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Chicken Tchibanga

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Description Edit

Serves 6

Ingredients Edit

  • the breasts of three chickens (skinned, boned, and halved)
  • 1 Onion, finely minced
  • 1 spoonful of minced garlic, or more
  • a handful of local greens
  • half a "stick" of butter
  • 1 egg beaten with 1 tablespoon water
  • 1/2 cup flour
  • 1/2 cup breadcrumbs
  • 1 tablespoon butter
  • 1 tablespoon palm oil

Directions Edit

  1. Rinse and dry Chicken.
  2. Pound each breast flat by placing under a Tupperware® lid and hammering with a meat mallet, hammer, or rock.
  3. Sprinkle with salt and pepper.
  4. Chop greens and sauté in a little butter with garlic and onions.
  5. Place a spoonful of this mixture in the center of each piece of Chicken.
  6. Place a spoonful of butter on each piece as well. Roll up breasts, sealing the filling inside by pressing the edges.
  7. Secure with toothpicks.
  8. Coat each roll with flour, then dip into egg mixture, then coat with breadcrumbs (to make your own, slice bread thinly, toast, and smash; add basil, oregano, parsley).
  9. Melt butter in a skillet; add oil.
  10. Brown Chicken over medium-high flame, then simmer for 20 minutes (or, if you have a functioning oven, bake at 400 °F/205 °C for 20 minutes).
  11. Spoon drippings over rolls. .

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