TOP 30 HEALTHFUL DINNERS WITH CHICKEN

CHICKEN FILLETS WITH MUSHROOMS AND BROCCOLI

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<h4>
</h4>
<h4>
Ingredients for 4 servings:</h4>
1 lb (450 gr.) chicken fillets<br />
½ tablespoon butter<br />
½ tablespoon olive oil<br />
7 oz broccoli<br />
Spices: ground black pepper and salt to taste<br />
For the sauce: 11 oz (300 gr.) mix of fresh chanterelles and mushrooms, 3 tablespoons<br />
butter, 2 tablespoons flour, 1 cup white wine 1 cup chicken broth, a pinch of ground black<br />
pepper, a pinch of ground coriander, a pinch of salt, 3-4 tablespoons cooking cream<br />
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<h4>
Instructions:</h4>
Wash the broccoli, tear it into florets and put it in a pot with water. Add salt and leave it to<br />
cook for 5-6 minutes. Then drain it.<br />
Sprinkle the chicken fillets with salt and ground black pepper. In a large pan heat the<br />
butter and olive oil over medium heat. Put the chicken fillets to braise on both sides for 3-<br />
4 minutes on each side. Remove them and let them rest in a warm plate.<br />
In the same pan put 1 tablespoon butter. In it fry the mushrooms chopped into small<br />
pieces. When all the liquid evaporates, sprinkle the mushrooms with black pepper and salt<br />
to taste. Remove them from the pan and put them to the chicken fillets. In the same pan<br />
put the remaining butter. When warms, add the flour. Stir until gets brown. Then add salt,<br />
black pepper, ground coriander, wine and broth trickle while stirring until smooth (not too<br />
thick) mash. Return the mushrooms to the pan and stir the sauce. Leave it on the stove for<br />
1-2 minutes and add the cream and chicken fillets. Stir and remove the dish from the<br />
stove. Serve it warm with broccoli.
<br />
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Ingredients for 4 servings: 1 lb (450 gr.) chicken fillets ½ tablespoon butter ½ tablespoon olive oil 7 oz broccoli Spices: g...

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Posted at 06:04 | CHICKEN FILLETS WITH MUSHROOMS AND BROCCOLI | 0 comments

CREAM SOUP OF CHICKEN WITH BROCCOLI

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<h4>
</h4>
<h4>
Ingredients:</h4>
2 pcs. skinless chicken breasts<br />
1 large potato<br />
1 piece of celery<br />
1 carrot<br />
11oz broccoli<br />
Spices: 2 tablespoons lemon juice, 1-2 cloves of crushed garlic, a pinch of freshly ground<br />
black pepper, salt to taste, 2 tablespoons finely chopped parsley.<br />
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<h4>
Instructions:</h4>
Cut the chicken breasts into pieces. Put them in a large saucepan and cover 5-6 cups of<br />
cold water. Once the water boils take the foam. Add chopped potato, celery, carrot and<br />
salt. Simmer until all products soften. Remove them and blend. Put them back in the broth.<br />
Clean, wash and torn the broccoli florets. In a separate pot put 3 cups of water to boil. Put<br />
in the broccoli and cook 3 minutes with a lid on the pan. This will keep its fresh green<br />
color.<br />
Add the broccoli to the pan with the strained soup. Sprinkle with parsley and pepper.<br />
Optionally, you can spice the soup with garlic and lemon juice.
<br />
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Ingredients: 2 pcs. skinless chicken breasts 1 large potato 1 piece of celery 1 carrot 11oz broccoli Spices: 2 tablespoons l...

