Chicken fillet in cognac-ginger marinade

Description

I love to try different marinades when cooking chicken breast. I offer you one of very good pickles, thanks to which (and breadcrumbs of course) fillet turns out very juicy. Bonus side dish of potatoes baked with onions in ghee.

Ingredients

Chicken fillet

450 g
Cognac

50 ml
Soy sauce

1 Tbsp
Onion

1 piece
Garlic

1 tooth
Ginger

1 tsp
Brown sugar

1.5 Tbsp
Flour

3 Tbsp
Chicken egg

1 piece
Bread crumbs

0.5 cup
Sunflower seeds

0.5 cup
Vegetable oil
Potatoes

600 g
Melted butter

100 g
Spices

Cooking

The prepared foods. The breading, I cook for myself, chopped up a few chunks podsushennoy white bread, added a couple of pinches of turmeric, half a teaspoon of dried parsley and a tablespoon of sesame seeds. This is the basis in which I add.

In the beginning I busied myself with preparing the marinade for this ginger rubbed on a fine grater.

Then sugar was added and triturated with ginger.

Added garlic (can be powder), brandy, soy sauce and carefully mix until almost full dissolution of sugar.

Then pour in the sauce and finely chopped onion.

Repulsed fillet with two sides through the plastic wrap and cut each piece in half.

Put the fillets in the marinade, closed and sent in the fridge for 1.5 - 2 hours, you can marinate the night, and prepare for the next day.

While the chicken is marinating, engaged in the garnish. Today garnish baked potatoes. Potatoes cleaned and cut into large chunks, onion, sliced quartered rings.

Baking tray greased thickly with melted butter.

Put on a baking potatoes, sprinkled with onion, salt and pepper lightly mixed, scattered on top of pieces of butter. Put the baking sheet in a preheated 200 deg. oven for about an hour. During baking a couple of times shuffled.

In a separate bowl, whipped with a fork egg with salt and ground black pepper.

To rice-based added peeled sunflower seeds, pre-cut them slightly with a blender.

After 1.5 hours, got the fillets from the marinade, scraping little pieces of onions and dipped in eichow mixture.

Then roll in flour. Once dipped in the egg mixture and then in breadcrumbs. To take a picture of this step without any help did not work, was afraid the camera smear.

Fry on both sides until the heat in a hot pan in small amount of vegetable oil for 5 -7 minutes. If you are unsure, if the meat is cooked through, then reduce heat, cover and let it cook gently for another 10 minutes.

Prepared chicken, prepared potatoes, you can cover and serve. Very tasty! The meat is tender, not dry. And if you have the opportunity to add a few drops of light balsamic, mmm... And if not, and pickle well.

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