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Chicken rolls with tomato juice

Chicken rolls with tomato juice

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The chicken breast is portioned and washed.

let it drain a little, then beat the chicken pieces with a hammer, but not too hard so as not to crush them.

season with salt and pepper.

then grease each piece with tomato juice.

place them on a plate, cover them and put them in the fridge for 15-20 minutes.

the donuts in the sauce cut into slices.

pastramioara as well.

beat the eggs with a little salt and pepper.

on one plate we place some white flour, and on another crumb.

take the chicken out of the fridge.

we place on each piece slices of donut in sauce and slices of pastrami.

we roll them and catch them with toothpicks.

put hot oil in a pan.

we give each roll through egg, flour and breadcrumbs.

we put them in the pan, in the oil heated to the right heat.

we turn them on all sides and then take them out on some kitchen napkins.

let them cool a bit and then serve them with what you want. (I had potatoes with tomatoes) ...

  • -250 g chicken breast
  • -3 tablespoons pesto sauce (basil sauce)
  • -100 g cherry tomatoes
  • -one tomato
  • -150 g cheese
  • -a clove of garlic
  • -salt
  • -pepper
  • -oil
  • -2 tablespoons oil
  • 1 tablespoon greasy butter with a minimum of 8% fat
  • -parsley
  • -50 ml of water
  • -a few slices of red pepper

How do we prepare chicken rolls?

The sliced ​​chicken breast is salted and seasoned, put on top pesto sauce, sliced ​​tomato, cheese and pepper.

Roll the chicken breast and catch with toothpicks.

Put the oil and butter in a pan, put the rolls to fry a little, then put the cherry tomatoes, water and a pinch of salt.

Put the lid on and leave it on the fire until the cherry tomatoes are ready. Now put grated cheese on top of the rolls and leave for another 5 minutes until the cheese melts and browns nicely.

Presentation and service

Place on a plate or plate, cut the rolls in 2, to see the inside.

Gigi's advice

You can prepare a side dish, such as mashed potatoes, peas, celery & hellip

The average of the marks given by the jurors is 7.50

Being the first recipe in the contest, it receives 1 point ex officio, so the final grade is 8.50.

Congratulations, it is a delicious recipe and we are waiting for you with other wonderful recipes.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Chicken breast rolls with cherry tomatoes and pesto sauce

Chicken breast a la pizzaiola or parmigiana with tomato sauce, mozzarella and parmesan & # 8211 au gratin in the oven

Chicken breast a la pizzaiola or parmigiana with tomato sauce, mozzarella and parmesan & # 8211 au gratin in the oven. An Italian-style chicken recipe with herbs, tomato sauce and au gratin cheese crust. How to make chicken breast in the oven so that it stays tender and juicy? Chicken breast recipes. Baked recipes. Sauce recipes. Italian recipes with chicken.

This recipe for chicken breast a la pizzaiola or parmigiana chicken is prepared very quickly and easily. Boneless chicken breast fillets are browned in a pan or oven (I chose the second option), bathed in a tomato-flavored sauce with basil and oregano and covered with a generous layer of mozzarella and parmesan or pecorino cheese.

The result is a wow one! Chicken breast a la pizzaiola or "pizza style" is an Italian recipe from the Naples area. Instead of chicken breast, you can use thighs (with bone or boneless) but also other types of meat: veal, pork & # 8211 in this case the cooking times change.

About cooking boneless chicken breast in the oven I told a lot here. If the cooking times and temperatures are observed, you even get a red meat but also tender and juicy.

Properly cooked chicken breast should look like this in section & # 8211 ie melt in your mouth! I don't think you want a dry and sour "sole". Of course, the recommended internal temperature for chickens, which is 74-75 C, is observed. We do not eat undercooked chicken.

In this case (chicken breast a la pizzaiola or chicken parmesan) I adapted the cooking times and temperatures because I worked in stages. The first stage was to brown the meat in the oven, the second was to add the tomato flavored sauce to the pan, the third was the mozzarella crust and the last was the final au gratin with parmesan or pecorino.

I used fresh mozzarella (fior di latte) but, because it melts very quickly, I recommend a matured stick-type mozzarella. The other cheese is good to be a matured, spicy, with a strong flavor: parmesan, pecorino, canestrato lucano or similar.

