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Chicken Zucchini Boats

This is a simple stuffed zucchini recipe which is ready in less than an hour. The main ingredients are chicken breast, zucchini and mozzarella. To spice things up, we’ve added some fresh basil, seven spices powder, chili paste and honey when stir-frying the chicken.

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Ingredients Needed for Chicken Zucchini Boats

3 garlic cloves, slices
2 tablespoons of vegetable oil
1 cup tomato sauce
4 basil leaves, fresh
½ teaspoon seven spice
1 teaspoon chili paste
salt
pepper
7 ounces of chicken breast, cut into small pieces
½ teaspoon paprika powder
6 baby corns
1 teaspoon honey
½ teaspoon soy sauce
4 zucchini
5 ounces of low moisture mozzarella, shredded
½ cup yogurt
1 red onion, round slices

How to Make Chicken Zucchini Boats

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Heat 1 tablespoon of vegetable oil in a skillet and throw the garlic slices in it.
  3. Add the tomato sauce and the basil.
  4. Add the seven spices, chili paste, salt, and pepper.
  5. Stir and simmer the sauce. Set aside.
  6. Meanwhile, heat the remaining vegetable oil in a skillet and add the chicken pieces.
  7. Start cooking the chicken and add the paprika, baby corn, honey, and soy sauce.
  8. Stir and cook until the chicken is well done.
  9. Cut the zucchini and scoop out their flesh to make zucchini boats.
  10. Stuff each zucchini boat with tomato sauce and chicken mixture.
  11. Top them with shredded mozzarella, then transfer to a baking dish.
  12. Bake for 35 minutes.
  13. Serve with yogurt and red onion.

Chicken Noodle Stir-Fry

Want to enjoy a quick meal tonight? Then we highly recommend this noodle recipe. It’s got everything you need: chicken breast, cabbage and noodles cooked with soy sauce and honey. If you want to bring some new flavors, add a few orange slices and a few almond flakes for a bit of crunch.

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Ingredients Needed for Chicken Noodle Stir-Fry

2.5 ounces of rice noodles
5 ounces of chicken breast, thinly sliced
1 tablespoon vegetable oil
1 teaspoon chili paste
2 garlic cloves
0.5 ounce ginger, chopped
1 tablespoon rice vinegar
3.5 ounces of red cabbage, shredded
2 tablespoons of soy sauce
1 tablespoon honey
½ orange, sliced
1 tablespoon almond flake

How to Make Chicken Noodle Stir-Fry

  1. Add the noodles in a bowl and cover them with hot water.
  2. Allow the noodles to soak for 7 to 10 minutes or until they just start separating.
  3. In the meantime, heat the oil in a skillet over medium-high heat.
  4. Add the chicken, and cook it for 10 minutes. Add the chili paste, garlic, ginger, rice vinegar, and stir well to coat the chicken.
  5. Add the cabbage and cook it for 2-3 minutes.
  6. Add the soy sauce, honey, add the orange slices and sprinkle the almond flakes on top. Cook for another minute and add the noodles.
  7. Stir and keep on heat for 2 more minutes.

Chicken, Potato Mash and Mozzarella Cups

Do you have some leftover chicken breast? Then you have found the perfect excuse to make these wonderful individual ramekins! With additions like crispy tortilla, mashed potatoes, tomato sauce, mozzarella, and eggs, they make for a delicious meal, with no cutback on flavor!

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Ingredients Needed for Chicken, Potato Mash and Mozzarella Cups

2 tortillas
2 potatoes
2 tablespoons of sweet corn
2 teaspoons of chili flakes
3.5 ounces of chicken breast, cooked, thinly sliced
4 tablespoons of tomato sauce
2 eggs
½ cup mozzarella, shredded

How to Make Chicken, Potato Mash and Mozzarella Cups

  1. You can start with the mashed potatoes.
  2. Peel the potatoes and slice them into cubes. Add them to a saucepan and cover them with cold water. Add a pinch of salt. Bring the water to a boil. Cook for about 20 minutes, until fork tender. Drain the potatoes and mash them, adding a bit of milk and butter to get a smooth consistency.
  3. Preheat the oven to 360°F/180°C.
  4. In order to make 1 tortilla circle, cover the first tortilla with 1 ramekin and slice around it. Remove the excess tortilla and put the tortilla circle aside. Do the same with the second tortilla.
  5. Take the two ramekins and top each with 2-3 tablespoons of potato mash, 1 tablespoon of sweet corn, half of the chicken, 2 tablespoons of tomato sauce, 1 egg, and 1/4 cup of shredded mozzarella.
  6. Add the ramekins into the oven and bake them for 20 minutes.

