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This recipe was given years ago to try the Chef Anna Moroni, and for those who carry that day was distracted! It is really worth trying!

ingredients:

• 800g chicken breast cut often



• mint



• marjoram






• grated ginger 1 lemon white wine

cut the chicken breast chunks are not too small and put in refrigerator to marinate for about 12 hours (I've reduced to 6 for the organizational problems) with wine, herbs, ginger and lemon (juice and grated rind). Drain the chicken from the marinade and proceed with the marinade (dipped in beaten egg then in bread crumbs). fry

separately prepare a sauce by bringing to the table for those who want to "inzuppparvi" chicken emulsifying blender with 2 tablespoons sauce doia, 4 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar and grated ginger.

buon'appetito!