Chicken breast with lemon and chilli

Chicken breast with lemon and chilli


120 g of chicken
1 small lemon
1 tsp ground chili
Refined olive oil
6 cherry tomatoes
1 clove garlic
a pinch of dried basil
a pinch of salt


1. marinating chicken breasts.
First make the marinade — squeeze the juice of a lemon, mix with chili.
Omit the chicken in the marinade, we send in the refrigerator for 20 minutes.

2. Fry the chicken.
We took out the breast from the marinade, heat the pan in a little olive oil.
At the maximum heat fry the breast on both sides to brown.
Then we diminish the heat to medium and continue to fry under the lid until ready.

3. Quick garnish.
Boil the spaghetti in salted water, I prefer al dente — undercooked 2 minutes.
Clean the garlic, chop in half along with the tomatoes.
Heat the skillet in a little olive oil, garlic and tomatoes turned up on medium heat — just a couple of minutes. Add the spaghetti and basil, stir well and cook 2 more minutes.

It turns out very juicy chicken breast with a rich taste!
A side dish of pasta goes well!

Bon Appetit!

Chicken breast with lemon and chilli

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