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Turkey breast rolls with mushrooms and bacon

Turkey breast rolls with mushrooms and bacon



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Slices of turkey breast are beaten with the hammer of schnitzels.

Salt, pepper and leave them until the mushrooms are ready.

The cleaned, washed, finely chopped onion is hardened until it becomes glassy in the hot oil.

Add the washed and finely chopped mushrooms and sauté until the juice decreases.

Leave to cool for a little 5-6 minutes, add the egg and finely chopped greens.

Salt and pepper to taste.

Take a slice of turkey breast, put a tablespoon of mushrooms, roll as tight as possible.

Coat the roll in bacon and place it in a ceramic bowl.

Pour the wine into the bowl, cover with aluminum foil and put the bowl in the oven heated to 170 degrees.

After 30 minutes, take the aluminum foil and let the rolls brown.

Serve with the desired garnish and salad.



Method of preparation

Peel the pomegranates and remove the seeds. Boil them with the syrup, wine and cinnamon. Let it boil for about 20 minutes until it becomes more viscous.
The turkey breast fillets are placed on a nylon foil. Place over them parsley leaves (basil), slices of ham, cheese and slices of colored bell pepper. Roll the fillets tightly in foil and let them cool for 15 minutes in the refrigerator.
Then put the rolls in flour, beaten egg and breadcrumbs mixed with ground almonds. Fry them well on all sides in an oil bath then let them drain on paper towels.
We put the rolls cut in half on the plate and serve them with the pomegranate sauce next to it and with finely chopped green leaves. It can be served with a potato garnish.
Great appetite!

The recipe is from my dear Liviu-Barbonelli, whom I thank very much. It also has a video:
http://www.teamim.co.il/ ניהולתוכן / גלילותחזהעוףואווזברוטברימונים / tabid / 1214 / Default.aspx

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic


Chicken breast rolls with mushrooms

1. Wash the chicken breast, clean the skins and cut into thin slices of up to 1 cm, which can be rolled. The remaining smaller pieces of meat are cut into cubes.

2. Fry the finely chopped garlic in a little oil. Add the mushrooms and diced meat and mix until golden brown. Add the finely chopped greens and season with salt and pepper. Pour the whole composition into a bowl and set aside to cool slightly. Then add the diced egg and telemeau and mix.

3. Beat the meat slices a little with a schnitzel hammer, season with salt and pepper to taste and fill with a tablespoon of cheese and mushrooms. They are caught with toothpicks so that they do not fall apart, after which they are browned in oil.

4. Chicken breast rolls with mushrooms can be served with mashed potatoes and sauteed green beans.


Baked pasta with turkey breast and mushrooms

When I don't want to spend too much time in the kitchen, but I feel like something good, I use pasta. They can be prepared in countless ways, and I usually use what I have on hand. This time, I had a piece of turkey breast that I had taken for something else, and the bacon was for breakfast. It's just that the plans have changed a little bit. The rest of the ingredients are never missing from my pantry or refrigerator. Here's what you need:

500 gr pasta (pens, packers)

2 tablespoons olive oil

200 gr sliced ​​and julienned bacon

1 jar of SunFood sliced ​​mushrooms

5 tablespoons tomato paste / broth

500 ml liquid cream for cooking

1 teaspoon dried basil

Boil 4 liters of water in a pot. Add a teaspoon of salt, and when the water boils, add the pasta, which is boiled al dente, according to the instructions on the package. Do not boil them anymore because they will absorb a little more of the sauce and soften.

The turkey breast is washed. wipe with a paper towel and cut into small cubes for a mouthful.

In a large skillet, heat the olive oil and butter over medium heat. When the butter has melted, put the crushed garlic with the knife blade and cook for 1 minute, then remove. Add the turkey breast and brown. Then put the julienned bacon, sliced ​​mushrooms (drained of juice) and cook together for 2-3 minutes, over high heat.

In a bowl, mix the liquid cream, tomato paste and 1 pinch of the water in which the pasta is boiling. Put this mixture over the turkey breast, bacon and mushrooms, add the dried basil, salt and pepper (to taste) and boil the sauce for a few more minutes, stirring occasionally.

The fire stops. Drain the cooked pasta al dente and place it over the prepared sauce, stirring carefully so as not to break the pasta. When they have been covered with sauce, they are divided into 4 heat-resistant vessels for individual portions or in a larger vessel. Grate cheese in abundance.

Place in the oven set to 200 degrees and leave only until the cheese has melted and browned.

The pasta is served hot and goes wonderfully with a lettuce.


Turkey breast rolls in tomato sauce

  • Turkey breast rolls in tomato sauce. (Mioara Stoica / Epoch Times Romania) Turkey breast rolls in tomato sauce.
  • Turkey breast rolls in tomato sauce. (Mioara Stoica / Epoch Times Romania) Turkey breast rolls in tomato sauce.

We are in the middle of summer and in the gardens or on the stalls there are healthy vegetables, among them the zucchini.

Under the scientific name Curcubita pepo, it is native to Mexico, where it seems to have been used in food since 7,000 years ago. They were brought to Europe by the Turks and Italians, later spreading around the globe. In our country, the most common species is the one with light green skin, but there are also the Italian pumpkins, with dark green skin, called zucchini.

