Description
Have you had that you cooked the chicken part of the meat added to the soup, and the other part where? In a salad.. Because chicken soups I make often, but my son does not like large amounts of meat in soups, my salads are boring! And here was just gorgeous out where this meat to use! A roast is not ashamed not that my husband for dinner, submit it on the table and guests serve beautifully!
Ingredients
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Chicken breast
200 g
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Onion
1 piece
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Mushrooms
200 g
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Tomato
2 piece
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Butter
40 g
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Flour
1 Tbsp
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Milk
200 g
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Cheese
200 g
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Salt
-
Black pepper
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Yolk egg
1 piece
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Puff pastry
0.5 pack
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Vegetable oil
Cooking
To start, fry in hot vegetable oil the chopped onion and mushrooms for 3 minutes. Add to them sliced cooked chicken breast. Stir. Turn off the pan.
In a saucepan melt butter, add flour. Good flour rubs. Pour in the milk and ovarium milk until boiling and dissolve all the lumps (constantly stir with a spatula or whisk). Add 170 grams of cheese, diced or grated. Stir until dissolved cheese. The sauce is ready.
Evenly distributed our chicken on the griddle. Tomato cut into slices and spread on the chicken. Pour all the sauce.
The puff pastry slightly to roll out. Cut in the shape of a circle with a diameter of from our frying pan. Cover the dough hot. To do the test on a few cuts. Grease yolk, sprinkle with remaining grated cheese and optionally aromatic herbs. Bake in a preheated 180 degree oven for about 20 minutes.
Take out the roast from the oven and immediately served to the table! All a pleasant appetite!!!
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