Recipes with chicken fillet for every day

Recipes with chicken fillet for every day




Rice in the oven with grated chicken – Photo: Guia da Cozinha

Rice in the oven with grated chicken – Photo: Guia da Cozinha

Photo: Kitchen guide

Did you know shredded chicken is a great way to increase your protein yield in your meals? Best of all, shredded chicken can be made into incredible recipes, thus providing a tasty and economical meal. The kitchen guide has highlighted several chicken fillet recipes for you every day. This way you can cook practical and delicious meals for your family, check out:

Recipes with chicken fillet for every day

Baked rice with chicken fillet



Rice in the oven with grated chicken – Photo: Guia da Cozinha

Rice in the oven with grated chicken – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 1h

Performance: eight

Complexity: light

Ingredients

  • 2 tablespoons butter
  • 1 chopped onion
  • 2 cups cooked and shredded chicken
  • 5 pitted chopped tomatoes
  • 1 can dried canned green corn
  • 1/2 cup pitted green olives, sliced
  • Salt and black pepper to taste
  • 5 cups cooked white rice
  • 2 tablespoons parsley
  • 1 can of sour cream
  • 2 cups grated mozzarella cheese

Preparation mode

Heat the oil in a pan and fry the onion for 2 minutes. Add chicken, tomatoes, corn and olives, season with salt and pepper and cook 10 minutes, stirring occasionally. To book. In a bowl, mix rice, parsley and cream until smooth. In a medium rectangular refractory, alternate layers of rice, sauce and cheese, ending with rice and cheese. Bake in preheated oven for 10 minutes until golden brown. Serve immediately.

Beef stroganoff with chicken fillet



Beef stroganoff with shredded chicken – Photo: Guia da Cozinha

Beef stroganoff with shredded chicken – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 30 minutes

Performance: 4 servings

Complexity: light

Ingredients

  • 2 tablespoons oil
  • 4 tablespoons grated onion
  • 1 kg boiled and chopped chicken fillet
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons brandy
  • 1/2 cup (tea) ketchup
  • 1/2 cup (tea) mushrooms
  • salt to taste
  • 1 can of sour cream

Preparation mode

Put the oil in a frying pan over medium heat and sauté the onion and chicken. Add Worcestershire sauce. Remove the saucepan from the heat and add the cognac. Return to the fire, being careful not to light the cognac. Add ketchup and champignons, adjust the salt, wait until it boils and turn off the heat. Add cream and serve immediately with rice and potato chips.

Shredded Chicken Parmesan



Shredded Chicken with Parmesan – Photo: Guia da Cozinha

Shredded Chicken with Parmesan – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 45min

Performance: 4 servings

Complexity: light

Ingredients

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

Preparation mode

Heat the oil in a skillet over medium heat and sauté half the onion and garlic for 3 minutes. Pour in the extract and fry for 2 minutes. Add tomatoes, salt, pepper and water. Cook for 10 minutes, stirring occasionally. Meanwhile, melt the butter in a skillet over medium heat and sauté the rest of the onion and garlic until golden brown. Add chicken, salt, pepper and fry. In a refractory medium, alternate layers of chicken and mozzarella, ending with chicken. Drizzle with sauce and sprinkle with remaining mozzarella and parmesan. Bake in preheated oven for 10 minutes. Sprinkle with oregano and serve.

Penne with shredded chicken sauce



Penne with shredded chicken sauce — Photo: Guia da Cozinha

Penne with shredded chicken sauce — Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 40min

Performance: 5 servings

Complexity: light

Ingredients

  • 1 box of penne pasta (500 g)
  • salt to taste

Sauce

  • 1 tablespoon butter
  • 1 cup bacon (chopped)
  • 1 chopped onion
  • 2 cups cooked and shredded chicken
  • 1 can dried green corn
  • 1 can of dried peas
  • 2 chopped tomatoes
  • 1 can of tomato sauce (340 g)
  • 2 packs of sour cream (400g)
  • salt to taste

Preparation mode

In a saucepan over medium heat, boil the pasta in salted water until al dente. Drain and reserve. For the sauce, heat the oil in a skillet over medium heat and sauté the bacon and onion until golden brown. Add chicken, corn, peas, tomatoes and fry for 3 minutes. Add tomato sauce and cook for 10 minutes, stirring occasionally. Add cream, salt, mix and turn off. Toss the pasta with the sauce, transfer to a serving platter and serve.

Polenta stuffed with chicken fillet



Polenta stuffed with chicken – Photo: Guia da Cozinha

Polenta stuffed with chicken – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 1h

Performance: 6 servings

Complexity: light

Ingredients

  • 1 and 1/2 cups (tea) cornmeal
  • 4 cups (tea) water
  • 1 tablespoon butter
  • 1 chicken bouillon cube
  • Salt and black pepper to taste
  • 200 g chopped mozzarella cheese
  • 4 tablespoons grated parmesan cheese for topping

Sauce

  • 3 cups cooked and shredded chicken
  • 2 tablespoons oil
  • 1 diced onion
  • 2 minced garlic cloves
  • 4 tomatoes, skinless and seedless, diced
  • 4 tablespoons chopped green olives
  • Salt and black pepper to taste

Preparation mode

Dissolve cornmeal in 1 cup (tea) of water and set aside. Add more water if necessary. In a large saucepan, bring the remaining water, oil, chicken broth, salt and pepper over medium heat. As soon as it boils, add all the dissolved cornmeal at once, stirring until it thickens. Reduce heat and cook, covered, stirring occasionally, for 20 minutes or until cooked through.

