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Chicken breast in hazelnut crust

Chicken breast in hazelnut crust


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Mmmmmmmmmmmmmmmmmm .... and the rest we leave free rein to the imagination .....

  • 4 slices of chicken breast
  • 400 gr hazelnuts (fried)
  • 200 gr butter
  • salt to taste

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken breast in hazelnut crust:

1. Wash the chicken breast slices and beat them very lightly as for snails.

2. Blend the hazelnut powder in a blender.

3. Put a hazelnut powder on a parchment sheet, spread each piece of salted breast already (according to taste), then put a layer of hazelnut powder on top ... and then roll it, squeezing it lightly. Roll it well in hazelnut powder and place it in the pan.

We do the same with all the slices.

Melt the butter in a kettle and then pour it over the chicken.

Bake in the oven ... in a maximum of 40 minutes ... depending on the oven ... it's ready ... and it's incredibly good!


  • Serve hot, next to a creamy cream or garlic sauce.
  • For plating this dish, you can opt for a minimalist arrangement: cut the chicken breast strips taken out of the oven into long bars and place next to them 2-3 tablespoons of sauce.
  • You can use other spring greens in this recipe to flavor the chicken: dill, larch, stevia, etc.
  • Use LaProvincia sliced ​​chicken breast if you want your chicken pieces to be cut evenly
  • You can also prepare this recipe with wings or chicken breasts. The taste of the chicken varies from one organ to another, so use which part of the chicken you prefer!
  • To get a more crunchy crust, use an extra 2 tablespoons of breadcrumbs.
  • If the composition with greens does not bind, add a beaten egg as for the omelet. Mix well and you will get a homogeneous composition!

Suitable gaskets:

  • cream sauce
  • garlic sauce
  • tomato salad
  • coleslaw
  • cucumbers in vinegar.

Chicken breast in white sauce

An important step in cooking meat and especially chicken breast, with an almost neutral taste, is flavoring. Pay attention to this aspect, and the chicken will turn into a special food. In this recipe we do this not only by rolling the meat through spices before frying, but we also cook it over low heat in a white sauce.


600 g of chicken breast or 8 chicken hammers

Wash the chicken well. If you use chicken breast, cut it into equal medium pieces. Mix well in a bowl the honey with the pepper, crushed garlic, oil, salt. lightly grow the chicken and grease it with the honey sauce. Finely grind the hazelnuts and then sprinkle them on the chicken. They will stick easily to the honey sauce. Put the chicken on the baking sheet, in a tray and leave it in the hot oven for 40 minutes. Turn the meat once every 15 minutes. Good appetite!


600 g of chicken breast or 8 chicken hammers

Wash the chicken well. If you use chicken breast, cut it into equal medium pieces. Mix well in a bowl the honey with the pepper, crushed garlic, oil, salt. lightly grow the chicken and grease it with the honey sauce. Finely grind the hazelnuts and then sprinkle them on the chicken. They will stick easily to the honey sauce. Put the chicken on the baking sheet, in a tray and leave it in the hot oven for 40 minutes. Turn the meat once every 15 minutes. Good appetite!


Chicken breast stuffed with chorizo, in pepper crust

400g chicken breast
a bunch of green basil
4 dried tomatoes
150 g Chorizo
200g hazelnuts
300g baby spinach
200 g of roasted hazelnuts
1 onion
2 cloves of garlic
1 tablespoon grated ginger, fresh
1 tablespoon cooking oil
1 can of coconut milk
2 tablespoons soy sauce
3 tablespoons mango chutney
a peppercorn knife tip
salt and pepper

Method of preparation

Cut chorizo ​​into small pieces about 1 cm and pull into the pan. Mix the walnut kernel with the beaten egg white until it thickens and add 10 g of sugar, spread the walnut kernel on a baking sheet and place in the preheated oven at 170 degrees for 6-8 minutes. Make a "pocket" in the chicken breast and fill the chopped basil with chorizo ​​and walnut pralines.
Grind the pepper with its mortar and knife. Add the pepper and salt to the chicken breast and place in an aluminum foil.
Place in the oven for 8-10 minutes at 170 degrees. Remove the aluminum foil and put it on the grill for 2-3 minutes on each side.

The spinach is cleaned of the tails, washed and pan-fried with butter and a clove of finely chopped garlic.

1. Put the hazelnuts in the blender. Peel a squash, grate it and chop it in oil. Add the crushed garlic and ginger and cook together for another minute.
2. Add the hazelnuts, coconut milk, sauce and let the sauce boil for a few minutes. Season with pepper, salt and pepper. Serve the sauce hot.


