Delicious and quick recipes of chicken dishes

Delicious and quick recipes of chicken dishes - only in our article and just for you.

Sauces to chicken

Walnuts (50 g) chop the blender to a homogeneous mass. In the nut mixture, add 200 ml of chicken broth, crushed garlic, salt, paprika, black ground pepper and mix thoroughly.

• Mustard

Mix 300 ml of 35% cream with 2 tbsp. Spoons of chicken broth and evaporate the mixture until the consistency of thick syrup. Salt, pepper, add 1 tbsp. spoonful of granular mustard and immediately remove from heat.

• Provencal

Melt 30 g of butter, add 50 g of flour, 2 wiped baked onions. Strain it for 3 minutes. In 3 cups of chicken broth, dilute 4 tbsp. spoons of tomato paste, 1 teaspoon of mustard and 200 g of sour cream. Mix both masses.

• Creamy

Spasseruyte flour (1 tablespoon) in 1 tbsp. spoon of butter. Add, continuously stirring, 150 ml of chicken broth, then cream. Hold for 3 minutes. on fire, stirring. Add 2 cloves of pressed garlic.

Chicken Soufflé

Boil the chicken. Separate the pulp and several times pass it through the meat grinder. Well rub the resulting mass, add salt, raw yolks, cream, whipped in thick foam, raw proteins, salt and gently mix everything. Lay the soufflé on a buttered frying pan, level the surface, sprinkle with oil and bake the souffle in the oven. Serve in a skillet in which the soufflé is baked.

• Chicken - 1 pc.
• Egg - 1 pc.
• Cream -3 tbsp. spoons
• Butter 1 tbsp. spoons
• Salt

Chicken soup with beans

• Chick
• Beans -200 g
• Onions 1 pc.
• Fennel - 1 root
• Carrots - 2 pcs.
• Chicken bouillon
• Marinated tomatoes - 400 g
• Garlic - 2 cloves
• Parsley - bundle
• Dry rosemary 1 teaspoon
• Salt, ground black pepper

Boil the chicken in 1.5 liters of water. Take the chicken and cut it into small pieces. Pour the beans with 6 cups of water, bring to a boil, reduce the heat and cook by removing the lid, 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse the beans. Put onions and carrots, finely chopped fennel root, garlic, parsley, rosemary, pepper into the saucepan. Top with beans, pour in chicken broth. Cover and cook over low heat for 2 hours. Put in the saucepan chopped chicken and tomatoes, salt and pepper. Cover and keep on fire for another 30 minutes.

Roasted chicken with lemon and rosemary

In a small bowl, mix dry and fresh rosemary, crushed garlic. Rub this chicken mixture inside and out. Cut the lemon into halves, squeeze out the juice from them and chicken them. Please salt. Put the halves of the lemon inside the chicken. Attach the skin from the neck to the back of the chicken with a toothpick, tie the legs and the back, fold the wings under the back. Put the baking tray with the chicken in the oven, heated to 190 °, for an hour and a half. From time to time, water the chicken with the sap and fat. Take the chicken out of the oven, cover with a paper towel and let stand for 10 minutes.

• Fresh rosemary 2 tbsp. spoons
• Dry rosemary 2 tsp.
• Garlic - 2 cloves
• Broiler chicken -1 pcs.

The Kiev's cutlets

Put chicken on the back, chop off the wings, gently swipe along the ribs with a sharp knife to separate the fillet from two sides. Cut the breast together with the humerus. It turns out two breasts on bones and a small piece of fillet on the inside of each piece. Peel the fillets from the skin. Put them with the inside up. With a small fillet, remove tendons. Cut the fillets from the middle along both sides and spread each piece in the form of an open book. Put between two layers of food film and gently beat off. Prepare the filling. Chop parsley or dill finely. Softened butter mixed with chopped greens, salt and a tablespoon form a filling in the form of two pine cones. Put them in the freezer for 5-7 minutes. Salted fillets and pepper. In the middle of the large fillet lay the stuffing. Carefully close it with a small fillet on all sides, forming a cutlet of an elongated shape so that it does not have holes. Clean the cutlets in the freezer for 7-10 minutes. In a bowl, lightly beat the egg with a pinch of salt. In another, pour the breadcrumbs. Dip cutlet in egg, then roll in breadcrumbs. Once again dip into an egg and again roll in breadcrumbs to get a double breading. In a deep frying pan, heat the vegetable oil (ideally it should cover cutlets). Fry cutlets from two sides to a ruddy crust (about 5 minutes). Put them on a baking sheet and put in a preheated oven for 180-190 ° for 10 minutes. Remove from the oven, immediately serve.

