Chicken Breast Pumpkins for Halloween
Votes: 2
Time: 2 hours 50 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 716, total fat 57 G., saturated fats 9 G., proteins 27 G., carbohydrates 25 G., fiber 1 G., cholesterol 72 mg, sodium 632 mg, sugar 7 G.
Calories 716, total fat 57 G., saturated fats 9 G., proteins 27 G., carbohydrates 25 G., fiber 1 G., cholesterol 72 mg, sodium 632 mg, sugar 7 G.
How do you make mini pumpkins out of chicken breasts? The trick to this unique Halloween appetizer lies in a few strategic (but simple) cuts with a knife. Chicken breasts are marinated in kefir, then rolled in crushed cheese crackers, stuffed with mozzarella, and deep-fried for a delicious combination of crispy skin, juicy chicken breast, and melty cheese. Serve these "pumpkins" as a main course or as an appetizer with ranch dressing for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken breast fillets (about 1 kg total)
- 3 cups of fresh kefir
- 4 long mozzarella sticks, unbreaded
- Vegetable oil, for deep-frying
- 2 stalks of celery with leaves
- 1 package (400 g) cheese crackers (preferably cheddar flavor, bright orange), about 5 tbsp.
- Ranch sauce, for filing
- Special equipment: deep fat thermometer
We recommend
Recipes with similar ingredients: chicken breasts, mozzarella cheese, kefir, crackers
Cooking the dish according to the recipe:
- Make several deep slits across each chicken breast fillet (do not cut all the way through) 2 cm apart. Cut each chicken breast fillet in half lengthwise. In a large bowl, combine the kefir, 2 tablespoons coarse salt, and 1/4 teaspoon black pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- Meanwhile, cut each cheese stick in half crosswise to make 8 pieces. Freeze until completely set, about 2 hours.
- Pour 7-10 cm of vegetable oil into a large kazan or other heavy-bottomed pan. Heat over medium heat until a deep-fry thermometer reads 175°C (350°F). Place a wire rack on the baking sheet.
- Meanwhile, trim the thin tops of the celery stalks and remove any leaves. Cut eight 2.5 cm pieces from the thin tops (these will be the pumpkin stems) and set aside.
- Place the cheese crackers and 1 teaspoon of coarse salt in a food processor and process into fine crumbs. Transfer to a large bowl. Remove the chicken pieces one at a time from the marinade, allowing any excess to drip back into the bowl. Transfer to the bowl with the crushed crackers and toss thoroughly to coat.
- Shake off any excess breading and transfer the chicken breasts cut-side down to a cutting board. Place a piece of cheese on one end of the chicken and roll it up to seal the cheese inside. Secure with a toothpick.
- Cook two chicken breasts at a time, carefully lowering them into the oil with a slotted spoon. Fry the chicken squash until golden brown and cooked through, and a thermometer inserted into the center registers 160°F (71°C), about 4 minutes. Transfer to the prepared rack to drain. Insert a celery stalk into the center of each squash, poking it into the cheese. Serve the "chicken squash" hot with ranch dressing.
Categories:
Similar recipes
