Description
Terrine of chicken fillet with rice balls, stuffed olives, and almonds. Delicious, simple and very beautiful.
Ingredients
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Chicken breast
2 piece
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Chicken egg
1 piece
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Onion
1 piece
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Bread crumbs
3 Tbsp
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Sour cream
2 Tbsp
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Salt
-
Black pepper
-
Basil
-
Thyme
-
Figure
100 g
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Cheese
50 g
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Olives
10 piece
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Almonds
50 g
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Tomato
1 piece
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Garlic
2 tooth
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Olive oil
1 Tbsp
Cooking
Grind in a blender fillet of chicken breast with onions, add the egg, 1 tablespoon bread crumbs, sour cream, salt, pepper, spices to taste. Again all knead until smooth.
Terrine form of grease and sprinkle with breadcrumbs. Half chicken put into a form.
Boil the rice until al dente. In rice, grate the cheese and mix well.
Black olives, pitted stuffed with almonds.
Roll out 8 balls of rice, putting in one each of the olives with almonds. Put rice balls on a layer of stuffing.
Put the remaining stuffing. Flatten. Sprinkle with the breadcrumbs.
And now prepare sun-dried tomatoes. For the tomato cut slices.
Garnish with tomatoes surface terrina. Sprinkle on top the finely chopped garlic, black olives and grated almonds. Sprinkle with freshly ground pepper. Pour olive oil.
Bake in preheated to 180 degrees oven for about 50 minutes.
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