New Chicken Saltimbocca

Ingredients

* 4 skinless, boneless chicken breast halves
* 4 slices thinly sliced prosciutto
* 1/3 cup butter
* 1 cup white wine
* 4 slices provolone cheese

Instructions

First Place one slice of ham on each chicken breast and secure with toothpicks. Butter in a medium saucepan over medium heat, fry the chicken for 5 to 7 minutes or until almost cooked through (juices run clear).
Second Pour wine over chicken and allow to boil, place a slice of cheese on each chicken breast and cover pan. Cook until cheese is melted, is about 5 minutes ....

New Penne with Chicken and Pesto

Ingredients

* 1 (16 ounce) package penne pasta
* 2 tablespoons butter
* 2 tablespoons olive oil
* 4 skinless, boneless chicken breast halves - cut into thin strips
* 2 cloves garlic, minced
* salt and pepper to taste
* 1 1/4 cups heavy cream
* 1/4 cup pesto
* 3 tablespoons grated Parmesan cheese

Instructions

First Put a large pot of salted water to boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
Second Heat butter and olive oil in large skillet over medium heat. Sauté chicken and garlic until meat is almost cooked. Reduce heat and add salt, pepper, pesto, cream and parmesan cheese. Cook until chicken is no longer pink inside. Add the cooked pasta.

New Pesto Cheesy Chicken Rolls

Ingredients

* 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
* 1 cup prepared basil pesto
* 4 thick slices mozzarella cheese

Instructions

First Preheat oven to 350 degrees F (175 degrees C).
Second Spread 2 to 3 tablespoons of pesto on each flattened chicken breast. Place a slice of cheese over pesto. Roll up tight and secure with toothpicks. Place in a lightly greased baking dish.
Third Bake 45 to 50 minutes, uncovered in preheated oven until meat is browned and juices run clear it is beautiful.

New Garlic Cheddar Chicken Recipes

Ingredients

* 1/2 cup butter
* 4 cloves garlic, minced
* 3/4 cup dry bread crumbs
* 1/2 cup freshly grated Parmesan cheese
* 1 1/2 cups shredded Cheddar cheese
* 1/4 teaspoon dried parsley
* 1/4 teaspoon dried oregano
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon salt
* 8 skinless, boneless chicken breast halves - pounded thin

Instructions

1st Preheat oven to 350 degrees F (175 degrees C).
2nd Melt the butter in a saucepan over low heat, cook garlic and soft, about 5 minutes.
3rd In a shallow bowl of bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper and salt.
4th Dip each chicken breast to cover with garlic butter, then press the crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with remaining butter and mix with remaining crumbs.
5th Bake for 30 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

New Chicken Marsala

Ingredients

* 1/4 cup all-purpose flour for coating
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried oregano
* 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
* 4 tablespoons butter
* 4 tablespoons olive oil
* 1 cup sliced mushrooms
* 1/2 cup Marsala wine
* 1/4 cup cooking sherry
Instructions

First on a plate or bowl, mix flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
Second Melt butter in large skillet in oil over medium heat. Place chicken in skillet and lightly brown. Turn chicken and add mushrooms. Pour in wine and sherry. Cover pan, simmer chicken 10 minutes, turning once, until no longer pink and juices are clear.

New Chicken and Sun-Dried Tomato Bruschetta

Ingredients

* 2 skinless, boneless chicken breast halves
* 1 1/4 cups Italian salad dressing, divided
* 4 cups fresh spinach, torn
* 1/3 cup crumbled feta cheese
* 8 sun-dried tomatoes, packed without oil, chopped
* 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
* 1/4 cup olive oil

Instructions

1st Put the chicken and salad type dressing cup in a bowl. Cover and marinate at least 3 hours in the refrigerator.
2nd Preheat grill to high.
3rd Lightly oil the grill grate. Discard dressing used to marinate and grill chicken 7 minutes per side or until juices are clear. Cool and chop.
4th In a large bowl combine chicken, spinach, feta cheese, sun dried tomatoes and remaining dressing.
5th Brush the focaccia bread with olive oil and cook for 1 minute on each side on the grill ready, or until lightly toasted. Serves chicken mixture on toasted pita bread to serve.

New Key West Chicken

Ingredients

3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lemon juice
1 teaspoon minced garlic
* 4 skinless, boneless chicken breast halves

Instructions

First In a shallow bowl, mix soy sauce, honey, vegetable oil, lemon juice and garlic. Place chicken breast halves into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes.
Second Heat outdoor grill to high.
Third Lightly oil the grill grate. Discard marinade and grill chicken 6-8 minutes per side, until juices are clear.

New Chicken Enchiladas

Ingredients

* 4 skinless, boneless chicken breast
* 1 onion, chopped
Cream * 1 / 2 pint sour
1 cup shredded cheddar cheese
1 tablespoon dried parsley
Oregano * 1 / 2 teaspoon
* Grind 1 / 2 teaspoon pepper
* Teaspoon salt 1 / 2 (optional)
* 1 (15 oz) tomato sauce
* Water 1 / 2 cup
1 tablespoon chili powder
* 1 / 3 cup chopped green bell pepper
* 1 clove garlic, minced
* 8 (10 inch) flour tortillas
* 1 (12 oz) jar salsa
* Cheese 3 / 4 cup shredded cheddar cheese

Instructions

1st Preheat oven to 350 degrees F (175 degrees C).
2nd In a nonstick skillet over medium-medium heat and cook until chicken is no longer pink and juices are clear. Remove excess fat. The bucket and chicken to the pot. Onions, sour cream, cheddar cheese, parsley, oregano and black pepper. Heat until cheese is melted. With salt, water, tomato sauce, chili powder, paprika and garlic.
3rd Roll equal amounts of mixture on tortillas. Place in a 9x13 inch dish to cook. Top with taco sauce and 3 / 4 cup cheddar cheese. Bake in preheated oven discovered 20 minutes. Let cool 10 minutes before serving.

