Roast poultry with egg it is simple and quick to prepare. This dish not only tastes great, but also provides a large amount of protein. It is perfect as an addition to sandwiches or as part of a charcuterie board served at family events. Serve this roast when guests visit, they will definitely ask for the recipe.
To prepare this recipe, you will need:
- 1 kg of minced chicken,
- 80 g grated parmesan,
- 80 g of Greek yogurt,
- 70 g breadcrumbs,
- 1 onion,
- 1 chives,
- 1 handful of parsley,
- 1 egg, size L or XL,
- 2 teaspoons of oregano,
- 1 teaspoon of sweet pepper,
- 1 teaspoon of cumin,
- ½ teaspoon of black pepper,
- ½ teaspoon of salt,
- ¼ teaspoon cayenne pepper.
Additionally:
- 4 eggs for stuffing,
- 2 tablespoons of wheat flour,
- dill for sprinkling.
Finely chop the onion or grate it, and cut the chives into small pieces. Also chop the parsley finely.
In a large bowl, mix the meat, Parmesan, Greek yogurt, breadcrumbs, egg and all the vegetables and spices. The mass should be uniform, elastic and fluffy.
Hard-boil the stuffed eggs, then drain, cool and peel them. Dredge them in flour and shake off any excess.
Put ¾ of the meat mass into a 35×12 cm cake tin lined with baking paper. Use a spoon to make a fairly deep groove down the center along the long side. Place the eggs in it and cover them with the remaining meat mixture. Press it well, filling any air spaces.
Place the roast poultry with egg in an oven preheated to 200 degrees Celsius for 55-60 minutes.
Remove the dish from the oven and let it cool slightly before removing the tin. Cut after completely cooling. Serve cold, preferably with horseradish or sauce and sprinkled with chopped dill.
Sources: Terazgotuje.pl
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