Chicken Fillet under Borodino Bread Recipe
Quick, simple recipes on weekdays, I think, are indispensable for any hostess. And, importantly, they should be delicious and unite the family at the table. And, since dinner is planned, it is preferable that it be light. Here is the perfect pair for such a dish: this is chicken fillet and cauliflower “rice” in coconut milk with lime. An incredible combination of flavors and seasonings! It’s worth a try. The fillet turns out juicy and with a taste of rye bread. The crust turns out to be loose (not the shell) and fragrant. Tomatoes add even more juiciness.
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. Cut off the crusts from the bread and fill with water (you may need a little more – do not overdo it!). Let it soak in.
  2. Prepare the fillet: wash the breast, dry it, remove the skin and separate the fillet from the bone. Cut lengthwise into two parts (my breast was large, so I will get more blanks). Season with 0.5 tsp salt and pepper.
  3. Peel and chop the nuts (not into flour!)
  4. Grate the cucumber on a coarse grater.
  5. Grind the soaked bread with a blender (to the consistency of thick sticky porridge), add spices, finely chopped parsley. Mix everything together.
  6. Spread the mixture over the fillet pieces. Lay out the halves of tomatoes and sprinkle with grated cheese.
  7. Put the prepared fillets in a mold and cover with foil.
  8. Bake at 180-190 degrees for about 20 minutes under foil, then open the lid and cook for another 10 minutes so that the cheese is slightly browned.
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