Chicken Rolls Made with Empanada Dough
In a bowl, add the chicken breasts chopped into cubes. Season them with the salt and the black pepper, mix well.In a skillet, add one drizzle of olive oil and the onion chopped into small cubes, add the seasoned chicken cubes and stir-fry until all the water has evaporated.Once you’ve done that, add the oregano, the chili flakes and the chimichurri, stir-fry until golden brown.Add the tomato paste and the water, stir-fry until the water has evaporated.Transfer all this chicken to a bowl and, with a fork, shred it. Add the Brazilian cream cheese and mix.Add chives and parsley to taste and mix once again.Get a small empanada dough, fill it with 2 teaspoons of this chicken filling, and roll it up well, closing it up.Repeat this process until you’ve used up all the filling.In a large baking sheet, add 1 drizzle of olive oil, spread it evenly using a brush and add the chicken rolls.Brush each roll with olive oil.Sprinkle oregano to taste and the grated parmesan cheese all over them.Take to a preheated oven at 180°C (356°F) and bake for 15 minutes.Serve.
Ingredientes
- 2 Chicken Breasts
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Medium Onion
- 1 Teaspoon of Oregano
- 1 Pinch of Chili Flakes
- 1 Teaspoon of Chimichurri
- 2 Tablespoons of Tomato Paste
- ½ Cup of Water (240ml Cup)
- 3 Tablespoons of Brazilian Cream Cheese
- Chives and Parsley to Taste
- Empanada Dough
- 30g of Parmesan Cheese
Modo de Fazer
In a bowl, add the chicken breasts chopped into cubes. Season them with the salt and the black pepper, mix well.
In a skillet, add one drizzle of olive oil and the onion chopped into small cubes, add the seasoned chicken cubes and stir-fry until all the water has evaporated.
Once you’ve done that, add the oregano, the chili flakes and the chimichurri, stir-fry until golden brown.
Add the tomato paste and the water, stir-fry until the water has evaporated.
Transfer all this chicken to a bowl and, with a fork, shred it. Add the Brazilian cream cheese and mix.
Add chives and parsley to taste and mix once again.
Get a small empanada dough, fill it with 2 teaspoons of this chicken filling, and roll it up well, closing it up.
Repeat this process until you’ve used up all the filling.
In a large baking sheet, add 1 drizzle of olive oil, spread it evenly using a brush and add the chicken rolls.
Brush each roll with olive oil.
Sprinkle oregano to taste and the grated parmesan cheese all over them.
Take to a preheated oven at 180°C (356°F) and bake for 15 minutes.
Serve.
