{"id":3006,"date":"2014-05-07T18:03:58","date_gmt":"2014-05-07T16:03:58","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3006"},"modified":"2025-03-17T18:47:27","modified_gmt":"2025-03-17T16:47:27","slug":"kuracie-prsia-v-omacke-z-peceneho-cesnaku","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3006","title":{"rendered":"Kuracie prsia v om\u00e1\u010dke z pe\u010den\u00e9ho cesnaku"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Upeceny cesnak strati uplne svoju stiplavost aaj specificku vonu…a moj Dobry Manzel…aj ked peceny cesnak miluje (ked je medzi zemiakmi), vobec nedokazal urcit z coho ta omacka je……<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong> 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

(C) 2025 Milena Chalupn\u00edkov\u00e1<\/h3>\n
\n

Kop\u00edrovanie a roz\u0161irovanie textov, receptov a fotografi\u00ed z tejto dom\u00e9ny je mo\u017en\u00e9 jedine s v\u00fdslovn\u00fdm p\u00edsomn\u00fdm s\u00fahlasom majite\u013ea t\u00fdchto str\u00e1nok.<\/strong><\/p>\n

All rights reserved.<\/strong><\/p>\n<\/div>\n

Na omacku :<\/p>\n

3 cele cesnakove hlavicky
\n1\/2 cibule
\n1 PL olej + orech masla
\n150 ml sladka smotana
\n150 ml biele vino
\nnasekana cerstva majoranka (alebo ine oblubene bylinky)
\npar kvapiek limetova stava
\nsol
\nNa maso :<\/p>\n

steaky z kuracich prs
\nsol, cerstvo mlete korenie
\nhladka muka na obalenie<\/p>\n

Postup<\/h2>\n

Cesnakove hlavicky nerozoberame, len im zrezeme vrsok tak, aby\u00a0 kazdy strucik bol odkryty.\u00a0 Cesnakove vrsky, urcite budete vediet pouzit v dalsom vareni.
\nCesnakove hlavicky\u00a0 pofrkame olejom a zabalime do alobalu. Balicek dame do vyhriatej rury na 220 stupnov a pecieme ho asi 40 minut.<\/p>\n

\"\"<\/a>
\nCesnak nechame vychladnut a vytlacime ho do nadoby. Je to taka makka pasta.<\/p>\n

\"\"<\/a>
\nKuracie steaky posolime a okorenime cerstvo mletym korenim. Zlahka ich obalime v hladkej muke.
\nDo kastrola dame rozohriat olej a maso z obidvoch stran opecieme do zlata. Vyberieme ich a odlozime na teple miesto.
\nDo vypeku dame\u00a0 maslo a nasekanu cibulu. Cibulu nechame zlahka zozlatnut,\u00a0 s vareskou ju odlepime od spodku hrnca.
\nNa cibulu dame kuracie prsia, podlejeme s trochou horucej vody a vinom. Dusime asi 20 minut. Prsia uz budu urcite hotove.
\nPrsia znovu vyberieme a odlozime na teple miesto.
\nDo vypeku dame cesnakovu pastu a smotanu, privedieme do varu a zmixujeme omacku ponornym mixerom. Ak je omacka prilis husta, tak dolejeme este smotanu a nechame prevriet.
\nNa zaver som este dosolila, vmiesala nasekane zelene bylinky (v mojom pripade cerstva majoranka) a zastrekla limetovou stavou.<\/p>\n","protected":false},"excerpt":{"rendered":"

Upeceny cesnak strati uplne svoju stiplavost aaj specificku vonu…a moj Dobry Manzel…aj ked peceny cesnak miluje (ked je medzi zemiakmi), vobec nedokazal urcit z coho ta omacka je…… \u010cas pr\u00edpravy: Po\u010det porci\u00ed (kusov): 2 porcie Suroviny: (C) 2025 Milena Chalupn\u00edkov\u00e1 Kop\u00edrovanie a roz\u0161irovanie textov, receptov a fotografi\u00ed z tejto dom\u00e9ny je mo\u017en\u00e9 jedine s v\u00fdslovn\u00fdm […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[17],"tags":[],"class_list":["post-3006","post","type-post","status-publish","format-standard","hentry","category-hydina"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-Mu","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3006"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3006\/revisions"}],"predecessor-version":[{"id":11323,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3006\/revisions\/11323"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}