Chicken Breasts with vegetable fettuccine

Description

Today, visitors coming to see me, my beloved mother-in-law and very eager to please. And the yard-again the winter has come, and already drifts over two days piled up - on my knee... So I guess my chicken Breasts in breadcrumbs from the loaf and vegetable fettuccine-most spring dish that pleases the eye and warms the soul)))

Ingredients

Chicken breast

800 g
Baton

0.5 piece
Mayonnaise

2 Tbsp
Ketchup

2 Tbsp
Mustard

2 Tbsp
Carrots

1 piece
Zucchini

1 piece
Zucchini

1 piece
Vegetable oil

1 Tbsp
Dry white wine

100 ml
Salt
Garlic

2 tooth

Cooking

Let leave stones at me opponents of mayonnaise and ketchup. But this recipe lives in my family for 15 years, and to be honest, I never replaced these two ingredients-the best of them in this marinade yet))) Mix 2st. L. mayonnaise, ketchup (tomato sauce-can be pieces of vegetables, like me) and mustard. The "airplane"-with vigorous mustard "Russian", but you can take and less vigorous. But with sweet mustard-the effect is a little not that, at it then, perhaps, to remove the ketchup

Cut each breast lengthwise in half. Like two thinner Breasts

Dip each breast in the marinade and put to marinate for 20 minutes

Included to warm up the oven to 200-220* and do our colourful vegetable side dish. Vegetables picked dlinnenkie, washed and dried

The vegetables are first cut into thin lengthwise ribbons along its entire length, and then each ribbon is cut into thin long strips

All the vegetables and season with salt 0,5 tablespoon of salt. If you want to have different vegetables in different glomeruli-don't make my mistake-do not stack them in one dish. Add salt and fry all separately. Let stand for 10 minutes