Chicken breast baked in the oven. Chicken with pumpkin in the oven

Chicken breast with pumpkin in the oven. Unusual dish

I have some butternut squash left over.
Butternut squash is one of the most tender and flavorful types of pumpkin.
The good thing is that there are no seeds in the narrow part (neck) of the pumpkin. This is very convenient when cooking.
And since I just had a cup with seeds left, it was decided to bake something interesting in it.
The choice fell on chicken with prunes.
The dish will be sweet.
Almost dessert-like, cinnamon will give the dish an unusual piquant touch.

Ingredients:

● Chicken breast -1\2 pcs.
● Pumpkin -1 piece
● Apple -1 piece
● Prunes - a generous handful
● Cinnamon -1 tsp.
● Salt, sugar, pepper - to taste

1. Free the pumpkin from seeds. I have a very small pumpkin.
This is easily done with your hands and a spoon.
Our pumpkin bowl is ready for filling.

2.Cut the apple and chicken breast fillet into cubes. You can take any apples. I did not peel the skin from the apple, but you can do it if you wish.
It will be more gentle this way.
But be careful not to let the apples turn into mush.
Cut the prunes into pieces.
Now sprinkle the ingredients with cinnamon, sugar, salt and pepper to your liking.
Mix everything thoroughly and place in a pumpkin bowl.
I baked the pumpkin in foil, so it wouldn’t burn and would be baked well.

Wrap the chicken breast with pumpkin in foil and place in the oven preheated to 180-190 degrees.
Approximate baking time is 1 hour.
The readiness of the pumpkin depends on its size and density.
Butternut squash cooks pretty quickly, but it's best to be on the safe side.
In the end, no one canceled the toothpick test.

3. About 10 minutes before the pumpkin is ready, unroll the foil so that the top layer is baked and looks more appetizing.
You can sprinkle grated cheese on top, then you will have an appetizing crust.

If desired, you can cut the pumpkin into pieces, but it is advisable to let it cool a little first.

Pig and chicken breast with pumpkin in the oven

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Summary

Chicken and dishes made from it are often characterized by the epithet “sweet,” and the same is said about pumpkin.

Well, what if you combine two products?

No, of course, we won’t bake sweet pies with such a filling, but stuff a bird with pumpkin or simply bake white meat in the oven - why not?

Chicken with pumpkin in the oven - general cooking principles

With pumpkin in the oven, you can bake a whole chicken or divide it into parts: breast, legs, legs, or simply chop the carcass into pieces. It is advisable to take chicken chilled, this makes it easier to determine its quality. If previously purchased poultry meat was frozen, it needs to be thawed in the air, placing it in a bowl in advance.

Most recipes use pumpkin pulp, cut into large cubes or bars. To prepare the casserole, grind the pumpkin with a coarse grater. Chicken is often baked in the oven, using a whole pumpkin as a “pot” into which pieces of pumpkin pulp and chicken are placed. After which the vegetable is wrapped in foil so that its peel does not burn.

All chicken and pumpkin dishes are placed in the oven only after it has been heated to 200 degrees and baked for the time recommended by the recipe.

Chicken casserole with pumpkin in the oven

Ingredients:

Medium fat sour cream – 150 ml;

700 gr. peeled pumpkin pulp;

200 gr. hard cheese;

Mayonnaise 65% - 150 ml;

700 gr. chilled chicken fillet;

Coarsely ground white crackers - 3 tbsp. l.;

30 gr. butter, preferably homemade butter;

Seasoning “For chicken” - to taste.

Cooking method:

1. Cut the washed and dried chicken into small pieces. Season the chicken well with the combined seasoning, lightly add salt, stir and set aside temporarily.

2. Grate the cheese and pumpkin into shavings with a coarse grater, add sour cream combined with mayonnaise and mix thoroughly.

3. Apply a thick layer of butter to the bottom and walls of a heat-resistant dish, sprinkle it well with white breadcrumbs and place half of the vegetable mixture in the container.

4. Place chicken pieces evenly on top and cover with the remaining vegetable mixture.

5. Lightly dust the surface with ground breadcrumbs and bake in a hot oven for one hour.

Chicken with pumpkin in the oven: a simple recipe with chicken fillet

Ingredients:

Two large onions;

Spices and herbs (oregano, ground basil, marjoram) - to taste;

Half a kilo of fillet, boneless;

450 gr. pumpkins;

60 ml non-fragrant vegetable oil.

