Ingredients
Marinade for chicken breast
- 4 pieces Chicken breast
- 1 tablespoon Honey
- 3 cloves Garlic
- 30 ml Soy sauce
- 2 tablespoons Sauce (pepper moderately-acute)
Salad
- 2 pieces cucumbers
- 2 twig Celery root
- 2 pieces Leek
- 100 gram Adygean cheese
- 1 piece Pomegranate
- 1/2 pieces Bulgarian pepper
- 1 handful Pine nut
- Sauce (pepper moderately-acute)
- Salt to taste
- 2 tablespoons Olive oil
Instructions
- Marinate the chicken breasts. I highly recommend this marinade. It is better to marinate for a day.
- Preheat the frying pan. Add a little oil for frying. Fry the breast on both sides over high heat. Cover and simmer over medium heat until tender.
- For the salad: Finely chop the shallots, put them in a salad bowl. Add a little pepper sauce, a few tablespoons of olive oil and a little salt. Mix it.
- Cut Adyghe cheese into cubes. Put it in a salad bowl.
- Cut Bulgarian pepper into cubes. Salad bowl.
- Cut the celery into slices. Salad bowl.
- Clear the pomegranate. Add it.
- Cut the cucumbers into cubes. Salad bowl.
- Add a handful of peeled pine nuts.
- Cut the finished breast into slices.
- Sprinkle the salad with balsamic vinegar and mix.
- Put the salad on a plate and add slices of chicken breast. If desired, pour the breast with balsamic.