Millet porridge casserole with chicken
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories640.3kcal
Proteins35grams
Fats30.9grams
Carbohydrates54.4grams
Millet
300
g
Vegetable oil
2
tbsp
Butter
50
g
Chicken egg
3
pc
Hard cheese
50
g
Carrot
1
pc
Ground black pepper
to taste
Salt
to taste
1
Wash the chicken fillet, cut it into small pieces, place it in a pan with heated vegetable oil, season with salt and pepper, and fry.
- Chicken breast fillet: 300 g
- Vegetable oil: 2 tablespoons
- Ground black pepper: to taste
- Salt: to taste
2
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 1 piece
3
Sort and rinse the millet groats, add 0.6 liters of water and salt, bring to a boil, cover with a lid and cook on low heat until ready.
- Millet: 300 g
- Salt: to taste
4
Mix the cooked porridge with meat, add grated carrots, and cool.
- Millet: 300 g
- Chicken breast fillet: 300 g
- Carrot: 1 piece
5
Grate the cheese on a fine grater.
- Hard cheese: 50 g
6
Beat eggs into the porridge, transfer to a buttered saucepan, sprinkle with grated cheese, and place in the oven for 15 minutes.
- Chicken egg: 3 pieces
- Butter: 50 g
- Hard cheese: 50 g
7
Serve the finished casserole on portion plates and garnish with carrot shavings.
