Chicken boats with liver filling
Description
The recipe won't take much time. If you don't want to bother with the "boat" shape, simply make a side slit in the fillet and stuff it into the "pocket." It won't affect the taste at all—it will be delicious. Serve hot.
Instructions
- 1
Step 1
Place the fillet in icy salted water while preparing the filling. This will keep it very juicy.
- 2
Step 2
Slice the mushrooms into small pieces and sauté until lightly browned. Then add the chopped onion and cook for a few more minutes. Add the grated carrots and simmer, stirring occasionally, until the carrots are tender.
- 3
Step 3
Add a salted cucumber, cut into small cubes. Simmer for a couple of minutes. Add finely chopped chicken liver and sauté everything together until the liver is almost cooked. Season with salt and pepper to taste. Cool the filling and add a couple of tablespoons of sour cream. Mix well.
- 4
Step 4
Remove the fillet from the water and dry it thoroughly. Make a lengthwise cut, then, using a small sharp knife, make incisions on both sides to create a pocket for the filling, so that the whole structure resembles a boat. Place it into a greased baking dish.
- 5
Step 5
Fill the "boats" with the filling. Brush the edges with sour cream. Bake in a preheated oven at 200 degrees until golden brown. Shortly before done, sprinkle with grated cheese and let it melt. Check the doneness of the fillet—the juice should be clear when pierced, and the fillet should be opaque throughout.
- 6
Step 6
Serve immediately, accompanied by fresh vegetables and herbs.