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Chicken breast in mustard crust

Chicken breast in mustard crust

Preheat the oven to 180 degrees Celsius;

Cut each chicken breast in half to make 4 pieces;

Optionally you can beat the chicken with a meat hammer to thin it a little;

Season both sides with salt and pepper;

Mix the 2 types of mustard and olive oil.

In a blender chop attachment, add the grated Parmesan cheese, herbs from Provence (or the mixture of thyme, oregano, rosemary, basil), granulated garlic, Kamis chicken spice, Parmesan cheese and golden breadcrumbs.

Grind everything together.

Grease the chicken breast with mustard (using a brush) and pass it through the chopped composition;

Put the chicken pieces in a tray with baking paper and put it in the oven at 180 degrees C, for 10 min;

Sprinkle parsley on top.

Chicken in mustard crust and flavored herbs

Mix the beaten milk with the mustard. Gently chop the chicken and then put it in a bag (preferably one that can be sealed) and pour over the earlier sauce. You can let the chicken marinate for 1-2 hours or until the next day.

Preheat the oven to high temperature.

Using a food processor, prepare the crust. Chop the garlic, turn off the robot. Pour the breadcrumbs, herbs, parmesan, salt, pepper, lemon juice, a little olive oil and start the robot to combine all the ingredients.

Put the flavored breadcrumbs on a flat plate and, in turn, pass each piece of chicken through it until it is completely covered with crust.

Prepare a non-stick tray, put a parchment paper on it and put the chicken pieces, completely covered with crust (so that you don't miss any place).

Leave the chicken in the oven over medium heat for 40 minutes or until you notice that it has browned nicely on top.

How to prepare chicken breast roll

  1. Cleanse 1 chicken breast LaProvincia of bone and skin and cut it into slices, as for schnitzels.
  2. Beat the slices of meat and then add them salt and pepper.
  3. cut 1 bunch of green onions and finely chop 1 hot pepper . Heat the two together with pepper for about 7 minutes.
  4. After you stop the fire, add 1 bunch of parsley finely chopped, 1 ¼ spinach cups chopped and 200 g mozzarella cut into cubes.
  5. Spread the meat on a meat grinder, evenly distribute the fried mixture and roll the meat carefully. Secure the roller with toothpicks or thread.
  6. Preheat the oven.
  7. Mix the egg whites from 2 eggs with a teaspoon of water in a bowl.
  8. Put 6 tablespoons breadcrumbs in a plate.
  9. Roll out the egg whites, then through the breadcrumbs and arrange them in a non-stick pan covered with baking paper. Leave the chicken rolls in the oven for 30 minutes.
  10. Take the rolls out of the oven and enjoy the taste!

Chef's tips for chicken breast roll

  • The chicken breast is beaten in a hermetically sealed plastic bag to avoid detaching pieces of meat and scattering them.
  • The chicken roll can also be made with bacon and cheese, mushrooms and cheese and dill, but also in many other combinations, depending on your preferences.
  • If you want the crust of the roll to be crispier, you can beat the eggs whole, without separating the yolks.
  • There is also the option of frying the rolls. But, in order for the preparation to be really healthy, we recommend that you make it in the oven.
  • The rolls can be served simple, as appetizers, or with a light vegetable garnish. We recommend you try fresh salad or pickles next to this delicious dish.
  • Green beans with garlic are a delicious garnish for chicken rolls when you want to serve them for dinner.
  • If you want to repeat the recipe, but have a different color, you can complete it with a kapia pepper and replace the parsley with dill.
  • Don't forget to remove the thread or toothpicks when serving the rolls, to avoid accidents.

Chicken breast roll, good for parties

The chicken roll recipe is often used by party hosts who want to put appetizers on the table. You can prepare it whenever you want to cook a playful and tasty dish.

The rolls can be prepared for lunch, dinner, as appetizers or for the little ones' packages. Everyone in the house will enjoy your delicious idea. Good appetite!

Chicken breast with Maille mustard and crouton crust

It's time for a new turnkey recipe, delicious, based on Maille mustard. Apart from the appearance that leaves your mouth watering, the taste is extraordinary. A recipe with oriental influences, only good for the whole family. Without spices and herbs, gastronomy would not be where it is today.

Since I am very rigorous, I recommend you to try the recipe respecting as much as possible the list of ingredients exactly.

Don't forget COMPETITION:

CHALLENGE: Gread one of the recipes from the campaign and send the photo proof to [email protected], with the subject “I participate in the contest 7 Maille Mustard Cooking Ideas & # 8221.

