Chicken Paupiettes (ye ri Kwon, Ali)

- Chicken Paupiettes with Bruessels

*Materials

200g cabbage

60g ground beef

Some parsley

sage powder 1Ts

olive oil Chopped

onion

Three pieces of chicken breast

Salt and pepper

Bacon, Chapter 2

1 cup chicken stock

 

*Direction

1. Pay a little boiled cabbage, parsley, breadcrumbs, sage, Powder, put a mixture of ground beef.

2.In heated pan with olive oil, roasted onions wearing, then tries to make the contents mixed with bread crumbs mixture.

3. Cover chicken meat hammer on the plunger to the bash raepeul wide side, then salt and pepper to the liver.

4. Three sections of the content that you created, then topped with chicken breast on top of a circle into a ball, then who indeed fixed, then the shape will keep raepeurossaseo.

5. Raise heat to raise the color pan roasted bacon grease over alleviate the leaves.

6. Brown chicken in bacon grease so that the balls cooked, then put ease.

7. Put the pan burns itself Cognac things to be scratching naemyeo digeulreyijeu 1Ts after frying.

8. Bacon, boiled cabbage, cooked, insert the cover and after 7 minutes, then put the chicken stock and put the ball better cook 7 minutes.