Simple Chicken Breast Recipes Biography
Source: (Google.com.pk)Chicken breast must be the most versatile meat. It is a white meat with very little fat and it is the perfect cut to slice up in stir-fries, marinate and grill, pan-fry or oven roast, filled with your favourite filling. Chicken breasts can also be baked or poached and used in salad, sandwiches or shredded and put into soups.
The breast is actually the underside of a chicken when it is up and wandering about. Each chicken has two breasts. When a recipe calls for a chicken breast, it generally means half the breast, and not the whole breast (a whole breast being the two halves of a breast.)
Occasionally, breast or thigh cuts may include the some part of the chicken back.
Chicken breasts are the most expensive chicken part to buy, as most people consider the white meat in the breast more desirable than they do the dark meat from the other parts of the bird. Chicken Breasts are sold skin on or skin off, boneless or bone-in. The most expensive Chicken breasts are those that are both skinless and boneless, as you have to pay for the extra work to be done and because everything you are getting is edible. The unfortunate thing about this is that despite costing more, boneless and skinless breasts often cook up dry and chewy. For most cooking purposes, it's better to buy with the skin on to stop the meat from drying out during cooking; you can discard the skin afterward if you want.
Some cooks feel that boneless, skinless chicken breasts have the texture, taste and appeal of tofu. Much of the flavour that would have come out into the meat during cooking is in the bones and skin. If you think about it, even those chefs for whom cost is no object use bones, and not boneless breasts, to make their stocks from, simply because the flavour in the bones.
Skinless, boneless breasts are, though, good for inexperienced or squeemish cooks. You won't see many people who know how to cook and manage their kitchen budget buying them except for very special need recipes -- they want the whole chicken, as they will have so many other things they want to do with the rest of the bird.
Many people, though, are just plain squeamish about the skin. Some people even pull the skin off their Kentucky Fried Chicken breasts and discard it, which seems to defeat the whole purpose of buying KFC.
This seekh kebab recipe is very easy & simple to prepare. Little effort with maximum taste. Serve with chutney and naan for a appetizing meal.
Simple Seekh Kebabs
Ingredients:
Chicken mince 1/2 kg
Onion (chopped) 1
Ginger (chopped) 1 tbsp
Green chilies (chopped) 6
Coriander leaves (chopped) 4 tbsp
Mustard seed powder 1/2 tbsp
Black pepper 1 tbsp
Salt 1 tsp
Lemon juice 2 tbsp
Oil 2 tbsp
Cooking Directions:
Put mince, salt, mustard seeds powder, black pepper, lemon juice, ginger, coriander leaves, onions and green chilies in a bowl.
Mix well with hands.
Wrap the mixture around a skewer to make long kebab.
Remove the skewer and repeat skewer and repeat process with remaining mixture.
Heat oil in a frying pan and fry kebabs for 5-7 minutes or till the turn golden.
Don’t fry more then 4 kebabs at a time, otherwise they will break.
This complete low-fat family meal incorporates nutritious vegetables and tender stuffed chicken to delight even the fussiest of eaters.
Camembert chicken rolls with sweet potato mash and capsicum
Ingredients:
4 chicken breast schnitzels (about 600g)
80g King Island camembert, cut into 4 slices
Salt & freshly ground black pepper
1 tablespoon olive oil
1 green capsicum, trimmed, seeded, cut into strips
1 red capsicum, trimmed, seeded, cut into strips
3/4 cup (180ml) Campbell's Real Stock Vegetable
4 sprigs fresh thyme
1kg (4 small) golden sweet potato, peeled, chopped.
Method:
Step 1
Lay chicken schnitzel fillets on a board and top each fillet with a slice of camembert cheese. Roll up to enclose cheese and secure each fillet with a toothpick. Season with salt and pepper.
Step 2
Heat olive oil in a large non-stick frypan over a moderately high heat. Sear chicken rolls for 5 mins turning to brown evenly. Preheat an oven to 200°C. Transfer chicken rolls to a baking dish and cover with foil. Bake for 25 mins or until cooked when tested.
Step 3
Meanwhile place capsicum, vegetable stock and 3 sprigs of thyme in a medium saucepan and cook over a moderate heat for 20 mins or until capsicum is soft.
Step 4
Bring a large saucepan of water to the boil, cook sweet potato for 15 mins or until tender. Drain and mash with 1/4 cup of stock from the capsicum. Slice chicken rolls and serve with mash and drizzle with the capsicum. Sprinkle with remaining thyme leaves.
Simple Chicken Breast Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Simple Chicken Breast Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Simple Chicken Breast Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Simple Chicken Breast Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Simple Chicken Breast Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Simple Chicken Breast Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Simple Chicken Breast Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Simple Chicken Breast Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Simple Chicken Breast Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Simple Chicken Breast Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
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