- 2 kilograms of potatoes
- 500 g boiled chicken breast
- 1 larger onion
- 2 eggs
- margarine for greased potatoes
- cheese, grated cheese, sour cream (optional)
- Sos Bechamel:
- 25 g margarine rama
- 25 g flour
- 250 ml of milk
Preparation time: less than 90 minutes
RECIPE PREPARATION Potatoes stuffed with chicken breast:
Choose the potatoes, peel them, cut them in half and grease each half of the potato with margarine. Put a cube of margarine on each potato and then put them in a tray lined with aluminum foil and a little margarine. Put them in the preheated oven and leave them to cook. While the potatoes are cooking, prepare the filling: the chicken breast together with the onion is finely chopped, passed through a meat grinder. After chopping them, mix them with eggs and greenery and matches with salt and pepper. Try the potatoes with a fork, and if the fork enters them easily, it means that they are baked. Remove from the oven and leave to cool. After they have cooled, empty them in the middle. with a teaspoon (carefully so as not to break). After we have emptied them in the middle, we fill them with the meat composition, and then we put them in a tray. In a kettle we put the melted butter on low heat, and when they have melted, take the kettle off the heat, add the flour and mix quickly so as not to become lumpy. on low heat and mix a little more then pour the milk and mix until it thickens. This sauce is poured over the potatoes and put in the oven for 10-15 minutes. When they are au gratin on top they are ready. Serve hot with cheese or grated cheese, sour cream.
After 25-30 minutes after putting the potatoes in the oven, take them out and put cubes of margarine on top (as at the beginning).
Recipe Baked potatoes stuffed with chicken and mushrooms
This recipe started from a more meticulous one, which I make regularly and I will soon repeat it to share with you. But now I wanted something faster and just as tasty.
Ingredients (4 servings):
- 4 large potatoes
- a large chicken breast
- 600-700 grams of mushrooms
- green parsley
- olive oil
We start by boiling the chicken breast and mushrooms. When they have boiled, we put them to cool so that they can be cut. Meanwhile, peel the potatoes, cut them in half lengthwise and dig them in the middle until they are thick enough so that they do not break. Grease a pan with oil, place the potato halves, sprinkle with oil, salt and pepper & # 8230
Cover with aluminum foil and bake for 15-20 minutes.
Meanwhile, cut the chicken breast into small cubes, do the same with the mushrooms and grate the cheese. Heat 2-3 tablespoons of olive oil in a pan, add the chicken breast and stir continuously until it begins to brown slightly.
When it acquires a light golden hue, add the mushrooms and continue to mix until the mushrooms are lightly fried.
At the end we stop and add 50-100 gr cheese as we want the potatoes to come out, more dietary or not. We keep a little cheese for decoration.
With the filling thus obtained, we fill the potato halves. Garnish with finely chopped parsley and grated cheese, then bake for another 10-15 minutes, this time we do not cover the dish.
Serve the potatoes while they are still warm, along with a fresh sauce.
Equally tasty are:
7 comments for
Recipe Baked potatoes with chicken and mushrooms
Comment by cineva93 on July 27, 2010 at 08:12
hhmmmm & # 8230 I would be interested in a stuffed carrot recipe
Comment by Larisa on July 27, 2010 at 10:43 am
if you find carrots big enough to be cut in half and dug in the middle & # 8230. with pleasure
Comment by cineva93 on July 27, 2010 at 12:25
Well, you're a chef & # 8217 boss: you dig them out, you fill them up & # 8230 we just look at the pictures and lick our noses: d
Comment by Radu on July 28, 2010 at 12:35
I've never tried a recipe with stuffed potatoes before, but that catches my eye. I know what I cook on the weekends: potatoes stuffed with chicken, mushrooms and cheese.
Comment by ella on August 5, 2010 at 19:48
Well, what do we do with the potato core, we just don't throw it away?
Comment by Larisa on August 5, 2010 at 19:54
Hi Ella, and welcome to PapaBun
I'm glad I piqued your interest
as for the potato core, I threw it away
but it can be used: I think it can be boiled and then fried in very little butter, mixed with urda and dill and so we fill the potato halves partly with mushrooms, partly with any kind of cheese and boiled potatoes
Comment by elisa on March 9, 2012 at 20:42
I replaced the cheese with mozzarella (it's the only dairy product mine eats: -s) and they came out very very good !!
