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- 500 g strips of chicken breast
- 2 drops
- 50 g butter
- a lemon
- one orange
- 2 tablespoons brown sugar
Preparation time: less than 90 minutes
RECIPE PREPARATION Chicken breast with quince:
- 1. Wash the chicken breast pieces, clean them and add salt and pepper.
- 2. Leave in the fridge for at least half an hour, then fry in a little oil.
- 3. Brown for a few minutes on each side and add the lemon juice.
- 4. Peel the quinces, then cut into slices and place in a pan with melted butter.
- 5. Add orange juice, brown sugar, half an orange cut into small slices and brown for a few minutes.
- 6. In a heat-resistant dish, put the chicken breast, add the quinces, the rest of the lemon and orange, cut into pieces and half a glass of water.
- 7. Leave in the oven for 30 minutes.
The advantages of chicken breast recipes
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Certainly these chicken breast recipe offers multiple benefits on health and in terms of preparation. About the chicken we can say that it is white, light and versatile, these being the main reasons why it is so appreciated. On the other hand, this type of meat is widely used in soups, broths, dry or sauce dishes. Some people are pleasantly impressed by everything the chicken breast has to offer in terms of taste, but there are also people who enjoy the benefits of this meat in diets for weight loss, keeping their health in optimal parameters. Chicken breast offers multiple health benefits, and it is advisable to include this type of meat in your diet.
Chicken breast recipes are also appreciated for vitamins and minerals that protect against skin conditions, cataracts, irregular digestion, fatigue, or the affected nervous system. At the same time, the vitamins and minerals in chicken breast are ideal for preventing migraines, heart disease or diabetes. Regarding the recommended dose of chicken breast is 1 gram to 1 kg of your body weight. Among the benefits of chicken breast recipes, we can also mention weight loss. Diets certainly include this type of meat, which has the role of eliminating hunger.
On the other hand, these recipes with chicken breast also suggest weight loss. In this sense, weight loss diets include proteins that are effective in eliminating the feeling of hunger. After some studies conducted in this regard, it was highlighted that people who choose to eat chicken breast are more likely to lose weight after a certain period. At the same time, chicken breast offers a low cholesterol content, which is another reason why you should consider these chicken breast recipes. These recipes are also tasty and always offer you a delicious meal.
Last but not least, these chicken breast recipes can help a lot in keeping your blood pressure under control, especially if you add fruits, vegetables or other fat-free products to your diet. Once you take into account all these benefits offered by chicken breast, you will definitely opt for making these recipes with this type of meat, which you can enjoy with the whole family. Chicken breast is very easy to prepare, which means that you will not have any difficulties in this regard. You can also opt for the recipes that you will discover on the profile sites, where they are explained in detail, in order to understand exactly which are the steps that you will have to follow.
Quince dish with chicken breast and caramelized onions
Because we are in the season of wonderful quinces, I thought I would take full advantage of their flavor in the dishes and I started with this wonderful recipe Quince dish with chicken breast and caramelized onions.
It really turned out wonderful with a sweet-sour taste, especially because I added some caramelized onions.
And I cooked it in the slow cooker crock pot, the wonder device that keeps the tastes of the ingredients during the thermal process.
For some time now, a new slow cooker crock has stopped in my kitchen, and I loved it very much, especially because in it, the inner dish can also be used on the stove.
It's about Slow Cooker 6.0L Digital DuraCeramic Sauteed Crock-Pot,click on the link for details.
Chicken breast with quince
A recipe for chicken breast with quince from: chicken breast, butter, oil, quince, sugar, cinnamon, lemon, garlic, salt and pepper.
- 800 g chicken breast
- 2 tablespoons butter
- 2 tablespoons oil
- 2 large quinces
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1/2 lemon
- 2 cloves of garlic
Method of preparation:
Sprinkle the chicken breast with the garlic cut into thin strips. Put oil in a heat-resistant dish, place the stuffed meat in the bowl and grease it on top with butter. Season with salt and pepper and put in the oven on the right heat.
