- Chicken fillet - 500 Grams
- Hams - 100 Grams
- Pepper - - To taste
- Flour - 2 Art. spoons
- Almonds - 1/4 Teaspoons
- Luke - 1 piece
- Luka - 1 piece
- Butter - 37 Grams
- Chicken broth - 1/4 Art. spoons
- Milk - 15 Milliliters
- cream - 1/4 Art. spoons (low-fat)
1. Preheat the oven to 200 degrees. Melt the butter in a saucepan. Lubricate the baking dish with melted butter. Chicken cut into cubes, bacon strips 1 cm wide. Mix the pepper, flour and almonds in a plastic bag, put the chicken in it and well bite, so that each piece of chicken is well covered with a mixture of seasonings. 2. Finely chop onion and leeks. Lay half of the onion and leeks layer on the bottom of the baking dish. Sprinkle half the chicken and bacon. Put another onion and chicken-bacon layer. Pour the remaining melted butter and broth into the mold. 3. Mix margarine and vegetable oil in a bowl and pour in the flour. Stir until small crumbs form. Add 3 tablespoons. water to the dough and mix with a knife. Knead the dough with your hands and roll into a ball. Roll the ball of dough into food film and put in the refrigerator for half an hour. 4. After half an hour get the dough out of the refrigerator, remove the food film and smoothen the dough with your hands. Thoroughly sprinkle the working surface with flour. Use a rolling knife to roll out the dough to the size of your mold, grease the edges of the mold with water, so that the dough sticks to them. Put the dough over the chicken and cover the edges. Make 3 large cuts to let out steam. Lubricate the dough with milk. 5. Bake for 1 hour or until the dough blushes, and the chicken is cooked. Remove from the oven and let stand for 5 minutes. Pour the cream into the notches on the dough and let stand for another 10 minutes, before serving on the table with vegetables to your taste.
Servings: 4