Creamy Chicken and Veggie Stew

Running out of ideas on what to cook? Well then, how about a nice, old fashion chicken stew. So, get yourself some chicken breast and veggies, and serve them dipped in a creamy, savory white sauce! Throw in some pizza dough, which will crisp in the oven and soften in the sauce. Expect no leftovers.

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Ingredients Needed for Creamy Chicken and Veggie Stew

3 ounces of butter
2 tablespoons of flour
⅔ cup chicken stock
⅔ cup heavy cream
salt
pepper
1 teaspoon seven spice
10 ounces of leftover chicken breast, sliced
2 carrots, sliced
1 cup peas
1 egg
7 ounces of store-bought pizza dough
3 cherry tomatoes, sliced in halves

How to Make Creamy Chicken and Veggie Stew

  1. Preheat the oven to 360°F/180°C.
  2. Heat a saucepan over medium fire and melt the butter. Add flour to thicken it, and pour the chicken stock. Whisk until the mixture becomes thick and dry.
  3. Add the heavy cream and constantly stir until the sauce becomes smooth and creamy. Season with salt, pepper and seven spices. Add the chicken, carrots, potato, and peas. Lower the heat and simmer the mixture for about 8-10 minutes. When ready, add the stew in an enamel saucepan.
  4. Crack the egg and whisk it. Use it to brush the top of the saucepan and cover it with the pizza dough. Use a fork and superficially pinch the dough. Once you’ve added it, brush with the remaining egg wash.
  5. Bake in the oven for 25 minutes.
  6. Before serving, cut through the pizza dough, and transfer the stew in bowls. Serve it with a touch of parsley on top.
Slow-Cooker Chicken Tikka Masala

Slow-Cooker Chicken Tikka Masala

There is a known fact that Indian dishes can be so creamy and so flavored and this one makes no exception. By using the slow-cooker you get an extra-tender chicken breast, which pairs perfectly well with the yogurt. Serve this with an aromatic cucumber salad and cooked rice.

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Ingredients Needed for Slow-Cooker Chicken Tikka Masala

For the tikka masala:

1 onion, diced
1 cup canned tomatoes
¼ tablespoon tomato sauce
2 garlic cloves, crushed
1 teaspoon garam masala
6 ounces of chicken breast
¼ cup water
salt
pepper
½ cup heavy cream

For the salad:

½ medium cucumber, chopped
¼ cup fresh coriander leaves, chopped
salt
1 tablespoon lemon juice

How to Make Slow-Cooker Chicken Tikka Masala

  1. For the tikka masala:

    Add the onion, canned tomatoes, tomato sauce, garlic, and garam masala to a slow cooker. Mix them using a spatula, then add the chicken breast on top of the mixture. Add the water, season with salt and pepper, cover with the lid and cook on high for 4 hours.

  2. Shred the tender chicken meat using 2 forks and mix. Add the heavy cream, mix more, cover with the lid, and again, cook on high for 2 hours.
  3. For the salad:

    Add the cucumber, coriander, and lemon juice to a smaller bowl. Season with salt and mix.

  4. Serve the tikka masala together with the salad and some cooked rice.
Eggplant Schnitzel Casserole

Eggplant Schnitzel Casserole

Check out this filling and satisfying casserole. It’s full of the flavors of breadcrumb-coated chicken breast and eggplant. Fry them, and then bake them. You can add mozzarella for a creamy twist. The cheese brings a soft hint to a hearty combo.

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Ingredients Needed for Eggplant Schnitzel Casserole


For the schnitzels:

7 ounces of chicken breast
salt
pepper
½ cup flour
½ cup breadcrumbs
2 eggs
2 tablespoons of milk

For the eggplant:

vegetable oil
½ eggplant, thickly sliced
1 tablespoon olive oil
salt
pepper

For the casserole:

1 tablespoon vegetable oil
1 onion, diced
2 garlic cloves, crushed
1 cup tomato sauce
salt
pepper
3 ounces of mozzarella, sliced

How to Make Eggplant Schnitzel Casserole

  1. For the schnitzels:

    Place the chicken breast on the work surface, hold it flat, and slice it horizontally into 3 approximately equal pieces.

  2. Season with salt and pepper on both sides, then cover each piece with a plastic wrap and tenderize it using a mallet.
  3. Add the eggs and milk into a smaller bowl and whisk. Transfer the egg wash onto a smaller tray plate.
  4. Add the flour and breadcrumbs each into smaller tray plates. Cover the tenderized meat pieces with flour, egg wash, and breadcrumbs.
  5. Fill a 9-inch (24 cm) skillet halfway with vegetable oil and heat it over medium heat. Fry each chicken piece until golden brown, or for 8 minutes on each side. Set aside.
  6. For the eggplant:

    Heat the vegetable oil in a skillet over low heat, add the eggplant slices, season with salt and pepper, drizzle with the olive oil, and cook them on both sides until golden brown. Set aside.

