Cut the chicken fillet in half, wrap it in a sheet with seasoning . The second one is for the tender chicken breast fillet." Fry on both sides over medium heat for 15 minutes.
Immediately after roasting, the fillets are wrapped in foil, directly in the paper, cooled and sent to the refrigerator for a couple of hours. It is better to do this on the eve of the holiday, then it will only be necessary to cut and serve, which will save a lot of time.
Fry the baguette in a frying pan (I added a little butter).
Boil the quail eggs.
We collect our bruschetta-baguette, a slice of salted (lightly salted) cucumber, a slice of chicken fillet and a quail egg. Decorate with greenery.
When serving, you can sprinkle everything with olive oil, but I prefer unrefined sunflower oil.