INGREDIENTS
- – Breasts 4 models
- – Fennels 2 models
- – Carrots 2 models
- – Cream cheese 300 g
- – Fennel hairs c/n
- – Zucchini lower into skinny slices 3 models
- – Very high-quality onion 2 models
- – Lemon juice c/n
- – Oil c/n
Breasts filled with carrot and fennel, accompanied by a really recent salad with onion and zucchini.
PROCEDURE:
1. Lower two breasts into three every, in order that they’re very skinny.
2. Coarsely grate fennel and carrot, season with salt, pepper and an egg.
3. Stuff the breast with the fennel and carrot and roll it up as if it have been a mini matambre.
4. Brown it spherical and spherical in a pan and end cooking in it.
5. Put together a chilly cream with cream cheese and finely chopped fennel hairs.
6. Serve with a salad of thinly lower zucchini and finely lower onions, all uncooked within the type of a salad. Seasoned with oil and lemon.
