Struffed Chicken Breast II options

Stuffed Chicken Breast II - Options

ingredients :

I - Option :

½ pound of chicken breast cut into thin slice

seasoning :

2 % by weight of salt beef , or 1 teaspoon ( tsp ) salt
1 lemon juice only
1 tablet of broth ( optional)
1 cup warm water to dissolve the bouillon

filling :

4 large mangoes cut into thick strips Aden
300 grs . of sliced ​​ham
300 grs . of Brazil nuts , cashews or ground or
10 prunes without pits
Other Ingredients :

sliced ​​mozzarella

Note :

Ham is to put out the rolls . to fasten with toothpick .

The beef broth is to put in the water with dissolved baking sheet .

If you prefer you can put inside the open rolls of ham and Also outside .
The stuffing . It's my favorite .

Cooking the kernels of the sleeves , with the broth .

How to Prepare :

Season the chicken files , allow to stand for half an hour , then dry thoroughly .
Open each chicken fillet , one put a thick slice of mango with 2 tablespoons crumbs ( ground cashews ) , plum roll out well wrap the ham and secure with toothpick .
Separately cook the mango pits with half a liter of water and broth , let the fire until reduced by half , and let it cool before using.

Arrange the rolls on a baking sheet , one next to the other , on top put the strained juice of mango already cold .

Take to bake in the oven 150 º C by 30'minutos weak or even blush .

Before removing from oven put on top of each chicken roll slice of mozzarella and leave until melted .

The rest of the manga ' s left after cooking puree in a blender until it forms a thick puree .

Place the rolls on a lined with lettuce leaves , sprinkle over the mango puree , or serve on the side alleyway .

II - Option :

Jewish Chicken Breast


ingredients :

2 large chicken breasts
2 cups of tangerine juice ( tangerine )

seasoning :

2 % by weight of salt beef
1 lemon , juice only
4 cloves garlic , crushed kernels without
1 spoon ( soup ) of spicy paprika
1 sprig of rosemary ( optional)

filling :

100 grs . of dried apricots
100 grs . raw pistachio
2-3 tablespoons ( soup ) catchup
2 tbsp ( tablespoons ) Worcestershire sauce
2 tablespoons snob ( pinholes )


How to Prepare :

Wash the chicken breasts , skin removed , cut in thin steaks .
If you can not cut very thin , beat with meat pounder until tune well .

Season with salt , garlic , lemon , paprika and rosemary branch , let stand for two hours in the refrigerator covered with aluminum foil

Let the apricot sauce for an hour , or until soft , then cut and choosy

Cut the kid and pistachios , or grinding .

Add the chopped apricots , chopped pistachios , the ketchup, the Worcestershire sauce
Lastly and snob ( pinholes )

Stuffing the chicken breasts , roll like jelly roll or fold in half

Cook the chicken breasts with the juice of Mexirica , until soft .

Once cooked and very tender , remove to a hot oven for a few minutes to pick up color . Not leave much time to get hard .

To stay with golden color . You can spend a little sugar or honey on top , or a bit of paprika powder or paprika .

Serve with cooked vegetables and lettuce salad with cherry tomatoes .
Can serve with mashed potato or cassava .

If you prefer to fry the rolls of chicken breast , then cooking the homemade tomato sauce .