Chicken Breasts with Sunflower Seeds and Rice

Foto 1


70 min


4 persons




5.00 (1)

Another option for a quick tasty lunch or dinner is a chicken breasts with sunflower seeds and rice. The chicken comes out juicy and tender. Seeds give a special crunch and are very harmoniously combined with meat.


  • chicken breasts : 400 g
  • sunflower seed : 10 g
  • egg : 1 piece
  • milk : 1 Tbsp
  • wheat flour : 2 Tbsp
  • oil : 4 Tbsp
  • onion : 100 g
  • rice : 180 g
  • Hot boiling water : 500 ml
  • salt : 1 pinch
  • black pepper : 1 pinch

Metric Conversion

Stages of cooking

  1. Prepare the ingredients.

    Foto 2

  2. Rinse chicken breasts under running water, remove bones, dry the fillet with a paper towel, cut lengthwise so that the meat is the same thickness. Grate the meat with oil, salt, pepper, cover  and set aside for 15-20 minutes.

    Foto 3

  3. Rinse the rice under running water several times until the water becomes completely transparent. Heat oil in a pan, fry chopped onions until transparent or goldenness. Add rice and fry over medium heat for 2-3 minutes until the seeds are transparent. Pour rice with onion with hot water, salt and mix. Cover with a lid and simmer over moderate heat for 15-20 minutes without lifting the lid.

    Foto 4

  4. Preheat oven to 200 degrees. Mix the egg with milk and shake with a fork, add a little salt. On a separate plate pour flour for breading filet. Roll chicken in flour, then in egg-milk mixture, fry in vegetable oil from two sides to golden crust. Leave a little egg mixture.

    Foto 5

  5. Grease the fried fillet with the remaining egg mixture, sprinkle with seeds on one side and slightly brush again with egg mixture. Put in a heat-resistant form and bake for 10 minutes at nearly 200 degrees.

    Foto 6

How did you like this article?

You may also like