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Chicken breast tart

I took the recipe from Miha who posted it on the cook and I am satisfied. Thanks miha

  • 150 ml of water,
  • 250gr flour,
  • 1 teaspoon salt,
  • 1 teaspoon dry yeast (I put fresh12 gr)
  • 1 teaspoon sugar,
  • 1 tablespoon oil.
  • For the filling:
  • 1/2 chicken breast,
  • smoked bacon (I put it like that after my eyes),
  • 3 large mushrooms,
  • 2 eggs,
  • 100 grams of sour cream,
  • 100 gr cheese,
  • 2 tablespoons red juice,
  • 2 cloves garlic,
  • salt,
  • pepper
  • oregano.

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken breast tart:

Mix the yeast with a little warm water and sugar and leave it to rise for 10 minutes. In a bowl put flour, salt and oil, yeast and the rest of the water and knead until it becomes an elastic dough, leave to rise for 30 minutes. After the dough has risen, put it in the shape of a tart greased with oil, grease the dough with tomato juice mixed with crushed garlic and oregano, put the chicken breast (I browned it a little in oil and left it to cool a little then I put it over the dough) we put the bacon, the mushrooms. Salt and pepper to taste. Beat the eggs well, put the cream over the eggs, mix and pour over the filling and put in the oven.

Leave it until it browns and take it out and put the cheese on top and put it in the oven until it browns.

Chicken and corn pie

Because I have some more capricious people in the house to eat (I won't tell you who they are: P) I kept trying salty tarts, for fear that they won't be happy with them, but because today I really didn't know what to do. I cook like 2, I said to try my luck with something like that. I chose a light tart, with simple ingredients, and a dough top (to get them used to this dish: P). Honestly, I didn't expect them to like it so much (it looks good with pizza: P), proof that I didn't even get to take some clearer, brighter pictures, that when the tart was ready they jumped on she :)) and it's over (I hope to grab tomorrow, at least a piece for pictures :)))

ingredients (for a 24 cm tray):
& # 8211 150 ml of warm water
& # 8211 10 g fresh yeast
& # 8211 260 g flour
& # 8211 1 teaspoon salt
& # 8211 1 tablespoon oil
& # 8211 a little chicken breast
& # 8211 a red capsicum / fat pepper
& # 8211 an onion
& # 8211 3 tablespoons canned corn kernels
& # 8211 100 g cheese
& # 8211 3 tablespoons fat yogurt / sour cream
& # 8211 2 tbsp
& # 8211 salt, pepper and oregano to taste

Method of preparation:
The yeast dissolves in warm water
& # 8211 put flour and salt in a bowl and add dissolved yeast water over them
& # 8211 knead until a homogeneous dough is obtained that comes off the bowl easily (add more flour if the dough does not come off the bowl yet)
& # 8211 at the end add the oil and knead a little more
& # 8211 The dough obtained is covered with a towel and leavened, for about 30 minutes, in a warm place, protected from drafts
& # 8211 Wash chicken breast and cut into small pieces
Peel an onion, wash and finely chop
Heat the oil in the pan and then add the chicken breast pieces.
& # 8211 cook the chicken breast for about 5 minutes and then add the onion and chopped pepper and cook together for a few more minutes until the onion becomes glassy& # 8211 add a cup of water, season with salt, pepper and oregano and leave on the fire until all the water is reduced, and the meat and vegetables are cooked (if not ready, add more water)
& # 8211 The filling is left to cool partially
& # 8211 on the work surface, put a little flour and spread the dough sheet suitable for thick
& # 8211 tart tray (you can also use a cake tray & # 8211 as in my case), line it with baking paper, put the countertop sheet and prick it with a fork
& # 8211 grease the top with the 3 tablespoons of yogurt / sour cream, put the filling, the corn kernels, and on top put the cheese given through the large meshes from the grater& # 8211 tart is placed in the hot oven at 175 degrees for about 35 minutes (until browned)Bake in the oven and serve

Chicken and cheese tart

The whole family loves these tarts.
Hot or cold, with meat or vegetables, can be a simple dinner or a hearty breakfast with a glass of yogurt.

