Chicken fillet dishes

Chicken fillet dishes


  • 1 coil chicken fillet stuffed with rice and meat 1.1 plug 1.2 Preparation
  • 1.1 plug
  • 1.2 Preparation
  • 2 chicken fillet with soy sauce 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation

Coil chicken fillet stuffed with rice and meat


  • Eight pieces of the release pincers chicken skin and bone.
  • Tablespoons of olive oil.
  • A tablespoon of each: Vinegar. the salt.
  • Vinegar.
  • the salt.
  • A teaspoon of each: Black pepper. Bharat problem. Cinnamon.
  • Black pepper.
  • Bharat problem.
  • Cinnamon.
  • Half teaspoon of each of: cardamom. Nutmeg.
  • cardamom.
  • Nutmeg.

Stuffing components:

  • Five hundred grams of each of: the rice. Lamb or veal without minced fat.
  • the rice.
  • Lamb or veal without minced fat.
  • Large onion, chopped into small cubes.
  • A tablespoon of each: Obesity. olive oil.
  • Obesity.
  • olive oil.
  • Small tablespoons of salt.
  • Bharat crushed.
  • A teaspoon of each: Black pepper. Spices problem. Cinnamon.
  • Black pepper.
  • Spices problem.
  • Cinnamon.
  • Half teaspoon of each of: cardamom. Nutmeg.
  • cardamom.
  • Nutmeg.
  • A quarter of a teaspoon of cloves.

Cooking Filling:

  • A tablespoon of obesity or vegetable oil.
  • Five cups of chicken broth.
  • salt.
  • black pepper.
  • A teaspoon of cinnamon ground.

Tchouh chicken:

  • Flour packaging fillet.
  • A cup of vegetable oil.

Gravy components:

  • Tablespoons of butter.
  • Spoon and a half of a large flour.
  • Two cups of chicken broth or meat.


  • A quarter cup of each: Pine. Almond.
  • Pine.
  • Almond.

How to prepare

  • Chicken seasoning ingredients mentioned above except the salt and leave it for a whole day in the refrigerator or a few hours.
  • Wash rice and soaked in warm water for half an hour and filtered.
  • Tchouh onions in obesity, with a pinch of salt, black pepper to simmer until tender.
  • Raise half the amount.
  • Raise the fire and add the meat, salt, spices and stirring until colored meat.
  • Reduce the heat and let simmer until the meat is covered in a saucepan.
  • Obesity heating or vegetable oil in a deep saucepan and fry pine nuts, almonds and lifting them from the fire.
  • Add rice and Tkulaibh.
  • Add broth hot with cinnamon, black pepper and adjust salt.
  • Destiny exposed left on high heat until the broth level the surface of the rice.
  • Add the meat and onions and Tkulaibhm well.
  • Reduce heat and let the filling to ripen completely, and then left to cool.


  • Salting chicken.
  • Develop an appropriate amount of filler in the filleting broad base and wrapped Brule and installed a wooden stick.
  • Tgylv rolls and flour Tchouhaa on all sides with oil plant.
  • Put rolls in a suitable oven tray Pour the amount of a glass of water at the base with papers Gar.
  • Cover with aluminum foil rolls and Oodaha on the middle rack in preheated oven in advance to two hundred and twenty degrees Celsius and almost left for half an hour.


  • Baking flour in butter until golden and dark.
  • Add the hot broth and stir quickly until Etjans mixture begins to boil.


  • Gravy distribution over the chicken rolls and decorated with almonds and pine nuts.

Chicken fillet with soy sauce


  • Four large pieces of chicken fillet.
  • Large three tablespoons of butter.
  • Tablespoons of corn oil.
  • Half teaspoon of each of: Black pepper. Paprika. Soft coriander. Ginger Powder.
  • Black pepper.
  • Paprika.
  • Soft coriander.
  • Ginger Powder.
  • Small spoon of salt.
  • Two eggs.
  • Half a cup of flour.
  • Chopped onion.
  • Cloves of garlic.
  • Two Centuries of green pepper chopped fine.

Sauce ingredients:

  • Half a cup of water.
  • A tablespoon of each: Starch. Chopped parsley.
  • Starch.
  • Chopped parsley.
  • A quarter cup of soy sauce.
  • Tablespoons of each: Vinegar. Lemonade.
  • Vinegar.
  • Lemonade.


  • Slices of lemon.

How to prepare

  • Cut the chicken placed between two pieces of butter and galleries ways the meat hammer to become thin.
  • Put the butter and oil in a pan and wide.
  • Put the pan on low heat to melt the butter.
  • Put pepper, salt, paprika, coriander, and ginger in a small dish and flipping to mingle.
  • Lay eggs and one-third of the amount of a mixture of spices in a large dish with a fork to mix with stirring.
  • Put flour in a large dish and add half the amount of spices mixture and stirring mixed.
  • Scattering the rest of the spices on the chicken pieces.
  • Put a piece fillet in the flour and stirred to overspread, then put the fillet in the egg and turned over to overspread.
  • Re-placed in the flour fillet second Altqlbeb to overspread a thin layer of flour.
  • Put the fillet pan and wait a little to the bottom becomes golden color and then her heart on the other side and wait to become a golden color.
  • Directed by filet from the pan and put it in a side dish.
  • Cut the rest of the frying fillets in the same way.
  • Put the onion, garlic, and pepper in the same pan and stirring until the onion becomes soft.

Prepare the sauce:

  • Put water, starch, vinegar, and lemon juice in a cup bushel and flipping a bat hand clasped to form a smooth sauce.
  • Add the sauce to the onions in the pan and stirring to boil.
  • Add the chicken pieces and leave them for a period of twenty minutes to Azbk chicken broth and simmer.
  • Parsley distribution and fillet next to white rice.


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