SALTED LOAF OF BREAD AND CHICKEN

SALTED LOAF OF BREAD AND CHICKEN

Preparation Time: 80 Minutes.

Yield: 15 Portions.

INGREDIENTS

2 packs of loaf of bread

Stuffing:

2 chicken breasts

1 chopped tomato without seed

1 large onion, chopped

1 clove of chopped garlic

1 bar of chicken stock

parsley

salt

olive

1 can heavy cream

1 grated carrot

1 can of corn

chopped olives

chopped mushroom

1/2 pot mayonnaise

Coverage:

1/2 pot of mayonnaise

potato straw

METHOD OF PREPARATION

Stuffing:

Cook the chicken breasts with water, salt and chicken stock in the pressure cooker for 30 minutes.

Drain the water and shred the whole chicken.

In a pan, sauté the olive oil, onion, garlic and tomato.

Add the chicken, correct the salt if necessary, stir for a few minutes and turn off the heat.

Place the corn, the olives, the mushrooms, the cream and 1/2 jar of mayonnaise.

Assembly:

Remove the bread shells and set aside.

Line a baking tin or a baking dish with aluminum foil and line the first layer of baking tin.

Pour a little mayonnaise, add half the filling and half the grated carrot.

Place the second layer of tin bread and repeat the process until it fills the entire refractory.

Refrigerate for 30 minutes.

After the determined time, remove from the refrigerator and unmold.

Pass the remaining mayonnaise around the cake and cover with the potato straw.

FURTHER DETAILS

The shells can't be wasted. Put them in a refractory and season with olive oil, salt, oregano, black pepper, grated cheese, stir well and place in the oven. They saw delicious crunchy strips to eat with pâtés, sauces or even pure.

Bon appétit!