Find out how to prepare simple and tasty dishes to innovate the menu
Chicken is a very present food in Brazilian meals. Excellent source of vitamins and proteins is a healthy option to vary the menu and reduce the consumption of red meat. In addition, it can be prepared in a few minutes and in various ways.
So take a look at 7 practical recipes with lunch chicken!
Chicken stuffed with ricotta and spinach
Ingredients
- 200 g of ricotta
- 20 ml of soy sauce
- 3 cloves of peeled and chopped garlic
- 1/2 package of spinach strip
- 1 peeled and chopped onion
- 2 chicken breasts
- 100 ml of orange juice
- 4 tablespoons of olive oil
- Salt, thyme, chives, rosemary and grinded black pepper to taste
- Water and ice stones
Methods of preparation
In a pan, put 1 liter of water and bring over medium heat to a boil. Then carefully dip the spinach for 30 seconds in the hot water and then move to a container with water and ice. Then drain the spinach and set aside. In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add chives, ricotta and spinach and reduce the fire. Cook until you take a cream, stirring constantly. Turn off the heat and set aside.
In a container, season the chicken breast with salt, thyme, rosemary, soy sauce, orange juice and black pepper. Leave to rest for 15 minutes. In a pan, put the olive oil and bring over medium heat. Add the chicken breast and brown both sides. Then cut the horizontal chicken breasts without separating and, with the help of a spoon, fill them with the spinach cream. Serve later.
Chicken fillet in lemon sauce
Ingredients
Chicken
- 500 g of fillet chicken
- 2 peeled and grated cloves of garlic
- 1 lemon juice
- Salt, chopped parsley, olive oil and ground black pepper to taste
Sauce
- 2 tablespoons of butter
- 2 tablespoons of wheat flour
- 500 ml of milk
- Gets up to taste
- 1 lemon scratch and juice
- 100 g of grated Parmesan
Methods of preparation
Chicken
In a container, put the chicken fillets and season with garlic, lemon juice, salt, black pepper and parsley. Leave to rest for 10 minutes. In a pan, put the olive oil and bring over medium heat. Add the chicken fillets and brown both sides. Turn off the heat and set aside.
Sauce
In a pan, put the butter and bring over medium heat. Add the flour and mix until a pasta is obtained. Join MilkSalt, Parmesan, zest and lemon juice and mix up to Crema. Turn off the heat and serve the chicken with the sauce at the top.
Grilled chicken with potatoes and Taioba leaves
Ingredients
- 500 g of diced chicken breast
- 500 g of potato-Ded cooked and cut in half
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 1 cup of chopped Taioba leaves
- Rooms and black pepper ground to taste
- 1 teaspoon of sweet paprika
- Chopped green smell to finish
Methods of preparation
In a container, place the chicken cubes and season with salt, black pepper and sweet paprika. Cover and leave to rest for 10 minutes. Then, in a pan, put the olive oil and butter and bring over medium heat. Add the chicken and brown. Remove from the pan and set aside.
In the same pan, put the onion, garlic and brown. Lightly add the billet and brown potato. He brings the chicken back to the pan, add the Taioba and brown leaves until they are slightly widening. Turn off the fire and finish with green smells at the top. Serve hot again.
Chicken oven rice
Ingredients
- 2 cups of boiled rice tea
- 2 cups of boiled and grated chicken tea
- 1 peeled and grated carrot
- 1/2 cup of green corn
- 1/2 cup of pea tea
- 1/2 cup of tomato sauce
- 200 ml of Cremosa Cagliata
- 1 cup of tea cheese Grated mozzarella
- Salt, ground black pepper and oregano as desired
- Grated Parmesan for Gratin
- Olive oil to gain weight
Methods of preparation
In a container, put rice, grated chicken, carrot, green corn, tomato sauce and mixture. Add the curd and season with salt, black pepper and oregano. Grease a refractory with olive oil, distribute half of the mixture and cover with half of the mozzarella. Add the remaining mixture to the top and finish with the remaining mozzarella and the Parmesan. Bake in a preheated oven at 200 ° C for 20 minutes. Serve later.
Casting of breaded chicken
Ingredients
- 500 g of chicken leg
- 2 teaspoons of sweet paprika
- 2 teaspoons of garlic powder
- Rooms and black pepper ground to taste
- 1/2 cup of wheat flour
- Icy water to taste
- Fry
Methods of preparation
In a container, place the chicken legs and season with salt, black pepper, half of the sweet paprika and garlic powder. Mix and let it rest for 30 minutes. In the meantime, in a container, place the flour, salt, black pepper and the rest of the sweet paprika and garlic in powder and mix.
Then take the chicken legs and pass them over the mixture, enchantment Both sides. Soak them quickly in cold water and pass them on the flour again. In a pan, put the oil and bring over medium heat. Put the chicken legs in the pan and fry until golden brown. Transfer to a container with paper napkin and then serve.
Chicken brands
Ingredients
- 1.5 kg of leather without chicken breast
- 2 tablespoons of lemon juice
- 1 peeled and chopped onion
- 2 peeled and wrinkled garlic cloves
- 1/2 cup of hot water tea
- 100 ml of dry white wine
- 200 g of laminated mushrooms of Paris
- Salt, ground black pepper, green smell and olive oil to taste
Methods of preparation
In a container, put the chicken, salt, black pepper and lemon juice and mix. Cover with plastic movies and let it rest for 30 minutes. Then, in a pan, add the olive oil and bring over medium heat. Add the pieces of chicken and brown both sides. Transfer to a container lined with paper towel and set aside.
In another pan, put the olive oil and bring over medium heat. Add the garlic, onion and brown. Add the chicken, water and wine white and mix. Connect with salt and green smell and cook for 10 minutes, stirring occasionally. Add the Paris mushroom and cook for another 5 minutes. Turn off the fire and serve then.
Fricassê chicken
Ingredients
- 2 breasts and fatty chicken breasts
- 170 g of green corn
- 200 g of Cremosa Cagliata
- 300 g of sour cream
- 1 cup of water
- 100 g of full olive
- 50 g of grated Parmesan
- 150 g of sliced mozzarella
- Salt and potatoes to taste
Methods of preparation
In a blender, put the green cornCagliata, sour cream and water. Beat up to a homogeneous mixture. Transfer to a pan and add chicken, olive and salt. Bring over medium heat to cook up to cream, stirring constantly. Then turn off the heat and arrange the mixture in a refractory. Cover with mozzarella, grated cheese and straw potatoes. Bake in a preheated oven at 180 ° C until golden brown. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
