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CHICKEN ESCAPE
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
RECEITAS DA
@receitasdatiaso- Ingredients
- Recipe
- Potato1 kg
- Gems3 unit(s)
- Margarine2 tablespoon
- 1 glass of whole milk250 ml
- Salt1 dessert spoon
- Chicken fillet1 kg
- Chopped Onion1 unit(s)
- 1 cup of cottage cheese250 ml
- Can of whey-free cream1 unit(s)
- Mayonnaise1 cup
- grated cheese100 g
- Very Ripe Tomatoes, Skinless and Seedless3 unit(s)
- Finely crushed garlic cloves3 unit(s)
- Chicken broth1 cup
- Olive oil2 tablespoon
- Cook the potatoes until they are slightly soft. The sweet spot, for me, is when you can touch them with a fork without straining. Peel and mash them with a juicer. Add the yolks, salt, milk and margarine. Mix everything together and stir carefully until it forms a puree, but without bringing it to a boil. Next, grease a medium-sized pyrex with margarine.
- Stuffing - Shred the chicken and set aside. At home, I used the leftovers of two roast chickens, which were shredded, evidently discarding the skin and the toughest parts. In a pan, put two tablespoons of oil to brown the garlic, onion and tomato. Add the chicken and sauté well. Try the salt and put a chicken broth (or in a small pot). At the end, add the cottage cheese.
- Assembly - On the greased platter, spread the potato evenly, forming a base. On top of this, the chicken stuffing and then the topping.
- Topping - Beat the three egg whites until stiff. Then gently mix the mayonnaise and sour cream and place over the chicken. Sprinkle with grated cheese and bake for 20 minutes or until golden. Serve with white rice.
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