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Chicken specialty stuffed with mushrooms and mozzarella

Chicken specialty stuffed with mushrooms and mozzarella

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I cook with the new Delikat spices with 100% natural ingredients.
Today I bring you a more special chicken recipe. Why special? I say it's a Sunday meal. When the whole family gathers at the table, the food just taken out of the oven is nicely placed, and the aromas invite you to eat with gusto. It is traditional for Romanians to serve steak on holidays, Sundays. Everyone does it as they wish and as they wish, but, in general, on Sunday almost all the housewives put a steak tray in the oven. This time I chose chickens, which I did not avoid filling with wild boars. Because I didn't have any fresh ones, I turned to the supplies in the freezer. As a side dish, what could be simpler and tastier than potatoes? I threw them in the tray in which I placed the chicken, only well in this way the flavors penetrate even better.
Well, when it comes to flavors, here we have to tell! Friends from Delikat have the new range of products with 100% natural ingredients. Besides, the range is very varied, which can only delight me. Of course, you can also find ready-made mixtures, and the ones for meat come first. That is, the range is diversified, for pork, chicken, beef, meatballs, sarmale, goulash, etc.… I don't even know them all by heart. I admit that most of the time I use ready-made mixtures, but when I have time, I like to mix the spices myself. When the range of spices is diversified, as Delikat has it, it is a pleasure to play with flavors.

  • 1 chicken of about 1.5 kg
  • For the filling:
  • 500 gr mushrooms (frozen I used)
  • Small mozzarella bulgari (about 100 gr)
  • 1 pinch of salt
  • Delicate peppercorns (to be freshly ground)
  • Delicate chili flakes
  • 1 teaspoon Delicate chimbrisor
  • 2 tablespoons finely chopped parsley (for freshness)
  • 1-2 cloves of crushed or finely chopped garlic
  • Furthermore:
  • 30-40 gr butter
  • 1 tablespoon cream cheese with mushrooms
  • ½ teaspoon Delikat paprika
  • 1 teaspoon spice mixture for Delikat chicken
  • 1 pinch of salt
  • For the gasket:
  • 9-10 new potatoes (medium size)
  • 1-2 tablespoons olive oil
  • Potato flavors: salt, freshly grated Delikat pepper, Delikat paprika, oregano, a mixture of herbs with dill (from each aproximativ teaspoon)

Servings: 6

Preparation time: less than 120 minutes

RECIPE PREPARATION Chicken specialty stuffed with mushrooms and mozzarella:

First we prepare the chicken, groom it, double it with any remaining larger or smaller feathers (if necessary, we can talk about it on the stove flame), I remove the excess skin from the neck, tartar and the tips of the wings. Washed well inside and on the surface, let the chicken dry.

For the filling: I took the bag of mushrooms out of the fridge in the evening and left it to thaw overnight. I found that they are a bit full of water, so I squeezed them lightly between my palms. I added the other ingredients and mixed the composition. I filled the chicken with this composition. The next step was to tie his legs crossed with a kitchen twine to avoid the filling coming out. At the end we put a potato to be even more sure that the filling does not spill from the chicken…

From butter, cream cheese and the rest of the spices I made a paste / cream. I used it to flavor the chicken on the surface. How do we proceed? With our fingers we try as easily as possible to detach the skin of the chicken, but not at all. Equally fine, we also slip the paste both under the skin and on top with our fingers. Thus, we place the prepared chicken in a heat-resistant dish greased with very little oil.

For potatoes it is just as simple: wash the potatoes well under running water with an abrasive sponge. That way they no longer need to be cleaned. Sprinkle the potatoes with a little olive oil, just enough to catch the potato flavors. In a bowl, mix all the spices. With this mixture we flavor the potatoes, then we place them in the chicken dish. Bake in the oven at 180 degrees C, for an hour and 30 minutes. Halfway through, I turned him over to brown on all sides.

Enjoy your meal!!

What you need to know about the league

It is unfairly considered to be considered a poor food, a traditional food that contains substances that are very important for the optimal functioning of the body. Corn kernels, from which millet flour is obtained, are rich in unsaturated fatty acids, starch content, B-complex vitamins, vitamins E & K, iron, phosphorus, magnesium, zinc, potassium & fiber. Even if some of the nutrients are lost by boiling, over 60% of them are stored.

