4 chicken breasts (about 1 pound) cut into thin strips
1 envelope of unflavored gelatin
1/2 cup of garlic cloves, peeled and sliced (white part only)
1 tablespoon of butter
Salt and black pepper to taste
4 chicken breasts (about 1 pound) cut into thin strips
1 envelope of unflavored gelatin
1/2 cup of garlic cloves, peeled and sliced (white part only)
1 tablespoon of butter
Salt and black pepper to taste
Sauté the garlic in butter until it's soft and fragrant
Season with salt and black pepper
Let it cook until it's tender but still firm
Line a 9x13 inch baking dish with plastic wrap, and arrange the garlic slices. Reserve
Melt the gelatin according to the manufacturer's instructions, then fold it into the chicken mixture
Pour over the garlic slices and smooth out with a spatula
Refrigerate for at least 6 hours or overnight
Serve cold, garnished with green salad or toasted bread.
