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Packets of chicken with ham and telemea

Packets of chicken with ham and telemea

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The breast is portioned into 8 slices as for schnitzel. On each slice of breast put a slice of ham and a piece of telemea, then fold in half (as you fold a sheet in half), sprinkle with chicken seasoning and fold in aluminum foil.

The packages thus formed are kept on the hot grill pan for about 7 minutes on each side. They are very good with tomato salad!

Good appetite!

Packages with ham and cheese

Packages with ham and cheese from: dough, sweet cheese, telemea, sour cream, egg, dill, ham.


  • 1 sheet of puff pastry
  • 50 g of sweet cheese
  • 100 g telemea
  • 3 tablespoons sour cream
  • 1 or
  • 1 link dill
  • 5-slice ham

Method of preparation:

Cut the sheet into rectangles that you cut in half, from place to place, with a special tool for this operation.

Mix the egg, sweet cheese, finely grated telemeau, cream, finely chopped dill and diced ham in a bowl.

Spread the filling on the pieces of dough and fold them with the perforated dough on top.

Grease them with yolk and bake them in the preheated oven, over medium heat, for 25 minutes, until nicely browned.

Chicken packets with ham and telemea - Recipes

Orders for festive platters are made at least 2 days before the event!
For orders: 0740 150 378

Tray 1 - 1.5 kg recommended for 5/6 pers.

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Price 37 Lei / person depending on the number of dishes

0758 219 742

pressed chicken ham 200 gr.

The cauliflower is cut into small bunches, washed and boiled in a bowl with a pinch of salt. After boiling, leave to cool. The boiled cauliflower is neatly placed in a tray that you have previously given with butter.

In a bowl beat the 3 eggs and then mix with sour cream.

Grate the cheese, cut the pressed chicken ham (or whatever is preferred instead) into small slices / cubes and sprinkle them neatly over the cauliflower in the pan, then pour the cream on top. Then add a little grated cheese to brown nicely at the end.

When the oven is hot, put the soufflé on the right heat, where you leave it for about 45 minutes.

Ingredient Blue cord chicken breast

  • 2 large chicken breasts that will each be divided into 4 pieces
  • 8 thin slices of ham (in my case & # 8222prosciutto & # 8221 from Banat, from my father-in-law, for us there is no other ham)
  • 8 slices of cheese
  • 2 eggs
  • flour
  • breadcrumbs, pepper
  • frying oil

Preparation of blue cord chicken breast

The chicken breast pieces are beaten with a meat hammer to become more flexible and thinner. I do this operation through a durable plastic bag (mandatory new) in which I fold the chest. It is a very tender meat that & # 8222 spreads & # 8221 if it is not protected. To avoid beating the chicken breast, I discovered that, for the blue cord recipe, you can cut a pocket the thickness of the piece of meat. In this we can stuff the filling well. And this option is perfect. Season the meat with salt and pepper. I used a mixture of black, white and red pepper, freshly ground.

On each piece thus prepared, put a thin slice of ham, then a slice of cheese (you can also put grated cheese):

Fold the piece in half, covering the cheese. It can be fixed with toothpicks, but I prefer to tap the edges lightly with the meat hammer, & # 8222sealing & # 8221 the filling inside:

Roll each piece in flour, shake well, then pass through beaten eggs with a little salt:

Sprinkle with breadcrumbs, making sure it is very well covered. Lightly press the breadcrumbs on the edges of each blue cord to make sure it is well sealed.

The packages of blue cord fry in hot oil in abundance (to be 3 fingers deep the layer of oil in the pan). The optimum temperature for frying is 180 degrees Celsius. If you do not have a thermometer with a probe you can put the tail of a wooden spoon in the hot oil, if air bubbles are immediately formed around it, the oil is hot enough. When the "packages" are golden-red on both sides, they are removed on absorbent paper:


These blue chicken cords serve with a garnish and / or salad of your choice. My daughter insisted on lettuce and french fries. I said yes, sometimes it works, but don't let it happen too often!


Today I prepared a recipe for extremely tasty and very appetizing stuffed chicken legs. It was quite difficult for me to decide on a filling, but I am convinced that the choice made will tempt you so that you can prepare it at home at the first opportunity without regret.


  • 3 boneless chicken legs
  • salt and pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 onion
  • ½ red bell peppers
  • Gras orange bell pepper (yellow)
  • oregano
  • 50 gr. CHEESE
  • 50 gr. telemea with peppers
  • 50 gr. cheese cream

I start with the thighs that I thawed in time to reach room temperature and sprinkle a pinch of salt, pepper, smoked paprika, cumin and last but not least garlic powder. I "massage" them well with these spices, then cover them with a foil and leave them aside for at least 20 minutes.

