Chicken and cheese recipe easy

Chicken and cheese roasted

Make a plan easy and quick for chicken and cheese recipe.

Chicken and Cheese recipe is one of the easiest ways to find the menu plan. Why the ingredients of chicken and cheese should add to my menu? The answer is, yes you must because, which is to provide the best combination of both ingredients and can fulfil the desire of our motto of final products. The best part is that it is very easy to make and it is a delicious dish. We have the uncountable recipe of chicken and cheese, both ingredients added to the list of recipes.

Which cheese product should add to our menu? It varies from people’s liking. Some people like Italian cheese and some of the people other cuisines cheese products. If you belong from Asian cuisine, you should use Cheddar and Amul cheese products. If you are from Italian, you must add the parmesan cheese add to your dish, when you are planning a menu. I must say Parmesan cheese is the best cheese product when you are having pasta dishes. In this way, you can make chicken and cheese recipe easy and quickly.

Roasted chicken and cheese recipe

Chicken and cheese easy recipe

Serving- 1 portion

Ingredients

  • 2 pieces of Chicken breast
  • 2 tbsp Olive oil
  • 1 tbsp chopped garlic
  • Basil fresh
  • Cherry tomato
  • Crushed pepper
  • 50 gm French beans
  • Chop parsley
  • Salt
  • 1 no Large Parboil potato
  • 2 tbsp cooking cream
  • 1/2 cup Carrot puree
  • 1 cup Cheddar cheese/ Mozerella cheese (optional)

Instruction

  1. Cut marks the chicken breast and marinate the olive oil, chopped garlic, salt, pepper, and chopped parsley.
  2. Set aside for 3 minutes.
  3. In a frying pan, heat butter adds grated potato whiskey well for avoiding lumps, for which it gives smooth in nature, then add cooking cream and carrot puree finishing with salt and pepper.
  4. Blanch the French beans and sauté with butter, salt, pepper, and parsley.
  5. Fried basil leaves.
  6. After this, grilled marinated chicken on a preheat griller with appropriate temperature. Grilled both sides until cook.
  7. Place grated cheddar cheese on it and baked by a salamander. This is the best way to prepare chicken and cheese recipe.
  8. Serve with carrot flavoured potato, saute beans, and grilled cherry tomato.
  9. Garnishing with fried basil leaves.

Chicken Cheese Roll (Chicken and cheese recipe)

chicken recipes

Serving- 1 portion

Ingredients

  • 1 no Egg
  • Bread crumb
  • Parsley
  • Fresh oregano
  • Crushed pepper
  • Salt
  • 2-3 no Garlic flakes
  • 100 gm Spinach
  • Radish
  • 2 pieces of chicken breast
  • 4 slice bacon
  • 50 gm mozzarella thin slices

Instruction

  1. Cut chicken breast lengthwise and ham it, and rubbed with salt, pepper, chopped garlic, and fresh chopped oregano.
  2. Spread out the marinated chicken breast and put cheese slice and bacon on it and roll it.
  3. Marinate with pepper and salt and egg batter, then bread crumbs it.
  4. Fry or grill it as per your desire.
  5. Blanch the spinach; cool with cold running water and squish it well.
  6. Chopped the blanched spinach.
  7. Take a frying pan, heat olive oil, add chopped garlic and stir it, then add blanched spinach finishing with salt and pepper.
  8. Served with garlic wilted spinach and garnish with slice reddish and chopped parsley.
  9. This is the best delicious dish of chicken and cheese recipe.

Cheese Chilli Garlic Bread

Serving-2

Ingredients

  • 10 slices French baguette
  • 8-10 flakes garlic
  • 200 gm cheddar cheese
  • 30 gm feta cheese
  • 50 gm Rocca lettuce
  • 50 gm butter
  • 1/2 tbsp green chilies chop

Instruction

  • Finely chop the garlic and chop parsley,
  • In a mixing bowl, mix together butter, garlic, chilly, and parsley.
  • spread this mixture on the sliced french baguette and toast it by a salamander.
  •  Whenever 50% toast it, then take out from a salamander and again spread grated cheddar cheese nicely.
  • Then bake it by salamander until golden brownish color.
  • Make feta lettuce salad for the baked cheese chilly garlic bread and serve hot.

