Torta de frango

Torta de frango no liquidificador

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180 degrees Celsius

Step 2

Chop onion, prepare garlic. Chop green olives

Step 3

Drain corn kernels and toast in a frypan until browned

Step 4

In a large saucepan, saute onion and garlic until soft and transparent.

Step 5

Add liquid stock to pot and bring to boil. Then add chicken breast and cook until done

Step 6

Chop parsley and set aside.

Step 7

To the blender, add flour, oil, eggs, baking powder, salt to taste and parmesan cheese. Blend until a smooth batter

Step 8

Once the chicken is done, remove and shred on a plate using two forks

Step 9

Reduce the remaining stock mixture until a small amount of liquid remains. Combine in a pot with the shredded chicken, peas, tomato paste, chopped green olives, parsley, corn and cream cheese.

Step 10

Grease and flour a large baking dish

Step 11

Pour 1/2 of the batter into the baking pan, lining the bottom.

Step 12

Add chicken filling mixture on top of the batter layer evenly

Step 13

Pour remaining batter over the filling covering completely

Step 14

Sprinkle more parmesan cheese over the top of the batter

Step 15

Bake at 180 degrees for 40 minutes, or until a skewer comes out clean of batter when insterted.

Step 16

Remove from oven and allow to cool before serving.