- 2 boneless skinless chicken breasts
- 1 tbsp vegetable oil
- 1 long cucumber
For the sauce
- 250 g homemade mayonnaise
- 1 baked, fried or pickled bell peppers
- a few drops of hot chili sauce
STEP-BY-STEP COOKING RECIPE
Make the sauce. Peel sweet peppers and seeds, cut into cubes and grind in a blender or food processor until smooth. Wipe through a sieve if necessary. Mix with mayonnaise, season with hot chili sauce to taste.
Dry the boiled breast with paper towels and cut into square pieces of 3×3 cm in size and a little more than 1 cm thick.
Heat vegetable oil in a frying pan over medium-high heat and fry the chicken on both sides for several seconds, only until a slight blush appears.
Cut the cucumber in half lengthwise, cut each half into slices 7-8 mm thick.
Arrange the sauce in low glasses with a layer of 2 cm. On a wooden skewer, put a slice of cucumber and 3 pieces of chicken. Dip the tip of the skewer into a glass of sauce.
Servings Per Container
Publishing House Grocery Store
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Table of weights and measures