How to cook chicken breast
Chicken breast is the most tasty part of the diet of the hen. You can cook it in various ways. The main rule of which is – do not overdry, as this type of meat contains little fat. The dish turned out juicy and useful, add vegetable oil, sour cream, olive oil or other fat. To maintain the usefulness of meat cook it or bake it in the oven. From Breasts you can prepare the rolls with different fillings, delicious and nutritious soups, burgers and snacks. Chicken goes best with a variety of side dishes.
Garnish with a chicken breast
The chicken breast is well served with toppings. Most useful diet vegetable side dishes. For example, salad or Peking cabbage, mixed with fresh cucumbers, tomatoes and greens well suited to boiled or roasted chicken breast. Fill this salad with olive or sunflower oil. Bake in the oven sliced potatoes, courgettes, carrots, cabbage and tomatoes. Serve hot with chicken breast.
To prepare more nutritious garnish in salted boiling water, drop the asparagus and cook until tender. White asparagus is cooked for 10-15 minutes, and the green is 3-8 minutes. Any mess will be a good side dish for chicken breast. In salted water, lower rump and cook it until tender. Use as a side dish with pasta or spaghetti. To do this, cover them in boiling water and cook for 10-15 minutes after re-boil. Cooked pasta mixed with grated garlic and cheese. The most simple, standard and tasty side dish to meat is mashed potatoes.
Cook the peeled vegetable in salted water, then drain the soup and crush them with milk. Potatoes with a chicken breast can be served boiled, and fried. If the meat is boiled, garnish fit more calories. Roast breast best served with vegetables, seasoned with oil. Importantly, both the meat and the side dish was prepared with love.
Advice 2: How to cook fresh asparagus
Peeled avocado cut into cubes and together with the lemon juice and zest and add to the asparagus.
For the filling mix the olive oil, parsley, cilantro, mint, vinegar, sugar, salt and pepper. Add to the salad and mix thoroughly. Salad can be served immediately or leave to cool for 2 hours.
Advice 3: What to cook for garnish
If you want to apply for hot poultry, pork, then it is perfect figure. Its advantage is in the fact that the barley does not require extensive training – it is not necessary to peel like potatoes. Cooked grain too quickly. The rice will help when you need to quickly prepare Breakfast, lunch or dinner.
There are certain tricks that will help you to be crumbly and the rice does not stick together. To do this, take parboiled long grain or cereal. Place grits in a bowl and rinse it, preferably in five waters. Each time carefully grind the rice between your hands.
The Golden rule of ricovero – add 1 part grain to 1.2 parts water. For example, 1 Cup of grits take 1.2 Cup water. Must bring to boil and then add rice.
Stir contents of the pan, cover it tightly with a lid and do the minimum fire. It cereal should be boiled for 15 minutes. Turn off the heat, but while the cover is not open. As such, the rice should stand for another 20 minutes and crisp side dish is ready.
You can't make them "empty" pasta and vegetables. Boil pasta of any shape, fold in a colander. Now, prepare the vegetables. Take 500 grams of pasta:
- 1 bell pepper;
- 2 tomato;
- 1 medium carrot;
1 small onion.
Put the tomatoes for 30 seconds in hot water. When they have cooled, remove the skins and chop in a blender. Pepper free from the seed box, cut into cubes. Carrot grate, onion cut into small pieces.
Fry in vegetable oil pepper, after 7 minutes add the onions and carrots. After 5 minutes, then put chopped tomatoes and cook the vegetables for another 2 minutes. Put them in boiled pasta, add the greens, stir. A delicious side dish to meat, poultry ready.
It is well known that frankfurters, wieners perfectly with braised cabbage. No wonder these dishes are so popular in German cuisine. Shred half a cabbage, add chopped onion and carrot, fry vegetables in sunflower oil for 5-7 minutes.
Then pour enough water to cover them by 1 cm from the bottom Simmer 20-25 minutes. If the water has boiled away, add more. At the end of cooking you can put a little tomato paste or chopped fresh herbs. Easy side dish to sausages ready. Will it fit the pork.