There are some recipes for parmesan chicken in which the breast is sliced ​​and turned into fried bread slices in a pan & # 8211 something like that. Then they are mounted in a heat-resistant dish, dipped in tomato sauce and covered with mozzarella (also wet) and parmesan. I don't like this way of cooking because the crispy crust will soak in the sauce and simmer. For the breaded schnitzels, all the charm lies in the golden and crunchy crust!

The term "parmigiana" does not seem to derive from "parmigiano" (parmesan) but from the appearance of overlapping strips that resemble the slats of the wooden shutters of houses in southern Italy & # 8211 see the explanation here.

Tomato sauce is a classic: marinara sauce & # 8211 see here the classic recipe.

Contains canned tomato or tomato puree (diced or whole & # 8211 cubetti or peeled), garlic, olive oil and Italian herbs: oregano and basil. It should be cooked separately on the stove for a few minutes & # 8211 exactly how long the first part of cooking the meat lasts.

From the quantities below results 4 portions of pizzaiola chicken breast with tomato sauce, mozzarella and parmesan & # 8211 au gratin in the oven. The perfect garnish for this sauce dish is short pasta cooked in salted water.

Snails, fluffy rolls of leavened dough with walnuts and cocoa, fasting recipe

Snails, fluffy rolls of leavened dough with walnuts and cocoa, fasting recipe: flavored rolls, sweet and soft, easy to prepare and delicious.

If you like it, share it with your friends!


For the composition of meatballs:
1kg boneless chicken breast
2 onions (220g)
5 slices of bread
2 eggs
6 cloves of garlic
Salt and pepper to taste
Spice for Fuchs meatballs
Finely chopped green parsley
Flour to give the meatballs through it
Frying oil

For the sauce:
1 leek thread
150g butter
800g tomatoes
Salt and pepper to taste
3 tablespoons caster sugar

1 packet of wide noodles
Method of preparation:
Chop the green parsley very finely.

We clean the garlic cloves and put them on the small grater.

The chicken breast is washed and cleaned, then drained in a strainer.

After the chicken breast has drained, chop it with the meat grinder or the food processor.

We clean the onion and cut it into small pieces.

In a frying pan with oil, put the onion to harden and leave it until it turns brown.

After it browns, we drain it in a strainer, to drain the excess oil.

Put a little milk in a plate and soak the slices of bread in this milk on both sides.

After we soak them, we squeeze them in our fists as best we can.

The bread soaked in milk and then squeezed, we then pass it through the meat grinder.

Having all the ingredients ready, we start preparing the composition for the meatballs. In a large bowl, put the chopped chicken breast, onions and drained, bread soaked and given through the mincer, 2 eggs, garlic grated, add special seasoning for meatballs from Fuchs, season with salt and pepper to taste , add the finely chopped parsley and mix everything well with your hands until you get a homogeneous composition.

We form meatballs from the resulting composition, about the size of a walnut, which we give through flour.

The meatballs thus formed, we fry them in a pan with hot oil. Let them fry until they turn brown on all sides, then take them out on a plate in which we put an absorbent napkin to remove excess oil.

To prepare the sauce, wash and slice the leeks.

We wash the tomatoes.

In a pot, boil the water, put the tomatoes in the pot with boiling water and leave them for a few minutes, until the peel cracks on them. Then take them out on a plate and peel them, then cut them into cubes.

In a frying pan, melt the butter, add the sliced ​​leeks and let it harden.

After it has hardened, add the peeled and diced tomatoes over it, leave it to harden for 4-5 minutes together with the leeks.

After 3-4 minutes, season with salt and pepper, add sugar, add 500ml of water and simmer for 30-40 minutes (covered with a lid at first, then remove the lid) until the water evaporates, then turn off.

Put the pasta to boil for 4-5 minutes, in a saucepan with boiling water and salt.

After they are boiled, we take them out in a strainer and let them drain.

After the sauce is ready and the pasta is cooked, all we have to do is add the drained pasta over the sauce and start mixing them, using two forks.

Rolls with tomato sauce

1. Cut the beef tenderloin into slices and beat until very thin. Then grease one by one with oil, season with salt and pepper and leave to cool.

