Chicken muffins with buckwheat and mushrooms

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   First of all, marinate the chicken fillet. Cut it crosswise into strips. Place them in a mixture of soy sauce, honey and lemon juice. If necessary, you can add salt and add your favorite seasonings. Marinate for 1 hour.

2. STEP 2

   

   Prepare the filling. Boil the buckwheat. Wash the mushrooms, cut into thin slices, place in a heated frying pan, hold until the liquid has completely evaporated, then add vegetable oil for frying and finely chopped onions. Fry until the onion is transparent, then add the boiled buckwheat, add cream, and salt to taste. Reduce heat and simmer over low heat for 5-10 minutes.

3. STEP 3

   

   This amount of ingredients will make 6 muffins - you need to make 6 cups for them. To do this, you will need pieces of foil about 50 cm long. Each rectangle of foil must be rolled into three layers. Wrap the foil folded in three layers tightly around the selected object (glass or bottle) so that about a third of it protrudes beyond the edge of the object.

4. STEP 4

   

   Fold the free edge of the foil over the bottom of the bottle, forming the bottom of the cup.

5. STEP 5

   

   Remove the blank from the bottle.

6. STEP 6

   

   Fill the prepared cups with fillet pieces: placing them on the bottom and along the walls, leaving the middle empty.

7. STEP 7

   

   Fill fillet cups to the top with filling.

8. STEP 8

   

   Grate the cheese on a coarse grater and distribute evenly in cups on top of the filling. Place the muffins in an oven preheated to 180 degrees for 25 minutes. Once cooked, leave the muffins in the oven for another 10 minutes.

9. STEP 9

   

   Remove the muffins from the cups - simply unwrap the foil. Decorate and serve.