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Chicken breast with leeks in the oven

Chicken breast with leeks in the oven

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I have told you many times that we can combine chicken in many ways and even chicken breast can become super good cooked in delicious combinations such as this chicken breast with leeks in the oven. A light meal with as many vegetables as I like.

  • 600 gr chicken fillets (sliced ​​chicken breast)
  • 500 gr leek (a large and fatty leek)
  • 1 red pepper
  • 1 green pepper peppers
  • 1 suitable eggplant
  • salt and pepper for vegetables
  • salt, pepper and paprika to season the meat
  • 2 tablespoons olive oil

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken breast with leeks in the oven:

Wash the peppers and leeks well, and clean the washed eggplant.

We cut the leek into rounds and heat it in a pan in which we dripped a little olive oil. Add the red and green peppers cut into larger slices and lightly heat them together with the leeks.

Remove the vegetables in a plate and put the eggplant slices in the same hot pan and leave them on both sides for a high heat.

Season the meat with salt, pepper and paprika

Grease a pan with a little olive oil in which we first put the hardened vegetables and then the eggplant slices and sprinkle a little salt and pepper (not much because the meat is spicy).

Put the slices of meat on top, cover the tray with Al foil. and put the tray in the preheated oven at 180 degrees for 25 minutes then remove the foil and leave in the oven for 10 minutes.

I wish you great appetite!

Chicken breast wrapped in bacon

A recipe for Sunday, I combined what I saw on an Italian forum with what I had in the fridge.

1 chicken breast (600g)
approx 250g sliced ​​bacon
3-4 cloves of garlic
rosemary, sage
1 zucchini
100 g olives
150 ml white wine
oil, salt, pepper

Cut the chest in half, wash it and wipe it well. Season, pass the breast through the aromatic herbs, wrap it in bacon and tie it.

Put a little oil in a bowl of Jena, then place the pieces of breast and slices of zucchini, olives and whole cloves of garlic.

Add the wine, put a foil on top and bake for 25 minutes on low heat and then about 10 without foil.
Serve with rice. It's easy and it's done pretty quickly.

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.


1. Boil the chicken for 30 minutes (I, because I cooked with country chicken, the meat being harder, I had to boil it more). Wash, clean and cut the onion, red and green pepper, carrot, garlic and fry them in 2-3 tablespoons of hot oil. Add pepper, a pinch of salt and a little thyme and sauté for 4-5 minutes. Add the tomato paste, mix and keep on the fire for another 2 minutes.

2. Put all the hardening in a saucepan or Roman bowl and add the washed rice. Pour a little soup to allow a good homogenization of the rice with the hardened vegetables.

3. Place the cooked meat in a bowl and top up with the soup resulting from boiling up to 600 ml (ie twice the amount of rice).

4. Put the lid on the pot and put it in the hot oven. We check in 30-45 minutes and if the rice has swelled we taste it and if we consider that it requires more soup, we add another cup. At the end we take the lid and let the pilaf stick to the cheek. Remove the bowl from the oven and garnish with green parsley.

As you can see, the recipe is simple and the procedure is the same. The vegetables can be completed as each one appreciates, with a little green beans, peas or even 2-3 diced potatoes. You can also go for spices.

ShARE in Dishes shows you how to make crispy chicken breast with baked potato garnish

In the video below, you can learn the secrets and techniques that, if you put them into practice, you will find something very tasty at lunch or dinner. And that's even if it's just a piece of cake, because the recipe is very simple!

Emanuel C & icircrstea is passionate about music and culinary arts, and he is also a graduate of the HORECA School of Cooking. Emanuel worked as a chef at a well-known restaurant in Bucharest and now he teaches you everything he knows.

In addition, with a spectacular life story, this year the country is part of the most ambitious project of, Via Bate Vlogul, season 2, of & # 259 12 of the most famous vloggers in Romania.

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Method of preparation

Portion the rabbit meat into suitable pieces.

Sprinkle it on the flame if necessary, wash it well and wipe it with some napkins.

Sprinkle it on both sides with salt, pepper, paprika and hot pepper.

Wash the leeks, cut them in half lengthwise, then wash them.

Peel a squash, grate it and slice the donut.

Grease a pan with oil and heat it.

Put the pieces of meat, brown them on both sides over a good heat, together with the thyme sprigs.

Take them out on a plate when they are ready.

In the same pan, sauté the leek with the carrot, the donut, 2-3 minutes, then add about half of the tomato juice and a cup of water.

Let it boil for 2-3 minutes and pull the pan aside.

In a pan pour the mixture from the pan with the leeks.

Place the pieces of meat with the thyme sprigs, then from place to place, place the olives.

Peeled garlic cut into larger pieces, sprinkle over meat.

With the rest of the tomato juice, grease the rabbit pieces.

