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Baton stuffed with tunisian chicken
1 serving
Cut the chicken into small pieces, fry in heated butter, add ground almonds, parsley and dill greens, tarragon, crushed mint and mix well. Cut the dried loaf along the floors and, taking out the pulp, mix it with meat, lemon juice, broth, ketchup, ground pepper and salt. Fill the loaf halves with this mince, combine them, put on a plate, pour over the broth and ketchup and let the liquid soak up. Serve on a serving plate, sliced, with a salad of fresh vegetables.
Cut the chicken into small pieces, fry in heated butter, add ground almonds, parsley and dill greens, tarragon, crushed mint and mix well. Cut the dried loaf along the floors and, taking out the pulp, mix it with meat, lemon juice, broth, ketchup, ground pepper and salt. Fill the loaf halves with this mince, combine them, put on a plate, pour over the broth and ketchup and let the liquid soak up. Serve on a serving plate, sliced, with a salad of fresh vegetables.
chicken - 300 g, loaf - 1 pc., parsley greens - 2 tbsp. spoons, butter - 100 g, almonds - 0.5 cups, lemon - 0.3 pcs., chicken broth - 0.75 cups, ketchup - 0.6 cups, or Krasnodar sauce - 0.6 glasses, mint - 2-3 leaves, tarragon leaves - 0.25 tsp, dill to taste, black pepper to taste, salt to taste
