Three Homemade Recipes: Chicken Strips, Mini Pizzas, and Cheese-Stuffed Chicken Patties

Ingredients

• 200 g Wheat flour (For the chicken strips)
• 1 tsp Salt (For the chicken strips)
• 1 tsp Paprika (For the chicken strips)
• Pepper blend (To taste)
• 2 Eggs (For the coating)
• 175 ml Water (The recipe indicates between 150 and 200 ml)
• 4 Chicken breasts (Cut into strips; one 200 g breast is estimated)
• Vegetable oil (For frying; amount as needed)
• Wheat flour (For coating the strips, together with paprika and salt; amount to taste)
• 200 ml Warm milk (For the mini pizza dough)
• 2 tsp Dry yeast (For the dough)
• 1 tbsp Sugar (For the dough)
• 1 Egg (For the dough)
• 550 g Wheat flour (The recipe indicates between 500 and 600 g; add gradually)
• 1 tsp Salt (For the dough)
• 60 g Butter (Melted or softened, for the dough)
• 2 tbsp Tomato paste (For the sauce)
• 150 ml Water (For the pizza sauce)
• Salt (For the sauce, to taste)
• Sugar (For the sauce, to taste)
• Herbes de Provence (To taste)
• 2 Chicken breasts (One 200 g breast each is estimated)
• 50 g Cheese (A piece of cheese; estimated amount)
• Salt (To taste)
• Pepper (To taste)
• Paprika (To taste)
• Dried garlic (To taste)
• 200 ml Heavy cream (22% fat)
• 100 ml Water (For the creamy sauce)
• Side dish (Any side dish, to serve with the patties)

Steps

1. 1

   For the chicken strips, cut the chicken breasts into uniform strips and season them with salt, paprika, and the pepper blend.

2. 2

   Place the flour in a bowl and mix it with salt and paprika. In another bowl, beat the eggs with 150–200 ml of water until smooth.

3. 3

   Dip each chicken strip in the flour mixture, then in the egg-and-water mixture, and once more in the seasoned flour to form a coating.

4. 4

   Heat enough oil in a deep skillet over medium-high heat. Fry the strips in batches until golden brown, crisp, and fully cooked inside; drain them on paper towels.

5. 5

   For the mini pizzas, dissolve the yeast and sugar in the warm milk. Let it stand for about 5–10 minutes, until the surface appears slightly foamy.

6. 6

   Add the egg, salt, and butter to the milk mixture. Gradually incorporate 500–600 g of flour and knead until you have a soft, elastic dough that does not stick excessively to your hands.

7. 7

   Cover the dough and let it rest in a warm place until it increases in size, approximately 45–60 minutes.

8. 8

   For the sauce, mix the tomato paste with 150 ml of water, salt, sugar, and herbes de Provence. Cook over low heat for a few minutes, until well combined.

9. 9

   Divide the dough into 6–7 portions. Roll each portion into a small disk and place them on a greased baking sheet.

10. 10

    Spread tomato sauce over each disk and bake at 200 °C until the dough is cooked and lightly browned, approximately 12–18 minutes.

11. 11

    For the chicken patties, chop or process the chicken breasts until finely minced. Season with salt, pepper, paprika, and dried garlic.

12. 12

    Shape the mixture into patties, place a piece of cheese in the center of each one, and seal the meat well around it so the cheese is enclosed.

13. 13

    Brown the patties in a hot skillet until colored on both sides and almost fully cooked.

14. 14

    Add the cream and 100 ml of water to the skillet. Cook over medium-low heat until the sauce gently simmers, thickens slightly, and the patties are fully cooked.

15. 15

    Serve the patties hot with any side dish of your choice.

Notes

The publication combines three recipes and does not provide detailed instructions or exact amounts for some ingredients. The amounts of oil, cheese, seasonings to taste, and side dish should be adjusted as needed. For food safety, the chicken should reach 74 °C in the center.

Nutrition per serving

• chicken
• mini pizzas
• homemade food
• fried
• baked
• creamy sauce
• family meal
• dinner