Chicken Stuffed with Vegetables
Start by cutting the chicken breast in half lengthwise to make 2 fillets.Next, cover it with plastic wrap and pound it using a meat mallet.Repeat this process with 3 more chicken breasts.Then transfer 2 fillets to a glass just like mine, covering the entire bottom and repeat this process with the other fillets.In a large bowl, add the eggs, the milk and the wheat flour.Season with the salt, the black pepper, the oregano and mix everything very well until fully combined.Add the shredded cheddar cheese, the grated Italian zucchini, the red bell pepper chopped into small cubes and mix again until fully combined.Next, using a spoon, add this mixture to the glasses with the chicken and wrap it over the filling.Transfer everything to a baking tray lined with parchment paper.Take to a preheated oven at 180° C (350° F) and bake for 45 minutes.Serve.
Ingredientes
- 4 Chicken Breasts
- 3 Eggs
- 300ml of Milk
- 80g of Wheat Flour
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Oregano
- 250g of Shredded Cheddar Cheese
- 1 Italian Zucchini
- 1 Red Bell Pepper
Modo de Fazer
Start by cutting the chicken breast in half lengthwise to make 2 fillets.
Next, cover it with plastic wrap and pound it using a meat mallet.
Repeat this process with 3 more chicken breasts.
Then transfer 2 fillets to a glass just like mine, covering the entire bottom and repeat this process with the other fillets.
In a large bowl, add the eggs, the milk and the wheat flour.
Season with the salt, the black pepper, the oregano and mix everything very well until fully combined.
Add the shredded cheddar cheese, the grated Italian zucchini, the red bell pepper chopped into small cubes and mix again until fully combined.
Next, using a spoon, add this mixture to the glasses with the chicken and wrap it over the filling.
Transfer everything to a baking tray lined with parchment paper.
Take to a preheated oven at 180° C (350° F) and bake for 45 minutes.
Serve.