In a bowl, quickly mix the flour with the butter until you get a floury mixture.
Add salt and egg and mix. We need a dough that we will spread with the rolling pin to obtain the tart top. If it is too hard, add cold milk until the dough is soft but not sticky.

Form a ball of dough and let it cool for at least 30 minutes.

We take it out and spread a sheet a little bigger than the diameter of the tray in which we will bake the tart. Once the dough is in shape, it must also cover the walls of the tray.

Place the chicken breast pieces on top.

Beat eggs with a little salt and pepper (stop two tablespoons for greasing).
Add cheese, sour cream and dill and mix. We match the taste of salt.
Pour the mixture over the meat.
Gently pull the edges of the dough over the mixture and from the remaining dough we make a grid that we put on top.
Grease with egg, sprinkle with sesame seeds and put the tart in the preheated oven, at 175 degrees until lightly browned.

1 kg of peas
1 chicken breast
1 onion
1 carrot
2 tablespoons broth
1 leg marar
salt pepper
buoy, oregano

Brown the diced chicken breast a little in two tablespoons of oil. Add the finely chopped onion and carrot and leave on the fire until soft.
Add the peas, fill with water, add the spices and simmer. When the peas are cooked, add the broth. When the water has dropped, turn off the heat and add the finely chopped green dill.

You can also try this VIDEO version

Recipe: Tart with chicken breast, olives and corn

Ingredients for the filling with chicken breast tart
& # 8211 1 chicken breast
& # 8211 1 onion
& # 8211 100 gr olives
& # 8211 100 gr frozen corn kernels
& # 8211 salt, pepper, a little paprika, basil
& # 8211 1 red pepper
& # 8211 2 eggs
& # 8211 1 glass of sour cream
& # 8211 200 gr cheese

Ingredients Chicken and olive tart

Preparation Dough for tart
Rub the margarine with the egg, add a little salt and flour. Add a little water and knead until a suitable soft dough results. Put the tart dough to cool until the filling is ready.

Preparation of the filling for Chicken Breast Tart
Cut the chicken breast into small pieces and cook in a little hot oil. Add finely chopped onion and pepper. When the chicken breast starts to brown, add the corn and olives that have previously been peeled and cut into slices.

Preparation of chicken breast for tart

Season with salt, pepper, a little basil, a little sweet or hot paprika, as desired. Pour a glass of water and let it boil under the lid until the sauce drops. Leave the preparation to cool.

Preparation Chicken breast tart
The tart dough is spread and placed in a tart form greased with a little melted margarine, covering the edges of the form. Prick with a fork from place to place and put in the oven until slightly browned.

Chicken and corn tart

Then remove the tray from the oven and pour the chicken breast filling, arranging evenly over the entire surface of the tart.
Beat the 2 eggs together with the sour cream, add a little salt and pepper and pour over the filling. Grate the cheese on top.

Put the chicken breast tart in the oven until it browns on top.

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(5 points / total votes: 46)

olga 3 years ago - 24 February 2015 08:39

Re: Chicken breast stew with vegetables

SIMBAD 3 years ago - 24 February 2015 12:23

Re: Chicken breast stew with vegetables

Ioana, you made a spiral cake with chocolate, I found the recipe on the internet, but I didn't understand how to pack it.
If you can help me! Please. I will send you the recipe by e-mail. Maybe you have one with clearer steps. Thank you.

teodora 3 years ago - 24 February 2015 15:59

Re: Chicken breast stew with vegetables

This wonderful stew, in layers, (can we also call it musaca?), I will make it without meat, fasting. Shouldn't the eggplants be put with salt first and drained? Regarding "bulgur", I found it at the store and I will definitely make "potato meatballs with bulgur".

Ioana 3 years ago - 24 February 2015 16:22

Re: Chicken breast stew with vegetables

you can skip the eggplants and drain them. from experience I have noticed that if they are good (sweet) there is no absolute need for this step when you put them in sauces or stews.

I used to taste them raw when you cut them. it feels bitter and salty.

guaranteed to come out excellent only with vegetables.

teodora 3 years ago - 24 February 2015 16:53

Re: Chicken breast stew with vegetables

The raw eggplant tasting thing. I didn't know it. How long do you live? learn ! Thanks !

