Chicken with Vegetable Stuffing and Chick-Pea
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251Pieces of crusty chicken with stuffing, which can be a side dish for the main meal.
recipe,photo-recipe,chicken,eggplant,frozen vegetables (carrots, peas, corn),sterilized chickpeas,Chicken
Chicken
Ingredients
Ingredients
| chicken | 2.6 2280 | lb kcal | 1200 | grams | |
| chicken egg | 3 264 | pcs kcal | 3 | pieces | |
| eggplant | 7 78 | oz kcal | 200 | grams | |
| frozen vegetables (carrots, peas, corn) | 10.5 180 | oz kcal | 300 | grams | |
| ground red paprika | 1 16 | tsp kcal | 1 | teaspoon | |
| onion | 4.25 53 | oz kcal | 120 | grams | |
| rolls | 3 ?? | pcs kcal | 3 | pieces | |
| salt | 3 0 | tsp kcal | 3 | teaspoon | |
| semi skimmed milk 1,5% | 10 72 | tbsp kcal | 150 | milliliters | |
| sterilized chickpeas | 5.25 188 | oz kcal | 150 | grams | |
| unsalted butter | 1.75 367 | oz kcal | 50 | grams | |
| white roll | 2 ?? | pcs kcal | 2 | pieces |
Recipe
1.
chicken 2.6 lb (1200 g) • salt 2 tsp • ground red paprika 1 tsp • unsalted butter 1.75 oz (50 g)
Wash the chicken, salt, brush with the paprika. Place in a tray, cover with the butter, do not water, cover and bake for about hour until tender.
2.
white roll 2 pcs • rolls 3 pcs • onion 4.25 oz (120 g)
Chop the bread rolls into the rings, add peeled, chopped onion.
4.
eggplant 7 oz (200 g) • frozen vegetables (carrots, peas, corn) 10.5 oz (300 g)
... and different kind of vegetable according to taste. Blend it.
5.
Separate baked chicken into the portions.
6.
Leave around half of buttery juice in the tray.
7.
Place stuffing into the tray.
8.
semi skimmed milk 1,5% 10 tbsp (150 ml) • chicken egg 3 pcs • salt 1 tsp
Beat eggs with the milk and pour over the stuffing.
9.
Place portions of chicken on the stuffing.
10.
Bake for 20 minutes at 220 °C.
Bon appetit!