Fish serve a side dish of potatoes – mashed, boiled or fried option. This vegetable can be salt and pepper, make a few slits and put them in slices of cheese. Now wrap each potato in plastic foil and bake in a preheated oven.
Advice 4: How to prepare tasty asparagus
Asparagus come in three basic colors. The French are, as a rule, grow purple asparagus, the British and Americans prefer green, the Spaniards and the Dutch often sprinkled with escape the earth, causing the asparagus, not seeing sunlight, is pale white. Any asparagus has a pleasant spicy taste, the intensity of which varies corresponding to the brightness of the color. Very young, thin asparagus - it is commonly referred to as sprue - does not need any pre-treatment. Older plants somewhat "woody". You should bend each "spear" (the so-called asparagus), until it starts to break down, and then cut off the hard lower part in the place where it cracked.
Although some gourmets can eat asparagus raw, preferring white shoots all the way, if you expose the vegetables to heat treatment, its sweet, even a bit cloying scent of the manifest with the same intensity. Even just steamed the asparagus, sprinkle with good olive oil and seasoned with a pinch of salt, into a delicacy. Classic high cuisine is lightly roasted asparagus with a velvety hollandaise sauce.
For this dish you'll need 16 asparagus, 2 tablespoons olive oil, 150 grams of melted butter 2 teaspoons fresh lemon juice and white wine vinegar, 2 yolks from large eggs salt and freshly ground black pepper.
The perfect utensils for cooking asparagus is special high and narrow pot with a submerged mesh basket. Plants immersed in it tops up so that the more rigid stalks were in salted boiling water, and tender buds prepared for a couple. If the home is not useful, but expensive equipment, it is possible to do ordinary wide, shallow pan. Pour in it water, salt and bring to a boil. Immerse the asparagus whole and cook for 1-2 minutes. Then drain the water and drizzle spears with olive oil, season with salt and pepper. Shake the pan so that all the shoots were covered with oil and spices, place them in a pre-heated wide pan. Cook for another 2-4 minutes, depending on the thickness of the shoots. Pour 25 grams of melted butter and shake again.
For making hollandaise sauce, you should heat up in a saucepan from non-reactive materials lemon juice and vinegar, not boiling. In the bowl of a food processor, lightly blend the yolks, and then lower the speed to slow and thin stream pour the hot juice mixture and vinegar. When the mass in the bowl is smooth, start adding the remaining melted butter, continuing to whisk on a slow speed. The sauce should become thick, smooth and glossy. Season with salt and pepper.
Try to cook the sauce along with the asparagus. If you doubt that you will be able to keep track of both components of the dish, start with the hollandaise sauce. Getting him ready, don't forget to cover the bowl with cling film to not gravy was a little dried out and its surface went "wrinkles".
Asparagus hollandaise sauce is often combined with the poached eggs. They are put on the finished shoots. And then pour all together in a buttery sauce and immediately served to the table.
In addition to Dutch, to asparagus suitable for many other sauces such as garlic Aioli, mayonnaise with lemon juice, lovers of fusion cuisine serves the plant with a mixture of soy sauce and sesame oil.
Elegant and delicious get asparagus cooked with bacon or ham. It is best to use slices of pancetta or prosciutto, which will take exactly as long as you have asparagus. Preheat the oven to 180 ° C, wrap each spear with a slice of bacon or ham, leaving the Bud uncovered, and bake on a covered baking paper baking sheet for 7-10 minutes. These shoots can be served on the dinner as a separate meal or for lunch, garnirovat them fish or meat.
No less exquisite and simple get a soup of asparagus. To prepare it you'll need about 400 grams of delicious vegetable, 500 ml vegetable or chicken stock, 1 onion, 2 tablespoons melted butter or olive oil and 4 tablespoons of cream fat content of not less than 20%.
This dish is also good for the fact that it can go and the chopped stalks of asparagus whose buds were already used in any other spectacular recipe. Shoots of the plants should be chopped, onions to chop thin half-rings. In a deep saucepan in hot oil saute the onion until transparent, then add the chopped asparagus and cook for 2 minutes. Pour the hot broth, bring to a boil, reduce heat and simmer for about 5-7 minutes. Season with salt and white pepper, preroute the soup and gently warm it, adding the cream and stirred.
Advice 5: How to cook a breast of chicken
- - breast chickens;
- - broth;
- - salt and pepper.
Advice 6: How to cook chicken
Chicken cutlets with greens
Flavorful meatballs of chicken mince serve with mashed potatoes, crisp rice or pasta, they also go perfectly with a salad of fresh vegetables. To prepare the cutlets you will need:
- 1 kg chicken mince;
- 100 g semolina;
- 1 egg;
- 5 tbsp sour cream;
- 2 cloves of garlic;
- ground pepper to taste;
- salt to taste;
- vegetable oil for frying;
- a bunch of parsley.
Connect the minced chicken with egg, semolina and sour cream, mix thoroughly. Then add salt, pepper and mix again, cover the meat with a cloth and put to infuse for half an hour.
Then shape out the patties of a small size and fry them in hot oil on both sides. Put the finished product in the pan, pour into it 50 ml of water and the same amount of vegetable oil, add chopped garlic and simmer on low heat for 15 minutes. Then drain the broth, put the patties on a flat plate and sprinkle with chopped parsley.
Chicken with cheese, potatoes, and tomatoes
This mouthwatering dish will be a real decoration of the festive table. To cook it, you will need the following components:
- 700 g chicken;
- 600 g of potatoes;
- 2 large tomatoes;
- 70 g hard cheese;
- 1 tbsp. sour cream;
- 3 cloves of garlic;
- 5 tbsp vegetable oil;
- 1 tsp of paprika;
- salt to taste;
- ground pepper to taste;
Slice chicken, tomatoes without skin and peeled potato pieces the same size. In a separate container combine the paprika, salt, pepper and pressed garlic. Connect half of this mixture with sour cream and chopped dill, mix well the remaining part mix with vegetable oil.
In refractory form put the chicken, potatoes and tomatoes, pour them in the oil with seasonings, top with grated cheese. Cover the form with foil and place it in a preheated oven 220оС. Bake the chicken for half an hour, then remove foil and keep in oven for another 20 minutes. The finished dish garnish with greens and serve with sour cream sauce.
Kebab of chicken
Kebab is a flavorful Oriental dish, which has a pleasant taste and easy to prepare. For chicken kebabs you will need:
- 500 g breast;
- 2 large bell peppers;
- 2 bulbs;
- 60 g of hard cheese;
- 2 tbsp. butter;
- 2 eggs;
- salt to taste;
- ground pepper to taste.
Wash the pepper, remove the seed box and put bake in the oven at the maximum temperature for 5-7 minutes. Then remove the vegetables and cool, the cooled peppers, remove the skin and chop them into small cubes.
Cut the chicken breast pieces and finely chop them with a sharp knife, cheese grate on a coarse grater, onion finely crumble. Connect cheese, onion, minced and softened butter, add eggs, salt, pepper and mix well. Put the minced meat for half an hour in the refrigerator, then vilaite of equal size patties, slightly elongated in shape, and fit each onto a wooden skewer. Bake chicken kebab on the grill or in the oven until Golden brown.
Rolls of chicken breast with cranberry stuffing
Chicken goes well with cranberry, berry gives it a nice sour taste, so rolls stuffed with her will not leave indifferent lovers of good food. To cook a dish, take the following products:
- 6 chicken Breasts;
- 2 eggs;
- 1,5 tbsp. cranberry;
- 3 tablespoons of honey;
- 50 g of butter;
- 1 tbsp of flour;
- 1 tbsp grated cheese;
- 1 tsp ground ginger;
- 1 tsp breadcrumbs;
- 0,5 tsp sugar;
- salt to taste.
First prepare the stuffing, in this case, connect to a receptacle cranberries, sugar and honey. Then begin to cook the breading. Mix in a bowl the flour, breadcrumbs, salt, sugar and grated cheese. To this mixture add butter and mash everything to make a baby.
Whisk in separate bowl the egg. Then slightly repel chicken on both sides, place on each slice of cranberry stuffing. Then wrap the breast rolls and secure with a toothpick, dip them in egg foam and roll in breadcrumbs. Put products on a greased baking sheet and bake in the oven at 180oC for 30 minutes.