Ingredientes:
- 2 pacotes de pão de forma (450g cada)
- Recheio:
- 2 peitos de frango inteiros
- 1 tablete de caldo de galinha
- Azeite ou manteiga
- 1 cebola picada
- 1 dente de alho picado
- 1 tomate sem sementes picado
- 2 colheres (de sopa) de molho de tomate
- 1 lata de milho (200g)
- Azeitonas picadas à gosto
- Salsinha picada à gosto
- Sal e pimenta-do-reino à gosto
- 200g de requeijão cremoso
- 200g de maionese
- 1 média cenoura ralada
- Cobertura:
- 250g de maionese
- Batata palha à gosto
- Cenoura ralada à gosto
Modo de preparo:
- Cozinhe os peitos de frango com água, sal e o caldo de galinha na panela de pressão por 30 minutos.
- Escorra a água e desfie o frango.
- Em uma panela, coloque o azeite e a cebola, refogue por 1 minuto, adicione o alho, o molho de tomate e o tomate picado, refogue mais um pouco.
- Acrescente o frango desfiado, tempere com sal e pimenta-do-reino, acrescente o milho, as azeitonas, o requeijão, 200g de maionese e a salsinha, misture.
- Montagem:
- Retire as cascas dos pães.
- Forre com papel-alumínio um refratário e coloque a primeira camada de pão de forma.
- Passe um pouco de maionese, por cima coloque o recheio de frango e cenoura ralada.
- Coloque a segunda camada de pão de forma e repita o processo até preencher todo o refratário.
- Leve à geladeira por 4 horas ou de um dia para o outro.
- Retire da geladeira e desenforme.
- Cubra o bolo com maionese e decore com batata palha, azeitona, milho, ervilha e presunto
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