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7 cool ways to cook chicken in a new way
Chicken fillet - a favorite food of athletes and supporters a healthy lifestyle. Lovers of juicy meat dishes to cook are usually avoided this part of the chicken, because it turns dry and fresh.
Revision Website 7 gathered the coolest recipes that you can prepare tasty and juicy chicken breast, while not breaking the diet.
Chicken with broccoli in cream sauce h3>
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< You'll need:
chicken breast - 1 pc. (400 g) broccoli - 500 g cream sauce - 700 ml parmesan cheese - 50 g carrot - 1 . pieces bread crumbs - 50 g butter - 50 g tarragon fresh or dried - to taste salt, walnut ground nutmeg - to taste Preparation: 
Carrot peel and cut into cubes. Broccoli washed and divided into small florets. Cook carrots and broccoli steamed or in a little water until soft. Rinse chicken breasts and cut into pieces. Then these pieces cut into narrow strips. Chicken simmered in a little vegetable oil in a skillet, stirring the meat to white. Season with salt. Prepare a creamy béchamel sauce with milk or cream, bringing it to the density of liquid sour cream. A small amount of butter to grease a baking dish. Fold in the form of broccoli and carrots. Top with chicken. Sprinkle the chicken with crushed fresh or dried tarragon. Then pour the cream sauce. Sprinkle the dish with breadcrumbs and grated Parmesan cheese. The rest of the butter cut into small pieces and distribute them on the dish surface. Bake in preheated 200 degree oven for 20 minutes.
Chicken fillet with mango salsa h3> 
< You'll need:
2 chicken breasts 1 mango 1 avocado 1/2 red bell pepper 1 onion < / 3 sprigs parsley 1 lime 1 hour. l. red wine vinegar 30 ml of soy sauce 1/2 hours. l. mustard olive oil 1 clove garlic, salt, pepper Preparation: 
Mango, avocado, onion and bell pepper Peel and cut into small cubes. Transfer to a bowl, add the vinegar and lime juice. Stir and refrigerate for 1 hour. Garlic crushed, add soy sauce, 1 tbsp. l. oil and mustard. Breasts cut into 4 pieces, rub the mixture and put 1 hour in the refrigerator. Fry fillets grilled for 5 minutes on each side. Before serving, put in the fillets salsa.
Crispy chicken with hummus and vegetables h3> 
< You'll need:
chicken breasts 4 pieces. zucchini 1 piece. zucchini 1 piece. onion 1 piece. hummus 200 g olive oil 1 tbsp. . L Lemons 2 pc ground paprika 1 tsp Preparation:... 
An hour before the start of cooking, remove the bird from the fridge. Preheat oven to 210 degrees. Prepare a baking sheet: lubricate it with a small amount of vegetable oil. Cut zucchini, zucchini and onion slices. Season with salt and pepper and drizzle with olive oil. Stir vegetables. Chicken breast tissue wipe disposable cloth: the meat should be moist. Put the vegetables in the pan on top - a chicken breast. Meat Spread hummus. Sprinkle all with lemon juice, sprinkle with paprika poultry. Bake 25-30 minutes until cooked meals. Serve immediately.
Chicken baked with tomatoes and chickpeas h3> 
< You'll need:
chicken from 2 large breasts - 4 pcs. chickpeas - 1 cup fresh basil - a small bunch cherry tomatoes -. 15-20 pcs olive oil - 3 tbsp. . L oregano dry - pinch thyme dry - pinch black pepper freshly ground - to taste sea salt - to taste < / Preparation: 
Chickpeas soaked overnight for 10-12 hours. A bowl is desirable to put into the refrigerator, in order to avoid acidification of water. Chickpeas swollen boil for 60-90 minutes, adding a bay leaf and black peppercorns. In a baking dish put the chicken, season it with oil and spices. In a deep bowl, mix the boiled chickpeas, chopped cherry tomatoes in half, torn basil leaves your hands, add a little spice and a spoonful of oil, mix well. Share Nutovo-vegetable mixture around the fillets, season with salt and pepper to taste, bake in a preheated 200 degree oven until cooked chicken. Form the best cover with foil to prevent drying chickpeas.
Juicy chicken fillet in parchment with vegetables h3> 
< You'll need:
green onions - beam cherry tomatoes - 350 g white onion - 1 pc fresh thyme -. 8 sprigs li > olive oil - 2 tbsp. . L chicken breast - 4 pcs. (200 g each) dry white wine - 50 ml Preparation: 
Preheat oven to 200 degrees. Cut 4 pieces of parchment for baking, measuring 40 × 40 cm each. Cut the tomatoes in half, chop the white onion rings. In the center of each piece of parchment put an equal amount of vegetables (green and white onions, tomatoes). Lift the edge of the parchment and form a "boat", tied up the left and right sides of the paper cooking twine. Add to each paper form in a teaspoon of olive oil and a sprig of thyme. Season with salt and pepper chicken breast, lay the meat on the "boat". Pour bird wine, remaining oil, place the fillets on the thyme sprigs. Close the "boat" and put on a baking sheet. Put the dish in the oven and bake for 20-25 minutes. Serve immediately, setting each "boat" on the plate.
Chicken rolls with cheese h3> 
< You'll need:
chicken breast - 4 pieces feta cheese -. 100 g oregano - 2 tbsp. . L Garlic - 3 cloves lemon zest - 1/2 tsp dry white wine -.. 100 mL unsalted chicken broth - 100 ml lemon - 2 pcs olive oil -. 2, Art. . L Preparation: 
Cut two pieces of edible film (about the size of 30 × 30 cm). Put in between a chicken breast. Slugger meat, starting from the center. You should now have a thin layer of meat. Lubricate it with feta cheese, sprinkle with oregano, grated garlic, lemon zest. Roll the meat loaf. Repeat with the remaining breast. Preheat oven to 220 degrees. In a skillet, heat 2 tbsp. l. oil. Fry the rolls on all sides for 10 minutes. Move the meat in a baking dish and place in oven for 5-7 minutes. At the same time, in a skillet, where the meat was roasting, combine the wine, broth, lemon juice. Once boiling, stir the sauce and keep on low heat for 5 minutes. Remove the rolls from the oven, cut into thick slices and arrange on plates. Pour the sauce and serve with lemon wedges.
fillet in wine and honey marinade h3> 
< You'll need:
chicken - 2 pcs. dry white wine - 250ml orange - 1 pc honey -. 6 Art. . L lime - 1/2 pc garlic -. 2 cloves salt and pepper - to taste Preparation: 
Mix in a bowl 200 ml of wine, chopped garlic, 2 tbsp. l. honey and the juice of half an orange. Put in the chicken breast marinade, cover with cling film and refrigerate for an hour. Grease the pan or grill a tablespoon of vegetable oil, put on fire. Fry the chicken 6-8 minutes per side. In a saucepan, pour the remaining wine, honey, lime juice and orange. Put on the fire. Once the boil, simmer for half a minute, then remove from heat. Once the chicken is ready, spread it on a plate and pour the sauce. Season with salt and pepper to taste meat.
via www.simplysated.com/molasses-dipped-chicken-mango-salsa/
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