- 400 g chicken
- 4 medium-sized fresh porcini mushrooms
- ground paprika
- olive oil – 2 tbsp.
- 2 tbsp. l melted butter
- 12 sprigs of rosemary
STEP-BY-STEP COOKING RECIPE
For porcini mushrooms, separate the hats from the legs (legs can be used in another dish), rinse and dry them. Cut each hat into quarters; grease with butter.
Cut the chicken fillet into slices the same as hats. Remove leaves from each sprig of rosemary, leaving only the topmost leaves. Soak twigs in cold water; finely chop the leaves with a knife, mix with salt, paprika and olive oil.
Marinate chicken in this mixture for 3-5 minutes. On each sprig of rosemary, string pieces of fillet and mushrooms alternately. Grill for 5-7 minutes, periodically turning over.
Servings Per Container
# 07 (66), 2007
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Table of weights and measures
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