CRUMBED CHICKEN WITH PINEAP­PLE SALAD

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SERVES 4 Prepa­ra­tion time: 20 min Bak­ing time: 25- 30 min

4- 6 chicken breast fil­lets salt and freshly ground black pep­per 125 ml ( ½ c) cake flour 125 ml ( ½ c) white bread­crumbs 125 ml ( ½ c) des­ic­cated co­conut, toasted

Pre­heat the oven to 200 ° C 1 Flat­ten the chicken breasts slightly with the heel of your hand Sea­son with salt and pep­per 2 Sea­son the flour with salt and pep­per 2 eggs, whisked 30 ml ( 2 t) olive oil

PINEAP­PLE SALAD

1 large pineap­ple hand­ful of fresh mint, chopped 1 red chilli, finely chopped and roll the chicken breasts in the mix­ture to coat 3 Mix the bread­crumbs and toasted co­conut Work­ing with one at a time, dip the chicken breasts in the whisked eggs then in the co­conut mix­ture to coat 4 Put a wire rack on a bak­ing sheet and grease with non­stick spray Ar­range the chicken breasts on the rack, driz­zle with the olive oil and bake for 25- 30 min­utes or un­til done ( the cook­ing time de­pends on the thick­ness of the breasts) 5 Pineap­ple salad Peel and dice the pineap­ple Add the mint and chilli and toss 6 Serve the chicken with the salad, Greek yo­ghurt and lemon wedges, if pre­ferred

Use chicken drum­sticks and thighs in­stead of breast meat Dou­ble the crumb mix­ture and in­crease the bak­ing time to 50- 60 min­utes

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