Chicken Saute With Mozzarella Cheese Kasarli Tavuk Recipes

CHICKEN SAUTE WITH MOZZARELLA CHEESE (KASARLI TAVUK)

Steps:

• In a medium sized pan, saute the onion with butter and olive oil. Add the garlic and when the smell of the garlic comes out, add the chicken. Cook the chicken until the colour changes. Add the mushrooms, tomatoes, cubanelle pepper (red bell pepper), salt and pepper. Simmer for about 15 minutes with the lid covered. Turn the heat off and sprinkle some oregano all over.
• Transfer to the oven proof dish. Sprinkle the shredded cheese and red pepper on top. Preheat the oven to 400 F (200 C) and bake until the cheese melts. Serve with Turkish Pilaf.

THAI CHICKEN SAUTE WITH BASIL & MANDARINS

Steps:

• In a medium saucepan, bring water to boil. Add noodles, cover and remove from heat. Allow 10 - 15 minutes for softening, then drain. Set aside.
• In a large skillet, heat oil. Add onions and sambal olek. Saute until onions are slightly transparent.
• To the onions add red peppers, carrots and garlic. Continue to saute until peppers are just beginning to soften.
• Add chicken, basil, salt and pepper. Stir until chicken is heated through.
• Add orange pieces and the drained noodles. Toss gently until heated through.

CHICKEN SAUTE WITH PAPRIKA SAUCE

Steps:

• Sprinkle chicken on both sides with 3/4 teaspoon paprika, then salt and pepper.
• Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat.
• Add chicken and sauté until cooked through, about 4 minutes per side.
• Transfer chicken to plate.
• Add remaining 1/2 tablespoon butter and onion to skillet.
• Reduce heat to medium.
• Cover and cook 5 minutes.
• Mix in 3/4 teaspoon paprika, then wine and cream.
• Boil until sauce thickens slightly, about 2 minutes.
• Return chicken and any juices to skillet; simmer to rewarm, about 1 minute.
• Season with salt and pepper and serve.

TAVUK BOREK (TURKISH CHICKEN PASTRIES)

Steps:

• Steam the chicken breast over boiling water for 10-15 minutes, or until cooked, set aside to cool; then, once cooled, remove the skin and bones and finely chop the flesh.
• Heat the butter, add the flour and cook over a moderate heat for a few minutes, stirring. Gradually add the milk, bring to the boil, then immediately lower the heat and simmer over a low heat for 2 minutes and add the cinnamon and raisins and season to taste with salt and pepper. Then set aside to cool, covering the surface with a piece of plastic wrap to prevent a skin from forming. When the sauce is cool, stir through the chicken.
• Cut the pastry lengthways into three strips. Cover with a tea towel. Take one strip of pastry, brush lightly with oil and place a little filling at one end. Fold over end and sides and roll up neatly. Place seam side down on a greased baking tray. Repeat with remaining pastry and filling. Brush tops with a little oil and bake in a moderate oven (180°C; 350°F) for 20-25 minutes, or until golden.
• Serve warm.
• Note: To make the Borek as a main meal make double the quantity of filling, by following the instructions in steps 1 and 2. Leave the pastry whole, and use 3 lightly oiled sheets to line the base of a suitable lightly oiled pan. Once the filling mixture has cooled, place it over the pastry and cover it with 3 more lightly oiled sheets. Sprinkle it with water and lightly score the surface. Bake as in step 3 but for 35-40 minutes, or until golden.

CHICKEN SAUTE IN TOMATO-VINEGAR SAUCE

Steps:

• Heat 1 tblsp oil in large saucepan over low heat.
• Add garlic and saute 2 minutes.
• Add tomatoes and reserved juice, stock, vinegar and bay leaf.
• Bring to boil.
• Reduce heat and simmer gently until reduced to sauce consistency, about 25 minutes (can be prepared 1 day ahead).
• Cut each breast in half cross-wise.
• Season with rosemary and salt and pepper.
• Heat remaining 2 tblsps of oil in large skillet over medium heat.
• Add chicken, skin side down.
• Saute until cooked through, about 5 minutes per side.
• Transfer to platter; keep warm.
• Add sauce to same skillet and bring to simmer, scraping up any browned bits.
• Reduce heat to low.
• Mix in butter, whisking, 1 piece at a time.
• Stir in parsley.
• Taste sauce and adjust seasoning, adding more vinegar if a sharper flavour is desired.
• Discard bay leaf.
• Spoon sauce over chicken.
• Serve with rice.

TURKISH TAVUK SOTE (CHICKEN SAUTE)

Steps:

• In medium pot, mix oil and pepper paste over medium heat.
• Add chicken and cook mixing 5-10 minutes until just white.
• Add garlic and tomatoes, continue cooking over medium heat until chicken is done (approx. 15-20 minutes), stirring occasionally.
• Stir in an extra large pinch of thyme.