Ioana 3 years ago - 24 February 2015 17:24

Re: Chicken breast stew with vegetables

they are not very good in taste but you get caught if they are bitter you don't even have to swallow them, just to feel their taste.
I suffered that I drained the eggplant with salt and then I grilled them and only when they were ready did I taste them all and I found that they are so bitter that they could not be eaten. since then I taste them before cooking so as not to waste time.

Joanna 3 years ago - 24 February 2015 18:52

Re: Chicken breast stew with vegetables

Interesting and easy recipe, I sit and wonder if I should try to make it at Slow Cooker (crock pott).

thanks for all the wonderful recipes you share with us.

Ioana 3 years ago - 24 February 2015 19:35

Re: Chicken breast stew with vegetables

you thought well joanna, it is a very suitable recipe for slow cooker.

Simona-Adina Hotea 3 years ago - 24 February 2015 19:47

Re: Chicken breast stew with vegetables

This is how I make the pot (without meat), I tried it once, in a hurry and since then I don't do otherwise. Put the vegetables in layers (the ones that boil harder I put them at the bottom of the pot), then a cup of water, cover with aluminum foil or with a lid and. bake for 45 minutes. I take the lid and let the sauce drop for another 10 minutes. A miracle! I have to try chicken as well (and the specific spice, of course.

Anamaria 3 years ago - 24 February 2015 21:05

Re: Chicken breast stew with vegetables

Stew is a food cooked all over the world, differing only the ingredients - vegetables and meat, fish, seafood and spices - depending on the country. I really like to prepare it, including wok, chicken breast, with onions, potatoes, peppers, tomato paste, simple spices. It can be prepared in 30 minutes, on the stove, saving a family dinner. A tasty and healthy dish, especially in summer, when it is the season of garden vegetables. I cook stew about once a week. Thanks, my appetite was whetted.

Ioana 3 years ago - 25 February 2015 09:51

Re: Chicken breast stew with vegetables

simona, you once lived in Turkey, maybe in another life, and you did G ve every day as you do in the book.

Olga 3 years ago - 25 February 2015 10:09

Re: Chicken breast stew with vegetables

I will try this recipe in the fasting version, as someone suggested above, and I will mark it for the meat version for after.

Thanks for the eggplant tip!

roxana 3 years ago - 25 February 2015 11:05

Re: Chicken breast stew with vegetables

Ioana, I really wanted to make this recipe so I ordered a cast iron pan) to justify the purchase not very cheap I will give iama in all the recipes that are prepared in such a pot, in the oven eventually, as the small doesn't really let me wander around the kitchen

Ioana 3 years ago - 25 February 2015 11:18

Re: Chicken breast stew with vegetables

no cast iron pot is absolutely necessary, a good pot that goes in the oven is ok for most recipes. but in general it is pleasant to cook in such pots, the vegetables and meat brown nicely when you sauté them (they do not look like stewed), they keep the temperature very well. in addition it looks very fine and is easy to clean.

gradually I replaced most of my pots with cast iron ones (I have an enameled cauldron, this taller pot also enameled and a lower pan without enamel, a cast iron grill and a frying pan). and you feel the difference. stainless steel pots are now used only for boiling rice, soups, etc.

you can do anything in it, from goulash, stews, steaks, sarmale. in the one with low walls I like to saute cabbage, it comes out so tasty a little caramelized in places: [link] before I sautéed it in a wok, but that's so big and hard that if I'm alone at home I don't dare

the only downside is that they are a bit heavy for me, but on this occasion I hope to develop my arm muscles

to use it healthy and to know that this kind of investments are useful and will make your work in the kitchen easier. and they will improve the taste of your food.

Dana 3 years ago - 25 February 2015 15:21

Re: Chicken breast stew with vegetables

I think it's as good as it looks! Ioana, can you tell us where you got this pot from and how much does it cost? I saw a cauldron, but not the pot with this handle! thanks

Ioana 3 years ago - 25 February 2015 15:27

Re: Chicken breast stew with vegetables

that's why I took another one, I had a kettle but that one doesn't have handles or a lid.

my facebook cover is with this pot [link]

if you don't hurry, wait, you can catch a promotion. this site has a store in Cluj, in Polus Center and they often have very good promotions. they also have Staub and Lava products but the prices are a bit higher. From Lava I have a pan, it looks like a jewel when I put it on the stove.

