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- Ingredients
- Recipe
- Egg1 unit(s)
- Milk1 cup
- Wheat flour1 cup
- Butter2 tablespoon
- Salt1/2 to taste
- Oil16 g
- Onion1/2 unit(s)
- Tomato Extract3 tablespoon
- Chicken broth1 unit(s)
- 1 chicken breast350 g
- Boiling water350 ml
- Corn1/2 can(s)
- Parsley1/2 unit(s)
- Pasta In the blender cup, place the egg, milk, wheat flour, butter and salt.
- Beat on medium power, quickly, until obtaining a smooth and homogeneous mixture.
- Take a medium skillet, greased with a thread of oil, to the low fire, cover the surface with a small ladle of the dough and leave for 1 minute, or until the sides come loose.
- Flip with a spatula and leave for another 1 minute.
- Fry the rest of the dough, replenishing the oil in the skillet when necessary, set aside.
- Stuffing In a pan, add the oil and heat over high heat.
- Add the onion and sauté quickly.
- Add the shredded chicken and fry for 5 minutes, or until golden.
- Add the tomato paste and the Knorr chicken bouillon cube, dissolved in the boiling water.
- Cook over medium heat, with the pan covered, for 5 minutes.
- Add the corn and parsley, mix well and remove from the heat.
- Distribute the stuffing on one end of each dough, roll them up and arrange on a platter.
- Serve immediately with your favorite sauce.
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