Stuffed chicken gherkins
Composition / ingredients
3
servings:
Cooking method
Wash the gherkins (birds), dry, season with salt, pepper and spread them with mayonnaise, leave for half an hour.
Boil buckwheat.
Finely chop the champignons and fry in vegetable oil together with finely chopped onions, pepper, salt. Combine the champignons with buckwheat, mix.
Stuff our birds with buckwheat, put them on a baking sheet covered with foil, put in the oven for 30 minutes at 180 degrees. Sprinkle the ready-made birds with fresh herbs.
Buckwheat is soaked with juice from gherkins, the taste is unforgettable.
Caloric content of the products possible in the composition of the dish
- Champignons - 24 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pepper - 26 kcal/100g
- Gherkin chickens - 173 kcal/100g
