Traditional recipes

Chicken breast with vegetables in papillote

Chicken breast with vegetables in papillote

Chest cut into 2 lengths. Each piece is lightly beaten with a hammer.

From the crushed garlic, nutmeg, curry, nutmeg, curry, salt, pepper, balsamic vinegar, olive oil and wine, a marinade is made that is put over the meat. Cover the bowl with cling film and refrigerate for at least 1 hour.

Prepare 4 pieces of baking paper. In the middle of each piece of paper we put a piece of chicken breast, then we add the vegetables, according to preference and a little of the marinade.

I prepared 4 packages according to everyone's preferences.

The paper is tightened by lifting the edges up and twisting, forming a ball. Put in a heat-resistant dish and bake on medium heat for about 40 minutes. A few minutes before it is ready, unfold the paper a little (pay attention to the steam) to brown it slightly.

Serve directly from paper.



Bake salmon in the oven

Within minutes, the salmon packs began to swell.

After 15-18 minutes of baking at 180 C (preheated oven) & # 8222the papers & # 8221 are ready! It depends on the thickness of the fish pieces. The idea is not to cook it too much so that it does not become dry.


Chicken with cream sauce and vegetables

Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.

Preparation time

This is how much time you need to prepare this meal.

Total time

This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.

Serving size

This shows how many portions this recipe makes.

Ingredients

  • 600 g of water
  • 130 g carrots, cut into pieces
  • 60 g celery root, cut into pieces
  • 60 g celery leaves
    or 50 g of fresh parsley, leaves only
  • 1 cube of chicken concentrate (for 0.5 l)
    or 1 teaspoon of concentrated chicken paste
  • 600 g chicken breast fillets, with or without skin, cut into strips (5 x 2 cm)
  • & frac12 teaspoon salt
  • & frac14 teaspoon pepper, freshly ground
  • 150 g mushrooms, fresh, cut into slices
  • 40 g flour
  • 100 g liquid cream
  • 1 teaspoon Worcestershire sauce (optional)
  • 1 teaspoon lemon juice
  • 60 g butter, unsalted or salted, cut into cubes

Chicken breast with vegetables in papillote

* 1 chicken breast
* 4 cloves of garlic
* salt and pepper
* nutmeg
* curry
* thyme
* 2 tablespoons balsamic vinegar
* 2 tablespoons olive oil
* 1 glass of white wine
* potatoes
* carrot
* broccoli
* corn
* Red pepper


Chest cut into 2 lengths. Each piece is lightly beaten with a hammer.

From the crushed garlic, nutmeg, curry, nutmeg, curry, salt, pepper, balsamic vinegar, olive oil and wine, a marinade is made that is put over the meat. Cover the bowl with cling film and refrigerate for at least 1 hour.

Prepare 4 pieces of baking paper. In the middle of each piece of paper we put a piece of chicken breast, then we add the vegetables, according to preference and a little of the marinade.

I prepared 4 packages according to everyone's preferences.

The paper is tightened by lifting the edges up and twisting, forming a ball. Put in a heat-resistant dish and bake on medium heat for about 40 minutes.

A few minutes before it is ready, unfold the paper a little (pay attention to the steam) to brown it slightly.


Chicken breast teal

Nothing compares to cooked food. Especially if it is a classic Romanian, the ostropel. You also take into account the speed with which it is ready, you definitely have a winning combination. Most often Romanians eat chicken ostropel, and most often they use chicken legs, I used chest, the legs not attracting me in particular.

