Light salad chicken and mushroom tartlets
Such a salad is very convenient because it is not required to use plates for giving. It turns out not only tasty, but also beautiful. BUT if you spread the salad on tartlets from shortcrust pastry, then the taste will be completely different.
It is worth noting that the salad can also be served in separate saucers. The salad is very juicy, tender and fragrant. is he perfect for any holiday, and if it’s beautiful decorate, then can be used as a delicious item decorating. So, for example, tartlets can be laid out on cake stand in a few nearby, decorating everything with leaves parsley.
Ingredients:
- Boat tartlets – 20 pcs.
- Chicken Breast – 1 pcs.
- Champignons – 300 gr.
- Boiled eggs – 4 pcs.
- Cheese – 200 gr.
- Sour cream or mayonnaise – 150 gr.
- Vegetable oil – 1.5 tbsp.
- Salt
Cooking process
Chicken breast is boiled in slightly salt water and cools, without taking it out of the water. The breast is freed from bones and skin and cut across the fibers. Mushrooms are cut in half, then in the form of records. Fried until soft and golden brown. It is salted.
The boiled eggs are separated proteins and yolks. Proteins are rubbed on medium grater and mixed with mushroom mass. Yolks warm up and mixed with chicken mass. Mayonnaise or sour cream is also placed here. (100 gr), and for mushrooms – 50 gr. Cheese is rubbed on a medium grater.
A layer of chicken is laid out in the tartlets, on top – mushrooms. Sprinkled with grated cheese.
It is best to make a salad before serving it directly. AT If the salad is prepared in advance, then it is necessary cover with cling film and put in a refrigerator where it can stand no more than 6 hours. If the tartlet filling stays idle more time, most likely, it’s just will not get a fresh shade, so it will not look as beautiful as it should.
