For this recipe, a seasoning for tender chicken breast fillet in Italian is good, but it goes well with salad and seasoning with garlic and herbs.
Beat the chicken fillet to a thickness of 1.5-2 cm.
Place the chicken breast on one half of the Maggi baking sheet, cover with the other half of the baking sheet, press with your hand and cook in a preheated frying pan without adding oil for 5-7 minutes on each side.
It turns out a juicy and tender breast.
Cool the fillets.
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.
Cut the arugula and cherry tomatoes into slices. Put all the ingredients in a cup.
Prepare the salad dressing. In a jar, mix 2 tablespoons of olive oil, 1 tablespoon of grainy mustard, 1 tablespoon of lemon juice, close the jar with a lid, shake.