Chicken escalope à la Mexico

Name: Chicken escalope à la Mexico
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 Chicken fillets (approx. 125 g each); 1 can(s) (425 ml) Corn with kidney beans; 1 collar Spring onions; 4 Tomatoes; 2 Onions; 2 stem(s) Oregano; 2 stem(s) flat leaf parsley; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l Tomato juice; 7-10 Tbsp a few squirts of Tabasco; 7-10 Tbsp fresh herbs and pickled peppers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 Chicken fillets (approx. 125 g each)
1 can(s) (425 ml) Corn with kidney beans
1 collar Spring onions
4 Tomatoes
2 Onions
2 stem(s) Oregano
2 stem(s) flat leaf parsley
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l Tomato juice
7-10 Tbsp a few squirts of Tabasco
7-10 Tbsp fresh herbs and pickled peppers

Directions

1
Wash the chicken fillets and pat them dry. Rinse and drain the corn mixture. Clean and wash spring onions and cut into rings. Clean, wash and slice the tomatoes. Peel and chop onions.
2
Wash and chop the herbs. Heat olive oil. Fry the fillets on each side until golden brown, season with salt and pepper. Add spring onions and tomatoes to the frying fat. With tomato juice from
3
Add the corn mixture and braise for about 10 minutes. Stir in herbs. Season to taste with salt and Tabasco. Serve sprinkled with onion cubes. Garnish with fresh herbs and pickled peppers.
4
Tortilla chips taste good with it.