Open the two eggs in a bowl and add the herbs mentioned above. Place the chicken fillets in the marinade and marinate in it for about one (1) hour. In the meantime, preheat the oven to 230 degrees circulating air.

Now take the chips - bag of your taste, put them in a bag and chop them up. Place the crumbled chips in a deep plate and roll the marinated chicken fillets in it. Then place on a baking sheet that has been lined with baking paper and bake for about 20 to 25 minutes until crispy.

Wash the cucumber and then slice it into thin slices. Then salt and let stand for a short time. Throw away the salt water later. Take a small container and add the cream, gourmet pepper, raw cane sugar, balsamic vinegar, stir and add to the salted cucumber slices.

Creme frâiche and * sour cream - made easy in a bowl, stir and sprinkle with salt, gourmet pepper, lemon juice and a squeezed clove of garlic. Mix again and set aside.

Take one or more flat plates and place the crispy chicken inner fillets on top and serve with cucumber salad, dip and a portion of rice.