INGREDIENTS:
- 1 chicken breast
- 1 egg, beaten (egg wash)
- 2 tsp flour
- 2 tsp of panko bread crumbs
- Salt and pepper to taste
- ½ cup of iceberg lettuce, chopped
- ½ cup of fingerling potatoes, cut into small dices
- ½ tomato, diced
- 2 figs, quartered
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- 1 tsp of feta cheese, small dice
- Set the FIREDISC® to a medium heat, add the olive oil, and cook the potatoes for about 8 minutes.
- Set the potatoes aside and prepare chicken.
- Season the chicken with salt and then coat with the flour.
- Dredge the chicken into the egg wash and then into the bread crumbs.
- Repeat this operation twice and then fry in the fire disc for 8 - 10 min to cook the chicken.
- Flip whenever necessary to avoid burning.
- On a plate, place the lettuce seasoned with the balsamic vinegar and olive oil, the figs, the tomatoes, and the feta cheese.
- Place the potatoes and the chicken next to the salad and enjoy!