Name: Puffed meat snack
Prep time: 1 h
Cook time: 1 h
Yield: 6
Ingredients: Chicken fillet - 2 PC.; Bacon - 200 gram; Tomatoes - 2 PC.; Green onion - 2 Tsp; Hard cheese - 150 gram; Carbonad - 150 gram; Salt - taste; Black pepper - taste

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Puffed meat snack

1. Chicken fillet - 2 PC.

2. Bacon - 200 gram

3. Tomatoes - 2 PC.

4. Green onion - 2 Tsp

5. Hard cheese - 150 gram

6. Carbonad - 150 gram

7. Salt - taste

8. Black pepper - taste

How to cook deliciously - Puffed meat snack

1. Stage

Prepare the chicken fillet. Cut the fillet into two pieces lengthwise and beat it a little with the palm of your hand.

2. Stage

Salt and pepper the fillets on both sides.

3. Stage

Layer a suitable baking dish with bacon so that the edges hang down. I took raw pork bacon, you can use raw smoked or cooked smoked bacon. But keep in mind that carbonad and cheese are pretty salty. So be careful with the salt.

1. Stage. Puffed meat snack: Layer a suitable baking dish with bacon so that the edges hang down. I took raw pork bacon, you can use raw smoked or cooked smoked bacon. But keep in mind that carbonad and cheese are pretty salty. So be careful with the salt.

4. Stage

Lay out the chicken fillet.

5. Stage

Then diced tomato and dried green onions. You can use any herbs you like in this recipe.

6. Stage

A layer of grated cheese.

7. Stage

Carbonad thinly sliced. You can take any smoked meat or ham.

8. Stage

A layer of cheese again.

9. Stage

Tomatoes and dried green onions.

10. Stage

Chicken fillet.

11. Stage

Cover the fillets with dangling strips of bacon. Cover the form with foil and bake in a preheated oven at 180°C for 40-45 minutes. Let the ready meat cool at room temperature without removing the foil. Then put a small press on top (you can use canned pineapple jars) and put it in the fridge until it cools down or overnight.

1. Stage. Puffed meat snack: Cover the fillets with dangling strips of bacon. Cover the form with foil and bake in a preheated oven at 180°C for 40-45 minutes. Let the ready meat cool at room temperature without removing the foil. Then put a small press on top (you can use canned pineapple jars) and put it in the fridge until it cools down or overnight.

12. Stage

All that remains is to remove the foil and invert the form with the meat on a cutting board. Remove the melted and solidified fat with a paper towel and transfer the appetizer to a serving dish. Slice and serve to guests.