Friday, January 4, 2008



1 kg cubed chicken breast
2 cups of milk
3 medium size zucchini
2 bunches of dill
4 cloves of garlic
4 tbsp liquid oil
1 tbsp thyme
2 tsp salt, black pepper

How to Cook:
Put the cubed chicken into a deep bowl. Sprinkle with salt and pepper and add milk. Cover the bowl and refrigerate for at least one night. Peel the zucchini and slice into one-centimeter rings. Peel the garlic and cut into small pieces the size of rice grains. Sprinkle 2 tbsp of liquid oil on a medium size oven pan. Add the chicken meat and milk mixture to the pan and cover with the zucchini slices. Sprinkle garlic grains on top. Again add salt and pepper and then the finely chopped dill. Mix mixture well. Add the thyme and remaining oil and cover with casserole cover or aluminum foil. Cook the dish in a 175-degree oven for approximately 40-45 minutes. Remove from oven. Put the vegetables on a serving tray and pour the chicken dish over. Or serve in an eye-appealing manner.

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