Crispy chicken and asparagus pie
4 chicken breasts without skin and bones, cut into pieces
100 grams of asparagus cut into pieces
100 grams of fresh spring vegetables (for example spinach and beans, can be frozen)
100 grams of chopped ham
100 grams of sour cream, low fat content
50 grams of bread crumbs
Preparation: oven is heated up to 220 degrees. Pieces of chicken are laid out in baking dish, topped over with small butter chunks. While being roasted, they are turned upside down until cooked. While chicken is roasted, asparagus and selected vegetables are put into bowl, poured over with boiled water, after 2-3 minutes strained. The roasted pieces of chicken are sprinkled over with vegetables and chopped ham, spread also with sour cream, adding spices according to taste, bread crumbs and small chunks of butter. Roasted until the surface becomes brown.