Food

6 scrumptious recipes for lunch

Shredded Hen Recipes_widexl

Photograph: Alto Astral

Hen is certainly a really versatile ingredient. And as if the numerous recipes that may be made with complete elements, equivalent to breast or thigh, there are nonetheless a number of implausible dishes that may be made with shredded rooster.

The truth is, shredded rooster recipes are a good way out in these moments when you do not know what to make for lunch, see? See a few of them beneath:

Chopped Hen Parmigiana

Grated Chicken Parmigiana (Playback / Cooking Guide)

Grated Hen Parmigiana (Playback / Cooking Information)

Photograph: Alto Astral

Time: 45 minutes

Efficiency: 4 servings

Issue: simple

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Elements:

  • 2 tablespoons of oil
  • 1 diced onion
  • 4 minced garlic cloves
  • 1/2 cup (tea) of tomato paste
  • 4 ripe tomatoes, peeled and diced
  • Salt, pepper and oregano to style
  • 1 cup (tea) of water
  • 1 tablespoon of butter
  • 2 cups of cooked and shredded rooster
  • 1 cup of grated mozzarella
  • 4 tablespoons of grated Parmesan cheese

Technique of preparation:

Warmth the oil in a pan over medium warmth and sauté half the onion and garlic for 3 minutes. Pour within the extract and fry for two minutes. Add the tomato, salt, pepper and water. Cook dinner for 10 minutes, stirring often. In the meantime, soften the butter in a skillet over medium warmth and sauté the remainder of the onion and garlic till golden brown. Add the rooster, salt, pepper and sauté.

In a medium refractory, alternate layers of rooster and mozzarella, ending with the rooster. Drizzle with the sauce and sprinkle with the remaining mozzarella and parmesan. Bake in a preheated oven for 10 minutes. Sprinkle with oregano and serve.

Macaroni with rooster and cheese au gratin

Macaroni with Chicken and Cheese Flakes (Playback / Cooking Guide)

Macaroni with Hen and Cheese Flakes (Playback / Cooking Information)

Photograph: Alto Astral

Time: 1 hour

Efficiency: 6 servings

Issue: simple

Elements:

  • 1 pack of noodles (500 g)
  • Salt to style
  • 100 g of grated mozzarella
  • 50 g of grated provolone
  • 50 g of grated Parmesan cheese

Sauce:

  • 3 tablespoons of oil
  • 1 chopped onion
  • 2 chopped tomatoes
  • 3 cups of cooked and shredded rooster
  • 1 rooster inventory dice
  • 2 cans of ready-made tomato sauce
  • Salt and black pepper to style

Technique of preparation:

Cook dinner the pasta in salted water till al dente. Drain and reserve. For the sauce, warmth a skillet with olive oil over medium warmth and sauté the onion till wilted. Add the tomato, rooster and sauté for 3 minutes. Add the rooster inventory, sauce and cook dinner for 10 minutes, stirring a few instances. Season with salt, pepper and switch off the warmth. Gently season the cooked pasta with the sauce, switch it to a serving dish and sprinkle with blended cheeses earlier than serving.

Stroganoff with shredded rooster

Stroganoff with shredded chicken (Playback / Cooking Guide)

Stroganoff with shredded rooster (Playback / Cooking Information)

Photograph: Alto Astral

Time: half-hour

Efficiency: 4 servings

Issue: simple

Elements:

  • 2 tablespoons of oil
  • 4 tablespoons of grated onion
  • 1 kg of cooked and chopped rooster fillet
  • 1 tablespoon of Worcestershire sauce
  • 2 tablespoons of cognac
  • 1/2 cup (tea) of ketchup
  • 1/2 cup (tea) of mushrooms
  • Salt to style
  • 1 can of bitter cream

Technique of preparation:

In a pan, over medium warmth, put the oil and brown the onion and rooster. Add the Worcester sauce. Take away the pan from the warmth and add the cognac. Return to the fireplace, being cautious to not catch the burning cognac. Add the ketchup and mushrooms, season with salt and anticipate it to boil and switch off the warmth. Add the cream and serve instantly with rice and chips.

