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Recipe for preparing chicken breast papanasans with mushrooms

Recipe for preparing chicken breast papanasans with mushrooms


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Papanas preparation recipe


The chicken breast is divided with the help of a sliced ​​knife.

Put each slice between 2 films and beat lightly with a wooden hammer until it increases in width. Remove only the film on top, pepper and put a spoonful of mushroom filling with cheese. Wrap with film. The received roll is rolled through flour poured into a flat plate, until the flour is soaked on all sides of the roll. Arrange on a clean wooden bottom.

Do the same with the other slices of chicken breast.

Leave the rolls for about 10 minutes on the wooden bottom, in order to soak the flour in the meat, it is slightly moistened.

Heat a larger pan in diameter, with oil over a normal heat (not too hot). Mix eggs and a pinch of salt with a fork in a wider bowl.

All the papanas are rolled again in flour, then in mixed eggs and fried in a well-heated pan, always rolling them in oil until an egg yolk is caught around them, after that, lower the heat and fry for about 10- 12 minutes, sometimes on one side, sometimes on the other side of the papanas until they get a golden color.

Preparation of the filling:

Peel and cut the onion into thin slices, wash and slice the mushrooms, peel and chop a little. All these products are fried in a hot pan with oil for about 10 minutes. Pour into a sieve to drain the oil. Meanwhile, grate the hard cheese, grate it and add it to the fried mushrooms. Add dill to taste, and chopped black pepper.

Mix well. we use the filling after it has cooled well

be careful - do not add salt, because cheese will give it a salty taste, and dill, after cooking, always gives a saltier taste to food.

They are served hot or cold, they are just as tasty.


Chicken breast with bechamel sauce and mushrooms

Chicken breast with bechamel sauce and mushrooms from: chicken breast, paprika, mushrooms, thyme, green onions, parsley, salt, oil, pepper, butter, milk, flour.

Ingredient:

  • 800 g chicken breast
  • sweet Boya
  • 600 g mushrooms
  • green thyme
  • 1-2 links green onions
  • 1 link parsley
  • salt
  • 50 ml oil
  • peppercorns and ground

For the bechamel sauce

Method of preparation:

Peel and wash the mushrooms, cut into slices and fry in hot oil with chopped green onions and paprika. Sprinkle with a little water and simmer.

Separately, wash the chicken breast, season with salt, pepper and thyme, sprinkle with oil and put in the oven.

Meanwhile, prepare the bechamel sauce. Melt the butter, quench with sifted flour, season with salt and pepper, add the hot milk and mix gently until you get a sauce the consistency of ciulamala.

After the chicken breast is browned, pour the white sauce and the hardened mushrooms and leave them in the oven for a few more minutes. Serve with thyme and green parsley.


What are the differences between couscous and bulgur?

Couscous is a semi-preparation of durum wheat semolina granules, crushed, compressed and steamed. Couscous does not require boiling but only scalding with water or hot soup. In a few minutes it absorbs hot liquids and swells. It is used mainly in North Africa (Maghreb) but also in the Middle East (less).

We talked at length about the differences between couscous (couscous or couscous) and bulgur here in the recipe of bulgur with tomatoes, garlic and basil.

Bulgur is a mix of shelled cereals, broken into large pieces, pre-cooked and then dried. Durum wheat is generally used. The cuisine of the Near and Middle East uses intense Bulgarian, including it in very tasty recipes. It is an alternative to rice.

We find both couscous and bulgur in trade, in all supermarkets. They are packed in boxes or bags.

You can follow the preparation instructions on the package or you can apply a general rule (which always worked for me): 1 part dry couscous to 2.5 parts water or soup. This way it will absorb all the liquid and will not be watery. About 2-4 servings come out of 250 g of dried couscous (depending on whether it's a garnish or if it's the main course).


Chicken breast papanasan recipe with mushrooms - Recipes

Ingredient:

one kg of chicken breast
2-3 eggs
5 tablespoons flour
oil for frying

Filling:
200-300gr of fresh mushrooms
80 gr. CHEESE
an onion
3-4 cloves of garlic
ground black pepper
dill to taste

Method of preparation:

The chicken breast is divided with the knife into slices.
Put each slice between 2 films and beat lightly with a wooden hammer until it increases in height. Remove only the film on top, pepper it and put it with a spoonful of cheese mushrooms. Wrap with film. The received roll is rolled through flour poured into a flat plate, until the flour is soaked on all sides of the roll. It is arranged on a clean wooden bottom.

Do the same with the other slices of chicken breast.
Leave the rolls for about 10 minutes on the wooden bottom, in order to soak the flour in the meat, it is slightly moistened.

Heat a larger diameter pan with oil over a normal heat (not too hot). Mix eggs and a little salt with a fork, in a wider bowl.

All the papanas are rolled again in flour, peeled through mixed eggs and fried in a well-heated pan, always rolling them in oil until an egg yolk is caught around them, after that, lower the heat and fry for about 10-12 minutes, sometimes on one side, sometimes on the other of the papanas until they get a golden color.

Implant preparation:
Peel and cut the onion into thin slices, wash and slice the mushrooms, peel and chop a little. All these products are fried in a hot pan with oil for about 10 minutes. Pour into a sieve to drain the oil. Meanwhile, the hard cheese, grate through a grater and add to the fried mushrooms. Also add dill to taste, and chopped black pepper.
Mix well. We use the implura after it has cooled well
attention - no salt is added, because the cheese will restore its salty taste, and dill, after cooking, always gives a saltier taste to the food.

They are served hot or cold, they are just as tasty.

If you have several papanasi to prepare for the holiday meal, fry them on the pan for a few minutes, in order to wrap the egg on all sides of the papanas and then bake them in the preheated oven at 200 C for 10-15 minutes.

They are served at the table cut into portions with mussels prepared from pancakes with salted stuffing of cow's cheese and cheese.
The combination of taste is wonderful.


Pleurotus mushroom recipes

This is the perfect recipe for the days when you are planning a barbecue and you need fasting / vegan options. Even if this burger is fasting, it has an incredible taste of grilled chicken breast and I am absolutely sure that it will impress even those who do not fast or are not vegan.