Description
Love the portioned supply of the so-called verrine and cook it often. And lentils cook more often. Especially green small. It requires no soaking, cooks quickly. The dish is very tasty, hearty, and for a hot summer evening and a godsend. Usually in the summer here and have dinner, simple and beautiful, and on the holiday table to put shame.
Ingredients
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Chicken fillet
200 g
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Olive oil
1 Tbsp
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Paprika sweet
1 tsp
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Basil
0.5 tsp
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Salt
-
Black pepper
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Lentils
100 g
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Cheese curd
1 Tbsp
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Yogurt
1 Tbsp
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Mustard
1 tsp
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Cherry tomatoes
10 piece
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Salt
Cooking
Green lentils are good that do not require soaking. It is enough to wash under running water and boil.
Place the washed lentils in a pot with water in the ratio 1:2 and bring to a boil. To cook green lentils should be 10-15 minutes on weak fire, we'll cook it a little longer, for this recipe we need more than the cooked lentils.
Boiled lentils drain in a sieve, cool. Then place in a blender and grind, literally turn to mush.
To add to the lentils cottage cheese, salt, pepper and grain mustard, stir
Add natural yoghurt (my home) and lightly whisk. Get a thick cream.
While the lentils cooked quite enough time to cook the chicken cubes. Chicken fillet cut into pieces no larger than 2 cm.
Preheat a frying pan olive oil, place the chicken pieces, add the paprika, Basil, season with salt and pepper, fry the chicken (no more than 2 minutes). Spread the cubes on a paper towel to absorb excess oil.
Chicken cubes have cooled, the cream is ready, you can collect verrini. The cherry tomatoes cut into large cubes. On the bottom portion of the cups place a layer of sliced tomatoes, add the lentil cream, again tomatoes again cream...
The last layer should be chicken dice. Decorating to your desire and mood.
Bon appetit!!!
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