2 chicken fillets
50 g almonds
pinch of basil
a few drops of sesame sunflower oil
pinch ground ginger
Wash chicken fillets under cold water, then dry it. Clean it and the few fats that are in it. Salted, sprinkle with pepper and ginger. Grate or crush the almonds finely. Place fillets on a board, sprinkle with almonds (one side only), beat the meat lightly with a hammer, put a oil evenly over fillets and remain in the refrigerator. Peel tomatoes and avocados, cut them into cubes, sprinkle with basil, put a sesame sunflower oil and mix nice (if you like onions can add a little red onion also cut into small cubes). Place them and them in the refrigerator. Take a frying pan and place it on the stove. When well zagrayal place fillets inside with almond side up. Bake nice until golden, then turn and repeat until the meat is not completely ready. Set aside, then in the same pan fry literally seconds tomato-avocado salsa. Divide equally into two bowls and place the fillets on top.