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Recipe Baked Chicken Breast Pan of of 27-01-2015 [Updated on 24-05-2016]
I too have succumbed to the catchphrase of the moment, the pan of chicken breast baked with cherry tomatoes and smoked cheese, after having seen and reviewed it on the group I decided to try it. At the beginning I was a little wary, I thought that the chicken would dry out during cooking, since it is already grilled and instead ... it turned out incredibly soft, so it turns out to be a good and very tasty single dish. Well friends, today finally there is a little sun and it's a little less cold so I started my day in a more positive way, then I leave you to today's recipe and I get to work, see you later: *
Method
How to make baked chicken breast pan
Grill the chicken breast on a hot grill and add salt.
Wash the cherry tomatoes, cut them in half and arrange them in an ovenproof dish, then season with salt, pepper and a drizzle of oil.
Place the slices of grilled chicken breast on the bed of cherry tomatoes.
Then cover with the slices of smoked cheese and bake.
Bake at 200 ° C in a preheated oven for about 15 minutes.
Let it cool before serving.
Baked light chicken breasts
The chicken breasts are covered with a mixed aromatic and parmesan which makes them so tasty that there is no need to add oil while cooking.
Cooked this will be the chicken breasts will be light, well digestible and still tasty and tasty, so much so that they will also be appreciated by children.
If you want to make them even tastier, you can add a drizzle of raw oil once they are cooked.
They are served with a nice side dish of cooked vegetables or a nice mixed salad. Let's see the recipe.
Doses & Ingredients
- Doses for 4 people
- Difficulty very low
- Preparation 15 min
- Cooking 30 min
- Cost very low
- Food availability very easy
- Chicken breast whole - 2 gr
- Extra virgin olive oil (EVO) 2 tablespoons
- Bacon replaceable with bacon or speck - 100 gr
- Edamer or emmental - 100 gr
- salt q.s.
- black pepper q.s.
Baked Chicken breast
The Baked Chicken breast, in this case sliced, is a second dish light weight and easy, suitable in every season and appreciated by most. The very short cooking keeps it soft and the herbs, with which to play according to your preferences, give aroma and flavor to the dish. A recipe to try in the name of simplicity.
- 4 thick chicken slices
- 20 g of whole milk
- Rosemary
- dried oregano
- fresh sage
- 2 tablespoons of oil
- salt
- pepper
Prepare a Baked Chicken breast that it is soft and tasty is not difficult at all. Just choose rather thick slices, a mix of herbs and respect a temperature and cooking time that are not excessive.
Prepared in this way, baked chicken breast is a quick and easy second course that everyone likes. With a side dish of potatoes and cooked vegetables or a fresh salad it is suitable for any season.
White meat is a lot digestible, lean and delicate. Moreover, it has the undoubted advantage of being able to be prepared in various ways thanks to its flavor. Easy and very pleasant recipes with chicken breast they are also that of the Chicken breast in a pan, kept whole, of the Chicken breasts with confit tomatoes and of the very soft Chicken breasts with milk. All ideas that are always very popular with children too.
SLICED CHICKEN BREAST
Sliced chicken breast a light but tasty second course that is very easy to prepare. Alas, for half of the recipe you will have to turn on the oven but if you manage to pass over this little detail, I assure you that the chicken breast steak will become one of your favorite dishes of the summer. In fact, the chicken breast steak is perfect as a second course and also as the main ingredient of a super chicken salad, perfect to take to the sea or, if you are not lucky and you are not yet on vacation, it is also perfect to take to the office instead. than eating the usual dried-up sandwiches. The herbs and flavors you will use are at your discretion of course and you can choose the ones you prefer, I'm honest, I don't particularly like to taste the aromas in your mouth so before cooking the chicken cut I prefer to eliminate them but if you like them you can leave them quietly. Remember that my famous now goes perfectly with a cut of chicken breast ACCOMPANYING SAUCE FOR MEAT OR FISH that if you haven't tried it yet, you have to fix it right away. Ah ... Don't miss the live coverage (HERE)
And now…
Well, fasten your apron…!
Lulu
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Baked chicken breasts
hello to all cook friends, who knows if any of you know how to do chicken breasts with baked potatoes!
do you have any way to make crispy potatoes?
do you put the oil underneath? do you use rosemary or nut or other spices?
