of preparation:
Saute the sliced ​​mushrooms in oil with the finely chopped onion until they are penetrated.
Add the not very finely chopped greens, the diced roots and potatoes, together with the cheese given on the large grater, and mix them with the other ingredients.
Place some of the composition in the pan, then place the boiled eggs lengthwise in the middle.
Pour over the rest of the composition.
Brown in the preheated oven until it turns a nice golden-red color. Be careful when baking! The dough should not dry out, the consistency should be slightly moist.
Allow to cool, then cut into slices.
If you prefer, you can add to this composition a few pieces of boiled lamb organs to get a lighter preparation, but suitable for the Easter holidays.

Drob with vegetables and soy

2 large carrots, 3 medium onions, 1 boiled parsley (cut into cubes), 2 zucchini, 1 red bell pepper, 1/2 bell pepper
yellow, 100 g frozen peas, 100 g frozen green beans, 1 small bag of soy (textured or granulated),
2 bundles of dill, 2 bundles of parsley, 1 bunch of wolfberry, leurd, stevia, 10 quail eggs
boiled (hard), salt, pepper, olive oil.

Put the soybeans in a bowl with warm water and a pinch of salt until soft. Grate the carrot on the large side of the grater, cut the onion into small pieces, the bell pepper into cubes, and the zucchini into moderate cubes in size. Cut the greens, not very small. Fry the onion, bell pepper and carrot in a pan for 5 minutes in 2 tablespoons of oil. When they start to penetrate, add the zucchini, without hardening it.
Set the mixture aside and leave to cool. After it has cooled, mix with the soybeans, peas, pre-prepared parsnips, beans and greens. Wallpaper the desired shape using baking paper, pour the mixture into which you incorporate the boiled quail eggs, grease the surface with a beaten egg and place the tray in the preheated oven at 170 ° C. When it's golden brown, it's ready. A baby spinach salad with strawberries and lime dressing is ideal to accompany this delicious drob.
If you prefer, you can add to this composition a few pieces of boiled lamb organs to obtain a lighter preparation, but suitable for the Easter holidays.

Put in rice crust with lemon sauce

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

When the rice is boiled, without reducing it, but all the water is transferred to a bowl and passed through a blender until it becomes a homogeneous paste.

Allow the rice puree to cool, then mix with the egg, grated lemon peel of half a lemon and mix well.

The chicken pieces are passed through flour.

The meat thus prepared is passed through rice puree

and fry in an oil bath.

They are browned on both sides.

Remove on paper towels to remove excess oil.

Meanwhile, prepare the lemon sauce.

Put the lemon juice, sugar and a little water on the fire and simmer.

When it starts to decrease, add the starch and boil until it thickens a little. It is best to dissolve the starch in a little liquid before adding it to the whole mass.

Add the oil and beat well to obtain an emulsion.

The chicken is served hot sprinkled with lemon sauce.

And just when we were so attached to the international cuisine, we came to the last recipe made for the "Sweet Romania" challenge. But this will certainly not prevent us from trying other more or less exotic recipes in the future.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Put in the dough crust

Here is a very suitable menu to serve your friends. (Although, when you come up with something that looks like a huge pie that you will place in the middle of the table, they will wonder if you didn't go crazy!) Still, it's a great way to cook chicken, because the meat is smothered inside the dough and becomes incredibly tender. For this recipe, I used young spring chickens, but you can just as easily cook a 2 kg bird (leaving it in the oven for about 2 hours).

Put the flour in a large bowl and mix it gradually with 500 ml of water, until you get an elastic dough, easy to knead and non-sticky. Cover the bowl with the dough and set aside until the chicken is ready.

Using a vegetable peeler, peel off 1 lemon and crush it in a mortar with the sage, thyme and garlic. Add olive oil and season the composition abundantly. This flavorful marinade goes well with almost any type of meat. Roll up your sleeves and rub the chicken with marinade, both inside and out. Cut the other lemon and put a slice or two in the cavity of each chicken.

Preheat the oven to 220 ° C / stage 7 on the gas one. Take the dough, divide it into four pieces and spread each one until it reaches a thickness of 0.5 cm. Now wrap each chicken in a sheet of dough so that you get 4 sealed packages. Leave them for 5 minutes after you have made them, then bake them for 1 hour in the preheated oven. The dough will harden in the oven forming a crust, which will keep the steam inside and will fry the chicken, keeping at the same time all that wonderful juice from which a fantastic sauce will result.

When ready, let the chicken cool for 15 minutes, then bring it to the table and, for artistic impression, break the crust in front of the guests. You will release a charming aroma, only good to smell. Very impressive! Serve simple with potatoes and greens.

Delicious strip of bread with chicken, potatoes and cheese

Another kurnik recipe, this time from the pastry shop. The products from him like almost everyone, because it is very tasty and nice abdomen in the mouth.

But the process of its preparation is very laborious and everything may turn out not as it should be. Therefore, it is better to buy ready-made pastries in the store. In addition to chicken and potatoes, add cheese to the sensitivity in the filling.

  • 0.5 kg confectionery (no vegetables, no yeast)
  • 400-500 g chicken
  • An onion
  • 100 g cheese (hard)
  • Spices for taste
  • An egg.

For the filling it is better to take chicken fillets, this part of the bird is cooked the fastest. Cut the fillet into small cubes, add pepper, salt or other spices.

Pour the hard cheese and put the onion in quarters. Mix meat, cheese and onion.

Place the filling on the pre-rolled dough, smoothing it well. Be sure to leave the places at the edges and corners to catch the dough.

Pierce another layer of dough over the entire area with a fork and cover the lid with the filling. The edges must be carefully shaped with each other.

You can make the edges of a beautiful shape, for example, in the form of ribs or in the form of a pigtail. From above it is necessary to grease the cake with an egg.

Then place the product in the oven for about 30 minutes, setting the temperature to 200-210 degrees. During baking, the kurnik should be covered with a golden crust.

Kurnik was ready to wait ten minutes to cool down. Everything, you can cut and serve the dish to the table.

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