Heat the oil in a skillet over medium heat and sauté the onion and garlic for 5 minutes or until golden brown. Add chicken, tomatoes and cook 3 minutes. Mix olives, season with salt, pepper and turn off. In a refractory medium, alternate layers of polenta, sauce and mozzarella, finishing with sauce. Sprinkle with Parmesan and bake in preheated oven for 15 minutes or until browned. service.

Zucchini lasagne with chicken fillet



Zucchini lasagna with shredded chicken – Photo: Guia da Cozinha

Zucchini lasagna with shredded chicken – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 1h (+5min rest)

Performance: 6

Complexity: light

Ingredients

  • 3 cups cooked and shredded chicken
  • 3 thinly sliced ​​zucchini
  • Salt, pepper and oregano to taste
  • 2 tablespoons oil
  • 1 chopped onion
  • 3 minced garlic cloves
  • 2 cans chopped peeled tomatoes
  • 1/3 cup chopped fresh basil
  • 2 cups ricotta (chopped)
  • 2 cans of light cream cheese (300 g)
  • Olive oil for brushing and drizzling
  • 3 tablespoons grated parmesan cheese

Preparation mode

Boil zucchini pieces for 2 minutes in boiling water and drain. Rinse in cold water and let it drain. Dry with absorbent paper and season with salt and pepper. To book. Heat the oil in a frying pan and sauté the onion and garlic for 3 minutes. Add chicken and fry 2 minutes. Add the tomato and let it cook for 5 minutes.

Switch off and season with salt, pepper and basil. To book. In a bowl, combine the ricotta and cream cheese, season with salt, pepper and oregano. In a greased ovenproof medium, layer the zucchini, chicken sauce and ricotta cream. Repeat layers, ending with sauce and ricotta.

Sprinkle with Parmesan cheese, drizzle with olive oil and bake in preheated oven for 25 minutes. Let stand 5 minutes and serve.

Macaroni with fried chicken and cheese



Shredded chicken pasta – Photo: Guia da Cozinha

Shredded chicken pasta – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 1h

Performance: 6 servings

Complexity: light

Ingredients

  • 1 pack of noodles (500 g)
  • salt to taste
  • 100 g grated mozzarella cheese
  • 50 g grated provolone cheese
  • 50 g grated parmesan cheese

Sauce

  • 3 tablespoons oil
  • 1 chopped onion
  • 2 chopped tomatoes
  • 3 cups cooked and shredded chicken
  • 1 chicken bouillon cube
  • 2 cans of prepared tomato sauce
  • Salt and black pepper to taste

Preparation mode

Boil pasta in salted water until al dente. Drain and reserve. For the sauce, heat a skillet with olive oil over medium heat and sauté the onion until soft. Add tomatoes, chicken and fry for 3 minutes. Add chicken broth, sauce and cook for 10 minutes, stirring several times. Season with salt and pepper and turn off the heat. Gently toss the cooked pasta with the sauce, transfer to a serving platter and top with the cheese mixture before serving.

Puff Potatoes with Shredded Chicken



Puff Potatoes with Shredded Chicken – Photo: Guia da Cozinha

Puff Potatoes with Shredded Chicken – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 1h

Performance: 5 servings

Complexity: light

Ingredients

  • 1 can of sour cream (300 g)
  • 1 and 1/2 cups (tea) milk
  • Salt, pepper and grated nutmeg to taste
  • 4 potatoes, peeled and chopped
  • 1 cup grated mozzarella cheese
  • 4 tablespoons breadcrumbs
  • 4 tablespoons grated parmesan cheese

stewed

  • 2 tablespoons butter
  • 1 chopped onion
  • 2 cups cooked and shredded chicken
  • 2 pitted tomatoes, diced
  • 1 cup(s) cream cheese
  • Salt, pepper and chopped parsley to taste

Preparation mode

To sauté, heat a skillet over medium heat with oil and sauté the onion for 2 minutes.

Add chicken, tomatoes and cook 3 minutes. Remove from heat and stir in cottage cheese, salt, pepper and parsley. To book.

In a saucepan, combine cream, milk, salt, pepper and nutmeg.

Add potatoes and cook for 5 minutes after it boils over medium heat. Turn off, drain potatoes and save liquid from cooking. Place half a potato on the bottom of a medium refractory, make a layer of sauté, one layer of mozzarella and cover with the remaining potatoes.

Pour the reserved liquid. Sprinkle with breadcrumbs and parmesan. Bake in preheated oven for 25 minutes or until browned. Remove and serve.

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