I hope for some advice !!
thanks and bye
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I boil the potatoes a little before putting them in the pan. I cut the chicken breast into bite-sized pieces and lightly flour it. I use the oil and mix the potatoes well so that they grease a little evenly. For the aromas I use a mixture that I prepare in the summer with rosemary, bay leaf, sage, thyme, garlic (in variable proportions !!)
Hello!!
I boil the potatoes a little before putting them in the pan. I cut the chicken breast into bite-sized pieces and lightly flour it. I use the oil and mix the potatoes well so that they grease a little evenly. For the aromas I use a mixture that I prepare in the summer with rosemary, bay leaf, sage, thyme, garlic (in variable proportions !!)
Hello!!
Thanks galathil
for your advice only that maybe I was wrong to say chicken breasts. actually they are parts of chicken, the ones that are roasted in the oven.
Can anyone tell me how to do them?
don't tell me you don't know why you never do it because I don't believe it.
or no one answers me because I'm new to this forum and the new ones are not answered?
Hello
Thanks galathil
for your advice only that maybe I was wrong to say chicken breasts. actually they are parts of chicken, the ones that are roasted in the oven.
Can anyone tell me how to do them?
don't tell me you don't know why you never do it because I don't believe it.
or no one answers me because I'm new to this forum and the new ones are not answered?
Hello
Well, in this case it depends on whether you want to leave the skin or not. If you leave it, then do not add oil because the skin is already very oily and when cooked it melts. If you remove it then grease the bottom of the pan and mix with the potatoes.
Hello and welcome !!
Well, in this case it depends on whether you want to leave the skin or not. If you leave it, then do not add oil because the skin is already very oily and when cooked it melts. If you remove it then grease the bottom of the pan and mix with the potatoes.
Hello and welcome !!
Thanks galathil
at least you answered me, yet I didn't ask for such an abnormal advice !!
thanks again, follow your advice, hello
Can't find your answer?
But I.
I do it very simply, placing the chicken pieces on a base of onions (not many some washers), I put on it a drizzle of oil, a little white wine and herbs of Provence (a mix of herbs already prepared), then I cook in the oven for 45-50 min. at 200. Halfway through cooking I cover the pan with foil (to avoid getting the oven too dirty) leaving two sides open (I don't cover it completely). The ideal would be to turn it for the last ten minutes of cooking, so it browns very well. This is how it tastes good. For potatoes, I definitely buy those frozen new ones to be baked at the supermarket and I have no problems.
Chicken in the oven
I usually do it with the grill function,
x I cut the potatoes into wedges and put them in a pan with olive oil, dry white wine and a drop of water, sprinkle with salt, pepper and rosemary needles, bake them at 210 degrees covered with aluminum and when they are almost cooked I discover them to brown them, they are very good, soft inside and crunchy outside
Wanted light recipes with chicken breast
Hi everyone,
I'm on a diet again and have to eat chicken breast three times a week. How can I cook it so as not to always do it on the grill or in a pan with vegetables and soy sauce?
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I understand you 100%
I also have to eat chicken with my diet!
I x vary a little, the "infarino" in ginger or curry and then I do it grilled
or I bread it in breadcrumbs (very little) without eggs, and I do it in the oven
or I cook it (sliced or in chunks, as you prefer) in the peperonata, to which I don't add fat
otherwise. I marinate it in lemon, salt, pepper and soy sauce and rosemary, then I cook it in the oven
I understand you 100%
I also have to eat chicken with my diet!
I x vary a little, the "infarino" in ginger or curry and then I do it grilled
or I bread it in breadcrumbs (very little) without eggs, and I do it in the oven
or I cook it (sliced or in chunks, as you prefer) in the peperonata, to which I don't add fat
otherwise. I marinate it in lemon, salt, pepper and soy sauce and rosemary, then I cook it in the oven
A thousand thanks!
You gave me some ideas Damn the diet, how sad
A thousand thanks!
You gave me some ideas Damn the diet, how sad
Yes. how sad
especially after the interruption of the holidays. I can't take it seriously. these last 5 kilos don't go right down!
Yes. how sad
especially after the interruption of the holidays. I can't take it seriously. these last 5 kilos do not go down at all!
The.
. I took it seriously and for now I have lost 4 kg, but it is really hard! Above all because I love to cook and eat and if I think that at least I have to lose as many, I am saddened even more Ugh.
