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Stuffed zucchini and chicken tandoori

Stuffed zucchini and chicken tandoori

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The skinless thighs are seasoned with salt, pepper, tandoori spice, dye, add yogurt and mix. Leave the meat in the fridge for at least 30 minutes.

I put the meat in the pan and left it on low heat with the lid on until it almost dropped, I took the lid off and left it to brown a little.

The Mexican vegetables are pan-fried with a little oil and seasoned with salt and pepper.

The zucchini is cleaned, cut in half, the seeds are removed and filled with vegetables. Put the stuffed pumpkin halves in a yena tray with a little water, cover with foil and bake for 20 minutes, until the zucchini is soft.

Stuffed chicken

1 chicken
1 onion
1 zucchini
1 bell pepper
1 clove of garlic
Half an eggplant
200 grams of butter
2 teaspoons basil
2 teaspoons marjoram
2 teaspoons rosemary
grated peel of a lemon

The stuffed chicken is perfect for a dinner with family or friends. The special flavors of spices and vegetables make this recipe special.

Crush 3-4 cloves of garlic and rub them with butter. Add the daisy, basil and a little rosemary.

Wash the chicken well and lift the skin slightly and add the butter cream.

Put slices of zucchini, eggplant, onion, bell pepper and the rest of the rosemary inside the chicken.

On a tray lined with baking paper and place the chicken with the rest of the garlic cloves.

Sprinkle with olive oil and leave in the oven at 180 degrees for at least 1 hour.

Tips : from time to time, when the chicken is in the oven, sprinkle with a little white wine.

Stuffed chicken breast

1. Clean the spinach leaf by leaf and scald it in salted water for a few minutes, then let it drain. Coarsely chop the spinach when it has cooled, mix it with the rubbed butter, Parmesan cheese and breadcrumbs.

2. Cut the breasts in half, cut them in half, salt them and sprinkle a little paprika. Grease with gorgonzola on the inside, in a thicker layer, then add a tablespoon of spinach.

3. Grasp the two parts with a toothpick. Heat oil in a pan and fry the chicken breasts on both sides. Take them out on a paper towel to drain the fat.

4. Wash the zucchini and tomatoes, slice them and fry them on the hot grill for a few minutes. Put them on a plate, sprinkle them with a little oil, lemon juice and a pinch of salt, and on top, put a piece of chicken cut wide, rosemary and a few olives.

SECRET. You can give up gorgonzola, but prepare the filling in the evening. Rub 100 g of butter until creamy, then add the drained spinach, Parmesan cheese and a little lemon juice. Put everything in a foil and roll so that you get a thin stick. Put in the freezer, and before frying, divide the bar into four and put a piece in each chicken breast.

2 pieces of chicken breast
300 g spinach
1 tablespoon butter
200 g gorgonzola
1 zucchini
2 tomatoes
1 tablespoon parmesan
1 tablespoon breadcrumbs
1 tablespoon olive oil
sweet Boya
lemon juice

Zucchini stuffed with chicken and pepper

4 zucchini., 250 gr chicken breast fillets., 2 red peppers., 2 eggs., 1 dill., 50 ml extra virgin olive oil., 100 gr cheese., 2 tablespoons sour cream., Salt, pepper. freshly ground pink, 1 teaspoon dried tarragon.

Difficulty: low | Time: 50 min

Chicken breast stuffed with spinach and blue cheese

Spinach is washed well in several waters and boiled as needed in salted water, and when it is ready drain the water if necessary. Finely chop the onion and heat it in oil, then add the boiled spinach and leave for another 5 minutes. Season to taste. We cut the cheese pieces.
The chicken breast is left whole and beaten like a snail. Salt and pepper.
On each piece of breast we put spinach and pieces of blue cheese, then roll. We tie the rolls either with food thread or we catch them with toothpicks.
Grease a pan with olive oil and place the rolls. Put the tray in the oven for an hour until the rolls are browned. Cut the zucchini into slices and bake on the grill.
Serve the stuffed chicken breast, cut into slices, on a bed of zucchini sprinkled with lemon juice and olives.

The recipe proposed by: Andreea Mihaela Lazar (andu4bidden)

Stuffed zucchini and chicken tandoori - Recipes

250 g bean pods, fideluta
500 g chicken breast
a little paprika
an onion
a carrot
half a red Kapia pepper
little thyme, thyme, basil and parsley (dried)
80 g of rice
500 g tomatoes
5 halves of zucchini (peeled and seeded and washed)
60 g cheese
two fresh basil leaves
a bay leaf
a few black peppercorns
a few strands of green parsley
about 200 ml of oil
the water
Put a saucepan of water on the fire, along with a teaspoon of salt.

Remove the mustaches from the sheaths, wash and put them in boiling water. Leave it there for about half a minute, then take it out and let it cool.

Wash the chicken breast, cut into large pieces and chop on a food processor, then cook in 5-6 tablespoons of oil with a little salt and paprika.

Peel onions, wash and chop.

Peel a squash, grate it and squeeze the juice.

The seeds of the Kapia pepper are removed, then washed and chopped.

Scalded sheaths are finely chopped.

Put all these vegetables over the chicken breast, together with the dried herbs (a little thyme, thyme, basil and parsley) and a glass of water and let it boil.

After the water drops, wash the rice and put it over the vegetables, then add 250 g of washed tomatoes, peeled and given by the robot. Boil the composition until it drops.

