1 medium pumpkin
Margarine for greasing
1/2 kg of chicken breast, cut into strips
Juice from 1/2 lemon
2 cloves of garlic, minced
Salt and black pepper to taste
2 tablespoons of olive oil
200 g of sliced mushrooms
1 can of cream cheese
5 tablespoons of ketchup
6 tablespoons of sour cream
100 g of shredded mozzarella cheese
Parsley flakes to taste
1 medium pumpkin
Margarine for greasing
1/2 kg of chicken breast, cut into strips
Juice from 1/2 lemon
2 cloves of garlic, minced
Salt and black pepper to taste
2 tablespoons of olive oil
200 g of sliced mushrooms
1 can of cream cheese
5 tablespoons of ketchup
6 tablespoons of sour cream
100 g of shredded mozzarella cheese
Parsley flakes to taste
1
Bake the oven at 220°C
2
Butter the pumpkin skin with margarine, place it in a baking dish and bake for 30 minutes or until soft
3
Season the chicken with lemon juice, garlic, salt, and black pepper
In a pan, heat some olive oil and cook the chicken
Dust the mushrooms with flour and sauté them in the same pan as the chicken
Add the cream cheese mixture to the pan and stir gently
4
Turn off the stove and let it cool slightly
Place it on a platter, cover it with shredded mozzarella cheese, some parsley flakes, and drizzle with olive oil
5
Put it in the oven to gratinate
Serve immediately.
