INGREDIENTS
- Pionono mass:
- – 6 eggs.
- – Sugar 70 g (5 tbsp).
- – Honey 1 tbsp.
- – Self-rising flour 90 g (5 tbsp).
- – Walnut flour 20 g (1 tbsp).
- Pesto:
- – Parsley 50 g.
- – Basil 1 plant.
- – Garlic 3 cloves.
- – 100 cc oil.
- Stuffed:
- – Cream cheese 290 g (1 pot).
- – Boiled hen 250 g.
- – Chopped walnuts 50 g.
- – Salt and pepper.
- – Roasted purple bell pepper.
ROLLED CHICKEN PIONONO with parsley and basil pesto, hen filling, walnuts, cheese and roasted bell pepper
PROCEDURE:
For the pioneer:
1. Beat the eggs with the sugar and honey, after they attain the purpose, take away and fold within the beforehand sifted dry components.
For the pesto:
1. In a mixer glass, place all of the components and blend, lastly add some chopped walnuts.
For the filling:
1. Boil a hen, when it’s processed and add the cream cheese, if obligatory add a little bit of the cooking broth.
2. Combine all this with the pesto and assemble.
