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Print Recipe
Salad with Chicken and Zucchini Recipe
Light in all respects, bright and delicious salad. Very tasty salad.
Instructions
  1. Beat the chicken fillet to a thickness of 1.5-2 cm. Spread the seasoning leaf on the second for a tender chicken breast fillet. Put 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.
    Beat the chicken fillet to a thickness of 1.5-2 cm. Spread the seasoning leaf on the second for a tender chicken breast fillet. Put 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.
  2. Remove the skin from the tomato and remove the seeds. Transfer the tomato to a blender bowl. Punch with a blender in the puree. then whisk in a thin stream of oil.
    Remove the skin from the tomato and remove the seeds. Transfer the tomato to a blender bowl. Punch with a blender in the puree. then whisk in a thin stream of oil.
  3. Pour a little sauce on the bottom of the plate.
    Pour a little sauce on the bottom of the plate.
  4. Put the vegetables and chicken on top.
    Put the vegetables and chicken on top.
  5. Ready.
    Ready.

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