{"id":1185,"date":"2019-10-19T23:18:14","date_gmt":"2019-10-19T20:18:14","guid":{"rendered":"http:\/\/andrestover.com\/?p=1185"},"modified":"2019-10-19T23:20:29","modified_gmt":"2019-10-19T20:20:29","slug":"tuscany-style-stuffed-chicken-fillet","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/tuscany-style-stuffed-chicken-fillet\/","title":{"rendered":"T\u00e4idetud kanafilee Toskaana stiilis"},"content":{"rendered":"<p>Toskaana regioon Itaalias on ajalooliselt tuntud kaunviljade ja kvaliteetse liha poolest. Liha grillitakse v\u00f5i praetakse k\u00f5rge kuumusega v\u00f5i koguni lahtisel tulel. Toidud on lihtsad, maitsvad, toitude valmistamiseks kasutatakse kvaliteetset oliivi\u00f5li, rosmariini ja v\u00e4rsket basiilikut.<br \/>\nValmistasin \u00fche variandi t\u00e4nap\u00e4evasest Toskaana regiooni toidust \u2013 t\u00e4idetud kanafilee koos \u00fcrdikartulitega.<\/p>\n<p><span style=\"color: #ff0000;\">Valmistamisaeg: 1 tund<\/span><br \/>\n<span style=\"color: #ff0000;\">Tase: lihtne<\/span><br \/>\n<span style=\"color: #ff0000;\">Kogus: kahele<\/span><\/p>\n<p><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br \/>\nKaks kanafileed<br \/>\n100 g riivitud parmesani<br \/>\n50 g toorjuustu v\u00f5i mozzarellat<br \/>\nPeot\u00e4is hakitud basiilikut<br \/>\nPeot\u00e4is hakitud peterselli<br \/>\n(1 spl hakitud p\u00e4ikesekuivatatud tomatit \u00f5lis)<br \/>\n1 k\u00fc\u00fcslauguk\u00fc\u00fcs peeneks hakituna<br \/>\nSoola ja pipart maitsestamiseks<br \/>\n2-3 spl Oliivi\u00f5li praadimiseks<\/p>\n<p><span style=\"text-decoration: underline;\">Valmistamine:<\/span><br \/>\n1. L\u00f5ika kanafilee pikuti lahti, h\u00f5\u00f5ru kergelt oliivi\u00f5liga kokku, laota laiali ning maitsesta soola ja pipraga<br \/>\n2. Sega t\u00e4idise komponendid kokku ja asetta kanafilee peale.<br \/>\n3. Suru kanafilee kokku nii, et t\u00e4idis j\u00e4\u00e4ks fileepoolte vahele.<br \/>\n4. Aja paksup\u00f5hjalisel pannil oliivi\u00f5li kuumaks, pruunista kanafileed kergelt ja alanda kuumust ning k\u00fcpseta madalal kuumusel 8-10 min. Keera filee \u00fcmber ja k\u00fcpseta veel 8-10 min.<br \/>\nServeeri koheselt spargli, \u00fcrdikartulite v\u00f5i vokitud aedviljadega<br \/>\nValmis!!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1188\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2019\/10\/41768221710_e7077daf3c_o.jpg\" alt=\"\" width=\"1165\" height=\"665\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2019\/10\/41768221710_e7077daf3c_o.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2019\/10\/41768221710_e7077daf3c_o-300x171.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2019\/10\/41768221710_e7077daf3c_o-768x438.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2019\/10\/41768221710_e7077daf3c_o-1024x585.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2019\/10\/41768221710_e7077daf3c_o-1024x585-120x68.jpg 120w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<div id=\"themify_builder_content-1185\" data-postid=\"1185\" class=\"themify_builder_content themify_builder_content-1185 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Toskaana regioon Itaalias on ajalooliselt tuntud kaunviljade ja kvaliteetse liha poolest. Liha grillitakse v\u00f5i praetakse k\u00f5rge kuumusega v\u00f5i koguni lahtisel tulel. Toidud on lihtsad, maitsvad, toitude valmistamiseks kasutatakse kvaliteetset oliivi\u00f5li, rosmariini ja v\u00e4rsket basiilikut. Valmistasin \u00fche variandi t\u00e4nap\u00e4evasest Toskaana regiooni toidust \u2013 t\u00e4idetud kanafilee koos \u00fcrdikartulitega. Valmistamisaeg: 1 tund Tase: lihtne Kogus: kahele Koostisosad: Kaks [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1189,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319],"tags":[457,42,418],"class_list":["post-1185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","tag-basil","tag-kana","tag-creamy-cheese","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1185"}],"version-history":[{"count":5,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1185\/revisions"}],"predecessor-version":[{"id":1192,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1185\/revisions\/1192"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1189"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}