Healthy Italian Pasta recipes.

Healthy Italian pasta recipes, fettuccine pesto

You can get healthy Italian pasta recipes everywhere on the planet. But Italians really know their stuff. It’s no surprise that Italy cuisine has the most important pasta market in the world. Unless you’re a kid or eating soup, you should never use a spoon, while eating any pasta. Italians eat most of their pasta on a plate, not in bowls.


They ground their fork on the bottom of the plate and twirl. The number one rule out Italy is that if the spaghetti sauce contains fish or seafood, no cheese allowed. These types of dishes are usually garnished with breadcrumbs sautéed in olive oil. If your dish already has cheese on it, don’t for more. Especially if it’s a fresh cheese, like mozzarella. Spaghetti meatball is one of the popular dishes in Italian cuisine.

Rule Of Italian pasta on your Dining table


Some say the healthy Italian pasta recipes considered a sin to ask for more cheese in Italy. It’s quite like an insult to the chef because an excessive amount of cheese will mask the flavors of the dish. Also, certain cheeses work best with specific sauces, so pay attention to what’s on your plate. Pasta is eaten as a primary course, completely solo, without meatballs. Italians also eat their meals in a totally different order than Americans.

The Alfredo is one of the healthy Italian pasta recipes, that is a part of considered a dressing. Because it’s made with the pasta at the same time as cooking. Cooks usually melt butter in a pan. As it cooks, the butter and cream will get absorbed by the pasta. Then it’s sprinkled with a little Parmesan cheese. You might have a long way to go before you memorize all the 600 different types of pasta, but you’re a little bit closer to enjoying a meal like a true Italian.

Healthy Italian Pasta recipes vegetarian dishes…

Fettucine in Pesto sauce

Healthy Italian pasta recipes, fettuccine pesto
FETTUCCINE PESTO

Ingredients

  • A handful Fettucine pasta
  • 1 bunch Basil leaves
  • 1/4 cup Pine nuts
  • 1/2 cup Parmesan cheese.
  • 4 cloves Garlic
  • 1/2 cup Extra virgin olive oil
  • To taste Salt
  • As Required Crushed pepper
  • 2 tbsp cooking cream
  • 1 tbsp Butter
  • Dry oregano.

Instruction

  1. Pluck the basil leaves from the stems and it should be one handful. Wash the leaves in a large bowl of cold water and dry with a tissue paper.
  2. In a blender jar, put olive oil, garlic cloves, Parmesan cheese, pine nuts, and basil leaves blend together, and don’t forget to add some crushed ice for which it will give natural pesto color. And keep in a bowl.
  3. In a heavy bottom saucepan, boil the water and add blanched Fettucine pasta with little salt and oil. Then stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander.
  4. In a saucepan, heat butter, add chop garlic stir for less time, add pasta and mix well. Then coat with pesto sauce and seasoning with salt, pepper.
  5. Served with buttery garlic bread, garnished with fried a sprig basil leaves, and sprinkle Parmesan cheese.

Healthy Italian pasta recipes and ingredients list.

TORTELLINI PASTA WITH CHEESE SAUCE

Ingredients

  • FOR TORTELLINI DOUGH
  • 2 cup Flour
  • 3 no Eggs
  • 1 tbsp Extra virgin Olive Oil
  • to taste Salt
  • 1/4 cup Water
  • FOR FILLING
  • 200 gm Spinach
  • 100 gm Ricotta cheese
  • A sprig Basil leaves
  • FOR SAUCE
  • 50 gm Unsalted Butter
  • 50 gm Flour
  • 500 ml Milk
  • 150 gm Cheese