Dana 3 years ago - 25 February 2015 15:56

Re: Chicken breast stew with vegetables

Ok, thank you very much. I'm from Bucharest and I saw that they have stores in 3 malls. I dare to ask you something else: do you have any idea how the promotions are displayed on the site or do I have to go to the stores to see them? thanks

Ioana 3 years ago - 25 February 2015 16:11

Re: Chicken breast stew with vegetables

I see that here are the promotions: [link]

I don't follow them on the site, because I often go through the store and always see what they have. I didn't buy anything online from them, I like to see and touch the products.

be sure to check the products in the package before taking them home, so that they do not have defects (especially so that the inside is not scratched or defective in production).

Dana 3 years ago - 25 February 2015 16:23

Re: Chicken breast stew with vegetables

I also like to see and touch what I buy, but considering that the stores are not in my way, I thought of following the promotions on the site and only when I see something interesting will I run there. thank you very much, you are pretty as usual

Ioana 3 years ago - 25 February 2015 16:42

Re: Chicken breast stew with vegetables

yes, the distances in Bucharest do not compare with those in Cluj.

Gabriela Muller 3 years ago - 14 March 2015 08:35

Re: Chicken breast stew with vegetables

When to put Turkish spice? I don't see him mentioned until the beginning.
Anyway I deduced that it should have been added when frying the meat, I used minced beef because I didn't have chicken. I also added oatmeal & smoked paprika. I wanted to put mushrooms too but they didn't fit in the pot anymore! It's still in the oven, I'll comment again after the finished product is tested (and it certainly disappears very quickly because the smell of meat cooked with Turkish spices gathered the neighbors!) Thank you very much for the countless ideas that inspire me on the site your Ioana!

Ioana 3 years ago - 14 March 2015 09:09

Re: Chicken breast stew with vegetables

Gabriela, I added, you were right, the spice is added over the meat, in step 6, together with the tomato and pepper paste.
this spice is very tempting, the smell takes your mind. I'm waiting to see if the taste is at the expected level.

Gabriela Muller 3 years ago - 15 March 2015 09:37

Re: Chicken breast stew with vegetables

My stew came out more like a vegetable fly, incredibly good! The spice gave it a fine taste between cury & moroccan without being overpowering. In any case, I now have a new favorite recipe that I will cook as often as I can. I'll try chicken too. Thanks Ioana!

Ioana 3 years ago - 15 March 2015 10:01

Re: Chicken breast stew with vegetables

with great pleasure, Gabriela. I'm glad you liked it so much.

Gabi 3 years ago - 9 May 2015 12:10

Re: Chicken breast stew with vegetables

I ate stew like this last year in Turkey. It was delicious! I wanted to ask, that is, to ask you, if you do not know recipes for food with tomatoes without tomato sauce?

Ioana 3 years ago - 11 May 2015 10:56

Re: Chicken breast stew with vegetables

Gabi, unfortunately I can't find oats in our market. I missed Turkey and Greece.

Alexandra 2 years ago - March 4, 2016 12:11 PM

Re: Chicken breast stew with vegetables

Where I find TURCESc spice I am in Germany. and the recipe is bestial, I really want to try it tomorrow !! but the problem is where the spice comes from. do you have any idea ?? thank you

Ioana 2 years ago - March 4, 2016 12:55 PM

Re: Chicken breast stew with vegetables

The texts underlined in black are links that take you to other recipes. there you will find the recipe for Turkish spice. or click here [link]

Sandra 9 hours ago - January 21, 2019 07:47

Re: Chicken breast stew with vegetables

Hi! Does the Turkish spice also have a name? That I would take advantage of the fact that I have so many Turkish stores in the area to buy it directly but I haven't found it anywhere so far and I have this name. Thank you very much!

