members recipes

Ingredients
Chicken fillet 800-1000 g (2 breasts).
Cheddar cheese (soft) 8 slices.
Spices (paprika, salt, Curry, Rosemary, Basil)
Olive oil .
Salad dressing:
Cabbage 600 g.
Carrots, 2 PCs.
Bunch of radishes with tops
Two long smooth cucumber (300 g)
Green radish.
Bunch of fresh parsley.
Leaves green salad.
2 natural yoghurt (300-400 g)
Spices (salt, coriander, thyme, ideally Bulgarian čubrica).

Method
Chicken fillet divide into pieces with thickness 2 cm. Made from two sides diagonal cuts of 5 mm inside. Coat each piece of chicken by olive oil. Then sprinkle fillet in spices (paprika, salt, Curry, Rosemary, Basil). Put for marinade in refrigerator for 1 hour.

Made Cole Slow. Cabbage leaves cut, carrots, cucumbers - grate on large grater, radishes are cut into thin rings, stalk and parsley finely chop. All mix in large bowl.

Fry fillets on the Grill Pan without adding butter to 3-4 minutes on each side. Put on a plate and put a slice of cheddar cheese on top and sprinkle with paprika or Curry. Next on leaf of lettuce put your Cole Slow, seasoned with yoghurt and spices (to taste, you can salt a bit who likes), decorate with fresh parsley.