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Chicken breast nuggets with yogurt sauce

Chicken breast nuggets with yogurt sauce

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There is nothing faster and better than this chicken dish!

  • a box of 500g chicken breast nuggets
  • frying oil

For the sauce:

  • yogurt
  • dill
  • 1-2 cloves of garlic

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Chicken breast nuggets with yogurt sauce:

Heat the oil in a pan, and when it is hot enough, put the chicken breast pieces and fry them until they are nicely browned on both sides.

We take them out on an absorbent kitchen napkin to remove the excess oil.

Serve with a yogurt sauce, mixed with a few sprigs of dill and crushed garlic.

Simple and delicious! Good appetite!

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You can also add a side dish: potatoes, rice or whatever you like!

How to make crispy chicken nuggets with yogurt and garlic sauce. A delicious and quick recipe

How to make crispy chicken nuggets with yogurt and garlic sauce. From time to time, it is good to pamper your loved ones, especially if they are children. And since kids love fast food, here's a recipe they'll definitely like: chicken nuggets. It is an easy preparation to make and if you avoid the oil bath and replace it in the oven for a few minutes, it is also healthy..

Ingredients needed for crispy chicken nuggets with yogurt and garlic sauce:

100 g unsweetened cornflakes

Preparation of crispy chicken nuggets with yogurt and garlic sauce:

Crush the cornflakes and cut the chicken breast into small pieces, sprinkle salt, pepper and paprika over the chicken. Over the cornflakes add the breadcrumbs, salt and pepper.

Beat the eggs well and place the flour on a plate. Each piece of chicken is given through flour, egg and the combination of cornflakes and breadcrumbs.

Place in the preheated oven, placed on a tray on which you put baking paper. Leave to brown in the oven until golden. Serve with ketchup and fatty yogurt sauce with garlic.

Baked chicken with oranges and honey is a recipe suitable for a Sunday when you want something special for lunch. Ingredients: - 6 chicken legs cut in half or 4-5.

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Chicken breast pillows & # 8211 chicken nuggets & # 8211 video recipe

Chicken breast pillows & # 8211 chicken nuggets & # 8211 video recipe. Homemade chicken nuggets video recipe with fewer calories and fats. Chicken breast pieces in crispy crust, recipe.

I am convinced that you have not forgotten Deliciousul de Vaslui, the cheerful and playful chicken that offered us so many recipes with chicken meat. Well, Deliciosu & # 8217 is back in force, with a new series of proposals, the first of which is a recipe that successfully compares with the famous chicken nuggets, only that, unlike those, the ones I propose to you are not only tasty, but also healthy and low in fat. Incredible, these chicken breast pillows juicy, baked, they have the coating as crispy and tasty as the version fried in hot oil. What's more, chicken nuggets that we can give to children without any heartbreak and we can swallow them ourselves without any feeling of guilt, because they are both to the taste of the little ones and the big ones!

Chicken breast Indian curry with yogurt

Eliade fell in love with me in India. I saw her through his eyes in Maitreyi and in Memoirs and I wanted to get to know her better. I find it fascinating. I really want to get there someday. Indian cuisine is, for me, one of the best in the world. It fits perfectly to my tastes. Many spices are used that blend perfectly into the final taste.

The Indians are masters at combining spices, little alchemists. Their food resembles Indian culture: colorful, spicy, from a multitude of ingredients that you do not distinguish but that combine in a taste that you either love or hate. He eats sitting on the floor, with his legs crossed, without dishes but made of banana leaves, without cutlery, with his right hand (the left one is used in the bathroom :)) to be in direct contact with food and to show respect for the ground . India is the most religious country in Asia and I am totally fascinated and in love with it. I say that if you taste their food and try to feel the culture hidden there, you will have at least a unique experience!

Essential ingredients in Indian cuisine:

-chilli (all kinds of varieties)

-cassia (similar in appearance to cinnamon)

-turmeric or turmeric (good as an antiseptic, antibiotic and excellent for fertility & # 8211 that's why there are so many Indians :)))

-Garam masala is a mixture of spices specific to Indians that helps digest food and has three basic ingredients (to which you can add others): cloves, green cardamom and cassia.

I think the most famous and appreciated Indian food is curry. I cook it quite simply and quickly. It requires a few spices less used in our country, but you can find them in hypermarkets or health food stores.

I took advantage of a sunny day to make this recipe, as Ania went out to play with Auri (maternal grandmother).

¼ teaspoon ground coriander (in a mortar)

1 teaspoon tomato paste

2 tablespoons yogurt (or cream)

Peel a squash, grate it and chop it. to take them quickly).

Put the oil in the wok over medium heat and add the onion, stirring, for 1 minute.

Add the pieces of meat and mix for 5-6 minutes, until the outside of the chicken has turned white.

Answer the dandelion shouting at the window to fill its sprinklers with water because it wants to water the flowers with Auri.

Return, with your clothes full of water, to your curry and add the garlic and hot pepper to the wok. Mix everything until it starts to take on color, another 2-3 minutes.

Answer Auri's call and try to convince the chick to come out of the puppies' big cage together, letting them breathe normally.

Put the spices in the curry, keeping the garam masala for the next stage.

Take a quick look out the window and admire the girls, one laughing on the slide while the other takes pictures with her phone.

Add the tomato paste to the wok and garam the masala, mixing everything into the composition. Enrich the curry with two healthy tablespoons of yogurt and leave it on the fire until the chicken is cooked.

Recipe of the day: Chicken goulash

Chicken goulash from: olive oil, butter, onion, garlic, bell peppers, tomatoes, chicken breast, paprika, cumin seeds, bay leaves, black peppercorns, salt, sour cream.

