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Roll with Chicken Liver Pate Recipe
Pita bread rolls are always a good snack for a festive table. I want to offer an interesting option with chicken pate. Dried tomatoes give a special piquancy to this dish.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Boiled eggs.
    Boiled eggs.
  2. Chicken fillet boiled in salt water, if desired, add Bay leaf and pepper.
    Chicken fillet boiled in salt water, if desired, add Bay leaf and pepper.
  3. Boiled fillet and eggs were cut into large pieces and sent to the bowl of the combine.
    Boiled fillet and eggs were cut into large pieces and sent to the bowl of the combine.
  4. Added green bell pepper (frozen).
    Added green bell pepper (frozen).
  5. Ground.
    Ground.
  6. I cut parsley and dried tomatoes.
    I cut parsley and dried tomatoes.
  7. I added parsley, sun-dried tomatoes and mayonnaise to the bowl of the combine.
    I added parsley, sun-dried tomatoes and mayonnaise to the bowl of the combine.
  8. Salt, pepper and mix again.
    Salt, pepper and mix again.
  9. Rolled out the pita bread and spread the resulting chicken pate.
    Rolled out the pita bread and spread the resulting chicken pate.
  10. I rolled a roll, wrapped it in plastic wrap, and put it in the refrigerator for a few hours.
    I rolled a roll, wrapped it in plastic wrap, and put it in the refrigerator for a few hours.
  11. Cut into pieces, served on lettuce leaves.
    Cut into pieces, served on lettuce leaves.

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