Salad with broccoli

Prepare the sauce. For this, in a small bowl, mix light mayonnaise or salad dressing with apple cider vinegar. Boil broccoli in salted water for 6-8 minutes. Cool, disassemble on inflorescences. Wrap chicken breasts in foil and place them for 6-10 minutes in a preheated oven to 180 °. Refrigerate. Fry the bacon slices until crispy. Cut into small pieces of red apples and chicken. In a large bowl, stir boiled broccoli, chicken fillets and apples. Add piquant sauce and sprinkle with crispy bacon.

Chicken with mushrooms in tomato sauce

• Chicken 1 pc.
• Chilled chicken fat - 2 tbsp. spoons
• mushrooms -100 g
• Tomato sauce - 150-200g
• Parsley - bundle
• Salt

Add salt to the chicken, and fry in a pan until golden brown. Finely chop the mushrooms, add them to the saucepan, add melted chicken fat and simmer on low heat for 20 minutes. Fried chicken cut into small portions or on smaller pieces with bones. Fold the chicken in a heat-resistant dish, add the stewed mushrooms, pour the tomato sauce and cook for 15-20 minutes, closing the dishes with a lid. Before serving, sprinkle the chicken with chopped herbs. Garnish with fried potatoes.

Chicken soup with curry, rice and apple

In a large saucepan fry in finely chopped celery, olive oil, carrots and onions for about 5 minutes. Boil the chicken, remove it from the broth, free from bones. Finely chop the chicken. Add in the saucepan 800 ml of broth, finely chopped apple, rice, curry and dried thyme. Bring to a boil, lower the heat. Cook under the lid for 15-20 minutes until the rice becomes soft. Mix the cream and 2 tbsp. spoons of flour, salt and pour into the saucepan. Boil, stirring, until thickened until bubbles appear. Add chicken, mix and serve again.

• Stalks of celery - 2 pcs.
• Carrots 1 pc.
• onions - 1 pc.
• Olive oil - 2 tbsp. spoons
• Apple - 1 pc.
• Long grain rice - 50 g
• Curry -2 tsp.
• Flour - 2 tbsp. spoons
• Chicken -1 pcs.
• Dried Thyme
• Salt

Sandwich "Caesar"

• Chicken breast - 4 pcs.
• Dressing for Caesar salad 100 g
• Olive oil - 4 tsp.
• Garlic - 1 tooth
• Buns of ciabatta (or burgers for hamburger) 4 pcs.
• Small leaves of the novel salad 8 pcs.
• Grated Parmesan -50 g
• Ground black pepper.

Fry chicken breasts on the grill for 12-15 minutes, once turning over. For 5 minutes. until ready, grease them with half a salad dressing. Mix olive oil and crushed garlic. Cut the ciabatta in half and lubricate the slices with the resulting mixture. Place on the grill for about 2-3 minutes. Prepare a sandwich: on the lower half of the ciabatta, put the chicken breast cut into several pieces, then lettuce leaves, pour the dressing and sprinkle with cheese and pepper. Cover the second half.

Chicken rolls with dried apricots and basil

For pesto sauce, mix basil, dried apricots, walnuts, grated Parmesan, olive oil and garlic in a blender. Rinse the chicken breasts, pat them dry with a paper towel. Cut it in half. Slightly beat off each half of the breast, pre-wrapping it in a food film, from the center to the edges, to a thickness of approximately 4 mm. Please salt. Lubricate the breasts with pesto sauce. Roll the rolls out of them and fasten the edges with wooden toothpicks. Fry rolls on the grill for 18-20 minutes, turning once. 5 minutes before the finish, grease the rolls with apricot jam.

