Tostadas with avocado, beets and chicken

Ingredients boneless chicken recipes

    250 g (1/2 lb) semi-boneless chicken breast without skin
    2 avocados, means
    15 ml (1 tbsp.) Lime juice
    (1/2 tsp.) 2.5 ml cumin, ground
    1 jalapeño pepper, minced
    375 ml (1 1/2 cup) beets, peeled and grated
    8 shells corn tostadas
    1 or 2 red onions, sliced ​​into 8 slices of 0.7 cm (1/4 inch) thick
    8 cilantro sprigs, for garnish



Preparation

    Place chicken breasts in a small saucepan and cover with cold water. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until chicken is cooked through. Remove chicken from water and cool. Shred the meat and set aside. (You can also use leftover chicken for this recipe.)

    Cut the avocado in half and keep the cores. Remove the pulp with a spoon and puree with a fork. Stir in lime juice, cumin, jalapeno and cores to make a guacamole about 500 ml (2 cups). Book. Grate the beets for 375 ml (1 1/2 cup) and set aside.

    To assemble tostadas, spread 45 ml (3 tbsp. Tablespoons) of guacamole on each tostada leaving an edge of 1.25 cm (1/2 inch). Add 30 ml (2 tbsp. Tablespoons) each chicken and beetroot. Top each tostada with two slices of red onion and cilantro.

Comment

    Preparation time: 20 min
    Cooking time: 20 min
    Makes: 4 servings


 

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Moroccan Grilled Chicken

Morrocan Grilled Chicken

Ingredients Boneless Chicken recipes

     4 chicken breasts Exceldor
     750 g new potatoes
     450 g of roasted peppers, cut into small pieces
     200 g pitted black olives, drained
     2 c. tablespoons olive oil
     4 cloves garlic, crushed
     2 oranges, cut
     1 pinch dried thyme
     150ml chicken stock



preparation

     Preheat oven to 400 ° F (200 ° C) In a large pot, brown the chicken breasts Exceldor and potatoes in oil with thyme and garlic. - About 3 minutes.

     Pour chicken broth Exceldor and continue cooking for 15 minutes over medium heat. Place chicken Exceldor and potatoes in a gratin dish. Bake for 15 minutes.
 

     Add peppers, orange segments and olives and let roast for 5 minutes. Check the chicken is cooking thermometer (77 ° C / 170 ° F) or by pricking the flesh (the juices should be clear).

comment

     Makes: 4 servings
     Preparation: 10 minutes
     Cooking time: 40 minutes

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Stuffed with fresh herbs

Ingredients

Farce
250 g (½ lb) breast or thigh boneless chicken
30 ml (2 tbsp. Tablespoons) cream 35% fat or 15% fat, country style
1 shallot dry, finely chopped
5 ml (1 tsp.) Chopped fresh parsley

Boneless Chicken recipes

1 carrot, cut into julienne
1 zucchini, cut into julienne
12 green beans
6 chicken breasts or 12 chicken thighs, boneless (about 750g / 1 ½ lb)
15 ml (1 tbsp. Tablespoons) butter or vegetable oil
125 ml (½ cup) white wine
250 ml (1 cup) cream 35% or 15%, country style
15 ml (1 tbsp. Tablespoons) chopped fresh parsley
15 ml (1 tbsp. Tablespoons) chopped fresh tarragon
15 ml (1 tbsp. Tablespoons) chopped fresh basil
1 clove garlic, finely chopped and degermed

Preparation

Preparing the stuffing

To prepare the stuffing, chop the chicken breast with your chopper Kitchen Eid. well mix all the stuffing ingredients and refrigerate 20 minutes.

Preparation of chicken

Preheat oven to 180 ° C (350 ° F). Blanch the carrots, zucchini and beans in boiling water for 1 minute. Drain and rinse

Spread stuffing on each breast halves in equal and vegetable garnish. Roll the chicken breasts to fully envelop stuffing, then tie. in a skillet, heat butter over medium-high heat and brown the meatballs.

Place in an ovenproof dish and cook about 20 minutes that is to say, until the juices run clear meat or meat thermometer registers an internal temperature of 80 ° C (175 ° F). Remove from oven, cut the strings and warm.

Meanwhile, in the same pan, add the wine and reduce by half. Stir in cream, herbs and garlic. Season. Cook 2 to 3 minutes.

Slice the rolls in two and serve with cream sauce, braised chicory and Brussels sprouts, if desired.

Comment

Preparation: 20 minutes
Cooking time: 30 min
Makes: 6 servings

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Fried chicken breast, cream sauce and tarragon

ingredients

• 6 boneless chicken breasts (about 2 lb / 1 kg total)
• 2 tbsp. tablespoons (30 mL) butter
• 2 tbsp. tablespoons (30 ml ) olive oil
• 3 French shallots, chopped
• 3/4 cup (180 ml) raw apple juice (me, kind of tradition )
• 1 1/2 cups (375 ml ) chicken broth
• 2 tbsp. tablespoons (30 mL) Dijon mustard
• 3/4 cup (180 ml) 35% cream or 15% thick
• 2 tbsp. tablespoons (30 mL) tarragon or fresh thyme , finely chopped
• salt and pepper to taste

preparation

1. Salt and pepper the chicken breasts. In a large skillet, heat half the butter and oil over medium -high heat. Add half of the chicken breasts and cook for 5 minutes or until browned ( the return to the halfway ) . Put the chicken aside in a baking dish . Cook the remaining chicken in the same way (if necessary, add the remaining butter and oil ) . Bake in preheated oven at 350 ° F. (180 ° C ) for about 10 minutes or until chicken is no longer pink color inside.

2 . Meanwhile, grease the pan. Add shallots and cook over medium heat , stirring, for 2 minutes or until they have softened . Pour the vermouth , scraping the bottom of the pan to loosen particles . Cook for 3 minutes or until the liquid has almost completely evaporated. Add apple juice and reduce by 3 to 4 minutes . Add chicken broth , bring to boil and simmer for 5 to 7 minutes or until the liquid has reduced by about half.
stir in the mustard and cream and simmer for 4 minutes or until the sauce has thickened. Add the tarragon and mix. Serve the chicken topped with the cream sauce .

comment

Preparation : 30 minutes
Cooking time: 30 minutes
Servings: 6

Note: I served with mashed potatoes , rice and asparagus.

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