2. After they have cooled, take them out, unwrap them and place them on a slice of bacon and then roll them. The rolls are caught with toothpicks and fried for 2-3 minutes on one side and 2-3 minutes on the other side, until they get a crust.

3. Then place in a pan, sprinkle with a little warm water and 1-2 teaspoons of oil and put in the hot oven. Meanwhile, peel and wash the potatoes and bring to a boil. After boiling, remove from the water, mix with butter, grated cheese and dill and put in the oven for a few more minutes.

4. When the rolls are done, pour the tomato juice and the rest of the wine and leave for another 20 minutes. The rolls are garnished with thyme and served with a garnish of beet salad and natural potatoes.

Baked eggplant rolls with tomato sauce

1. For the tomato sauce, heat the olive oil in a saucepan with a lid, add the onion and cook until soft. Add the tomatoes, cut into pieces, season with salt and black pepper, then cover the pan with a lid and simmer for 25 minutes.

2. Preheat the oven to 200C. Put the eggplant slices in the flour, then pass them through the beaten egg. Pour oil into a large skillet over medium heat. Fry the eggplant slices for 2-3 minutes on each side. Remove and drain on kitchen paper.

3. Place the eggplant slices on a plate, season with salt and pepper, then spread with 25g of parmesan. Put 3 basil leaves on each slice of eggplant and cover with half of the mozzarella. Carefully roll each slice, then place so that it does not come off.

4. Put about a quarter of the tomato sauce in a heat-resistant dish, then add the eggplant rolls. Add the rest of the tomato sauce, then cover with the rest of the mozzarella and parmesan.

5. Leave in the oven for 15-20 minutes. Serve with basil leaves and salad.

Chicken breast penne in tomato sauce with garlic

Put 500 ml of water with a little salt in a saucepan and when it boils, add the pasta. Stir, boil according to the instructions on the package (usually 8-9 minutes), then remove from the heat and cover the pan with a lid.

Cut the chicken breast into cubes, wash it, add salt and put it in a pan in hot lard, covering it with a lid. After frying the meat a little, add 100 ml of water to penetrate better.

Canned tomatoes are passed through the juicer to keep only the juice.

After the meat has penetrated, add the tomato juice, half a teaspoon of paprika, the dried herbs and another 100 ml of water, covering the pan again with the lid and leaving it on the fire until the sauce binds.

Peel the garlic, wash and grind, adding it over the sauce after it has cooled a little. Add half of the washed and chopped parsley, the rest being kept for serving.

Drain the pasta and rinse with warm water, place on a plate, put the sauce on top, then the rest of the parsley and serve.

Chicken meatballs with tomato sauce

Chicken meatballs with tomato sauce are the lighter version of marinated meatballs, so anyone with a pork problem can try this recipe. We also like pork meatballs, but for children we also tried chicken meatballs. It is true that chicken is drier, but if you add a little oil to the composition and do not fry them too much, they are delicious. Another plus would be that they are made quickly and are much healthier because they are baked in the oven.

  • 500g chicken breast or boneless chicken leg
  • 1 or
  • 1 teaspoon chopped onion
  • 2 cloves chopped garlic
  • 1.5 tablespoons breadcrumbs
  • 2 tablespoons olive oil
  • salt, pepper, oregano
  • 1 small onion
  • 2 cloves of garlic
  • 3 tablespoons oil
  • 500ml broth or mashed tomatoes
  • 1 tablespoon flour
  • 1/2 teaspoon dried basil
  • 1 teaspoon sugar
  • a little salt, pepper

1. Preheat the oven to 180 degrees C.

2. Chop the chicken and mix it with the rest of the ingredients. With a wet hand we form small meatballs that we place next to each other in the tray on baking paper.

Put the tray in the oven for 15 minutes. Do not leave them longer because they harden, they will also boil in the tomato sauce.

3. Finely chop the onion and garlic and heat them a little in oil. Add the broth, sugar, salt, pepper and basil and bring to the boil. Separately mix the flour with a little water and pour it over the sauce, stirring constantly until it thickens a little. If you use mashed tomatoes, don't add flour anymore (I think it would be a much healthier option anyway).

Add the meatballs and simmer with the lid on for another 10 minutes. Taste and if necessary add spices.

We serve meatballs with pasta, mashed potatoes, rice, vegetables or why not, polenta :)

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