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Posted at 06:01 | CREAM SOUP OF CHICKEN WITH BROCCOLI | 0 comments

CHICKEN WITH SAUSAGE AND SHRIMPS

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<h4>
</h4>
<h4>
Ingredients:</h4>
2 skinless chicken breasts<br />
2 spicy sausages<br />
6-7 raw shrimp<br />
1 onion<br />
1/8 head celery<br />
2 green peppers<br />
1 tablespoon olive oil<br />
2 cups chicken broth<br />
2 cloves of garlic<br />
1 tablespoon flour<br />
Spices: pinch of ground black pepper, a pinch of thyme and a pinch of oregano<br />
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<h4>
Instructions:</h4>
Peel the onion and celery. Wash them and cut them into small cubes. Clean the peppers<br />
from the seeds and cut them into small pieces. Heat oil in a suitable pan and put the<br />
vegetables to sauté for 6 -7 minutes.<br />
Cut the chicken breast and the sausage into morsels. Add them to the vegetables. Add the<br />
flour and very finely chopped garlic. Stir the mixture well. Add 1 cup cold water and the<br />
chicken broth. Let the meat simmer on low heat about 20 minutes. Then add the shrimps.<br />
Let the meat to simmer another 3-5 minutes and remove from the heat. Add ground black<br />
pepper, thyme and oregano.<br />
Serve hot.<br />
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Ingredients: 2 skinless chicken breasts 2 spicy sausages 6-7 raw shrimp 1 onion 1/8 head celery 2 green peppers 1 tablespoo...

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Posted at 05:59 | CHICKEN WITH SAUSAGE AND SHRIMPS | 0 comments

STUFFED MUSHROOMS WITH TWO KINDS OF CHEESE

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<h4>
</h4>
<h4>
Ingredients for 4 servings:</h4>
2 ¼ lb (1 kg.) fresh mushrooms<br />
Stuffing for the first type: 4oz. (100 gr.) “Cheddar” cheese (or another yellow cheese), ½<br />
tablespoon butter, ½ tablespoon breadcrumbs, a pinch of ground black pepper<br />
Stuffing for the second type: 4oz. (100 gr.) Cottage cheese, 1 hot pepper, 1 tablespoon<br />
finely chopped dill, ½ tablespoon butter, ½ tablespoon breadcrumbs, a pinch of ground<br />
black pepper and salt to taste<br />
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<h4>
Instructions:</h4>
Choose larger mushrooms. Clean them and remove their stems. Prepare the two types of<br />
stuffing in two separate bawls by mixing the ingredients for each one separately. Fill one<br />
half of the mushrooms with one of the stuffing and the other half with the other stuffing.<br />
Arrange the stuffed mushrooms in baking tray. Around them place the cleaned whole<br />
mushroom stems. Salt them lightly. Put the tray in a preheated oven to 392°F/200°C. Bake<br />
mushrooms for 10-15 minutes (until golden brown).<br />
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Ingredients for 4 servings: 2 ¼ lb (1 kg.) fresh mushrooms Stuffing for the first type: 4oz. (100 gr.) “Cheddar” cheese (or anot...

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Posted at 05:57 | STUFFED MUSHROOMS WITH TWO KINDS OF CHEESE | 0 comments

CHICKEN STEWED WITH CAPERS

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<h4>
</h4>
<h4>
Ingredients:</h4>
1 whole fresh chicken<br />
3 tablespoons olive oil<br />
1 tablespoon capers<br />
1 onion<br />
1 carrot<br />
1 clove garlic<br />
1 cup white wine<br />
1 tablespoon flour<br />
Spices: 2 bay leaves, 2 tablespoons chopped parsley, salt and pepper to taste<br />
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<h4>
Instructions:</h4>
Clean, wash and cut the chicken into portions. Sprinkle them with salt and ground black<br />
pepper to taste. Put the olive oil in a deep frying pan to heat. Fry the chicken pieces on all<br />
sides. Then take them out on a plate.<br />
In the same oil fry the chopped onion, carrot cut into thin slices, chopped garlic and bay<br />
leaves. Sprinkle with pepper and salt to taste. Stir and add the flour. Pour a thin stream of<br />
cold wine and 2 cups cold water. When the mixture boil return the chicken pieces in the<br />
frying pan. Let the meat simmer on low heat about 30 minutes until the meat is tender.<br />
Before removing the dish from the heat, add the capers and parsley and put a lid on the<br />
pan.<br />
Serve the dish after 10 minutes with a side dish of mushrooms.
<br />
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Ingredients: 1 whole fresh chicken 3 tablespoons olive oil 1 tablespoon capers 1 onion 1 carrot 1 clove garlic 1 cup white ...

