Stuffed breasts and gratin with cheese

60 ‘

4 servings

Easy

240 kcal

How to make stuffed breasts and gratin with cheese. This is the typical recipe in which we turn a product like chicken breasts into a round and filling dish with very little. In this case, we will take a few chicken breast fillets and fill them with ham and cheese. Then we will cover them with béchamel and cheese and gratin. Generally speaking, this is all we will have to do to prepare these stuffed breasts and cheese grits.

As you know, chicken is one of the most consumed meats in the world. Its upbringing is much faster and cheaper than other animals and is therefore used in all or almost all cultures. It offers great flexibility when it comes to preparing different dishes and proof of this is the large number of chicken recipes that we have published in Family Kitchen. If we talk about stews, I must emphasize Chicken Kaciatore, recipe of Italian origin; on the other hand we have a well known Hindu recipe like Chicken curry; another one of my favorites is breasts with cream sauce, quite a strong dish too.

If we talk about snacks, the variety that the chicken offers us is huge. There are even restaurant chains that are extremely dedicated to selling fried chicken and I would say the most famous is KFC. I actually have a reeta of Fried chicken in KFC style in the network. Other very common snacks in fast food restaurants are Chicken nuggets and chicken wings. Among the less common snacks we have chicken croquet (they are usually ham), chicken dumplings,, spring rolls and also salads, such as Hawaiian salad that I have posted.

In Italian cuisine, the consumption of chicken is also very popular. There are well known dishes like Chicken parmesan I recommend that you do it as soon as possible. Then we have adaptations like Chicken cannelloni or chicken lasagnaWe simply replace beef or pork, more common in this type of cooking, with chicken. And, of course, you can’t miss the risotto if we’re talking about Italian cuisine, so I invite you to take a look at this curry chicken risotto.

Undoubtedly, most often the preparation of chicken is roasted. There is no fair where there is no stall, where many chickens are baked at the same time. In this sense, we have the recipe for Roast chicken with lemonwhich always triumphs where it is placed. Then we have more complex recipes like stuffed breasts,, chicken empanada,, chicken and mushroom quiche waves stuffed chicken aubergines. All of these dishes are not roasted chicken perch, but all are roasted and contain chicken.

1 – Shape the stuffed breast rolls

We start by stretching the breast fillets on a flat surface. Then spread them with cream cheese and put a slice of Serrano ham on top. Then we roll them up and pierce with a toothpick the part where the fold was.

2 – We cover the already formed rolls of the chest

When we have rolled all the breasts, we will put a pan or saucepan with a lot of oil to heat. While the butter is heating, you can spread the rolls in flour.

3 – Fry the breast rolls

Once the oil is hot, pass the floured rolls through the egg and fry them over a moderate heat, as we do not want them to brown too quickly and remain too raw inside.

4 – Degrease the breast rollers

While they are done, we will take them out on a plate with absorbent paper to eliminate excess fat.

5 – We prepare bechamel for napar

Now we need to prepare a very simple and light béchamel, which I published in Family Kitchen. To see the recipe PRESS HERE.

6 – Napamos rolls with béchamel and grated yellow cheese

With the made béchamel we place the rolls on a tray, cover them with béchamel and put plenty of cheese on top.

7 – We reward the chest rolls napados

Turn on the oven at 180ºC with heating up and down. When it is hot, put the pan on and bake the rolls until the cheese melts and turns golden. When this happens, take the rolls out of the oven and quickly take them to the dining table.

8 – We serve our delicious breast rolls

And that’s friends. We finished our stuffed breasts and cheesecake. I hope you prepare them very soon at home and upload the final photo on Instagram, mentioning my account 55000 Recipes. So I’ll find out when you upload one of my recipes and re-share the story or post. Nothing else for today. Tomorrow more and better here in the Family Kitchen.

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David from 55000 Recipes

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In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

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Stuffed breasts and gratin with cheese

Stuffed breasts and gratin with cheese