Ease of Preparation: EasyA recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Cornflake Crusted Chicken
Ingredients
Cornflake Crusted Chickencup whole wheat flour
2 eggs
1 Heaping spoonful Dijon mustard
2 cup cornflakes, lightly crushed
4 boneless skinless chicken breasts
Salt and pepper
2 Tbsp olive oil
Curry Saucecup chicken broth
cup 35% cream
2 Tbsp cornstarch
cup water
1 Tbsp curry powder
Salt
Directions
Cornflake Crusted Chicken1. Preheat oven to 375F.
2. Put flour into a medium sized bowl.
3. In another bowl, put in eggs and mustard and whisk well.
4. In a third bowl, place cornflakes.
5. Season chicken breasts with salt and pepper and then coat them with flour.
6. Shake off any excess flour then dip into the egg mixture.
7. Allow the excess egg to run off then dip into the cornflakes and press to coat well.
8. Place the breasts on an oiled baking sheet and bake for 25 minutes, or until crust is crispy and chicken is cooked through.
9. Serve with Curry Sauce or your favourite condiment.
Curry Sauce1. Pour stock and cream into a small pot over medium heat.
2. Stir cornstarch into water and then whisk into the stock mixture.
3. Add curry powder and continue to whisk until sauce is thickened.
4. Season to taste with salt.
See more: Bake, Rice/Grain, North American, Poultry, Dinner, Eggs/Dairy, Main, Chicken
Post a Comment
Post a Comment