Al­mond-crumbed chicken with ba­nana chilli salsa

Nadia - - NADIA + DOLE -

Ready in 30 min­utes | Serves 4 2 large ripe Dole ba­nanas Juice ½ le­mon (2 Tbsp) ½ cup co­rian­der leaves, roughly chopped 1 spring onion, finely sliced 1 heaped Tbsp finely diced red chilli, seeds re­moved first CRUMBED CHICKEN 500-600g chicken breast ¼ cup flour 1 egg 150g sliced al­monds 1-2 Tbsp bread­crumbs 1 Tbsp but­ter 1-2 Tbsp ex­tra vir­gin olive oil

1 Cut the ba­nanas in half then cut each piece in half length­wise and then into rough dice. Place in a bowl, add le­mon juice and toss to coat. Add chopped co­rian­der, sliced spring onion and diced chilli. Stir to com­bine. Place in the fridge to chill un­til needed.

2 To cut chicken breast, place on a board, place one hand on top of breast and slice hor­i­zon­tally in half. The chicken pieces need to be thin so they can cook quickly; you may also need to cut it into smaller pieces. Sea­son with a liˆle salt and pep­per and dust pieces all over with the flour.

3 Crack the egg into a small dish and whisk with a pinch of salt. Tip al­monds and bread­crumbs into an­other dish. Crumb chicken pieces by dip­ping into the egg and then into the al­mond and crumb mix­ture. Set aside on a plate.

4 Heat a pan to medium-high and add buˆer and oil. Fry chicken for 2 min­utes, flip and cook for a fur­ther 1-2 min­utes un­til firm and cooked through. Serve im­me­di­ately, topped with ba­nana salsa, along with a side of colour­ful veges.

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