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Posts Tagged ‘pollo’

  1. CHICKEN ROLLS

    5 March 2016 // flaviabi

    involtini di pollo

    involtini di polloFor 4 people

    8 thin slices of chicken breast

    300 gr. Butter

    chives

    Spicy gorgonzola

    corn flour

    1 egg

    Salt

    Pepper

    In a bowl, mix the butter with the gorgonzola and add chives, finely cut. Spread the mixture on the slices of chicken and roll up and fasten with a toothpick. Pass the rolls in beaten egg first and then in the cornmeal, seasoned with salt and pepper. Bake at 200 degrees for 20-25 minutes.


  2. CHICKEN ROLLS WITH LEEKS AND CHESTNUTS

    29 November 2012 // flaviabi

    pollo porri e castagne 002

    For 4 people:

    4 slices of chicken breast

    150 gr. Sausage

    3 leeks

    25 chestnuts

    white wine

    thyme

    chive

    Two tablespoons of milk

    salt

    Extra virgin olive oil

    chili

     

    Boil chestnuts in salted water and when cooked, peel and mash. In a bowl mix sausage,chestnuts and milk until the mixture is creamy. Spread mixture on the chicken breast, cut the leeks into strips and place them in the center. Carefully roll up and secured with a toothpick. Sprinkle with salt, thyme, chives, salt and pepper and cook covered in the oven at 170 degrees for about 30 minutes. In the meanwhile carve the remaining chestnuts and cook in the oven until they are ready to be peeled. Add them to the chicken, with  half glass of white wine and continue cooking for another 10 minutes


  3. CHICKEN’ FILLETS IN CUP OF ARTICHOKE

    10 March 2012 // flaviabi

    carciofi e pollo 006

    I love artichokes!
    Ingredients per person
    2 artichokes Cimaroli (big size)
    150 gr. Chicken breast
    Half lemon
    Half glass of dry white wine
    1 clove of garlic
    Extra virgin olive oil
    salt
    chili
    chive

    Clean 1 artichoke by removing the outer leaves, cut into thin slices and cook in a frying pan with oil and a clove of garlic. Add two tablespoons of wine and a bit’of water, salt and cook for 8-10 minutes. In the meanwhile cook the other artichoke WHOLE in water and wine for about 10 minutes. Cut the chicken into strips and fry in a frying pan with olive oil, season with salt and pepper, and put a little lemon juice. When well brown, add half of sliced ​​artichokes and cook for another 2-3minutes. Blend he remaining half sliced artichokes  with a tablespoon of hot water to create a paste. Our artichoke blanched in water and wine is now ready: drain well and open it into the center. Fill it with chicken and artichokes. In a serving bowl place the artichoke’s cream , and before you put above the stuffed artichokes, remove the outer leaves, taking care not to break it. A little olive oil and thinly sliced ​​chives and ENJOY!


  4. SALAD WITH FRIED CHICKEN

    19 December 2011 // flaviabi

    insalata di pollo fritto

    Easy but tasty appetizer:
    for 4 people
    250 gr. Chicken breast
    60 g of bacon cut into small cubes
    250 g mixed salad
    Almond flakes
    balsamic vinegar
    Horseradish root
    Extra virgin olive oil
    salt
    chili
    One tablespoon of white flour
    frying oil

    Cut the chicken breast into strips and roll them in flour, sifting through the excess flour. Fry in oil until golden. In a pan fry the bacon into small cubes. Prepare a serving dish with the salad, grated over the salad a little ’horseradish, add a teaspoon of almond flakes, a teaspoon of bacon and drizzled with olive oil, salt and balsamic vinegar, put on top the fillets of fried chicken  and serve it


  5. CHICKEN BITES IN LEMON SAUCE

    11 May 2011 // flaviabi

    boccconcini pollo al limone

    Ingredients (4 people):
    500 gr. chicken breast (cut in small cubes)
    6 cherry tomatoes
    1 lemon
    1 clove of garlic
    4 leaves of sage
    Salt
    Chilli
    Extra virgin olive oil
    10 Black olives
    Marinate the meat for at least 4 hours, with salt, lemon juice and chilli. When the meat is marinated, cook it in a pan with olive oil, olives, sage leaves and chopped tomatoes, with a brilliant fire for about 20 minutes.