If you don't have serving molds and even tartlets, cook julienne in a baguette. The bread product will perfectly cope with the role assigned to it. During the baking process, the baguette will be covered with a golden crust and will become a delicious addition to the juicy filling.
Ingredients
- Chicken fillet (boiled) – 300 g
- Champignons - 200 g
- Cheese - 100 g
- Cream - 100 ml
- Onion - 1 piece
- Vegetable oil - 30 ml
- Ground black pepper - to taste
- Salt - 0,5 tsp.
- Baguette - 1 piece
- Milk - 400 ml
Step-by-step cooking recipe
Cut the boiled fillet, mushrooms and peeled onions.
Grate the cheese on a fine grater.
Fry the onion in oil until transparent.
Add the champignons and cook for 10 minutes, stirring frequently.
Add chicken fillet, cream, ground pepper, salt and simmer all together for another 5 minutes.
Cut the baguette into pieces about 4-5 cm long.
Dip each one in milk, and then squeeze out a recess with a stack.
Fill the blanks with stuffing, sprinkle with grated cheese and place on a covered baking sheet.
Bake for 10 minutes in an oven preheated to 190 degrees.
