Description
Simple! Fast! Delicious! And spring-easy Child... this dish is especially likely to taste.
Ingredients
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Chicken breast
300 g
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Zucchini
2 piece
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Bread
50 g
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Shallots
1 piece
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Milk
300 ml
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Rosemary
2 sprig
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Marjoram
1 sprig
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Vegetable oil
2 Tbsp
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Soy sauce
1 Tbsp
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Parmesan
2 Tbsp
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Parsley
1 Tbsp
Cooking
Chicken breast slice and "marinate" with the shallots, rosemary and marjoram in milk (150 ml) for 1 hour. In the recipe, the original chicken is marinated in dry white wine, but I adapted this recipe for the "needs" of his family... so soaked the chicken in milk!
The bread crumb to soak in the remaining milk.
To prepare the stuffing. Skip the chicken meat through a meat grinder (or chop in a blender), add the squeezed bread from the milk, 2 tbsp of grated Parmesan cheese, soy sauce and chopped parsley and rosemary. Mix well.
To form from the resulting minced small meatballs (about the size of a walnut). You should get 15-16 PCs.
Zucchini cut into fairly thick slices 1-1,5 cm As in the photo...
You will need wooden skewers. Strung on each skewer 3-4 meatballs alternately with zucchini slices; begin and end "kebab" circle zucchini. You will get 4 skewers with 4 meatballs each (16 pieces) or 5 skewers-3 meatballs, as I have (15) Depends on the size of the skewers...
Lay on the prepared skewers in a baking dish. Drizzle with olive oil.
Bake in a preheated 180 C oven for about 25-35 minutes. I baked the first 25 minutes in a normal oven and the last 10 minutes, turn on the convection mode.
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