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Print Recipe
Chicken Breast with Vegetables Recipe
A few minutes (not counting the time of pickling the daikon) to prepare a light dinner. The dish is suitable as an appetizer. Spicy chicken breast on lettuce leaves, with pickled daikon and cucumber. The sauce will add its own piquant note. Method of preparation of pickled daikon is attached.
Cook Time 25 minutes
Servings
Ingredients
Sauce:
For chicken breast:
Salad:
Marinade for daikon:
Cook Time 25 minutes
Servings
Ingredients
Sauce:
For chicken breast:
Salad:
Marinade for daikon:
Instructions
  1. Pickled daikon. Prepare the marinade. Boil water with sugar, salt, a piece of beetroot (for color), grated ginger and cloves. Add vinegar (2 or 3 tbsp to taste). Cut the daikon into petals using a vegetable peeler.
    Pickled daikon. Prepare the marinade. Boil water with sugar, salt, a piece of beetroot (for color), grated ginger and cloves. Add vinegar (2 or 3 tbsp to taste). Cut the daikon into petals using a vegetable peeler.
  2. Put the daikon in a suitable container, pour the marinade, close the lid, and put it in the refrigerator for a day.
    Put the daikon in a suitable container, pour the marinade, close the lid, and put it in the refrigerator for a day.
  3. Since the chicken breast is prepared in a few minutes, first prepare the sauce so that it is infused. Yogurt or sour cream carefully mix with a fork with mustard, lemon juice, garlic passed through the press, olive oil and finely chopped herbs. Add salt and hot pepper (for lovers of spicy) to taste.
    Since the chicken breast is prepared in a few minutes, first prepare the sauce so that it is infused. Yogurt or sour cream carefully mix with a fork with mustard, lemon juice, garlic passed through the press, olive oil and finely chopped herbs. Add salt and hot pepper (for lovers of spicy) to taste.
  4. Wash and dry the chicken breast. Make shallow cuts in the form of a grid, so that the chicken absorbs the spices and evenly fried. (a little trick for a nice serving of chicken breast). RUB with salt and a mixture of spices. Chop the rosemary and roll the chicken breast in it on all sides.
    Wash and dry the chicken breast. Make shallow cuts in the form of a grid, so that the chicken absorbs the spices and evenly fried. (a little trick for a nice serving of chicken breast). RUB with salt and a mixture of spices. Chop the rosemary and roll the chicken breast in it on all sides.
  5. In a frying pan, heat the olive oil, put the chicken breast, fry on each side over medium heat for about 4 minutes, pressing with a fork, until lightly browned.
    In a frying pan, heat the olive oil, put the chicken breast, fry on each side over medium heat for about 4 minutes, pressing with a fork, until lightly browned.
  6. Mix well 2 tbsp. lemon juice (lime) and 1 tbsp. honey, pour the chicken on one side, turn over and pour on the other side. Fry for about 3 more minutes on each side, so that the chicken is covered with icing.
    Mix well 2 tbsp. lemon juice (lime) and 1 tbsp.  honey, pour the chicken on one side, turn over and pour on the other side. Fry for about 3 more minutes on each side, so that the chicken is covered with icing.
  7. Here is such a chicken should turn out, with a light brown crust and soft inside.
    Here is such a chicken should turn out, with a light brown crust and soft inside.
  8. While the chicken breast is cooking, prepare the vegetables. Wash and dry the lettuce leaves. Cucumber (solid part), as well as daikon cut into petals using a vegetable peeler. Put the sauce in the middle of a large flat plate and put the lettuce leaves torn by hand, pickled daikon (freed from the marinade), and cucumber around it. Cut the chicken breast into slices and place on the vegetables. A bit of canned corn to decorate and give a softness to the dish. Pour over the chicken the juice that was released when slicing.
    While the chicken breast is cooking, prepare the vegetables. Wash and dry the lettuce leaves. Cucumber (solid part), as well as daikon cut into petals using a vegetable peeler. Put the sauce in the middle of a large flat plate and put the lettuce leaves torn by hand, pickled daikon (freed from the marinade), and cucumber around it. Cut the chicken breast into slices and place on the vegetables. A bit of canned corn to decorate and give a softness to the dish. Pour over the chicken the juice that was released when slicing.
  9. Eat by dipping chicken pieces with vegetables in the sauce.
    Eat by dipping chicken pieces with vegetables in the sauce.
  10. Bon Appetit!
    Bon Appetit!

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