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Mini baguettes stuffed with chicken breast and broccoli

Mini baguettes stuffed with chicken breast and broccoli


Boil broccoli for a few minutes, then leave it in a colander. Cut the chicken breast into longer and thinner strips. Fry the breast in a little butter.

Beat eggs with a little salt and mix them with grated cheese.

We cut the upper part of the mini baguettes and remove the whole core, then we place them in a tray in which we put baking paper.

Place the pieces of chicken breast in each baguette, then the bouquets of broccoli, olive slices and the mixture of eggs and cheese. Place the pieces of tomatoes and olives alternately over the egg mixture and sprinkle a little more cheese.

Put the tray in the hot oven for 20-25 minutes.



Ala's Cooking


Ingredient:
2 pieces chicken breast
a teaspoon of hot pepper
5 cloves of garlic
spices for chicken
2 bay leaves
thyme
rosemary
olive oil
small new potatoes
salt pepper

Chicken breast is cut into pieces. Mix the olive oil with the garlic given through the press, paprika, chicken spice, thyme, rosemary and crushed bay leaves. Grease the chicken breast well with this composition.
Boil the potatoes in salted water, and when they are cooked, strain them and place them in a tray. Spoon each potato with a spoon, then sprinkle with olive oil and season with rosemary, salt and pepper. Put the chicken and potatoes in the oven and bake for about 45 minutes.
The potatoes are wonderful, with a special aroma. I go very well with cold yogurt.


Mini baguettes stuffed with chicken breast and broccoli - Recipes

arata superr yumy! already leaves my mouth water = p

Lovely! I am convinced that it tastes great! A beautiful day

I think the recipe tastes great!

it must be great. I do something similar but with goat cheese and basil

It looks super good and I think it's just as delicious especially with rosemary.

This chest is really good! We really liked it!
Pansy, I think your version is delicious too!

It looks very appetizing. I often cook chicken breast. I must try your recipe too. Have a nice weekend!

Julia, I'll execute it tomorrow and I'll tell you.
here is my recipe: http://panseluta-violet.blogspot.com/2010/10/friptura-de-pui-cu-busuioc-si-branza-de.html I assure you that it is worth trying. It's all about floating leaves of green basil, as it is much, much better than with dried basil.

iulia, I committed it and it was really good!

sounds / looks great. I know what I'm going to cook this weekend. come back with impressions: D

Andrea, you know he's very good. Tell me your impressions after you cook it. Kiss you!


Sweet and fragrant moments



The mushrooms kept whole are cut in half and placed between the chicken breast rolls. Then grease with a brush with olive oil, sprinkle with salt, pepper and mix of chicken flavors and put in the preheated oven. Moisten the rolls from time to time with the sauce from the bowl, and when they have browned nicely, remove them.
To the stewed mushrooms left after filling the rolls, I added 4 tablespoons of quatro formagi sauce and served as a garnish for the rolls.
They can be eaten plain or with natural potatoes.

6 comments:

but the rolls look good. I have to try them, especially since we like chicken very much.
I also made a roll today (from turkey breast) :)

I wish you a wonderfull week!

Thank you Mihaela, they were also very tasty. I recommend them even to the most demanding tasters, because they are very tasty.
Now I saw your roll and it is terribly appetizing!

Aaa and I was going to forget. I tried your roll in wk and it turned out f f good I didn't make the sauce, they were enough f tasty and praised. Thank you very much!

With pleasure Alexandra!
That's right.
Mine wouldn't get tired if I always prepared it for them :)

it kills me how good this food looks, already fainting with lust.

all your recipes are superb. uuff..salive to each recipe. bv you are the coolest !!


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Chicken breast schnitzel in breadcrumbs, simple recipe Laura

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Chicken breast recipes

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You are what you eat

Perfect for a family dinner but also for when guests are announced, rolls with turkey breast, cheese and spinach they are tasty but also easy to prepare.

You need:
1 turkey breast (about 850 g)
200 g frozen spinach
200 g of cottage cheese
2 eggs
half bell pepper
salt, pepper, dried basil, chilli powder (optional)
2-3 tablespoons Ketchup Univer
2-3 tablespoons Univer Garlic Sauce
50 g butter

For the gasket:
a small jar of mushrooms
an onion
100 g butter
250 ml sour cream for cooking
salt, white pepper
a few sprigs of parsley


For starters, fillet the meat as thin as possible and beat it with a sledgehammer (it would be preferable to cover each piece of meat with cling film when you beat it so as not to break it)

Prepare the marinade sauce from ketchup, garlic sauce, salt, dried basil and chilli powder (or other favorite seasonings), grease each strip of meat with this sauce, put them on top of each other and let them cool until you prepare the filling.

For the filling, beat two eggs well with a pinch of salt, add the cottage cheese and the spinach well drained of the juice. Mix and adjust the taste with a little salt if necessary.

Spread each strip of turkey breast on foil, put a tablespoon of the composition and distribute evenly and 1-2 thin slices of bell pepper. Roll the meat carefully with the help of cling film and place the rolls in a tray greased with butter.

Depending on how big the meat strip is, rolls of different shapes will come out. Ideally, they should all be the same, but regardless of their shape, I guarantee that they are absolutely delicious.
Before putting them in the oven, grease them with a little garlic sauce for a perfect aroma but also for a beautiful color that they will have when they are ready.
Put the tray in the oven for about 40-45 minutes.


Mini salty tarts


I saw these mini tarts on a French site.
They seemed easy to make and I said to try them. They came out great, they are excellent as a small snack!
I'm not saying how fragile the dough is that we can use for various rolls.

