Ingredients
chicken breast around 300 g
1 tbsp butter
1 tbsp Dijon mustard
1/2 tsp tomato paste
1 tbsp sweet mustard
1 tbsp breadcrumbs
white pepper
# For corn croquettes :
200 g canned corn
1 egg
1 tbsp flour
2 tbsp sunflower oil
# For garnish:
lettuce
100 g mushrooms agaric mushrooms or
1 tbsp butter
2 tbsp pumpkin seeds
1 tbsp sweet mustard
1 tbsp balsamic vinegar
3 tbsp sunflower oil
Rosehip dry tarragon
Method
The oven is heated to 225 C. chicken breast seasoned with salt and white pepper on all sides and fry in melted butter. Mix the two types of mustard, tomato puree and breadcrumbs. This mixture is smeared upper chest and bake for about 15 minutes in the oven. Well drained corn mixed with egg, salt, pepper and flour. Formed into small patties and fry in hot sunflower oil. Draw and leave to drain on kitchen paper. The mushrooms were washed and sliced according to their size. In a pan heat the butter, fry the mushrooms are briefly and add the pumpkin seeds. Of mustard, sugar, tarragon, vinegar and the oil is made dressing. Salad tear into small pieces. In a plate put salad with mushrooms and pumpkin seeds, pour dressing, put it chicken fillet and corn croquettes.
Containers:
Difficulty
Difficult
Tested
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