Chicken Goulash Fingers

ريم فقوسةCuisinier

Ingrédients

• Half a kilogram of goulash dough
  0.5 kilogram
• Half a cup of ghee, melted
  0.5 cup
• Half a kilogram of chicken breast, cut like shawarma
  0.5 kilogram
• 2 carrots, sliced thinly
  2 pieces
• 2 green peppers, sliced thinly
  2 pieces
• 1 large onion, sliced thinly
  1 piece
• 1 tomato, diced
  1 piece
• Salt and black pepper
  0
• 1 tablespoon of olive oil
  1 tablespoon
• 1 egg
  1 piece
• Half a cup of yogurt
  0.5 cup

Mesures

1. 1

   In a pot over heat, fry the chicken slices for 5 minutes, add the onion and stir for 2 minutes, then add salt, pepper, and olive oil, followed by the pepper slices and stir for 2 minutes. Add the tomato and carrot slices and stir quickly, then turn off the heat.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   Brush every 3 sheets of goulash with ghee and place a quantity of the filling, roll tightly like a roll, then arrange in a tray and cut into three parts, and pour the yogurt and egg mixture over them.

   10 minutes
3. 3

   Place the tray in the oven at 170 degrees.

   Matériel requis:

   Four

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques