multicolored tagliatelle with fresh sauce
147 recipes
chicken terrine with peppers and olives
ingredients
servings
4
Chicken breast
400 grams
Yellow peppers
300 grams
Grated Parmesan cheese
3 spoons
Eggs
1 unit
Egg, egg white
2 unit
Philadelphia spreadable cheese
150 grams
Green olives
60 grams
Garlic
1 wedge
Iodized salt
to taste
Black pepper
to taste
single courses from Italy
chicken terrine with peppers and olives
chicken terrine with peppers and olives
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Omelet with chicken, peppers and olives.
preparation
step 1
Toast the peppers in a pan or in the oven.
step 2
Carefully remove skin, removing the skins now burnished, seeds and filaments and cut it in cubes. Also Cut the chicken breast into small cubes little ones and transfer them in a large bowl.
step 3
Add the sliced olives, Parmesan, cream cheese spread. Then add garlic clove and squeezed a whole egg.
step 4
Combine the diced pepper to the mixture which was previously prepared, taking care to mix everything. Whip 2 egg whites very stiff peaks and add to mixture.
step 5
Pour the whole leveling with care in a silicon mold. Cover it with aluminum mold and place in a preheated oven, ventilated at 180 ° C for about 50 minutes.
step 6
Halfway through cooking, removed the sheet to allow the browning bowl properly. Let cool and serve perfectly sliced with the preferred contour.
