Every hostess on the eve of the holidays racks her brains how to surprise the guests. Tried a lot of options for Olivier, "fur coats" and I want something that is tasty, fast and beautiful … You say: "It doesn't happen!" And I will prove the opposite.
It is necessary
- - Chicken fillet (skinless breast) - 3 pcs.
- - Pickled cucumbers - half a can (750 g)
- - Mayonnaise
- - Salt
- For decoration (optional):
- - Puff pastry packaging
- - Pastry cone or cola jar
- - Food coloring orange or red + yellow
- - pastry brush
- - A bunch of watercress or parsley
- - Vegetable oil 1 tbsp. the spoon.
Instructions
Step 1
Rinse the fillets, cover with cold water so that the water completely covers the breasts. Put on maximum heat until boiling, remove the foam, season with salt to taste and cook until tender for 15 minutes, over medium heat. When ready to cool, cut each breast crosswise, about 3 cm each, and disassemble it into fibers with your hands (the thinner, the softer the salad).
Step 2
While the breasts are boiling, cut the cucumbers into 0.5 x 0.5 cm cubes and send them to the salad bowl. Then add the prepared breasts and mayonnaise (about 150 grams) there. Do not salt! Mix everything thoroughly and cool. Taste enjoyment guaranteed!
Step 3
Defrost the dough. Cut lengthwise into strips 1 cm wide, form flagella, with which we wrap the cone. If there is no cone, you do not need to buy it on purpose, wash the cola can, dry it, cut off the top and bottom with round teeth and roll the cone of the required diameter.
Step 4
Grease a baking sheet with vegetable oil, dilute a few drops of food coloring with cold boiled water, brush over the "carrots" and send to the oven. Bake according to the instructions on the dough packaging.
Step 5
Fill with salad with a teaspoon just before serving. Decorate the top of the "carrot" with watercress or parsley.
