Roasted chicken breasts in breadcrumbs with salad – detailed recipe. Nutrition value per serving: (total 4) Calories 806, total fat 62 g, saturated fat one 3 g, protein 46 g., carbohydrates 14 g., fiber 2 g., cholesterol 233 mg., sodium 1077 mg., sugar – g. Share with friends: 
Photo of the dish: Antonis Achilleos Time: 30 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2/3 Art. mayonnaise
- 1/3 Art. chopped fresh dill
- 2.5 tsp mustard powder
- 2 tsp freshly squeezed lemon juice
- Coarse salt and freshly ground pepper
- 1 and 1/4 Art. breadcrumbs
- 1 tbsp. finely grated ripe cheddar cheese
- 2 eggs
- 1 tbsp. vegetable oil
- 600 gr chicken breast fillet, cut into wide strips
- 150 gr. salad mixture “Mesclan”
- 1/2 tbsp. cherry tomatoes cut in half
Recipes with similar ingredients: mayonnaise, dill, mustard powder, lemon juice, breadcrumbs, cheddar cheese, eggs, chicken breasts, salad mixture mezklan, cherry tomatoes
Recipe preparation:
- Prepare the sauce: mix in a small bowl mayonnaise, 1 tbsp. l dill, 2 tsp mustard powder, lemon juice and 1 tbsp. l water. Add salt and pepper to taste. Let the sauce brew.
- Mix in a separate bowl the breadcrumbs, cheese, remaining 1/2 tsp mustard powder, 1 tsp. salt and 1/4 tsp pepper. Beat the eggs in another bowl. Heat vegetable oil in a pan. Submerge chicken breasts in beaten eggs, then in breadcrumbs mixture. Put in parts in a pan and fry until golden brown and crisp, about 3 minutes each. from each side. Transfer meat to paper towels to stack excess fat.
- Place the salad mixture in a large bowl and mix with tomatoes, remaining dill and 3 tbsp. l sauce. Salt and Spice up. Arrange the chicken breasts and salad on plates and serve with the remaining sauce. We offer a different salad recipe with fried chicken breast.