Cooking method:

1. Rinse the chicken and wipe dry, then cut into equal pieces, no larger than two centimeters in size. Add half the butter to the chicken, lightly add salt, sprinkle with spices and stir.

2. Remove the hard pumpkin pulp from the peel and cut into cubes. To ensure that the pumpkin pieces retain their shape and do not turn into porridge during baking, do not make them small, try to cut the vegetable into pieces of the same shape and size as the meat.

3. Chop the peeled onions into thin half rings and send them to the pumpkin. Add spices and a little pepper. Pour in the remaining oil and, after mixing thoroughly, set aside for a quarter of an hour.

4. After this, combine the chicken with the pumpkin, mix well and place in a small form.

5. Pour a third of a glass of hot water into the chicken and pumpkin, cover the container with foil and place in the oven.

6. After about half an hour, take it out, carefully remove the foil and put it back in the oven for another 10 minutes.

Chicken with pumpkin in the oven: recipe for wings on a vegetable bed

Ingredients:

Six large potatoes;

600 gr. wings;

One onion;

A few cloves of garlic;

400 gr. ripe pumpkin pulp;

80 ml sour cream 15% fat;

Spices and seasonings;

Refined oil.

Cooking method:

1. Mix sour cream with grated garlic. Add spices selected to your taste, add salt if necessary.

2. Rinse the wings, carefully inspecting each one for feathers and, if any, remove them with tweezers.

3. Brush the wings with garlic sauce, coating each one well on all sides, place them in a bowl and set aside for half an hour so that the sauce is well absorbed.

4. Remove the peel from the potatoes and pumpkin. Remove all the fibrous pulp from the pumpkin along with the seeds and cut the vegetables into equal cubes, ribs 2 cm in size.

5. Cut the onion into thin rings.

6. Pour three tablespoons of oil onto a baking sheet and spread it evenly over the entire surface.

7. Place potato pieces in the first layer. Season it with spices, add a little salt and spread the chopped pumpkin over the potatoes, and evenly spread the disassembled bitter onion rings over it.

8. Place wings marinated in garlic sauce on top of the vegetable bed. Be sure to cover the baking sheet with a sheet of food foil and bake.

9. After forty minutes, when the vegetables and meat have stewed a little in their own juices, take out the baking sheet, carefully remove the foil from it and place it back for 20 minutes so that the dish is well browned and the excess moisture evaporates.

Baked vegetables with chicken in pumpkin, in the oven

Ingredients:

A mature pumpkin has a diameter of no more than 25 cm;

Four large legs;

Ripe tomatoes – 3 pcs.;

Two sweet peppers;

Large clove of garlic;

Olive or well-refined sunflower oil;

Large onion.

Cooking method:

1. Divide the processed and washed legs into two parts - drumstick and thigh. If the thigh part turns out to be too large, cut it into two parts.

2. Heat a couple of tablespoons of oil over high heat and quickly brown the chicken pieces in it. As soon as the skin is well browned, immediately remove the chicken from the heat and set aside to cool.

3. Using a foam sponge in warm water, thoroughly rinse off the dirt from the pumpkin and carefully cut off the top of the vegetable, leaving no more than 6 cm from the tail itself.

4. Using your hands or a spoon, select all the seeds and cut off the excess pulp from the walls, leaving only a small part of it, no thicker than 1 cm.

5. Lightly salt the inside of the pumpkin with fine salt and coat the walls of the pumpkin “pot” well with vegetable oil.

6. Cut the tomatoes in half lengthwise. Remove the stems from the tomatoes and cut each half into thin semicircles. Cut the onion thinner, into half rings, and the seeded peppers into large slices. Cut the selected dense pulp into large cubes.

7. Combine all chopped vegetables in a bowl. Press the garlic into them with a press and mix thoroughly, adding a little ground pepper or your favorite spices.

8. Carefully place pieces of fried chicken into the prepared pumpkin, layering each with the vegetable mixture, and cover it with the cut off top. Do not cut the tail, you can only shorten it slightly and be sure to wrap it in foil so that it does not burn.

9. On a baking sheet, spread two large sheets of foil, slightly overlapping them, and place the stuffed pumpkin in the center. Fold the free edges of the foil over the vegetable so that it completely covers it, and crimp tightly on all sides.

