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Chicken breast with mushrooms and tzatziki sauce

Chicken breast with mushrooms and tzatziki sauce

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We start by preparing the sauce. Peel a squash, grate it and squeeze the juice. Put in a bowl, sprinkle with salt and leave for 5 minutes. Squeeze the juice left and mix with Greek yogurt, crushed garlic and finely chopped dill. Season with salt and pepper. Store cold until serving. Chicken breast is cut into thin slices. Sprinkle with olive oil and place on the hot grill for 2 minutes on each side.

Remove and arrange on 2 plates. The mushrooms are washed, sliced ​​and sprinkled with olive oil. Put in a non-stick preferred pan and lightly brown, stirring occasionally. When they are ready, turn them over in the 2 plates.

Pour 2-3 tablespoons of tzatziki sauce and serve.

Almond chicken fattened with mushroom-tequila sauce

Put each chicken breast halfway between two pieces of plastic wrap. Using the flat side of a meatball, lightly grind to a thickness of about 1/4 inch. In the shallow bowl combine the ground walnuts, flour and salt. In another shallow bowl, combine egg and milk.

In a pan that is too large, heat 1 tablespoon of oil over medium-high heat. Add the garlic cook for 30 seconds. Add mushrooms and poblano hot peppers. Cook and stir for 5 to 7 minutes or until tender. Remove the mushroom mixture from the pan set aside. Wipe the pan clean.

In the same pan, heat remaining 2 tablespoons oil over medium-high heat. Soak the chicken in the egg mixture and then in the nut mixture to wrap. Cook the chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer the chicken to a covered platter and keep warm.

For the sauce, remove the pan from the heat. Add the tequila to the hot pan, stirring to loosen any brown pieces. Turn the pan over to heat. Add broth, green onions and thyme. Stir in the mushroom mixture and the cracked pepper. Add butter, 1 tablespoon at a time, stirring until the butter melts after each addition. Cook for 3 to 5 minutes longer or until the sauce thickens slightly. Serve the chicken with sauce and, if desired, the cooked rice.

The tastiest chicken roll filling & # 8211

The chicken breast roll with mushrooms and cheese is amazingly tasty and looks great. Even an inexperienced housewife can cook it. The roll is perfect for any holiday meal and will impress anyone who tries it. Such a roll is easy for any housewife, because it is prepared from simple products and is simply tasty and appetizing.


  • 800 grams of chicken fillets
  • 300 grams of mushroom mushrooms
  • 200 grams of grated cheese
  • 200 grams of bacon (strips)
  • 1 onion
  • 2 cloves of garlic
  • 3 tablespoons paprika
  • 4 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 yolk
  • salt

How is it prepared?

Wash and cut the mushrooms into small pieces. Chop the onion and fry in a hot pan for 1 minute.

Then add the mushrooms, salt and stir… fry for 5-7 minutes.

In a deep bowl, add the paprika, crushed garlic and a pinch of salt. Mix well and add the olive oil. Also here we add 1 teaspoon of garlic powder. Mix well again…

Using a kitchen hammer, beat the chicken fillet on both sides.

Take a cling film and spread it on the work surface. Rub the chicken fillet with the previously prepared marinade and spread it on the food foil so that it forms a rectangle.

Add half of the grated cheese (about 100g). Over the cheese, spread the mushroom filling.

With the help of the food foil, we form a roll from the chicken breast and stuffing.

Gently twist the ends of the foil so that the roll is well coagulated.

I spread another food foil and put a layer of bacon (strips of bacon) on it. We arrange it in 2 rows of 8 pieces each. In the center of the bacon rectangle, place the roll and carefully remove the food foil from it.

Using the second food foil, wrap the roll in bacon, first on one side and then on the other.

Finally, place the roll on a baking tray, greased with a little sunflower oil, and carefully remove the cling film.

Wallpaper the roll with the egg yolk and place it in the preheated oven at 180 degrees.


Lemon juice and olive oil 200 g The weights specified in the menu refer to the raw material in the raw state. We specify that by preparation (boiling, frying, baking), the raw material changes its quantity.

Squid bread

The weights specified in the menu refer to the raw material in the raw state. We specify that by preparation the raw material changes its quantity. 250 g

Greenshell shells au gratin

Parmesan, lemon juice and olive oil 200 g The weights specified in the menu refer to the raw material in the raw state

Grate squid

250 g The weights specified in the menu refer to the raw material in the raw state

Greenshell shells in the pan

Wine, lemon, garlic, cherry tomatoes 250 g The weights specified in the menu refer to the raw material in the raw state

Seafood salad

Salad mix, seafood mix, shells 350 g The weights specified in the menu refer to the raw material in the raw state


Rice with onion and saffron, salami, seafood mix, shrimp and mussels 400 g Please note that by cooking (boiling, frying, baking), the raw material changes its quantity.

