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Pea with chicken breast and leek

Pea with chicken breast and leek

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We put the chicken with a little olive oil in a frying pan.

After it has browned a little, quench it with white wine and leave it until the juice decreases.

Remove the chicken pieces on a plate and cut into smaller pieces.

Put the finely chopped onion where we fried the chicken, add the sliced ​​leeks, and add enough water to cover and let it boil well.

After a few minutes, add the drained peas, spices and chicken pieces, fill with water and simmer.

When the sauce drops, it can be served.

Good appetite

Chicken breast food full of vitamins

To prepare the food of peas with chicken breast you need:

  • 500 gr peas
  • 300 gr chicken breast
  • An onion
  • 2 carrots
  • 3-4 cloves of garlic
  • 2 capsicums
  • Tomato paste
  • 3-4 tomatoes
  • Mushrooms
  • Oil, salt, pepper, thyme
  • A bunch of parsley

Cut the chicken into large pieces and brown a little in hot oil. Finely chop the onion and place it next to the meat to harden a little. Meanwhile, the carrot is washed well, cleaned and passed through a large grater. Add it to the pan in which the onion and chicken are browned, so that it also hardens a little. Add the peppers and keep the pan on the fire for another 1-2 minutes. When all the vegetables and chicken are ready, add the tomatoes and stir continuously until the vegetables start to boil a little. Then it's time to add the tomato paste and fill with water until the food sauce is as thin as you want.

Cauliflower "rice" with turkey breast, peas and carrots

An interesting food and quite easy to prepare. Cauliflower "rice" with turkey breast, peas and carrots is a very good source of protein, fiber, minerals and other nutrients. All with only 173 calories per serving. Try it and see if you like it.

Ingredients for five servings of Cauliflower “rice” with turkey breast, peas and carrots
& # 8211 800 grams cauliflower (540 net)
& # 8211 370 grams skinless turkey breast (can also be used chicken)
& # 8211 150 grams pea mixture with carrots
& # 8211 a red onion
& # 8211 one or
& # 8211 two egg whites.
& # 8211 three garlic puppies
& # 8211 a tablespoon of olive oil
& # 8211 sare
& # 8211 pepper.

Method of preparation "Rice" from cauliflower, turkey breast, peas and carrots
Peel the cauliflower and leave only the inflorescences.

Wash and boil the cauliflower inflorescences for 25-30 minutes with salt.

Finely chop with a knife or vegetable grinder.

Stir in the onion a little. Add the turkey breast and let it fry a little longer. Stir continuously to avoid burning onions.

Add the pea and carrot mixture (frozen), stir and leave for a minute.

Add the cauliflower. Stir for about 3-4 minutes then squeeze the whole mixture into ½ of the wok.

In the remaining half, put the beaten egg whites and the egg (still beaten).

When the egg whites and egg are done, mix with the rest of the ingredients and season with salt and pepper.

The costs for five servings of “rice” cauliflower with turkey breast, peas and carrots are about 18-20 RON (2017 prices). If you use chicken it is a bit cheaper.

Chicken with peas and bacon

Cut the chicken breast into suitable pieces. Let them marinate in milk for at least 30 minutes. Thus, the pieces of chicken breast will remain tender even after frying. We then drain them from the milk and sprinkle them with a little olive oil, about a teaspoon. Put breadcrumbs, Grana Padano (or freshly grated permesan), salt, pepper, herbs on top. Mix very well so that it forms a crust on the chicken pieces.

In a pan we put enough olive oil to cover the bottom of the pan. Fry the chicken breast pieces over medium to low heat until browned on both sides. Meanwhile, boil the peas according to the instructions on the package.

When the chicken is fried, drain the excess oil from the pan. Add the peas and diced bacon over the chicken pieces. Cook them together for 4-5 minutes on high heat, or until the bacon is browned. Remove from the heat, season with salt and pepper to taste.


Peas are one of the healthiest legumes. Rich in vitamin A, vitamin B6, vitamin C, vitamin K, thiamine, phosphorus, peas contain nutrients necessary for a healthy body. Peas are also a rich source of fiber and protein so they help improve digestion and provide a feeling of satiety.

Meat is the main food source of protein. It contains amino acids, vitamin B, vitamin D, zinc, iron, selenium, phosphorus. Phosphorus helps maintain healthy teeth and bones, the central nervous system and the efficient functioning of the kidneys. Chicken has a low level of fat, being ideal in any diet.

Chicken breast salad and leek

During the holidays, I went to my parents' house and I learned a special recipe from my mother, a different kind of salad. As a rule, on holidays, Romanians do not miss the classic beef salad on the table, but we said to try something else and we really liked it. It's a very simple recipe, but as simple as it is good. I apologize for the quality of the pictures. In reality it looks much better.

Ingredients chicken breast salad with leeks & # 8211 large portion, about 7 people:

  • a whole chicken breast (about 700 g)
  • 2 leeks
  • a large box of corn (still about 700 g)
  • 200 g cream 25% fat or a Cremosso yogurt
  • 150 g of mayonnaise & # 8211 you can buy it ready-made, or you make it & # 8211 the recipe is here
  • 2 boiled eggs (3 appear in the picture because I used an egg for mayonnaise, as well as a teaspoon of mustard)
  • salt and pepper to taste

Boil the chicken breast, leave it to cool and then cut into strips or cubes & # 8211 will not come out perfectly cut, because the chicken breast will break. Wash the leeks well, cut the ends and then cut each piece in half lengthwise. At leeks it must be checked that there is no sand between the leaves. Then chop and rub with salt to soften.

