Western chicken breast recipe

Chicken breast can be cooked in Chinese and Western styles. Foreigners also like to eat chicken breast. In Western cuisine, chicken breast is added with various sauces, and various auxiliary materials are added during the production, such as onions, butter and brandy. It can be roasted, pan-fried, or deep-fried. You can learn more about it through the complete recipe of Western chicken breast.

Grilled Chicken Breast Pesto Noodles

Ingredients: A. 2 chicken breasts, 150g Italian fettuccine, 20g minced garlic, 100cc chicken stock, 20g roasted pine nuts, a little Italian spice mix, a little salt, a little pepper, B. 200g pesto, 100g basil, 100g garlic, 3 tablespoons olive oil

practice

1. Put all ingredients in B into a blender and blend until fine. This is the green sauce and set aside.

2. Boil water in a deep pot, add noodles and cook until 80% cooked, remove from the pan, mix with olive oil and set aside.

3. Mix the chicken breast with some salt and sprinkle with Italian spices, then grill on the stove until cooked.

4. Pour appropriate amount of olive oil into a hot pan and sauté the chopped garlic. Add the pesto and noodles from steps 1. and 2. and stir-fry evenly. Pour in the chicken broth. When the broth is dry, add salt and pepper to taste and serve.

5. Place the chicken breast from step 3 on the plate and sprinkle with pine nuts.

Chicken Breast and Pea Crisp Box

Ingredients: 8 puff pastry boxes, 400g chicken breast (cut into 1cm cubes), 150g green onions (cut into shreds), 200g peas (frozen peas can be used), 500ml milk, 1 tsp 5g salt, 1/2 tsp 3g pepper, 1 tbsp 15ml oil

practice

1. Heat the oil in a pan over medium heat. Add the chicken breast into the pan and stir-fry for 3 minutes. Remove from the pan and set aside.

2. Leave some oil in the pot, add the chopped green onion and peas after heating, stir-fry on medium heat for a while, then pour in the milk, boil over high heat, then turn to low heat and continue cooking for 8 minutes.

3. Take out half of the peas and set aside. Put the rest of the peas and milk into a blender and blend into a paste.

4. Finally, put the chicken breast and peas into the pea juice and mix evenly, then fill it into the pastry box.

Chicken Breast Stuffed Mushrooms with Herb Asparagus Sauce

Ingredients: Chicken breast, mushrooms, chopped onion, various vegetables, asparagus, fresh mixed spices, white wine, brandy, salt, pepper, butter, chicken broth

practice

(1) Spread the chicken breast flat, insert a pointed knife from the side, and cut it in the middle. Do not cut anywhere other than the knife edge. Add salt, pepper, and white wine to marinate.

(2) Cut the mushrooms into slices, sauté them with butter and chopped onions, add brandy, salt and pepper, and when the sauce is reduced, stuff them into the chicken breast and seal with a toothpick.

(3) Blanch various vegetables, sauté them in butter, and season with salt and pepper.

(4) Add the concentrated chicken broth, mixed spices, asparagus, salt and pepper, and blend into a thin paste using a blender to create the herbed asparagus sauce.

(5) Fry the chicken breast until both sides are golden brown and bake in the oven.

(6) Remove the toothpicks from the chicken breast, cut it into slices diagonally, place it in a bowl, top it with various vegetables, and drizzle it with herbed asparagus sauce.

Special care

The chicken slices should remain intact and beautiful after cutting.