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Chicken breast steak

Chicken breast steak

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We wash the chicken breast, then we beat it like a schnitzel.

Season, sprinkle the rosemary over the meat and place it in a pan greased with a little olive oil.

Pour the soy sauce and put in the oven on the right heat until it is ready.

Absolutely delicious!

1 kg duck breast, salt and pepper, oil (for steak) 1 kg pitted cherries (frozen), 1-2 tablespoons honey, 1-2 tablespoons balsamic vinegar reduction, a pinch of salt, 1 tablespoon lemon juice ( for cherry sauce) 800 g puff pastry, 1 egg, black sesame, berries for decoration (for serving)

Grate the duck breast on the skin side, close to the meat, then rub lightly with coarse salt, sprinkle with a little pepper and fry in a pan greased with a little oil, first on the skin side, for 3 minutes, then and on the other side, for another three minutes. Continue to cook the duck breast in the oven for 15 minutes, then keep covered until ready to serve.

For the cherry sauce, put all the ingredients in a blender container and turn into a compact, viscous sauce.

For the puff pastry sticks, thaw the puff pastry, grease with beaten egg and cut into long, thin strips. Place the strips in the tray on baking paper, then sprinkle black sesame seeds over them and bake at 200 degrees for 10 & # 8211 15 minutes.

The same authentic taste regardless of the times

From rom & acircni, to rom & acircni. A family business and a 100% Romanian brand, an important player in the agri-food segment in Romania, LaProvincia is one of the most respected and local producers of poultry meat.

With a suitable number of farms, LaProvincia has all the certifications specific to modern retail, self-sustaining through its own agriculture necessary for farms.

We dedicate ourselves to the whole activity of the process and implicitly of the finished product because the authentic taste of Romanian chicken must reach each of us.

Book Review: Roast Chicken and Other Stories

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With Nigel Slater, Nigella Lawson and Jamie Oliver among the current British chefs-or-cooks, it seems to me that some of the most interesting food and dining ideas come from across the shore with a British accent. Now enter Simon Hopkinson, with Fried chicken and other stories.

Like his compatriots, Hopkinson is deeply interested in making and eating food that evokes emotions and memories. Simply skip the introduction and you will see that this is not a book about having dinner on the table, but about making the meals that matter. Hopkinson delights in honest ingredients and recipes that accentuate the taste over aesthetics, with a voice that is perfect for anyone who loves a glass of wine and a good discussion while chopping.

As the title suggests, fried chicken is one of Hopkinson's great loves, rubbed with butter and simply seasoned with a lemon and a little thyme is not a new recipe, but such a perfect one will not need another . I was skeptical about the brazed endive, slowly dizzy for two hours (as he himself mentions, it seems to be a very long time), but this man knows his chicory - it was wonderful. And in terms of petit pot au chocolat, it's more cream than cream: an intensely rich dessert, with a dark "crust" that hides a silk underneath.

Organized alphabetically by ingredient with whimsical illustrations, Hopkinson makes the fresh acquaintance while offering new thoughts on everything from anchovies and mushrooms (porcinis) to saffron and, my personal favorite, "pieces of pork and bacon bits."

If you enjoy reading cookbooks, you will want to get ready Fried chicken and other stories. And if you like to cook, you won't want to leave the stove until spring if you stay with Hopkinson in the kitchen.

Twenty-one years ago, in a conference room far, far, far away - well, in San Francisco - Robin Davis sat down with the team at Book Chronicles to brainstorm what would become The Star Wars Cookbook: Wookie Cookies and Other Galactic Recipes. The biggest challenge of this mission? Writing a cookbook in six weeks, without a single mistake, would satisfy even the most ardent Star Wars fans and be a test of time.

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Dear Marge, my friends and family think I'm a control man because I don't want them in my kitchen when I work. He even teases me and completely ignores the fact that I don't want everyone to stand in my little kitchen while I try to get food out for dinner. I find it very fun and I have to focus on what needs to be done to get everything pleasantly beautiful and on the table while it is still hot.

Dear readers, you may not realize it, but Apartment Therapy Media is a kind of weird and weird corner of the internet. We've started going back to the good old days of blogging, when you could just scroll through your thoughts, ideas, and create a page, throw in a bad photo or two, and then open this pretty empty box at the bottom called Comments to see what people will say return. Over the years, as we added more writers with more perspectives, more readers came for the trip.

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Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. The first time I saw the phrase "hot pepper chicken", I assumed it was a wrong impression. Surely someone wanted to write "pizza", I thought. But it's not a mistake. Chicken with pepper is not a pizza it is just a way to describe a chicken breast covered with pizza toppings.

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  • Brine
  • 1 large boned chicken breast (approximately 700 g-800 g)
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 2 bay leaves
  • 250-300 ml water
  • a few allspice berries
  • marinaded
  • 1 teaspoon of honey
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon of paprika
  • 1/2 teaspoon ground pepper

Tricks for a delicious steak. It is extremely simple to keep its flavor

Many times, we try to change the natural taste of the steak, through all sorts of mixtures that we put the pieces of meat in for a whole day, hoping to have a good and appreciated taste. But the steak is good natural, without influences from other ingredients. All we need to know are some tricks that all great chefs apply.

Here's what you need to make the most delicious steak:

- take the meat out of the fridge 30 minutes before cooking.

- wash it with cold water and leave it at room temperature for half an hour, so that it is not cold when you put it on the grill or wok.

- Dampen it before cooking with dry kitchen towels so that there is no water on the surface.

- grease it with a little olive oil.

- the pan you prepare it, regardless of its shape and name, must be heated before putting the meat - you can do the test with water: sprinkle the pan with a little water, if it forms like bubbles before it evaporates, it means that it is enough. & icircncinsă.

- put the meat that you season only to the end with salt and pepper.

Nutritional information

  • Kcals 457
  • Fatty 15.2 g
  • saturate 4.4 g
  • Carbohydrates 34.2 g
  • Sugars 7.2 g
  • Fiber 5.5 g
  • Protein 43.1 g
  • Salt 2.5 g

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Italian style chicken breast

The series of Italian recipes continues! Very good! This is a very simple recipe, and extremely tasty. It is an easy and inventive way to transform an ordinary chicken breast into something delicious. You will definitely like it! Mediterranean cuisine strikes again!


  • chicken breast
  • sliced ​​tomatoes
  • fresh basil leaves
  • white mold cheese (I used an Italian one, something Piedmontese, but I miss my name & # 8211 you can use any cheese that melts easily)
  • salt, pepper, dried marjoram, dried oregano
  • parmesan race (optional)

Cut the chicken breast in half to support it. If necessary, beat lightly to flatten. Salt, pepper and season with oregano and marjoram. Fry the chicken breast in a pan with a little olive oil. When it is ready on one side, it turns, and when it is almost done, put slices of tomatoes, basil leaves and then a slice of cheese on top of it. Put a lid on the pan and leave for 2-3 minutes, until the cheese melts. That's all. Place it on the plate, and if you want, you can sprinkle grated Parmesan cheese on top. Good appetite!

Method of preparation

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.

Method of preparation

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.


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