10. Bake the stuffed pumpkin wrapped in foil for about an hour. You can check readiness after 50 minutes by carefully bending the edge of the “package” and piercing the vegetable with a knife. If it goes in freely, then the dish is already ready and can be taken out.

11. Before serving, slightly cool the pumpkin, carefully opening the foil so as not to get burned by the accumulated juice.

Fragrant stuffed chicken with pumpkin in the oven

Ingredients:

Two kilogram chicken carcass;

Sour apples – 3 pcs.;

400 gr. dense pumpkin pulp;

Small sweet orange;

Dried apricots without seeds – 8 pcs.;

Black pepper, turmeric, nutmeg and coriander - half a spoon each;

A quarter teaspoon of cinnamon, ground in a mortar;

Two tablespoons of low-fat sour cream;

A small sprig of fresh rosemary.

Cooking method:

1. In a small plate, combine turmeric with coriander and pepper. Add a teaspoon of salt to the mixture and mix the spices thoroughly.

2. Using tweezers, remove the remaining feathers from the bird carcass, rinse it thoroughly and wipe dry with a paper towel. Then coat the bird with spices, thoroughly rubbing the mixture into the skin.

3. Soak the dried apricots for about 10 minutes in hot water, then rinse, dry slightly and cut in half. Cut the apples, peeled and seeded, into slices.

4. Scald the orange with boiling water, cut the citrus in half lengthwise. Cut each half in half again lengthwise and chop into thin slices.

5. Mix all the chopped fruits, add pumpkin cut into 1.5 cm cubes and stuff the chicken with part of the mixture. To prevent the filling from falling out, bring the edges of the skin together and pinch them with toothpicks or sew them with culinary thread. Be sure to secure the wings to the body and the legs together, tying them with twine.

6. Add grated cinnamon and nutmeg to the remaining fruit-pumpkin mixture and, after mixing thoroughly, place in the mold and smooth.

7. Place the stuffed carcass on top, brush it with sour cream, sprinkle with rosemary needles and bake for an hour and a half. To ensure the chicken is browned on all sides, turn the carcass periodically.

Chicken with pumpkin in the oven: recipe for honey tender breast “Yalta style”

Ingredients:

One chicken fillet – 350–400 g;

Two heads of sweet purple onions;

40 ml of lean, frozen oil;

A bunch of young parsley;

Spices “For chicken”;

A tablespoon of flower honey;

200 gr. peeled ripe pumpkin.

Cooking method:

1. Pour the measured vegetable oil into a small deep bowl and mix it with 70 ml of cold drinking water. Add spices, add a little salt, press the garlic and stir thoroughly.

2. Chop the parsley with a knife, cut the sweet onion into thin slices and add everything to the marinade, stir, lightly pressing the onion pieces.

3. Rinse the fillet in cold water, then dry the meat well with a towel and place in the prepared marinade. It is advisable for the breast to lie in it overnight, but for tender chicken meat five hours will be enough.

4. Rinse the marinated chicken pulp well, dry it, coat it with honey and place it in a fireproof dish. Pour the remaining marinade into it and carefully place small pieces of pumpkin pulp around it.

5. Place the pan with chicken in a hot oven for 40 minutes. This is enough for the breast to be well browned on top and baked from the inside.

Chicken with pumpkin in the oven - cooking tricks and useful tips

When cutting the peel from the pumpkin, remove the greenish layer underneath it. It has an unpleasant herbaceous taste and is often bitter.

During baking, pour the juices over the whole chicken, and be sure to cover the baking dish with foil. This will prevent the meat from drying out and make the food even juicier.

Pre-marinating pumpkin and chicken in spices will make the taste of the prepared dish more rich.

In autumn, the main vegetable is pumpkin; you can use it to prepare desserts and main courses. Chicken with pumpkin in the oven is a hearty, healthy and dietary dish that is perfect for dinner.

The pumpkin turns out tender, aromatic and spicy, because garlic adds pungency, lemon juice gives an incredible aroma and sourness. The chicken is very tender and delicious. You can use any part of the chicken: drumsticks, wings, chicken breasts. It is prepared quite quickly and simply.

You will be surprised, but salted pumpkin is even tastier than sweet pumpkin, the main thing is to properly season it with spices. The following spices go well with pumpkin: hot pepper, paprika, nutmeg, garlic, ginger. Be sure to pour the gravy that comes from the juice of chicken and vegetables over the finished dish; it will add a bright color. This dish can be served even to small children, because it turns out to be light and dietary.

