breast of chicken without bones and skin – 1 kg of
carrots – 3 pcs.
onion, finely chopped – 1 cup
Parmesan cheese, grated – 1/2 cup
* sauce English – 1 tsp.
tomato paste – 3 tbsp. spoon
broth chicken – 1 cube of
olive oil – 1/2 cup of
bay leaf – 1 pc.
ground black pepper
Boil chicken in water with a bay leaf and carrots, chicken and carrot pulp mince.
Puree to combine with 1 cup of cooked breasts prepared with broth and bouillon cubes, diluted in a small amount of boiled water.
Onions fried with butter until golden brown, add the puree of chicken, mix thoroughly, put the tomato paste, boil, add the English sauce, salt and pepper.
Then shift in fireproof dish, sprinkle with grated cheese and bake in the oven for 20 minutes.
Serve with boiled rice and french fries.
The carrot sauce can add a few slices of banana and boil it for 1-2 minutes.