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Serves 2 |
Prep Time 10 min. |
Cook Time 20 min. |
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Ingredients 2 Chicken breasts 75g Gluten free breadcrumbs 50g Gluten free plain flour, seasoned with salt and pepper 1 Free-range egg, lightly beaten 50ml Vegetable oil
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Method To prepare the chicken, lay the seasoned flour, egg and breadcrumbs out on separate plates/containers/on a tray. Coat the chicken breasts in the flour, then dip into the egg and finally into the breadcrumbs, using your hands to encourage the breadcrumbs to stick. We want the chicken to be crispy! Heat the oil in a frying pan and carefully fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon and leave to drain on kitchen paper. To heat the stir-in sauce, pour into a saucepan and cook gently for a couple of minutes until warmed through and bubbling. To serve, plate up the rice and salad and a few spoonfuls of the pickle. Slice the chicken in strips diagonally and place on top of the rice. Drizzle over your sauce. |
Rezept created by Bay's Kitchen (Recipe created by cook and author Emma Hatcher (www.shecanteatwhat.com)).