• Basil - several branches
• Dried apricots - 70 g
• Walnuts -50 g
• Grated Parmesan - 2 tbsp. spoons
• Olive oil - 2 tbsp. spoons
• Garlic - 2 cloves
• Chicken breast -2 pcs.
• Apricot jam -50 g
• Salt

Chicken Tobacco

• Chicken - 1 pc.
• Melted butter
• Salt, ground black pepper

Remove the gutted carcass of the chicken along the abdomen, unfold and lightly beat so that it takes a flat shape. Fold the chicken wings to the back. Salt and pepper on both sides. Put the chicken on a heated frying pan with melted butter, cover and place the load on it. Fry over medium heat for 15-20 minutes, then turn over and fry until done, about another 15-20 minutes. For a side dish, serve fried potatoes or tomatoes, separately in a gravy boat - garlic, rubbed with salt and seasoned with broth.

Chicken steak chicken

Double pass the pulp together in the white bread soaked in milk through a meat grinder, then season with mince salt and softened butter. Stir thoroughly. Blind small minced meatballs, lined with hands dipped in water. Lubricate the stewpan with butter, put the cutlets into it; pour 1-2 cups of broth. Cover the dishes with a lid and boil for 15 minutes at low boiling. Pour the cutlets on a dish, pour melted butter. For the garnish, serve crumbly rice porridge filled with butter.

Pasta with lemon and chicken

• Penne paste - 230 g
• Green peas - 200g
• Olive oil - 3 tbsp. spoons
• Chicken Breasts - 340 g
• Red onion-1 pc.
• Dry marjoram 1 teaspoon
• Garlic - 4 denticles
• Lemon juice - 1 tbsp. a spoon
• Fresh marjoram

Prepare the paste as indicated on the package. One minute before the paste is ready, add peas. Drain, add 1 tablespoon of olive oil. Cut the chicken breast into thin strips. Fry it for 3-4 minutes on olive oil on medium heat, along with chopped onions, stirring frequently. Season with a dry marjoram, finely chopped garlic, add lemon juice. Hold on for another minute. Gently mix pasta with chicken pieces and freshly ground marjoram leaves and serve immediately on the table.

Parisian salad with chicken

Squeeze the juice from one orange. Grind the zest. Prepare the marinade: mix the zest, 70 ml of juice, 4 cloves of finely chopped garlic, honey and thyme. Pour marinade chicken breasts, put them in a plastic bag and marinate in the refrigerator for at least 6 hours, turning over several times. Take the chicken and lay it on a baking tray, season with salt and pepper. Fry until ready for 12-15 minutes, once turning over. Prepare the sauce: mix olive oil, wine vinegar, remaining orange juice, 2 cloves of crushed garlic, finely chopped shallots, salt and pepper in a jar with a twisting lid. Close the lid and shake. Lay out the salad leaves on the plates, put the yellow sweet peppers cut into slices on them. Cut the chicken meat into strips and place on plates. Divide the remaining oranges into slices, and decorate them with a salad. Pour the cooked sauce.

Chicken in a hurry in Thai

• Unsweetened coconut milk 150 ml
• Olive oil 50 ml
• Chicken breast - 4 pcs.
• Sunflower oil -1 tbsp. a spoon
• Green onions 10 feathers
• Candied peanuts - 50 g
• Ground ginger
• Ground black pepper

In a small bowl, mix coconut milk, olive oil, ground ginger and black pepper. In a large frying pan fry chicken breasts on sunflower oil for 8-10 minutes. Prepare the sauce: put a large chopped green onion in a frying pan and fry, stirring, for about 2 minutes. Add a mixture of olive oil and coconut milk. Cook, stirring, until large bubbles appear. Put the chicken breast on plates (as a garnish you can use rice) and pour ginger-coconut sauce. Top with crushed peanuts.

Tortillas with spicy filling

Rinse the chicken breasts, pat them dry with a paper towel, cut into halves and salt. In a large saucepan, mix the finely chopped onion, chopped cilantro, half the dried red chili pepper and the crushed garlic. Put chicken breasts there, add water so that the meat is completely closed. Bring to a boil and lower the heat. Cook, cover with a lid, 15-20 minutes. Take the chicken meat and cut it into small pieces. Preheat in a pan on medium heat 1 tbsp. spoon of oil. Put the remaining onion and chili. Add chicken, 2 cups of tomato sauce and chopped green pepper. Bring to a boil and lower the heat. Cook under the lid for 15 minutes, stirring occasionally. In a medium frying pan, heat 1 cup of vegetable oil. Quickly fry in it one after another tortillas tortillas (for 10-15 seconds each) and dry excess fat with paper towels. Immediately put on each cake near the edge of about 70 g of roasted chicken meat and roll rolls. Fold everything in a greased baking dish and pour the remains of tomato sauce. Cover with foil. Bake in a preheated oven for 180 minutes. Remove the foil, sprinkle with grated cheese and put in the oven for another 2-3 minutes, so that the cheese melted. Sprinkle the dish with sliced ​​olives and chopped green onions. Serve with sour cream.

