1 kg of boneless chicken breast
salt and black pepper to taste
4 tablespoons of butter
1 cup of tomato puree
1 cup of milk
1 can of peas (200g)
1 tablespoon of sweet basil
For the Cestinhas:
1/2 kg of sweet potato
Vegetable oil for frying
1 kg of boneless chicken breast
salt and black pepper to taste
4 tablespoons of butter
1 cup of tomato puree
1 cup of milk
1 can of peas (200g)
1 tablespoon of sweet basil
For the Cestinhas:
1/2 kg of sweet potato
Vegetable oil for frying
Cut the chicken breasts into strips and season with salt and black pepper
In a large skillet, melt the butter and add half of the chicken strips
Fry until golden brown and remove from the skillet
Fry the remaining chicken
Add the fried chicken to the skillet with tomato puree, milk, peas, and sweet basil
Cook while stirring occasionally until the chicken is tender and most of the liquid has evaporated
Remove from heat and reserve
For the Cestinhas: Wash and dry the sweet potatoes thoroughly
Peel, but do not wash
Grate coarsely
Place in small aluminum strainer and shape into desired form
Fry in hot oil until golden brown
Invert the strainer over a work surface and gently tap to release the Cestinha
Place one portion of fried chicken inside each Cestinha and arrange on a platter with fresh lettuce
If desired, decorate with black olives and tomato slices
Serve 8 stuffed Cestinhas.
