Chicken Breast Cake

Name: Chicken Breast Cake
Ingredients: 2 small chicken breasts, about 1 kg each or; 1 large chicken breast, about 1800g; 3 tablespoons of butter or margarine; 1 cup of chicken broth; 2 French shallots, peeled; Salt and black pepper to taste; 2 raw eggs; 1 red bell pepper; 100g of cooked ham, diced; 3 cooked carrots; 2 hard-boiled eggs; 2 sausages

1
2 small chicken breasts, about 1 kg each or
2
1 large chicken breast, about 1800g
3
3 tablespoons of butter or margarine
4
1 cup of chicken broth
5
2 French shallots, peeled
6
Salt and black pepper to taste
7
2 raw eggs
8
1 red bell pepper
9
100g of cooked ham, diced
10
3 cooked carrots
11
2 hard-boiled eggs
12
2 sausages

Ingredients

1
2 small chicken breasts, about 1 kg each or
2
1 large chicken breast, about 1800g
3
3 tablespoons of butter or margarine
4
1 cup of chicken broth
5
2 French shallots, peeled
6
Salt and black pepper to taste
7
2 raw eggs
8
1 red bell pepper
9
100g of cooked ham, diced
10
3 cooked carrots
11
2 hard-boiled eggs
12
2 sausages

Directions

1
Cut the chicken into small pieces
2
Season with salt and black pepper
3
Baste with a little melted butter or margarine
4
Place in a pan and fry until the chicken is tender, adding a little broth and remaining butter as needed
5
Debone, remove the skin, and grind through a meat grinder
6
Mix with moist shallots, squeezed well, raw eggs, and season with salt and black pepper to taste
7
Mash well until a uniform mixture is obtained
8
Line an English muffin tin (22.5cm long) with aluminum foil
9
Grease the foil
10
Lay a layer of chicken breast mixed with bell pepper, ham, and carrot
11
Top with 2 hard-boiled eggs, one on top of the other
12
Lay another layer of ground chicken and then the sausages side by side
13
Add more layers of chicken, pressing down firmly
14
Cover with aluminum foil and bake in a water bath in an oven at moderate heat (170°C) for about 1 1/2 hours
15
Unmold and serve warm or cold, serving 4 to 6 portions