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 bring the family together at the table. And, since dinner is planned, it is preferable that it be light. Here’s the perfect pair for such a meal: this chicken fillet and” rice ” of cauliflower in coconut milk with lime. An incredible combination of flavors and flavors! It’s worth a try. Fillet is obtained juicy and with spirit of rye bread. The crust is loose (not the shell) and fragrant. Tomatoes give even more juiciness.
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. With bread cut the crusts and cover with water (may need a little more – don’t overdo it!). Let it soak.
  2. Prepare the fillet: wash the breast, dry, remove the skin and separate the fillet from the bone. Cut lengthwise into two parts (I had big breast, so I get more blanks). Season with 0.5 tsp salt and pepper.
  3. Nuts peel, grind (not in flour!)
  4. Grate cucumber on a coarse grater.
  5. Sodden bread to break the blender (the consistency of a thick sticky porridge), add spices, finely chopped parsley. Mix everything.
  6. Spread the mixture on the fillet pieces. Put halves of tomatoes and sprinkle with grated cheese.
  7. Put the prepared fillet in the form and cover with foil.
  8. Bake at 180-190 degrees for about 20 minutes under foil, then open the top and cook for another 10 minutes to make the cheese a little browned.

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