Chicken nuggets ingredients: – 350g chicken breast – 2 red bell peppers – 200g canned pineapple (weight without juice) – 2 eggs for batter – 1 tsp chilli 🌶 pepper powder for batter – 1/2 tsp salt for batter – sunflower oil for frying
Pineapples-red bell pepper sauce – 3-4 tbsp all-purpose flour for batter – 1 tbsp liquid honey for the sauce – pineapple juice from the can with pineapples for the sauce – 3 garlic clothes Method: 1 Chop chicken breast in 1.5 cm cubes 2 Combine and mix well eggs, salt, chilli pepper powder in 1 plate and put flour in another plate for dipping 3 Preheat two skillets (skillet 1 for chicken nuggets, skillet 2 for the sauce) and add some sunflower oil 4 Dip each chicken breast piece once in eggs mixture, once in flour, again in eggs mixture, again in flour – transfer to skillet 1 and fry for 4-5 minutes until golden 5 Fry red bell pepper stripes and pineapple pieces in skillet 2 for 4-5 minutes 6 Transfer chicken nuggets to red bell peppers and pineapples, add pineapple juice and cook for 6-7 minutes 7 Add chopped garlic and honey: cook for another 2 minutes 8 Serve with chopped dill or parsley!
No one’s serious at seventeen When lindens line the promenade.
Ingredients (4 servings): – 300g chicken breasts – 2 eggs – 3 cucumbers – 70g walnuts – 14 prunes – 2 tbsp mayonnaise – 1/2 tsp salt Method: 1 Boil chicken breasts until ready and chop 2 Boil eggs until ready and chop 3 Wash and chop cucumbers, prunes and walnuts 4 Combine chicken, eggs, cucumbers, prunes, walnuts and season with salt & mayonnaise: serve !
Youth is happy because it has the capacity to see beauty. Anyone who keeps the ability to see beauty never grows old.
Ingredients (2-3 portions): – 2 chicken breasts – 100ml yoghurt – 100g cornmeal – olive oil (if frying on the skillet) – 1tsp salt & 1/2tsp black pepper
Serving ingredients: – 4 lemon slices – 200g sour cream – a few sprigs of scallion Method: 1 Wash chicken breasts and cut in 1cm width and 0.5cm height stripes 2 Marinate chicken stripes in yoghurt for 2 hours with some salt & pepper 3 Preheat non-sticking skillet with some olive oil or pre-heat the oven at 190C 4 Dip each chicken strip in cornmeal and put on the skillet 5 Fry chicken strips for 5-8 minutes each side until golden or, for a more healthy option, bake the chicken stripes without oil for 20 minutes at 190C 6 Serve with lemon, sour cream and chopped scallion! 🙂
Ingredients (4 servings): –250g rice – 400g chicken breast – 5 (~390g unpeeled) medium carrots – 2 small red onions – 3 tbsp sunflower oil – 1.5 tsp salt – 0.5 tsp black pepper – a few parsley sprigs for serving Method: 1 Wash rice and soak in water for 30 minutes 2 Grate carrots and chop onions 3 Wash chicken breasts and absorb extra water with paper towels 4 Cut chicken breast into 0.5-1 cm pieces and fry 5 Fry chicken pieces with sunflower oil for 10 minutes at medium heat 6 Add carrots, onion, salt, pepper to the chicken: stew for another 15 minutes 7 Preheat the oven to 200C 8 Drain water from the rice 9 Boil 1.5l water in the teapot 10 Put in the four ceramic pots (I have 0.5l pots): 10.1 Chicken with vegetables 10.2 Rice ~2-3 tbsp per pot 10.3 Pour boiled water in each ceramic pot to cover the rice ~1cm 11 Cook the Pilaf in the oven for 40 minutes with covered lids 12 Serve with chopped parsley and enjoy ! 🙂
Without you I wouldn’t have moved this way, to speak the language of flowers.
Ingredients (2 servings): – 2 chicken breasts – 1 large quince – salt and pepper
Serving ingredients: – small bunch of fresh rucola – 1 tbsp balsamic vinegar Method: 1 Preheat the oven to 180C 2 Wash well and de-seed quince. Then cut into 0.3-0.5cm width slices 3 Wash chicken breasts and dry with paper towel 4 Put the chicken breasts in the baking form and make wide cross cuts to fit in the quince slices 5 Pepper and salt the chicken 6 Put the quince slices into the cuts 7 Bake for 30 minutes at 180C 8 Serve with fresh rucola and do not forget to sprinkle with balsamic vinegar 😉 9 Have a wonderful day !
Chicken with vegetables ingredients (4 servings): – 300g chicken breast – 500g tomatoes 🍅 – 1 red bell pepper – 1 green bell pepper – 1 onion – 2 teaspoons paprika – 1 teaspoon salt – 3 garlic 🧄 cloves – olive oil for frying Potato pancakes ingredients (2 servings): – 9 medium potatoes – 1 tablespoon potato starch – 1 teaspoon salt – 1/2 teaspoon black pepper – olive oil for frying
Directions: 1 Start cooking chicken stew (2) and potato pancakes (3) simultaneously to serve them hot 🙂 2 Chicken stew: 2.1 Cut chicken breasts into 1cm cubes, combine with salt and put aside in a bowl 2.2 Cut bell peppers, onion and tomatoes 🍅 into 1cm pieces 2.3 Fry chicken cubes for 10 minutes with olive oil until golden at medium heat 2.4 Add cut vegetables and 2 teaspoons paprika to chicken: stew for another 15 minutes 2.5 Add grated garlic and mix well: done! 3 Potato pancakes: 3.1 Wash and peel potatoes 3.2 Grate one half of potatoes and mash in a blender another half 3.3 Combine grated and mashed potatoes: drain extra liquid through a strainer or cloth 3.4 Combine potatoes with salt, pepper and starch 3.5 Preheat a non-sticking frying pan with some olive oil 3.6 Put 1 tablespoon of potato batter on the frying pan for each pancake-to-be: make it flat and round with a tablespoon 3.7 Fry pancakes at a medium heat until golden approximately 3-4 minutes each side 3.8 Transfer the pancakes on paper towels to absorb extra oil for a couple of minutes 4 Serve potato pancakes & chicken hot. Decorate with chopped fresh green onions!
Marinade ingredients: – juice of 1/3 lemon – 1 teaspoon salt – 1/3 teaspoon black pepper – 3 cloves grated garlic
Method: 1 Combine marinade ingredients in a bowl and mix them well 2 Chop chicken in 1cm pieces, put them to the marinade & keep in the fridge for 2 hours 3 Preheat the oven to 200C 4 Peel rhubarb and chop into 0.5cm width pieces 5 Put rhubarb and chicken pieces one by one on the tooth sticks 6 Transfer tooth sticks into the baking form: bake in the oven for 30 minutes at 180C 7 Serve with mashed potato and fresh chopped parsley !