Stuffed shells in sauce

4 servings
1 hour 25 min

Start with the filling. Let the water with the breasts boil over a high heat, reduce the heat to moderate and add peppercorns, shoplifter, salt, herbs to the broth. Cook the breast for a few more minutes. Meanwhile, sauté the crushed onions and finely grated carrots. Boil hard-boiled chicken eggs. All these ready-made ingredients - chicken breasts, some sautéed onions, carrots and chicken eggs - can be turned into minced meat with a blender, or you can chop the breast with eggs as finely as onions and carrots, mixing everything by hand. Then you need to stuff the shells and put them on the bottom of a deep baking dish, pour chicken broth at least 2/3 the height of the shells. Leave about 200ml of stock for the sauce, but if there is not enough stock for the shells, add water to them. Bake the dish in the oven until the shells are ready according to the instructions on their packaging or about 15 minutes at 200 degrees. At this time, for the sauce, boil the mushrooms in the chicken broth until tender. Add the rest of the sautéed onions and carrots, cream. Bring the mixture to the consistency of the sauce in a blender. Then bring the sauce to a boil and add the finely grated cheese, fresh chopped dill, stir slightly. Now that all the components of the dish are ready, you can serve it at the table. For serving, it is convenient to use a wide dish, placing a saucepan with sauce in the middle of it, and arrange stuffed shells around it. Enjoy your meal!