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Zucchini stuffed with smoked chicken
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
2 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- medium zucchini1 unit(s)
- Shredded smoked chicken breast1 unit(s)
- Egg1 unit(s)
- Basil to taste
- Cherry Tomatoes to taste
- Arabian Breads3 unit(s)
- Wheat flour1 dessert spoon
- Chemical Yeast1/2 teaspoon
- Rosemary to taste
- Extra Virgin Olive Oil5 tablespoon
- Garlic Cloves2 unit(s)
- Separate a smoked chicken breast and shred very thin
- Cut the zucchini lengthwise and with a spoon remove the pulp from both halves being careful not to pierce or break the zucchini. Chop this pulp finely.
- In a frying pan add 3 tablespoons of olive oil, brown the chopped garlic quickly so it doesn't get bitter and add the zucchini pulp and let it sweat for 3 minutes. Turn off the heat and then add the shredded smoked chicken breast and chopped basil. Reserve
- In a pan where the zucchinis fit, boil enough salted water to cover them, cook the two boats for 3 minutes and take them to a basin with salted water with ice for a thermal shock.
- Separate the white from the yolk of an egg, beat the white in snow (it can be in a hand mixer or beater) and with a sieve remove the skin from the yolk. Add the chicken filling, wheat flour and baking powder. Incorporate everything lovingly and stuff the zucchini boats.
- Cut the buns into triangles and drizzle with two tablespoons of extra virgin olive oil and sprinkle some rosemary leaves. Bake in a medium oven until golden. Be careful not to burn. Sprinkle salt to taste and set aside.
- Bake at 200° in a greased roast with a little olive oil for 20 minutes or until golden.
- Serve hot with pita bread toast and cherry tomatoes and basil leaves. It also works well as a meal served with your favorite side dish.
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