Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products: boil the eggs, wash the chicken well
Step 2:
Let's start freeing our chicken from the bones - everything is not as difficult as it seems at first glance. You need to start from the back, gradually separating the meat from the bones and cutting the joints of the thigh and wing
Step 3:
Take out the femur, as if turning the meat inside out, leave the shins
Step 4:
Do the same with the second half of the chicken
Step 5:
We continue to gently pry the meat in the direction of the dorsal bones, leave the chicken fillet on the skin, and take out the dorsal skeleton
Step 6:
That's how the chicken is resting in a relaxed state)
Step 7:
Salt, pepper, add your favorite spices, I sprinkled a little Provencal herbs and add a little vegetable oil. Let's leave the chicken alone for a while to marinate
Step 8:
In vegetable (can be in butter) oil, fry the onion until golden brown
Step 9:
Add buckwheat and fry everything together a little more
Step 10:
Now we set the buckwheat to cook, add 200 ml of water and cook until ready
Step 11:
Fry the mushrooms. I still have frozen porcini mushrooms from autumn, but you can take any mushrooms - champignons, oyster mushrooms, etc. In any case, it will be delicious. You can even do without them
Step 12:
Grate cheese on a coarse grater
Step 13:
Prepare the filling - cheese, buckwheat, mushrooms mix, add raw egg
Step 14:
That's what kind of filling I got. But there are a lot of options, it all depends on your mood, imagination and products in the refrigerator)
Step 15:
Spread half of the filling, boiled eggs on top
Step 16:
Another layer of filling
Step 17:
Carefully sew up, lubricate the top with a little vegetable oil and put it in the preheated oven until ready.
Step 18:
That's what a beauty turned out!!!
Step 19:
And in the section
We liked this dish both hot and cold. Surprise your guests and they will definitely ask for a recipe, because it's very tasty! Try it!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Herb Mixture - 259 kcal/100g