-2 teaspoons of dry yeast or 25 gr, fresh
-0 cup (200ml) of milk
-1 tablespoon sugar
-a package of margarine union
-a pinch of salt
-flour enough to make a dough like bread.

Put the yeast in a bowl, if it is fresh, add the sugar and mix until it liquefies, then add the warm milk.
If the yeast is dry, then dissolve it with milk (still warm) and then add sugar.
In a saucepan put the margarine to melt, when it has melted, put it over the yeast and milk and start to incorporate the flour and salt.
Like I said, a loaf of bread would come out. Knead well and put in the fridge for an hour.
While the dough rests, prepare the filling for mini tarts.
I prepared like this:
-sheep
-mushrooms
-kaizar
I cut them all into small pieces and mixed them.

As you can see, we didn't give weights to the filling, because everyone does it according to the shapes (bigger or smaller), you can play with the proportions.
After the rest time of the dough has passed, divide it into 2-3 pieces and twist a sheet that is not too thin.
I baked these mini tarts in muffin tins (no baking paper).
Knowing how big the shape is, I cut the dough with the mouth of a cup, then I lined the shapes with it and put the filling.


After I put the filling, I twisted another sheet and cut it with a flower shape. I covered the mini tarts and greased with beaten egg.


I then put it in the preheated oven and left them (over medium heat) until they are nicely browned. When they were ready, I took them out carefully, put them on a plate and the snack was ready!
I assure you: they are great!


Sweet and fragrant moments


Last Sunday I celebrated two Elena, my mother-in-law and my sister-in-law.
The party was arranged as a picnic, with barbecues, beer, but also a cake prepared by me especially for the two celebrations.

Because this time I didn't stay with the camera on everything that moved, I lost sight of photographing the stars of the party, the chicken skewers with mushrooms, so I reproduced them during the week, this time roasted on the stove grill.

For four skewers I had:

A box of boneless and skinless chicken legs (about 600g), a box of champignon mushrooms (about 500g), a large red bell pepper, salt, pepper, garlic, mix of flavors for chicken.

I washed the chicken meatballs well, then cut them into suitable cubes and placed them in a bowl. I sprinkled salt, pepper, garlic (I used granulated) and chicken flavor mix, and mixed well, then cooled the bowl.

I washed the mushrooms well and took out their legs, then I put them in a bowl, greased them with a little olive oil and sprinkled salt.

I washed the bell pepper, cut it in half and cleaned it of seeds, then cut it into squares with a side of about 3-4 centimeters.

Having prepared all this, I took out the spikes and started to put cubes on them, in this order: bell peppers, chicken, mushroom, and bell peppers, chicken, mushroom, and I finished with a mushroom.

I heated the oven, put the skewers on the grill and a tray of water underneath so that the fat would drain into it and not burn.

And here's what the beauty of skewers came out:

and because they are so beautiful, they are also perfectly healthy:


Mini baguettes stuffed with chicken breast and broccoli - Recipes

500g chicken breast
3 bell peppers
grated cheese
200g mozzarella
green parsley
salt pepper
thyme
rosemary
delicate.

-Cut the meat into thinner slices that we beat like a schnitzel.
-We season them and place them on an aluminum foil. Place the diced bell peppers, chopped parsley and mozzarella on top, also cut into small cubes.
-Roll with the help of Al sheet and tighten the roll well. Arrange the heads upwards, because they are still leaking in the tray. that's how I suffered.
-Place in the oven tray and leave at 170C for about 25 minutes.
-Remove, unfold the foil and place a mixture of chopped green parsley, diced bell peppers and grated cheese on top of the roll. Season with rosemary, a little thyme, salt and pepper, tighten the foil again, but not too hard because in the oven it is possible for the cheese to stick to it, so we leave a little free space between the foil and the roll and put it back in the oven until it forms nicely. this crust above the roll.
-In the last 10 minutes, unfold the foil and let it take on a golden color.
It's incredibly good!



7 comments:

When you have time, stop by for an award)

Julia, I want to tell you that. I was hungry when I saw your roll.

It looks great! I will steal your recipe :)
A nice evening!

Ala, indeed! Very tasty! I will go after the prize today!

:) Sorina, you have to try it! It's super tasty!

I'm glad you'll steal my recipe, Dana! Cu cea mai mare placere!Si daca tu spui ca arata excelent, atunci asa e! Many kisses!

Ce colorata e si ce bine arata! :) Super! Kiss!

Edith, te asigur ca e minunata si la gust! Ma bucur ca iti place! Multi pupici!


Mini baghete umplute cu piept de pui si broccoli - Rețete

Poate aveti pofta de paste, dar nu mai stiti în ce fel sa le mai gatiti. Aveam cannelloni uscati în casa,si cum de dimineata m-a pupat muza în acea zi( cînd i-am facut) , nu am mai stat pe gînduri, ci m-am pus la treaba. În final, mi-a placut foarte mult ce-a iesit. Sper sa va placa si poate la rîndul meu va inspir în bucatarie, la fel cum o faceti voi.


Ingrediente pentru 20 de cannelloni:

  • 500 g piept de pui,tocat
  • 400 g ciuperci, tocate
  • 1 ceapa, tocata fin
  • 6 rosii,cubulete
  • 200 ml smîntîna de frisca
  • 200 mozzarella,r azuita
  • busuioc proaspat, tocat grob
  • 3-4 tablespoons olive oil
  • piper, nucsoara
  • sare de mare cu verdeturi uscate
  • 200 ml smîntîna de frisca(fac.)


Am tocat carnea de pui si ciupercile în masina de tocat a robotului.