If you like it, share it with your friends!
4 boneless chicken breasts
14 potatoes smaller than the size of a walnut
Karmis Fit Up spices for meat dishes
Parmesan cheese (optional)
For the filling:
150g chicken breast (I used some strips that fell from the market for stuffing)
100g seedless olives
Finely chopped green parsley to taste
Vegeta to taste
For the sauce:
2 tablespoons margarine
2 tablespoons flour
1 l milk
3 tablespoons sour cream
6 cloves of garlic
vegeta salt and pepper to taste
Karmis Fit Up spices for cheese, eggs and Kefir
Method of preparation:
Peel an onion, finely chop it and put it in a frying pan with oil.
We wash the mushrooms, cut them into slices and add them to the pan over the onion.
We cut the chicken breast strips into very small cubes and put them in the pan over the onion and mushrooms.
Season everything with vegeta to taste, add the finely chopped olives and parsley, pass the whole composition with the blender, until you get a paste and fill the chicken breasts, in which I made a pocket with a knife beforehand.
Put the stuffed peppers in a bowl and grease them with plenty of margarine and season them with Karmis Fit Up spices for meat dishes, then put them in a special cellophane bag for baking in the oven.
We peel the potatoes, wash them, grease them with plenty of margarine and season them with Karmis Fit Up spices for meat dishes and add them to the bag next to the chicken breasts. We put it in the oven for 40 & # 8211 50 minutes. 15 minutes before the baking time expires, break the bag and leave it uncovered in the oven to brown a little.
In a frying pan, put 2 tablespoons of melted margarine, add 2 tablespoons of flour and let it brown a little (attention! It must not burn). Over we add milk, Karmis Fit Up spices for cheeses, eggs and kefir and sour cream, then mix with a blender. Add the cleaned garlic cloves and put them on the small grater beforehand and season with salt, pepper and vegeta. Leave everything on the fire for about 10 minutes, stirring constantly, so that it doesn't stick to the bottom of the pan.
Over the chicken breast, we can sprinkle grated Parmesan cheese when serving.
2 comments. Leave new
Hi, I agree with all the ingredients and how to prepare it except margarine. With margarine I ruined the whole recipe. This product should not exist on anyone's table.
It depends on your tastes, Anca. Margarine can be replaced by butter without any problem.
Ingredient: 4-5 bell peppers, 300 g minced chicken (breast), 150 g rice, spices for chicken, salt, pepper, 2 eggs, 200 g tomato juice, 2 onions, oil, parsley
Preparation: fry the chopped onion in a little oil, add the meat, salt, pepper, chicken spices and half of the tomato juice. After the meat has changed color, remove the mixture from the heat. Boil the rice a little and add it over the meat, stirring, then put the eggs. Cut the caps of the peppers, remove the spine and the ribs and fill the peppers with the above composition. Put in the oven in a bowl with oil, water and the rest of the tomato juice, on low heat for about 25 minutes. Then garnish with parsley and serve with sour cream.
If you are eager to enjoy something good, see this recipe for peppers stuffed with chicken. She's insane!
Quick pan with pork neck and baked potatoes
We invite you to watch the quick pan video recipe with pork neck and baked potatoes:
Step 1. Wash clean and cut the vegetables into strips. Wash and then cut the meat into cubes.
Step 2. Put a tablespoon of oil in a pan and add the meat. Brown well over high heat. When ready, remove the meat to a bowl and set aside to cover.
Step 3. Put the vegetables in the pan from which you removed the meat. Cook the vegetables until they soften and take on a slight browning color.
Step 4. Then add the meat to the pan. Season with salt, pepper and thyme. Then add balsamic vinegar and a teaspoon of honey. Stir several times to blend.
Step 5. In an oven tray lined with baking paper, place the potatoes cut into quarters in length. Sprinkle olive oil, salt and rosemary over the potatoes. Mix the potatoes by hand to catch all the oil and spices. Put the potatoes in the oven for 30-35 minutes at 220 degrees.
Step 6. We wish you good appetite and increase the cooking of the quick pan recipe with pork neck and baked potatoes.
Quick pan with pork neck and baked potatoes & # 8211 Delicatese.Net
Cut the potatoes into rounds and add salt and pepper to taste, a teaspoon of thyme and olive oil, and then place on a yena tray.