Instruction

  1. For the dough, you can make by hand or food large mixing bowl take flour, salt, olive oil, and eggs knead together until it smooth. Wrap the dough in some plastic wrap and keep in the freeze for about 1 hour.
  2. Blanch the spinach and drain well, squeeze it and chop. In a small bowl mix together ricotta cheese, blanched chopped spinach, and basil leave mix well by spoon.
  3. Take out the dough from the refrigerator and cut them into 6 equal pieces and make a dough sheet by pasta machine or by roller.
  4. Place the sheets in your working table and cut out tortellini rounds, fill with ricotta mixture, and shape them nicely.
  5. FOR SAUCE
  6. In a heavy saucepan heat butter and add flour in it, stir together until it makes a perfect roux. then add milk and cook for some minutes until it becomes a sauce, seasoning with salt, pepper, and cheese.
  7. Blanch the tortellini pasta and drain well saute with butter, salt, pepper, and herbs.
  8. Place in serving plate and pour cheese sauce on top of pasta, gratinate by salamander with cheese.
  9. Served with garlic bread, Parmesan shaving, and garnish with fried basil leaves, cherry tomato, and sliced radish.

CHEESY CREAMY CANNELLONI PASTA

Ingredients

  • FOR DOUGH
  • 150 gm all-purpose flour
  • 1 no Egg
  • 1/2 cup Water
  • FOR FILLING
  • 1 no Red onion
  • 2 cloves Garlic
  • 1/2 cup Zucchini small dice cut
  • 1/2 cup Carrot small dice cut
  • A cup Chopped blanch spinach
  • 1/2 cup Sweet corn

  • FOR TOMATO SAUCE
  • 2 no Plum tomatoes
  • 1 tbsp Garlic chopped
  • 1 tbsp Onion chopped
  • 2 tbsp Olive oil
  • A pinch Dry oregano

  • FOR BECHAMEL SAUCE
  • 500 gm Full fat milk
  • 50 gm Unsalted butter
  • 50 gm all-purpose flour
  • A pinch Grated nutmeg
  • 1 tbsp Sugar
  • 200 gm Mozzarella cheese
  • For Garnishing
  • 2 no Basil leaves

Instruction

  1. For tomato sauce
  2. In a large skillet pan, heat olive oil and add chopped garlic, chopped onion, and saute for a couple of minutes. Then add roughly chopped blanched tomatoes, continue stirring it.
  3. Add salt, sugar and crushed pepper, cook for 20 minutes until it becomes a perfect sauce.
  4. For Bechamel sauce
  5. Heat butter in a heavy saucepan in an over medium heat, be sure don’t burn the butter, add flour in it and stir continuously for a couple of minutes. whenever Roux will be getting done, add milk and whisk it until becoming sauce, finishing with sugar, salt, and grated nutmeg.
  6. For Filling
  7. Heat Olive oil in a pan, add chopped garlic and onion saute, add all the dice cut vegetables, cook for 3-4 minutes. Then add a little amount of tomato sauce and cook again, add some salt, sugar, crushed pepper, and oregano herb. cook until it becomes thick filling.

For Dough

  1. In a large mixing bowl, break an egg and add salt, flour, mixing with your palms and then add water as needed, knead together well until it becomes a perfect dough and cover with a weight cloth, set aside for 20-25 minutes.
  2. Divided into 6 no small dough and make a flat sheet by roller or pasta machine. Cut like cannelloni size and blanch with salted boiled water for 2-4 minutes, strain well and cool it.

  1. Preheat oven.
  2. Spoon a filling the mixture and roll with a little tomato sauce and cheese.
  3. Bake with on the top of adding Bechamel sauce and grated mozzarella cheese, Baked for 15 minutes.
  4. Remove out the baking tray from the oven and take out cannelloni pasta by the slicer.
  5. Place the pasta on a serving plate, garnishing with basil and garlic bread.

Healthy Italian pasta Recipes (spaghetti bolognese).

Ingredients

  • 1 no medium onion
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic
  • 110 gm minced beef
  • 1 tbsp dried oregano
  • 3 no plum tomatoes
  • 1 cup beef stock
  • Celery
  • Salt
  • Pepper
  • Spaghetti
  • freshly grated Parmesan cheese
  • Fresh basil leaf
  • French baguette…
  • Parsley

Instruction

  1. Chop onion, garlic, and celery stick.
  2. Blanch the plum tomatoes in a heavy saucepan, drain well, and set aside to cool.
  3. Boil salted water in a saucepan add spaghetti, boil for 6 minutes. Remove the pasta when al dente has done.
  4. Skinless and seedless the tomatoes and chop it.
  5. Put the onion and oil in a large pan and fry over medium heat for 3-4 mins. Add the garlic and mince beef and fry until they are both brown. Add herbs and cook for another couple of mins for 20 minutes.
  6. Whenever sauce will add spaghetti, basil leaves stir it seasoning with salt, sugar, and pepper.
  7. Apply butter, garlic on slice french baguette, and bake it.
  8. Stir in the spaghetti with meat sauce.
  9. Serve with garlic bread and fried basil leaves.

