Mouthwatering chicken breast recipes for lunch

Discover new recipes to make with everyday chicken breast

Chicken breast is a widely consumed ingredient by most Brazilian families. And, precisely because we buy it so much, the question sometimes arises: how to get out of uniformity with the ingredient?

So it’s always good discover different and delicious recipes with chicken breast to give a varied menu. So, here are some chicken breast recipes to try for lunch:

Chicken breast with corn cream

Time: 30 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

• 150 g of diced bacon
• 600 g of diced chicken breast
• 2 tablespoons of butter
• 1 chopped onion
• 1 tablespoon of wheat flour
• 1 and 1/2 cup (tea) of milk
• 1 can of drained green corn
• 1 box of sour cream (200 g)
• Salt, pepper and chopped chives to taste
• 4 tablespoons of grated Parmesan cheese

Method of preparation:

In a skillet, over medium heat, brown the bacon in its own fat, stirring until golden brown. Drain and let them drain on absorbent paper. Brown the chicken breast in the bacon fat and set aside. Melt the butter in a pan and fry the onion until it wilts. Sprinkle with flour and fry for 2 minutes. Whisk the milk with half of the corn in the blender until smooth. Gradually pour the milk with the corn, stirring until golden brown. Add the cream, salt, pepper and mix until hot. Add the chicken, remaining corn, bacon, cheese and mix. Pour into a serving dish, sprinkle with chives and serve.

Chicken breast with beer and pea sauce

Time: 30 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

• 1 cup of fresh peas
• Salt and black pepper to taste
• 2 tablespoons of butter
• 8 chicken breast fillets
• 1/2 grated onion
• 1 tablespoon of wheat flour
• 1 cup (tea) of dark beer

Method of preparation:

Boil the fresh peas in boiling salted water for 5 minutes, drain and set aside. Heat half the butter in a large skillet over medium heat and grill the fillets for 2 minutes on each side or until golden. Transfer to a serving dish and keep warm.

Fry the onion in the remaining butter in the same pan for 3 minutes and sprinkle with the flour, stirring constantly, for 1 minute. Pour in the beer and peas, stirring until thickened. Sprinkle the fillets and serve, to taste, with mashed potatoes.

Stuffed and breaded chicken breast

Time: 30 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

• 4 boneless, skinless chicken breast halves
• Salt and black pepper to taste
• 1/2 cup grated mozzarella
• 1/2 cup broccoli (cooked and chopped)
• 1 cup (tea) of wheat flour
• 2 eggs
• 1/2 cup unsweetened corn flakes, crushed
• Fry oil

Method of preparation:

Open the chicken breast fillets with a sharp knife, forming a rectangle. Gently tap the fillets between two plastic sheets with a meat mallet until they are the same thickness. Season with salt and pepper. Mix the cheese with the broccoli and divide between the 4 fillets. Wrap the breast over the filling and secure it with a toothpick. Pass through the flour, the beaten egg with a fork and finally the corn flakes, pressing well to secure them. Fry in a pan, a little at a time, in boiling oil until golden brown and drain on absorbent paper. Serve with a green leafy salad.

Escondid of chicken, corn and bacon

Time: 1 hour

Performance: 8 servings

Difficulty: easy

Ingredients:

• 250 g of minced bacon
• 1 cup green olives (chopped)
• 2 chopped onions
• 1 jar of ready-made tomato sauce
• 3 minced garlic cloves
• 1 can of sour cream
• 3 cups cooked and shredded chicken breast
• 1 cup of cream cheese (200 g)
• 2 large chopped tomatoes
• 1 can of drained corn
• 2 cups of grated mozzarella
• 1.5 kg of boiled and mashed potatoes

Method of preparation:

In a skillet over medium heat, sauté the bacon and onion for 5 minutes or until golden brown. Add the garlic, chicken breast, tomato, olives and tomato sauce and cook for 8 minutes over low heat. In a blender, beat the cream, curd and corn, pour into a bowl and mix with the potatoes. Place the chicken stew in a medium refractory, cover with the mashed potatoes and corn, spread the mozzarella and place in a preheated medium oven for 15 minutes or until golden brown. Serve, as desired, with a salad.

Creamy Chicken Noodles

Time: 45 minutes

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 pack of noodles (500 g)
• Basil leaves to decorate
• 100 g of grated mozzarella

Sauce:

• 4 tablespoons of oil
• 1 chopped onion
• 500 g of diced chicken breast
• 1 cup (tea) of water
• 2 cans of tomato sauce (340 g each)
• 1 chicken stock cube
• Salt and black pepper to taste

Method of preparation:

In a pan, cook the macaroni according to the directions on the package, drain and set aside. For the sauce, heat a pressure cooker over medium heat with the oil and sauté the onion and chicken for 5 minutes. Add the water, chicken broth, cover the pan and cook for 10 minutes after the pressure starts.

Turn off the heat and let the pressure naturally release. Open the pan and mix the chicken with a spoon to chop it up. Return to medium heat, add the tomato sauce, salt, pepper and cook for 5 minutes. Mix the sauce with the cooked pasta, transfer to a serving dish and sprinkle with mozzarella. Put in a preheated oven for 10 minutes to brown. Remove from the oven, garnish with basil leaves and serve.

checkered chicken

Time: 1 hour

Performance: 4 servings

Difficulty: easy

Ingredients:

• 1/2 green pepper, diced
• 1/2 yellow pepper, diced
• 600 g of diced chicken breast
• 1 teaspoon of paprika
• 1 red onion in petals
• 3 tablespoons of sesame oil
• 1/2 red chili pepper, diced
• Salt to taste
• 1 cup bunched broccoli
• 1 carrot, sliced ​​diagonally
• 2 tablespoons of water
• 1/2 cup soy sauce (shoyu)
• chopped chives to taste
• 1 tablespoon of cornstarch
• 1 cup of roasted skinless peanuts

Method of preparation:

Season the chicken with the paprika and salt. In a wok or large saucepan over medium heat, heat the sesame oil and brown the chicken. Remove and reserve. In the same pan, sauté the onion for 2 minutes. Add the peppers, broccoli, carrots and sauté, stirring, for 5 minutes.

Return the chicken to the pan and brown it for another 4 minutes. Mix the soy sauce, corn starch and water. Pour into the pan and stir until it thickens slightly. Add the peanuts and season with salt if necessary. Sprinkle with chives and serve, to taste, with white rice garnished with parsley.

Source: Guide to cooking

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.