Boats with chicken, celery and quail egg
5 servings
40 minutes
Due to the longitudinal cut, this baguette sandwich suddenly acquires a resemblance to Adjarian khachapuri, and it is loaded with something like an American Waldorf salad, which has the same semantic ingredients : boiled chicken breast, stalk celery and sour cream sauce. In any other case, such an oxymoron could raise questions, but the frivolous genre of snacks allows for less strange combination
1
Chop onion and celery into small cubes, grate the carrot. First, fry the onion in sunflower oil; when it starts to golden, add the carrot and fry until soft, then add the celery and fry until golden crust.
- Onion: 100 g
- Celery: 100 g
- Carrot: 50 g
- Sunflower oil: 2 tablespoons
2
Add diced chicken to the pan and fry for 5-7 minutes. At the end, season with salt and pepper, mix, remove from heat and let cool slightly.
- Chicken: 400 g
- Salt: to taste
- Ground black pepper: to taste
3
Mix vegetables and chicken with grated or finely chopped mozzarella for pizza.
- Pizza mozzarella (low-moisture): 100 g
4
Cut the baguettes lengthwise, remove the pulp to create boats.
- Demi-baguette (ficelle): 3 pieces
5
Place the prepared filling into the baguettes.
6
Mix kefir with chicken egg, add salt and pepper, and pour into boats with filling.
- Kefir: 100 ml
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
7
Place the baguettes in a greased pan cut side up. Brush each baguette with butter and crack a quail egg into each cut, keeping the yolk intact. Bake in a preheated oven at 180 degrees for 15-20 minutes.
- Sunflower oil: 2 tablespoons
- Quail egg: 3 pieces
