JÁ FEZ FRANGO ASSIM? Diferente e Delicioso

Hi guys, how are you? Hey guys, how are you? Welcome here in our corner, in our channel. Today we are going to make a wonderful chicken. Do you have chicken breast at home? Let's make it different, in a way that I'm sure you'll love it. Let's start this recipe? Oops, come on! Stuffed chicken breast, huh, guys? Write down this recipe that will be a success in your house. And we're going to start this recipe seasoning the chicken breast fillets. I'm using 12 fillets, which gave about 700 grams. Show it here to the people, Kazu. And we'll be honest and say that we asked for the chicken fillet cut, but it was badly cut, right? Yeah, it was pretty small. It looked like a codorna fillet, instead of a codorna. I'll start then to put the seasonings. Salt to taste. To spice it up today, I'm going to put spicy paprika. 3 cloves of garlic, crushed. Juice of half a lemon. Now just mix everything very well so that the chicken breast absorbs all these spices. The fillets are already well seasoned. We're going to let it marinate here a little while we make the filling. Get a pan. Here in the pan I'm going to add a tablespoon of butter. To give it a very special flavor. Turn on the fire. Along with the butter, I'm going to put a little bit of olive oil so the butter doesn't burn. I'm going to add 3 cloves of garlic, chopped. And I'm going to put the garlic before the onion, because I want the flavor of this garlic to be very fried, you know? When the garlic is more toasted. I don't know if the butter foam is showing, but the garlic is already very golden. Now we put 1 medium chopped onion. The onion releases water and will not let the garlic burn. It smells good, huh? Perfect! I even wanted to put a little pepper here, but will people call me the crazy pepper? Guys, I couldn't resist, I wasn't going to put the green pepper. But since I have the three at home, I'm going to use it, okay? But you can use the one you like best. Green, red and yellow pepper. Just a little bit of each. I'm going to put it together. Put a big strip of red pepper there. Oh, you cut it, but you didn't cut it. Look what a beautiful color, people. It's beautiful in the footage, this mix of colors. Everything already well sautéed, I'm going to add 2 grated medium carrots. I'm going to leave it on a very low heat. And I'm going to season with salt to taste. And a little bit of paprika. Now we let this carrot sauté until it softens a little and becomes softer. Carrot ready, just turn off the heat. I'm going to put a little bit of parsley. My parsley was frozen. And a little bit of coriander, which we like a lot, guys. Oh, all of this. And a little bit of coriander, because you know we like it a lot. If you don't like it, just don't put it. Mix well. And to make this carrot creamier, in a slightly different texture, I'm going to add 4 tablespoons of milk cream. And about 50 grams of mozzarella. But you can put it by eye. Just to change the texture of this carrot. For it to be more together. And tasty, right? It gets more together, right? Yeah, it gets more united, see? Which will make it easier for us to stuff the chicken. Guys, now we're going to stuff the chicken breast fillets. And in the meantime, I've already put the oven to preheat to maximum power, okay? 250 degrees. This is the grill that goes to the oven later. I'm going to grease it with a little bit of oil. I already got a fillet. I'm going to put my filling here now. Then I put the filling right in the center of the fillet. The size of this fillet, guys, I don't even know if I needed to grate two carrots. Then I'm putting it here, in my greased pan. The fillets are all stuffed, rolled up, cute. Now we just have to cover it with aluminum foil and take it to the oven. And while our chicken is in the oven, let me take the opportunity to tell you to subscribe to our channel, in case you are not yet subscribed. Subscribe and activate the bell, because this way YouTube will always let you know that we just posted a new video. Leave your like here for us too, guys. For you it doesn't cost anything, but it contributes a lot to our work, to the engagement of our work, so that more and more people find this video, right? And come be part of our family. Also follow me on social networks. It's showing up there on your computer screen or on your cell phone, or you can access the link in the description below. I'm back, guys. Show our chicken fillet here for the people, love. Guys, it was 40 minutes in the oven at the maximum power of 250 degrees, as I said. The meat of the chicken fillet was super soft. And that's how you're going to leave it. You're going to leave it in the oven, right? With aluminum foil, until this meat is very soft. Now we're finishing up. We're going to finish it like this now, guys. There's a little filling left. Here in this filling, I'm also going to put a little more of the milk cream that's left. So I'm going to put it on. Put it on until it's a little more liquid and creamy. Four tablespoons. That's it, love. You see that it's even creamier. I'm going to put a little more mozzarella here to give it a better bond here too. On top of each fillet, I'm going to put a little more filling. What a show, this recipe. Wonderful, huh? Guys, our chicken goes back to the oven now. Reduce the power of the oven. I put it there at 180 degrees. Because now he's going to get the beautiful, golden brown. Dry a little bit of that water he let go. And after half an hour, our chicken is ready, guys. It was there in the oven at 180 degrees. In the last few minutes, in the last three minutes, I increased all his power again to give this more beautiful browning. Jeez, what a beautiful thing, this chicken. The chicken is beautiful and fragrant, huh? And here for us to be right at lunchtime. Let's try it? Let's go. It's time for the truth, huh? Calm down, it's hot. Casu, look at this chicken. Tell me, Casu, what did you think of this recipe? I thought it was wonderful, huh? Especially because the meat doesn't get dry, right? It gets very juicy. It's true. Guys, the chicken, it gets like this, deflating, crumbling, and it gets juicy, as Casu said. You know, it doesn't get that dry chicken, that sometimes we think it gets a little dry. And the whole filling here that we put in, it was amazing. And one of the coolest things about this recipe is that we do, and with the texture that we give in the cheese, in the filling, it doesn't disassemble anything, right, Casu? No, it's right. It's right, the chicken with the filling inside, and the filling on top that we put. The recipe is beautiful to see, and super, super tasty. A great option for you to vary the way you make chicken. Look how amazing. And that's it, beautiful people. I really hope you enjoyed our recipe today, which, in my opinion, is a show, right, Casu? Mine too. I really hope you like it, that you make this recipe, and you know, if you liked the video, like it, share it, subscribe to the channel. A super, super kiss for you. Bye.