It has been observed that in populations that consume mashed porridge daily, liver diseases are ten times less common than those who do not consume it. Then, the ligament increases the secretion and evacuation of bile, being indicated to those suffering from cholecystitis, biliary dyskinesia or dyspepsia.

According to specialized studies, in the case of people who frequently consume m & # 259m & # 259m & # 259, certain problems caused by hypothyroidism, such as weight loss, drowsiness, physical slowness, are mental retardation. considerably reduced.

M & # 259m & # 259liga is recommended in slimming belts, especially since it has only half of the calories contained in the same amount of fat. In addition, it quickly leads to the installation of the sensation. In addition to replacing the weight with the weight, in order to lose weight, there are a few rules to follow: no more than 100 grams of weight on a table. that is, three tablespoons, if it is soft, or three thin slices, if it is dense. & # 536and don't combine it with br & acircnz & # 259 or fatty meat & # 259, sm & acircnt & acircn & # 259, egg & # 259 mesh, sweet & # 539 & # 259!

Lasagna with spinach with chicken and mushrooms

Lasagna with spinach and chicken & # 537i mushrooms, It is a dish appreciated both by children and by adults. It is not difficult to do and does not require too much time.
Lasagna or & bdquolazane & ldquo It is a specialty of egg pasta with eggs, which are actually flat and wide pasta, the leaves being larger than the classic ones. Looks like lasagna isn't from Italy, as you'd expect. The origin of lasagna can be traced back to ancient Greece. practically the m & acircncarea took its baptismal name from the method by which it was made and not from the ingredients it contained. However, Lasagna is prepared all over Italy, it is a family recipe, traditional, which is transmitted from generation to generation.

Photo: Lasagna with spinach, chicken & # 537and mushrooms

& Icirc & # 539i must:
1 jar of tomato sauce (400 g)
300 g dried lasagna sheets
50 g nuts
200 g boiled chicken
1 tablespoon olive oil
700 g fresh spinach
100 g mozzarella
1 onion & # 259
salt pepper
Preg & # 259te & # 537ti a & # 537a:
When the onion is oiled, soak it in water, then turn the spinach over and drain well, pressing it with your hand. Then & icircl tai, & icircl s & # 259rezi & # 537i piperezi. Mix the cooked onion with the above sauce and add salt and pepper to taste. Chicken breast, cut into cubes, cut into small amounts of olive oil and tomato juice. & Icircnc & # 259lze & # 537ti oven at 180 degrees.
In a large skillet, pour a quarter of the sauce over a first layer of lasagna sheets, add a quarter of the spinach, some nuts, cover with a layer of lasagna sheets and repeat the layers again. Finish with the remaining sauce, and sprinkle with mozzarella on top. Bake for 50 minutes, until lightly browned. Serve hot.

Preparation: 35 minutes Baking: 50 minutes
Re & # 539et & # 259 by Ivette Huerta, Lupeni, Hunedoara County

& Icircncearc & # 259 & # 537i re & # 539eta de lasagna de ici.

Find out about this magazine. Practically & icircn buc & # 259t & # 259rie. It can be purchased from all media outlets throughout the country, but in electronic format. through Magzter.

Searched words "chicken-stuffed"

The pancakes are made as you know, only without the addition of sugar or flavors. Wash chicken breast and mushrooms and chop.

Wash the chicken breast and beat it like a schnitzel. Salt the breast and add spices. Then roll it together with the hot peppers.

The cauliflower is washed, cleaned of the leaves and unwrapped in bouquets, then boiled in boiling salted water for about 5 minutes in which

The chicken breast splits in two and each part opens as for the snails. Salt and pepper to taste, grease with butter

Finely chop the cabbage and rub with salt, then put it in oil. When it is ready, add the pepper to taste and the other spices.

Boil 3 eggs in salted water and boil them hard. After they cool, peel them and chop them finely. We cut the peeled onion into juliennes

Peel the potatoes and cut them into cubes of about 2 cm. Boil in salted water until the middle is a little hard. The pieces of

The chicken breast is washed and sliced. The cheese and ham are divided into four slices each. Chicken breast slices beat lightly,

Wash the zucchini well, then cut the tops off. With a teaspoon, dig inside and keep the whole core. The vegetables

Peel the apples and cut them into large slices, sliced ​​carrots, sliced ​​potatoes, thinly sliced ​​donuts, sliced ​​onions

Grow the meat from place to place to grill, grease with oil, then sprinkle with salt, pepper, thyme and a little paprika.

