Chicken rolls with dried apricots in sauce

Chicken rolls with dried apricots in sauce

To prepare you will need:

chicken breast (fillet) — 6 pcs
dried apricots — 100 g
walnut — 50 g
sesame — 1 tsp
parsley
salt

For the sauce:

Kiwi — 2 pieces
orange juice — 1 glass
starch — 1 tbsp. spoon

Cooking method:

Wash the breasts, dry and cut in half lengthwise.

Each steak repel and salt.

Dried apricots, nuts and herbs scroll through a meat grinder, mix and add sesame.

In each chicken piece wrap dried apricot sausage and nuts

Roll up with a roll and tie with a string.

Fry the finished rolls on vegetable oil over high heat with the lid closed.

With the cold rolls to remove the thread.

Prepare the sauce.

Boil the juice, add the finely chopped kiwi, boil on a small fire for 10 minutes, gradually add starch, cook for another 3 minutes.

Rub the mass through a sieve and pour over the rolls sauce.

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Canned saury puree soup

Canned saury puree soup

Ingredients:

Saury, canned in its own juice — 300 g
Medium sized peeled potatoes — 4 pcs.
Medium carrots peeled — 1 pc.
Peeled onion — 1 pc.
Tomatoes (large) — 2 pcs.
Vegetable oil — for frying
Salt — to taste
Pepper to taste
Bay leaf — to taste
Chopped dill and parsley — to taste

Cooking:

  1. Onion cut into half rings. Cut potatoes and carrots into cubes. Stew the onions and carrots in butter until soft. Add chopped tomatoes. If desired, they can be pre-skinned. You can put out only tomatoes, put everything else together with potatoes in water.
  2. Put the potatoes in a pan of boiling water, cook for about 10 minutes. Then add vegetables, canned saury, bay leaves and cook the soup until done. Then, removing the bay leaf, chop the soup with a blender, boil to remove it from the fire. Pour the finished soup into plates and add chopped greens.

Cold fish soup with canned salmon

Cold fish soup with canned salmon

Ingredients:

Salmon in own juice — 1 can
Tomato juice — 500 ml
Fresh cucumber — 1 pc.
Chicken Egg — 1 pc.
Sour cream — to taste and desire
Parsley — 4 sprigs
Green onions — 15 g
Salt — to taste
Pepper to taste

Cooking:

Egg boil hard-boiled, cool in cold water, then clean and chop. Cucumber to clear from the skin and cut into small cubes. Chop finely green onions. Mix egg, onion and cucumber in the tureen. Pour all tomato juice, add pepper and salt to your liking. Add fish from the jar. Sprinkle with chopped parsley. Serve with sour cream soup.

Indian salad with chicken and avocado

Indian salad with chicken and avocado

Ingredients:

Vegetable oil — 1 tbsp. l
Chicken Breast — 500 g
Cumin — 3 tsp.
Iceberg lettuce (coarsely chopped) — 0.5 pcs.
Avocado (sliced) — 2 pcs.
Toasted Toast — 250 g
Red onion (finely chopped) — 0.5 pcs.
Mint leaves — 100 g
Macadamia oil — 2 tbsp. l
Lemon juice — 1.5 tbsp. l

Cooking:

  1. Heat the vegetable oil in a large skillet over medium heat. Sprinkle cumin with chicken and fry for 7-8 minutes on each side or until golden brown. Transfer to a plate.
  2. Cut the chicken into small pieces. Place the salad, avocado, chopped toast, onion, mint and chicken in a large bowl. Drizzle with macadamia oil and lemon juice. Season and mix.

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Mexican salad with chicken

Mexican salad with chicken

Ingredients:

Chicken fillet — 4 pcs.
Cabbage — 0.5 pcs.
Yellow sweet pepper — 1 pc.
Cherry tomatoes — 10 pcs.
Lemon — 0.5 pcs.
Parsley and / or cilantro — 1 bunch
Olive oil — 4 tbsp. l
Paprika — 2 tsp.
Cumin — 1 tsp.
Black pepper — 0.25 tsp.
Brown sugar — 0.5 tsp.
Salt — to taste
Greek yogurt — 2 tbsp. l
Flapjacks (optional) — 4 pcs.

Cooking:

  1. Prepare a spice mix. Mix the paprika, cumin, black pepper, salt and brown sugar. Lightly grease chicken fillet with olive oil and sprinkle with spices. Put in the fridge for at least 30 minutes (preferably at night) so that the chicken marinates.
  2. In a pan with olive oil, fry the chicken fillet over medium heat and add the juice of half a lemon. Remove the chicken from the plate and cut into cubes.
  3. Chop cabbage and greens, chop the sweet pepper into cubes. Put the cabbage and pepper on a plate (or warm cake), add cherry tomatoes and chicken cut in half. Sprinkle with herbs and use Greek yogurt as a dressing.

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