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Posted at 05:55 | CHICKEN STEWED WITH CAPERS | 0 comments

MEATBALLS FROM CHICKEN MEAT

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<h4>
</h4>
<h4>
Ingredients:</h4>
3 chicken breasts<br />
2 onions<br />
6 leeks - white part<br />
3 eggs<br />
2 tablespoons olive oil<br />
1 cup oil for frying<br />
Spices: salt and ground black pepper to taste, 1 tablespoon chopped parsley, ½ cup tomato<br />
sauce and juice of ½ lemon<br />
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<h4>
Instructions:</h4>
Boil the chicken breasts for 10 minutes in salted water. Remove them and leave to cool.<br />
Cut them into tiny pieces.<br />
Cut the white part of the leeks finely and boil it for 5 minutes in salted water.<br />
Heat the olive oil in an appropriate pan. Fry the finely chopped onion for 5-6 minutes.<br />
Remove it and add it to the chicken pieces. Add the drained leeks. Stir the mixture well.<br />
Add the beaten eggs, ground black pepper, parsley and salt to taste. Form meatballs from<br />
this mixture.<br />
Heat the cooking oil in a deep container. Using a spoon, drop meatballs in the preheated<br />
oil. The ready meatballs put on kitchen paper to drain the fat.<br />
Serve each portion of meatballs with tomato sauce, sprinkled with lemon juice.
<br />
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Ingredients: 3 chicken breasts 2 onions 6 leeks - white part 3 eggs 2 tablespoons olive oil 1 cup oil for frying Spices: sa...

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Posted at 05:52 | MEATBALLS FROM CHICKEN MEAT | 0 comments

SALAD OF ROASTED PEPPERS

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<h4>
<br /></h4>
<h4>
Ingredients for 4 servings:</h4>
4 fresh red peppers<br />
4 fresh green peppers<br />
For the dressing: 2 tablespoons olive oil “Extra Virgin”, ½ tablespoon wine vinegar, 2<br />
cloves finely cut garlic, a pinch of salt<br />
Spices: 2 tablespoons finely chopped parsley, 8 black olives<br /><center><script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>

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<h4>
Instructions:</h4>
Roast the peppers on all sides on a grill, stove or in the oven. Put them in a container with<br />
a lid to stew. After the peppers become cool, peel them and arrange them in a wide plate.<br />
Prepare the dressing by mixing all the ingredients vigorously in a separate bowl. Pour the<br />
peppers with the dressing. Sprinkle with parsley. Garnish the salad with olives and serve<br />
it. If you have canned (roasted and peeled) peppers, you can use them for this recipe<br />
without any hesitation.
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Ingredients for 4 servings: 4 fresh red peppers 4 fresh green peppers For the dressing: 2 tablespoons olive oil “Extra Virgin”, ½...

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Posted at 05:49 | SALAD OF ROASTED PEPPERS | 0 comments

TOP 30 HEALTHFUL DINNERS WITH CHICKEN

CHICKEN FILLETS WITH MUSHROOMS AND BROCCOLI

CREAM SOUP OF CHICKEN WITH BROCCOLI

CHICKEN WITH SAUSAGE AND SHRIMPS

STUFFED MUSHROOMS WITH TWO KINDS OF CHEESE

CHICKEN STEWED WITH CAPERS

MEATBALLS FROM CHICKEN MEAT

SALAD OF ROASTED PEPPERS

TOP 30 HEALTHFUL DINNERS WITH CHICKEN

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