Wound Of Chicken in Microwave

WOUND OF CHICKEN

1 Egg white

3 supreme of Chicken (Breasts)

100 cc of Cream (Cream)

Spices to taste, Go out, Pepper and Nutmeg

Sweet paprika, (If you want)

FILLING

BOILED AND WELL CUT SPINACH

1 ONION REHOGADA (IN MICROWAVE I KNOW REHOGA IN 4 MINUTES)

1 RED PEPPER TO THE NATIVE IN PLASTERS

2 HARD-BOILED EGGS

100 GRAMS OF GRATED CHEESE

SALT - PEPPER - NUTMEG -

1 WHITE WINEGLASS (IF YOU WANT)

PREPARATION:

IT PROCESSES THE SUPREME ONES OF CHICKEN WITH THE EGG WHITE, (IN the Thermomix, the Procesadora, the Turmix, etc)

THEN TO ADD THE CREAM, SALT AND PEPPER.

PLACE ON THE TABLE A BIG SHEET OF ROLE MOVIE or TRANSPARENT ROLE DUSTED WITH SWEET RED PAPRIKA.

TO EXTEND THE MASS OF CHICKEN LEAVING IT OF 1CM. THICKNESS AS IF IT WAS A MATAMBRE.

IT DISTRIBUTES ABOVE THE FILLING, (ALSO IT IS POSSIBLE TO PLACE HIM IN SUBSTITUTION OF THE SPINACH, HAM, CHEESE, OLIVES, SWEET RED PEPPERS),

THERE COILS TO (WIND) FIRM GOOD MOVIE BEING HELPED BY THE ROLE,

THEN WRAP IN MORE ROLE MOVIE.

PLACE WOUND IN A MOLD, PERFORATE THE ROLE WITH A KNIFE AND TO SPILL ABOVE THE WINE.

TO PLACE IN THE MICROWAVE IN MAXIMUM OR 100 % OF POTENCY IN THE KITCHEN THAT I KNOW THIS ONE USING,

HE COOKS 20 MINUTES, TURNING ROUND TO HALF OF TIME,

IT WITHDRAWS THE CURLED ONE AND ALLOWS TO COOL IN CASE OF WANTING TO EAT COLD COLD,

BUT TO ALLOW IT TO REST 5 MINUTES, SINCE IT IS POSSIBLE TO CUT IN TRACKS, WHICH ARE ACCOMPANIED ON MAYONNAISE (MAYONNAISE) PREPARED WITH CIBOULETTE. (CHIVE)

THIS RECIPE IT HAS TO BE GRATEFUL TO SUSANA DARK BROWN OF ANSOLA,

KITCHEN INSTRUCTOR OF MICROWAVE, FROM VIEDMA, RÍO NEGRO, ARGENTINA, A SUBSCRIBER WHO SENDS TO US THIS EXCELLENT RECIPE.