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How to make chicken breast tasty – Italian Cuisine

If you think that chicken breast is a sad dish, after these tips you will change your mind!

White meat is generally not synonymous with tasty dishes, indeed!
The chicken slice is the second ideal dish for small children, for those on a diet and for those who are in bed with the flu.
But perhaps not everyone knows that true delicacies can be prepared with chicken, or rather with chicken breasts.

There are so many ways to make a chicken slice appetizing, you just need to get yourself a little brighter!
Instead of the usual grilled or pan-fried cooking with garlic and rosemary, we want to offer you ideas that will forever change your idea of ​​a chicken slice.

we advise you to buy a whole chicken breast and cut it into thin slices with a very sharp knife. How you do it? Just place your left hand on the meat and cut with your right hand the slices of the thickness you prefer by passing the smooth and sharp blade of the knife a couple of centimeters under the hand holding the meat.
If you are not very skilled in cutting the slices, make strips of meat or make cubes for the skewers.

So here are our marinades and tasty toppings, but also the breading a little different from the usual and some tasty sauce to accompany the simplest of seconds.

Lemon marinade

Do you know that a simple marinating in oil and lemon can make the meat tastier and tastier?
Try to marinate a chicken breast cut into strips or thin slices into a marinade made with oil and lemon juice. Add a clove of garlic and a piece of onion and cover with cling film if you want. After an hour drain well and cook on a non-stick pan.

Honey marinating

This somewhat ethnic recipe is also generally liked by children because it has a slightly sweet and sour taste. It is prepared by mixing a tablespoon of honey with two tablespoons of oil and a little minced garlic. The meat is left to soak, preferably cut into cubes, for two hours and then cooked in the pan without adding more.

Soy marinating

This marinade gives the chicken all the flavor of an Asian ethnic dish. To make it mix a tablespoon of soy sauce with one of honey and the juice of half a lemon. Let the meat marinate in the refrigerator for a couple of hours and then cook it on a hot non-stick pan.

Breading of dried fruit

A very unusual alternative to the classic breadcrumbs is dry fruit. Coarsely chop almonds or hazelnuts and cover the chicken slices after passing them in a beaten egg white for a moment. Then you can decide to cook them in the oven with a little oil or fry them.

Breading of cornflakes

This idea makes kids go crazy because the chicken breast will be crunchy and golden. Just pass the slices in the beaten egg and then in the lightly chopped cornflakes with your hands. Also in this case you can bake or fry. The ideal accompaniment is ketchup, of course!

Breading with aromatic herbs

If you are faithful to the classic breadcrumbs with breadcrumbs, then make it tastier by adding chopped aromatic herbs such as rosemary, sage, marjoram and thyme. Do not fry, but cook in the oven because the herbs become bitter when in contact with boiling oil.

Chicken salad

The classic American salad is prepared with lettuce and a chicken breast cooked on the grill and then cut into strips. It is excellent seasoned with parmesan flakes, crunchy bread cubes and a yogurt-based dressing.


If the diet does not allow it and you have to limit the seasonings, treat yourself to a light salt to accompany a slice of grilled chicken. We recommend the guacamole or a pesto of dried tomatoes.
The guacamole is prepared by crushing the flesh of an avocado with a fork and seasoned with salt, lime juice, Tabasco, chopped onion and diced tomatoes.
The dried tomato pesto is prepared by chopping the tomatoes in oil with a clove of garlic and a handful of almonds.

Turkish eggs

I  have been worrying a bit recently that the book of this blog, The Bad Cook (which is out TODAY, purchasable here)*, is going to be a disappointment.

This hadn’t crossed my mind until very recently – until recently I had always flicked through it sniggering to myself and going “This is great!!! Definitely worth £1.99.” But now I’m not so sure.

“Does it represent value to my readers?” I think as I sit with a cookbook on my lap, staring out of the window and trying not to pick at my cuticles because it drives my husband nuts.

So I have decided today to alert you to a recipe, which I would pay someone £1.99 to tell me about, which will assuage my feelings of fraudulence.

It is for a turkish eggs thing that Peter Gordon does at his restaurant brasserie cafe thing Les Providores in Marylebone High Street. It is NOT in fusion (sic), which is his cookbook, so I had to source the recipe off a New Zealand website, convert all the measurements, try it out and photograph it.

I’m sure that’s worth £1.99.

So these turkish eggs are poached eggs with yoghurt and a chilli butter. I understand if you think that yoghurt and eggs together sounds gross but I promise it isn’t. This is an incredibly delicious, almost addictive taste and it is very easy to put together for a light supper for you and someone you love. Or just for you alone.

