300-400 g chicken breasts,
2-3 tbsp. youth pastor or a spoon of sour cream,
1 jar of canned green peas Nogo,
250 g mayonnaise
ground black pepper
Breast boil in salted water, cool and cut into sticks. Beat eggs with milk or cream, salt and pepper to taste and cook an omelet on vegetable oil. Cool it and cut into thin strips. Bow bunk show thin half rings, fresh herbs finely chopped.
All the ingredients together, add peas, season with mayonnaise and mix gently.