Chicken fillet can be breaded not only in flour and breadcrumbs, but also in different seeds. When baked, the seeds acquire a pronounced aroma and form a crust on the fillet, and beet salad will be an excellent addition to a chicken dish. Both various seeds and beets are valuable products for our body, enriching it with essential elements.
It is necessary
- For 4 persons:
- - 2 tbsp. tablespoons of flaxseed;
- - 2 tbsp. tablespoons of sunflower seeds (peeled);
- - 2 tbsp. tablespoons of finely chopped almonds;
- - 2 tbsp. tablespoons of pumpkin seeds (peeled);
- - 1 tbsp. a spoonful of sesame seeds;
- - 4 pieces of 180 g chicken breast (fillet);
- - 2 tbsp. tablespoons of wheat flour;
- - 1 egg, lightly beaten;
- - 500 g of beetroot (Swiss chard) without stems;
- - 400 g of canned beets, cut into wedges;
- - 2 tbsp. tablespoons of olive oil;
- - 1 tbsp. a spoonful of lemon juice;
- - salt to taste.
Instructions
Step 1
Preheat oven to 200C. Line a baking dish with parchment paper.
Step 2
Combine flaxseeds, sunflower seeds, almonds, pumpkin seeds, and sesame seeds in a shallow bowl. Pour in 2 tbsp. tablespoons of flour in a second plate. Beat the egg lightly in the third bowl (you can add salt to taste). Breaded each chicken fillet first in flour, then in a lightly beaten egg, then in a mixture of all the seeds. Make sure the chicken fillet is well coated with all three layers of breading.
Step 3
Place 4 breaded chicken fillets in a baking dish on parchment paper and bake for 15 minutes or until tender.
Step 4
While the fillet is baking, you need to cook the beetroot (chard). Dip the beet leaves, after removing the stems, in a saucepan of boiling, salted water for 3 minutes. Remove the chard, mix with chopped pickled beets, add olive oil, drizzle with lemon juice and serve as a side dish with chicken. Add salt to taste if necessary.
