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Print Recipe
Chicken with Buckwheat Recipe
Unusually tasty casserole turned out! Minimum effort, and the dish turns out - "yum"! Like the usual buckwheat with chicken, but tasty and unusual. Feel free to serve guests on the table.
Instructions
  1. Cut the breast into steaks and beat off. Buckwheat boil until tender.
    Cut the breast into steaks and beat off. Buckwheat boil until tender.
  2. Onions, carrots and chanterelles fry in butter.
    Onions, carrots and chanterelles fry in butter.
  3. Pour the cream to the chanterelles and vegetables, add buckwheat, salt and season with black pepper - the filling for the chicken breast is ready.
    Pour the cream to the chanterelles and vegetables, add buckwheat, salt and season with black pepper - the filling for the chicken breast is ready.
  4. Captured chicken spread 2-3 tbsp of buckwheat with mushrooms, wrapped in a dense loaf.
    Captured chicken spread 2-3 tbsp of buckwheat with mushrooms, wrapped in a dense loaf.
  5. Put in a heat-resistant form.
    Put in a heat-resistant form.
  6. Pour the remnants of the filling and put in a preheated oven to 150 degrees for 35 minutes. When ready, turn on the grill and brown the dish until light brown.
    Pour the remnants of the filling and put in a preheated oven to 150 degrees for 35 minutes. When ready, turn on the grill and brown the dish until light brown.
  7. Before serving sprinkle with chopped parsley.
    Before serving sprinkle with chopped parsley.
  8. Bon appetit!
    Bon appetit!

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