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- Ingredients
- Recipe
- Cooked chicken breast500 g
- Onion (1/2 unit)1 unit(s)
- Egg2 unit(s)
- Bacon300 g
- Butter80 g
- Cashew Nuts80 g
- Green olive80 g
- Parsley1 unit(s)
- Chives to taste
- Salt to taste
- Pepper to taste
- Process the chicken breast and take it to the skillet until it dries and forms a flour.
- In a pan still cold put the bacon to fry with a little butter. When it's golden, add the onion. Then raw eggs, stirring constantly. Add the olives, chestnuts, chicken flour and parsley, stirring until golden. Season with salt and pepper.
- Add fresh chives and serve.
- DeliRec in partnership with chef Leo Santos.
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