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- chicken breast
- 4 slices of bacon
- 6-7 pinches
- 2 capsicums
- salt pepper
- 4 slices of cheese
- salt pepper
Preparation time: less than 60 minutes
RECIPE PREPARATION Chicken breast with baked bacon:
Bone the chicken breast and then divide each part in half so we get 4 servings. Place the chicken fillet in a tray and season. Cut the mushrooms into slices, kapia straw, place the peppers on top of the chicken, then the mushrooms half the amount, cover the mushroom bacon again, cover the tray with aluminum foil and bake for 30 minutes. After 30 minutes, take the foil, put the cheese slices, grated Parmesan cheese and leave for another 5 minutes.
Pasta with chicken, bacon and cheese in the oven
Whenever you don't know what to cook, when you're tired of that and the other and you're out of ideas, it's good to know that in the pantry you will always have something, a bag of pasta, rice, barley, lentils and in the fridge a piece of bacon, cream, vegetables, etc. So it's time to put your mind to work and plant something. So did I: I took the bag of pasta and opened the fridge where I found a piece of bacon, cheese, half a chicken breast, in the freezer a bag of some peas and that's how I planted pasta with chicken, bacon and baked cheese.
And how many more recipes do I have, you just have to look in the menu in the pasta section.
It is not mandatory to follow the recipe, this is just a starting point for what you will find around the house. But I assure you of the success of a quick, tasty and filling dish!
- 300 g of any kind of pasta
- 250 g chicken breast
- 200 g bacon
- 250 g frozen peas
- 300 g cheese (I put one part cheese one part cheddar)
- 200 g cream with a minimum of 32% fat
- 30 g of flour
- 200-250 ml of milk
- 30 g vegetable oil
- 30 g butter
- 1 teaspoon basil
- Salt and pepper to taste
Step by step method
Put the pasta to boil in salted water and after they have boiled, strain them and set them aside. Put a tablespoon of oil and mix them so that they do not stick. We scald the peas and take them out in the cold water, then we put them aside.
We cut the julienne the bacon and the chicken breast. In a large frying pan, fry the bacon in a tablespoon of oil, then add the chicken and fry it over high heat, add the peas. Season with salt, pepper and a teaspoon of basil.
From the remaining oil, the remaining flour, butter and milk we will make a bechamel sauce as follows: put the butter, oil and flour (in a saucepan large enough to put all the ingredients) and fry them for 3-4 minutes after which we add all the milk at once. Using a spiral wire, mix quickly and continuously until it binds and boils the sauce, add the cream and bring to a boil.
Add all the ingredients, half the amount of grated cheese and give the final taste.
Put everything in a tray suitable for the oven and cover with slices of the remaining cheese or we can put it grated. Bake for 20-25 minutes at 180 degrees. A fast, consistent meal and you certainly solved the problem "what else to do with food".
Now I let you get to work, not before I wish you more cooking and good appetite!
Chicken breast wrapped in bacon
A recipe for Sunday, I combined what I saw on an Italian forum with what I had in the fridge.
1 chicken breast (600g)
approx 250g sliced bacon
3-4 cloves of garlic
100 g olives
150 ml white wine
oil, salt, pepper
Cut the chest in half, wash it and wipe it well. Season, pass the breast through the aromatic herbs, wrap it in bacon and tie it.
Put a little oil in a bowl of Jena, then place the pieces of breast and slices of zucchini, olives and whole cloves of garlic.
Add the wine, put a foil on top and bake for 25 minutes on low heat and then about 10 without foil.
Serve with rice. It's easy and it's done pretty quickly.
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