Description
In autumn, I want it warm snacks and salads. Broccoli lovers will appreciate the combination of spicy chicken, garlic and soft mozzarella when serving. In summer this salad can be prepared outdoors on the grill.
Ingredients
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Chicken fillet
1 piece
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Broccoli
0.5 piece
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Garlic
3 tooth
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Olives
1 handful
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Butter
1 Tbsp
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Olive oil
1 Tbsp
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Thyme
0.25 tsp
-
Basil
0.25 tsp
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Mozzarella
100 g
-
Seasoning
1 piece
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The broth
2 Tbsp
Cooking
Let's start with the chicken. Cut it lengthwise with a sharp knife.
To beat. We need only half of the fillet.
For frying we use these seasonings on the leaves from MAGGIE.
Perfect for salad seasoning "garlic and herb".
Put the fillet on one half of the sheet.
Cover the second half and transfer to a hot frying pan. You press your palm and fry 5-7 minutes on high heat.
Flip with a spatula and fry on the other side.
While the chicken is roasting, work with broccoli.
Cut half kochalka, to separate into smaller pieces.
Throw in hot water, put on fire.
Boil for 2-3 minutes.
Crush the garlic.
Heat the olive oil in a frying pan and pour in the garlic.
When the garlic is slightly browned, move it to the broccoli.
Drain olives from brine.
Cut in half.
Pour the olives into the pan when the broccoli is slightly browned.
Add thyme and Basil, butter and leave on the fire all together. Pour a couple of tablespoons of broth from the cabbage.
Transfer the chicken to a Board, to reveal.
Cut into strips.
Pour everything from the pan into a common dish.
On top of the chicken strips.
Mozzarella cut into roughly the same pieces as the chicken.
Garnish with mozzarella salad.
Immediately serve.
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