Traditional recipes

Covered potatoes with garlic sauce and chicken breast

Covered potatoes with garlic sauce and chicken breast

  • 5-6 potatoes
  • 4-5 tablespoons oil
  • 1 boneless chicken breast
  • salt
  • tender
  • pepper
  • 5-6 cloves of garlic

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Covered potatoes with garlic sauce and chicken breast:

Peel a squash, grate it and squeeze the juice. Add the oil to a frying pan or saucepan. stick.

When the potatoes have softened, add 3-4 tablespoons of garlic clove and salt to taste.

Chicken breast is prepared as here: http://bucataras.ro/retete/6043/piept-de-pui-la-cuptor-cu-salata-asortata.html

Tips sites

1

to fast, they are served without chicken breast


Covered potatoes with garlic sauce and chicken breast - Recipes

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How to Make Baked Potatoes with Garlic and Parmesan & # 8211 Best Tips & Tricks

1. How to crush them.

You can do this with a mashed potato, or with a glass (or small bowl) with a flat bottom.

Do not press too hard, so as not to flatten them to the maximum. They should remain about an inch thick.

2. Experiment with different toppings and spices.

I made these baked potatoes with parmesan, but you can make them with other kinds of cheese, such as:

It just depends on your tastes here, and keep in mind that most types of cheese fit.

Moreover, you can also change the spices. Try them with thyme, oregano or Italian spices.

With any of these they will come out super delicious.

Oh, and you can also grind crispy bacon to sprinkle on top, to intensify their aroma, taste and texture.

3. What to serve baked potatoes in the oven.

Well, here I could make an endless list.

They fit perfectly with many dishes, and this is one of the things I like most about this baked potato recipe.

But I can't keep you up to date so I'll just make a few recommendations (my favorites):

4. What sauces do we serve it with

I made the baked potatoes with sour cream and freshly chopped basil.

It came out super delish, so you have to try them.

But if you don't like sour cream so much, here are some sauce ideas that would fit perfectly:

If you take into account all the tips given above, you will surely make the best baked potatoes.

And now I don't want to keep you, because I'm sure you want to and can't wait to make them.

So let's heat the ovens, okay?

If you liked this recipe for baked potatoes and you want to see more similar video recipes, please subscribe to my YouTube Channel.


Method of preparation

To marinate the meat, mix 50 gr. olive oil, orange juice, half of the crushed garlic, wine, salt and pepper and chicken spices. Mix well and in this sauce put the chicken breast to marinate for at least 2 hours.

Meanwhile, peel the potatoes and mix with a clove of garlic made from the other half of the garlic clove and mixed with 50 g of oil and water.

Let them taste a little.

Then remove the marinated chicken pieces and add the paprika and place on the already hot grill. The same is done with the potatoes.


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Simona 2 years ago - 16 October 2015 16:41

Re: Potatoes boiled in salted ribs with spicy sauce

Ovidius 2 years ago - 16 October 2015 22:59

Re: Potatoes boiled in salted ribs with spicy sauce

Kiss my hand. I promised to read more carefully. :

2. Don't I get too salty? Mine are almost all in the anti-salt regime (

Ioana 2 years ago - October 17, 2015 10:38

Re: Potatoes boiled in salt crust with spicy sauce

1. I noticed yesterday but only today I had time to correct corrected!

2. inside they don't come out too salty, they come out perfectly seasoned. the peel must be rubbed well and if it seems too much, it can be partially cleaned (it is very easy to take off, as with baked potatoes). I made the sauce almost without salt just to compensate for the potatoes. but if someone is on a diet without salt for health reasons, I still recommend baking them in the shell, in the oven.

a woman 2 years ago - 19 October 2015 14:44

Re: Potatoes boiled in salt crust with spicy sauce

I must do it. I'm leaving for the Canary Islands soon

Ioana 2 years ago - 19 October 2015 15:01

Re: Potatoes boiled in salt crust with spicy sauce

how nice! be sure to taste this specialty there and maybe bring us new ideas.

t0much 2 years ago - 20 November 2015 22:47

Re: Potatoes boiled in salt crust with spicy sauce

Thank you, we liked it, simple and tasty.

Ioana 2 years ago - November 21, 2015 09:10

Re: Potatoes boiled in salt crust with spicy sauce

Marusia 2 years ago - November 22, 2015 20:21

Re: Potatoes boiled in salt crust with spicy sauce

How can I put recipes as favorites?
I would like to try this recipe too, but I can't now and it would be easier for me to find it in my favorites
Thank you

Ioana 2 years ago - November 23, 2015 09:16

Re: Potatoes boiled in salt crust with spicy sauce

Marusia, under the big picture in the recipe there is a gray heart with a "+" on it. click on it when you are logged in and the recipe enters Favorites.

Dora a year ago - 12 April 2016 04:49

Re: Potatoes boiled in salt crust with spicy sauce

Hi Ioana, we have been living in Tenerife for 10 years and I will tell you if you want some tricks on potatoes in crust when they are cooked, throw water on them and leave them on the stove for 2 minutes on the fire without a lid and they stay with salt. here and you don't have to wait for all the water to drop? and if you want to say my spicy sauce (from a local here) large, 1/4 teaspoon cumin, 100 ml olive oil and 15 ml vinegar put all the ingredients in the food processor without vinegar and mix if they are too hot add more fresh red pepper at the end add the vinegar and so the mojo stays red if we add vinegar at first it loses its color and there are still green mojo for fish and seafood, do I use the red one here for meat?

Ioana a year ago - April 12, 2016 15:40

Re: Potatoes boiled in salt crust with spicy sauce

Dora thanks for the new information. I think your red mojo is good too, but since I don't eat raw red peppers, I stick to the baked pepper version. can you tell me your version of green mojo.


