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Chicken breath

Chicken breath

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Peel the potatoes, cut into cubes and boil in salted water.

Meanwhile, bone the chicken breast (if it is with bone) and cut it lengthwise into 6 slices. Season with salt, pepper and mint and fry in a pan with 2 tablespoons of butter well heated over high heat. Brown it nicely on both sides and then place it on a paper towel to get the excess butter.

The boiled potatoes are strained and crushed as for. pyre. Put the rest of the butter and mix. Add the grated cheese and mix with the yolks. It is homogenized. Peel the garlic and cut into slices and finely chopped parsley. Add over the potatoes and mix well. The beaten egg whites with a pinch of salt are lightly mixed with the other composition from bottom to top.

Grease the yena bowl with butter and line with breadcrumbs. Add 2/3 of the composition, put the slices of meat and then add the rest of the potatoes.

Place in a well-heated oven at the right heat for about 35-40 minutes, until nicely browned.

Serve hot. Great appetite !!!

Chicken Breath - Recipes

Preparation time: 1 h

Ingredient: For the ciulama: 100 g oil, 100 g flour, 1/2 l milk, salt, 5 eggs.
For the filling: 2 onions, a boiled chicken breast, larger, 300 g boiled and well squeezed mushrooms, 2-3 eggs, delicate, salt, pepper, dill and parsley.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Put the oil in a saucepan and after it has heated up, add the flour little by little, stirring constantly over low heat, and immediately add the warm milk and a pinch of salt. Leave it on the fire until the composition looks like a homogeneous paste and then leave it to cool. After the ciulamaua has cooled, add the 5 yolks one by one, then the beaten egg whites with a little salt, stirring constantly.
For the filling:
Cook the onion and then add the boiled and finely chopped chicken breast, the small and squeezed mushrooms, the delicacy, the salt to taste, the pepper and the greens. After it has cooled, add the 2-3 beaten eggs.
Take a 3 Kg pan and line it with flour. Pour half of the amount of ciulama, then the filling over which the rest of the ciulama is poured.
Bake at 180 degrees C for 45 minutes.
Turn over on a plate only after it has cooled well.

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A rather fun idea to make an omelet. If you have time, why not? The white layer is fluffy like a soufflé, but stable. The sweetened version is not excluded either.

Fans of my Instagram account have already seen the recipe. It is a dish from the "2 in 1" series, ie garnish and meat in the same tray. It's not the first time I've made these roasts and I can tell you now that they can withstand freezing very well. You can make a larger quantity, then freeze them in portions. Continue Reading & # 8220Carjoale cu cabbage & # 8221

Chicken soufflé with cheese

The soufflés are prepared hot, which is served immediately after they have been prepared. Surprise your family by preparing a chicken soufflé with cheese.


  • 1 Avis 3000 chicken breast
  • 150 g mozzarella
  • 150 g cheese
  • 2 tablespoons sour cream
  • 4 Avis 3000 eggs
  • 3 tablespoons flour
  • salt and pepper
  • hot pepper flakes
  • fresh basil leaves

Method of preparation

1. Cut the chicken breast into cubes, as well as mozzarella and cheese.

2. Add the chopped basil, hot pepper flakes, salt and pepper to taste.

3.Put the cream, then the egg yolks, one by one, mixing well after each one and at the end the flour.

4. Beat the egg whites hard with a pinch of salt, then incorporate them into the above composition, mixing gently with a spatula, with movements from bottom to top.

5. Pour into the ceramic pots well greased with oil and put in the oven over medium heat until nicely browned on top.

Cauliflower soufflé with chicken breast

1 cauliflower, 1 chicken breast, 250 ml milk, 1 tablespoon skim cream, 50 g low-fat cheese, 1 tablespoon flour, 1 teaspoon flour, 20 g butter, 2-3 cloves garlic, 1 bunch green dill, 1 egg, salt greens, freshly ground pepper, chilli

Difficulty: low | Time: 1h 10 min

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Chicken soufflé with pumpkin

Chicken soufflé with pumpkin from: pumpkin, chicken, onion, garlic, milk, eggs, cheese or parmesan, flour, thyme, oil, salt, pepper, nuts, hot peppers, cheese with mold.


  • two zucchini 400 g chicken
  • an onion
  • two cloves of garlic
  • 250 ml of sweet milk
  • 3 eggs
  • 30 g butter
  • 250 g hard cheese or parmesan
  • 100 g of flour
  • a teaspoon of thyme
  • 60 ml of sunflower oil
  • salt
  • pepper
  • NUTS
  • pepper
  • moldy cheese

Method of preparation:

Finely chop the chicken or grind it, fry it in oil with salt, pepper and a little thyme until golden, then remove it through a strainer.

