Description
Great appetizer with freaky taste, if you will, so to speak. Everything is simple, clear, bright and well, very delicious. This appetizer is a frequent guest on our table. Eaten in the blink of an eye. In both! Cooking?
Ingredients
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Chicken breast
4 piece
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Spices
1 pack
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Eggplant
2 piece
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Chicken breast
1 piece
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Vegetable oil
4 Tbsp
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Greens
1 coup
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Garlic
2 tooth
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Walnuts
1 handful
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Salt
-
Black pepper
Cooking
Cut eggplant into slices (thin slices) lightly prisolit and leave for 10-15 minutes to remove bitterness. This step a miss.
Fillet chicken Breasts lightly beat off, too thin to recapture is not necessary.
The first time I use Maggi on the second tender chicken breast in Italian. Very curious.
To deploy the sheet for roasting and put one-half of 1 fillet.
Cover with the other half of the sheet. Press with hand and put the envelopes on a dry!!! pan. Cook 5-7 minutes on each side.
The finished brisket to cool. In this recipe we will need 1 fillet. Cut it slices across the width of the breast not too thick.
While the chicken breast is cooled, washed from the salt the eggplants (or 1 step skip) quickly fry in sellerthey the pan with vegetable oil (2 tbsp). Plate ready eggplant spread on a napkin to soak up lishego fat.
Greens (the one You like), garlic, walnuts grind in a blender into a paste, gradually pouring the vegetable oil so as to obtain a paste that can be smeared (not liquid!). Adjust for salt (with salinity of chicken breast), add pepper to taste.
Each plate of eggplant spread the resulting paste, put a couple of slices of chicken.
Spinning rolls, cementing their desire for convenience with a skewer.
Set the table!
And Bon appetit!
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