Ingredients:
-
Chicken Breast Boneless – 2 No.
-
Eggs – 1 No.
-
Garlic – 3–4 Cloves
-
Thyme (Dry) – a pinch
-
Oregano (Dry) – a pinch
-
Parsley (Chopped) – 1 tbsp
-
Chilli Flakes – as requires
-
Bread crumbs – as requires
-
Salt – To Taste
-
Sugar – To Taste
-
Pepper (Freshly Ground) –To Taste
-
Cilantro – ½ bunch* Mint – few sprigs
-
Pine Nuts (Roasted) – 20 gm
-
Parmesan Cheese – 10 gm
-
Recon CocoCare® Coconut Oil – 100 ml
Method
– Wash and pat dry the chicken boneless. Cut the chicken diagonally into thin slices (Approx 4–5 slices from each fillet).
– Make a marinade with the egg, 3 chopped cloves of garlic, thyme, oregano, parsley, chilli flakes and seasoning.
– Marinade the chicken with the marinade & keep aside for ten minutes
– In a dish place the bread crumbs and add a little chopped parsley. Evenly coat the chicken with the bread crumbs.
– In a pan, heat CocoCare® Coconut Oil and fry the chicken on medium heat till cooked through and golden brown on both sides.
Cilantro Pesto
– Wash and dry the cilantro and mint.
– Put the cilantro, mint, a clove of garlic, roasted pine nuts, parmesan cheese and 40ml of CocoCare® Coconut Oil and Salt and sugar in a food processor.
– Grind all the ingredients to a paste, check for seasoning.
– Serve the Cilantro pesto along with Crumb Fried chicken
Cooking Instructions:
To be cooked in a pan/ skillet (shallow fried) on medium flame and chicken to be served immediately after frying served along with the pesto (room temperature).
