Meat casserole of chicken fillet

Description

The perfect power Breakfast for lovers quick snack before a work day, a good appetizer for a buffet or a festive table for the dear guests.

Ingredients

Chicken fillet

1 piece
Leeks

1 piece
Chicken egg

1 piece
Bow white

1 piece
Garlic

1 tooth
Couscous
Chili

1 piece
Carrots

150 g
Pasta

6 piece
Salt
Black pepper
Cream

100 ml
Cognac

2 Tbsp

Cooking

In the photo the set of products necessary for cooking of meat casseroles. In addition, cream 20% fat and cognac.

Chicken fillet grind in a blender to mince. Season with salt and pepper.

Add a raw egg, chopped white onion, garlic, chili pepper, cream, cognac. Mix well.

Add 3-4 tablespoons of the couscous of the company "the Mistral". In principle, the addition amount of couscous depends on the liquid of the minced meat. If the stuffing turned out dense, you can add 1-2 teaspoons, and if watery, 3-4.

Cut off the green part of the leeks, split into leaves, wash under running water.

Pour boiling water, leave to soften.

Cannelloni lower into the boiling water and blanch until soft. Stuff them with carrots in Korean.

Cover the baking dish with the blanched leek leaves (when the leaf of the leek is hollow inside, it can be deployed).

Place a layer of stuffing in the form. Do not press the stuffing with a spoon much, it needs to be airy.

Then layer stuffed with carrot cannelloni.

Then layer with chicken.

To close the drooping leaves of the leeks. The top also cover the whole leaf of leek.

Form chicken casserole cover with foil. Put in a baking dish large size. Pour into a large form of water on two fingers and send all in the oven for 45 minutes at 180*

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