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Grilled chicken breast with pumpkin

Grilled chicken breast with pumpkin



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Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Grilled chicken breast with pumpkin:

Peel a squash, grate it and fry it in a frying pan. Fry the zucchini in a frying pan. Brown both sides. oil. Meanwhile, prepare the grilled chicken with spices. Make a garlic sauce over which add 2-3 tablespoons of yogurt. Serve the chicken with zucchini covered with yogurt sauce. Decorate with fresh dill.


Zucchini stuffed with chicken breast and bean pods

Put a saucepan of water on the fire, along with a teaspoon of salt.

Remove the mustaches from the sheaths, wash and put them in boiling water. Leave it there for about half a minute, then take it out and let it cool.

Wash the chicken breast, cut into large pieces and chop on a food processor, then cook in 5-6 tablespoons of oil with a little salt and paprika.

Peel onions, wash and chop.

Peel a squash, grate it and squeeze the juice.

The seeds of Kapia pepper are removed, then washed and chopped.

Scalded sheaths are finely chopped.

Put all these vegetables over the chicken breast, together with the dried herbs (a little thyme, thyme, basil and parsley) and a glass of water and let it boil.

After the water drops, wash the rice and put it over the vegetables, then add 250 g of washed tomatoes, cleaned of tails and given by the robot. Boil the composition until it drops.

Turn on the oven to heat.

The halves of the zucchini are placed in a pan with 100-150 ml of oil, sprinkled with salt and filled with the composition of vegetables and chicken breast. In the pan, add a little salt, 250 g of washed tomatoes, cleaned of tails and given by the robot, then fill with water to the mouth of the pan. Cover the zucchini with aluminum foil and put the pan in the oven.

After the pumpkins have penetrated, remove the foil, and add grated cheese over the pumpkin, and in the pan add two fresh basil leaves, a bay leaf and a few black peppercorns. Put the pan back in the oven until the cheese melts.

Zucchini stuffed with chicken breast and bean pods are served with chopped green parsley.


Ingredients grilled chicken breast stuffed with goat cheese

marinade prepared from

  • 1 tablespoon cepsoara
  • 4-5 sprigs of fresh thyme
  • 1 clove garlic
  • salt pepper
  • 30 ml. olive oil
  • 1 teaspoon mustard tip
  • 80-100 ml. freshly squeezed orange juice
  • 1-2 strands of chopped green onions
  • 2-3 sprigs of freshly chopped basil
  • 180-200 gr. crushed goat cheese

Short preparation method

Mix the ingredients for the marinade and add the portioned chicken breast, a.i. to be covered on all sides. Cover and refrigerate for 2-4 hours.

Prepare the filling, mixing 1-2 strands of chopped green onions, 2-3 sprigs of freshly chopped basil and 180-200 gr. crushed goat cheese.

After the marinating time has passed, drain the meat well, drizzle with a napkin and form the packages, spreading the filling on the meat and fixing with toothpicks.

Grease with a little olive oil and place on the hot grill. Fry for 4-5 minutes on each side. He returns only once, after 5 minutes. Reduce the heat to medium and continue roasting until the cooking time has elapsed.

In the last minutes, grease the meat repeatedly with the preserved marinade. Remove from the grill and keep covered for 5-6 minutes before serving. Serve with your favorite garnish, I prepared the grilled pumpkin.

Grilled chicken breast stuffed with goat cheese - video recipe

For the detailed preparation mode, I invite you to watch the video below (to watch at maximum quality, set 720p HD).


Ingredients

Step 1

Grilled chicken breast with mushrooms and cheese

1. Cut the chicken breast in half, lengthwise, about 1 cm thick, cut it, then add the juice of half a lemon and season with salt, pepper, paprika and oregano. Add 1 tablespoon of olive oil and leave to cool in a covered bowl.

2. Wash the mushrooms and remove the stalks.

3. Cut the zucchini lengthwise into thin slices.

5. Heat the grill, fry the chicken pieces together with the mushrooms, pumpkin slices and asparagus. After browning on one side of the chicken breast, turn it over, add the mushrooms with the hat down on it, but also the tails, put a slice of tomato, put 2 slices of cheese on top and cover with a lid or foil in so as not to touch the cheese. Leave until the cheese melts.

6. Arrange on a plate, add lemon juice over the pumpkin and soy sauce thickened a little with starch.


  • 600 g chicken breast
  • 1 medium eggplant
  • 2 new red onions
  • 1 red pepper
  • 3-4 tomatoes
  • 10-12 mushroom mushrooms
  • 2 zucchini
  • 2-3 hot green peppers
  • dehydrated garlic
  • 150 ml skim milk
  • sweet Boya
  • salt
  • pepper
  • 2-3 tablespoons olive oil
  • 8-9 sticks for skewers

Preparation & # 8211 Chicken skewers

  • If we make them on the grill in the yard, we soak the sticks in cold water for 30 minutes. In this way, we protect them from the strong heat emitted by coal or wood. If we make them in the kitchen, we skip this step.
  • Cut the chicken breast into suitable pieces that we put in a ceramic bowl. We cover them, entirely, with milk and put them in the fridge for 1 hour.
  • After 1 hour, drain and move to a separate bowl. In the same bowl add the vegetables cut into pieces of the same size as the chicken pieces. Season them with dehydrated garlic, paprika, salt and pepper and mix well. Cover the bowl with cling film and put it in the fridge for another 1 hour.
  • Form the skewers, alternating the chicken pieces with the vegetable ones. Grease the chicken skewers with a little olive oil.
  • We fry them on the hot grill very very well, 3-4 minutes on each side, or until the meat is completely penetrated.
  • Serve the hot chicken skewers. They are very good!