Description
Fast, tasty and crunchy addition to rice Indica aromatic sauce!
Ingredients
-
Figure
4 pack
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Chicken breast
1 piece
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Flour
3 Tbsp
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Bread crumbs
3 Tbsp
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Chicken egg
1 piece
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Paprika sweet
0.5 Tbsp
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Salt
1 g
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Black pepper
1 g
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Sunflower oil
1 Tbsp
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Butter
3 Tbsp
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Flour
3 Tbsp
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Mustard
0.5 tsp
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Milk
400 ml
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Cheese
200 g
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Salt
1 g
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Black pepper
1 g
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Allspice
1 g
Cooking
Cook your rice according to the instructions on the packaging;
Breast, cut into portions pieces, salt and pepper on both sides;
Egg, lightly beat in the flour add the paprika;
Warm up to multipatch (or d/W) to 180 degrees, the breast pieces, roll in flour, then in egg, then in breadcrumbs to put on the grill and brush with oil lightly; Cook - 10 minutes;
While preparing the chicken nuggets, make the sauce: on low heat melt the butter, grate the cheese on a coarse grater; While stirring add flour and mustard;
A thin stream pour the milk, mixing, preventing the formation of lumps boil until lightly thickened;
Add cheese, salt, pepper - to place to homogeneity;
From cooked rice to form balls, place on a plate to the nuggets, cover with the sauce;
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