Good luck on your diet and thanks again.
bye Bye
Sorry for the intrusion.
I read about the peperonata, can you tell me how to prepare it? a light thing assume, otherwise I digest it at Easter.
thankseeee
Can't find your answer?
Even so.
Beat the chicken breasts a bit, put some spinach leaves on them, a bit of pine nuts or a few walnuts, a sprinkle of Parmesan cheese. salt and pepper. Roll the chicken breast like a roll. wrapping it with cling film. well closed. Steam for 8-10 minutes. Let it cool down and cut it into slices. Good. light. and also beautiful to look at
Sorry for the intrusion.
I read about the peperonata, can you tell me how to prepare it? a light thing assume, otherwise I digest it at Easter.
thankseeee
Then.
you can cook it on the grill, let it cool and you make it into small pieces.
You add it to the mix for the whimsical salad, I don't know if you understand, and then season it all with a drizzle of oil and lemon juice. in my house we call it chicken salad.
Even so.
Beat the chicken breasts a bit, put some spinach leaves on them, a bit of pine nuts or a few walnuts, a sprinkle of Parmesan cheese. salt and pepper. Roll the chicken breast like a roll. wrapping it with cling film. well closed. Steam for 8-10 minutes. Let it cool down and cut it into slices. Good. light. and also beautiful to look at
Thank you!
This is also a very good idea
Chicken
I also don't love chicken breast, think I don't even like breaded.
For my birthday I made it with lemon:
Take the sliced breast, put a chopped garlic, lemon squeeze, aromatic herbs to taste, form a roll you pass it in the flour,
then you have to reduce the bread or pasta, chop the onion (put everything raw) a little oil and lemon juice, all in a pan and bake at 200g. for 20 '(I think this is the time needed for three rolls).
Let me know if I was useful to you and if you liked them.
Not only Isolane kitchens
This is a simple but very tasty main course.
The recipe comes from my mother-in-law. these are simple chicken chops, boneless, deprived of the skin and any fatty parts, then marinated in red wine and Ariosto (it is a mix of dried aromatic herbs: rosemary, garlic, sage, juniper, bay leaf, oregano, thyme, marjoram, basil and aromatic plants). Thanks to the wine and the aromas that particular flavor of chicken meat (which in itself is a little dull or which may have a not always pleasant flavor) is completely eliminated. and will give way to a very good aroma.
Despite the flavor, also given by a tasty breading based on grated bread and grated Ragusano caciocavallo, the dish is really light, as it is not fried but cooked in the oven, until the breading takes on a golden color.
Ingredients (here they are a bit 'by eye')
boneless chicken chops deprived of the skin and any fatty parts
Ariosto seasoning for meat (a whole sachet is required for 1 kg of meat. I recommend adjusting the quantities to be used based on the weight of the chops you have)
Red wine
breadcrumbs
grated caciocavallo ragusano
extra virgin olive oil
Baked chicken breast rolls
Baked chicken breast rolls are a really nice recipe, ideal if you have last minute guests. They satiate with taste and are also very light. The flavor remains all in the roll, and they are also excellent cold.
Ingredients for 10 rolls:
- 10 thinly sliced chicken breast slices
- 10 slices of cooked ham without polyphosphates
- 200 g of brie
- extra virgin olive oil
- 1 sprig of rosemary
- Salt and Pepper To Taste.
- 1/2 glass of sweet white wine
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Preparation:
Turn on the oven at 220 & deg. Beat the chicken slices with a meat tenderizer, season with salt and pepper.
On each one add the ham and brie, roll up and join the ends with a toothpick or close with kitchen string.
Take an ovenproof dish with the lid on, lay the rolls and cover with a drizzle of oil, the rosemary and 1/2 glass of water to prevent the meat from drying out too much.
Lower the temperature to 180 & deg and cook for 30 minutes.
Take out the rolls and place in a shallow pan with the sauce, add the wine and cook for another 20 minutes.
Bravo, this brilliant idea just engraved
Between us speaking, in my opinion, it is obvious. Try to look for the answer to your question in google.com
In my opinion, he is wrong. Let us try to discuss this. Write to me in PM, speak.
As for me, the meaning is expanded beyond nowhere, the person has done the maximum, for which respect him!
hmm ... well, this is already extreme ...