Ioana 7 minutes ago - January 21, 2019 16:51

Re: Chicken breast stew with vegetables

look for Baharat, which also has mint in its composition. but if you don't find anything satisfying, you can prepare it at home according to the recipe here: [link]

Provencal tart with tomatoes and puff pastry

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I don't know if it happened to you too: suddenly the season of a vegetable or fruit begins, but the energy to prepare something very laborious with it is left to wait. The same thing happened to me with the spectacular tomatoes that I bought these days, and which forced me to put my mind to the contribution to find a very tasty way to capitalize on them, but which should not last more than half. the hour! Although the origin of this recipe for Provencal tart with tomatoes and puff pastry is not very fanciful, you will not regret it if you implement it tonight.

All you need are fresh tomatoes, puff pastry, mustard and a few French spices. I can bet all this is in your fridge right now. You can consider it an easy dinner, but a hungry diner might say it's more of an appetizer or a healthy snack.

Miss AD told me I had to put some cheese on it too & # 8211 I have no doubt this would have made the tart even more delicious! & # 8211 but I'm on a diet and I've already overdosed because I've eaten puff pastry.

I used Dijon mustard with beans for a surprise texture under the tomatoes. This mustard is also slightly sourer than the usual ones, so it combined well with tomatoes. So although it is not essential for the success of the recipe, I warmly recommend it!

Preparation of omelet filling

  1. Peel the onion and cut it into scales that are neither too thin nor too thick.
  2. Cut the chicken breast into small pieces, without skin. I repeat, the chicken breast used is ready to boil, resulting from the preparation of the soup.
  3. In a large frying pan, heat some oil, add sliced ​​onions, sprinkle a little salt on top and cook over low heat until soft and translucent.
  4. Add the paprika, the chicken and immediately add a soup polish to extinguish the frying.
  5. Allow to cool, stirring often to avoid burning.
  6. When the liquid has evaporated, match the taste with salt and pepper and remove from the heat.

Preparation of the omelet

  1. Put a pan on medium-high heat until heated, add the clarified butter, letting it heat without smoking. If you do not have clarified butter, it can be replaced with oil or with 1 teaspoon of oil and 1 small cube of butter (about 15-20 grams). The oil will raise the smoking point of the butter, thus preventing it from burning. I used my 20 cm diameter pan.
  2. Break 2-3 eggs in a bowl, depending on how big we want the omelet to be. What should be mentioned is that we will choose the pan we will use taking into account the number of eggs we intend to prepare. The pan should not be too big, depending on the number of eggs, but not too small and the omelet should be too thick and uneven.
  3. Beat the eggs with a fork, season to taste with salt and pepper.
  4. Pour the beaten eggs into the hot pan, pouring them evenly over the entire surface.
  5. Reduce the heat to medium heat and, stirring the pan vigorously back and forth over the heat for 1 minute, mix the eggs continuously with a heat-resistant spatula.
  6. From the moment the eggs have coagulated, use the spatula to lift the coagulated parts of the omelette, all around, to let the still liquid and uncooked eggs drain underneath.
  7. When there are no more liquid areas, pass the spatula around the omelet to detach it from the pan, then transfer it to the plate, letting it slide slightly into place.

Chicken breast omelet assembly

  1. Over the omelet spreads a generous layer of chicken with onions, drained as well as possible of any juice.
  2. Sprinkle with finely chopped greens for more flavor.
  3. For the presentation, I rolled the omelette like a roll and sliced ​​it, serving it as a kind of mini-snack.
  4. Serve the omelet stuffed with hot chicken breast as soon as it is ready.

Greek chicken


500 gr chicken breast
a grated teaspoon of ginger
6 cloves of crushed garlic
the juice of a lemon
3 tablespoons olive oil

1 teaspoon thyme
two pepper powders

The key to success for the Greek chicken is the hour spent by the tender breast in the refrigerator, in the company of the beautifully flavored sauce. It's very simple: mix in a large bowl a teaspoon of grated ginger, (much) crushed garlic, lemon juice, olive oil, thyme and pepper.

Cut the chicken breast into pieces and dip in the sauce. After that, cover the bowl and put it in the fridge for a watch (if it leaves you hungry, you can keep it even colder).

Once the wait is over, perch the chicken on a well-heated griddle pan, turning it often so that it is evenly done without drying out. When it is brown, you can match it with a garlic sauce (a few crushed and rubbed puppies with olive oil and a little water) and a cucumber salad with yogurt and - daaaaa - garlic.

Good appetite!

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