You may also be interested in:

  • Goulash with leeks and cumin
  • beef goulash
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  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 onions, chopped
  • 5 cloves garlic, chopped
  • 6 bell peppers, chopped
  • 3 tomatoes, cubes
  • 3 pieces chicken breast, cut into pieces
  • ¼ cup of paprika
  • ½ teaspoon cumin seeds, crushed
  • 2 bay leaves
  • 1 teaspoon crushed black peppercorns
  • Salt and pepper to taste
  • sour cream

Method of preparation:

Heat the olive oil and butter in a pan over medium heat. Cook the onion until soft, about 5-7 minutes. Add the garlic and cook for another minute.

Add the peppers and cook for another 7-8 minutes, until soft. Add the tomatoes and chicken breast and cook for another two minutes.

Add paprika, cumin seeds, bay leaves and pepper. Stir to combine. Pour enough water to cover only the ingredients, about 4 cups.

Turn the heat to low and simmer covered for an hour. Add salt and pepper to taste.

Ingredients Chicken breast with walnut sauce

1 chicken breast
1 teaspoon peppercorns
2 was dafin
1/2 teaspoon salt

Walnut sauce

80 gr nut
5 parsley threads
2 green onion threads
1 slice of bread without crust
1 clove of garlic
2 tablespoons lemon juice
2 tablespoons walnut (or olive) oil
1 teaspoon turmenic
1 teaspoon sweet paprika
1 teaspoon chili powder
1/2 teaspoon salt

Juicy chicken breast in pomegranate sauce

Ingredient:350gr chicken breast (chicken legs can also be used), ground black pepper, a tablespoon of butter, four tablespoons of olive oil, a cup of natural pomegranate juice, a cup of chicken soup, 250 g of boiled rice, a small onion, two cloves of garlic, two teaspoons of hot pepper paste, two tablespoons of chopped parsley, pomegranate seeds for garnish.

Method of preparation Wash the chicken breast, cut into cubes or fillet according to your preferences, season with salt and pepper and leave to cool for about 10 minutes. Put the butter and oil in a pan. Add the chicken breast, a cup of water and bake the tray in the oven heated to 200 degrees until it is evenly browned. After the chicken breast is done, the juicy is removed on a plate. Add a little oil in a pan, clean and finely chop the onion and garlic and cook over low heat for 3-4 minutes, until slightly softened. Over the hardened onion, add the pomegranate juice, chicken soup and hot pepper paste and mix all the ingredients well. Pomegranate juice can be obtained by mixing the beans in the food processor and then straining them.

Let the sauce simmer for about 10 minutes, until it starts to drop slightly. Add the chicken, mix the ingredients and simmer for about 10 minutes, until it begins to drop and the meat is penetrated by the sauce. Add the chopped parsley and garnish with the pomegranate seeds. It can be served with a green salad, a stewed rice or a yogurt sauce.


Hello dear lusts. Today I prepared CAESAR SALAD in a healthy way. The chicken breast came out soft and juicy, the croutons crispy and fragrant, and the sauce fine and delicious. I hope you like this recipe as much as we do. I wish you to continue to have a tasty day and good appetite!


For dressing: (salad dressing)

  • 250 gr. & # 8211 2% Greek yogurt (or any other natural yogurt)
  • ½ lemon juice
  • 100 gr. & # 8211 parmesan race
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • Salt and black pepper

For chickens:

  • 1 chicken breast (400 - 450 gr.)
  • The peel of a lemon
  • 3 tablespoons olive oil or sunflower oil
  • Salt and black pepper

For croutons:

  • ½ & # 8211 wand
  • 1 tablespoon olive or sunflower oil
  • 1 tablespoon & # 8211 grated Parmesan cheese

For decoration:

Method of preparation:

  1. Wash the salad well and toss it, then cut it into medium cubes.
  2. Cut the chicken breast in half vertically (make sure it has no bone) then cut each piece in 2 horizontally and place them on a plate. Season the meat with salt and pepper, grate the peel of a lemon and sprinkle with oil. Massage it a little with your hands until the spices cover the meat.
  3. Put the chicken on a well-heated grill pan and brown it on each side for about 5-6 minutes or until you get a golden-brown color. Then remove the meat to a plate and let it rest for 10 minutes.
  4. Put the pan on medium heat together with the oil. Then add the bread cut into cubes of about 2 cm., Scrape a little Parmesan on top. Stir occasionally for 5 minutes or until the bread turns golden. Take them out and let them cool while you take care of the other ingredients.
  5. Meanwhile, take care of the dressing (salad sauce): add the yogurt, lemon juice to a bowl, grate the Parmesan cheese and garlic cloves, pour the oil and season with salt, black pepper and mix everything together.
  6. Put the chopped salad in a bowl, add 3 tablespoons of sauce on top and mix well until all the leaves are covered. Arrange them on a plate, on top add sliced ​​meat or cubes, croutons, garnish with parmesan and a few basil leaves.
  7. Serve the salad with the remaining sauce. Good appetite!
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Method of preparation

Crispy, fresh and filling, this spring colorful salads are my favorite menu.

I propose a salad that contains various minerals, proteins and vitamins that do not overload the stomach.

1. Roast the chicken breast seasoned with salt and pepper in a hot pan sprinkled with a little olive oil. Cut into cubes.

2. Mix chopped red onions with a little lemon and parsley juice to get rid of the strong smell.

3. In a large bowl add all the ingredients and season (if needed).

4. Mix the yogurt with the crushed garlic, greens, olive oil, pepper and lemon juice, to taste. You get a fragrant and delicious dressing that is poured over the salad.