stuffed chicken cutlet

stuffed chicken cutlet

  • chicken scallop
  • Onion 1
  • Soft-paste cheese
  • parsley 
  • Cicer Arietinum
How to prepare
  • Place the piece of scallop between two plastic bags and beat it with the hammer until it becomes thin, then sprinkle it with a little salt and black pepper, then spread it with soft cheese and add the parsley and then roll it
  • Transfer the scallops in a little oil and butter until they turn red on all sides, then add the onion, salt and black pepper, cover them and transfer them well with the scallops over the heat soft.
  • Add the chickpeas (well cooked) and 3/4 cup of water, then cover them and let them boil for about 10 minutes, then add a few parsley.

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