Both the ingredients and the cooking process are all rather primitive, but the taste is beyond praise!
It is necessary
- Serves 4:
- - 4 chicken breasts;
- - 2 tbsp. dijon mustard;
- - 2 tbsp. Worcestershire sauce;
- - 2 tbsp. sesame oil;
- - 1 tsp ground coriander;
- - chili to taste;
- - sesame seeds for sprinkling;
- - a mixture of lettuce leaves.
Instructions
Step 1
Grind the coriander and pepper just before cooking with a processor or coffee grinder - this will make the dish more flavorful! If the pepper is fresh, chop it finely, removing the seeds.
Step 2
Make a marinade with Worcestershire sauce, Dijon mustard, and olive oil. Add spices and mix well.
Step 3
Cut the skinless chicken breast fillets into thin strips. Mix it thoroughly with the marinade and place in a fireproof dish. Cover and leave for about half an hour.
Step 4
In the meantime, preheat the oven to 180 degrees. Remove the lid and send the pickled bird there for about 15 minutes. Watch out, as it is very important not to overdry the chicken! We take it out and let it cool only slightly.
Step 5
While the chicken cools down, it's time to casually lay out the salad leaves mix on plates (you can use one, favorite, kind of greens!), And then put the chicken on top. Sprinkle lightly with sesame seeds and drizzle with oil! Serve immediately.
