Chicken hearts salad

The composition of the dish:

Method of cooking:

Ingredients for the salad:
- Chicken hearts - 500 g
- Onions - 0.5-1 pc.
- Mayonnaise
- 3-percent vinegar - 1 tbsp
- Salt
- Pepper

Directions:
Boil hearts and cut them into thin slices. Cut onions into thin half-rings, dip into boiling water for 3 minutes, then add 1 tablespoon of vinegar and pour the liquid in a minute. Add onion to hearts, salt and pepper it, add the mayonnaise.
Give the salad some time to digest.

Fried meatballs

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken fillet - 300 g
- Butter - 200 g
- Ham - 20g
- Peeled prawns - 20 g
- Marinated mushrooms - 20 g
- Finely chopped beer's onion - 40 g
- Egg - 1 pc.
- Corn starch - 1 tbsp.
- Sodium glutamate - 1/4 tsp.
- Vegetable oil - 5 tbsp.
- Salt
- Parsley

Mince chicken, add salt, egg, diluted starch and mix well.
Mince ham, mushrooms and prawns, add beer's onion and stir. Add the softened butter, stir until smooth and chill for 30 minutes. Make walnut size balls from the mixture.
Make small cakes from chicken mince, put butter balls on them and roll this in the form of meatballs. Fry the meatballs in a preheated 180°C oil until tender.
Serve with greens and vegetables.

Chickens with golden eggs

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 2 pcs.
- Lemon - 2 pcs.
- Grounded ginger - 1 tsp.
- Run butter - 2 tsp.
- Vegetable oil - 6 tbsp.
- Onions - 8 pcs.
- Garlic - 2 cloves
- Chicken stock cubes - per 200 ml of stock
- Saffron - 1/4 tsp.
- Grounded cloves - 1/2 tsp.
- Egg - 4 pcs.
- Black pepper, salt

Clean and wash chickens, dry, season with salt inside and out. Put half a lemon inside the chicken, sprinkle with black pepper, half the rate of ginger, cloves, sew up the abdomen. Heat the run butter and 3 tablespoons of vegetable oil, fry the chicken on all sides and put them to another bowl. Clean and chop finely onions and garlic, saute in the oil remaining after roasting the chicken, add stock, salt, put the chicken back. Squeeze juice of one lemon. Beat up saffron, ginger and remaining vegetable oil, gradually adding the lemon juice. Pour over the chicken and stew covered over low heat for 25-30 minutes. Boil hard boiled eggs. Shell, put in a roasting pan with the chicken 10 minutes before ready. When serving pour the chicken sauce, remaining after the fire, decorate with eggs. Serve on rice.

Hot snack with almonds

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken breast - 350 g
- Egg albumen - 1 pc.
- Salt - 1/2 tsp.
- Sugar - 1/2 tsp.
- Black pepper - 1/8 tsp.
- Flour - 75 g
- Water - 3/4 cup
- Corn starch - 2 tbsp.
- Baking soda - 1 tsp.
- Almonds - 250 g
- Vegetable oil


Remove bones and skin from the chicken, cut the flesh into cubes. Mix egg albumen, salt, sugar and pepper. Put chicken into the mixture and chill for 20 minutes in the refrigerator.
Mix flour, water, starch, salt, baking soda and chopped almonds. Roll the chicken in the resulting mixture.
Dip chicken pieces in hot oil for 2-3 minutes (until golden). Serve this hot appetizer with sweet-and-sour sauce.

Chicken breast in almond crust

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken fillet, 4 pcs.
- Potato chips - 100 g
- Almonds, finely chopped - 50 g
- Egg - 1 pc.
- Wheat flour - 2 tbsp.
- Yellow bell pepper - 1 pod
- Tomatoes - 4 pcs.
- Cucumbers - 1 pc.
- Lettuce - 200 g
- Vinegar 3% - 2 tbsp.
- Vegetable oil - 4 tbsp.
- Sugar - 1 tsp.
- Ground black pepper
- Salt

Tenderize the chicken fillet, salt and pepper it.
Crush potato chips and mix with almonds. Beat up the egg.
Bread chicken breasts with flour, dip into the egg, bread with a mixture of almonds and potato chips. Place on parchment covered baking sheet and roast in the oven for 20 minutes.
Cut peppers in halves, remove seeds, cut into strips. Slice tomatoes and cucumbers. Mix vegetables, add finely shredded lettuce.
Mix vinegar with salt, pepper, sugar. Add oil while beating up. Pour the mixture onto the salad.
Garnish the chicken with salad when serving.

Chicken salad with pineapple

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken (cooked meat) - 100 g
- Canned pineapple - 60 g
- Lemon juice - 1 tbsp.
- Mayonnaise - 2 tbsp.
- Sour cream - 2 tbsp.
- Walnuts (kernels) - 20 g
- Parsley and dill - 20 g

Cut the flesh into large cubes, cut pineapple into slices. Place on a platter, alternating pineapple and chicken meat.
Grate walnuts (keep 2 whole cores for decoration). Chop herbs (2 sprigs leave for decoration).
For sauce, mix sour cream, mayonnaise and lemon juice. Serve the salad, water with sauce, sprinkle with grated nuts, herbs and decorate with a whole walnut kernels and sprigs of greenery.