PRIZE: A private cooking session with me. Which we will then tell on the blog + a complete collection of all Maille mustard assortments.

I will make the selection myself, so be very serious in reproducing the recipe.

& # 8211 chicken breast 1 pc
& # 8211 mustard Maille Dijon Original 4 tbsp
& # 8211 shallot onion 1 pc
& # 8211 liquid cream 250 ml
& # 8211 white wine 12 ml
& # 8211 thyme 1 thread
& # 8211 salt and ground white pepper to taste
& # 8211 toast 2 slices
& # 8211 cucumber 2 gr
& # 8211 rosemary 1 thread
& # 8211 zucchini 50 gr
& # 8211 carrots 50 gr
& # 8211 mushrooms 2 pcs
& # 8211 gulie 50 gr
& # 8211 green asparagus 1 pc
& # 8211 Olive oil 30 ml
& # 8211 butter 30 gr

Method of preparation
The chicken breast is deboned and the skin is removed, seasoned with salt and ground white pepper and sautéed on both sides until golden.
Prepare the croutons from the slices of bread (lower the edge) and cut into small cubes. Mix with chopped rosemary, cucumber, salt and pepper.
Grease the chicken breast on one side with Maille Dijon Original mustard and dress in croutons, pressing very well.
Put the chicken breast in the preheated oven at 180 degrees for 12 minutes, until the croutons catch the golden crust.
Chop the chalotte onion very finely and add it to a pan in which the butter has been added and sauté until it becomes transparent, add the rest of the mustard and mix until the mustard dissolves, then add the liquid cream, white wine and thyme. . Leave it to boil over low heat until the sauce is thick.
The rest of the vegetables are cut and boiled a little in salted water, then drained and sautéed in olive oil, seasoned with salt and pepper to taste.
Place the vegetables first on the plate. Remove the chicken and cut it in half (lengthwise) and then in 3 (to come out cubes) and place on a plate with mustard sauce.

Chicken legs in crispy cereal crust

The chicken, especially the thighs, is very versatile in terms of preparation. And it's always tasty. This is what happened when I tried to make an American recipe, like the famous pulp from a "Kentucky fried chicken", but much healthier.

I'm not a fan of fast food at all, on the contrary, but I admit that they have a quality, the only one: the taste. So I tried to reproduce it, it didn't work out exactly, the taste was more Romanian than American, but we still licked our fingers:

Proceed as for the slices: take a chicken leg, put it first in beaten eggs, then pass it through the mixture with cereals and fry it for 2 minutes on one side, two on one side, in hot oil.

Prepare the sauce: grind the garlic, put 1 tablespoon of olive oil on it and mix until it becomes a paste, add the 2 tablespoons of mustard, stirring constantly, then add the yolk and 1 tablespoon of dried oregano.

Gullies are not too often used vegetables and it is a pity because they are very good, whether we eat them raw or cooked, for breakfast or dinner. So I thought I'd give you three amazing recipes for goulash.

Moroccan chicken meatballs with goulash.

We need 500g of minced chicken that is mixed with a grated onion and a carrot and two slices of boneless bread. Add a yolk, a tablespoon of chopped parsley and salt and pepper. Mix the meat well and form the meatballs.

Separately chop another very finely chopped onion, along with 3 sliced ​​garlic cloves and fry in a few tablespoons of olive oil. Add half a teaspoon of turmeric and half a bar of cinnamon. Add 400 ml of water and place the meatballs inside together with the slices of gulia cut into segments, just like an apple. Put the lid on and let it simmer for 50 minutes. The water must drop.

Tunisian salad with goulash

The gills are cut into sticks. Cut the bell pepper into joulien. Celery celery is also cut into sticks. Add olive oil, lemon juice, salt, pepper and harissa. If you don't have harissa, you can mix sweet paprika with a little hot paprika. Coriander is sprinkled on top. It is then left for a few hours to intertwine the tastes.

This salad can be eaten as such and as a garnish for couscous dishes.

Gules stuffed with cheese

It is a recipe that we can make from pieces of vegetables left in the fridge. Peel a squash, grate it and squeeze the juice. The hollowed-out core is squeezed in the hand so that the water comes out of it. The hollowed gules are boiled with a little salt until they have softened a little. Then remove to cold water, then allow to drain.

Grate the carrot. So is zucchini, celery, cauliflower. Once they are all shaved, they are squeezed to get the water out of them. Mix with the core of the gulia and then with grated Parmesan cheese, with the crushed telemea, chopped white and blue mold cheeses as well. Add chopped parsley and chopped walnuts and season with very little salt and crushed black pepper. The whole composition is mixed with an egg to bind it.