Continental menu plan for Food Trial

Lamb rack

“Continental menu plan for Food trial” is a common search word, for those students, who are planned for going to food trial interviews. Yes, It is much complicated to decide, what will be your menu? how should be presented? and which ingredients will use in my recipes? Relax your mind and take a pen and paper. If you are expertise in continental cuisine, write your continental food menu, which you can make perfectly. For which you will not be faced complicated situations, while you cooking your food. Make the list of food ingredients including meat, vegetable, herbs, and spices.

I am going to share with you, that some of the continental menu plans for food trial dishes. It is the listing menu of Beef surf and turf, Stuffed squids, Grilled jumbo prawn, Beefsteak, and Salmon steak. Lebanese food recipe, you can include your food trial menu.

Grilled Salmon Steak.

Ingredients

  • 1 steak Salmon
  • 30 gm French beans
  • 2-3 stick Asparagus
  • 1 no A parboiled potato
  • 1/2 tbsp Lemon juice
  • 1/2 tbsp Dijon mustard
  • A pinch Crushed pepper
  • parsley For garnish
  • fresh thyme
  • 2 florets Broccoli
  • 2 florets Cauliflower
  • 1/2 tbsp chop garlic
  • 1 tbsp Extra virgin olive oil
  • 1/2 tbsp Butter
  • 2 tbsp Cooking cream

Instruction

  1. Rub and marinate Salmon steak with salt, pepper, olive oil, Dijon mustard, chop garlic, thyme and parsley, and a little bit of salt.
  2. Set aside for 3 mins.
  3. Then blanch all vegetables and finely grate the parboiled potato.
  4. Heat butter in a heavy saucepan add butter and grated potato then mash with a whisker. Let it cook 3-4 minutes, mix cooking cream, and finish with seasoning.
  5. Grilled the marinated salmon steak both sides on a preheated griller until cook and tender.
  6. At the same time heat, olive oil in a pan add finely chopped garlic, be sure don’t brown. Then add Blanched vegetable and seasoning with salt pepper
  7. At final serve with mash potato and butter garlic vegetable garnishing with lemon, sprinkle chop parsley.
  8. With creamy lemon butter sauce.

Make you a continental menu plan with Beef Steak

Angus RibEye Steak

Ingredients

  • 1 no Rib eye steak
  • 1/2 tbsp Chopped garlic
  • 1/2 tbsp Chopped thyme
  • As required Salt
  • As required Pepper
  • 1 tbsp Olive oil
  • For garnish Chopped parsley
  • Side dish Choice of vegetable.
  • 2 tbsp Butter
  • 1 no Large parboiled potato.
  • Cheddar cheese. For baking

Instruction

  1. Marinate steaks with herbs and spices. Rest for 30 minutes for which it will enhance the flavors.
  2. When you are ready to cook the steaks turn on your grill to medium-high heat it up so the steaks can be seared.
  3. Place steaks on the grill and grill each side for 3 minutes and check by calibrating thermometer if it is not done as per your liking, cook another 2 minutes.
  4. At the same time blanched all vegetables and saute with butter, garlic, and seasoning it.
  5. Then slice the parboiled potato, it should be thick size marinate it and put grated cheese on it and bake by a salamander.
  6. Again, check your steak if it is done, remove steak from the griller and reduce heat. Put butter on the top of steak for which it will give smoothness in your mouth.
  7. And serve with the butter, garlic vegetable, baked cheese potato, and a pepper sauce or as your choice.