Turn on the oven to heat.

The halves of the zucchini are placed in a pan with 100-150 ml of oil, sprinkled with salt and filled with the composition of vegetables and chicken breast. In the pan, add a little salt, 250 g of washed tomatoes, cleaned of tails and given by the robot, then fill with water to the mouth of the pan. Cover the zucchini with aluminum foil and put the pan in the oven.

After the pumpkins have penetrated, remove the foil, and add grated cheese over the pumpkin, and in the pan add two fresh basil leaves, a bay leaf and a few black peppercorns. Put the pan back in the oven until the cheese melts.

Zucchini stuffed with chicken breast and bean pods are served with chopped green parsley.

Peel a squash, grate it and cut it in half. Dig their inside with a teaspoon until you get a boat. Make sure you remove all seeds.

In a large frying pan, fry the finely chopped onion with a little olive oil, then add the garlic. After a minute, add the finely chopped tomatoes and the minced chicken and let it boil for 2-3 minutes. Season with salt and pepper to taste and let everything cool. At the end add the beaten egg, mozzarella and Italian spices.

Place the pumpkin boats in a tray lined with baking paper and fill them with the obtained composition. Sprinkle Parmesan and breadcrumbs on top.

Bake the zucchini for 30 minutes in the preheated oven at 180oC. When they are ready, sprinkle the finely chopped parsley on top.

Pui Tandoori & # 8211 indian delight

I should call the preparation, in fact, & # 8220 semi-Tandoori chicken & # 8221, because I made it on the grill and not in the traditional round clay oven. But I can assure you that, even so, it was extraordinarily good. Originally from northwestern India, Tandoori Chicken involves marinating chicken pieces in a fragrant and spicy yogurt with garam masala, garlic, ginger, cumin and hot paprika. Indian saffron (called turmeric or turmeric) gives the dish a yellow color, and in most restaurants red food coloring is added, which I avoided.

For this recipe, the pieces of boned chicken breast also work, but it dries a bit hard, which is why I prefer hammers.

& # 8211 chicken hammers 8 pcs. (1 kg)
& # 8211 yogurt 400 g
& # 8211 hot paprika 2 tbsp
& # 8211 the juice from a lemon
& # 8211 grated ginger 1 tbsp
& # 8211 garlic 4 puppies
& # 8211 turmeric half a teaspoon
& # 8211 garam masala half a teaspoon
& # 8211 chimion 1 teaspoon
& # 8211 ground coriander 1 tsp
& # 8211 ground pepper 1 tsp
& # 8211 salt, oil
& # 8211 possibly, for serving, a small onion and lemon slices

Using the tip of a knife, remove the skin from the washed chicken hammers. Also with the knife, make some cuts on the hammers, up to the bone, so that the flavors penetrate well into the meat. In a small bowl, mix the juice of half a lemon with a tablespoon of paprika and a pinch of salt.

With the resulting sauce, rub the chicken hammers well, including the cuts made. In a larger bowl, place the yogurt (usually one tablespoon for each hammer), grated ginger, crushed garlic, remaining tablespoon of hot paprika, teaspoon ground pepper, turmeric, garam masala, teaspoon cumin, teaspoon of ground coriander, the juice of the other half of the lemon and a pinch of salt.

Mix very well, until you get a homogeneous composition, put the hammers in the marinade, spray a little oil on top and put the bowl, covered, in the refrigerator. The chicken must be left to marinate overnight. The next day, remove the hammers, remove the excess marinade from them and place them on the oven grill. Leave them for 30-35 minutes, until they brown a little.

Serve the hot hammers, possibly with slices of onion and lime next to it. If you want, you can serve a delicious garnish rice with spices.

Sweet potato stuffed with chicken and ricotta

Ah, the wonderful sweet potatoes, this incredible vegetable that makes you think of carrots, classic potatoes and pumpkins alike. Take such a potato, larger, leave it in the microwave for a while, then scoop it out. With the pulp thus obtained, mixed with cooked chicken, with a green onion and a little ricotta, you will obtain a composition with which you will fill the peeled potato peel. Take a look at what super sweet potato you created!

This one recipe for pumpkin stuffed with tuna and pepper it is easy to prepare and offers us another way to eat such tasty pumpkins. It is a recipe specific to summer, when pumpkins are found in local production and in combination with tuna are delicious.

Put on the fire a pot with 3 l of water. Cut the zucchini in half and remove the core, which you leave aside.

When the water has boiled, soak the zucchini for 4 minutes. Then take them out and let them drain.

Chop the onion and put it in oil, to harden, in a higher pan. Chop the diced peppers and add them to the heat, then the chopped zucchini core, capers, sugar, vinegar and chopped parsley. Then add 2 tablespoons of water and cook for 10 minutes.

Put the tuna in a strainer and drain it well of oil or juice (depending on what canned tuna you have). You mix it in the composition and leave it for another 2-3 minutes.

With this composition, fill the halves of the pumpkin.

Take a dish that goes in the oven, grease it with a little oil and put the zucchini in it. Fill in the bowl and 1 teaspoon of broth and 3-4 tablespoons of water and put in the oven for 15-20 minutes.

Recipe of pumpkin stuffed with tuna and pepper it's ready, and you can use baby spinach leaves when assembling the plate (it's a simple suggestion!).


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