Monday, June 30, 2008
These fried strips of chicken breast fillets with a crunchy Parmesan-flavored coating and simple dipping sauce accompaniment are perfect for relaxed summer dinners. Serve with green salad. Recipe serves 4.
4 chicken breast fillets
1/2 cup all-purpose (plain) flour
2 eggs, lightly beaten
1 cup stale white breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
2 tablespoons oil
1 tablespoon oil
1 onion, chopped
1 tablespoon sweet chili sauce
2 bacon rashers, chopped
13 ounce (410 g) can tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano leaves
1/4 cup water
1 small chicken stock cube, crumbled
1. Cut chicken into long thin strips; toss lightly in flour, shake away excess flour, dip in eggs, then coat in combined breadcrumbs, cheese and parsley; refrigerate 10 minutes.
2. Heat oil in medium frying pan, add chicken, cook until golden and tender. Remove chicken from pan, drain on absorbent paper, serve with tomato sauce.
Tomato Sauce: Heat oil in medium saucepan, add onion, cook for about 2 minutes or until onion is soft. Stir in chili sauce, bacon, crushed tomatoes with juice, tomato paste, oregano, water and stock cube; bring to boil, reduce heat, simmer, uncovered, 10 minutes or until sauce thickens slightly.