Meat dishes

Multi-layer roast chicken, mushrooms and spinach

Multi-layer roast chicken – a good option for a tasty, interesting meat snack. The cookies, according to this recipe, combine tender minced chicken, spinach, mushrooms and cheese. Agree, the perfect taste combination. It is good both for slicing and for a sandwich.

Multi-layer roast chicken – ingredients

  • For meat mass:
  • Chicken fillet – 1 kg.
  • Eggs – 2 pieces.
  • Round buns – 2 pieces (soaked in milk or broth).
  • Seasoning for chicken (favorite) – 1 tsp.
  • Garlic – 2 cloves.
  • For the spinach mass:
  • Spinach (frozen chopped) – 450 g.
  • Flour – 1 tsp.
  • Garlic – 3 cloves.
  • Salt pepper.
  • For the mushroom mass:
  • Mushrooms – 700-800 g.
  • Onion – 2 medium pieces.
  • Salt pepper.
  • Additionally:
  • Cheese – 200 g.

Multi-layer roast chicken – recipe

Meat mass

Grind the fillet with breadcrumbs, add eggs, spices, squeeze the garlic (can be replaced with ½ teaspoon of dried garlic). Mix well and beat the minced meat. We put the meat in the refrigerator.

Mushroom mass

Wash the champignons well, cut them finely, fry them in oil until the water evaporates completely.

Cut the onion into small cubes, add to the mushrooms, fry until the onion is soft. At the end, salt, pepper, mix. Transfer to a bowl until completely cool.

***If desired, the finished mushrooms can also be ground.

Spinach mass

Defrost the spinach in a colander. Pour a little oil into a heated pan, lay out the spinach, add garlic, salt and pepper, fry for 5-7 minutes. Sprinkle flour on top and mix well so that there are no lumps. Transfer the spinach to a bowl until it cools completely.

We collect

Line a cake pan (30×10) with parchment. Wet your hands in cold water. Put a third of the meat mass on the bottom, smooth the surface. Place the mushrooms on top, level them, and press them down with a spoon.

Place the second third of the meat mass on top of the mushrooms, level it, spread the spinach on top, level it. Grate the cheese on top, cover everything with the rest of the meat, level it, and lightly press it down. Grease the top with oil (with a brush).

Bake in the oven at a temperature of 180 degrees for about 70 minutes (“top-bottom” heating function).

If the meat is very burnt on top, cover it with foil.

Remove from the oven, cool, put in the refrigerator for 6-8 hours.

We cut it, serve it to the table.

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