  7. For the casserole:

    Heat the vegetable oil in a skillet over low heat, then add the onion and garlic. Stir and cook until the onion starts to soften, then add the tomato sauce, season with salt and pepper, and stir for 30 seconds or so. Cook until the mixture starts bubbling.

  8. Transfer it to a 10 x 5 x 2 inch (25 x 13 x 5 cm) baking dish. Place the fried chicken pieces, eggplant, and mozzarella slices, alternatively and in an overlapping manner in there. Bake for 15 minutes at 360⁰F/180⁰C.
  9. Garnish with basil and sage.

Beef Tenderloin With Asparagus and Bell Pepper

Are you starting a new diet? If you don’t know what you can eat besides salads and chicken breast, you can always go for beef. But in order to cut down on calories, eat it with non-starchy vegetables. We have the perfect recipe for you: beef tenderloin with asparagus and bell pepper.

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Ingredients Needed for Beef Tenderloin With Asparagus and Bell Pepper

½ red bell pepper
½ yellow bell pepper
½ asparagus
1 tablespoon vegetable oil
5 ounces of beef tenderloin
salt
chili flakes
1 tablespoon butter
pepper

How to Make Beef Tenderloin With Asparagus and Bell Pepper

  1. Start by chopping bell peppers into small dices and removing the heads of the asparagus.
  2. Cut the meat into small chunks. Heat a skillet, add vegetable oil and start frying the meat.
  3. Season it with salt and chili flakes and fry until the meat gets a dark brown color.
  4. Separately, heat another skillet. Add bell pepper dices while leaving room in the middle for the butter. Add it and let it melt.
  5. Add asparagus, season with salt and pepper and leave on heat for 1 more minute.
  6. Serve beef alongside vegetables.

Hot and Sour Soup

Wood ear mushrooms, chicken breast, tofu, a lot of chili, vinegar, and eggs – it sounds like a Chinese-style soup? Well, this is a classic hot and sour soup, and you should totally try it!

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Ingredients Needed for Hot and Sour Soup

3 cups of chicken stock 2 cups of water 7 ounces of tofu, cut into cubes 5 ounces of chicken breast, cut into medium cubes 1 chili pepper, seeds removed, chopped 1 teaspoon chili sauce ¼ cup tomato sauce 1 teaspoon chili seasoning mix 1 teaspoon white wine vinegar 2 eggs, whisked 1 spring onion, slices ¼ cup cheddar, shredded 2 pork chops

How to Make Hot and Sour Soup

  1. Put the chicken stock and water in a large saucepan on medium heat.
  2. Add the carrot slices, tofu, and chicken. Bring the soup to a boil.
  3. Add the chopped chili, chili sauce, tomato sauce, chili seasoning mix, and white wine vinegar in a bowl. Set aside this hot sauce.
  4. Add the wood ear mushrooms and the hot sauce.
  5. Season with salt.
  6. When the carrot and chicken are cooked through, lower the heat and add the whisked eggs gradually, while you stir continuously.
  7. Serve the soup with spring onion and, if you want, add some more chili on top.

Creamy Cucumber Salad

Looking for a side dish to work with your chicken breast? A good choice could be this healthy cucumber salad. And to make use of the large cucumber, we’ve mixed half of it in a wonderful creamy dressing, just waiting to be tasted!

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Ingredients Needed for Creamy Cucumber Salad

1 cucumber
2 tablespoons of mayonnaise
1 ounce celery leaves
¼ cup white wine
½ red onion, thinly sliced
2 ounces of celery, chopped
5 ounces of chicken breast

How to Make Creamy Cucumber Salad

  1. Use a vegetable peeler and shred about half of the cucumber into long and thin slices. Cut the remaining half into large chunks.
  2. In order to make the dressing, add these chunks in a large blender. Add celery leaves, mayonnaise, and white wine. Blend everything until smooth.
  3. Use a large salad bowl and add the shredded cucumber, red onion, and chopped celery. Pour the creamy dressing over the salad and toss well.
  4. You can serve this salad with grilled chicken breast.
  5. To cook the chicken breast, first season the meat with your favorite spices and a little bit of olive oil. Then place it on a heated grill. Cook it for about 7 minutes per side.
  6. Enjoy!
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