Ingrédients
Poulet poitrine1 piece- Onion, chopped1 piece
- Carrot, grated1 piece
Poivron vert1 piece- Corn, about half a can75 grams
- Cilantro, chopped0.3 bunch
- Slices of toast bread10 slices
- Mozzarella cheese, grated0.3 cup
- Garlic cloves2 cloves
- Chicken broth cube, Maggi1 cube
- Teaspoon of salt1 teaspoon
- Teaspoon of black pepper1 teaspoon
- Teaspoon of cumin1 teaspoon
- Teaspoon of spices1 teaspoon
Yaourt2 tablespoons
Fromage à la crème3 tablespoons
Mayonnaise2 tablespoons- Can of cream1 can
Huile0
Mesures
- 1
Boil the chicken breast and then shred it.
10 minutesMatériel requis:
Marmite - 2
Sauté the onion in some oil and add the garlic, then the shredded chicken breast.
5 minutesMatériel requis:Marmite - 3
Add the salt, black pepper, spices, Maggi, and cumin.
2 minutes - 4
Add the grated carrot, green pepper, and corn, and stir until all ingredients are mixed.
3 minutes - 5
Add the cilantro, stir, and turn off the heat on the mixture.
2 minutes - 6
To prepare the sauce, mix all its ingredients in a bowl and blend well.
5 minutesMatériel requis:
Bol de mélange - 7
Cut the edges of the toast slices and arrange them in a single layer in the baking dish, then add a little sauce, followed by the chicken mixture, and sprinkle with mozzarella cheese.
5 minutes - 8
Place the second layer of toast, then pour the remaining sauce, and bake in the oven for 10 to 20 minutes until golden brown on top. Enjoy your meal!
20 minutesMatériel requis:
Four
Faits nutritionnels
Poulet poitrinepour 100gPoivron vertpour 100gYaourtpour 100gFromage à la crèmepour 100gMayonnaisepour 100gHuilepour 100g* 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.