Cut the zucchini in half and then cut into thick slices and place in a saucepan. Peel an onion, wash it, cut it into slices and place it over the pumpkin.

Season, add a little oil and water to cover them and simmer until soft. Remove with a whisk to a strainer, allow to cool, then strain.

Mix well with crushed garlic, chilled chicken, milk, grated cheese or Parmesan cheese and flour. Sprinkle with salt and pepper, the rest of the thyme, add the melted butter and the eggs mixed separately.

Mix together with a spoon from top to bottom so as not to leave the composition, pour into forms greased with butter, put in the oven and bake over medium heat until golden and the composition does not flow.

Chicken breast in butter and garlic sauce

An appetizing steak, chicken breast in butter and garlic sauce is quickly prepared in the pan and can be served with a portion of new potatoes.

Ingredients for chicken breast in butter and garlic sauce

4 cloves of garlic, crushed

100 ml white wine or chicken soup

rosemary sprigs, to taste

Preparation - Chicken breast in butter and garlic sauce

Season the chicken pieces with salt and pepper to taste. Roast them in a pan, in hot oil, for 5-6 minutes on each side. Transfer to a plate. Melt 2 tablespoons butter in the pan. Saute the garlic for 30 seconds with oregano, thyme, salt and pepper to taste.

Pour the wine or chicken soup and combine with the remaining butter. Mix well until completely melted. Add the rosemary sprigs. Turn the chicken over in the pan, sprinkle with the sauce from time to time and hold until it can be easily pierced with a fork.

Chicken with tomatoes and parmesan

Chicken with tomatoes and parmesan

Chicken with tomatoes and parmesan


  • 4 boneless chicken breast fillets
  • salt and pepper
  • Parmesan
  • p & acircine core
  • 1 tablespoon olive oil
  • 1 tablespoon freshly chopped parsley
  • 1 clove of finely chopped garlic
  • 1 teaspoon Dijon mustard
  • a few tomatoes

Method of preparation

The chicken breast, given through salt and pepper and placed on aluminum foil, is placed in an oven tray, mixed with peanut kernel, parmesan, olive oil, parsley and garlic, sprinkled with mustard.

The tomatoes will be placed around the chicken breast pieces.

Baking time is about 17 minutes.

The dish is served with lettuce and garlic with garlic.

Spinach soufflé with chicken breast

Spinach is one of the most popular vegetables, due to its nutritional qualities. Nutritionists recommend eating green leafy vegetables, which provide the body with the necessary vitamins and minerals. From this point of view, spinach provides more nutrients than any other food.

Although this vegetable can be found on the market throughout the year (either canned or in frozen packages), spinach is in high season from March to May and from September to October. It has the best fresh aroma, but it is, at the same time, an excellent ingredient in delicious food.

That is why, for today, we offer you a soufflé recipe based on spinach and chicken breast. After about an hour, you will be able to enjoy this excellent dish, rich in nutrients. It can be a great choice for a festive meal or for a hearty lunch. Good appetite!

Ingredients and quantities for 8 servings:

1 kg of spinach
300 g boiled chicken breast
4 eggs
4 tablespoons margarine
3 tablespoons flour
500 ml of milk
130 g cheese
1 tablespoon breadcrumbs
1 tablespoon chopped green larch

Method of preparation:

1. The spinach is cleaned, washed in several waters and boiled for 7 minutes in boiling salted water. After boiling, drain and chop with a knife or pass through a mincer.

2. While the spinach is boiling, prepare a white sauce of 3 tablespoons of margarine, flour and milk in a pan.

3. After they have cooled, put the sauce and spinach in a bowl, where you add the boiled chicken breast, finely chopped, 100 g grated cheese, egg yolks, chopped larch, salt and pepper. Mix everything for homogenization.

4. The egg whites, together with a pinch of salt, are beaten into foam and incorporated, by light movements, into the composition of spinach and meat.

5. Grease a form with the rest of the margarine and sprinkle with breadcrumbs. Pour the soufflé composition and place in the preheated oven, over medium heat, for 30-35 minutes.

6. Serve hot, sprinkled with the rest of the cheese given on the grater with small mesh.

With the composition of spinach with meat you can fill pancakes, which are arranged in a tray, sprinkle with cheese and keep for 15-20 minutes in the oven.

Preparation time: 40 minutes, plus baking time.