Layered potatoes with shredded rooster

Layered Potatoes with Shredded Chicken (Playback / Cooking Guide)

Layered Potatoes with Shredded Hen (Playback / Cooking Information)

Photograph: Alto Astral

Time: 1 hour

Efficiency: 5 servings

Issue: simple

Elements:

  • 1 can of bitter cream (300 g)
  • 1 and 1/2 cup (tea) of milk
  • Salt, pepper and grated nutmeg to style
  • 4 potatoes, peeled and sliced
  • 1 cup of grated mozzarella
  • 4 tablespoons of breadcrumbs
  • 4 tablespoons of grated Parmesan cheese

braised:

  • 2 tablespoons of butter
  • 1 chopped onion
  • 2 cups of cooked and shredded rooster
  • 2 seedless cherry tomatoes, diced
  • 1 cup (s) of cream cheese
  • Salt, pepper and chopped parsley to style

Technique of preparation:

For the sauté, warmth a pan over medium warmth with the butter and sauté the onion for two minutes. Add the rooster, tomato and cook dinner for 3 minutes. Take away from the warmth and blend within the curd, salt, pepper and parsley. Reserve.

In a saucepan, mix the cream, milk, salt, pepper and nutmeg. Pour within the potato and cook dinner for five minutes after boiling, over medium warmth. Flip off, drain the potato and preserve the cooking liquid. Forre the underside of a medium refractory with half the potato, make a layer with the sauté, one with the mozzarella and canopy with the remaining potato. Pour the reserved liquid.

Sprinkle with breadcrumbs and Parmesan. Bake in a preheated oven for 25 minutes or till golden brown. Take away from the oven and serve.

Zucchini lasagna with rooster au gratin

Zucchini lasagna with shredded chicken (Playback / Cooking Guide)

Zucchini lasagna with shredded rooster (Playback / Cooking Information)

Photograph: Alto Astral

Time: 1h (+ 5min break)

Efficiency: 6 servings

Issue: simple

Elements:

  • 3 cups of cooked and shredded rooster
  • 3 thinly sliced ​​courgettes
  • Salt, pepper and oregano to style
  • 2 tablespoons of oil
  • 1 chopped onion
  • 3 minced garlic cloves
  • 2 cans of chopped peeled tomatoes
  • 1/3 cup chopped contemporary basil
  • 2 cups ricotta (mashed)
  • 2 potes de gentle cream cheese (300 g)
  • Olive oil for greasing and sprinkling
  • 3 tablespoons of grated Parmesan cheese

Technique of preparation:

Cook dinner the courgette slices for two minutes in boiling water and drain. Rinse in chilly water and let it drain. Dry with absorbent paper and season with salt and pepper. Reserve. In a pan, warmth the oil and brown the onion and garlic for 3 minutes. Add the rooster and sauté for two minutes. Add the tomato and cook dinner for five minutes.

Flip off and season with salt, pepper and basil. Reserve. In a bowl, mix the ricotta and cream cheese and season with salt, pepper and oregano. In a greased medium refractory, make layers of zucchini, rooster sauce and ricotta cream. Repeat the layers ending with the sauce and ricotta.

Sprinkle with Parmesan cheese, drizzle with olive oil and bake in a preheated medium oven for 25 minutes. Depart to relaxation for five minutes and serve.

Polenta filled with minced rooster

Polenta stuffed with shredded chicken (Playback / Cooking Guide)

Polenta filled with shredded rooster (Playback / Cooking Information)

Photograph: Alto Astral

Time: 1 hour

Efficiency: 6 servings

Issue: simple

Elements:

  • 1 and 1/2 cup (tea) of cornmeal
  • 4 cups (tea) of water
  • 1 tablespoon of butter
  • 1 rooster inventory dice
  • Salt and black pepper to style
  • 200 g of sliced ​​mozzarella
  • 4 tablespoons of grated Parmesan cheese for sprinkling

Sauce

  • 3 cups of cooked and shredded rooster
  • 2 tablespoons of oil
  • 1 diced onion
  • 2 minced garlic cloves
  • 4 skinless and seedless tomatoes, diced
  • 4 tablespoons of chopped inexperienced olives
  • Salt and black pepper to style

Technique of preparation:

Dissolve the cornmeal in 1 cup (tea) of water and put aside. If essential, add extra water. In a big pot, put the remaining water over medium warmth with the butter, rooster broth, salt and pepper. As quickly because it boils, pour the melted cornmeal abruptly, stirring, till it thickens. Decrease the warmth and cook dinner with the lid on, stirring often, for 20 minutes or till cooked.

Warmth the oil in a skillet over medium warmth and sauté the onion and garlic for five minutes or till golden brown. Add the rooster, tomato and cook dinner for 3 minutes. Combine the olives, season with salt, pepper and switch off. In a medium refractory, alternate layers of polenta, gravy and mozzarella, ending with the sauce. Sprinkle with Parmesan and bake in a preheated medium oven for quarter-hour or till golden brown. to serve.

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