Description
This recipe is taken from Burda magazine 91g. Tried it at the same time, under the guidance of my mother's, I'm still in school! Then the mushrooms were not found, we prepared salt mushrooms. The magazine is long lost, but the recipe stuck! Try it! For a photo I apologize in advance.
Ingredients
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Chicken breast
2 piece
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Mushrooms
150 g
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Cheese
-
Salt
-
Black pepper
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Vegetable oil
100 ml
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Onion
2 piece
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Parsley
1 coup
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The dough is flaky unleavened
1 pack
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Yolk egg
2 piece
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Milk
50 ml
Cooking
Breast season with salt and pepper.
Fry the breast in vegetable oil until tender. Meat remove from the pan and cool.
Fry the cleaned and chopped mushrooms, if formed, the liquid was evaporated.
Add the onions and parsley, fry. Sprinkle with salt and pepper to taste.
Remove the pan from heat, add cheese and egg yolk, stir.
Roll out the defrosted dough, cut it into rectangles and each piece of dough spread mushroom stuffing.
Put on top of the meat.
Collapsible rolls or little as you like.
Put on a greased baking sheet seam side down. Roll the milk-yolk mixture and put it into the preheated oven. Bake for 20-25 minutes at 180-200g.
Serve hot and, as stated in the recipe, with a fresh salad!
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