How to prepare chicken breast roll

  1. Cleanse 1 chicken breast LaProvincia of bone and skin and cut it into slices, as for schnitzels.
  2. Beat the slices of meat and then add them salt and pepper.
  3. cut 1 bunch of green onions and finely chop 1 hot pepper . Heat the two together with pepper for about 7 minutes.
  4. After you stop the fire, add 1 bunch of parsley finely chopped, 1 ¼ spinach cups chopped and 200 g mozzarella cut into cubes.
  5. Spread the meat on a meat grinder, evenly distribute the fried mixture and roll the meat carefully. Secure the roller with toothpicks or thread.
  6. Preheat the oven.
  7. Mix the egg whites from 2 eggs with a teaspoon of water in a bowl.
  8. Put 6 tablespoons breadcrumbs in a plate.
  9. Roll out the egg whites, then through the breadcrumbs and arrange them in a non-stick pan covered with baking paper. Leave the chicken rolls in the oven for 30 minutes.
  10. Take the rolls out of the oven and enjoy the taste!

Chef's tips for chicken breast roll

  • The chicken breast is beaten in a hermetically sealed plastic bag to avoid detaching pieces of meat and scattering them.
  • The chicken roll can also be made with bacon and cheese, mushrooms and cheese and dill, but also in many other combinations, depending on your preferences.
  • If you want the crust of the roll to be crispier, you can beat the eggs whole, without separating the yolks.
  • There is also the option of frying the rolls. But, in order for the preparation to be really healthy, we recommend that you make it in the oven.
  • The rolls can be served simple, as appetizers, or with a light vegetable garnish. We recommend you try fresh salad or pickles next to this delicious dish.
  • Green beans with garlic are a delicious garnish for chicken rolls when you want to serve them for dinner.
  • If you want to repeat the recipe, but have a different color, you can complete it with a kapia pepper and replace the parsley with dill.
  • Don't forget to remove the thread or toothpicks when serving the rolls, to avoid accidents.

Chicken breast roll, good for parties

The chicken roll recipe is often used by party hosts who want to put appetizers on the table. You can prepare it whenever you want to cook a playful and tasty dish.

The rolls can be prepared for lunch, dinner, as appetizers or for the little ones' packages. Everyone in the house will enjoy your delicious idea. Good appetite!


Chicken breast tender with parmesan

Chicken breast tender with parmesan, so tender that all you need is a fork and a garnish or a salad next to it.

Indeed, this recipe makes chicken breast, which often comes out so dry that you can't even eat one that you will fall in love with irretrievably and will certainly enter your new list of simple dishes, fast but also very tasty.

And now I don't brag about myself, I say that because everyone who tasted it said that they never ate such a soft chicken breast made in the oven.

Tendered in yogurt and with a crispy Parmesan crust, it is a delicacy that I invite you to make at home and you will certainly not regret it, on the contrary, you will recommend it to others. So I invite you to stay together for the list of ingredients, but also the simple way of preparation.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

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We thread the chicken breast into pieces with a thickness of 6-7 millimeters. Season with salt and pepper.

Grease the chicken with yogurt sauce and leave it for half an hour at room temperature.

After a while, drain the chicken breast well from the yogurt sauce and place it on a tray lined with baking paper.

To the yogurt left after draining, add mayonnaise, half the amount of grated Parmesan cheese and mix.

Grease the chicken fillets with the yogurt composition.

Distribute the remaining amount of Parmesan cheese evenly.

Bake in the preheated oven for 15-18 minutes or until nicely browned.


4 pcs, chicken breast, salt, pepper and paprika, 100 ml olive oil, seed mix, 100 ml cooking cream, 100 ml brandy, 100 gr gorgonzola blue cheese, 200 gr yellow and cherry tomatoes, 100 gr radishes, 1 iceberg lettuce, 100 g mustard, 100 ml balsamic vinegar, 100 g honey

The chicken breast is sliced ​​thinner, seasoned with salt, pepper and paprika, then passed through a seed mix and pulled into a hot grill pan greased with a little oil.

Melt the gorgonzola in another pan. Add a little brandy and flambe, then add the cream and simmer until a thick sauce results.

With this interesting sauce, glaze the chicken breast during serving. Separately, prepare a salad of colorful cherry tomatoes with radishes and iceberg lettuce. For dressing, use, to taste, mustard, honey, balsamic vinegar, olive oil and salt.