Casserole of vegetables with minced chicken

Description

Late summer is the time for vegetables. Vegetable casserole with minced chicken and rice – great way to cook a meat dish at the same time with a side dish: hearty, delicious, simple. Casserole turns out not only juicy and flavorful but also beautiful. Her happy to eat both adults and children.

Ingredients

Eggplant

1 piece
Zucchini

1 piece
Carrots

2 piece
Garlic

1 tooth
Figure

100 g
Chicken fillet

400 g
Parsley

20 g
Chicken egg

2 piece
Soy sauce

1 Tbsp
Black pepper
Curry
Seasoning
Soy sauce

1 Tbsp
Vegetable oil

3 Tbsp
Garlic

3 tooth
Black pepper
Chicken egg

1 piece
Cream

100 ml
Cheese

100 g

Cooking

Chicken fillet wash, cut into large pieces, grind in a blender.

Chicken meat to shift in a deep bowl, add the eggs and chopped parsley. Rice to sort, wash under running water. Boil until soft, drain in a sieve, cool and also add to the stuffing. Mix well.

Now add to the minced finely chopped clove of garlic, soy sauce marinade Teriyaki "Kikkoman"-1 tbsp., black pepper, favorite seasonings and curry. Mix well.

Ceramic baking dish (the size shape with a diameter of 27 cm and height of sides 4 cm) with small amount of vegetable oil. Put into it the prepared stuffing, spread evenly.

Vegetables wash, peel, using a knife for vegetables cut into thin strips. Carrot strips to shift into a separate Cup and pour boiling water for 1 - 2 minutes, the same can be done with other vegetables (in order for the vegetables are soft and well folded).

Every one of zucchini, eggplant and carrots twist rolls and fill center of casserole. Edge roll forms to spread the strips of pepper.

Other carrots grate on a fine grater and spread in a circle around rolls of vegetables.

Prepare a dressing of soy sauce, and garlic in a deep bowl pour vegetable oil, add the soy sauce marinade Teriyaki "Kikkoman", black pepper to taste. Finely chop the garlic and put into a bowl. Mix thoroughly.

A dressing of soy sauce-marinade Teriyki "Kikkoman" and garlic spread evenly over surface of casserole.

In a separate bowl mix the egg, cream and hard cheese grated on a fine grater.

Pour the casserole cooked in a creamy cheese mixture.

The form with the casserole put in the oven and bake at 180 degrees for 45 minutes.

The finished pudding cool slightly at room temperature. Before serving, cut into serving pieces, arrange on plates and garnish with greens. Bon appetit!

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