Chicken with Buckwheat Recipe
The casserole turned out to be extremely tasty! A minimum of effort, and the dish turns out – “you’ll lick your fingers”! Like ordinary buckwheat with chicken, but tasty and unusual. Do not hesitate to serve the guests on the table.
Servings
4
Cook Time
70minutes
Servings
4
Cook Time
70minutes
Ingredients
Instructions
  1. Cut the breast into steaks and chop it off. Boil the buckwheat until ready.
  2. Fry onions, carrots and chanterelles in butter.
  3. Pour the chanterelles and vegetables with cream, add buckwheat, salt and season with black pepper – the filling for the chicken breast is ready.
  4. Spread the captured chicken with 2-3 tablespoons of buckwheat porridge with mushrooms, wrap in a tight roll.
  5. Put it in a heat-resistant mold.
  6. Fill with the remains of the filling and put in a preheated 150 degree oven for 35 minutes. When everything is ready, turn on the grill and brown the dish until light brown.
  7. Sprinkle with chopped parsley before serving.
  8. Enjoy your meal!
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