4 ways to cook chicken for a delicious dinner!
published on 11 October, 2019 at 11:51
1 Chicken cacciatore
INGREDIENT
chicken
salt
pepper
olive oil
garlic
onion
rosemary
tomato sauce
red wine
METHOD
1. Heat oil in a heavy cast-iron skillet. Fry the onion and the garlic with rosemary.
2. Add the chicken and cook 5 minutes for each side.
3. Add the red wine and cook 10 minutes.
4. Add the tomato sauce and cook for 20/30 minutes.
chicken
salt
pepper
olive oil
garlic
onion
rosemary
tomato sauce
red wine
METHOD
1. Heat oil in a heavy cast-iron skillet. Fry the onion and the garlic with rosemary.
2. Add the chicken and cook 5 minutes for each side.
3. Add the red wine and cook 10 minutes.
4. Add the tomato sauce and cook for 20/30 minutes.
2 Crispy baked yogurt chicken
INGREDIENTS
chicken breasts
yogurt
salt
pepper
parmesan
breadcrumbs
METHOD
1. Pour the yogurt over the chicken and add salt and pepper.
2. Let it marinade for 30 minutes in the fridge.
3. Now roll the chicken into the breadcrumbs with the parmesan.
4. Bake for 20 minutes at 400°F.
6. Serve hot.
chicken breasts
yogurt
salt
pepper
parmesan
breadcrumbs
METHOD
1. Pour the yogurt over the chicken and add salt and pepper.
2. Let it marinade for 30 minutes in the fridge.
3. Now roll the chicken into the breadcrumbs with the parmesan.
4. Bake for 20 minutes at 400°F.
6. Serve hot.
3 Curry chicken
INGREDIENTS
chicken
salt
coconut milk
curry
1 tsp cornstarch
chicken
salt
coconut milk
curry
1 tsp cornstarch
METHOD
1. Marinate the chicken breasts in the coconut milk for 30 minutes.
2. Cook the chicken pieces in a pan 5 minute for each side, then add the marinade milk, salt, curry and cornstarch.
3. Cook for 10 minutes and serve hot.
1. Marinate the chicken breasts in the coconut milk for 30 minutes.
2. Cook the chicken pieces in a pan 5 minute for each side, then add the marinade milk, salt, curry and cornstarch.
3. Cook for 10 minutes and serve hot.
4 Hasselback Fried Chicken
INGREDIENTS
• 100g sliced ham
• 400g mozzarella
• 200g flour,
½ tsp salt
white pepper
• 2 beaten eggs
• 250g breadcrumbs
• 1l frying oil
• Arugula salad, cherry tomatoes
• 100g sliced ham
• 400g mozzarella
• 200g flour,
½ tsp salt
white pepper
• 2 beaten eggs
• 250g breadcrumbs
• 1l frying oil
• Arugula salad, cherry tomatoes
METHOD
- Make cuts before reaching the bottom of the chicken breasts and place the cheese and ham in the cuts.
- Dip the breast in a beaten egg, flour and crackers.
- Freeze breasts for 4 hours before cooking.
- Fry for 5 minutes in oil at 180º. Make sure that the ham and cheese do not come out of the grooves.
- Finish cooking in the oven at 200°C/400°F for 20 minutes, and then serve with the salad.
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