-Peel the onion and put it on the line, add the finely chopped leek, the grated carrot, the finely chopped donut, the chopped parsnip, the mushrooms,

The washed and battered breast is turned with the cut part of the bone up, peppered and seasoned with Maggi the secret of taste with taste

Peel a squash, grate it and squeeze the juice. Wash and pepper, cut into small pieces

The rice is picked and washed, then boiled in chicken soup. Cut the pineapple in half and hollow, and cut the resulting fruit

Fry the chopped onion in oil and then add the chopped peppers and hearts. When they penetrated and the liquid evaporated on

Wash the pumpkins well, cut a lid on them at the wider end, then scoop them well with a fork. Put them to boil in slightly salted water,

Preparation: Take the avocado fruit, cut it in half, remove the seeds and carefully remove the core of the fruit with a teaspoon.

Clean the chicken well. The chicken liver (raw) is given through a robot or mincer and then fried very little in a pan with

Top: Separate the egg whites from the yolks and beat hard with sugar and a pinch of salt, like meringue. Mix the yolks

The chicken is cleaned, parried and passed through a stream of water, tamponed to remove the water from it, make a dressing with

Black pandispan: 1) The sugar is divided into two bowls of 150 gr. The flour is mixed with the baking powder. 2) Boiling water is added

The washed rice is put in a pan together with the oil, the green onion cut into rings and the pepper cut into cubes are left to brown a little

Let's cook

Inspired by Adrian Hădean, I made these vegetables with chicken and Chinese noodles very quickly. I am a wonder!

1 chicken breast
1 bag of Chinese noodles (rice)
2 zucchini
1 bell pepper
1 hot pepper (or chili flakes)
3 cloves of garlic
mushrooms (he used mushrooms, I

15 mushrooms)
4-5 cm fresh ginger (I did not have and I used powder, but I recommend you buy it, before you get to work it does not compare!)
4-5 tablespoons sesame or sunflower oil (he used olives I thought was more suitable for sunflower)
salt pepper

Cut the chicken breast into thin strips. Salt it and pepper it, then pour 1-2 tablespoons of soy sauce over it and roll it well, to cover on all sides. Put it aside.

Chop the zucchini and bell pepper & # 8211 sticks mushrooms, hot pepper, ginger and garlic & # 8211 thin slices.

Boil the noodles as directed on the package. Drain and set aside.

Put the oil in the wok and, after it heats up well, add the garlic and ginger. After 4-5 seconds add the bell peppers, hot peppers and zucchini. Stir in the vegetables from time to time and when they have softened a little, take them out in a bowl.

Put the chicken in the wok without washing the wok and without adding oil. Then add about 2 tablespoons of soy sauce. After it has penetrated a little, add the mushrooms.

After the mushrooms have softened a little, add the vegetables you left aside. Then the noodles. Mix them well and then take the wok off the heat.

Serve hot! GREAT WISH!

Chicken specialty stuffed with mushrooms and mozzarella - Recipes

A little history

The buffaloes (and, implicitly, the buffaloes!) Were brought to the Italian Peninsula, from Asia, in the 7th century, in order to be put to work in the swampy areas, ie where the oxen could not be used for agricultural works. And as buffalo milk did not have, due to its specific taste, a great demand to be drunk, it was preferred to use it to obtain cheeses.

A legend says that a piece of curd accidentally fell into hot water, was removed, kneaded (not long enough to give it a shape) and so the first piece of curd appeared. mozzarella from history.

What is certain is that this cheese already has many centuries of glorious existence, the first documentary attestation being from 1570 (a cookbook written by Bartolomeo Scappi) and being listed on the stock exchange, in Naples and Capua, since at 1600. Just like gold and wheat.

Types of mozzarella

You have already understood that, traditionally, mozzarella it is obtained from buffalo milk, this type being also the one that managed to obtain and Controlled Designation of Origin (Buffalo Bell Mozzarella). But buffaloes give relatively little milk, and to get a kilogram of mozzarella are needed 10 l. As the demand was (and is) very high, the variant also appeared flower of milk, obtained from cow's milk (as a parenthesis, it is better for cooking). Plus, of course, a bunch of industrialized filth that is abusively named mozzarella. And marketing has also imposed "stuffed" options: with olives, ham, tomatoes, etc.

