Parmesan and herbs chicken breast.

I'm in a phase of light foods, preferably quick and easy. I suppose it have to do with the end of summer and some remnants of the holidays.

This goes very well with chicken sandwiches with tomatoes and arugula also red onions. Another good option is to serve it as an appetizer on a lazy Saturday. This crunchy crust cheese is wonderful and will not stop eating, addictive. Hope you enjoy

Ingredients 400 g chicken breast Salt and pepper 300 g grated Parmesan  100 ml milk 1 egg white 2 teaspoons Provance  herbs.

Method: Cut the breast into strips (4 cm wide) or use the ones already packed. Seasoned with salt and pepper Mix the milk with the egg white Mix the herbs with  grated cheese Pass strips  by  the mixing milk egg white and then on the grated cheese, pressing well with your the palm of your head Heats a pan and bring to the strip . Browned on both sides. Serve immediately

Rolled chicken breast

We were over here on Carnival holidays, despite the heat t I wanted to do something different for lunch.
The weekend had bought  chicken breast in the supermarket and I thought of them stuffed. I thought with ricotta and spinach would be fine, the point is that had neither one nor the other.

I had to hydrate sun dried tomatoes in hot water and then leave them in olive oil.

Also had Basil and Parmesan in the fridge. Ready had all the ingredients to make a tasty dish, lightweight, well in accordance with these hot days.

                                Hope you like this suggestion and have a great week.

Ingredients Serves 4 1 kg chicken breast about 4 pieces 1 cup white wine 200g sun dried tomatoes Basil leaves 150 g sliced ​​Parmesan cheese Grated Parmesan cheese Salt and pepper Barbecue Sauce for painting

Method: Cut the middle of the breast opening them like a book. Add salt and pepper and place in a roasting pan and cover with wine. Let stand for half an hour or more in the refrigerator. Remove the wine and fill with previously re hydrated dried tomatoes and olive oil. By putting tomatoes on basil leaves and finish with Parmesan flakes. Coil and rolled and turn the ends down. Put them back in the pan with the wine and sprinkle with olive oil . Take them to brown for 30 to 40 minutes in oven at 210 ° C When almost ready, remove from oven painted with barbecue sauce and sprinkle some grated Parmesan and finish cooking

Chicken lemon with caramelized onions and an apple galette

Last week we had the pleasure of receiving a very special friend in our home .

A highly educated person  who likes art and aesthetics; he also loves gastronomy like me. He´s the kind of person who you spend hours talking and not even notice how the time goes on. The  evening was very nice in every ways.

Not knowing his tastes I decided to do something simple, with hints of country and nature. I cooked chicken with lemon , rosemary and wine with caramelized chives for the main dish.

I also cooked roasted potatoes  with mustard, honey and garlic, and a simple salad of cherry tomatoes, watercress and quail eggs.



I couldn´t take photos to the desert because there wasn´t any piece of it left, so I baked this apple galette to compensate. I hope you enjoy it and have a nice week

Ingredients 6 legs and thighs  boneless cuts to the middle 2 lemon juice 1 or two lemons sliced 1 l chicken broth 1 glass withe wine 1 grated onion 1 grated garlic clove 5 Tbsp olive oil 1 jar of canned onions or shallots Rosemary

Method:  In a large bowl place the wine, chicken stock, lemon juice, grated onion and garlic crumbs. Soak the chicken pieces. Cover with plastic wrap and keep in the fridge for 4 hours or more. Put five tablespoons of oil in a large skillet and brown chicken on both sides. Remove and place in a roasting pan and place each piece of chicken with a slice of lemon over each piece and above a sprig of rosemary. Remove shallots vinegar, put them in a pan and sprinkled with sugar. Bring to a simmer to caramelize Remove the onions and put alongside. Fill the pan with  the marinade and bring to the oven for 45 minutes .

                                      Apple cardamom galette

Ingredients 225g flour 40g corn flour for polenta 140g of sugar 1 pinch of salt 125 g cold butter cut into cubes 2 tablespoons of cornstarch filling 4 Red Delicious apples, thinly sliced Juice of one lemon 1 tablespoon sugar 1 tablespoon cornstarch 1 teaspoon ground cardamom or cardamom powder 1 beaten egg yolk for brushing

Method: Put sliced ​​apples in a large bowl and sprinkle with lemon juice Mix flour, salt, polenta, and corn starch Add the butter and mix until  have crumbs.Mix with two Tbsp ice water or more if necessary. Mix well Open the dough and cut out a circle of 34 cm in diameter and sprinkle with sugar. Remove the apple from lemon juice  Sprinkle with sugar, cornstarch and cardamom. Condition apples in half, leaving a distance of 5 cm from the edge. Lift the edges over apples   Put the galette with  the help of large spatula  on a pan dusted with cornmeal and brush the dough with the beaten egg Bake for 45 to 55 minutos.O until browned. Makes 6 servings

Chicken curry and coconut milk crepes

When I was little and still lived with my parents , my mom always ask me to fry some crepes. But, not were a few. Why you ask me to do a lot if we are only four? I asked. And she said .To left some for dinner .   I want to die, were a huge pile.

 As I enjoyed to turn the crepes in the air, really was fun, and no one stuck on the pan.So, my mom always gave me these little job.

I did not much upset, to be honest, but.....was tiresome. 

For my last birthday i made some crepes,the recipe is an invention of mine , when 10, maybe more, years ago I was obsessed by Asian flavors.  