Cover the pan with foil, put it in the hot oven, at 190-200 degrees, for an hour and 20 minutes.

After this time, you discover it, try the meat with a fork to make sure it is penetrated.

Leave it in the oven for another 20-30 minutes, but uncovered, so that it browns slightly.

When it is ready, take it out of the oven and let it cool for 5-10 minutes.

Serve with various salads, pickles or hot pepper jam. I also sprinkled a few strands of microplants.

INGREDIENTS chicken breast rolls like grandma

Check the ingredients as you put them in the shopping cart.

600 g chicken breast

100 g of bellows cheese

1 teaspoon dill

60 g leeks

80 g bacon

½ teaspoon of salt

½ teaspoon pepper

400 g of water

We will wash the chicken breast and dry it with absorbent paper.

Cut the chest into thick strips vertically (3 cm), sprinkle with paprika, season with salt and pepper.

On a worktop we will arrange 3 slices of bacon (taking care that the edges overlap) over which we put a piece of chicken breast, then wrap the bacon around, forming a roll (optional can be caught with toothpicks).

This process will continue until we finish all the prepared chicken breast.

In a heat-resistant bowl greased with butter on the whole surface, arrange the rolls, pour the white wine and put the thyme sprigs.

Put the heat-resistant dish in the preheated oven at 200 degrees for 30-45 minutes until the chicken is done and the bacon is nicely browned.

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Halfway through the baking time in the oven, we will put next to the chicken breast rolls with bacon the vegetables for the garnish (the white part of the leek cut into sticks, the cherry tomatoes, the kapia pepper cut into strips).

From time to time we will sprinkle the chicken breast with bacon with the juice (juice) resulting from the melting of the bacon.

The chicken breast with bacon will be served hot with a mashed potato, pickles and a glass of cold beer.

Making Italian chicken is a kind of game. It is easy to make and just as easy to eat. To make it you need a large chicken breast, three or four balls of mozzarella, half a cup of milk.

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Baked chicken breast in lemon, thyme, garlic and white wine sauce, garnished with baked potatoes in shell and Brie cheese

What do you need?

For four servings you need 2-3 halves of boneless, skinless chicken breast. You also need a lemon sauce with thyme and oregano prepared as here, a whole lemon, a little olive oil, salt and pepper to taste. For the garnish you need 4 - 6 suitable potatoes (preferably white, but also the red ones) and 100 - 150 g of Brie cheese (you can find various varieties of Brie in almost all hypermarkets). You can replace Brie with Camembert.

How to proceed?

Preheat the oven to 200 ° C. Thoroughly wash the potatoes in their skins, wipe them with a kitchen towel and wrap them in aluminum foil.

Wash the chicken breast halves and season only with salt and pepper. The rest of the spices will come from the sauce. Place the breast halves in a non-stick pan pre-greased with olive oil. Wash the lemon well (possibly immerse it for a few seconds in hot water) and cut it into quarters, lengthwise. Add the lemon quarters between the halves of the breast and pour the lemon sauce into the pan, taking care to grease the pieces of meat with it. Add two to three strands of fresh thyme and cover the tray with a sheet of baking paper that you have soaked well in water and then squeezed. Put the tray in the oven and place the potatoes wrapped in aluminum foil next to it. After 30-40 minutes, remove the baking sheet and thyme, turn the meat over, sprinkle with the sauce from the pan and bake again for another 20-30 minutes (or until the meat starts to brown). From time to time, grease the meat with the sauce from the pan. If the sauce drops too much, add a little water or, better, white wine. In about 60 to 75 minutes, both the meat and the potatoes should be ready.

Remove the meat to a platter, let it breathe for 10 minutes and then cut it into slices about 1 cm thick. Cut the potatoes in half and put a slice of Brie in each half. Serve the meat with the remaining sauce and the baked potato halves. Accompany this dish with a semi-dry Sauvignon Blanc.

Have fun and see you healthy again!

Broccoli pudding with mushrooms

Ingredients needed for broccoli pudding with mushrooms:

  • 500 g broccoli
  • 10-12 fresh mushrooms
  • 1 onion
  • 3 eggs
  • 200 g sour cream or creamy yogurt
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 tablespoons breadcrumbs
  • salt
  • pepper

How to prepare broccoli pudding with mushrooms:

Finely chopped onion, cook in butter, add whole mushrooms and broccoli spread in small bunches. Leave to harden for 5-6 minutes. Match the taste with salt and pepper and leave to cool.
Separately, beat eggs with salt and pepper and mix with sour cream, then with hardened vegetables. Grease a pan with oil and line with breadcrumbs. Add the pudding composition and grate the cheese on top. Put the tray in the oven for 20-25 minutes.

A recipe recommended by the blog