Ingredients for 4 people
4 Mini barley round rusks with flaxseeds
200 gr. philadelphia cheese
1 cup of dill
300 gr chicken fillet
1 cup of olive oil
juice of 1 lemon
2 tablespoons of chopped verbena leaves
4 tablespoons of raw chopped red pepper
Salt, Pepper
Execution
Salt and pepper, the chicken fillets and bake in nonstick pan until get browned. Cut them into small cubes. Keep them warm. In a bowl add philadelphia cheese and dill. Work until they are a homogeneous mixture. Wet lightly the mini barley round rusks with flaxseeds and coat the mixture of cheese. Place over the chopped pepper and the cubes of roasted chicken. Sprinkle with chopped verbena and drizzle with olive oil and lemon. Finish with shedding some freshly ground pepper.
