Crispy chicken with salad

Name: Crispy chicken with salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 red peppers; 1/2 bunch Spring onions; 14 Stem(s) flat leaf parsley; 4 TABLESPOONS Lemon juice; 3 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 4 double chicken fillets (approx. 150 g each); 100 g fine spinach; 100 g Sheep's cheese; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 7-10 Tbsp Lemon and mint; 7-10 Tbsp wooden sticks

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 red peppers
1/2 bunch Spring onions
14 Stem(s) flat leaf parsley
4 TABLESPOONS Lemon juice
3 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
4 double chicken fillets (approx. 150 g each)
100 g fine spinach
100 g Sheep's cheese
2 Garlic cloves
3 TABLESPOONS Olive oil
7-10 Tbsp Lemon and mint
7-10 Tbsp wooden sticks

Directions

1
Peppers and spring onions clean, wash, cut into small pieces, wash parsley, pluck leaves and chop roughly. Beat lemon juice and sunflower oil. Season with salt, pepper and sugar. Mix the prepared salad ingredients and marinade and leave to stand. Wash the chicken fillets and dab dry.
2
Sort and wash the spinach. Cut feta cheese into thin slices. Tap the fillets a little flatter. Cover 1 fillet half each with spinach and cheese. Fold the second half over and pin it down. Peel garlic and press it through a garlic press. Heat olive oil. Fry garlic and chicken fillet in it at medium heat for about 20 minutes. Turn several times. Season with salt and pepper.
3
Peel garlic and press it through a garlic press. Heat olive oil. Fry garlic and chicken fillet in it at medium heat for about 20 minutes. Turn several times. Season with salt and pepper. Season salad again and arrange with chicken filets. Serve garnished with lemon and mint