After the first 20 minutes, add 2 tablespoons of water to the bowl. From time to time, sprinkle the meat with the juice it leaves in the bowl. Meanwhile, clean the quinces from the stumps and the wood, cut them into quarters or slices. Do not peel them, because it is very fragrant and gives a pleasant taste to the food.
Heat the quinces, sprinkled with sugar, in a little butter. When they have soaked in half, put them in the bowl with the meat, sprinkle them with cinnamon and leave them in the oven as long as necessary to brown evenly.
Sweet and sour chicken breast
Season the chicken breast with salt and pepper to taste. Given that the soy sauce is salty, it is better to add salt when needed, than to get a preparation that is too salty.
Fry the chicken breast cubes in olive oil until nicely browned. They must also be cooked indoors, so fry them over medium to low heat to make sure they are well fried.
Meanwhile, mix the apricot jam, ketchup and soy sauce. Add vinegar to taste to get the perfect sweet-sour taste. Pour the mixture over the chicken breast cubes and let it boil for a few minutes to blend the flavors.
We prepare our favorite rice or garnish and all we have to do is enjoy the recipe. Enjoy!
This recipe is recommended by Teo Rogobete.
What you need to know about the recipe: if you want a more spicy sauce, you can use a ketchup or spicy bbq / hot sauce. And if you want more texture and more taste, you can fry the chicken with a mix of frozen vegetables.
Pasta with spinach and chicken breast
For a nutritious lunch, we offer you a recipe that is only good for the whole family: pasta with spinach and chicken breast.
TABLE FOR: 4
READY IN: 40 minutes
• 200g fresh spinach
• 1 tablespoon oil
• 300g chicken breast
• 300ml milk
• 2 tablespoons flour
• 1 medium-sized onion
• 2 green onions
• 2 cloves of garlic
• 500g paste penne
• 3 tablespoons lemon juice
• 1 red bell pepper
• chopped basil, salt, pepper
How do you prepare?
• Chop the onion and garlic, and cut the chicken breast and pepper into cubes
• Put the chicken breast in the pan until it starts to brown, then add the white onion, garlic and pepper and leave it on the fire for 5 minutes, then add the flour.
• After 1 minute, add the milk and let it boil for 5 minutes
• In parallel, boil the pasta and spinach separately, drain and add to the chicken mixture, when ready
• At the end, add the red pepper, basil, lemon juice, green onions and season to taste.
After you put them all together, mix well, sprinkle a little Parmesan and divide into plates for everyone. Good appetite!
3 autumn recipes with chicken breast: chicken with quince, curry with pumpkin and chicken soup - Active Man
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Duck breast with baked celery puree, quince and raisins
It's autumn and we should take full advantage of the vegetables and fruits we find, so I thought I'd make a duck breast with baked celery puree and quince raisins.
An easy, tasty dish, a healthy combination and why not full.
I always liked to explore, to make combinations of tastes and flavors, but today I felt like I outdid myself. I had 2 pieces of duck breast and some quinces received from some friends in the fridge, not too hot outside and I just didn't feel like going out of the house to shop. Then I said it was time to give the ducks quinces and I did well. I used to eat celery puree on other occasions, so I said I would try to bake it and then make a puree out of it, as if I was kind of tired of the classic garnishes. And that's how the love between the duck breast with quinces, raisins and baked celery puree began.
Other duck recipes:
How to make duck breast with baked celery puree and quince sauce with raisins
Ingredients for duck breast:
Ingredients for cooked celery puree:
- 500-600 g celery root
- 20 ml vegetable oil
- 50 g butter with 82% fat
- 100 ml of milk
- Salt to taste
Ingredients for raisin quince sauce:
- 2 medium quinces
- 70 unt
- 100 honey
- 150 ml dry white wine
- A pinch of salt
Preparation for cooked celery puree:
We clean the celery, wash it and cut it into pieces. Put it in an oven tray with oil and salt and cover it with aluminum foil or lid.
Place the tray in the preheated oven at 180 degrees for about 1:30 minutes or until soft.
