Chicken breast "In Japanese"

Description

Juicy, tender chicken breast cooked in a Japanese style, will not leave you indifferent! With a Golden crust, fragrant, with a delicious filling of rice, spicy carrots and cheese! Good both hot and cold. A great, hearty dish for the weekdays, and on the festive table looks amazing!

Ingredients

Chicken breast

500 g
Figure

0.5 cup
Carrots

1 piece
Chicken egg

1 piece
Garlic

1 tooth
Cheese

150 g
Butter

2 Tbsp
Soy sauce

3 tsp
Vinegar

1 tsp
Honey

1 tsp
Ginger

0.333 tsp
Wasabi

0.25 tsp
Sesame

2 tsp
Salt
Black pepper

1 pinch

Cooking

The carrots are very large, peel and grate on a coarse grater. Boil the rice in lightly salted water. Drain in a colander.

In the grated carrots add ginger, pressed garlic, 2 tsp of soy sauce, rice vinegar, a little salt and pepper and stir well stretching hands. Let stand 15 minutes, marinated while we prepare the chicken breast. Chicken breast cut layers into 4 pieces with a thickness of 0.5 – 0,7 cm. to Beat slightly prisolit and pepper.

Carrot fry in butter.

Add to rice and stir. To cool down a bit.

To make the sauce: beat a small egg with 1 tsp soy sauce, honey and wasabi (wasabi, you can substitute ½ tsp ready-made mustard). Two chicken breast pieces to lay out in the oiled form (pan), spread them with sauce. It is very convenient to lubricate a cooking brush (silicone)

Put the stuffing of rice and carrots, lightly press. Tip: to make the breast was juicy, and the cheese is not leaking out, apply the filling, not reaching the edges, and lightly lubricate the honey-egg sauce.