We have here gathered all our recipes with chicken breast. Let yourself be inspired and serve delicious food with chicken breast. Order your chicken breast in Romania and let’s start. Uhm!
MARINATED CHICKEN BREAST WITH WARM DRESSING
(60+ MINS)
Ingredients
Number of servings
Marinade
1 DL water
4 tablespoons rice vinegar
2 tablespoons fine-grained fresh ginger
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons of sugar
½ teaspoon coarse salt
4 chicken fillets
Salad
200 g of fresh sugar peas in thin slanted strips
1 liter of fine-striped Romaine salad
¾ liters of head salad in smaller pieces
4 large, blue plums in thin boats
10 g butter
¼ teaspoon coarse salt
Warm dressing
1 DL water
40 g of cold butter in small pieces
Accessories
320 g of loose rice, parboiled eg jasmine rice (approx. 4 dl)
Here’s how you do it
Marinade
Stir all the ingredients together. Clean the meat for any. Tendons and obstacles. Put the chicken meat in a freezer bag and pour the marinade. Close the bag tightly and let the meat marinate in the refrigerator for approx. 1½ hours.
Salad
Pure sugar peas, the 2 kinds of salad and plums on 4 large plates.
Let the butter become golden in a pan. Pick up the chicken pieces (save the marinade). Brown the chicken pieces approx. ½ min. on each side with heavy heat. Turn down to low heat and step up the pieces approx. 6 min. on every side. Remove the meat from the pan, sprinkle with salt and leave the chicken pieces resting for approx. 10 min.
Warm dressing
Remove any pieces of meat from the pan. Pour the marinade into the pan and add the water. Cook the mixture for approx. ½ min. Take the pan off the heat and whip the cold butter, a little at a time. Taste the dressing.
When serving
Cut each chicken breast into two slices and slant them on the salad. Drizzle with a little dressing and serve the rest in a bowl next to it.
CHICKEN BREAST WITH NECTARINES, ALMONDS AND HONEY
Ingredients
Number of servings – 4
6 nectarines (about 600 g)
4 chicken fillets
1 teaspoon coarse salt
Freshly ground pepper
25 g butter
2 small finely chopped cloves of garlic
2 teaspoons mustard seeds
75 g coarsely chopped almonds
1 tablespoon finely chopped fresh rosemary leaves
L dl freshly squeezed lime juice
3 tablespoons of honey
1 teaspoon coarse salt
4 fresh rosemary dishes
Garnish
Fresh rosemary sprig
Accessories
240 g of coarse bread
Here’s how you do it
Cut 4 of the nectarines into boats and place them in a small roasting pan. Season the chicken fillets with salt and pepper and place them on top of the nectarines.
Cut the last 2 nectarines into fine cubes. Melt the butter in a small thickly-bound saucepan and garlic, mustard seeds and almonds easily. Add the nectarine and rosemary and sweat them for a moment. Bring lime juice and cook for a moment. Then stir in honey and season with salt and pepper. Spread the mixture over chicken fillets and nectarine boats in the roasting pan. Place a rosemary sprig on each chicken fillet. Step right in the oven – until the chicken fillets have passed through.
Cut the meat into slices and prepare with nectarines. Serve with coarse bread and quark. Decorate with fresh rosemary dishes.
Cooking time
Ca. 20 min. at 200