Legs in a puff

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken legs - 4 pcs.
- Cheese - 4 slices
- Puff pastry - 500 g
- Seasoning for chicken - 1 tsp.
- Mustard - 1 tsp.
- Honey.
- Salt

Remove the bone from the legs, rub the legs with a mixture of mustard and honey, leave on for 30 minutes. Gently lift the skin and stuff formed pockets with the cheese slices.
Roll puff pastry a 5 mm thick, cut into long narrow strips and wrap the legs tightly. Bake in oven at 200°C until golden brown.
When serving garnish with salad. Decorate with greens.

Chicken salad in bread cups

The composition of the dish:

Method of cooking:

Ingredients (24 servings):
- Bagels - 6 pcs.
- Cooked chicken - 250 g of pulp
- Cucumber pickle - 3 pcs.
- Fresh mushrooms - 240 g
- Onions - 1/2 pcs.
- Butter - 2 tbsp.
- Mayonnaise - 2 tbsp.
- Cloves minced - 1 pinch
- Parsley

Cut bagels cut into 4 pieces, remove the tips first to create cups of a height of 2-2.5 cm. Remove the cushion, grate it and grill with some oil to make crunchy crumbs.
For stuffing chop onions, fry in the remaining oil preventing the color change, add the sliced ??mushrooms and cook covered for 10 minutes. Chill.
Cut the flesh and cucumber into small cubes, add mushrooms, mayonnaise, clove, mix well.
Fill the bread cups and sprinkle with bread crumb crisps. Decorate with parsley.

Chicken loin, cooked with vegetables in arm.

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken loins - 5 pcs.
- Bell pepper - 1 pc.
- Eggplant - 1 pc.
- Onions - 2 pcs.
- Tomato - 2 pcs.
- Garlic - 2 tooth.
- Salt to taste
- Black pepper (to taste)

Marinate loins in a mixture of salt, pepper, spices and onions (30-40min).
Cut the vegetables into strips.
Salt sliced ??eggplant and soak it in water for 10-15 minutes (to get rid of the bitterness), then drain, wash and dry with a towel.
Put loins surrounded by vegetebles in the baking arm.
Bake in the oven for about 40-50 minutes.

Chicken with Honey Sauce

The composition of the dish:

Method of cooking:

Ingredients:
- Butter - 20 g
- Chicken breast (boneless) - 1 kg
- Onions - 250 g
- Carrots - 3 pcs.
- Zucchini - 1 pc.
- 1 lemon - zest and juice
- 1 orange - zest and juice
- Honey - 4 tbsp.
- Mustard - 3 tbsp.
- Ginger root - 1 tbsp.
- Rice - 250 g
- Salt and pepper

Thoroughly warm up the oven. Fry the breasts in butter. Coarsely chop the carrots, zucchini and onions and saute them in the pan where the chicken was rosted, about 10 minutes. Mix orange juice, lemon zest and mustard, honey, ginger and garlic, salt and pepper to taste. Move the chicken to a pan with vegetables and pour the honey mixture with seasonings. Bring to a boil, then remove from heat and place in oven, cover the top with a lid and stew for 50 - 60 minutes, occasionally basting sauce of honey. Cook rice in 25 - 30 minutes after putting the chicken into the oven.  

Sardelki with honey and sesame seeds

The composition of the dish:

Sardelki with honey and sesame seeds

Method of cooking:

Ingredients:
- Sardelki - 4 pcs.
- Soy sauce - 1 tbsp.
- Liquid honey - 1 tbsp.
- Sesame seeds - 1 tbsp.

Directions:

Mix soy sauce with honey, put the mixture on shpikachki, dredge with sesame seeds. Bake shpikachki under the grill for 6-8 minutes. When serving, cut each into 4 pieces, pick the skewers, put the snack on a plate. Decorate with greens and fresh vegetables.

Poultry pâté

The composition of the dish:

Composition:

Cooking instructions

Ingredients

2 chicken breasts

2 or 3 large carrots

3 boiled eggs

1 small onion salt, pepper, herb seasoning and appe vinegar

Method of cooking:

Boil chicken and carrots in salted water (add pepper and bay leaf). Do not pour the broth away (you'll need it later). Slice the onion finely, pour apple vinegar over it, and let it soak for 5 to 10 minutes. Blend the chicken breasts and carrots in a blender or a mincing machine. Drain the onion form vinegar and grate the eggs on a coarse grater. Combine ingredients, add the broth, and mix everything until you get a pâté texture. Add herb seasoning and pepper (optionally). Spread over bread or crispbreads.