This recipe belongs to Blanca Cotta but as I like enough his kitchen, I have changed cosituated someone to him but it is of his belonging.
And here I keep it so that you see it" and be able to copy it when you want

SABROSURAS OF CHICKEN
It is possible to do also with graffito, or another bird

Before you should wonder it, already I am answering you. It is clear that the word exists sabrosura in the dictionary! It derives of tasty and it is the result of cooking the everlasting plates...: but in a different and delightful way! Test this recipe with pechuguitas of chicken and later you tell me.

Ingredients:

6 chicken supreme ones, without skin or bones


A small mushrooms bottle to the native
(OR HIS EQUIVALENT FRESH AIR)


150 grams of sweet ham (stew)


1 bowl of coffee of thin grated cheese


2 parsley spoonfuls picadísimo


1 onion picadísima


100 grams of green olives descarozadas and cut in rodajitas preferably that have no anchovies inside.


1/2 red sweet red pepper, cut in cuadraditos


salt, pepper and nutmeg A GUSTO


A well-worn egg


A canister or bag of frozen of vegetables window box, that we will attack it with the butter (fat)


fat 100 GRAMS


A CLOVE OF GARLIC


A Laurel sheet


Role fat or sulfurizado, role aluminum and dividers of freezer NECESSARY QUANTITY.

I SPEND 1 (10 MINUTES)

Take from the supreme ones the skin. It rejects all fat, nerves and undesirable (the hanging pechuguitas keep them for another preparation). If the supreme ones were very thick, divide them along in two halves. Coloqua a half between two dividers of freezer and them squash to perfect them, being careful not to break them. This way they will become more flexible and will turn out to be easier to coil them to shut the filling up.


I SPEND 2 (15 MINUTES)

It drains the mushrooms and córteaos in tajaditas vertical. Place them in a bowl. Agreguale the cut cooked ham, the onion, the parsley, the grated cheese and the olive rodajitas. It mixes with a holder while you add, of to little, the egg beaten up to forming a thick but humid filling. If you needed, add a bit more of well-worn egg; and, if it was very slack, put more grated cheese. It seasons to your taste.


I SPEND 3 (30 MINUTES)

It places on the table a filet of breast, seasoned with salt. Put in the center a good portion of the filling. It distributes above a few sweet red pepper cuadraditos. It coils the filet shutting the filling, good up apretadito (like a wrapped child). It arms in the same way other arrolladitos, without forgetting you of the sweet red pepper bits so that they turn out to be more coloring. Season them to taste with mill pepper.

I SPEND 4 (40 MINUTES)

It places on the table a rectangle of role fat, sulfurizado, put a chicken rollito on the role and wrap it pressed. Press the ends of the role and double them down. It proceeds this way with the rest of the arrolladitos. It supports now on the table a rectangle of role aluminum, arval, and place in him a chicken paquetito and wrap it in the aluminum, fitted, twisting well the ends. Arming this way the remaining ones.

I SPEND 5 (60 MINUTES)

Set to boil abundant water with salt in a casserole. Throw in the boiling water the paquetitos to him and cook slowly 20 minutes. While, you melt in a frying pan 100 grams of fat or butter with a beaten clove of garlic and a sheet of laurel. Add the drained window box and attack it. It flavors with salt, pepper and nutmeg. It unrolls the pechuguitas, cut them in oblique tracks and serve with the window box.

I hope that they should have left the richest!!! also stay very rich accompanied by rice basmati boiled and flavored with butter, nutmeg and cut parsley.

STUFFED CHICKEN TO THE ARGENTINE STYLE