Chicken Tray with Bread

حمدان الخليفيCuisinier

Ingrédients

• Chicken, minced
  0.5 kilogram
• One large onion, chopped or grated
  1 piece
• 5 cloves of garlic, crushed
  5 cloves
• One green bell pepper, finely chopped or grated
  1 piece
• Carrots, grated
  3 pieces
• White cheese, grated or in small cubes
  1 cup
• Huile Végétale
  1 tablespoon
• Salt and black pepper to taste
  0
• 1.5 loaves of bread, cut into small pieces
  1.5 loaves
• Crème
  300 grams
• Fromage à la crème
  5 teaspoons
• Eggs
  4 pieces
• Water, or as needed
  1 cup
• Salt to taste
  0

Mesures

1. 1

   Place the onion in a frying pan, add the oil, and sauté until slightly softened.

   Matériel requis:

   Poêle à frire

   5 minutes
2. 2

   Add the chicken and stir with the onion until its color changes, then add the garlic and stir briefly.

   5 minutes
3. 3

   Add salt, spices, and finely ground black pepper, then cover the pan for 5 minutes.

   5 minutes
4. 4

   Add the carrots and bell pepper, stir the ingredients, then cover until the moisture evaporates.

   5 minutes
5. 5

   Turn off the heat and add the white cheese, stirring gently so that the cheese does not melt.

   5 minutes
6. 6

   In a medium tray, cover the bottom with half of the bread, then add the chicken, followed by another layer of bread.

   Matériel requis:

   Plateau

   5 minutes
7. 7

   In the blender, combine the cream, cream cheese, eggs, and water, and blend well. Pour the mixture evenly over the tray.

   Matériel requis:

   Blender

   5 minutes
8. 8

   Place the tray in the preheated oven and bake for 20 to 30 minutes or until the top is golden brown. Cut and serve hot.

   30 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Huile Végétalepour 100g

Énergie884 kcal

Lipides totaux100 g

Crèmepour 100g

Énergie340 kcal

Protéines2 g

Lipides totaux36 g

Glucides3 g

Sucres totaux3 g

Fromage à la crèmepour 100g

Énergie342 kcal

Protéines6 g

Lipides totaux34 g

Glucides4 g

Sucres totaux3 g

* 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