INGREDIENTS
8 thin slices of chicken
80 g of gorgonzola sweet
30 g Walnut kernels
2 sprigs of Sage
Bread crumbs to taste.
1 cup of milk
40 g butter
Salt and pepper
PREPARATION
Whisk the milk soaked in milk with walnuts and gorgonzola. Spread the mixture on the chicken breast, before adding pepper and salt. Do the pieces like a sandwich, closing with another piece of meat (like a sandwich). Warm up with Sage butter in pan. Cook the meat in a pan.
Recipe for Curried Chicken Breasts
The curry chicken breast is a delicious main dish and very simple, is perfect to serve for dinner if you have guests because it is a tasty and refined that is ready in no time. The curry chicken breast is quick in its preparation, and unless you have a particular aversion to the curry, say that like virtually everyone, you can serve it with boiled rice or rice pilaf and becomes a perfect dish. The curry chicken breast is a good alternative to the usual recipes where the chicken is roasted or baked breaded, times are pretty much the same but you will gain in taste!
Ingredients
Chicken breast: 600 gr
Cream: 1 Pack
Curry: qb
Oil: qb
Salt: to taste
Here are the instructions to make the curry chicken breast.
Salted chicken breast and tenderise using a meat mallet with meat tenderizer to make thinner slices. Put the curry in a dish and point to the pieces of chicken, have them join well, then pour in a pan in which you've warmed 3 tablespoons oil.
Brown the chicken on both sides and just before the end of cooking add the cream, stir well and cook together for a few minutes so that well even get warm cream. Cook a few more minutes so as to make the sauce.
Serve the curry chicken breast on a bed of rice pilaf or plain boiled rice.
Tips
The cream you can replace it with cream cheese philadelphia type, so the dish will be lighter. Excellent also the curry chicken, the most famous version of this recipe.
Chicken curry with coconut milk
Ingredients: 800 gr. chicken breast into chunks, a can of coconut milk, 2 tablespoons curry powder, flour 00, 3 tablespoons of soybean oil, salt, lemon juice.
Preparation
Beat the chicken with a meat mallet to make it thinner. Pass the chicken in the flour on all sides and then shaken that excess. Brown the chicken in a pan in which you've warmed a bit of soybean oil, add the lemon juice and continue cooking for another minute. Add the coconut milk, lower the heat and let it shake, when milk will become a cremina you must add the curry, we suggest that you put a little coconut milk into a glass and add gradually the curries, stir well and then pour everything into the pan. While the chicken bakes if you want you can boil some basmati rice, good to be served with chicken curry.
Ingredients
Chicken breast: 600 gr
Cream: 1 Pack
Curry: qb
Oil: qb
Salt: to taste
Here are the instructions to make the curry chicken breast.
Salted chicken breast and tenderise using a meat mallet with meat tenderizer to make thinner slices. Put the curry in a dish and point to the pieces of chicken, have them join well, then pour in a pan in which you've warmed 3 tablespoons oil.
Brown the chicken on both sides and just before the end of cooking add the cream, stir well and cook together for a few minutes so that well even get warm cream. Cook a few more minutes so as to make the sauce.
Serve the curry chicken breast on a bed of rice pilaf or plain boiled rice.
Tips
The cream you can replace it with cream cheese philadelphia type, so the dish will be lighter. Excellent also the curry chicken, the most famous version of this recipe.
Chicken curry with coconut milk
Ingredients: 800 gr. chicken breast into chunks, a can of coconut milk, 2 tablespoons curry powder, flour 00, 3 tablespoons of soybean oil, salt, lemon juice.
Preparation
Beat the chicken with a meat mallet to make it thinner. Pass the chicken in the flour on all sides and then shaken that excess. Brown the chicken in a pan in which you've warmed a bit of soybean oil, add the lemon juice and continue cooking for another minute. Add the coconut milk, lower the heat and let it shake, when milk will become a cremina you must add the curry, we suggest that you put a little coconut milk into a glass and add gradually the curries, stir well and then pour everything into the pan. While the chicken bakes if you want you can boil some basmati rice, good to be served with chicken curry.
