500 g of ground chicken
'1 medium onion, finely chopped
2 tablespoons of olive oil
Salt and black pepper to taste
Stuffing
2 tablespoons of olive oil
1 small zucchini, cut into small cubes
1/2 red bell pepper, cut into small cubes
100 g of green beans, finely chopped
Salt and black pepper to taste
1 tablespoon of cornstarch
1/4 cup of vegetable broth
2 tablespoons of cream cheese
500 g of ground chicken
'1 medium onion, finely chopped
2 tablespoons of olive oil
Salt and black pepper to taste
Stuffing
2 tablespoons of olive oil
1 small zucchini, cut into small cubes
1/2 red bell pepper, cut into small cubes
100 g of green beans, finely chopped
Salt and black pepper to taste
1 tablespoon of cornstarch
1/4 cup of vegetable broth
2 tablespoons of cream cheese
1 In a bowl, combine the ground chicken, onion, olive oil, salt, and pepper to form a mixture
2 Line a rectangular baking dish with aluminum foil
Spread the mixture in the bottom and sides of the dish, reserving some for covering
Stuffing
1 Preheat the oven to 400°F
In a pan, heat the olive oil, sauté the zucchini, red bell pepper, and green beans
Season with salt and black pepper
Mix in the cornstarch dissolved in vegetable broth and cook until thickened
Remove from heat and mix in the cream cheese
2 Let it cool, pour over the chicken, and cover with the reserved mixture
Close with aluminum foil and bake for 20 minutes
Remove the foil and let it brown
Await cooling, unmold, and serve with fresh herbs.
