Description
The Queen of autumn, the pumpkin, will decorate any dish and give it some holiday touch... this, once again, I was convinced, when baked the cheese cupcake with chicken and vegetables.
Ingredients
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Chicken fillet
350 g
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Pumpkin
220 g
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Flour
144 g
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Chicken egg
2 piece
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Sour cream
50 g
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Mayonnaise
50 g
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Dutch cheese
70 g
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Leavening agent
1 tsp
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Butter
50 g
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Vegetable oil
2 Tbsp
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Green peas
70 g
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Spices
-
Salt
-
Black pepper
Cooking
Chicken fillet wash, dry and cut into thin slices dlinnenkie. Fry in vegetable oil. Fillet salt and pepper to taste. Cool.
Half raw pumpkin grate on a medium (or small) grater and set aside. The second half you bake in the oven or microwave. I baked it in the microwave for 2 min. (power 750 W). Pumpkin should not be too soft, it needs to be preserved in the sliced form. Cool the pumpkin and cut into small cubes.
Beat eggs with salt.
To the eggs add the softened butter, sour cream and mayonnaise ( I used olive mayonnaise "Maheev"). Beat with a mixer again.
Add to Creamed mixture the flour sifted with the baking powder, mix until smooth with a spatula or spoon. The dough is obtained as thick cream.
Add to the dough 50 g grated cheese (20 grams of cheese will need it later) and chicken slices. Mix well.
Now add the vegetables to the dough – defrosted green peas (I added canned green peas, pre-drain the liquid), sliced pumpkin, spice or spices to taste (I added Italian herbs). Mix gently. Instead of spices, add a little chopped pieces of dried tomato.
Form (I have a Teflon 29*10) vystelit baking paper, grease with oil, put the dough and smooth its surface.
On top spread the grated pumpkin. Bake in a preheated 180 C oven for about 40-45 minutes (until dry matches).
After a time sprinkle the remaining grated cheese muffin (20 grams) and place in the oven for another 5-10 minutes so the cheese melted. Allow to cool.
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