Description
Juicy chicken breast with crispy corn tortillas and sweet beet side dish.
Ingredients
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Chicken breast
4 шт
-
Ketchup
2 ст. л.
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Vegetable oil
-
Starch
2 ст. л.
-
Chicken egg
2 шт
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Milk
2 ст. л.
-
Corn
200 г
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Parsley
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Chili
-
Beets
4 шт
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Red onion
1 шт
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Vinegar
2 ст. л.
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Lemon juice
1/2 шт
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Salt
-
Black pepper
Cooking
You should start with the garnish, as it will need cooling. For garnish, mix the diced beets, onions (I have it turned red only from the outside:) probably not the sort took), seeded and finely chopped Chile, parsley. Slightly prisolit and pepper and fill with mixture of 2 tbsp vinegar and 2 tbsp oil. Mix everything and put it in the refrigerator to cool.
Fillet wash, dry, sprinkle with your favourite spices (I used sea salt and freshly ground black pepper) and pour over the juice of half a lemon. Let the chicken stand for a few minutes.
For tortillas, you need to fill in a container of starch, add the Chile, a little salt and chopped parsley. Drive egg and mix well. Pour in the milk and enter the corn. Leave to stand for 10 minutes.
It's time for chicken Breasts. These should be greased with a mixture of ketchup and cooking oil and send to a preheated grill. From each side fry for 5 minutes. If not grilling, you can bake it in the oven.
In a frying pan (preferably nonstick) heat oil and using a spoon, the dough for tortillas. I took a small skillet and fry tortillas one at a time. And you can take a large frying pan and fry all the tortillas at once. Fry for 3-4 minutes on both sides until Golden brown.
Here is the toasted tortilla. By this time, already "arrived" chicken Breasts. Start processing the meals.
On a plate put the cake. They put the dish on top cut into strips (across the grain) fillet. All decorate with parsley and... Bon APPETIT!!!
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