Bruschetta
Description
The salad is quick and easy to prepare. I cook the chicken breast with spices in parchment paper on a dry skillet. The meat stays juicy and can be easily cut into small cubes. Add raisins to the salad dressing—they will give it a pleasant, slightly tangy flavor. You can toast the bread roll or slice of bread in the oven or on a dry skillet until slightly crisp. The salad is ready to serve.
Instructions
- 1
Step 1
1. Wash and dry the chicken breast. Pound with a meat mallet to a thickness of 1 cm. Grease parchment paper with vegetable oil, sprinkle with barbecue seasoning and salt (1/2 tsp), then wrap the pounded meat in it.
- 2
Step 2
2. In a dry skillet, cook the chicken breast in parchment paper on both sides for 3-4 minutes per side. Let it cool.
- 3
Step 3
3. Prepare the remaining required ingredients. Soak the raisins in boiling water for 20 minutes, then drain the water. Peel and mince the garlic.
- 4
Step 4
4. Cut the buns in half and bake in the oven for 10 minutes at 180 °C. Or grill them on a griddle.
- 5
Step 5
5. For the sauce, combine (in a blender) raisins, mayonnaise, cream, Worcestershire sauce, minced garlic, black pepper, and blend until smooth.
- 6
Step 6
6. Cut the chicken breast into small cubes and mix with the sauce. Finely chop the Chinese cabbage.
- 7
Step 7
7. Place shredded cabbage on top of the bun, then add the pieces of chicken breast in sauce, and sprinkle with grated cheese.
- 8
Step 8
8.