Shrimp skewers

With zucchini, bell peppers and onions 300 g The weights specified in the menu refer to the raw material in the raw state

Grilled shrimp with sweet chili sauce

250 g The weights specified in the menu refer to the raw material in the raw state.

Tiger shrimp in butter sauce

Tiger shrimp, butter, wine, peppers 250 g

Grilled octopus

200 g The weights specified in the menu refer to the raw material in the raw state.

Mussels in wine sauce
Mussels in wine sauce and cherry tomatoes
Grilled octopus salad

Mix bell peppers, pickles, olive oil, white pepper, parsley 350 g The weights specified in the menu refer to the raw material in the raw state.

Octopus salad

Mix of salad, cherry tomatoes, red onions, green beans and vinaigrette sauce 350 The weights specified in the menu refer to the raw material in the raw state.

Panko shrimp with broccoli puree

450 g The weights specified in the menu refer to the raw material in the raw state.

Tiger prawns in the pan

Arugula, cherry tomatoes, garlic, wine, teriyaki sauce and chili sauce 300 g The weights specified in the menu refer to the raw material in the raw state.

Seafood platter

Grilled shrimp, breaded squid, grilled octopus and shellfish with seafood salad and tzatziki, grilled squid 1200 g The weights specified in the menu refer to the raw material raw.


Steam cooking is for me one of the very simple and extremely light options, especially when you do not have time for a laborious preparation that is ready quickly and has a combination of tastes that will satisfy the whole family.

Today's recipe fully meets my desire to get a fragrant and juicy "en papillote" chicken breast with a fairly varied garnish that successfully spices the final taste of today's rich plate.


  • 2 pcs. chicken breast
  • 8 pieces of asparagus
  • 5-6 bunches of cauliflower
  • 6 cherry tomatoes
  • 50 gr. feta cheese
  • 8 olives Kalamata
  • 3 teaspoons Dijon sauce
  • 2 teaspoons balsamic vinegar
  • 3 tablespoons olive oil
  • salt and pepper
  • fresh basil

First of all, I prepare the two pieces of chicken breast, which I season with a little salt and pepper.

I make a quick vinaigrette from Dijon sauce and a little balsamic vinegar over which I sprinkle a little salt and oil little by little while stirring constantly.

I heat the oven to 180 °, take a tray by hand and tear two pieces of baking paper and aluminum foil of about 60 cm. length.

I place the foil on the worktop for the first time, over it I put the baking paper and I start to mount my preparation at one of the ends of the prepared "bed" that I will cover at the end with the other part that will wrap the chicken breast like a closed book.

For the first time, I put 4 pieces of asparagus underneath, and I place the chicken breast on top of them, which I sprinkle with 2-3 teaspoons of sauce.

On top I try to place as compact as possible halves of cherry tomatoes, bunches of cauliflower, olives and chopped cheese.

By the way, there is no problem if you don't have feta in the fridge, as I found out when I prepared the ingredients for this recipe and put the telemea with greens. The combinations are very varied and you can be very original depending on your tastes and preferences, using mushrooms, spinach, broccoli or any other desired ingredient or sauce as well.

I rip a few fresh basil leaves, I add a touch of sour sauce and then I fold my papiota trying to seal it as well as possible to keep all the healthy juices and vitamins inside, and the chicken to be steamed with these wonderful ingredients.

Prepare the second chicken breast in the same way, then put the tray in the oven for 30 minutes.

I'm really sorry that you can't smell it, but you can see the sauce made from the juices left from meat and vegetables.

All the flavors blend very well and I got an extremely fragile and juicy chicken breast, just the way I wanted it.

Flavored skewers with chicken breast

The recipe is on the net, I don't know exactly where :), I found it simple and interesting.
1 chicken breast (500 g)
25 g mixture of herbs (thyme, rosemary, green parsley)
1/2 teaspoon pepper
juice of 1/2 lemon
1 teaspoon sugar
1/2 teaspoon chopped ginger
2 cloves crushed garlic
100 ml yogurt

Cut the chicken breast into pieces and mix with all the above spices, lemon juice and yogurt. I put them all in a nylon bag and mixed them. Let marinate overnight or at least 3 hours.

Put the meat on the skewer, which you have previously soaked in cold water and bake for 10-15 minutes. I put them on the oven grill underneath and put a tray with a little water.

Serve with a hot sauce.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

10 tasty recipes with chicken breast

When you hear about chicken breast, do you think of the word & ldquoplictisitoritor & rdquo? It doesn't have to be that way. We give you some recipe ideas that help you get juicy and delicious food.

