Turbantini Al Pollo

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Appetizers & Snacks
Cuisine European
Servings (Default: 2)

Ingredients

  • 4 beefsteak tomato (s)
  • 300 g chicken breast fillet (s)
  • 100 g cream
  • 1 egg white
  • Thyme, marjoram, basil, cili powder, a pinch each
  • 1 spring onion (s)
  • 2 large zucchini
  • Parmesan, grated
  • olive oil
  • salt and pepper
Turbantini Al Pollo
Turbantini Al Pollo

Instructions

  1. Chop the chicken breast and finely chop in the blender with the finely chopped spring onion. Put in a bowl and season with salt, pepper and the herbs. Add chilli to taste. Mix well with the cream and then with the egg white.
  2. I cut off a third of the tomatoes, the flower base. Core the remaining two thirds of the tomato and sprinkle the inside with a little salt and pepper. I put a leaf of basil in there. Then cut the zucchini lengthways, as thinly as possible, on the cutting machine so that you have 16 beautiful slices.
  3. Place 3 slices next to each other, slightly overlapping or in a “tile-shaped” manner. The 4th disc in the middle as reinforcement. Then distribute a quarter of the meat filling in the middle on half of the zucchini surface. Then roll up and place on edge in the tomatoes.
  4. Put in a baking dish, drizzle with oil and sprinkle well with parmesan.
  5. Cook preheated to 200 ° in the oven for approx. 20 minutes.
  6. You could perhaps make it with smaller tomatoes, smaller zucchini and the same filling as a starter for several people.

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