Thinly sliced grilled chicken breast, style
Cut the chicken breast into pieces and divide them into three pieces in total.
Place plastic wrap on top of the chicken, beat it with a rolling pin or jar on top, and spread it thinly.
Sprinkle each thinly spread chicken with [A] and season it.
Stretch a small amount of olive oil into a grill pan and heat it over a strong medium heat. Grill the seasoned chicken one at a time. Bake for 30 seconds, turn it over for 10 seconds, then remove it on a plate.
Drain the potatoes, the vegetable that is served with the vegetables, into bite-sized pieces, and soak them in water for about 5 minutes to wipe off the water. Fry in hot oil until the bamboo skewers are in the mix.
Cut the taldibo and celery into easy-to-eat sizes, place in a bowl and mix with [B].
Place chicken on a plate with potatoes, salad and cut lemon. Pour it with Italian parsley and pour in olive oil and it's finished.
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- Chicken breast
- 1 piece
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[A]
- Olive oil
- 1 tablespoon
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- Salt and pepper
- Appropriate amount
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- Potatoes too
- 1 piece
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- Fried oil
- Appropriate amount
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- Taldivo
- 50g
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- celery
- 20g
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[B]
- Olive oil
- 1 tsp
-
- Salt and pepper
- Small amount
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- Balsamic Vinegar
- 1/3 tsp
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- White wine vinegar
- 1/3 tsp
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- Lemon juice
- Small amount
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- Cut lemon finish
- Appropriate amount
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- Italian parsley for finishing, minced
- Appropriate amount
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- For finishing olive oil
- Appropriate amount