 For these recipe I always use coconut milk,  but if you don´t found on your local market , you also can use fresh cream, I taste it  and works very well. 

Hope you like it and have a nice week.

Ingredients 1 crepes' recipe 500g boneless chicken breast, boiled in chicken broth and then chopped  1 tablespoon sunflower oil 1 medium onion chopped 1 garlic clove minced 1 teaspoon salt 1 teaspoon brown sugar 1 teaspoon powder ginger 1 tablespoon fresh oregano chopped 4 tablespoon English curry  (Used mild) 220 ml coconut milk For the sauce 360 ml fresh cream 3 eggs yolk Salt and  ground black  and cayenne pepper (use grinder)

Method: Make the crepes and  set aside  Heat oil in a large pan Sweat  onion and garlic until soft and transparent.  Añada el pollo desmenuzado y rehogue por trés minutos mas. Put the remaining ingredients. Check salt  and pepper Finally add fresh  chopped oregano. The ideal would be to use fresh coriander. But, as I don't like coriander I used oregano. Fill the crepes and make the sauce  For the sauce Mix  fresh cream and egg yolks. Add salt and pepper and  take to cook in double boiler. Take care to not overcook, just cook until slightly thickened  Serve straight away over the filled crepes     Serves four

Spanish sweet paprika and lemon chicken filets

Is unbelievable, but we still having high temperatures, 89 degrees at this moment, remember that I am in the South of south hemisphere. I can’t say that is the best weather to spend in kitchen. But I must to be in. What a hectic day today has been! I certainly do not have time to get bored! I am preparing my husband’s dinner party, only for my in laws and my brothers and sisters in law. Needles to say- and I’m pretty sure that you should know me by now - I saw to it that we had everything. And you know that takes up too much time. And talking about time, I almost forget to prepare lunch, because I was very focused in dinner. So I made this quick and tasty dish. It’s as easy as that!! Spanish sweet paprika and lemon chicken breast Ingredients: • 1 tablespoon olive oil • 1 chicken breast fillets, halved lengthwise • 1 tablespoon Sweet Spanish paprika • 1 ½ tablespoon olive oil, plus extra oil for sauce • 1 tablespoon finely grated lemon rind • 2 cloves garlic, sliced • 2 tablespoons lemon juice • ½ cup chopped parsley Method: Heat the oil in a frying pan over medium heat. Sprinkle the chicken with the Sweet Spanish paprika, salt and add to the pan. Cook for 5 minutes each side or until browned. Add the extra oil, lemon rind and garlic, cook for 1 minute, then add the lemon juice and parsley. Serve with a carrots, cabbage , soy sprouts, lettuce, radichetta, salad.

Chicken Lemon with Brocoli rice

This is an italian recipe from Tuscany a beatiful place in Italy, the fresh herbs and the freshnes of the lemons adds a special toch , full of flavor and nice bouquet

• 2 fresh lemons, preferably sicilian
• 1 cup dry white wine
• 2 shallots finely chopped
• 1/4 cup extra virgin olive oil
• 5 Tablespoons minced fresh herbs: sage, thyme, parsley,ciboulette.
• 2 cloves garlic, peeled and minced
• 3 to 4 pounds chicken, cut in serving pieces
• Salt and freshly ground black pepper to taste

GRATE the zest of the lemons into a large bowl enough to hold all the chicken pieces, and then squeeze in all the lemon juice, holding back the seeds. Whisk in the wine, 1/4 cup of the olive oil, the herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours. (Or prepare the chickens in the morning and refrigerate them until time to start dinner.)
Pre preheat the oven to 350 degrees F.

Heat the remaining 2 Tablespoons of olive oil in a large frying pan. Drain the chicken pieces, reserving the marinade, and saute' them over medium heat until they are golden and crisp on all sides, about 5 to 7 minutes to a side. Place the chicken in an oven dish large enough to hold all the pieces in one layer. Pour the remaining marinade into the frying pan and bring to a boil, scraping up any brown bits remaining in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for 25 to 30 minutes, or until the chicken pieces are done (juices will run clear yellow when you prick a piece with a fork). Taste for seasoning, adding salt and pepper if desired.

Brocolli Rice

1 cup Thasmin rice

1 clove garlic, peeled and minced

½ onion finely chopped

2 cups hot wather

Oil to sweat

Salt

3 Fresh Brócolli

Sauté the garlic and the onion ,when the onion stay translucid add the brócoli minced and later the rice without wash and sauté all for some minutes. Add the hot wather and salt .When it begins to boil, lower the heat and let evaporate the wather .

Wine Chicken Breast with grilled Butternut squash

Wine Chicken Breast with grilled butternut squash

2 chicken breast, cut in medium slices

5 little sweets onions

2 cloves garlic, minced

1 cup of white wine

4 tblspoon crème fraicher

Salt and freshly ground black pepper

1 tblspoon butter

Melt butter in a large, non-stick skillet over high heat. Sweat the onions and garlic. Add chicken and sauté until gold on both sides and firm.

Add the white wine and boiled. Take out the chicken and strain the sauce in the pan, put the sauce strained in a pan again and o put the fresh cream. At once to put the chicken again and o take to boil until e acquires consistency Add e salt if necessary and sprinkle with the finely cut ciboulette.

For the vegetables

4 pices buttersquash sliced in rectangles

8 mushrooms of Paris, dry laundries and cut in sheets

Melt shortening in grill and put the vegetables with some salt

Obs.: For the pumpkin is good to cook it in microwave with some sugar until tender one