For this recipe, a seasoning for a tender fillet of chicken breast in Italian is good, but it goes well with salad and a seasoning with garlic and herbs.
Beat the chicken fillet to a thickness of 1.5-2 cm.
Put the chicken breast on one half of the Maggi frying sheet, cover with the other half of the sheet, press with your hand and cook in a preheated pan without adding oil for 5-7 minutes on each side.
It turns out a juicy and tender breast.
Cool the fillet.
Prepare all the ingredients for the salad. Wash the arugula, let the water drain, and dry it.
Boil the quail eggs, cool them in water, and cut them in half.
Cut the chicken breast into pieces.
Slice the arugula and cherry tomatoes. Put all the ingredients in a Cup.
Prepare the salad dressing. In a jar, mix 2 tbsp olive oil, 1 tbsp grainy mustard, 1 tbsp lemon juice, close the jar with a lid, shake.