Do not worry if you aren’t brilliant at poaching eggs – I am absolutely hopeless and mine came out just about okay.

So here we go – turkish eggs for 2

2 eggs – the fresher they are, the easier they will be to poach
200g greek yoghurt
1 tbsp olive oil
large pinch of chilli flakes
70g butter
some chopped parsley if you have it

NB – you will notice that there is no salt specified in this recipe. It is not an accident. You can, of course, add as much salt and pepper as you think this needs but personally, I think the lack of salt, the slight blandness, is a really important aspect to this – I don’t think the flavours need it. But you must do whatever you like.

1 In a bowl whisk together the yoghurt and olive oil. It is this whisking and whipping of the yoghurt that makes it so delicious, in my view. You CAN add here a small scraping of crushed garlic, but I don’t think it’s neccessary.

2 In a small pan melt the butter gently until it takes on a very pale brown colour – this takes about 10 mins over a low heat. Don’t be tempted to razz it hot otherwise it will burn. Once it looks to you like it has taken on some colour, add the chilli flakes and swirl around in the butter. Put to one side.

3 Now poach your eggs in some simmering water for 3-4 mins. If you add 100ml white vinegar to the water it should in theory help the process.

4 To assemble, divide the yoghurt between two bowls, then drop an egg on top, pour over the chilli butter and scatter with parsley.

We ate this with toasted sourdough, as they do in Les Providores, but I think this would also be terrific with any sort of flatbread or pitta.

* for Amazon refuseniks the book is also available from other sources:


Amazon US:


THANK you if you bought it. You don’t have to read it, I promise I won’t corner you and ask you what you thought next time I see you.

The roast chicken cooked by Kate Moss … what a surprise! – Italian Cuisine

The top model icon of the 90s "heroin chic" cooks for British Vogue: her roast chicken with potatoes is … on the cover!

The top model Kate Moss debuts as a cook for British Vogue, the English version of the iconic fashion magazine. With the fluency of a pro, cook the roast chicken with baked potatoes for a table of illustrious guests, by the stylist Kim Jones to the editor of the magazine Edward Enninful, which gives it a nice 8 as a vote – not bad as a result!

Who would have ever said that the famous model from the 90s, symbol of beauty heroin chic would she be good at cooking? At the age of 45, barely accomplished in February and still a successful catwalk and photo shoot pro, Kate Moss reveals an aspect of her that we did not expect. Still, he hopes to love Sunday lunch in the company and to have cooked for friends as the singer and model Rita Ora or the former member of the one direction today soloist, Harry Styles. Letting your imagination run wild, your Sunday table could be the all-stars cast of Jim Jarmush or Robert Altman

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Watch #BritishVogue cover star Kate Moss as she cooks her famous roast chicken for some very special dinner guests. See the full film via the link in bio. Starring #KateMoss, @CTilburyMakeUp, @EmmaWeymouth, @Edward_Enninful, @MrKimJones and @Blondey. Directed and edited by @Kloss_Films, shot by Alex Reid, produced by @TheRealMinnieCarver, styled by @FloFloArnold, makeup by @CTilburyMakeUp, hair by @DeclanSheilsHair and nails by @LorraineVGriffin.

A post shared by British Vogue (@britishvogue) on

With this secret passion, Kate Moss is the protagonist of a surprising video show cooking created by Vogue UK on the occasion of the May 2019 issue, which sees the iconic model as guest editor and protagonist of three different covers. With his strong accent from the London province of Croydon and the characteristic laughter, he recounts his Sunday recipe: Roast Chicken with Baked Potatoes and Broccoli and Steamed Carrots. Dressed in total look black with his proverbial skinny jeans, Kate moves amused between ingredients and cookware to the rhythm of the music reggae, his favorite soundtrack in the kitchen on Sunday. Season the chicken and the boiled potatoes with salt, onion, lemon and rosemary, then put them in the oven in two turns. Do not fail to prepare also the sauce, or the classic gravy sauce with lots of chef's tricks how to add flour to thicken. An apparent "professionalism" really nice expressed among the various "Yum! " and jokes like "looks like the witch's potion!".

An unmissable video for all the fans (and not) of the top model, who never would have imagined seeing her in a home cooking version, accustomed to seeing her star of fashion or gossip for her head shots like smoking on the catwalk Louis Vuitton in 2011 then designed by Marc Jacobs or the love stories and tormented marriages between Johnny Depp, Jefferson Hack, Pete Doherty, Jamie Hince until recently Count Nikolai von Bismarck – just to name a few.

Kate Moss