Chicken fillet, breaded in seeds, served with beetroot garnish

You will need
  • For 4 persons:
  • - 2 tbsp. spoons of flaxseed;
  • - 2 tbsp. spoons of sunflower seeds (peeled);
  • - 2 tbsp. spoons of finely chopped almonds;
  • - 2 tbsp. spoons of pumpkin seeds (peeled);
  • - 1 tbsp. spoon of sesame seeds;
  • - 4 pieces of 180 g of chicken breast (fillet);
  • - 2 tbsp. spoons of wheat flour;
  • - 1 egg, slightly beaten;
  • - 500 g of leaf beets (chard) without stems;
  • - 400 g canned beets, sliced;
  • - 2 tbsp. spoons of olive oil;
  • - 1 tbsp. spoonful of lemon juice;
  • - salt to taste.
Preheat oven to 200 ° C. Cover the baking sheet with parchment paper.
Mix flax seeds, sunflower seeds, almonds, pumpkin seeds and sesame seeds in a shallow dish. Pour out 2 tbsp. spoons of flour in the second plate. Beat the egg slightly in the third plate (you can add salt to taste). Pan each chicken fillet first in flour, then in a slightly beaten egg, then in a mixture of all the seeds. Make sure the chicken fillet is well covered with all three layers of breading.
Put 4 pieces of breaded chicken fillet in a baking dish, on parchment paper, and bake for 15 minutes or until cooked.
While the fillet is baked, you need to cook sheet beets (chard). Dip the beet leaves, after removing the stems, in a pot of boiling, salted water for 3 minutes.

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