Meanwhile, chop the onion and pepper into the appropriate small rounds and cubes. Saute them over a good heat for about 5 minutes, seasoned and seasoned with a little oregano, then pour them into a bowl and let them cool a bit.

Due to the fact that I didn't have a pepper cheese in the house, I thought of using a few diced telemea over which I sprinkled freshly ground chili, scraped a good piece of cheese and prepared a suitable cube of cream cheese. I add the cheeses over the cooled vegetable mixture, I mix them well and I start to carefully fill the legs left to marinate.

I use two toothpicks that I stick well to the side of the split leg to keep the filling inside while they are fried over low heat covered with a lid. I carefully turn them to brown evenly and then take them out on a plate ready to serve.

The frying lasted only about 10-12 minutes and my stuffed thighs were ready, soft and quite juicy with an extremely tasty filling that pours enticing on the plate.

I served them with a spoonful of sour cream and a little guacamole with garlic that I love in this combination.

  • Instead of cucumbers, tomatoes or salad can be added without any problem: bell peppers, corn, radishes, sliced ​​carrots.
  • Pay more attention to the meat on the grill. If it is well heated and greased beforehand, the meat can brown very quickly. It is recommended about 5-6 minutes on each side when preparing the chicken.
  • Instead of telemea you can easily add lean cow's or sheep's cheese, feta cheese or tofu.
  • The preparation can be served with any type of bread, but for a potentiation of the taste, we recommend the bread with seeds.
  • You can also add corn for a sweet and pleasant taste.

How to assemble a commercial cheese pie and thin sheets?

Fine (thin) commercial sheets must be greased with oil between them. So we don't take 3 sheets from the package and we throw them in the tray like this because they will stick together when baked. The oil between the sheets makes them crispy. Take sheet by sheet and grease each with a little oil (with a brush). I started with a stack of 4 sheets well sprinkled with oil (except the top one over which the filling comes).

I placed them in the tray lined with baking paper. You can see that the edges of the sheets are also raised on the walls of the tray. Over the first 4 sheets I put 1/2 of the cheese filling with cream and dill. Then followed 2 sheets (greased between them) and the remaining 1/2 of the filling.

I finished with another stack of 4 thin sheets (greased between them). In total I used 10 sheets (4 + 2 + 4). It is not wrong to put 3-4 sheets in the middle. But they come out a little boiled from the moisture in the cheese. I folded the edges of the pie and greased its surface with plenty of oil. This way I will get a reddish pie with a crispy crust.

I sprinkled black sesame seeds on top. You can use poppy seeds, cumin or white sesame, to taste. Ready! Telemea pie can be baked.

1 sea broccoli caper suitable for the sea
200 gr chicken ham
400 gr of sheep or goat cheese
3 eggs
5 tablespoons sour cream
200 ml of milk
3-4 tablespoons semolina
5-6 tablespoons breadcrumbs

Cut the broccoli into bunches, wash them well and place them in a greased pan lined with breadcrumbs. Among the bouquets of broccoli put about 300 grams of diced telemea and diced ham and appropriately large strips.

Beat the yolks with the cream and spices, add the semolina and milk and finally the beaten egg whites.

Pour the composition into the pan, over the broccoli. Sprinkle breadcrumbs on top and the rest of the grated telemea. Leave in the oven until the broccoli penetrates and a beautiful brownish crust is made on top.

Recipe for Musaca with cauliflower and chicken ham

The recipe for Musaca with cauliflower and chicken ham is a recipe that is prepared from a few ingredients and that will be to everyone's liking. Here is the recipe that will save you time:

  • 2 cauliflower
  • 3 eggs
  • 400 g sour cream
  • 200 g pressed chicken ham
  • 300 g telemea cheese
  • 10 g butter
  1. The cauliflower is cut into small bunches and washed. Put it to boil in a bowl with water and salt.
  2. Boiled cauliflower is placed in a pan greased with butter.
  3. In a bowl beat the 3 eggs and mix with sour cream.
  4. Grate the teemeau, cut the pressed chicken ham (or whatever is preferred instead) into small, thin slices. Place on top of the cauliflower in the pan, then pour the sour cream on top. Then sprinkle a little grated cheese for a nice crust.
  5. Place in the preheated oven for about 30 minutes.

Recipe for Cauliflower with Cauliflower and Chicken Ham - a great idea for lunch. It is delicious and will be eaten as you say & # 8220pui & # 8221. I wish you successful recipes and good appetite.