Ingredients grilled chicken breast

  • 1 kilogram of chicken breast (6 slices of about 175 grams each)
  • 1 clove of garlic
  • yellow peel, finely grated, from ½ lemon
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 teaspoon of honey
  • 3 thyme branches
  • 2 tablespoons TABASCO ® green pepper sauce (for those who appreciate a spicy note in the dishes they eat)
  • salt and pepper to taste

Cucumber and avocado sauce

  • 350 grams of fresh cucumber, cut into cubes (1 large Fabio cucumber)
  • 3 well-ripened avocados
  • 3 green onions, chopped into rounds
  • juice from 1 lime
  • 1 bunch of fresh, chopped mint (about 3 tablespoons of mint)
  • salt and pepper to taste

Preparation of grilled chicken breast & marinating

1. As much as possible, try to slice the chicken breast into slices of equal thickness, about 2-3 cm in the thickest part.

2. Obviously, we will start with the preparation of the marinade that will make the grilled chicken breast incredibly delicious and tender. An effective marinade for tenderizing and flavoring meat has several principles: it contains an acidic substance, which in my case is lemon juice. It can be replaced, as desired, with orange juice or even a little dry white wine. The acidity of the marinade helps a lot in the tenderning of the meat, practically, the cooking process begins now. Fear not, the flesh will not be sour.

Then the marinade should contain your favorite flavors, well balanced between them. I opted for lemon peel, garlic and thyme, as well you can use rosemary, mustard, all kinds of spices as you like. For a delicious spicy note, I added TABASCO ® green pepper sauce, which has green jalapeno pepper as an ingredient and is moderately hot.

3. Crush the garlic and place in a bowl. Add the lemon peel and thyme leaves, lemon juice and honey and finally the olive oil. They all beat well with the pear-shaped target. The chicken breast slices, well tamponed with absorbent paper towels, are put in the marinade. Rotate the chicken breast slices so that they are dressed with marinade everywhere. Cover the bowl and refrigerate for at least 30 minutes. Marinate the chicken breast just as well (or even better) overnight.

How and how long we cook a grilled chicken breast

4. The most common mistake we can make when preparing grilled chicken breast is to kill the meat, drying it with the last drop of juice and turning it into a piece of hard-to-chew yolk. So that's what we're going to avoid!

After marinating, remove the chicken breast slices from the marinade and carefully dab with paper towels. Any trace of marinade on the surface of the meat can burn, adversely affecting the final taste. The marinade is thrown away, it has fulfilled its purpose. Leave the chicken breast slices for about 10 minutes, covered with foil, on a tray, at room temperature, to acclimatize.

Meanwhile, heat the grill or grill pan over medium-high heat. It is important that the surface on which the grill will be cooked is well heated. Season with salt and freshly ground pepper the slices of marinated chicken breast and place on the hot grill. It should sizzle loudly when the meat touches the hot surface.

5. Chicken breast slices & # 8211 cut to the thickness specified in point 1 and acclimatized & # 8211 are cooked for 2-3 minutes on each side. It doesn't take another minute. We will not move the meat from here to there on the grill and we will not turn it more than once from one side to the other. This is the only way to get traces of beautiful grill. During cooking, the meat will form a beautiful crust and penetrate perfectly. Be careful, the process of cooking the meat does not end when it is taken off the grill! Place the meat on a plate, cover lightly with foil and let it rest for 10 minutes, during which time it will continue to penetrate.

Avocado sauce with cucumber & # 8211 an extremely pleasant accompaniment next to a grilled chicken breast

6. While the grilled chicken breast is resting, the diced cucumbers are salted and placed in a sieve. Place the sieve on top of a bowl and let it drain from the water that the salt will extract from the cucumbers.

7. Meanwhile, cut the avocado lengthwise and remove the seeds. The process is described in detail at guacamole recipe. Once the seeds have been removed, the avocado pulp is peeled from the shell. Put all the creamy pulp in a bowl and immediately add the lime juice, stirring, to prevent oxidation. Add sliced ​​green onions, chopped mint and finally drained cucumbers. Season with salt and pepper to taste and mix. For a delicious common note between the main course and this fresh garnish, I added a few drops of TABASCO ® green pepper sauce to the salsa.

The grilled chicken breast, after resting, is extremely fragile and juicy and looks perfect. It goes well with all kinds of side dishes, I opted for baked sweet potatoes, spicy and tasty and, of course, salsa full of fresh avocado and cucumber. It would go perfectly with new potatoes with butter and dill. If I think about it, it would be perfect with some delicious and rosy new potatoes with garlic and rosemary, baked. This grilled chicken breast fits perfectly with un sos tzatziki. It goes just as well with a simple garlic sauce, with tomatoes or mustard. It only remains to choose the one that perfectly suits your taste.


Baked potatoes, with mujdei and fondue cheese

Wash the potatoes well and boil them in their skins, adding just enough water to cover them. Let them boil only until they penetrate a little in the fork test. After they have boiled, drain the water, pass them through a stream of cold water and peel them. We cut them with the knife into slices, but we leave the base uncut and place them in the tray greased with oil. and we'll sprinkle the potatoes with it.

Drizzle the sauce through the rounds, then sprinkle with basil and salt.

Put the tray in the oven for 30 minutes at 180 degrees, and 15 minutes before the deadline, add in the oven the casserole with fondue and the other head of garlic, uncleaned, which we will place in the tray with potatoes.

When we take the potatoes out of the oven, sprinkle chopped green parsley and spread the cheese over them. Cover them and let them cool a bit, then serve with baked garlic.

They are very good, especially warm, but next time, I will make more mujdei because it was still a little.


Method of preparation

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.