Grilled Jumbo Prawn

Ingredients

  • 1 tablespoon Olive oil
  • 1 tablespoon dried thyme
  • 2 teaspoons fresh grated lemon zest
  • Salt as required
  • 2 teaspoons freshly ground black pepper
  • 4 no Jumbo prawn
  • 1 tablespoon fresh lemon juice
  • 1 no Parboiled potato
  • 2 spoon butter
  • 2 tablespoon Cooking cream
  • 2 no Baby corn
  • 1 no Small carrot

Instruction

  1. In a large mixing bowl, stir together the oil, thyme, lemon zest, salt, and pepper, add the prawns, and toss them to coat them well.
  2. Marinates the prawn and covered, chilled, 30 minutes.
  3. In a saucepan, boil water and blanched the vegetable, drain it. Saute with butter and garlic with seasoning.
  4. Heat butter in a heavy saucepan adds finely grated potato mix by a whisker,  add cream and salt, a little parsley.
  5. Grill the herb-coated prawns on a preheated grilled for each side, until they are cooked through.
  6. Serve with mashed potato, grilled vegetable, and lemon butter sauce.
  7. This recipe you can include your list of Continental menu plan.

Stuffed Risotto Squid

Ingredients

  • 1 no Squid
  • 60 gm Risotto rice
  • 2 tbsp Parmesan cheese
  • 2 tbsp cooking cream
  • 1 tbsp White wine
  • 1 tbsp Chop onion
  • 1/2 tbsp Chop garlic
  • To taste Salt
  • As required Crushed pepper
  • 1 tbsp Lemon juice
  • A sprig Thyme
  • Little Saffron
  • 2 tbsp Olive oil
  • 1 and 1/2 cup Chicken stock
  • 4 no Plum tomato
  • Basil

Instruction

  1. Heat 2 tbsp of olive oil in a heavy saucepan. Put chopped onion, garlic, and Stir it.
  2. Add risotto rice, stir it, then add chicken stock and simmer for 3-4 minutes.
  3. Add wine, cheese, salt and pepper, cook for more minutes, and finishing with cooking cream and saffron. Set it aside to cool.
  4. When cool, Spoon the rice into the squid, leaving a bit of space at the top. Lightly shake the bodies to make sure the filling reaches the tip, and marinate with oil, garlic, thyme, and parsley chop.
  5. Make tomato basil sauce, heat olive oil in a saucepan, add chopped onion and garlic, stir for sometimes, then add blanched chopped tomato cooked for 15 minutes finishing with salt, pepper, and chopped basil leaves.
  6. Grilled the squid on the preheated griller.
  7. Whenever done squid, serve with basil tomato sauce and garnish with remaining chop parsley.

Beef Surf and Turf, continental menu plan.

Ingredients

  • 1 no Beef tenderloin
  • 2 no Peeled prawn
  • Fresh parsley
  • 2 tbsp Extra-virgin olive oil
  • Crushed black pepper
  • 1/2 tbsp Lemon juice
  • Chopped fresh thyme
  • 1 no White onion
  • 2 tbsp demi glaze
  • 1 tbsp Unsalted butter
  • 1 tbsp Green pepper corn
  • 1/2 tbsp Fine chopped garlic
  • 2 cup Beef stock
  • 4 no Button mushroom

Instruction

  1. Add in a bowl, parsley, chives, and olive oil in a mini food processor until smooth and water for thin it if necessary. (for marinating beef tenderloin)
  2. In a heavy skillet pan, toss the peeled prawns with, olive oil, lemon juice, chopped thyme, and pepper to taste.
  3. Marinate the beef tenderloin with herb oil, salt, and pepper and thyme sprigs in it and set aside for well soak.
  4. Heat a high skillet pan and add the butter whenever done it seared it, the beef tenderloin until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides.
  5. Checked by Thermometer and be sure it should medium rare about a cook at 125 degrees.
  6. And grilled the white onion and blanched mushroom until brownish color.
  7. For green pepper sauce….. Heat olive oil in a saucepan, add chopped garlic and stir it, then add beef stock boil for a couple of minutes.  Add Demi-Glace powder and stir it by a whisker. Be sure to avoid lumps and add green peppercorn. 
  8. At any time cooking complete, garnish with chives spring with grilled onion and mushroom and sprinkle chopped parsley.
  9. Serve hot.