Chicken Wrap Steak + photo
Notice see below:
The chicken overcoat is tastier than the breast, which is dry.
Ingredients:
4 to 6 boneless chicken overcooked
If you do not know how to bone, ask the butcher to do this procedure.
Oil or butter for frying
Spices:
1 tablespoon of salt (dessert)
25 to 50 grs. Of dried oregano or one tablespoon of oregano (optional)
Way of preparing:
Remove the skin, fat and bone from each sachet.
Season with salt, oregano, leave to rest for half an hour, inside the refrigerator.
Fry the overcook in butter or corn or soybean oil.
When you're golden, turn around. Do the same procedure on the other side.
Accompany potatoes cooked in the micro waves see on my page or blog, the way to do.
Serving Mode:
It comes with boiled potatoes cut in half and Italian tomato salad.
If you prefer, serve with rice and beans.
Rice and beans is the complete dish of the Brazilian, one complements the other, that is, what is lacking in rice the complete beans and vice versa.
II Option:
Stuffed sobrecoxa.
½ pound boneless onion season with salt and oregano.
Other Ingredients:
2% of the meat's weight of salt, or 1 teaspoon full of salt.
2 tablespoons dry white wine (optional), can exchange for red wine vinegar
1 tablet of beef broth
1 cup hot water to dissolve the broth
Filling:
4 large sleeves Adem or another sleeve from the fleshy season cut into thick, ear-type strips.
300 grs. Sliced ham
300 grs. Of Brazil nuts (Brazil nuts), or
Ground cashew nut.
300 grs. Thinly sliced mozzarella cheese
10 large black plums without the core
Note:
The ham is to put out the rolls. To hold with a toothpick.
The broth of the meat is to put in the baking dish already dissolved with water, or with orange juice or mango juice.
* If you prefer you can put the ham open inside the rolls and also out *.
The filling. *It's my favorite one*.
Cook the lumps of the mangoes with the broth.
Way of preparing:
Season the bird, let it rest for half an hour inside the refrigerator, then dry well, with paper towel.
Open on top of a board of meat the overcoat place a thick slice of mango with 2 tablespoons of farofa (ground cashew nuts), add the plum coils well and wrap the ham wrapped with toothpick outside.
In separate cooking the mango lumps with half a liter of water and the broth, let in the fire until halved, let cool well, before using.
Arrange the rolls on a baking sheet, side by side, over the cold broth of the mango.
Bring to bake in weak oven 150 º C for 30 minutes or until blush.
The oven temperature is right is 150 ° C.
To finish:
Before removing from the oven put a slice of mozzarella over each chicken roll, leave to melt.
The remainder of the remaining mango cook, then beat the blender until it forms a thick puree.
Place the rolls on a serving tray lined with a bed of lettuce leaves, over them, spread the mango puree, or separate servant
Note:
See on my page or in my blog other fillings. Chest of Nonna Antonieta.
Notice see below:
The chicken overcoat is tastier than the breast, which is dry.
Ingredients:
4 to 6 boneless chicken overcooked
If you do not know how to bone, ask the butcher to do this procedure.
Oil or butter for frying
Spices:
1 tablespoon of salt (dessert)
25 to 50 grs. Of dried oregano or one tablespoon of oregano (optional)
Way of preparing:
Remove the skin, fat and bone from each sachet.
Season with salt, oregano, leave to rest for half an hour, inside the refrigerator.
Fry the overcook in butter or corn or soybean oil.
When you're golden, turn around. Do the same procedure on the other side.
Accompany potatoes cooked in the micro waves see on my page or blog, the way to do.
Serving Mode:
It comes with boiled potatoes cut in half and Italian tomato salad.
If you prefer, serve with rice and beans.
Rice and beans is the complete dish of the Brazilian, one complements the other, that is, what is lacking in rice the complete beans and vice versa.
II Option:
Stuffed sobrecoxa.
½ pound boneless onion season with salt and oregano.
Other Ingredients:
2% of the meat's weight of salt, or 1 teaspoon full of salt.
2 tablespoons dry white wine (optional), can exchange for red wine vinegar
1 tablet of beef broth
1 cup hot water to dissolve the broth
Filling:
4 large sleeves Adem or another sleeve from the fleshy season cut into thick, ear-type strips.
300 grs. Sliced ham
300 grs. Of Brazil nuts (Brazil nuts), or
Ground cashew nut.
300 grs. Thinly sliced mozzarella cheese
10 large black plums without the core
Note:
The ham is to put out the rolls. To hold with a toothpick.
The broth of the meat is to put in the baking dish already dissolved with water, or with orange juice or mango juice.
* If you prefer you can put the ham open inside the rolls and also out *.
The filling. *It's my favorite one*.
Cook the lumps of the mangoes with the broth.
Way of preparing:
Season the bird, let it rest for half an hour inside the refrigerator, then dry well, with paper towel.
Open on top of a board of meat the overcoat place a thick slice of mango with 2 tablespoons of farofa (ground cashew nuts), add the plum coils well and wrap the ham wrapped with toothpick outside.
In separate cooking the mango lumps with half a liter of water and the broth, let in the fire until halved, let cool well, before using.
Arrange the rolls on a baking sheet, side by side, over the cold broth of the mango.
Bring to bake in weak oven 150 º C for 30 minutes or until blush.
The oven temperature is right is 150 ° C.
To finish:
Before removing from the oven put a slice of mozzarella over each chicken roll, leave to melt.
The remainder of the remaining mango cook, then beat the blender until it forms a thick puree.
Place the rolls on a serving tray lined with a bed of lettuce leaves, over them, spread the mango puree, or separate servant
Note:
See on my page or in my blog other fillings. Chest of Nonna Antonieta.
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