INGREDIENTS:
chicken breast 400 g
lettuce leaves 50 g
vegetable oil 50 ml
eggplant 3 pcs.
bell pepper 3 pcs.
bulb onions 3 heads
thyme fresh 3 branches
ground black pepper taste
salt taste
PREPARATION:
Slice the chicken breast lengthwise, beat off a little.
Heat vegetable oil in a frying pan, add thyme sprigs.
Grate the breast with salt and ground black pepper, put in a preheated pan, fry on each side for five to seven minutes.
Separately, in another frying pan, fry the vegetables cut into strips, first the eggplants, for two to three minutes, then the onions, and finally, the sweet bell pepper. Simmer all together for another 20 minutes, stir.
Put green lettuce leaves on a plate, on top - vegetable roast, the third layer - chicken meat.
When serving, decorate the dish with sprigs of parsley and dill; for a side dish, you can cook crumbly buckwheat porridge or mashed potatoes.
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