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Chicken and pea breast tart

Chicken and pea breast tart

a simple tart to make and buonaaaaa bad :))

  • a puff pastry dough
  • 350gr cheese (I put half cow's cheese and half grated cottage cheese)
  • 3 eggs
  • 150 gr sour cream
  • a can of peas
  • 1 small chicken breast exactly 200 gr
  • 3-4 mushrooms
  • salt
  • pepper

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken and pea breast tart:

Beat eggs together with cheese and sour cream.

Add the peas and mix but with a spoon so as not to crush the grains.

Heat the chicken breast and heat the mushrooms separately.

Spread the puff pastry in the tray. Over it we put the chicken breast and the mushrooms. On top we pour the cheese and pea composition.

Bake for 30 minutes at 200 gr

Serve hot and cold

Good appetite!


Chicken breast food full of vitamins

To prepare the food of peas with chicken breast you need:

  • 500 gr peas
  • 300 gr chicken breast
  • An onion
  • 2 carrots
  • 3-4 cloves of garlic
  • 2 capsicums
  • Tomato paste
  • 3-4 tomatoes
  • Mushrooms
  • Oil, salt, pepper, thyme
  • A bunch of parsley

Cut the chicken into large pieces and brown a little in hot oil. Finely chop the onion and place it next to the meat to harden a little. Meanwhile, the carrot is washed well, cleaned and passed through a large grater. Add it to the pan in which the onion and chicken are browned, so that it also hardens a little. Add the peppers and keep the pan on the fire for another 1-2 minutes. When all the vegetables and chicken are ready, add the tomatoes and stir continuously until the vegetables start to boil a little. Then it's time to add the tomato paste and fill with water until the food sauce is as thin as you want.


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Ingredient:

For chicken breast with peas:
700g boneless chicken breast
1 can of 800g peas
1 canned tomatoes in tomato juice 400g
2 tablespoons sour cream
1 onion
2 bay leaves
Salt, pepper, vegeta and chilly, to taste
Frying oil

For the rice garnish:
250g rice
2 onions
Salt and vegeta, possibly to taste
Frying oil

Method of preparation:
Put the tomatoes in tomato juice in a bowl and mix them with a blender, until they turn into a puree.

We take the peas out of the can and put them in a strainer.

Finely chop the onion and put it in a pan with hardened oil.

Meanwhile, until the onion takes on a little color, cut the chicken breast into cubes.

When the onion has turned brown, add the chicken breast, season with salt, pepper and chilly to taste and let it fry for about 15-20 minutes.

Over the ready-roasted chicken breast, add the drained peas and leave everything on the fire for another 3 minutes.

Add the tomato sauce, 2 bay leaves for flavor, let it simmer for another 2-3 minutes, until it boils a little.

At the end we add 2 bay leaves for flavor and the 2 tablespoons of sour cream, leave on the fire for 2 minutes after which everything is ready.


For rice garnishes, boil the rice in 500ml of water. Season with vegeta and salt, to taste, let it boil until the rice softens well. During boiling, add evaporated water by boiling.

Finely chop the onion and put it in a frying pan with hot oil. After it has hardened, drain it in a strainer and then add it over the ready-cooked rice, season with salt and mix until the composition is homogeneous.




Ingredients

For the base of this tart I used a simple bread dough, which I usually use for pizza, but it can be replaced with any dough you like. A tender dough, for example, would be excellent.

The yeast is mixed with the sugar and dissolved with a little warm water. Leave to rise for 10 minutes. In the bowl of the bread machine (or in a bowl if we knead manually) we put flour, wheat bran, salt and oil. Add the mayonnaise and the rest of the water and knead a suitable hard dough, which is left to rise for half an hour.

The diced chicken breast and seasoned to taste with salt, pepper and hot chilli, lightly stir in a pan in the 2 tablespoons of olive oil. When the meat starts to brown slightly and the juice left has dropped, remove from the heat and leave to cool. In a bowl mix the cheese with sour cream, eggs and dill. You can also use the vertical blender to obtain a fine cream cheese. Salt and pepper to taste, then add the peas and mix gently with a spoon.

In the tart pan greased with oil and lined with flour, spread the dough, lifting it slightly on the edge of the form. We put the meat, distributing it evenly, then we pour the cheese composition on top. Cover with a thick layer of grated cheese on a large grater

Bake over medium heat until golden brown. Allow to cool slightly, then portion as desired.

As I told you, it is a delicious tart, which can be served cold.


BENEFITS

Peas are one of the healthiest legumes. Rich in vitamin A, vitamin B6, vitamin C, vitamin K, thiamine, phosphorus, peas contain nutrients necessary for a healthy body. Peas are also a rich source of fiber and protein so they help improve digestion and provide a feeling of satiety.

Meat is the main food source of protein. It contains amino acids, vitamin B, vitamin D, zinc, iron, selenium, phosphorus. Phosphorus helps maintain healthy teeth and bones, the central nervous system and the efficient functioning of the kidneys. Chicken has a low level of fat, being ideal in any diet.


PASTA WITH CHICKEN BREAST

Put a pan on the fire with 2 l of water, salt it and when it boils put the pasta to boil for 10 minutes (or as indicated on the box).

Meanwhile, prepare the sauce: chop the chicken breast into pieces of the right size. Pour 3 tablespoons of oil into the wok pan, heat and add the chicken.

Fry for 2-3 minutes if you use roast chicken and 10-15 minutes for fresh chicken. When the meat is ready, add the diced peeled tomatoes.

Salt, pepper, add garlic. Let it simmer for another 5 minutes and voila! the sauce is ready. Drain the pasta and combine them with the chicken and tomato sauce. Stir and simmer for 2-3 minutes. Serve the pasta with chopped parsley and grated cheese. Good appetite!


Pilaf with chicken breast

Cut the chicken breast into larger cubes. Sprinkle 2 tablespoons of spices over them, mix well, then pour 2 tablespoons of oil and massage the meat until well covered. Leave in the fridge to marinate for at least 2 hours or overnight.

Heat 5 tablespoons of olive oil in a large, tall pan. Put the chicken pieces in it and fry until it changes color, stirring rarely, to make cubes on all sides. Remove the meat from the pan and keep warm.

In the remaining oil, fry the finely chopped onion, pepper and parsley. When soaked, add the crushed tomatoes with a fork and a cup of water (or tomato paste dissolved in a cup of water). Bring everything to a boil and then put the chicken back in the pan. Add 1 teaspoon of salt. Boil everything with a lid on medium heat for 15 minutes.

During this time, boil 1 l of water (or chicken soup if you have it).

Add the rice, peas, 1/2 teaspoon salt, mix well to distribute the rice evenly, then add boiled water. Boil over low heat until the rice is cooked al dente (it should not be completely soft), about 15 minutes. Rarely, pass the spoon over the bottom of the pan so that the rice does not stick. Stop the fire.
* the amount of water and cooking time also depends on the type of rice used, so it is good to check the packaging, and follow the instructions.

In the end, the pilaf should have a little more liquid on top, that's perfect. Put the lid on the pan and let that liquid absorb for about 15 minutes, the rice will swell and be done properly.


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