Chicken breast with dried wakame seaweed and mashed fish

3 servings

90 minutes

This exquisite recipe combines tender chicken breast, aromatic dried wakame seaweed, and ground fish to create a subtle balance of flavors. Japanese cuisine is renowned for its focus on natural ingredients, and this recipe is a perfect testament to that. The wakame adds a light sea note to the dish while the ground fish deepens the flavor. The foil-baked chicken breast remains juicy and infused with the aromas of dill and spices. This dish is ideal for a light dinner or festive lunch, especially when complemented with fresh vegetables and herbs. The taste is delicate, slightly salty with a barely noticeable sea hint, and the texture is soft and juicy. This dish embodies the spirit of Japanese cuisine: simplicity, naturalness, and harmony of flavors.

Energy value per serving

• Calories: 126.5
• Proteins: 21.9g
• Fats: 3.3g
• Carbohydrates: 2.8g

Ingredients

• Chicken breast: 1 pc
• Olive: 2 tbsp
• Wakame seaweed: 1 tsp
• Dry seaweed nori: 10 g
• Fish: 10 g
• Dried dill: pinch
• Salt: to taste

Cooking steps

1. Wash the breast and remove all excess.

   Required ingredients:

   • Chicken breast: 1 piece

2. Tear off the needed amount of foil and line the baking dish with it.

3. Grease the foil with 1 tablespoon of oil and don't forget to season the oil with salt and dill.

   Required ingredients:

   • Dried dill:  pinch
   • Salt:  to taste

4. Rub the breast with spices and place it in a dish, drizzle a little more oil on top (to keep the breast juicy).

   Required ingredients:

   • Chicken breast: 1 piece
   • Olive: 2 tablespoons
   • Wakame seaweed: 1 teaspoon
   • Dry seaweed nori: 10 g
   • Fish: 10 g

5. Wrap it well in foil to avoid gaps and place it in a preheated oven at 180 degrees.

6. Bake until done, serve sliced and slightly cooled. You can sprinkle with herbs.

   Required ingredients:

   • Dried dill:  pinch