Poultry Safety Cooking
Food security has become a hot topic over the past five years or more due to the overwhelming appeal of many foods with one problem or another. In Food safety in the United States is regulated by the Government.
If you are one of many turning your nose to poultry because of the threat of bird flu, you may be interested to know that there are measures you can take to continue eating your favorite foods. There were conflicting reports whether the virus was spread by consuming undercooked poultry, but you should err on the side of safety in this respect in order to avoid infection.
Interestingly many of bird flu precautions are the same precautions you should already be underway to eliminate bacteria like salmonella. A bit of common sense and good hygiene will go a long way to prevent infection.
The first and most obvious tip is-DO NOT EAT uncooked poultry! Besides being disgusting, is also dangerous. You should thoroughly cook all the meat you ingest. How do you know if the meat is fully cooked? Should not keep any pinkness, the juice should run clear and the meat should reach a temperature of at least 70 to 75 degrees Celsius or about 165 degrees Fahrenheit. Although freezing won't kill the disease, heat-but only at sufficient temperatures. Therefore, you should be sure to Cook all poultry thoroughly.
Any other suggestions of the World Health Organization (who) there are a few more of the basics. You shouldn't treat raw meat without wash hands thoroughly before and after (with antibacterial soap, preferably), you should take particular care not to cross contaminate cooked food and raw meat, allowing the two to get in touch, using the same knife or other utensil, or handling food without washing hands properly, and do not place cooked food back on the same plate or a dish was on when it was raw. Each of these is basic information that applies, not just poultry, but all the meat.
Also, wash all surfaces and items that are in contact with raw meat (with anti-bacterial SOAP or detergent). You should also avoid using raw or undercooked eggs in food preparation and cooking the eggs carefully (we recommend cooking the egg yolks until they are no longer runny).
Meat handling, you should also remember that the avian influenza virus is not killed by freezing, then, all precautions should be taken in handling poultry frozen as if it had just come out of the market. With these simple steps, you can feel comfortable eating poultry, free of worries about bird flu.
If you are one of many turning your nose to poultry because of the threat of bird flu, you may be interested to know that there are measures you can take to continue eating your favorite foods. There were conflicting reports whether the virus was spread by consuming undercooked poultry, but you should err on the side of safety in this respect in order to avoid infection.
Interestingly many of bird flu precautions are the same precautions you should already be underway to eliminate bacteria like salmonella. A bit of common sense and good hygiene will go a long way to prevent infection.
The first and most obvious tip is-DO NOT EAT uncooked poultry! Besides being disgusting, is also dangerous. You should thoroughly cook all the meat you ingest. How do you know if the meat is fully cooked? Should not keep any pinkness, the juice should run clear and the meat should reach a temperature of at least 70 to 75 degrees Celsius or about 165 degrees Fahrenheit. Although freezing won't kill the disease, heat-but only at sufficient temperatures. Therefore, you should be sure to Cook all poultry thoroughly.
Any other suggestions of the World Health Organization (who) there are a few more of the basics. You shouldn't treat raw meat without wash hands thoroughly before and after (with antibacterial soap, preferably), you should take particular care not to cross contaminate cooked food and raw meat, allowing the two to get in touch, using the same knife or other utensil, or handling food without washing hands properly, and do not place cooked food back on the same plate or a dish was on when it was raw. Each of these is basic information that applies, not just poultry, but all the meat.
Also, wash all surfaces and items that are in contact with raw meat (with anti-bacterial SOAP or detergent). You should also avoid using raw or undercooked eggs in food preparation and cooking the eggs carefully (we recommend cooking the egg yolks until they are no longer runny).
Meat handling, you should also remember that the avian influenza virus is not killed by freezing, then, all precautions should be taken in handling poultry frozen as if it had just come out of the market. With these simple steps, you can feel comfortable eating poultry, free of worries about bird flu.
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