2 packets of bread
Filling:
2 chicken breasts
2 seedless chopped tomatoes
1 large chopped onion
3 cloves of minced garlic
1 chicken broth tablet
Parsley
Salt to taste (remembering that chicken broth already has salt)
Oil
1 can of cream
1 grated carrot
1 can of corn
chopped olives
1/2 jar of mayonnaise
Roof:
1/2 jar of mayonnaise
Potato sticks
METHOD OF PREPARATION
Filling:
Cook the chicken breasts with water, salt and chicken stock in a pressure cooker for about 30 minutes.
Drain the water and shred all the meat.
In a pan, sauté the onion, garlic, tomato in olive oil, add the chicken and stir well, turn off the heat.
Correct the salt.
Place the corn, olives, cream and 1/2 pot of mayonnaise.
Mounting:
Remove the crust from the bread and reserve the crusts.
Forre with aluminum paper a shape or refractory.
Place the first layer of bread very tightly, spread a little mayonnaise, put half the stuffing and half the grated carrot.
Place the second layer of bread, spread a little more mayonnaise, put the rest of the stuffing and the rest of the carrot.
Place the third layer of bread so that it will be the last, spread a little mayonnaise.
Take to the fridge for at least 30 minutes.
Remove from the fridge, unmold, remove the aluminum paper.
Spread the remaining mayonnaise around the entire cake.
Place straw potatoes to decorate, if you wish, put lettuce around, it is very tasty.
TIP:
Peels cannot be wasted. Place them in a refractory and season with olive oil, salt, oregano, black pepper, grated cheese, stir well and place in the oven. They turn into delicious crunchy strips to eat with pates, sauces or even plain.
