4 great ideas for cooking chicken: you must try them!
published on 28 June, 2019 at 18:37
1. Crispy potato chicken
INGREDIENTS
• 3 chicken breasts
• 50g cheese
• 3 potatoes
• 1 egg
• 100g flour
• 3 eggs
• 100ml vegetable oil
METHOD
• 3 chicken breasts
• 50g cheese
• 3 potatoes
• 1 egg
• 100g flour
• 3 eggs
• 100ml vegetable oil
METHOD
- Cut the chicken breasts in half 2 times
- Put inside the cheese. Cover with parchment and pound with a rolling pin (you should have 6 fillets with cheese)
- Grate the potato and mix with the egg
- Dip 3 breasts in flour, then in potatoes (on both sides)
- Roll other 3 breast in flour, in the egg, put it on top of the first 3 breastsand close with potatoes
- Fry until golden brown
2. Crispy full chicken
INGREDIENTS
- Chicken
- Curd
- Green chili
- Ginger
- Garlic
- Coriander leaves
- Healdi sticks or toothpicks
- Cloves
- Ceylon cinnamon
- Cardamom
- Bay Leaves
- Star anise
- Kapok buds
- Black stone flower
- Salt
- Oil
- Eggs
- Semolina
- Bread crumbs
- Sesame seeds
- Chili powder
- Pepper powder
- Chicken
- Curd
- Green chili
- Ginger
- Garlic
- Coriander leaves
- Healdi sticks or toothpicks
- Cloves
- Ceylon cinnamon
- Cardamom
- Bay Leaves
- Star anise
- Kapok buds
- Black stone flower
- Salt
- Oil
- Eggs
- Semolina
- Bread crumbs
- Sesame seeds
- Chili powder
- Pepper powder
METHOD
- Insert toothpicks into the chicken, transfer it to the bowl and pour it with curd.
- Put a pan with water on a high heat add in green chilli, bay leaves, ginger, cinnamon stick, star anis, kapok buds, black stone flower, garlic, coriander leaves, cloves and salt bring it to a boil and make a low heat. Let it boil for 15-20 minutes. Then let it cool a little bit.
- From a bowl with chicken pour away curd and pour in species mixture.
- In another bowl mix well 5-6 eggs.
- In a big bowl mix semolina, bread crumbs, sesame seeds, chili powder and pepper powder.
- Take out all toothpicks from the chicken and dip it into the crumbs mixture and then in eggs mixture.
- After that dip chicken into hot oil. Chicken should be crispy and brown.
3. Creamy parmesan carbonara chicken
INGREDIENTS
For the chicken:
2 chicken breasts;
2 tbsp flour;
3 tbsp parmesan cheese;
salt and pepper.
For the sauce:
1 tbsp olive oil;
200 g (7 oz) bacon;
1 small white onion, minced;
4 garlic cloves, minced;
1 ½ cup cream;
½ cup parmesan cheese;
½ tsp cornstarch (dissolved in some cold water).
For the chicken:
2 chicken breasts;
2 tbsp flour;
3 tbsp parmesan cheese;
salt and pepper.
For the sauce:
1 tbsp olive oil;
200 g (7 oz) bacon;
1 small white onion, minced;
4 garlic cloves, minced;
1 ½ cup cream;
½ cup parmesan cheese;
½ tsp cornstarch (dissolved in some cold water).
METHOD
- Slice both chicken breasts in half lengthwise and season with salt and pepper on both sides.
- Mix cheese and flour, then use this mixture to dredge chicken pieces.
- Fry chicken with some olive oil for about 3 minutes on each side (until cooked through).
- Remove from the pan, add more oil and bacon. Cook it until some fat melts and add minced onion.
- After 2-3 minutes add garlic, mix and cover with cream. Add parmesan, salt and pepper to taste. Pour the cornstarch mixture in.
- Add chicken into the sauce and serve, sprinkled with parsley and chili flakes.
4. Pesto chicken rolls
INGREDIENTS
chicken
pesto
ham
provola cheese
flour
breadcrumbs
salt
pepper
chicken
pesto
ham
provola cheese
flour
breadcrumbs
salt
pepper
METHOD
1. Using parchment paper, flatten the chicken breast.
2. Fill with pesto, sliced provola cheese and ham.
3. Roll up the chicken and fillings and close it with a toothpick.
4. In a pan, let it cook the rolls for about 20 minutes with olive oil and lemon zest.
5. Make sure the chicken is well done before serving them topped with some basil and lemon zest.
1. Using parchment paper, flatten the chicken breast.
2. Fill with pesto, sliced provola cheese and ham.
3. Roll up the chicken and fillings and close it with a toothpick.
4. In a pan, let it cook the rolls for about 20 minutes with olive oil and lemon zest.
5. Make sure the chicken is well done before serving them topped with some basil and lemon zest.
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