Chicken is used in our cuisine very much. These recipes are different from the classic menu. You should try these delicious recipes to bring new tastes to your cuisines.
FINGER CHICKENS WITH CRISPS:
Ingredients:
500 g. chicken breast
2 water glasses of chipped crisps
1 water glass of cream
100 gr. of fresh kasar cheese
1 egg
Salt
Pepper
2 water glasses of miffed crisps
Recipe:
Put the cream, kasar cheese, egg and chipped crisps in a bowl. Add salt and pepper. Cut chicken breast fingerlike. Cover the chicken breasts with this sauce and again cover the chicken breasts with miffed crisps. Put them in a baking tray. Pre-heat the oven at a temperature of 180. Bake them for 20-25 minutes. Bon appetit.
Especially your children will enjoy this meal very much.
CHICKEN WITH MUSTARD SAUCE:
Ingredients:
500 gr. chicken breast
2 cloves of garlic
2 soup spoon of olive oil
1 water glass of cream
Salt
Pepper
Thyme
Basil
A soup spoon of mustard
1/2 glass of water
Recipe:
Cut the chicken breast into small pieces. Put olive oil in a wok. Saute the chickens. Crush the garlic ad add it into wonk. Put salt, pepper, thyme, and basil. Add water on them and cook them. Then add cream. Mix them. Add mustard mix them and take it off the stove. Bon appetit.
You will enjoy the harmony of cream and mustard. And also you can use this sauce with macaroni.
CHICKEN WITH LEMON SAUCE:
Ingredients:
500 gr. chicken breast
250 gr. cream
1 lemon zest
1/2 lemon juice
salt
pepper
Recipe:
Cut chicken breast flaky. Heat the pan. Sear the chicken. Add salt, pepper, cream zest and lemon juice in the cream. Add the cream on the chicken. Put the pan lid on the pan and leave them for cooking for a few minutes. Do not forget to turn both sides of the chicken while cooking. In five minutes your meal will be ready. Bon appetite.
If you desire you can add 2 soup spoons of caper. It is optional. If you do so, add it to the cream.
STUFFED CHICKEN:
Ingredients:
2 kg. of chicken breast
Bechamel Sauce:
4 water glasses of flour
4 soup spoons of milk
1/2 tea glass of oil
1/2 soup spoon of salt
1 nutmeg
Pepper
Salpicon:
1 canned mushroom
1 bowl of bechamel sauce
For covering:
3 beaten eggs
A pinch of salt
A pinch of pepper
2 water glasses of crumbs bread
Recipe:
Boil the chicken breasts. Pick the chicken breasts. Make your bechamel sauce. For this recipe, we can cook bechamel sauce different from the classical one. Put flour, milk, oil in a pan. Cook them. Add salt and pepper. Grate nutmeg and add to it. Nutmeg gives a good taste to the sauce. Portion a bowl of bechamel sauce and add mushrooms in it for salpicon. Add the rest of the bechamel sauce to the chicken breast. Mix and work them. Take a handful of dough and put 1-2 soup spoons of salpicon in the middle of this dough. You can give every type of shape you want. Generally, we give long and stuffed shapes. Cover the stuffed chicken first with eggs and then with crumbs bread. Sear them in oil. You can serve this with chips and coleslaw. Bon appetite.
CHICKEN WITH SUNFLOWER SEED AND PAPRIKA:
Ingredients:
1 tea glass of shelled sunflower seed
500 gr. chicken breast
2 soup spoon of butter
1 soup spoon of mustard
1 soup spoon of paprika paste
1-1/2 water glass of hot water.
Salt
For Potato Puree:
2 big potatoes
2 soup spoon of butter
1 water glass of milk
1/2 tea glass of hot water
1 tea glass of grated cheese
Salt
Recipe:
Render the butter in a pan. Add mustard, paprika paste, and salt. Cook them well and take the pan off the stove. Dip the chicken breasts in this sauce and put them in the same pan. Add 1 water glass of hot water to it. Cook them at low heat for 20-25 minutes. Take the chicken breasts to a serving plate. Put 1/2 hot water to this sauce in the pan and boil them. Put this sauce on the chickens. On the other hand, boil the potatoes for puree. Peel them and pure them with a fork. Add butter. Add milk, salt, and cheese to it. Cook them at low heat for 2-3 minutes and add sunflower seed to it. Take it off the stove. Serve the potato puree with the chicken. Bon appetite.
