Caesarsalad on a stick

Name: caesarsalad on a stick
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 1,5 el traditional olive oil; 170 g French free range chicken fillet; toe garlic; 1 ciabatta; 12 quail egg; 1 crop baby cream lettuce; 75 ml fresh salad dressing caesar

Borrelbapje of a caesar salad on a stick with chicken breast, croutons, quail eggs, lettuce and dressing.

Ingredients

Kitchen Stuff

1 baking paper
12 tapas stick

Directions

Preheat the oven to 180 ° C.
Heat the oil in a frying pan. Sprinkle the chicken with salt and pepper and fry in 13-15 minutes. Turn halfway.
In the meantime, cut the garlic finely. Cut the ciabattina into cubes of 2 cm. Put the bread together with the garlic and the rest of the oil in a bowl. Shovel.
Divide the bread cubes over a baking sheet covered with parchment paper and bake in the oven for about 15 minutes. Spoon halfway.
Meanwhile, cook the quail eggs in 5 minutes. Let the eggs scare under cold water and peel.
Cut the head of lettuce into 4 parts. Cut the parts in width into 3 equal pieces.
Allow the chicken and croutons to cool for 5 minutes. Cut the chicken into cubes of 2 cm.
Thread in succession a piece of lettuce, a block of chicken, a crouton and a quail egg on a skewer. Make the rest of the picks.
Serve the salad sticks with the dressing.