Pumpkin is very healthy and low in calories, it consists of 90% water. It is very beneficial for digestion, non-allergenic, so it can be eaten by children and people on a diet.

Chicken with pumpkin in the oven recipe with photos

Ingredients

Pumpkin – 300 g.
Chicken fillet – 300 g.
Onion – 1 pc.
Garlic – 2 teeth.
Lemon juice – 1 tsp
Water - 1 glass
Salt – 0.5 tsp
Spices - to taste

How to cook pumpkin with chicken

Wash the pumpkin under running water, peel it, and cut it into small cubes. Cut the onion into thin slices. Do not chop the onion coarsely; it should have time to bake.

Cut the chicken breast into pieces 1-1.5 cm wide, do not cut too thin, because the pumpkin takes a long time to cook. Season it with spices: salt, ground black pepper, turmeric. Place the chicken fillet in a hot frying pan with vegetable oil and fry for about 1 minute on each side. If you want more dietary meat, you don’t have to fry the meat.

Pour water into a bowl, add salt and squeezed garlic. It is advisable to pour warm water so that the salt quickly dissolves and the vegetables cook quickly.

Pour the fat from the frying pan that remains from the chicken into the baking dish, then put all the vegetables on the bottom of the dish, and then the meat. Be sure to add a little salt and stir so that the salt is evenly distributed. Pour in spicy water, it should cover all the vegetables, then they will cook quickly. Place in the oven to bake for 30 minutes at 180C.

Take out the chicken and pumpkin and serve hot. This is an excellent dish for children and adults, especially for those who adhere to proper nutrition. Bon appetit!

And if you want to make a dessert from pumpkin, then it is located

Adviсe

To make the side dish tasty. You should buy a ripe pumpkin. The vegetable should be without damage, the skin should be thin and light orange in color. The color of the pulp should be bright.
Cut the pumpkin into small pieces so that it cooks quickly; it doesn’t take long to cook, usually 30 minutes is enough. Check the readiness with a knife; if it breaks easily, it means it’s ready.
Garlic gives the dish taste and aroma; if you don’t like it, you can add sour cream or tomato paste to the filling, then it will not be bland.
Salt is added to water and vegetables, so taste to avoid oversalting.
Water is added to help the vegetables cook quickly; at the end of cooking, it turns into a delicious gravy that can be poured over the meat.
Fresh herbs brighten up the dish; I didn’t add them because not everyone in the family likes them. But you can sprinkle with parsley, dill, cilantro.
In addition to pumpkin, you can add the following vegetables: broccoli, cauliflower, bell pepper, green peas, zucchini, eggplant. Then you will get a super vitamin dish.

Spicy and aromatic chicken breast baked with pumpkin in the oven under a cap of soft feta cheese. The sweet pumpkin pairs wonderfully with the salty cheese, creating a perfect harmony of flavors. The dish is easy to prepare, but at the same time very solemn, so it can even be served at a festive table. Chicken breast with pumpkin turns out soft, juicy and very tasty, and also healthy.

Compound:

Chicken breast – 400-500 g
Pumpkin (fresh or frozen) – 300 g
Feta cheese – 200 g
Onion – 1 pc.
Pumpkin seeds – 2 tbsp. spoons
Khmeli-suneli - to taste (can be replaced with your favorite seasoning)
Oregano or basil (dried) – a pinch (for garnish)
Salt - to taste

Preparation:

Peel the onion and cut into small cubes. Heat a little odorless sunflower oil in a frying pan and fry the onion until soft and lightly browned. Stir the onion periodically to prevent it from burning. Frying will take approximately 10-15 minutes.

While the onions are being fried, wash the chicken fillet, remove any remaining fat and film, and then cut into cubes with an edge of approximately 1.5-2 cm.

When the onion is browned, increase the heat to maximum, add the chicken to the onion and fry the fillet, stirring, for 3-5 minutes. The chicken should turn white. This way, all the juices will be sealed inside and the chicken will remain juicy.

Peel the pumpkin and cut into cubes. Combine fried chicken fillet with pumpkin and pumpkin seeds. I used dried, store-bought pumpkin seeds. If you want to use seeds directly from the pumpkin that you use in the dish, then lightly fry them in a frying pan first. Add suneli hops to the chicken and pumpkin and salt it.