Tip from Chef. . In order for chicken breast in your version, it is not dry and fresh, you need a little. First, the mistake will fry meat on a non-warm frying pan. Well warp the pan before cooking. Secondly, check the cooking time. Average fillet is ready for 4-5 minutes. The longer fright, the land it becomes. Thirdly, let me relax. And cool slightly. From hot meat salad immediately bursts.
You will need:
- chicken fillet (solid) - 300 grams;
- Walnuts - 40 gr;
- white wine - 30 ml;
- Adzhika is acute - 15 grams;
- olive oil - 30 ml;
- Tomatoes - 1-2 pieces;
- Red onions - 1 pc;
- Cucumber - 1-2 pieces;
- Bulgarian pepper - 1 pc;
- garlic - 2 teeth;
- Kinza - 1-2 twigs.
Cooking time 20-25 min.
1. Heat the pan from 1 tbsp. vegetable oil. Chicken fillet rinse and dried with paper napkins. Save, pepper. Fry on high heat 2-3 minutes. On each side to a golden crust. Prepare 4-5 minutes. On medium heat, turning over. Check the readiness by making an incision in the center. Finished fillet slightly cool for 5-7 minutes. Then cut on slices.
2. Meanwhile, prepare sauce. From walnuts, if necessary, remove the shell. Grind nuts in a bowl of the blender, or very finely chop the knife. Finely chop garlic. In the deep bowl, connect nuts, garlic, wine and olive oil. Add a pair of salt pinch to taste. Wear a wedge or fork to homogeneity.
3. Cut the cucumbers with semirings. Leek cut down thin slices. Tomato cut down her slices. Pepper cut arbitrarily. In a separate deep bowl, connect the cucumbers, onions, tomato and pepper. Add slices chicken. Take the sauce. Stir. Salt to taste. Keep the kinse. Before serving, sprinkle it dish. Serve salad immediately.