500 gr chicken breast
romaine lettuce
cherry tomatoes
mozzarella
dark olives
basil
olive oil
lemon
egg
corn flakes
For pita bread:
For pita bread:
2 cups flour
1 cup lukewarm water
20 gr yeast
1 tablespoon olive oil
salt
Method of preparation:Bread:
Dissolve the yeast in the water, you can also add a little bit of milk. Add the remaining ingredients and knead the dough. Cover with a cloth and leave it for an hour. After an hour, cut off small pieces of dough and roll out each cake to your hand size. Gently flatten and bake at 200 degrees for 20 minutes.
Clean the chicken breast. In one bowl beat the egg and in another put cornflake crumbs. Dip chicken breast first in the egg, then in cornflake crumbs. Fry in olive oil. After frying, cut into larger, angular pieces.Arrange on a plate romaine lettuce leaves, torn pita bread and chicken breast.
In a bowl, toss cherry tomatoes cut in halves, sliced black olives and mozzarella. Season, pour the olive oil and sprinkle with lemon. Stir the mixture and add over the chicken, pita and lettuce. Add the fresh basil. Serves 2.
Method of preparation:Bread:
Dissolve the yeast in the water, you can also add a little bit of milk. Add the remaining ingredients and knead the dough. Cover with a cloth and leave it for an hour. After an hour, cut off small pieces of dough and roll out each cake to your hand size. Gently flatten and bake at 200 degrees for 20 minutes.
Clean the chicken breast. In one bowl beat the egg and in another put cornflake crumbs. Dip chicken breast first in the egg, then in cornflake crumbs. Fry in olive oil. After frying, cut into larger, angular pieces.Arrange on a plate romaine lettuce leaves, torn pita bread and chicken breast.
In a bowl, toss cherry tomatoes cut in halves, sliced black olives and mozzarella. Season, pour the olive oil and sprinkle with lemon. Stir the mixture and add over the chicken, pita and lettuce. Add the fresh basil. Serves 2.
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