In a pan put water about 1-2 cm, to be about half a gallon. Add butter, white wine, minced garlic and salt.

Fill the goulash with the vegetable composition with cheese. Place the stuffed dumplings in the pan with the sauce. Grate Parmesan cheese over the goulash and sauce. Cover the pan with foil and leave for 4-5 minutes over medium heat.

Place on a plate and sprinkle with a few tablespoons of sauce and a few drops of olive oil. For a fresher image, you can add fresh parsley.

Mustard crust steak a l & # 039Ancienne

Mustard crust steak a l & # 039Ancienne

Steak in mustard crust a l & # 39Ancienne


Method of preparation

Take the meat out of the fridge 1 hour before cooking.
Turn on the grill and wait until it heats up.
Grease the meat with mustard on all sides and put it on each side for 3 minutes, on the hot grill.
Then place the piece of meat in the less hot part of the grill (at the indirect heat source), put the lid on the grill and leave it for another 15 minutes.
Remove the meat from the grill, wrap it in aluminum foil together with the thyme sprigs and let it sit for another 5 minutes, to rest.
Cut it into slices and serve immediately. It should have kept its pink color inside.
Baking using indirect heat is suitable for larger pieces of meat or vegetables, which need more time to cook without burning.

Chicken breast with mustard and onion sauce & # 8211 quick recipe

This easy recipe can be prepared every day. Its delicious aroma delights everyone. Chicken breast with mustard and onion sauce is so tasty that even children eat it with pleasure. I recommend using slightly thicker chicken breast fillets, so that the meat is more juicy.


  • 500 gr chicken breast fillets, 100 gr bacon
  • 1 onion, extra virgin olive oil
  • 100 ml white wine, 3 tablespoons wheat flour
  • Half a teaspoon of sweet pepper, 350 ml chicken soup
  • Mustard with honey, salt

Method of preparation:

Finely chop the onion with a sharp knife. Grease the chicken breast fillets with mustard, using a silicone brush. In a bowl put three generous tablespoons of wheat flour and half a teaspoon of sweet pepper. Mix well.

Pass each chicken breast fillet through this mixture. When finished, fry them in a pan with hot olive oil. Fry them on both sides until golden brown. It doesn't matter if they are more raw inside, because they will be fried with the sauce.

When they are browned on both sides, take them out on a plate. Cut the bacon into cubes and fry it in the same oil. When it starts to brown, take out the bacon on a plate. Then heat the onion, also in the same oil, over medium heat, for 10 minutes.

When the onion starts to brown, add the white wine. When the amount of white wine in the pan decreases, add the fillets and chicken soup. Season to taste. When the chicken soup starts to boil, add the bacon and let the pan simmer for another 10 minutes. After these 10 minutes have elapsed, remove the pan from the heat.

Chicken breast with mustard and onion sauce is ready and can be served. You can put a portion of potatoes next to it. Good appetite and increase cooking!

Chicken in mustard crust and flavored herbs

Mix the whipped milk with the mustard. Gently raise the chicken and then put it in a bag (preferably one that can close tightly) and pour over the sauce obtained earlier. You can let the chicken marinate for 1-2 hours or until the next day.

Preheat the oven to high.

Using a food processor, prepare the crust. Chop the garlic, turn off the robot. Pour the breadcrumbs, herbs, parmesan, salt, pepper, lemon juice, a little olive oil and start the robot to combine all the ingredients.

Place the flavored breadcrumbs on a flat plate and, in turn, pass each piece of chicken through it until it is completely covered with crust.

Prepare a non-stick tray, put a parchment paper on it and put the chicken pieces, completely covered with crust.

Leave the chicken in the oven, over medium heat, for 40 minutes or until you notice that it has browned nicely on top.

Chicken breast in mustard crust

2. Put the meat in the bowl and bake in the oven for 10 minutes, then turn to the other side.

3. Meanwhile, peel the onion and garlic and chop them finely, then harden them for about 5 minutes. Add the breadcrumbs and parsley and remove from the heat.

4. Mix the mayonnaise with the mustard. Remove the meat from the oven, grease it with the mustard mixture and sprinkle, over each piece, the composition with chopped green parsley.

5. Put the tomatoes and basil in the bowl with the meat. Mix the tomato paste with the wine, add salt and pepper and pour over the meat and fry for another 10 minutes in the oven, until the crust on the meat is browned.

Arrange on the plates 2 fillets of meat for each person wide, carrots or sauteed zucchini can be an excellent garnish for this dish.
I don't forget the dry white wine.