Best juicy and tender chicken breast recipe in the world | Chicken rolls with cheese and herbs
Best juicy and tender chicken breast recipe in the world | Chicken rolls with cheese and herbs
Chicken rolls are a dish made with chicken breasts seasoned with salt and pepper, stuffed with cheese and herbs. This is the best chicken I have ever eaten. It's so tender and juicy that it just melts in your mouth - perfect for a quick lunch or dinner.
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Ingredients:
2 boneless chicken breasts
½ tsp salt
½ tsp black pepper
½ tsp paprika
Ingredients for sauce:
2 tbsp mayonnaise
1 tsp mustard
Filling ingredients:
150 grams of cheese
2 garlic cloves
bunch of dill or parsley
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Thanks for watching and Bon Appétit!
You must try this Cheesy Chicken Meal - Stuffed Chicken Breast with Mushroom and Ham
Read on if you like chicken and cheese. This to die for recipe, might be your new favourite chicken meal.
It’s made using flattened chicken breasts that are filled with smoked ham, butter sautéed mushrooms and grated Parmesan cheese. The chicken is then browned in butter and coated in Mozzarella cheese. It’s gently poached in chicken stock until the cheese has melted. The stock is then reduced into a glaze, and poured like a sauce, over the chicken.
You can also make these in advanced. Make sure you refrigerate the cooked mushrooms before using so they are very cold. Keep the prepared chickens wrapped in the same cling film and refrigerate. They are ready to use the next day. Great with pasta or potatoes, nice green vegetable such as broccoli, asparagus, or green beans.
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Cheesy Chicken Alfredo Pasta Bake
Cheesy Chicken Alfredo Pasta Bake
Servings: 6 - 8
INGREDIENTS
1 tablespoon olive oil
3 chicken breasts, cubed
Salt and pepper to taste
4 garlic cloves, minced
2 ½ cups chicken broth
2 ½ cups heavy cream
1 pound uncooked penne
2 cups parmesan
2 cups mozzarella
A handful of fresh parsley, chopped
PREPARATION
1. In a pot, heat oil and add chicken. Season chicken with salt and pepper, add garlic, then brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min.
2. Turn off heat and stir in 1 ½ cups of parmesan cheese. Pour half of the pasta into a greased 11x7 inch or 9x13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan.
3. Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
4. Serve warm and enjoy!
Music provided by Audio Network. Used with permission
Das leckerste Hähnchenbrust-Rezept, das ich je gegessen habe❗️Einfach, herzhaft und sehr saftig!
Das leckerste Hähnchenbrustrezept, das ich je gegessen habe! Einfach, herzhaft, saftig und sehr lecker! Ich habe noch nie so leckere Hähnchenbrust gegessen! So einfach zu machen, herzhaft und sehr saftig! Machen Sie dieses Rezept und Sie werden begeistert sein! Einfaches und einfaches Rezept für Hähnchenbrust! Dieses Rezept für Hähnchenbrust ist ein Muss! So gut, dass Sie es ausprobieren müssen! Ich mache dieses Rezept ziemlich oft und meine Familie liebt es sehr! Probieren Sie dieses köstliche Rezept aus und lassen Sie es mich in einem Kommentar wissen Wie gefällt es Ihnen? Frieden und Liebe! Habt einen leckeren Tag, meine Freunde! ❤️????❤️????❤️????
Zutaten:
3 Hähnchenbrust
2 EL Mayonnaise
1 TL Senf
Petersilie
150 g Fontina-Käse oder jeder andere
1-2 Knoblauchzehen
Olivenöl oder ähnliches
Salz, schwarzer Pfeffer, Paprika (nach Geschmack)
40 Minuten bei 190 °C / 380 °F backen
Käse hinzufügen und weitere 5 Minuten backen/braten
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Chicken breast stuffed with cheese, very simple, fast and healthy.
Chicken breast stuffed with cheese, very simple, fast and healthy.
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Ingredients:
Chicken breast
Salt
Paprika
Black pepper
Fried garlic
Olive oil
Onion
Carrot
Mozzarella
Cream
Egg
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HOW TO - Follow the step-by-step instructions in the video. Thank you!
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Link of the video :
EASY CHEESY BAKED CHICKEN BREASTS WITH MUSHROOMS
An easy recipe for baked chicken breasts covered in melty mozzarella cheese and layered with deliciously caramelized mushrooms. This effortless chicken dish is a great dinner for any night of the week.
FULL RECIPE POST:
INGREDIENTS:
1 tablespoon butter, divided
2 tablespoons olive oil, divided
FOR THE MUSHROOMS
8 ounces sliced mushrooms
1 large yellow onion, sliced
salt and fresh ground pepper, to taste
3 cloves garlic, minced
FOR THE CHICKEN BREASTS
4 (1-pound total) boneless, skinless chicken breasts, pounded down to 1/4-inch thickness
salt and fresh ground pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked or sweet paprika
1 teaspoon Italian Seasoning
4 ounces shredded part skim mozzarella cheese
1/2 cup low sodium chicken broth
chopped fresh parsley, for garnish
DIRECTIONS:
Preheat oven to 375F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
In a large skillet over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes.
Stir in the garlic and cook for 30 more seconds, or until fragrant.
Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside for later.
Return skillet to heat and add the rest of the butter and olive oil.
Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning.
Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 minutes per side, or until lightly browned.
Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
Return skillet to the stove; add chicken broth and scrape up the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
Top chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and pour in the prepared chicken broth.
Bake uncovered for 15 minutes, or until chicken is cooked through.
Remove from oven.
Garnish with fresh parsley.
Serve.