Description
Usually chicken breast during heat treatment does not become juicy, slightly dry, but not this time. Fillet, soaked in brine, it will be very juicy, and the glaze gives it a rich taste and aroma. Easy Moroccan salad would be a nice addition to this dish. Minimum calories but maximum taste and benefits.
Ingredients
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Chicken breast
1 шт
-
Red onion
1 шт
-
Salt
1 ст. л.
-
Rosemary
-
Lemon
1/2 шт
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Garlic
3 зуб.
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Water
1/2 л
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Vegetable oil
2 ст. л.
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Garlic
1 зуб.
-
Black pepper
-
Rosemary
-
Orange juice
1 ст. л.
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Orange
3 шт
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Red onion
1 шт
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Olives
1/2 бан.
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Capers
1 ст. л.
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Zira
1/2 ч. л.
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Vegetable oil
2 ст. л.
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Black pepper
Cooking
From the breast, remove the skin, remove bones. The thus prepared fillet put in a solid package, I use the package for baking. The onion and garlic, puree them, add the rosemary and lightly crush with pestle, lemon cut into Nebolsin pieces. All add up to filet.
In two cups of water diluted with a tablespoon of salt and fill the breast. The package is then tied and put in any case in what ever capacity. Then put into the fridge. I kept the breast in the refrigerator overnight, but 2-3 hours in full will be enough.
Garlic grind to a paste. Combine all ingredients, stir.
Oranges with a sharp nojo cut away the peel, then cut slices. Do this over bowl to save juice. Ready slices put in the juice.
Onion peel and cut into thin half rings, olives cut in half.
In a bowl combine oranges, olives, capers and onions. season with salt and pepper and pour rastitelnym oil. Leave for 10 minutes to infuse. Then sprinkle a pinch of crushed between the fingers of cumin.
Each of the two fillets cut in half to get four odinakovyh piece. Heat well the griddle pan and fry the fillet until done, constantly lubricating it with icing.
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