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.
Viennese Fried Chicken Recipe
I'll have that leave browse through the book cooking for men, because it has too many recipes appealing and unhealthy, like this fried chicken to the Viennese, only appropriate style if you have planned not to eat for days, because it is fried in butter, but it makes you salivate just smell it, or even remember it.
It is a simple, as all of the book recipe, although the art of the Breading and batter sometimes resists hands less dexterous, the effort to achieve a crispy and tasty layer before biting the chicken deserve worth the effort and learning.
Ingredients for 2 persons
1/2 Kg of chicken (chicken wings, breasts, thighs, whichever you prefer), 2 eggs, flour, breadcrumbs, 100 gr of butter, salt and pepper.
How to make fried chicken Viennese style
The first thing is to clean the chicken and remove the feathers may have skin. Then we season and proceed to Breading. We have three dishes, one with flour, one with the beaten eggs and one with the bread crumbs.
The process for Breading is always: the first flour, then egg and finally bread. The key to make it a good Breading is well permeate the meat with egg, so that the breadcrumbs adhere well and does not fall off during frying.
Once we have the ready chicken, we melted the butter in a skillet over medium heat. If we see something is scarce, we can add a bit of some soft variety (hojiblanca or arbequina) olive oil, for example. When the oil is hot, add the chicken.
You must be careful not too up the heat and move the pieces frequently, to make meat well without burning the Breading. It must also take into account that the larger pieces, such as the thighs, will take longer to become. Finally, we put the fried chicken on a bit of paper towel to remove the excess oil.
It is a simple, as all of the book recipe, although the art of the Breading and batter sometimes resists hands less dexterous, the effort to achieve a crispy and tasty layer before biting the chicken deserve worth the effort and learning.
Ingredients for 2 persons
1/2 Kg of chicken (chicken wings, breasts, thighs, whichever you prefer), 2 eggs, flour, breadcrumbs, 100 gr of butter, salt and pepper.
How to make fried chicken Viennese style
The first thing is to clean the chicken and remove the feathers may have skin. Then we season and proceed to Breading. We have three dishes, one with flour, one with the beaten eggs and one with the bread crumbs.
The process for Breading is always: the first flour, then egg and finally bread. The key to make it a good Breading is well permeate the meat with egg, so that the breadcrumbs adhere well and does not fall off during frying.
Once we have the ready chicken, we melted the butter in a skillet over medium heat. If we see something is scarce, we can add a bit of some soft variety (hojiblanca or arbequina) olive oil, for example. When the oil is hot, add the chicken.
You must be careful not too up the heat and move the pieces frequently, to make meat well without burning the Breading. It must also take into account that the larger pieces, such as the thighs, will take longer to become. Finally, we put the fried chicken on a bit of paper towel to remove the excess oil.
Free Range Chicken Pies
Ingredients:
1 free-range chicken breast
50 ml red wine
750 g potatoes
1 egg yolk
30 g butter
Olive oil
1 bunch of parsley
1 bunch of Chervil
12 grains of pepper
Salt
A few canons
Preparation:
Lay the chicken breast in a pan with the wine, pepper, a sprig of parsley and a pinch of salt. Cover with water, bring to a boil and cook over medium heat for 35-40 minutes. Peel, wash and slice the potatoes. Cook them with salt for 20 minutes; reserve in the water. Wash, dry, and chop the parsley and Chervil, reserving a few sprigs for garnish. Fray the breast, drizzle with 1 c.s. oil, mix well and cover with plastic kitchen. Pass the potatoes mash.
Add the herbs and the yolk and mix. Preheat the grill of the oven to maximum. Grease inside of 4 rings of pastry of 10 cm in diameter. Place in a pan on parchment paper and fill up 1/3 of its height with the chicken. Cover with mash, a few slices of butter and bake 2-3 minutes.
Presentation
Distribute in plates, remove the rings and accompany with canons. Spray with a Ribbon of oil and serve.
1 free-range chicken breast
50 ml red wine
750 g potatoes
1 egg yolk
30 g butter
Olive oil
1 bunch of parsley
1 bunch of Chervil
12 grains of pepper
Salt
A few canons
Preparation:
Lay the chicken breast in a pan with the wine, pepper, a sprig of parsley and a pinch of salt. Cover with water, bring to a boil and cook over medium heat for 35-40 minutes. Peel, wash and slice the potatoes. Cook them with salt for 20 minutes; reserve in the water. Wash, dry, and chop the parsley and Chervil, reserving a few sprigs for garnish. Fray the breast, drizzle with 1 c.s. oil, mix well and cover with plastic kitchen. Pass the potatoes mash.
Add the herbs and the yolk and mix. Preheat the grill of the oven to maximum. Grease inside of 4 rings of pastry of 10 cm in diameter. Place in a pan on parchment paper and fill up 1/3 of its height with the chicken. Cover with mash, a few slices of butter and bake 2-3 minutes.
Presentation
Distribute in plates, remove the rings and accompany with canons. Spray with a Ribbon of oil and serve.
CHICKEN WALNUT
1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice
Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown chicken in butter and combine 2 tablespoons soy sauce, one half cup water and one quarter cup apple juice. Pour liquid over browned chicken. Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots. Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with corn starch mix. Left over, add to chicken stir until thick. Serve hot garnished with French fried walnuts. Make by heating one half cup or more walnuts in boiling water five minutes. Remove skins, dry and fry until brown.
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice
Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown chicken in butter and combine 2 tablespoons soy sauce, one half cup water and one quarter cup apple juice. Pour liquid over browned chicken. Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots. Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with corn starch mix. Left over, add to chicken stir until thick. Serve hot garnished with French fried walnuts. Make by heating one half cup or more walnuts in boiling water five minutes. Remove skins, dry and fry until brown.
POTTED CHICKEN WITH PEPPERS AND MUSHROOMS
4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours. Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours. Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.
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