After baking, we put the celery in a bowl with butter and milk, and with the help of a food processor and mix it until we obtain a fine and homogeneous puree.
Preparation for raisin quince sauce:
We clean, wash and cut the quinces into thicker slices. Put the slices in a pan with honey butter and sauté for 3-4 minutes on high heat, then add the wine, boil until the sauce binds.
Preparation for the duck:
The last thing we will do is the duck breast, which was previously wiped with a kitchen towel, notched diagonally. Put it in a warm pan with the skin down and leave it over medium heat until it melts and caramelizes the fat, (3-4 minutes) then turn it on the other side for another 3-4 minutes, then put it in the oven. for 8 minutes. Remove from the oven and cover with aluminum foil for 6-7 minutes to keep the temperature and rest. This time can vary depending on the amount of chest you have, but also on the cooking temperature. I had 2 pieces of 250 grams each.
We put the puree on the plate, the pieces of duck breast and quince sauce with raisins. Good job and good appetite!
CHICKEN FOOD WITH DROPS
Chicken food with quince & # 8211 traditional recipe from Transylvanian cuisine & # 8211 is tasty, flavorful and very easy to make. The recipe is also found in Banat, Crisana or Maramures, in the areas close to the border with Hungary, because meat and fruit recipes are very common in Austro-Hungarian cuisine.
I admit that I am not a big fan of fruit dishes, but there are exceptions. This is one of them and I'm glad I gave it a try because it's really special. I like the sweet-slightly sour taste and the scent of the fruits in this quince chicken dish.
My mother-in-law has not yet convinced me to try cherry soup or apple soup, but at some point I will give them a chance.
This is not the first time I have used fruit as an accompaniment to a steak.
I use fruits like apples, plums or baked quince, which go very well with pork. Recipes for pork tenderloin with plum sauce or pork chop breaded with apples and flavors they are extraordinarily tasty. An extraordinarily tasty recipe with fruit, which I have prepared over a period of time, is that of sweet and sour chicken with pineapple & # 8211 I made the recipe with pork and it comes out just as good. If you click on the title of the recipes you will be directed to the recipe.
I told myself that if I already have recipes with such good fruits and meat, it's worth trying this one too chicken dish recipe with quince.
The Hungarian recipes I received to make chicken food with quince they had bee honey and a little lemon juice. They seemed a little too sweet for my taste. I remembered that I saw the recipe in Radu Anton Roman's book, so I preferred to be inspired by his recipe. I changed the brandy with brandy (I don't like the taste or the smell of brandy / brandy) and something very good came out. If you do not have brandy, fill the quantity with wine and add 2 drops of vanilla essence. I think that in this way you can finally have the perfume that the brandy of this recipe offers chicken food with quince.
Here is the list of ingredients and how to prepare chicken food with quince explained step by step:
850 g chicken legs (legs can be combined with hammers or chicken breast)
800 g quince & # 8211 2-3 medium to large quince
30 ml brandy (Radu Anton Roman recommends brandy)
300 g clear chicken soup (or water)
I browned the chicken legs in oil with butter, then I took them out on a plate. I washed the quinces well, removing the fluff from them, then sliced them. The slices should be thicker (1-1.5 cm), so as not to break during cooking. I put them in the same pan and hardened them until they were lightly browned on both sides. Radu Anton Roman wrote that he must catch a kind of crust.
I melted the sugar in a pot. When it caramelized, I poured wine and brandy over it and about 100 ml of chicken soup. Attention, pour carefully! You will mumble and you can burn with the salt liquid. I left it on the fire until the caramel dissolved.
In a bowl I dissolved the flour with the rest of the soup, adding liquid gradually, so as not to make lumps. I put the chicken legs in the pan with quince, then I poured the soup with flour and the liquid with the caramelized sugar.
I mixed to homogenize the composition.
I left it on the fire until the sauce thickened. Radu Anton Roman recommends that it be cooked in the oven until the sauce thickens, but on the stove it was faster, because I was still late for lunch.
I chose mashed potatoes as a side dish, but you can also eat with rice or couscous.
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