700
700
gr.
Chicken fillet
400
400
gr.
Corn Flakes
250
250
ml.
Olive Oil
4
4
eggs
3
3
tablespoon
Dijon Mustard
100
100
gr.
Cherry tomato
1
1
green belly pepper
1
1
red belly pepper
1
1
teaspoon
cinnamon
2
2
teaspoon
salt
50
50
gr.
roasted hazelnut
25
25
gr.
parsley
Cut chicken breasts and pound them until they get thin. Separately mix eggs with mustard and cinnamon.
Grease chicken breasts with egg mass and than with corn flakes.
Place the breasts in an oily pan and roast on low temperature until it gets reddish on both sides.
Cut the washed vegetables in desired shapes. Mix 1 tablespoon Dijon mustard and 2 tablespoon oil, pour it on the vegetables and add chopped roasted nuts.
How To Serve
Enjoy!
Click if you already have prepared
65 
132 
30-60 Min
