Very light baked chicken breast sandwich using minimum of ingredients, while the appetizer turns out so delicious and original, that it can even be proudly served to guests. The main emphasis here is on chicken, garlic and rosemary. Fry the chicken until crisp and bake with herbs and unpeeled garlic. Serve the chicken on toasted slices bread, pouring sauce left over from roasting chicken. Baked garlic You can squeeze it like a paste from the husk and smear it on the chicken. value of one serving: (total 4) Calories 466, total fat 6 g., saturated fats, proteins 40 g, carbohydrates 23 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken breasts with skin, boneless (approximately 700 gr.)
- 2 tbsp. l olive oil
- 2 heads of garlic
- 4 sprigs of fresh rosemary
- 4 slices of leavened bread, grilled or in toaster
- 2 tbsp. l white wine vinegar
Recipes with similar ingredients: chicken breasts, wine vinegar, garlic, rosemary
Recipe preparation:
- Preheat the oven to 220 ° C.
- In a large heat-resistant pan over medium-high heat heat the olive oil. Sprinkle chicken with salt and pepper and fry skin down until golden brown, about 5 minutes.
- Divide the heads of garlic into cloves without peeling them. Flip over add the garlic and rosemary to the pan and place in the oven. Bake until the chicken is ready, but still be stay juicy, 15 to 20 minutes.
- Spread the bread on the dish and lay on each slice of chicken breast. Pour vinegar into a pan and scrape off with a wooden spoon sticky pieces. Add 3 tbsp. l water and simmer until the sauce thickens, about 2 minutes. Squeeze baked garlic garlic from the peel and spread it on bread. Pour chicken and bread sauce before serving. with rosemary.
