Chop the chicken fillet to a thickness of 1.5-2 cm. Expand the seasoning sheet to the second for the tender chicken breast fillet. Place on one half of the fillet. Cover the fillet with the second half of the leaf. Lightly press down. Fry in a dry pan for 5 minutes on each side.
Grate the vegetables on a grater for Korean carrots, add lemon juice. salt. pepper and leave for 10 minutes.
Remove the skin from the tomato, remove the seeds. Transfer the tomatoes to a blender bowl. Punch the blender into the puree. then, whipping, pour in a thin stream of oil.