1. Chicken breast with mustard sauce

2. Chicken breast with mushroom sauce

3. Chicken breast with feta wrapped in bacon

4. Chicken with broccoli and lemon

5. Chicken breast with peaches and basil

6. Chicken breast roll

7. Chicken breast with Dijon sauce

8. Moroccan stew with chicken, artichokes and carrots

10. Put in beer sauce

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Recipes for Christmas! Pancakes stuffed with chicken and mushrooms in cream sauce…

Strange as it may seem to you, we are all different even in pancakes!

The French pancake is a bit more brittle and more porous than the mioritic one, it can't be reheated, because it breaks and dries out (crepe!).

Russian pancake, blini, is much thicker and with a more complicated composition than ours.

The Carpathian pancake is unique, therefore, in its supple simplicity (don't you finally feel a patriotic thrill? to the glory of the ancestral and fruitful glia? Not desperate I am still gripped by the thrill "NATIONAL DAY ”)! Long live Our pancake!

Of CHRISTMAS you can try something special and very tasty!

Pancakes stuffed with chicken and mushrooms in sour cream sauce…

• l salt powder • 1 glass of cold milk (100 ml)

• Add milk and salt, and beat well together

• Allow to breathe for 1 quarter of an hour

• A long-tailed tin pan is greased with oil and heated over high heat

• Drain the oil in a saucepan, leave only one film on the pan, put it back on the fire

• Stir the paste (with the polish) and fill about half of the juice polish in a pan 20-25 cm in diameter

• Pour and play the paste until it covers the entire bottom of the hot pan

• When the sheet has come off (we still help it on the edges) the pancake is turned with a wide knife (or by throwing, who can)

• Let it brown until it plays in the pan and pour it into the plate, where the endless list of sweet, salty, peppery, fruit, sausage, milk, and this time with… chicken and mushroom fillings awaits. cream sauce

Chicken breast without skin and bone - 1kg

3-4 cloves of garlic and a little finely chopped dill.

Cut the onion and dill as small as possible and sauté in a little oil (or butter)

Add the diced chicken breast and brown a little, then add the sliced ​​mushrooms and suck. You can put a little salt and pepper or Delikat.

If the mushrooms will not leave enough water, add a little more chicken soup and let it boil over low heat for about 15-20 minutes.

Make a garlic paste by rubbing the crushed garlic with a little salt and oil until creamy. Add the sour cream over the garlic paste, stirring until it is completely incorporated, and at the end, finely chop the dill and put it in this composition.

Drain the chicken and mushroom stew from the soup and store in a bowl.

Over the mushrooms and chicken, while they are still hot, put half of the sour cream sauce and mix well. Add salt and pepper to taste.

Roll the composition in pancakes and put the rest of the sour cream sauce on top of them!

Put in cheese sauce

  • breast - 1 pc.
  • cheese - 150 g
  • onion - 1 pc.
  • garlic - 1 tip
  • lemon - 2-4 slices
  • olive oil - 2 tablespoons l.
  • flour - 1 tbsp. it.
  • spices and salt.

Cut the chicken into pieces, soak it in oil, then sprinkle with salt and spices. Fry the meat in a pan until crispy, then place on a plate. In the rest of the oil, fry the crushed garlic and chopped onion for a few minutes. Grate the cheese on a coarse grater, add a little lemon juice, as well as the grated peel, removed from several slices. Mix everything well until the table is homogeneous, you can dilute it a little with water. Now send the cheese mixture to the fire, bring it to a boil while stirring and simmer for about 5-10 minutes. Until it thickens. All you have to do is dip the chicken pieces in the cheese and fry them there for five minutes.

Chicken tinsel with cream and mushrooms!

A tasty and juicy dish for any festive meal or family dinner. Delicate chicken (or turkey) fillet prepared in a fragrant cream and mushroom sauce.


-700 gr of chicken fillet (or turkey)

-2 teaspoons granulated garlic

-1 teaspoon hot pepper flakes

-1 teaspoon of fresh rosemary

-2 tablespoons chopped parsley

-350 ml of cream for cooking 10%


1. Cut the meat into pieces, as for schnitzels.

2.Mix the granulated garlic with thyme, oregano, marjoram, hot pepper flakes, rosemary and salt.

3.Prepare the pieces of meat with the flavored mixture on both sides. Remove the pieces and remove excess oil with kitchen towels.

4. Add butter to the pan with the oil in which the meat was fried, then add the sliced ​​mushrooms, mix and fry them.

5. Season the mushrooms with salt and black pepper, add the garlic and chopped parsley, and cook until the liquid evaporates.

6. Add the rosemary and thyme threads, pour in the cream, add the grated cheese and mix.

7.Put the pieces of meat in the sauce until they are covered, and simmer the food for 20 minutes.

Serve the ostropel with greens. The meat is very tender and flavorful, and the sauce is exceptionally tasty!

Video: Τηγανιά κοτόπουλο - Tigania, Chicken fry-up. Greek Cooking by Katerina (May 2022).