Cocina Corner

Do you prefer crispy chicken? Here we provide a way of preparing a baked chicken but looks fried. A tasty and healthy recipe together.

Ingredients

• 1/4 cup butter or margarine
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 to 3 1/2 lbs of frying or roasting chicken cut into pieces

Preparation

1. Preheat oven to 425 ° F. Melt the butter in a 13x9-inch pan for baking.

2. In a shallow dish, mix the flour, paprika, salt and pepper. Cover the chicken with flour mixture. Place chicken, skin side down in pan.

 3. Bake uncovered for 30 minutes. Give back the chicken bake for about 30 minutes or until juice of chicken is no longer pink when cut out the center of thickest pieces. Tip: If you prefer the crispy chicken, replace l / 2 cup flour for 1 cup corn flakes (cornflakes) crushed. Dip chicken into 1/4 cup butter or margarine, melted, before covering it with a mixture of crushed cornflakes.

Servings: 6

Preparation time:  40 min

Cooking time:  30 min

Ready in:  1 hr 10 min

Country:  International

Season / Occasion: All year

Main Ingredient:  Poultry

Categories: Main Dish

Give a fresh and natural to this chicken and vegetable pie with a herb seasoning. Typical of French cuisine, quiche can be eaten as a breakfast or a light lunch. Enjoy ...

Ingredients

• 1 foot crust chilled Pillsbury ® (from a box of 15 oz), softened as indicated in the box
• 1 cup chopped grilled chicken (a chicken between 2 and 2 ½ lb)
• 1 cup chopped broccoli Green Giant ® frozen, thawed and drained
• 4 eggs
• 1 ¾ cups half and half milk
• ¼ teaspoon salt
• ½ cup cream cheese, whipped, flavored with garlic and herbs (from a pack of 8 oz)

Preparation

1. Preheat oven to 400 ° F. In a refractory foot, 9 inches, placing the crust as outlined in the stuffing box for a foot, without lid. Bake 8 to 10 minutes or until lightly browned.

2. Distribute the chicken and broccoli in the partially baked crust.

3. In a medium bowl beat eggs, milk, half and half and salt with a wire whisk until well blended. Pour into the crust up.

4. Put teaspoons of cream cheese in the quiche. Cover edges of crust with strips of foil to prevent browning. Bake for 10 minutes.

5. Reduce oven temperature to 300 ° F. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Remove the foil, let stand 15 minutes before serving.

Servings: 6

Preparation time:  20 min

Cooking time:  40 min

Ready in:  1 hr

Country:  International

Season / Occasion: All year

Main ingredient:  Vegetables

The mixture of these foods at the touch of wine they taste great.

Ingredients

• 2 servings of 80 grams of fresh salmon
• 6 shrimp
• 6 squid
• 1 vanilla pod
• 1 tablespoon cocoa butter
• Salt and pepper to taste
• To the veil of white wine and caviar:
• 125 ml of white wine
• 60 milliliters of water
• Salt and white pepper to taste
• 60 grams of butter
• 2 teaspoons caviar
• For the bed of vegetables:
• 2 tablespoons diced celery
• 2 tablespoons diced carrots
• ½ diced pumpkin
• 1 tomato, diced
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1 tsp damiana

Preparation

For the bed of vegetables: In a skillet, heat oil and cook the vegetables according to their hardness. Season and sprinkle with damiana. Book. To the veil of white wine and caviar: In saucepan combine the white wine and water, reduce. Add cold butter into small cubes while stirring to emulsify. Add salt and pepper. For the orgy of seafood: Season the seafood and sprinkle with cocoa butter. Heat a skillet and cook seafood. Installation Serving seafood, next to the bed of vegetables and add sauce with the veil of white wine and caviar. This recipe is from Martha Sánchez Dueñas, chef instructor at the University of the Cloister of Sor Juana Mexico, DF

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Summer comes and we want to eat healthy, but without neglecting the palate. We show how to prepare a salad with chicken, cheese and walnuts with a super light dressing. A healthy and delicious combination.

Ingredients

• Salad
• 7 cups chopped romaine lettuce (1 lettuce)
• 2 packages (9 oz each) chicken breast strips, cooked, frozen (without breading) (4 cups). Thawing.
• 1 cup crumbled Gorgonzola cheese (4 oz)
• 1 cup nuts (pecans) into halves (4 oz)
• 3 cups fresh strawberries, chopped
• Dressing
• 1/3 cup olive or vegetable oil
• 2 tablespoons sugar
• ½ teaspoon salt
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely chopped

Preparation


1. Place in a serving bowl for salads, 3 quarts, half of the lettuce. Put a layer of chicken, cheese, pecan halves, the rest of the lettuce and strawberries.

