Do not know what you can cook for a supper from a chicken breast? Then we recommend that you familiarize yourself with the proposed recipes and implement them in your kitchen, by preparing an original and useful, appetizing and divinely aromatic dish.
Chicken breast in combination with vegetables, soaked in their juices, is surprisingly juicy, losing its habitual dryness, because of which many avoid using this part of the bird in their culinary practice.
Delicious dinner with chicken fillet and vegetables - recipe
Ingredients:
- chicken breast (fillet) - 415 g;
- carrots - 80 g;
- onion bulbs - 140 g;
- potatoes - 240 g;
- eggplant - 280 g;
- fresh tomatoes - 220 g;
- Bulgarian sweet red pepper - 220 g;
- egg chicken choice - 1 piece;
- vegetable oil or cream - 25 g;
- soy sauce - 20 ml;
- piquant hard cheese - 70 g;
- seasonings for poultry or any others to choose from;
- salt, iodized stone and ground mixture of peppers;
- greens (parsley, dill).
Preparation
Chicken meat (breast fillet) must be marinated for a while, seasoning, pepper, adding the desired seasonings and half a portion of onion-cut onions.
While the bird is marinating, we prepare vegetables. We cut the washed eggplants with mugs, add salt and leave them for ten minutes, after which we rinse with cool water and dry it. Potatoes, carrots and tomatoes are cleaned and shredded mugs, and pepper bulgarian thin slices.
While decorating the dish, spread the chicken fillet to the bottom of the oily form for baking, then distribute the onion from the marinade and the remaining rings of the vegetable. Next turn carrots and sweet peppers, and then eggplant and potato mugs.
Mix the soy sauce and egg in a bowl, whisk thoroughly, add chopped fresh parsley and dill greens and pour the resulting mixture into the form. Finishing the composition, lay out the circles of tomatoes on top. We dispose the food in a heated to 185 degree oven for about forty minutes, after which we rub out the grated cheese and give another ten minutes to brown at the maximum temperature.
Chahokhbili from chicken - quick recipe for dinner
Ingredients:
- chicken breast (fillet) - 1.3 kg;
- onion bulbs - 240 g;
- fresh tomatoes - 890 g;
- Bulgarian sweet red pepper - 320 g;
- hot red pepper - 1 pod;
- garlic teeth - 7 pcs .;
- sunflower or olive oil - 65 ml;
- wine dry red - 120 ml;
- hops-suneli - 20 g;
- salt iodized stone and ground mixture of peppers - to taste;
- greens (parsley, dill) - to taste.
Preparation
Chicken breast rinse, dry and chop large chunks. Now you need to fry the meat in a hot sunflower oil without a smell, browning slices from all sides. Transferring the ruddy bird into the saucepan or cauldron, add a little more butter. We give him a warm up and put in it peeled and cut into rings or semi-rings onions. Pass the vegetable for a few minutes, and in the meantime, mine and grate or punch in a blender fresh tomatoes.
To the chicken meat we spread tomato pulp and onions, we also add Bulgarian sweet peppers and chopped pepper chopped from the stems and cut into thin slices or straws. We pour also the red dry wine into the stewpan, add some salt to taste, add a little chopped garlic and greens, cover the container with a lid and place the plates on the hotplate on a moderate fire.
Tomih chahobili after boiling for fifteen minutes, after which we can serve a dish, complementing any garnish for your taste and choice.