Chicken zrazy
CHICKEN ZRAZY WITH MUSHROOMS
Ingredients:
Chicken fillet - 1 kg
Onion - 200 g (minced)
Garlic - 2-3 cloves
Salt - to taste
Black pepper - to taste
For the filling:
Champignons - 200 g
Onion - 150 g (finely diced)
Butter - 30-40 g (for frying)
Cheese (hard) - 100 g (diced or grated)
Panko breadcrumbs
Water - ½ cup
Preparation:
Press the chicken fillet through a meat grinder (fine mesh).
Add the minced onion, chopped garlic, salt, and pepper.
Mix the mixture thoroughly until smooth.
Making the filling:
Finely chop the mushrooms and onion.
Fry in butter until lightly golden brown and the moisture has evaporated.
Forming the zrazy:
Separate a portion of the minced meat, approximately 140 g.
Form a flatbread.
Place about 20 g of the mushroom filling and a piece of cheese (or a little grated cheese) in the center.
Gently pinch the edges to form a round shape.
Rod each zrazy in panko breadcrumbs.
Place the zrazy on a baking sheet.
Pour a little water into the bottom of the baking sheet.
Preheat the oven to 200°C (400°F) for 10 minutes.
Then reduce the temperature to 170°C (350°F) and bake for another 10-15 minutes, until cooked through and golden brown.
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