I have read here and there, and it turns out that the ostropel is a garlic sauce, a typical Romanian kind, which is not found in other peoples (I say people in the hope that the Romanians are still a people, not a bunch of people geo-political boundaries & # 8211 but that's another discussion). It also happens that the ostropel known to all, which I also made here, with tomatoes or tomato sauce (or broth), is not really the original recipe that does not have tomatoes, & # 8222ca cica & # 8221 tomatoes appeared more late in our lands. But at the moment I have complied, and I have made a & # 8222regular & # 8221 ostropel, my only rebellion being the chicken breast, instead of the thighs. I will come back someday with a traditional ostropel, forgotten by many! But until then & # 8230.

ingredients:

  • 700 g chicken breast cut into long strips and not too thin
  • 4-5 cloves of garlic
  • 300-350 ml tomato sauce
  • a parsley link (you can put dill if you prefer)
  • a bay leaf
  • thyme to taste
  • salt and pepper as well

Heat a little oil. The meat is browned in it, on all the faces, until it acquires a beautiful, golden color. Meanwhile, grind the garlic, and add it when the meat is browned, stirring with fire. We heat it over a low heat, so that it leaves its aroma, not to burn and become bitter. Add the tomato sauce, bring to the boil, add a little water to cover the meat, add the bay leaf and thyme, season to taste with salt and ground pepper.

Let it boil uncovered, until the meat is well tender. Now we have two options: either let it boil lightly until the sauce decreases and thickens & # 8230either we mix half a teaspoon of starch with a little cold water, and pour in the ostropel, and leave it on the fire until it thickens (which happens quite fast).

It is eaten hot, with finely chopped parsley (or dill), sprinkled on top. A healthy polenta goes to him wonderfully! Good appetite!


Preparation

Step 1

Cut the chicken breast into thin strips and place in a bowl with a pinch of salt and pepper and 2 teaspoons of honey. Stir to cover the chicken strips and let them "rest" until you cut and prepare the other ingredients.

Step 2

Wash the rice well with cold water, then leave it for at least 5 minutes in cold water, so that it swells and boils more easily. Then put the rice to boil, over low heat, in a saucepan with a lid.

Step 3

Cut the onion into thin slices, zucchini and red and yellow bell peppers. We crush the garlic cloves.

We wash the mushrooms and cut them into slices.


Chicken breast with vegetables in papillote - Recipes

"En papillote" means cooked in baking paper. I chose the chicken version with pumpkin, but there are a lot of combinations you can make.

Ingredients

1 boneless chicken breast
1 large zucchini
2 cloves of garlic
fresh dill
salt
ground black pepper
red peppercorns
smoked sweet paprika
spices for chicken
oil

Method of preparation

Cut the chest into two lobes.

Grease with butter and sprinkle with spices.

The zucchini is washed, wiped and sliced.

Powder with salt and pepper herunterladen.

Fry the meat in the grill pan for 5 minutes on each side.

Cut two larger sheets of baking paper. Grease each with a little oil, place slices of seasoned pumpkin, garlic, a piece of fried chicken, chopped garlic and peppercorns program für musik herunterladen.

Gather the paper tightly at the ends to form a package to hold the steam inside, and place in a tray.

Bake at 200 degrees with ventilation for 20-25 minutes stoppuhren.


Chicken breast with papillote vegetables - Recipes

Posted by Postolache Violeta on March 24, 2021 in trout recipes recipes with fish recipes for quick release | Comments: 0

Trout "en papillote" meaning baked trout, in baking paper, with which I chose to put some vegetables. The steam that forms inside cooks the fish, and the vegetables will leave their juices, which will give a special flavor. It is an extremely simple technique for preparing fish, in addition it comes with the advantage of no longer having washing dishes, and less smell in the house.
I recommend you too fried trout with polenta and garlic, trout on a bed of vegetables, trout in Meuniere sauce or trout with flavored butter. You can find more trout recipes here. You can find more fish recipes here. (click on the underlined words to reach the recipe page)


Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here


Chicken breast in roll

It's an easy and fairly quick recipe, if we don't take into account the waiting times.
The phrase "en papillote" comes from the French language and refers to a method of cooking food on parchment paper. In our language, the method is called "in papiota", or "in foil". The right foods for this type of cooking are usually the fragile ones, which do not always withstand very well the direct contact with the thermal source: fish fillets, chicken breast, seafood, vegetables.