8 boneless chicken breasts, morning-cured
4 eggs
2 1/4 cups (cha) of milk
Salt to taste
4 tablespoons of olive oil
2 tablespoons of oregano
200g of mozzarella cheese, shredded
200g of salami, sliced and cut into strips
Acessory
Refrigerator of 35 x 22.5 cm
8 boneless chicken breasts, morning-cured
4 eggs
2 1/4 cups (cha) of milk
Salt to taste
4 tablespoons of olive oil
2 tablespoons of oregano
200g of mozzarella cheese, shredded
200g of salami, sliced and cut into strips
Acessory
Refrigerator of 35 x 22.5 cm
Cut the chicken into slices with a thickness of 1.5 cm
Beat the eggs with milk until homogeneous
Season with salt
Grease the refrigerator with a tablespoon of olive oil
Dip the chicken slices in the egg mixture and arrange them in the refrigerator
Brush with a tablespoon of olive oil and sprinkle with a little oregano
Repeat the operation, building two more layers
Heat the oven to moderate temperature
Cover the enformado with shredded mozzarella and sliced salami mixed
Sprinkle with oregano and bake for 20 minutes to gratinate and melt the cheese.