Grilled chicken and pasta salad

Chicken breast fry on the grill for 12-15 minutes and cool. Cut into large chunks. Boil the pasta until half cooked, so that the harshness is slightly felt, drain the water and cool. In a large bowl, stir fried chicken, pasta, chopped spinach, pickled artichokes, grapes cut into halves, cranberries and finely chopped green onions. Separately, combine mayonnaise, vinegar, salt and pepper. Fill this dressing with a salad, gently mix and refrigerate for 4-24 hours. Before serving, decorate the dish with peeled mandarin slices.

Pizza Piccadilly

• Ciabatta - 1 pc.
• Salsa sauce - 200 g
• Boiled chicken or turkey meat - 400 g
• Cranberries -100 g
• Olives without pits - 100 g
• Red onions - 1 pc.
• Almonds - 100g
• Grated cheese - 200 g
• Cilantro - several branches
• Cinnamon, cumin

Put the ciabatta on the baking sheet. In a small bowl, combine the sauce of salsa, cinnamon and cumin. Spread the mixture with bread. Lay on top chopped chicken, cranberries, large-chopped olives, red onion, chopped rings, and chopped almonds. Put the oven in a preheated oven for 200 minutes for 10 minutes. Take the baking sheet from the oven, sprinkle the pizza with grated cheese and bake for another 5-7 minutes. Sprinkle with crushed coriander, cut and serve to the table.

Chicken with curry and coconut milk

• Chicken Flesh Without Skin 750g
• Red curry paste 50g
• Olive oil -1 tbsp. a spoon
• Large onion 1 pc.
• Canned coconut milk - 350 ml
• Lime cedar - 1 tsp.

In a bowl, mix chicken pieces and curry paste. Let stand at room temperature for 30 minutes. Heat the frying pan over medium heat, pour in the olive oil, put the onion and chicken pieces cut into large pieces. Fry for 8-10 minutes, stirring occasionally. Then transfer everything from the frying pan to the plate. Accurately pour coconut milk into the pan, all the time, stirring, so that it does not burn out. Add the finely chopped carrots and lime. Bring to a boil, reduce the heat and fry, without covering, about 5 minutes, so that the carrots blush. Put the chicken in the pan again and cook, without covering, for 3-5 minutes before thickening. Serve with rice and cilantro, decorated with coconut chips.

Chicken with mango and chili

Prepare the sauce: mix "chutney", garlic sauce, grated ginger and crushed garlic. Stir, stirring, chili on vegetable oil for 10 seconds. Add chicken breast cut into small pieces. Fry, stirring, 3-4 minutes. Move the chicken to the edges. Make a "window" in the middle of the pan and place the sweet peppers cut into strips. Fry for 1 minute. Add the sauce, put it in thin strips of mango. Serve with rice.

• Seasoning-jam "mango chutney"
• Spicy garlic sauce
• chili -2 tsp
• Grated ginger - 1 tsp.
• Garlic - 2 cloves
• Vegetable oil -2 tsp.
• Chili pepper 1-3 pcs.
• Chicken breast 500 g
• Red sweet
• Mango - 1 pc.
• Boiled rice - 400-500 g

Rolls with ginger and dried apricots

Mix in the bowl of dried apricots, cranberries, honey and ginger. In another bowl, combine breadcrumbs, finely chopped parsley, flour, cheese, paprika, sugar, salt, pepper, oregano, garlic and onion powder. Add the baking powder and knead to the consistency of the fine crumb. Pour the mixture into a small plate. In another plate, whip the eggs. Cut chicken breasts into halves along. Lightly beat each half by placing it between two layers of polyethylene film, to a thickness of 7-8 mm. Place about 14 cups of honey mixture on the middle of each chicken breast. Fold the rolls and secure with toothpicks. Dip into the egg, then into biscuits. Fold the rolls in a greased baking dish and put in a preheated oven for 180 ° for 35-40 minutes. Remove toothpicks and serve the dish on the table, decorated with chopped parsley.