New Fried Chicken Recipes

When time permits, it is time to eat! Juicy Fried Chicken is delicious hot or cold.

New Vegetable Burger Recipe

Be a better choice for breakfast. It is very healthy and easy to cook. She will discuss later how to prepare a plant depends on the Berger test in Bengali.

New Chicken Vegetable Roll For Ramadan

Chicken and vegetable roll "is an excellent cook. It is very irritated and try their delicious Iftar, Ramadan to keep your menu. There is a better choice for breakfast at night. There, in a simple recipe for 'Chicken Vegetable Roll "is given. You can easily do in the taste of Bengal, just follow the indication prescribed.

Chicken Vegetable mixture:
1 cup boneless chicken (murgi kima )
2 table-spoons sliced carrot (gajor kuchi)
1 cup sliced onion (peyaje kuchi)
1 table-spoon chopped garlic (rosun bata)
1 table-spoon sliced green chilies (kacka morich kuchi)
½ table-spoon turmeric powder (holud gura)
1-table-spoon tomato sauce
Oil as required
Salt to test

For Ruti:
1 cup refined flower (Moyda)
1 cup milk
1 egg
Water as required
Salt to test

For Fry:
Toast powder (Toaster guru)
1 egg, beaten
Oil



Method of Preparation (How to Cook):

Filling:01. For the filling, heat the oil in a pen, then add chicken and cook it for 5-6 minutes.
02. Add the garlic, cumin powder and salt cook continue, string it occasionally.
03. When chicken is cook enough, then add the carrot, onion, green chilies and tomato sauce, string the mixture to make sure all the ingredients mix finely. And keep aside.

Pen Cake (Ruti):
01. For pen cake (ruti), mix finely the refined flower, milk, egg and water. Mix gradually to make soft dough. Press the dough and divide the dough equally into balls.
02. Flatten each ball between the palms and roll into thin 8 cm-discs or into 4 inch-rounds. Pen cake (Ruti) is ready for filling.
03. Now filling the each ruti with chicken vegetable mixture. And make roll.
04. Beat egg in a ball, and then mix finely the roll in beaten egg.
05. Then roll mix with toast powder.
06. Heat the oil in a deep fry pen, then add roll in oil and fry it till come brown color.
07. Serve it hot with tomato sauce.

New Vegetable (Sobji) Pakora Recipe

Vegetable (Sobji) Pakora is a delicious crispy Bengali dish. Usually it’s a common dish on Romadan Iftar. Also you can serve evening breakfast. Learn below how can cook it. Within a short time you can cook it in your home.










Ingredients for Vegetable Pakora:

1 cups gram-flour (besan)
1 large onion, slice finely
2 large potatoes, slice finely
Fresh coriander leaves about bunch, sliced finely
5-6 pieces green chilies and sliced finely
1 table-spoon coriander seeds
1 tea-spoon red chili powder
½ tea-spoon turmeric powder
Salt to test
Cooking oil for deep fry
Water
01. Mix all dry ingredients like chickpea flour, coriander, salt, red chilli powder and turmeric powder in a bowl with water. Ensure that all components of the mixture finely.
02. Now add the onions, potatoes, coriander and green chillies. The mixture should be thick.
03. Heat oil in a deep housing, then the mixture of one tablespoon of vegetable oil.
04th Cook until golden brown.
05th If you are ready remove from oil and place on absorbent paper.
06th Serve hot with tomato chutney Favorites

New Couscous with vegetables

Need :
• 1 kg of couscous
• 750 grams of meat
• 1 cup water cooking oil
• 1 teaspoon pepper
• 1 teaspoon ginger
• ½ teaspoon of food coloring (saffron)
• 1 case of salt
• ½ kg onion
• ½ kg carrot
• ½ kg tomato
• ¼ kg of turnip
• ¼ kg green zucchini
• ¼ kg red pumpkin
• ¼ kg of green cabbage
• 150 g chickpeas, soaked
• A bunch of coriander
• 1 case of tomato paste
preparation:

• Place the meat in the bottom of the couscous, add the chopped onion, pepper, salt, ginger, color, ½ cup water, oil, the bunch of cilantro, chickpeas and a large glass of water
• Bake for 10 minutes and 4 liters of water
• In a bowl, put the couscous, the remaining oil and 2 large glass of salt water and beans in your hands to separate from each other
• Place the couscous and place in the background or is it the flesh
• Outlet steam for 30 minutes can
• Return the couscous in a bowl 1 cup of water and transfer to the hands or a spatula to help separate the grains of
• Place the couscous couscous
• In the bottom of the couscous, add carrots, turnips, cabbage and put the couscous and cook for 15 minutes
• Place a second time into the pan and as the first time
• In the bottom of the couscous, add zucchini, pumpkin, and return the couscous and steam couscous for 20 minutes
• Remove the bottom and add the semolina and tomato paste, peeled tomatoes, cook for 20 minutes
• Place the couscous in a round plate in the center of the trench for the meat and vegetables on the one hand, the other left to decorate around the dish and put the sauce over the couscous
• Serve hot

New Couscous with vegetables

• 1 kg of couscous
• 750 grams of meat
• 1 cup water cooking oil
• 1 teaspoon pepper
• 1 teaspoon ginger
• ½ teaspoon of food coloring (saffron)
• 1 case of salt
• ½ kg onion
• ½ kg carrot
• ½ kg tomato
• ¼ kg of turnip
• ¼ kg green zucchini
• ¼ kg red pumpkin
• ¼ kg of green cabbage
• 150 g chickpeas, soaked
• A bunch of coriander
• 1 case of tomato paste