INGREDIENTS
1 tablespoon butter
1 chopped onion
2 cups chicken (cooked and shredded)
4 chopped seedless tomatoes
Salt, black pepper and chopped parsley to taste
2 cans of whey-free sour cream
1/2 cup black olives (chopped)
1 and 1/2 cup (tea) of cheddar flavored cottage cheese
1 pack of crustless bread (350g)
Straw potato to decorate
Method of preparation
In a pan, over medium heat, melt the butter and sauté the onion for 3 minutes.
Add the chicken and tomato, season with salt and pepper and sauté for 3 minutes.
Pour 1 and 1/2 can of cream, the olive and mix. Reserve.
In a bowl, mix the rest of the cream with the cheddar cheese and set aside.
In a medium refractory, intersperse layers of bread slices, and sauce, ending in bread.
Cover the entire cake with the cheddar cream and refrigerate for 2 hours. Decorate with straw potato and serve.