2. In small bowl or measuring cup glass, mix dressing ingredients with wire whisk until combined well. Pour dressing over salad just before serving.

Servings: 6

Preparation time:  15 min

Ready in:  15 min

Country:  International

Season / Occasion: Summer

Main Ingredient:  Poultry

They will want to take every last drop of broth.

Ingredients

• 1 lb medium shrimp in shell
• 1 lb mixed seafood (squid, octopus, clams, etc.).
• 4 garlic cloves
• 2 lbs of tomatoes
• 1 tablespoon whole black peppercorns large
• 1 large potato, peeled, cut into small cubes
• 2 carrots, sliced
• 2 stalks celery, diced
• 1 bunch of cilantro
• 6 pills of concentrated shrimp broth
• 2 1/2 liters

Preparation

Boil the 2 1/2 liters of water with more seafood for cooking duration. Blend the tomatoes, garlic and pepper with a little water until a puree followed by heating mind a little oil and fry the puree, simmer for 15 min eh aa incorporating boiled seafood. When shellfish are tender add the potatoes, carrots, celery and shrimp concentrate boil for 5 min and add the shrimp and finely chopped cilantro, wait until shrimp change color and turn off heat, cover and let stand 2 min approx.

* Serve with bread and a rich sauce.

Utensils

• large pot for boiling
• blender

Servings: 8

Preparation time:  30 min

Cooking time:  40 min

Ready in:  1 hr 10 min

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fish and Seafood

The sensation can be simple, so try these chicken breast covered with prosciutto and mozzarella cheese. You will not regret!

Ingredients

• 4 chicken breasts boneless and skinless (about 6 oz each)
• 1/3 cup all-purpose flour
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Italian seasoning (Italian seasoning)
• 1/2 teaspoon salt
• 2 tablespoons olive or vegetable oil
• 4 slices prosciutto (about 3 oz)
• 4 slices (1 oz each) mozzarella cheese
• 1 teaspoon fresh sage leaves (sage), chopped
• 3/4 cup Progresso ® chicken broth (from a pack of 32 oz)
• 1 tablespoon butter or margarine

Preparation


1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down, beat them lightly with the flat side of a meat mallet or a rolling pin until they are a quarter inch thick. In a shallow dish, mix the flour, Parmesan cheese, Italian seasoning and salt. Cover chicken with flour mixture, remove the excess flour.

2. In a 12-inch nonstick skillet, heat oil over medium high heat. Add chicken, cooking about 8 minutes, turning once, until browned on the outside and center it no longer pink. Top each chicken breast with 1 slice prosciutto and 1 slice of mozzarella cheese. Cover the pan well, cooking for 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from pan and place on a platter, cover it loosely with foil, taking care that the foil does not touch the cheese.

3. Increase heat to high heat. Add broth to pan. Heat to boil, scraping any bits from the bottom of the gold pan. Boil about 3 minutes or until the broth reduced to approximately one quarter cup. Remove pan from heat, add the butter. Pour mixture over chicken.

Servings: 4

Preparation time:  20 min

Cooking time:  10 min


Ready in:  30 min

Country:  International

Season / Occasion: All year

Main Ingredient:  Poultry

Do not be afraid to cook turkey for fear that you stay dry with this recipe you sorprendrás flavor and juicy to be your dish.

Ingredients

• Turkey breast
• Minced garlic
• Chopped rosemary
• Chopped thyme
• Olive Oil
• Salt and pepper to taste
• For the salad
• Arugula
• Blueberries
• Almonds
• Balsamic Vinegar

Preparation

Preheat oven to 350 ° F In a glass bowl with the rosemary mixture jao, thyme, olive oil and season with some salt and pepper. When you have a perfect mix, turkey and bring it to grease it throughout the piece. We recommend not to remove the strings from the turkey so you can seal it properly. Once anointed with the spice mixture seals the turkey on a pan with hot oil. Try to achieve a golden color in each corner of the flesh. When you have sealed your flesh enter it in the oven about 30 minutes or until the internal temperature of your meat this 170 ° F. Cut into slices and place on a salad of arugula.

Servings: 8

Preparation time:  15 min

Cooking time:  30 min

Ready in:  45 min

Country:  United States

Season / Occasion: All year

Main Ingredient:  Poultry