Butterflies packed with chicken and eggs

Ingredients for Butterflies packed with chicken and eggs

Instructions for Butterflies packed with chicken and eggs

To prepare the Butterflies packed with chicken and eggs recipe, please follow these instructions:

Boil the chicken tenderly in leachate water, 45-60 minutes.
It may be possible. Done the day before.
Pick the chicken and tear the meat into strips.

Boil the 6 of the eggs 8-10 minutes.
Arrow the eggs.

Season the mushroom in slices for 4-5 minutes in butter and mix with chopped parsley. Sprinkle with salt and pepper.


Roll the biscuit plates to 6 squares of approx. 20x20 cm.

Distribute mushrooms, chicken and whole boiled eggs on the middle of the plates. Fold the dough over the filling from all sides and put the packages on baking paper with the joint down.

Cut 2-3 scratches with a sharp knife and brush with the last egg. Sprinkle rosemary and parmesan over and behind the packages golden and crisp, about 20 minutes 200 degrees C. alm. oven.

Cut them in the middle just prior to serving, to see the egg inside. The packages taste delicious both hot and cold.

tips:
About as much pure chicken meat as mushrooms, ie 250 grams for 6 pers.