Chicken with walnut sauce

Ingredients

• 1 chicken breast
• 1 teaspoon pepper
• 2 bay leaves
• 1/2 teaspoon salt

Walnut sauce

• 80 gr walnuts
• 5 wire parsley
• 2 green onions
• 1 slice bread without crust
• 1 clove of garlic
• 2 tablespoons lemon juice
• 2 tablespoons walnut oil (or olive oil)
• 1 teaspoon turmeric
• 1 teaspoon sweet paprika
• 1 teaspoon chilli powder
• 1/2 teaspoon salt

Preparation

• Cut the chicken in two to cook faster, cover with water, add 1/2 teaspoon salt, pepper and bay leaf and simmer about 45 minutes. Strain broth and withheld and loosen chicken strips.
• Pour about 1/3 cup soup over bread slices and let soak for 5 minutes.
• In blender put walnuts, parsley, 3-wire, 1 wire onion (or 1/2 small onion dry) soaked bread slices and garlic. Mix slowly pouring the soup (about half a cup will take) to obtain a homogeneous paste is not very soft.
• In a small pot heat oil and add turmeric, cells, paprika and salt. Stir quickly. Pour this mixture in blender even mix several times. If it needs more pour a few tablespoons of broth.
• Move nuts in blender sauce into a bowl, add chicken and dregeti fasiutele salt. Add the lemon juice.
• Chop the remaining parsley and green onions and add over salad.
• Serve on toast.