Stuffed chicken breast
4 servings
45 minutes
Recipe taken from the magazine "Culinary Workshop".
1
Wash the chicken liver and cut it into pieces.
- Chicken liver: 200 g
2
Peel and chop the onion.
- Onion: 1 head
3
Cut the tomatoes into wedges.
- Tomatoes: 1 piece
4
Fry the onion with oil in a pan for 5 minutes.
- Onion: 1 head
- Butter: 2 tablespoons
5
Add the liver and cook for 3 minutes.
- Chicken liver: 200 g
6
Salt, pepper, and cool down.
- Salt: to taste
- Ground black pepper: to taste
7
Chop the fried liver with onion in a blender.
- Chicken liver: 200 g
- Onion: 1 head
8
Cut the chicken breasts lengthwise not all the way through and open them up.
- Chicken breast: 4 pieces
9
Gently pound and cover with plastic wrap.
10
Salt, pepper the layers, and grease with mayonnaise.
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: to taste
11
Let it soak for 5 minutes.
12
Place a little liver mixture in the center of each layer and roll it up.
- Chicken liver: 200 g
13
Tie with culinary thread.
14
Wrap the rolls in foil, place them on a baking sheet, and bake for 20-25 minutes in an oven preheated to 200 degrees.
