Chiken Pie with zucchini ricotta and papaya sauce

DIFFICULTY medium
TIME PREPARATION 30 min
TIME COOK 20 MIN
EQUIPMENT Cutting board, Knife, Pans, Hand Mixer, baking cups, paper stick, silicone brush
CATEGORY Vegetarian


INGREDIENTS (4/5 persons)
Half a chicken breast (even turkey if you prefer)
Flour and cornstarch
2 slices zucchini (cut lengthwise) per person
1 courgette
2 tomatoes (small and mature) per person
Tomatoes for decoration
1 egg
150 gr. fresh ricotta (or cottage cheese like, the important thing is that it is soft and creamy)
1 tablesoon of Parmigiano Reggiano
Fresh chives
Half Papaya
extra virgin olive oil
salt and pepper

DIRECTIONS
Cut the chicken into thin strips
Dusted with cornstarch (no exaggeration)
Cut the zucchini into small cubes whole
Combine the zucchini with 2 or 3 chopped tomatoes
Cook for 6 / 7 minutes (medium heat) with 2 tablespoons olive oil salt and pepper
Add the chicken and cook for about 7 / 8 minutes (until the chicken is well cooked and soft)
Turn off the heat and let cool
Add egg, ricotta and Parimigiano
Mix all
Cut the zucchini (lengthwise) into thick slices about 1 / 2 cm.
Grilling (even a non-stick pan as well) and salt lightly
Line baking molds as shown in photo and bake for 20-25 minutes
For the sauce papaya:
Blend papaya with a little salt and a tablespoon of oil. Do remarry in the refrigerator for at least 30 minutes
Serve the cake warm or hot

Use brush to lightly grease
SUGGESTION MENÙ VINE