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Baked chicken breast with assorted salad

Baked chicken breast with assorted salad


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It is a delicious and light food

For baked chicken breast we need:

  • 4 halves boneless chicken breast
  • 4-5 tablespoons oil
  • vegetate
  • pepper

For the salad we need:

  • half a lettuce
  • 1 small green cucumber
  • 2 tomatoes
  • 3 green onions
  • vinegar
  • oil
  • pepper
  • salt

Servings: 2

Preparation time: less than 90 minutes

RECIPE PREPARATION Baked chicken breast with assorted salad:

The chicken breast is proportioned, add the oil in a pan, spreading both sides through the oil, then add the spices and 4-5 tablespoons of water and bake for 30 minutes (I kept it for 50 minutes because I microwave)

Salad: Chop salad, onion slices with green leaves, tomatoes and cucumbers (you can put red radishes) then add oil, vinegar, salt, pepper to taste


& # 8211 1 teaspoon vegetable mixture

Take the chicken breast, cut it about 2 fingers wide, then make a marinade of 100 ml of olive oil, salt, pepper, finely chopped hot pepper and cleaned of seeds, mix the paprika well and place in a bowl. the chicken breast pieces then turn over the marinade. Leave for about 20 minutes. Separately, clean the potatoes, cut them in half and then cubes, boil them in water with a little olive oil and a teaspoon of vegetable mixture.
We take the pieces of chicken breast, place them on a pan greased with oil and put it in the oven for about 30 minutes on low heat (or it can be grilled).
Drain the juice potatoes and place on the plate, then the pieces of chicken breast, break the lettuce by hand, place it on the plate, chop the green onion and put it on top, you can make a dressing on it if you want (salt, pepper, lemon juice and olive oil). Season with green thyme and you're done :)

Try this video recipe too


Chicken breast salad

Boil the chicken breast in salted water. Cut into small cubes and mix with yogurt and olive oil. Cut the avocado fruit into large cubes and green onion into rounds, mix with olive oil and the juice of half a lemon.

We cut the black bread into cubes and put it in the oven heated to 180 degrees Celsius for 10 minutes with olive oil and finely chopped garlic.

In a bowl put the chicken with yogurt, place the avocado with onion and basil leaves on top. Stir slowly.

Serve with crispy croutons. Good appetite!

Chicken breast salad


6 pieces of chicken breast, cut & icircn in half, lengthwise
2 eggs
2 cups breadcrumbs
1 tablespoon olive oil
3/4 cup flour
1 tablespoon paprika
salt and pepper to taste
the juice of a large lemon

Difficulty: average

& Icircncinge the oven to 220 degrees Celsius. Cover a tray lined with aluminum foil and sprinkle the foil with a little olive oil.
Place the tray in the preheated oven.
Beat the chicken breast pieces to thin them to about 1 cm thick. Season with salt and pepper to taste.
Mix the flour with the paprika in a large plate.
Beat the eggs with salt and pepper in a small bowl.
Mix the breadcrumbs with the lemon juice in another large plate.
Pass each slice of chicken breast through the flour mixture, through the egg and finally through the breadcrumbs mixture, then place them on a plate without overlapping them.
Remove the tray from the preheated oven and place the schnitzels on it without overlapping them.
Sprinkle the schnitzels with a little olive oil.
Bake in the preheated oven for five to six minutes.
Turn the schnitzels on the other side and leave them for another five, six minutes or until the meat is penetrated and the crumb crust on top is slightly browned.


& # 8211 1/2 chicken breast
& # 8211 2 carrots
& # 8211 1 pc. celery
& # 8211 Mar 1
& # 8211 1 lemon
& # 8211 3 tablespoons olive oil
& # 8211 6 strands of green parsley
& # 8211 1 delicate spoon
& # 8211 1 peak salt
& # 8211 1 pepper tip

The chicken breast is washed, cut into slices, seasoned with a delicacy and a tablespoon of olive oil, then left in the fridge to soak for 20 minutes. I prepare the chicken breast in a grill pan.
While the grilled chicken breast is cooking, prepare the salad.
We clean the carrot, celery and apple, then we give the vegetables through a fine grater and the apple through a large grater. In a bowl, mix them with 2 tablespoons of oil, salt, pepper, finely chopped green parsley and the juice of half a lemon.



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