- 250 g clean chicken breast
- 120 g cabbage
- extra virgin olive oil
To prepare the steamed chicken breast, leaf through the cabbage and steam it for 10 minutes, then sauté it in a pan with a teaspoon of oil, salting it after cooking. In the meantime, boil the chicken breast in steam for about ten minutes. Chop the aromatic herbs and dilute them with a tablespoon of oil, a teaspoon of lemon juice and salt. Serve the sliced chicken breast together with the cabbage, minced and adjusted into a pie, and the aromatic sauce.
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