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Baked chicken breast slices

Baked chicken breast slices

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Chicken breast is sliced ​​for snails, salt and pepper to taste.

Beat eggs well, add milk and flour and mix until a dough thicker than the one for. pancakes. Grate the cheese on a large grater, add salt and pepper to taste and finely chopped parsley.

The snails are given through this dough, then through breadcrumbs and placed in a tray lined with baking paper. The butter is cut into strips and placed between the slices. Put it in the oven on the right heat until it browns at the bottom, then turn it on the other side, add more butter if needed and leave it for a few more minutes, taking care not to burn it.

Serve with garnish of any kind or as such. Good appetite!


I set out to present you the most delicious recipes with the new Poulet jaune Fermier d’Auvergne chicken from Edenia and it seems that I am on the right track! Previous recipes for chicken with sour cream and mushrooms and chicken with tomato and olive sauce have been very well received and cooked to a large extent in the community.

So today I prepared a recipe for baked chicken breast snacks that come out impeccably with the Poulet Jaune chicken from Edenia! They are absolutely delicious and not hard or dry at all, they come out soft on the inside and are the tenderest snacks I have cooked!

1 chicken breast from the Poulet jaune Fermier d’Auvergne
the cane does it
or cane pesmet
2 eggs
250mL milk
juice of half a lemon

We deboned the chest and cut the large pieces in half lengthwise.

Put the pieces of breast in a bowl and pour the milk and lemon juice. Put in the fridge and leave for an hour.

Take the chicken pieces out of the fridge and drain them and put them in a strainer.

Put flour, beaten eggs and breadcrumbs in separate plates.

We take each piece of breast and give it in turn through flour, then through egg and breadcrumbs.

Put the chicken pieces in the tray on baking paper.

Put the tray in the preheated oven at 180 degrees C for 15 minutes heat up and down without ventilation. After 15 minutes, turn the snails and put for another 15 minutes this time with ventilation.

The snails come out soft and with a crispy crust. If we do not want a crispy crust then as soon as we take them out of the oven we will put them in a bowl and cover them.

Delicious! We served it with rice. Good appetite!

Chickens from Edenia are a very healthy choice because they are raised without antibiotics traditionally free and with a 100% vegetable diet. They have an unmistakable taste of country chicken!
There are chickens that were raised in France and whose superior quality is certified by the Label Rouge certification.

I invite you with all confidence to discover it and use it in Flaveur dishes!

Baked chicken breast schnitzels

Slice the chicken breast and beat the pieces lightly with a meat hammer on both sides. Put in a bowl. Mix the milk with the yogurt and spices. Put the marinade over the chicken breast, add 2 tablespoons of olive oil and mix well to cover all the pieces. Cover the bowl and leave in the fridge for 10-12 hours.

Beat the eggs with a fork, put the flour and breadcrumbs on different plates.

Turn on the oven and put baking paper in the tray.

Pass the chicken breast pieces through the flour (do not rinse with the marinade), then through the egg and breadcrumbs and place in the pan. All pieces of meat are prepared similarly.

Place the pan in the oven over medium heat for about 20 minutes until the schnitzels underneath are lightly browned. Return and leave for another 10-15 minutes.

Baked chicken breast with garlic

If you like garlic, this recipe is welcome because it contains garlic, not in very large quantities but enough to give it a specific flavor. It may seem familiar but I'm sure you haven't tried it, it's a baked schnitzel, without eggs and with a crispy crust of psemet and cheese.

  • 2 pcs chicken breast (consider a half portion of chicken breast)
  • 3 tablespoons olive oil
  • 40g butter
  • 4-5 cloves of garlic
  • 75g pesmet
  • 50g freshly grated parmesan
  • 100g grated cheddar cheese (replaced with cheese)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • salt pepper

1. Preheat the oven to 175g C.

2. Put the butter and oil in a pan over low heat, then when the butter has melted add the chopped garlic and fry for about 5 minutes, be careful not to burn it, the temperature must be very low.

3. In a bowl, mix the Parmesan cheese, grated cheese, breadcrumbs, parsley and dried oregano.

4. Cut the chicken breast in half and then each half again in half lengthwise. We beat each piece lightly but we don't thin them very hard as in the snails. Season the slices with salt and pepper

Pass each piece of breast through the melted butter, then through the mixture of cheese and breadcrumbs (press well) and place them next to each other in the tray in which we sprinkled breadcrumbs. If you have melted butter or breadcrumbs left, sprinkle them on top. I used 2 trays because I forgot to take into account the fact that the slices are placed next to each other and thus take up space.

5. Bake for 30-40 minutes until the slices catch a golden crust. Do not turn the breast slices during baking.

Serve with boiled vegetables or salad.

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Portion the chicken breast (thicker part, about 6 pieces, to 3 large chicken breasts), then spread lightly with the hammer of the slices, covered with a cellophane, so as not to break the meat.

The pieces obtained are sectioned long, without reaching the edge, with the tip of a sharp knife, forming some wallets in the chest pieces.

Roast the kapie pepper in oil, then clean the skin, each peeled pepper is cut lengthwise into two pieces, removing the stalks and seeds.

In a little olive oil, fry very finely chopped onion with the carrot given by the small grater and the thinly sliced ​​garlic, then add the cleaned and sliced ​​mushrooms.

Mix lightly until well softened then add sliced ​​olives, season with salt and pepper, turn off the heat and mix with finely chopped parsley.

Insert half a fried pepper in each wallet, then stuff the mushroom filling and carefully hold each mouth of the wallet with two toothpicks so that it does not run.

Loaded and sealed wallets are seasoned on both sides with a mixture of dry spices, salted and peppered with a lemon-flavored pepper powder, then greased on each side with a slightly spicy mustard and leave to season for a few minutes (approx. 30 min).

Each wallet thus seasoned is rolled well in granulated golden breadcrumbs and then fried in hot oil, at the right heat.

Remove on absorbent napkins to get rid of excess oil, then serve with seasonal salad.

-The thinner pieces of meat that are left from our chests, stretch well with the hammer of snails and with them, we carp "the holes made by mistake on the wallets.

-After the wallets have been rolled in breadcrumbs, I leave them for about 5 -10 minutes, to soften the granulated breadcrumbs a little and then fry them, so the breadcrumbs do not crack and do not burn.

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