Fry the chicken breast a little in the pan with oil.

Then make the mayonnaise and mix all the ingredients. It can be decorated in various forms, here you can use your imagination & # 8211 from egg whites to parsley leaves etc.

Pea soup with chicken breast & # 8211 enticing recipe

A simple, light soup with a wonderfully interesting taste, perfect in any season. It can be eaten hot, cold and with or without eggs "rags" or croutons (I will not mention the latter in the recipe, we all know how to make croutons, right?).

500 grams of fine peas, berries (frozen or not)
2 eggs (for "rags")
a beautiful bunch of dill
a matching blonde onion
a clean chicken breast
2-3 carrots
a tablespoon of good oil (optional for the slow cooker version)

Preparation & # 8211 stove or hob:
We extract from the culinary arsenal a 3-4 liter pot in which we gently strain a tablespoon of clean oil, finely chopped onion and diced chicken breast and simmer everything mercilessly over low heat. When the onion has become translucent and fragrant, add it with love and gently water, peas and carrots cut into thin slices / rounds or according to our fine preference that guides our days.
Leave it to boil for about 30 minutes, then, if you choose the simple and good option - with the eggs "rags", beat the eggs in a bowl, add a little water and salt and gradually pour over the boiling soup. For those who prefer the version with dumplings & # 8230 good luck! The pot garnished with this goodness of soup is then left in the torment of moderate flame for another 30 minutes, stirring from time to time with care and a lot of skill. Finally turn off the noise and, at rest and cooling time, add with love chopped dill and chew whole wooden spoons.

Preparation & # 8211 slow cooker:
Amu, who has slow cooker, to receive its abundance and to rejoice soon because this soup comes out perfectly even in case of using this handcrafted tool.
The quantities in the list of ingredients are perfect for a 3.5-liter bowl, and if it is larger, multiply it proportionally. Obviously, we bypass the side with the casserole and put in the cooking container the diced chicken breast, salt, onion and carrots cut according to preference and then fill nicely with water up to an inch from the lip of the pot. Cooking is done on the second stage for four hours. About an hour before the end, add the eggs for & # 8222draps & # 8221 (as above) and then the dill.
I can say with my heart that the slow cooker version invariably tastes tastier than the one prepared by the classic method!

If you like it, share it with your friends!


For chicken breast with peas:
700g boneless chicken breast
1 can of 800g peas
1 canned tomatoes in tomato juice 400g
2 tablespoons sour cream
1 onion
2 bay leaves
Salt, pepper, vegeta and chilly, to taste
Frying oil

For the rice garnish:
250g rice
2 onions
Salt and vegeta, possibly to taste
Frying oil

Method of preparation:
Put the tomatoes in tomato juice in a bowl and mix them with a blender, until they turn into a puree.

We take the peas out of the can and put it in a strainer.

Finely chop the onion and put it in a pan with hardened oil.

Meanwhile, until the onion takes on a little color, cut the chicken breast into cubes.

When the onion has turned brown, add the chicken breast, season with salt, pepper and chilly to taste and let it fry for about 15-20 minutes.

Over the ready-roasted chicken breast, add the drained peas and leave everything on the fire for another 3 minutes.

Add the tomato sauce, 2 bay leaves for flavor, let it simmer for another 2-3 minutes, until it boils a little.

At the end we add 2 bay leaves for flavor and the 2 tablespoons of sour cream, leave on the fire for 2 minutes after which everything is ready.

For rice garnishes, boil the rice in 500ml of water. Season with vegeta and salt, to taste, let it boil until the rice softens well. During boiling, complete the water evaporated by boiling.

Finely chop the onion and put it in a frying pan with hot oil. After it has hardened, drain it in a strainer and then add it over the ready-cooked rice, season with salt and mix until the composition is homogeneous.

  • The proportion of pasta & chicken quantities is equal. If you want to use a whole chicken breast, you will have to adjust the quantities and take into account the number of people who will enjoy them.
  • If you do not have the time to prepare the recipe in this form, you can use frozen vegetables from Mexican mixture.
  • Although you probably came across the recipe with penne pasta, but for this dish and an inviting plating, we recommend spaghetti.
  • Are you looking for other spices? You can try the spaghetti recipe with chicken breast and parsley and basil.
  • If you do not want to mix the pasta directly in the pan, you can remove the pasta separately from the sauce and each diner will pour the optimal amount.
  • Following the instructions on the pasta box, they will come out al dente , ie of a consistency and texture suitable for serving. If you leave them over that time, the sauce will become floury.
  • Do you repeat the recipe and want the chicken to look different? Put it through the mincer.
  • Do you repeat the recipe and do you want the dish to taste different? Remove the tomato juice and water and add a handful of sesame seeds. Add soy sauce.

Suitable gaskets

-2 jars of peas
-a chicken breast
-1-2 carrots
-an onion

Finely chop the onion, chop the carrot, the potato and cut it into cubes after it has been cleaned. All sauté in a little butter and add the peas. Add the broth and 3-4 glasses of water. Separately, fry the diced chicken breast in a little butter and set aside. The peas are left to boil for 15-20 minutes, after which the chicken breast cubes are added. Season. Let it boil until the sauce decreases. At the end, cut the fresh dill and add it for extra flavor.