Ingredients

• 600 g. of chicken liver
• 2 eggs
• 1 spoon of mineral water
• 1 tea spoon with flour
• dry crust
• vegetable oil
• 800 g. of Mexican mixed vegetables
• olive oil
• salt, pepper

Cooking Procedure:

1. Boil the chicken liver for 3 min.
2. Leave it to chill up. Salt and pepper it.
3. Scramble the eggs and add the mineral water and the flour.
4. Lubricate the chicken liver in it.
5. Then pass them through the dry crust.
6. Fry them in hot vegetable oil.
7. Salt and pepper the vegetables.
8. Fry them in olive oil, for 10 min, at medium temperature.
9. Serve the chicken livers with the vegetables.

Ingredients

• 800 g. of chicken liver
• 400 g. of potatoes
• 50 ml. milk

The salad: tomatoes, cucumbers, green salad, leek, lemon juice

• vegetable oil
• salt, pepper

Cooking Procedure

1. Boil the chicken liver, at medium temperature, for 10 min.
2. Salt and pepper them.
3. Fry the chicken liver for 5 min.
4. Boil the potatoes.
5. Make mashed potatoes with the milk.

The salad:

1. Cut the leek and salt it.
2. Leave it for 30 min with the lemon juice.
3. Cut the vegetables and mix them up with the leek and the oil.
4. Serve the chicken liver with the mashed potatoes and the salad.

Ingredients

• 350 g. of bacon
• 8 chicken joints
• 400 g. of mushrooms
• 300 g. of cream
• parsley
• olive oil
• salt, pepper

How to cook it

1. Fry the bacon for 2 min on each side.
2. Salt and pepper the chicken joints.
3. Fry them in olive oil until they are ready.
4. Boil the mushrooms for 5 min.
5. Fry them in olive oil for 3 min.
6. Pour the cream and stir for 2 min.
7. Cut the parsley.
8. Put on the plate first the bacon, on top the chicken joints and on top of those the mushrooms with the parsley.

Ingredients for two

• 750 g. of chicken breast
• 200 g. of black olives
• 2 potatoes
• 3 tomatoes
• 1 onion
• olive oil
• salt, pepper

Cooking Procedure

1. Cut the chicken breast, the potatoes, the onion and the tomatoes small.
2. Salt and pepper them.
3. Fry the chicken breast, the potatoes and the onion in olive oil for 3 min., then add 1 cup of hot water and continue to stir for 5 min.
4. Add the tomatoes and the olives.
5. Put the food in the oven, at medium temperature, for 15 min.

Grilled chicken recipes are among the healthiest ones. Chicken meat, and especially the breast, is fat-free and not so rich in cholesterol. This is why chicken is one of the main ingredients in many diet food recipes

Ingredients for two

• 600 g. chicken chest
• 1 spoon vegetable oil
• 12 wood sticks
• salt, pepper
• 300 g. of cucumbers
• vinegar
• olive oil

For the sauce:

• 125 g. peanut butter
• 20 ml. soy sauce
• 20 g. chili pepper paste
• 2 spoons pea butter oil
• 7 green onions
• 200 ml. coco milk
• ½ green lemon
• 1 tea spoon black sugar
• 1 part from the garlic

How To Cook This Chicken Recipe

1. Cut the meat big enough so you can stick it.
2. Salt and pepper the meat.
3. Fill the wood sticks with the meat.
4. Fry the meat on the grill or on a pan, in olive oil. If you have a Stainless Steel Grill, use it, because it is the perfect option for grilling chicken meat
5. Sprinkle from time to time with olive oil.

The cucumber salad:

1. Slice the cucumbers. Salt them.
2. Add vinegar and oil. Mix up.

The sauce:

1. Fry the green onions and the chili pepper paste, in the peanut oil, for 2 min.
2. Add the coco milk, the garlic, the pea butter and the soy sauce.
3. Stir for 3 min.
4. Add the half-green lemon’s juice.
5. Stir for 2 min and leave it to chill up.
6. Pour it over the meat.

Serve with the cucumbers salad. If you want a variation, you can try to use chicken and rice with all the above ingredients. Just make sure you boil the rice separately and throw away the water.

I know several stuffed chicken breast recipes, so the choice was difficult on which one to publish today. Usually, chicken breast is known to be a bit difficult to swallow. This is probably the reason why cooks and housewives all over the world thought to make it more supportable and actually turned it into a great dish, by inventing the stuffed chicken breast.