To make the Bechamel sauce, you have to melt the butter in a saucepan and mix it well with the flour. Gradually add the milk, stirring vigorously with the whisk, so that it does not remain lumpy. Add salt and pepper to taste over the sauce, then simmer for 5 minutes. Allow the sauce to cool, then pour it over the composition in the pan. Sprinkle mozzarella on top and bake for 25-30 minutes at 200 degrees Clesius.
-4 tablespoons of sunflower oil
-2 tablespoons olive oil
-a teaspoon of ground black pepper
-a teaspoon of paprika
-a teaspoon of dried thyme
-a tablespoon of tomato paste
For the Bechamel sauce
-a ground black pepper powder
Stuffed chicken or poultry drum
Stuffed chicken or poultry drum is a special, tasty and good-looking recipe. It's chicken skin (any kind of bird), stuffed with organs and poultry, spiced, garlic, like a drum.
Delicious result, and as an aspect, you see for yourself.
I also made 2 videos, so that everything could be seen extremely clearly & # 128578
I had too many roosters and they were fighting, beating the poor chickens and that upset me a lot, so my husband came in and did the cleaning: he cut 5 roosters. I have 2 more to sing, that's all. At 40 chickens it's a little, but we don't want hatching eggs & # 128578
My husband and I were talking about what to make of roosters and Doru came up with the idea: stuffed rooster, drum type. Hm, beautiful. If you like it. I liked the idea and set off
That's what it looks like at the end. Like it or not? & # 128578
2. Prepare the filling
The skinless chicken meat, together with the other chicken and organs, are boiled in salted water, bay leaf, allspice, pepper and vegetables. Froth as many times as needed and let it boil until the meat is very well cooked. The cooking time depends on the type of bird: if it is a poultry, it boils immediately, if it is a country bird & hellip..changes kalimera & # 128578 Boils for a few hours, so I will not give you an exact time.
When the meat is well cooked, remove and leave to cool, and the soup is strained and stored.
The meat and organs are cut into not very small cubes and seasoned. Add salt and the rest of the spices, freshly ground (pepper, dried hot pepper, thyme). Grind the garlic and add it to 200 ml of soup, then strain it over the meat. Mix everything.
See what meat and what yellow soup we had & # 128578 If it's from the roosters we raised, it shows.
Spicy potato breast salad
Potato, the most versatile and cheapest vegetable, can be integrated into a lot of recipes. From the banal puree and the classic french fries, to salads or more complex recipes.
The recipe we present to you today is a very simple, but delicious one. A filling salad, which you can serve hot or cold, with hot sauce and pieces of Gorgonzola cheese.
- 300 g chicken breast
- 800 g potatoes
- 1 red onion
- 2 stalks celery (celery)
- For dressing:
- 150 g of mayonnaise
- 80 g hot sauce
- 2 teaspoons mustard seeds
- 1 teaspoon chopped parsley
- 70 g Gorgonzola cheese
Cut the chicken breast fillets, season them with salt and pepper and fry them on a hot pan with a drizzle of oil.
Put the washed potatoes, whole, in salted water. Let it boil for 20-30 minutes or until the fork enters them.
Cut the potatoes into strips and the chicken breast into strips. Wash the celery stalks and cut them into cubes. Cut the julienne red onion. Put all the ingredients in a large bowl, in which you can mix.
For the dressing, mix the mayonnaise, hot sauce, mustard seeds, salt, pepper and parsley. Mix well and pour over the salad. Garnish with diced Gorgonzola cheese and extra hot sauce if desired.
You have to see it too.
Potatoes stuffed with chicken breast and celery
Potatoes stuffed with chicken breast and celery from: potatoes, chicken breast, carrots, parsnips, celery, onions, butter, dill, oil, salt, pepper.
- 8 large potatoes
- a chicken breast
- 4 carrots
- a parsnip
- a slice of celery root
- an onion
- 50 g butter
- 1/2 dill connection
- 2-3 tablespoons oil
Method of preparation:
Grease the potatoes with oil, wrap in cling film and place in the oven tray. Leave for 45 minutes. Meanwhile, the meat and vegetables are boiled.
Once cooked, drain the juice, which is stored, and chop on the robot. Add a little soup, if the mixture is too dry, add butter and season with salt and pepper.
Cut the baked potatoes into quarters, fill with the meat mixture and sprinkle with dill.