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New potatoes with grilled chicken breast

New potatoes with grilled chicken breast


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a simple and very delicious recipe

  • 1 chicken breast
  • 1 kg of new potatoes
  • oregano
  • rosemary
  • car oil
  • salt
  • pepper
  • 50 gr butter

S.O.S:

  • 200 gr sour cream
  • 3 cloves garlic
  • 1 dill connection
  • salt

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION New potatoes with grilled chicken breast:

the chicken breast is portioned into 4. Then it is beaten with a kitchen hammer to fry the meat. Season with salt and pepper, oregano and rosemary, finally grease with olive oil and leave for 20 minutes.

Peel a squash, grate it and cut it in half, add salt and butter. Separately make the sauce: the garlic is cleaned and ground, mixed with sour cream and finely chopped dill.

When it is ready, serve the potatoes with the sauce on top and the chicken breast.


New potatoes with grilled chicken breast - Recipes

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New potato salad with grilled chicken breast
Description:
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Ingredient:

new potatoes 1.1 kg
chicken breast, boneless and skinless 500 g
eggs 5 pcs.
light mayonnaise 150 g
red onion 100 g
pickled cucumbers 100 g
pearl onion in vinegar 50 g
baked capsicum 100 g
green onion 30 g (for garnish)
salt pepper

Wash the potatoes well, well and boil them (with the peel). While boiling, add eggs. Bake the capsicums on the grill or plate and, when they have cooled, peel them. Also on the grill, brown the chicken breast, cut into slices and sprinkle with salt and pepper. When the potatoes have boiled, drain them and let them cool. When they have cooled, cut them into cubes and place them in a larger bowl. Add red onions (sliced), pickled cucumbers (diced), capsicum (peeled and chopped, cut into strips), onion in vinegar and mayonnaise. Stir gently. Add the grilled chicken breast, diced, and hard-boiled eggs, peeled and sliced. Mix and season with salt and pepper.
Serve the salad cold, with the pieces of green onion tails on top.


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1. Wash the eggplant, cut into 1-1.5 cm thick rounds, sprinkle with a pinch of salt and drain on a chopper. Donuts and tomatoes are washed and cleaned.

2. Wash the chicken breast, clean the skins and cut about 1.5 cm thick slices. Season, sprinkle with a little oil and keep cold for 10-15 minutes.

3. Meanwhile, pass the fresh cheese, mix with the grated cheese and season to taste with salt, pepper and greens.

4. Fry the chicken breast, eggplant and donut on a very hot grill for 10 minutes on each side. When serving, add a slice of tomato with cream cheese.


Tips for a successful barbecue

In this sense we can prepare certain elements in advance. That is, we don't go with the big piece of the nape of the neck and cut it there when we can bring it ready sliced ​​and spiced from home. The skewers with meat and vegetables are also brought ready on the sticks and the potatoes are brought cleaned and seasoned. The same goes for the little ones - we prepare them at home and we also slice and shape them there - instead of going with the meat in the bag and wasting time there.

Not to mention that green grass is often a problem with water and hand or dishwashing. We better go with the necessary ones put in pots with lids, which we then bring home and wash later.

Marinating is a process that tenderizes the meat and impregnates it with special flavors. The marinades can be dry (dry rub) or wet. About the benefits of marinating you can read more here. The spices must match the type of meat and if you do not know exactly how to choose them there are ready-made mixes - such as 4 GRILL condiments from Kotanyi: for chicken, pork, fish or barbecue (in general). Of course they are natural and contain salt, pepper, paprika, garlic, onions and herbs. They do not contain flavor enhancers, monoglutamate or other chemicals.

For these grilled chicken legs I chose the spice Kotanyi GRILL for chickens. It contains iodized salt, paprika, thyme, onion, garlic, rosemary, pepper, marjoram, thyme, basil and tarragon. A nice mix of vibrant flavors that give a special note to chicken.

So I marinated the chicken legs with this spice mix in the evening and prepared the grill. Hmm… but why are the clouds coming right now. Nuuu, it's starting to drip and I haven't made the fire yet! It's clear! Spring is capricious and plays with us. And so, instead of enjoying the green garden and a charcoal grill, I had to retire to the kitchen and use the electric grill. There are no bathrooms! If you have good meat and quality spices, your grill will succeed wherever you make it!


Video: Garlic Butter Chicken and Potatoes. Getting Ripped With Tripp (July 2022).


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