Place 1 chicken breast (400g) in a saucepan. Add 2l of water.
Add salt (1 teaspoon) and boil until cooked.
When the chicken breast is cooked, remove it, let it cool, then cut it into small chunks. Put the chunks in a bowl.
Grate the dried curd cheese (200 g). Add it into the main bowl.
Add flour (100g). Add parsley (1 tablespoon). Add dill (1 tablespoon).
Pour kefir (200g). Add eggs (2 pcs). Add salt (1 teaspoon) and mix.
Butter a muffin liner, and use a spoon to fill each mould with 10 grams of the composition.
BAKE AT 180°C/20 MIN.
- 1 chicken breast (400g)
- 200 g dried curd cheese
- 100g flour
- 200ml kefir
- 2 eggs
- 1 tablespoon parsley
- 1 tablespoon dill
- 2 teaspoons salt
- 10g butter