Romanian Easter stuffed drob

Name: Romanian Easter stuffed drob
Ingredients: 550 g chicken breast; 4 spring onions; 4 green garlic stalks; 15 g fresh parsley; 2 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 1/2 tablespoons oil; 8 slices dry-cured bacon; 3 tablespoons cream cheese; 4 slices semi-hard cheese; 2 hard-boiled eggs; 1 egg; 5 g fresh parsley; 1 teaspoon oil; 1 tablespoon flour

Meat - Romanian Easter stuffed drob by Bogdana C. - Recipia

Romanian Easter stuffed drob bakes for 30 minutes, with chicken breast, herbs, hard-boiled eggs and a center of bacon and cheese. Slice it once cool, so the eggs show and the filling stays in the middle. I made this Easter drob after it caught my eye, and I like to serve it cold, cut into thin slices. Prep: 25 minutes. Cook: 38 minutes. Rest: 45 minutes. Total time: 108 minutes. Serves: 4. Approximately 520 kcal and 48 g protein per serving.

Ingredients

For the mixture

550 g chicken breast
4 spring onions
4 green garlic stalks
15 g fresh parsley
2 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
2 1/2 tablespoons oil

For the filling

8 slices dry-cured bacon
3 tablespoons cream cheese
4 slices semi-hard cheese
2 hard-boiled eggs

For the pan and topping

1 egg
5 g fresh parsley
1 teaspoon oil
1 tablespoon flour

Preparation

1. Pat the chicken breast dry with paper towels. Trim and wash the spring onions, green garlic and parsley, then chop them together with the meat. 2. Put the mixture in a saucepan with 2 1/2 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium heat for 8 minutes, until the meat changes color. 3. Take the saucepan off the heat and leave the mixture to cool for 15 minutes. Beat the 2 eggs and mix them into the meat. 4. Grease a loaf pan with 1 teaspoon oil and dust it with 1 tablespoon flour. Put the mixture in the pan, setting aside 3-4 tablespoons for later, and leave a space down the middle. 5. Arrange the 8 slices of bacon around the space, put the cream cheese and slices of semi-hard cheese in the center, then cover them with the reserved mixture. 6. Peel the 2 hard-boiled eggs, cut them in half and gently press them into the mixture. Add the parsley for garnish. Beat the egg for brushing and pour it over the top. 7. Bake in an oven preheated to 180°C for 30 minutes, until the drob is browned and set. 8. Leave it to cool in the pan for 30 minutes, then remove it and slice.

Notes

I serve it with a green salad dressed with vinegar. Dry-cured bacon can be salty, so start with a little salt and taste the mixture before stirring in the eggs. Choose plain cream cheese, since a salted or herbed one will change the flavor of the filling. Thin bacon slices sit more evenly than thick ones, which can leave gaps around the edges. Once cool, cover and refrigerate it, and eat it within 3 days. Leave the slices on a plate for a few minutes if you’ve just taken it out of the fridge. For a gluten-free version, replace the flour for the pan with 1 tablespoon gluten-free flour; the drob also contains dairy and eggs.