Chicken breast

Chicken breast


Potatoes — 800 g
Onion — 3 pcs.
Vegetable (olive or sunflower) oil — 2-3 tbsp. l
Chicken bouillon cube — 1 pc.
Fresh Sage — Half Middle Beam
Cream — 100 ml
Parmesan cheese (or any hard) — 30 g
Chicken breasts — 4 pcs. or half a kilo
Fresh rosemary — 2-3 sprigs
Bacon — 2 slices
Leek — 200 g
Spinach — 200 g
Frozen peas — 200 g
Salt, pepper — to taste

Heat the oven. In a saucepan, bring the water to a boil.

  1. Peel the potatoes, cut them into thin slices and boil in boiling water for 8-10 minutes.
  2. Peeled onions, cut into slices, like potatoes.
  3. Heat the metal baking dish or frying pan with a removable handle with olive oil, fry the onion, salt and season with salt and freshly ground black pepper, add a bouillon cube and sage. If it burns — pour in water.
  4. Rub chicken with salt and pepper, rosemary, cover with foil and beat off with a culinary hammer.
  5. Heat the frying pan with butter, fry the chicken on each side until golden brown for 3-4 minutes.
  6. Potatoes fold on a sieve to drain. Mix with fried onions and put everything in a baking dish. Grate cheese and sprinkle them with vegetables, pour cream. Send to the oven. Bake until crusted.
  7. Leek cut lengthwise, rinse and cut into thin half-rings, fry in a frying pan with a spoon of olive oil, stirring occasionally.
  8. Cut the bacon fry in the same pan, where the chicken was fried (do not remove the chicken).
  9. Put peas and spinach in a leek pan, stew until soft
  10. Put the chicken on the vegetables. Serve all together.
Chicken breast
Chicken breast

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