yummy yum yum is all I can think of looking at the picture!
I had this for the first time at a friend's place and HAD to try a hand at this.
Tenderising and marinating the chicken in curd, makes it so amazingly soft, and the curd also imparts a nice tangy taste to it.
The chicken can be either shallow fried on the pan, which of course makes it crunchier and tastier, but if you are looking for a healthier version, then it can be baked in an oven with as little as 2 tsp oil for the whole recipe.
Lip smacking yummy, especially with a salad and Buttermilk Ranch Dressing.
Bon Appétit
I had this for the first time at a friend's place and HAD to try a hand at this.
Tenderising and marinating the chicken in curd, makes it so amazingly soft, and the curd also imparts a nice tangy taste to it.
The chicken can be either shallow fried on the pan, which of course makes it crunchier and tastier, but if you are looking for a healthier version, then it can be baked in an oven with as little as 2 tsp oil for the whole recipe.
Lip smacking yummy, especially with a salad and Buttermilk Ranch Dressing.
Bon Appétit
PREP TIME MARINATION TIME BAKING TIME TOTAL TIME SERVES | 5 - 10 Minutes 3 - 4 Hours 6 - 8 Minutes / Batch 4.5 - 5 Hours 2 Portions |
INGREDIENTS Chicken Breasts, boneless Yogurt, low fat / full fat Parsley, dried Maida Eggs, whisked, whole/only whites Bread Crumbs Garlic Powder Oregano Red Chilli Flakes Salt Pepper Olive Oil | QUANTITY 4 1 cup 1 tsp 1/2 cup 2 1 cup 1/2 tsp 1/2 tsp 1/4 tsp 3 - 4 tbsp |
RECIPE
Wash and drain the chicken breasts.
Try and slice them to reduce the meat thickness. Do not cut through and through, but enough to open it into two halves.
Slightly beat with a steak hammer.
Whisk the yogurt with salt and half the parsley.
Pour this mixture over the chicken breasts and marinate for 3-4 hours.
Preheat the oven to 190 Degrees centigrade.
Grease the baking tray/dish with half the olive oil.
In three different bowls or plates prepare the following;
Mix Maida, salt and pepper.
Whisk the eggs, and
Mix the breadcrumbs, salt, pepper, oregano, remaining parsley, red chilli flakes and garlic powder.
Remove the chicken from the marinade and hold for 5-10 seconds, allowing to drain off the excess marinade.
Roll the breast in maida, and shake off the excess.
Dip the rolled chicken breast in the whisked egg, making sure its completely coated. Allow the excess egg to drain off.
Finally, roll the chicken breast in the breadcrumbs, coating it well.
Place these breasts on the greased baking tray, sprinkle the remaining Olive Oil on all the breaded chicken breasts and bake for 6-8 minutes on each side, checking regularly.
P.S. Tastes best with Tossed Salad, Roasted Potatoes and Buttermilk Ranch Dressing.
MY NOTES
If you want to keep the recipe to a low fat / healthier version, instead of using the whole egg, only egg whites can be used.
In the bread crumbs, some grated parmesan cheese can be added too.
If you want to keep the recipe to a low fat / healthier version, instead of using the whole egg, only egg whites can be used.
In the bread crumbs, some grated parmesan cheese can be added too.