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 »

 

Pockets of chicken stuffed with shrimp

Pockets of chicken stuffed with shrimp

Cut each chicken breast into two parts, following the natural line that runs through them at the center (1); engrave then each destination to derive the pocket (2). Put in a pan two tablespoons of olive oil, crushed garlic and finely chopped carrot, onion and celery (3-4); let brown for good (5) and then add the peeled shrimp (6), cook a few minutes dopodich, salt, pepper and turn off the heat. Whisk half of the shrimp with all the cooking (7) and set aside the rest. In a bowl, add the mixture of shrimp and the remaining (8), and the soaked bread crumbs and parsley (9). Fill the pockets with the obtained compound (10), hold by the advanced and then sigillatele by serving of sticks of wood or metal (11). Place in a large skillet 3 tablespoons of oil, and 4 pockets obtained (12), then fry and then sfumatele with wine (13), turning them several times until you reach the kitchen. United in the pan the rest of the compound and advanced saffron dissolved in little warm water (14), and add the mascarpone (15) mixed to provide a homogeneous and smooth cream, then season with salt chopped parsley (16) and then served nappando their pockets with the cream.