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Chicken slices with coconut

Chicken slices with coconut


  • 1 chicken breast,
  • 2-3 lg pesmet,
  • 1 -2 lg flour
  • 1 or
  • 2-3 lg coconut,
  • salt,
  • pepper

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Chicken slices with coconut:

The chicken breast is washed, thinly sliced, seasoned, salted and peppered, then passed through flour, egg and a mixture of coconut and breadcrumbs.

Fry in hot oil on both sides


  • 1 large chicken breast
  • 4 boiled eggs
  • salt and pepper
  • marjoram
  • coriander
  • paprika
  • 4-5 tablespoons olive oil
  • 1-2 bay leaves

Cut the chicken breast in half and then unwrap each piece as well as you can. This way we will get two pieces of rectangular meat that we beat lightly with the hammer of the slices. Salt and pepper the meat, sprinkle with spices and place boiled eggs.

We roll and tie with kitchen twine as best we can. Or we catch them with toothpicks, so that they don't fall apart when baked.

Put the rolls in a tray (I used two small forms of cake), grease them with a little paprika and olive oil, add a cup of water, bay leaves and put in the oven.

Bake the rolls for 35-40 minutes at 180 ° C or until nicely browned on top. Cut them only after they have cooled completely, so they will crumble. Use a sharp knife with a very thin blade. Enjoy!

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Chicken schnitzel

When I make chicken slices, I skip lunch because I eat them hot after frying them :). I like them fresh and not reheated. I just looked and saw that this recipe known to everyone I did not post. It is the classic schnitzel recipe, maybe the girls who cook less also try it.

  • 400g chicken breast
  • 2 eggs
  • flour
  • salt, pepper, garlic powder, optional paprika

We cut the chest into slices and beat it with a hammer between the slits between two plastic sheets so that it does not crush. Season with salt, pepper, garlic powder, paprika and leave to cool covered for 15 minutes.

Beat the eggs lightly and add 2 tablespoons of milk. Pass the slices of meat through the flour, egg again flour, egg and fry them in hot oil until they brown nicely on one side and on the other.

We take them out on a paper napkin to absorb the excess oil.

We serve with different granites.

It would be good to use ready-sliced ​​fillet chicken breast is a little more expensive than unc sliced, but it is worth it because all the pieces are approximately equal.

In the egg mixture you can put 2-3 cloves of crushed garlic.

For frying you can use palm oil.

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Chef tips for chicken with coconut milk

  • Coconut milk can be made very easily at home. You need the core of a coconut, blended, or coconut flakes. Pour a cup of warm water over the coconut and put the composition in a blender, pass for a minute. With the help of a gauze, strain the juice obtained well, and this represents coconut milk.
  • If you want your preparation to be creamier, you can add a tablespoon of cream at the same time as coconut milk.
  • If you do not want to use oil, the chicken can be cooked on the grill.
  • As a garnish for this preparation you can use rice or rice noodles.
  • The preparation is slightly spicy. If you want a sweet taste, give up half of jalapeño peppers.
  • For more texture, you can add sesame seeds to the plate.
  • Chicken with coconut milk can also be prepared in a wok.
  • Do not put water in the composition. The preparation will lose its taste.

  • a large boned chicken breast (700 g-800 g)
  • 1 large onion
  • 3 cloves of garlic
  • a tablespoon of curry powder
  • 2 tablespoons soy sauce
  • 250 ml coconut milk
  • 250 ml chicken soup
  • 4 tablespoons sunflower oil
  • salt and pepper

Cut the chicken breast into cubes and lightly fry it in two tablespoons of olive oil, in a deep frying pan or wok. Remove the meat to a plate, add the remaining two tablespoons of oil and sauté the sliced ​​onion and sliced ​​garlic.

When the onion has become translucent, add the curry powder and harden a little more to leave its flavors. Then add the coconut milk and chicken soup, and after a few boils, put back in the pan and the chicken breast.

Let it boil over medium heat, without a lid until the sauce becomes thick, then add the soy sauce, salt and pepper to taste.

We boil another, two and put out the fire.
Before 10-15 minutes for the food to be ready, prepare the garnish. In a saucepan put the rice rinsed before under running water, add salt and pepper, the 450 ml of water and boil covered for about 10 minutes, until the rice absorbs all water.

Serve the chicken breast with rice garnish. Delicious, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".