Stuffed Chicken Ingredients

• 1 chicken
• pressed cheese (depends on the chicken size)
• leek (depends on the chicken size)
• 4 potatoes
• mushrooms
• eggs
• olive oil
• salt, pepper

How to cook stuffed chicken breast

1. Empty the chicken.
2. Cut the potatoes 1 inch thick.
3. Cut the leek small.
4. Grate the pressed cheese.
5. Scramble the eggs. Salt and pepper them.
6. Mix them up with the leek and the pressed cheese.
7. Stuff the chicken with the mixture.
8. Sew the chicken, up to the butt, leaving a small opening.
9. Put olive oil and water on a big tray.
10. Place the chicken in the middle of a tray; the potatoes and the mushrooms around.
11. Put the tray in the oven, at medium temperature for 20 min.
12. Take it out and sprinkle it with the oily water from the tray.
13. Repeat the operation every 10 min.
14. Leave it in the oven until is ready (depends on the chicken size).

This tasty meal can be served as an appetizer or as the main course, if so you wish. Put some pickles aside, as they go very well together with all chicken breast recipes, not only with this particular one.

There are many easy chicken recipes which can help us cook better and faster, for the happiness of those people we cook for, be them our kids, our husbands or our friends. When cooking chicken, one of the main advantages, compared to other types of meat, is that it gets done in a shorter time. Although I’m not a big fan of chicken breast (I’d rather take the legs and wings), I discovered that there are recipes which give a special flavor and make the meat taste much better. This chicken quinces recipe is one of my favorites. Children love it, too, I suppose that’s because of the caramel sauce.

Ingredients for two

• 600 g. of chicken chest
• 1 kg. of quinces
• ½ cup of sugar
• vegetable oil
• 1 teaspoon of flour
• 1 spoon of sour cream
• salt

Cooking Procedure

1. Cut the chicken chest in medium cubes. Salt it.
2. Fry them for 2 min. Add 1/2 cup with hot water and stir for 8 min.
3. Add the flour and make a white sauce with the cream.
4. Cut the quinces in medium cubes.
5. Fry them for 3 min. Add 2 spoons with hot water.
6. Continue to stir for 5 min.
7. Put the sugar on a pan with oil.
8. Make a caramel sauce.
9. Add the chicken chest with the white sauce and quinces.
10. Put it in the oven, at medium temperature, for 10 min.

Ingredients for two portions

• 1 kg. of small beans
• 500 g. chicken breast
• 2 onions
• dill
• tomato sauce
• vegetable oil
• salt

Cooking procedure:

1. Cut the chicken breast in pieces.
2. Grate the onions.
3. Fry in vegetable oil the chicken breast and the onions, for 3 min.
4. Add 100 g. of hot water and stir for 5 min.
5. Boil the small beans for 10 min.
6. Pour it over the meat and the onions and stir for 10 min.
7. Cut the dill and put in after you took the pan off the fire.

The same recipe can be done with chicken joints.

Ingredients

• 2 cauliflowers
• 4 chicken joints
• 2 onions
• 3 spoons of flour
• 100 g. of sour cream
• vegetable oil
• olive oil
• salt, pepper, paprika

Cooking procedure

1. Boil the chicken joints for 15 min. Salt and pepper them.
2. Fry them in olive oil 5 min on each side.
3. Detach the cauliflower’s bouquets.
4. Boil them up to the point when they are ready to be eaten, but not too soft.
5. Keep the remaining water.
6. Cut the onions small. Salt them.
7. Put them in the vegetable oil, at a medium temperature, for 2 min. Add 10 spoons of from the remaining water. Boil for 8 min.
8. Add 1 spoon with flour. Stir. Add 5 spoons from the remaining water. Stir.
9. Add 1 spoon with flour. Stir. Add cream for the flour not to stick. Stir.
10. Add the third spoon with flour. Stir. Add the rest of the sour cream.
11. Mix up with the cauliflower and the chicken joints.

The same recipe can be done with chicken breast.

Ingredients for two:

• 500 g. of chicken breast
• 5 endives
• 100 g of red bell pepper
• 3 potatoes
• 200 g. of mayonnaise
• 1 lemon
• salt, pepper

Cooking procedure:

1. Boil separately the chicken breast and the potatoes. After that, leave them to chill up and cut them small.
2. Add the salt and the pepper.
3. Cut the endives and the bell peppers in small pieces, salt them and pour the lemon juice on top. Leave it like this for one hour.
4. Mix up all the ingredients.

Refrigerate for minimum 20 minutes before serving