Chicken breast with peppers

Chicken breast with peppers and a second meat dish that is prepared flouring and browning the chicken breasts in the pan to make them soft and tender. More »

Chicken in beer with onions and bacon

The chicken in beer with onions and bacon, and a delicious main course, prepared browning the chicken pieces with the spices, and then combining the onions and More »

Chicken cream

Chicken with cream and a second delicious dish prepared with mushrooms and chicken breast dipped in a delicate cream. Chicken with cream and a very simple dish More »

Chicken Fricassee

The chicken fricassee and a tasty main dish of white meat, easy and quick to prepare. The fricassee identifies a way of cooking meat, in particular the More »

Chicken with potatoes, mushrooms and onions

It 'a classic of the kitchen, the children are greedy and and a second plate that fits well for a formal dinner or for a family dinner: More »

 

Category Archives: Courses / Chicken-and-Game

Rustichella of Pan Brioche-crusted chicken

Rustichella of Pan Brioche-crusted chicken

The rustichelle chicken thighs are over poultry covered with a crunchy breading Pan Brioche: cooking barbecue amplifies the taste and makes a tasty main dish from the special touch. In this recipe, the rustichelle will be accompanied by a creamy salad with green apples. for meat Chicken thighs 4 over for breading Garlic 1/2 clove finely chopped lime (or lemon) 1 teaspoon grated rind 2 tablespoons extra virgin olive oil 4 slices brioche bread 1 bunch parsley 1 clove garlic marinade for Lime (or lemon ) 1 cup juice 1 cup extra virgin olive oil 1 bunch fresh rosemary for the salad red wine vinegar 1/2 cup red onion of Tropea 1 Salad 1 head iceberg Lime juice 2 tablespoons Mustard old Granny Smith apples 1 2 robust teaspoons red wine 1/2 cup brown sugar 2 tablespoons mayonnaise 4 tablespoons mustard (Dijon mustard) 1 teaspoon Preparation To prepare the rustichelle chicken crusted brioche, we proceed with the marinade over the thighs (1).

Pockets of chicken with goat cheese baked

Pockets of chicken with goat cheese bakedPockets of chicken baked with goat cheese are a great dish easy to prepare and very effective. The breading aromatic pockets of chicken with baked goat meat makes this fragrant and very delicate taste. For the chicken 4-5 tablespoons olive oil 2 chicken breasts 500 g For the breadcrumbs 2 cloves fresh garlic olive oil 1 tablespoon fresh parsley, bread crumbs 50 g 50 g Salt to taste For the filling 120 gr goat vaccine Chives 3-4 stalks Sale Arrange to taste Preparation on the worktop all the ingredients (1) you need to prepare the pockets of chicken baked with goat cheese; For the breading clean fresh parsley and garlic, put them in the bowl of the mixer with the bread crumbs and operated until the mixture is bricioloso (2), for the filling, working with a frochetta goat cheese with a pinch of salt and the chopped chives (3) and set aside in a bowl, take the breasts and cut in half ( 4), carefully removed the cartilage on the back (5); matched bases (6) also deleted the little bones inside (7) and now proceed to affect the pockets from the top of the chest (8) and with the aid of a sharp knife cutting the flesh in order to create the true pocket (9), you must be careful to be gentle so as not to cut all the way, but leave a layer of meat so as not to leave the filling (10).

Chicken broth (or chicken)

Chicken broth (or chicken)Chicken broth (or chicken) and a prodigious food, invigorating and calming effects, which since ancient times was administered to treat colds, and these virtues, even today seem to be confirmed by modern science. The intense flavor and tasty, the chicken broth and the ideal companion for ravioli and tortellini, gnocchi and noodles for typical dishes of traditional festivals.

Tasty chicken salad

Tasty chicken saladThe chicken salad tasty and fresh and appetizing dish, typical summer: it can be served cold as an appetizer (decreasing the per capita portion) or as a main dish. To prepare the chicken salad will be enough grilled chicken fillets and then cut julienne, along with pickled cucumbers, carrots, peppers, celery, Swiss cheese and olives.