How it is made

In short, a curd is first obtained, which is cut into pieces and placed in hot water (80º-90ºC). Then it is kneaded in a certain way (traditionally with the hands and with a kind of torch), until a homogeneous mixture is obtained, which comes off in strips. At the end it is cut (mozzata, hence the name), giving it the desired size.

And that being said, the pieces of mozzarella can weigh between 80-100 g (morsel) up to 1/2 kg, rarely more. Smaller pieces (cherry) are exclusively of industrial manufacture.

And as a basic idea for quality recognition, the consistency should be soft, not rubbery, and the color white (if it's buffalo milk), possibly slightly yellowish (if it's fior di latte)

Related varieties

Mozzarella it can sometimes be partially dry (and then better for cooking), possibly braided (but then it is called braid), less often smoked. A close relative is also scamorza, which is first tied, dried (and then takes the specific shape of a pear) and sometimes smoked.

When and how to eat

Traditionally, mozzarella it is consumed even on the day of preparation. As this is impossible for the more distant ones, the pieces of cheese are packed together with their whey (or a brine is used, possibly added with citric acid), to last longer. But o mozzarella true can not have a warranty period longer than 5 days (or even 3, for flower of milk) .

It is eaten to eat fresh, especially if it is of Buffalo (to make all the flavors feel as good as possible), accompanied only by olive oil and salt, possibly as salad, adding garlic, basil and tomatoes. If it is partially dry or made from cow's milk, it is used for pizza, lasagna, and other similar dishes. Also worth mentioning is a typical specialty from the Naples area, mozzarella in the carriage.

Saturday, November 12, 2016

Black chicken

1 chicken of 2 kg
lemon juice
1 onion
2 carrots, sliced
1 bay leaf
1 teaspoon rosemary
salt, pepper to taste
1 glass of white wine
1 grated apple
1 teaspoon sugar

Spicy chicken breast, an Argentine recipe

If you have a family event and you want a recipe from another country's cuisine, well, then, I recommend Spicy Chicken Breast. It has five basic ingredients. The recipe is selected from the book Recipes from Argentine cuisine by Rain Delaney, Hannah Green. The book was published by the publishing house Urban Lifestyle inin the city of Cluj-Napoca, in 2008.

500 g boneless chicken breast
1 large onion
2 cloves of garlic
1 red pepper
1 hot pepper
hot Chilli
White wine

Fry the chopped onion together with the finely crushed garlic. Add the sliced ​​red pepper, pitted and the thinly sliced ​​hot pepper. When they are ready to harden, add the chicken breast divided into four, with salt and hot paprika. Pour a glass of white wine and leave on the right heat until the liquid drops. Add 100 ml of warm water or chicken soup, bring to a boil.

Watercress Prajit (Gussone)

Put all the flour and the rest of the ingredients on the board, incorporating all the ingredients well. The amount of water (warm) is variable. because it must be a dough that is not too hard, so it is put little by little, so that it results in a dough that is not too hard and easy to spread. Sometimes, for example, I got 200 ml. of water. it all depends on the type of flour you use and the degree of humidity.

After melting the lard, let it cool and then mix it with flour, water, oil, baking soda, salt. Knead a little, about 5 minutes, the dough should become compact and elastic. Let it sit at room temperature for about 1 hour. Then we spread it in a thin sheet, in large circles with a diameter of 15-20 cm. , fill with the desired composition, close in half, apply a little pressure with your fingers, on the edge and with the sprocket we pass on their edge. I only filled it with spinach + ribs + onion + parmesan and mozzarella + tomato sauce but they can be filled with various ingredients, as I gave the example above. or to your liking.

Filling preparation:
I put in the pan, a tablespoon of oil and finely chopped ribs, onion and garlic. I hardened a little, I added a little water and after about 3-4 minutes I put the boiled and chopped spinach. I mixed well, left for a few minutes. to taste. and then at the end I put the grated Parmesan cheese and salt to taste. With this composition I filled some of the watercress, the rest with diced mozzarella and tomato sauce. Then fry it in oil or lard, put it on paper to absorb fat, serve immediately.
Crescione (or cassone), a traditional dish from the Italian region of Emilia-Romagna. The recipe I made is a recipe for a fried watercress, it is also called gussone, they are typical of Ravenna and its surroundings. Crescione, a kind of calzone, made of flour, water, lard (oil) and baking soda (or baking powder for salted dough), are filled with various ingredients, mozzarella + tomato sauce, sausages + cheese, sausages, cheeses, mushrooms , eggplant, peppers. etc), with various combinations between these ingredients. They are also made sweet, with hazelnut cream or jam. Classic watercress, baked on both sides, directly on the fire (on the stove), on a thicker Teflon hob or pan.

