300 g of chicken fillet, hot spices, 50 g of sunflower oil, parsley, dill, 150 g of fresh champignons, 1 tomato, mayonnaise, salt.
Divide the chicken fillet into parts. Beat off, salt and pepper.
Fry the mushrooms in sunflower oil for 5-10 minutes.
Fry the meat in sunflower oil on both sides.
Cut the tomato in half. Take out the core. Finely chop the greens and mix with mayonnaise. Place in tomato halves. Put fillet, some mushrooms and half a tomato on a dish. Decorate with herbs.