Edible zucchini are eaten when they are small, and the seeds are not baked, but barely formed. Although they have 95% water, in their pulp and peel are also 1% protein, 4% carbohydrates, plus very small amounts of fat. Per 100 g of zucchini we find: one milligram of sodium, 270 mg of potassium, 15 mg of calcium, 30 mg of phosphorus, iron, zinc, 230 mg of vitamin A, 0.05 mg of vitamins B1, B2 and large amounts of vitamin B9, 10 mg of vitamin C. The seeds contain 35% fatty oil, phytosterols, lecithin, enzymes. 300 g of zucchini provides the daily requirement of phosphorus and potassium, almost double the daily requirement of vitamins A and B9 and half of the daily requirement of magnesium.

For turkey rolls with zucchini you need the following:

Ingredients for 4 people:

500 g of sliced ​​turkey breast

100 g diced tomatoes

2 finely chopped green onions

1-2 chopped celery stalks

Prepare the turkey slices by gently beating them with the schnitzel hammer.

Young and thin pumpkins, up to 20 cm long, are used. First wash the zucchini well with cold water, then remove both ends. Cut thin strips of zucchini into lengths with a vegetable peeler. To make them flexible, sprinkle the slices with salt and set aside to soften. To assemble the rolls, take a slice of zucchini over which a slice of turkey breast is placed and roll them together in such a way that the zucchini ring is on the outside and the meat on the inside. The rollers are fixed with a toothpick.

Heat oil in a saucepan that can be used in the oven, put the onion, carrot, celery stalk and simmer for 2-3 minutes on low heat, stirring occasionally. Add the turkey rolls and let them brown for about 3-4 minutes. Pour the white wine over the mixture and boil everything until the wine evaporates.

Add diced tomatoes, salt and pepper to taste, then place the dish in the preheated oven at 180 degrees. Leave in the oven for another 10 minutes.


Turkey breast stuffed with bacon and mushrooms

and after it has browned, add the chopped mushrooms.

Season with salt, pepper and thyme

and fry together for another 10 minutes, until the juice left by the mushrooms decreases.

Cut the turkey breast into thin slices

from which rolls will be formed filled with mushrooms and bacon.

The rolls are wrapped in aluminum foil.

In a saucepan, boil salted water and when it starts to boil, put the wrapped rolls.

Boil for 30 minutes, then remove from the water and foil

Prepare the sauce separately.

Finely chopped red onion, fry in a little oil,

add red wine and chicken soup

and let it boil until all the wine is reduced.

and let it simmer until the sauce thickens.

Turkey rolls are served with this onion sauce.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Bacon chicken rolls with mushrooms

A simple dinner to prepare for an evening in the company of friends and loved ones. Here's how to make chicken bacon rolls with mushrooms.

1. Cut the chicken breast piece into 4, then cut each piece and spread it out like a sheet. Powder with salt and pepper.

2. Place on top of each chopped mushroom, then roll and wrap in bacon. The rolls are caught with toothpicks and sprinkled with spices for steak. Put them in a tray lined with baking paper and well greased with oil, then put them in the oven until nicely browned. They come back whenever they need to.

3. Cut the cheese with the mold and put it with the cooking cream over low heat until a sauce is formed. Add the sliced ​​mushrooms and add more salt if needed. Bring to a boil and remove from the heat.

4. Put the white mushroom sauce in a pan without a handle, then add the rolls that have been completely cooked, put a few cherry tomatoes, sprinkle a little parsley and put the dish in the hot oven for 10 minutes. Serve immediately.

5 / 5 - 1 Review (s)

The halves of the chicken breast are cut in half lengthwise, without separating the 2 parts.


Before cutting it, however, remove the chest muscles (these are 2 muscles that seem to come off the rest of the chest on the side that was glued to the bone) and keep them aside for now. Each half of the breast is lightly beaten with a hammer, then salted, peppered and set aside.

The butter is mixed with the parsley and spread over the chicken breast, taking care to reach us for both halves. Place the chopped mushrooms on top of the butter as desired, then place one of the two preserved muscles and roll as tightly as you can. Tie with string and put in the tray. The other half of the chest receives the same treatment.

Grind the garlic, add the oil, honey, paprika and hot pepper and rosemary, then grease the 2 rolls well. Pour the wine into the tray, put the bay leaf, peppercorns and mushrooms.

Bake at 190gr until the rolls turn slightly golden.
Serve with your favorite garnish and a glass of wine.


Chicken breast rolls with bacon and cheese

These chicken breast rolls, besides being good-looking, are also incredibly tasty. Whether you have guests or want to eat something special, these rolls melt in your mouth. They have a very attractive appearance and the aroma they give off during baking is incredible! They are also very consistent given the fact that they are made of bacon, chicken breast and cheese. Also, during the holidays you will catch the eyes of the guests. The recipe is not very complicated. However, you have to be a little patient when preparing these delicious chicken breast rolls. Now, let's get to work.

The chicken is washed well and cut into wide strips of approx. 5-6 cm

Over these strips of meat we put a thin slice of bacon, one of cheese and inside we put a few pieces of finely chopped mushrooms.

Roll well and prick them with a toothpick so that they do not fall apart

Place them in a tray without a lid greased with a little butter and leave them in the oven at medium temperature for about 45-60 minutes until golden brown. If you consider, you can also add salt and pepper.