by MBC Team

Chicken breast without skin cooked

Cut the fillet diagonally from end to end. Put it in a deep bowl and add the spices - the soy sauce, the black pepper, the olive oil, the lemon juice, the white wine and the basil. Stir it well and leave it in a fridge for 1-2 hours (or more). Roast the meat in a pre-heated pan with a non-stick layer, while adding the rest of the marinade. Turn the meat every 1-2 minutes until it is ready.

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