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Monday, November 28, 2022
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Fooding recipe

Food recipe

Healthy chicken escalope rolls for diet

Ingredients

Chicken breast: 100 grams (without skin)

Pasta: 30 grams (uncooked)

Mushrooms: 40 grams (white, cut into quarters)

Pesto sauce: 20 grams

Cake powder: 10 gm

Eggs: 10 gr

Flour: 5 grams

Red pepper: 5 g (cut into cubes)

Yellow pepper: 5 g (cut into cubes)

Pine nuts: 5 grams (roasted)

Basil leaves: 2 grams (basil, chopped)

Balsamic vinegar: 2 ml

Lemongrass: Agarwood (piece)

Salt, to taste

Black pepper to taste

How to prepare

Mix half of the chopped basil leaves with the mushrooms, and set aside.

Slice the chicken breast on one side, but do not complete the pieces on the other side.

Then open the chicken breast until it takes the shape of a butterfly. Wrap in plastic wrap and beat until flat and fluffy

.Place the mushrooms on one side of the chicken, and roll.

Mix the eggs with the remaining basil leaves and set aside in a bowl.

Put the flour and breadcrumbs powder in two separate bowls.

First, coat the chicken roll with flour, then dip it in the egg and coat it with cake powder.

Place the chicken roll covered with cookie crumbs in an oven tray on a parchment paper.

cook this chicken roll in an oven at 185°C for 20 minutes. then left to cool.

Meanwhile, cook pasta according to package directions. 

Then season with salt and pepper. and set aside.

Cut the chicken roll and connect the pieces together with a lemon stick.

Indian Yogurt Chicken

Ingredients

  1.  Chicken breast: 1 kilo (fillet cut into cubes)
  2. Yogurt: a cup
  3. Onions: 2 tablets (chopped in cubes)
  4. Garlic: 4 cloves (crushed)
  5. Ginger: 1 tablespoon (fresh and chopped)
  6. Hot green pepper: horn (chopped)
  7. Tomato: half a cup (mashed)
  8. Vegetable oil: 3 tablespoons
  9. Dried coriander: 2 teaspoons (crushed)
  10. Cumin: 1 teaspoon (crushed)
  11. Turmeric: half a teaspoon
  12. Indian masala spices: 1 teaspoon
  13. Salt: a teaspoon

How to prepare

Mix the onion, garlic, ginger and cayenne pepper in a food processor until the mixture resembles a paste. Heat the oil in a wide saucepan over a medium heat, then add the chicken and stir-fry for 10 minutes until browned. Remove from the heat. In the same pot, add the onion, garlic and ginger mixture and saute for 5 minutes. Add the masala, salt, cumin, coriander, turmeric and mashed tomatoes and stir for 5 minutes until the mixture begins to boil. Add the yogurt and chicken, stir and leave the mixture on the fire for 10 minutes. Serve it hot with rice.

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