Some examples of fillings:
* with boiled spinach or leaves of beet leaves (Beta vulgaris) (beet, in Italian) stewed in a pan with bacon or ribs and garlic, onion.
* mozzarella and tomato sauce
* sausage, sausage and onion, sausage cheese and stewed spinach or beet leaves,
* sausage or sausages + vegetables + mustard, mayonnaise
* mashed potatoes and pumpkin, with onion and parmigiano reggiano (a kind of parmesan) --- typical gussoni in Ravenna
* sausages + cheeses + grilled eggplant or with hardened mushrooms, bell peppers, etc.
* bracelets + arugula + tomatoes

These are just a few types of fillings you can make combinations between ingredients, to your liking.

If you want, you can bake them, directly on the fire, on a thicker Teflon sheet (or pan).

Chicken breast in parmesan crust

The chicken breast in golden parmesan and almond crust is placed over the fresh tomato sauce, then covered with mozzarella cheese and finally baked in the oven.

Ingredients (2 servings):
& # 8211 400 g chicken breast, cut into slices
& # 8211 2 eggs
& # 8211 50 g Parmesan cheese on a grater
& # 8211 50 g raw almonds
& # 8211 a medium yellow onion, diced
& # 8211 4 cloves of garlic, finely chopped
& # 8211 400 g Peeled tomatoes Cirio
& # 8211 100 g mozzarella, sliced
& # 8211 olive oil

Method of preparation:
Grind the almonds in a mortar and mix them with the Parmesan cheese. Place the obtained content on a flat plate. Beat the eggs in a bowl until smooth with a pinch of salt and pepper.

Preheat the oven to 190 ºC. Pass the chicken breast through the egg mixture and then through the Parmesan and almond mixture. Heat a little olive oil in a pan and fry the slices of meat until golden.

Meanwhile, prepare the tomato sauce. In a sauce pan, sauté the onion until translucent. Add the garlic and continue to harden until golden.

Add the Cirio tomatoes and stir often until the sauce starts to boil. Continue the cooking process until the sauce becomes thick.

Pour the sauce obtained in a non-stick pan, place the chicken breast and a slice of mozzarella on top.

Transfer to the oven and leave for 20-25 minutes or until the mozzarella slices melt and catch a little crust.

Serve the dish with cooked pasta "al dente" and fresh salad.


A food so easy to prepare and so refined! It is a specific Moldovan recipe.
I cleaned the mushrooms, washed them and smothered them, over low heat, with a little oil. In another pan I hardened an onion in oil mixed with water, then I strained and used only the juice. From this juice, a spoonful of flour and a bowl of sour cream make the sauce (more, it's better). Pour over the mushrooms, let them boil together for a few more minutes, until they bind a little.

Add a little ground pepper and a little chopped green parsley.
It is eaten with polenta.
It was harder (but also more pleasant) with the mushrooms (but also other mushrooms, especially breadcrumbs), which I picked from the forest yesterday.


Other wonderful landscapes from nature, from here, in the Neamt area, you can see on another blog of mine - MAGIC NATURE, past in my list of blogs.

Other mushrooms, made in a frying pan:


That looks delicious! Did you pick them yourself? Lucky you!

I will go for mushrooms tomorrow and I will cook them according to your recipe:) my mouth watered hard)
Do you have any other recipes for preserving mushrooms? We have a lot of fungi and I don't know what the others are called in Romanian :(
The landscapes are beautiful :) unfortunately I have never been to Moldova.
Many greetings

Yes, now that it's canned season, I should have put such recipes on the blog, with mushrooms.
It is also the ghebe season, in our country only this week we saw more in the market, because so far they have not been made, due to the cold. Also in autumn, nicoretii and rascovii appear, but I don't recommend picking people who don't know them very well.
Where are you from (or where do you live)?

Super. especially when you go after mushrooms :-)
pt. ideas / source of inspiration on the topic you can also consult the menus of these restaurants:

This post is in fact a pleasant onе it hеlps new
the web visitors, whо are ωishing for bloggіng.
Take a look at my page : Tiger & # 8217s Eye Gemstone

Video: Πένες με κοτόπουλο και διάφορες πιπεριές! kritonas alexia (May 2022).


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