Time
70 min
Serving
4 persons
Calories
215
Another option for a quick tasty lunch or dinner is a chicken breasts with sunflower seeds and rice. The chicken comes out juicy and tender. Seeds give a special crunch and are very harmoniously combined with meat.
Ingredients
- chicken breasts: 400 g
- sunflower seed: 10 g
- egg: 1 piece
- milk: 1 Tbsp
- wheat flour: 2 Tbsp
- oil: 4 Tbsp
- onion: 100 g
- rice: 180 g
- Hot boiling water: 500 ml
- salt: 1 pinch
- black pepper: 1 pinch
Metric Conversion
Stages of cooking
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Prepare the ingredients.
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Rinse chicken breasts under running water, remove bones, dry the fillet with a paper towel, cut lengthwise so that the meat is the same thickness. Grate the meat with oil, salt, pepper, cover and set aside for 15-20 minutes.
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Rinse the rice under running water several times until the water becomes completely transparent. Heat oil in a pan, fry chopped onions until transparent or goldenness. Add rice and fry over medium heat for 2-3 minutes until the seeds are transparent. Pour rice with onion with hot water, salt and mix. Cover with a lid and simmer over moderate heat for 15-20 minutes without lifting the lid.
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Preheat oven to 200 degrees. Mix the egg with milk and shake with a fork, add a little salt. On a separate plate pour flour for breading filet. Roll chicken in flour, then in egg-milk mixture, fry in vegetable oil from two sides to golden crust. Leave a little egg mixture.
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Grease the fried fillet with the remaining egg mixture, sprinkle with seeds on one side and slightly brush again with egg mixture. Put in a heat-resistant form and bake for 10 minutes at nearly 200 degrees.
