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Chicken breast
Sweet and sour carrots and courgettes

n.10 , mignon square-shaped shortcrust tartlets cuttlefish-flavored with brisé pastry

Chicken breast

200 g.- chicken breast
50 g.-oil
To taste – salt


Cook the chicken breast in boiled water for 20 minutes approx. Once cooked cut into thin strips and add salt and oil.

Sweet and sour vegetables

n.4 – carrots
n. 4- courgettes
to taste- vinegar
30 g.- sugar


Cut the carrots and the courgettes in thin strips and stir-fry with the sugar, the salt for 3 minutes and simmer with white vinegar.

Preparing the dish

Put in the middle of the tartlet the chicken breast and garnish with the sweet and sour vegetables.