Ingredjenti
Ħalib tal-pulcinell0.5 kilograms- Tomatoes2 pieces
Jogurt0.5 cup
Aglow3 cloves
Chili2 teaspoons
Ġuħ ta' lewż0.5 cup- Mushrooms250 grams
Sos sojja2 teaspoons
Farina1 cup
Ġobon Parmesan3 tablespoons- Salt and Black Pepper0
Passi
- 1
Cut the chicken in half evenly to form four pieces of chicken breast, pound the pieces to tenderize them, then marinate in garlic, yogurt, salt, and black pepper for two hours.
120 minGħodda meħtieġa:🍳Bowl - 2
In a frying pan over heat, add a quarter cup of corn oil.
5 minGħodda meħtieġa:
Pan - 3
Remove the chicken pieces from the marinade, coat them in flour, shake off the excess flour, then fry in the pan until golden brown, flipping to cook the other side.
10 min - 4
Place the chicken pieces in a baking dish and arrange tomato slices on top, placing two slices of tomato on each chicken breast.
5 min - 5
Bake the dish in the oven for half an hour from the bottom, then remove and add the Parmesan cheese, returning it to the oven from the top until the cheese melts and turns golden.
30 minGħodda meħtieġa:
Forn - 6
For the mushroom sauce, in the same frying pan used for frying the chicken, add a third of a cup of water, bring to a boil for a minute, then add the Tabasco (chili), lemon juice, mushrooms, soy sauce, salt, and pepper, let the mixture boil for five minutes, then turn off the heat and it's ready.
5 min - 7
On a serving plate, place a slice of chicken and surround it with the mushroom sauce.
5 min
Fatti tan-Nutrizzjoni
Ħalib tal-pulcinellgħal kull 100gJogurtgħal kull 100gAglowgħal kull 100gChiligħal kull 100gĠuħ ta' lewżgħal kull 100gSos sojjagħal kull 100gFarinagħal kull 100gĠobon Parmesangħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.