Description
Tender, delicious, spicy chicken breast, combined with autumn vegetables (tomatoes, peppers, Balaganchik, flowers from carrots), a little cilantro and Basil. Chicken marinate (olive oil + horseradish + lemon juice + garlic + onion + tomato paste). And, of course, cheese and sour cream. Decorate with butterflies and greenery to please the kids.
Ingredients
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Chicken fillet
500 g
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Onion
1 piece
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Garlic
3 tooth
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Tomato paste
1 Tbsp
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Salt
-
Black pepper
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Lemon juice
0.333 Tbsp
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Vegetable oil
1 Tbsp
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Cilantro
1 coup
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Basil
0.5 coup
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Pepper
7 piece
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Eggplant
2 piece
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Tomato
7 piece
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Carrots
1 piece
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Soft cheese
200 g
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Sour cream
200 g
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Horseradish
Cooking
To marinate chicken: cut into portioned fillets, discourage, onion - half rings, garlic and cilantro chop. Mix well filet, cilantro, onion, garlic, tomato paste, olive oil, lemon juice, salt, pepper, horseradish and 1/2 water. Leave at least an hour.
Eggplant peel the skins, cut into strips, salt and leave for 30 minutes. Then rinse under cold water and put a layer in a baking dish (you can cut each strip into two pieces, so the pieces were smaller).
Place a layer of chicken along with all marinade.
Pepper peel and cut into strips, to put a number on the chicken.
Carrot molds cut flowers.
Place a layer.
Tomatoes cut into half rings and put a layer of carrots, sprinkle with chopped Basil.
Spread evenly with sour cream and cover with water (and no water, then you need a marinade to make more, so it was about three times more). Cover with foil and put into a preheated 220*C oven (until all the vegetables are almost soft, somewhere around 40-50 minutes).
Sprinkle with cheese (grate or cut in small cubes) and play it for 20 minutes in the oven (the temperature was lowered to 200*C).
For 5 minutes before the end you can remove the foil to brown the cheese.
Decorate to Your taste. Bon appetit!
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