{"id":444287,"date":"2013-06-27T10:25:00","date_gmt":"2013-06-27T10:25:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20130627\/kyckling-med-parmesanfyllning\/"},"modified":"2015-12-10T14:07:46","modified_gmt":"2015-12-10T14:07:46","slug":"kyckling-med-parmesanfyllning","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20130627\/kyckling-med-parmesanfyllning\/","title":{"rendered":"Kyckling med parmesanfyllning"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">  1 1\/2 dl parmesanost, riven<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 1\/2 dl hackad bladpersilja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 vitl\u00f6ksklyftor, finhackade<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 dl olivolja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt och nymalen svartpeppar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  4 kycklingfil\u00e9er (ca 600 g), g\u00e4rna med skinnet kvar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 msk sm\u00f6r + 2 msk olja till stekning<\/span> <\/li>\n<li><span class=\"recipeingredient\">  200 g champinjoner, skivade<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 schalottenl\u00f6kar, finhackade<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 vitl\u00f6ksklyfta, finhackad<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 dl vispgr\u00e4dde<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 1\/2 dl vatten<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk vitvinsvin\u00e4ger<\/span> <\/li>\n<li><span class=\"recipeingredient\">  500 g pasta<\/span> <\/li>\n<li><span class=\"recipeingredient\">  8\u201310 cocktailtomater, halverade<\/span> <\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Blanda parmesan, persilja, vitl\u00f6k, olja, salt och svartpeppar till en smulig r\u00f6ra.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                Sk\u00e4r en ficka p\u00e5 l\u00e4ngden i varje kycklingfil\u00e9 och fyll med r\u00f6ran.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                Salta och peppra kycklingen, stek gyllene i sm\u00f6r och rapsolja i 2 minuter p\u00e5 b\u00e5da sidor och l\u00e4gg upp p\u00e5 ett fat. Bryn champinjonerna i pannan, tills\u00e4tt mer olja och sm\u00f6r vid behov. H\u00e4ll i l\u00f6k och vitl\u00f6k och stek ytterligare en minut. L\u00e4gg tillbaka kycklingen, h\u00e4ll i gr\u00e4dde, vatten och vin\u00e4ger och sjud p\u00e5 medelv\u00e4rme i cirka 10 minuter. Kycklingen \u00e4r genomstekt n\u00e4r saften \u00e4r klar.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                Koka under tiden pastan enligt anvisningen p\u00e5 f\u00f6rpackningen.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                Ta upp och skiva kycklingen. R\u00f6r ner pastan i s\u00e5sen, l\u00e4gg upp p\u00e5 tallrikar och servera med kycklingen och cocktailtomater. Garnera med persilja och parmesanost.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 1 1\/2 dl parmesanost, riven 1 1\/2 dl hackad bladpersilja 2 vitl\u00f6ksklyftor, finhackade 1\/2 dl olivolja salt och nymalen svartpeppar 4 kycklingfil\u00e9er (ca&#8230;<\/p>\n","protected":false},"author":1,"featured_media":444288,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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