- Chicken fillet - 3 pieces
- Tomatoes - 3 Pieces
- Basil, bundle - 1 Piece
- Salt, pepper - To taste
1. Chicken fillet divided into two parts. Rinse and dry well. Now, each part of the incision is not fully extended and unfolded. 2. A bunch of basil is washed and divided into leaves. We do not need sprigs of basil, just leaves. Breeches salt and pepper to taste and put on one half of each breast leaves basil. 3. Wash the tomatoes. Cut into rings. Add a few rings for each piece of breast. 4. Fold the breast. So that they do not open during the frying, it is best to stab them with toothpicks. A small amount of oil is heated in a skillet and fry our breasts. On each side of the breast you will need about five minutes, so that the breasts are roasted and acquired a fragrant golden color. To learn whether the meat is ready or not - cut it. Meat should be matte, and not pink. Put the meat on plates, la carte, decorate with greens. It can be served as an independent dish. You can serve rice or potatoes.
Servings: 3-4