Ingredients // Dairy

Chicken skewers, breaded with salad

  • balsamic vinegar - 2/3 cup honey
  • - 1/3 cup
  • mustard - 2 tablespoons.
  • spoon of olive oil - 1/4 cup
  • chicken cutlets - 24 Pieces
  • seasonings Dukka - 1 cup
  • Parmesan cheese - 1/4 cup
  • For the salad: Brussels sprouts - 220 grams
  • Garlic - 2 cloves
  • unsalted butter - 1 1/2 Art.
  • spoon of olive oil - 1 tbsp.Spoon
  • pine nuts - 2 tbsp.spoon

1. Prepare the chicken skewers.Cook 24 skewers.If you are using bamboo sticks, soak them for 30 minutes in the water before use.Preheat oven to 175 degrees.Stir in balsamic vinegar and honey in a small saucepan over medium heat.Cook until the mixture is reduced by almost half, from 10 to 15 minutes.Cool.In a small bowl, mix the mustard and olive oil, season with salt and season with black pepper.Roll chicken in mustard mixture.Mix seasoning Dukka and grated cheese in a shallow bowl and mix thoroughly.2. Roll each piece of chicken in the mixture.Skewered chicken on skewers.Put on a baking sheet and bake until golden brown, about 2

5 to 30 minutes.Serve skewers with honey sauce.3. Cut the sprouts in half.Grind garlic.In a skillet melt 1 tablespoon butter in oil over moderate heat, add the garlic and cook, stirring occasionally, until pale golden.Put in a bowl.Reduce heat to low and add the cabbage in a single layer.Sprinkle with pine nuts and add salt to taste.Fry the cabbage until crisp and golden brown, about 15 minutes.Put the cabbage in a bowl, add the garlic and remaining 1/2 tablespoon of butter in a frying pan and cook over moderate heat, stirring occasionally, until the pine nuts do not become pale golden, about 1 minute.Put the mixture on a cabbage and sprinkle with black pepper.Serve chicken kebab with salad.

Servings: 2-3

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