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low carb chicken basket
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
12 servings
Vanessa Machado
@vanessamachadonutrichef- Ingredients
- Recipe
- Almond flour1/2 cup
- Chickpea flour1/2 cup
- Sweet sprinkle2 tablespoon
- Golden Flaxseed2 tablespoon
- Psyllium1/2 teaspoon
- Coconut Butter2 tablespoon
- Egg1 unit(s)
- Preparation: Mix all the ingredients with your hands until you form a single dough. Line mini Cupcake molds and bake in a preheated oven at 180 degrees for 10 to 15 minutes. Stuffing: chicken breast cooked and seasoned with onion, garlic, tomato, black pepper, salt and tomato passata. Make the sauce and then blend in the food processor until it becomes a paste. Add 1 pot of curd (I used chestnuts but you can use the traditional one) and mix well. Stuff the baskets and finish with parsley. Serve hot or cold.
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