It has been a hectic week at work and I am so glad to be able to embrace the weekend. Time to take a big breath. Have just whipped up a great fabulous Friday fast dinner, ideal to end a busy week.
2 chicken breasts
1 cup mayonnaise
1/4 cup curry paste
2 tbsp milk
1 spring onion, finely chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp pepper
1/4 tsp paprika
1/2 cup breakfast cornflakes
1/2 cup Panko or breadcrumbs
1/2 cup salted almonds
Preheat oven to 230'C.
Cover breast with cling wrap and hit with a rolling pin to 1/4 inch thick.
Cut into thick fingers.
1/2 cup breakfast cornflakes
1/2 cup Panko or breadcrumbs
1/2 cup salted almonds
Preheat oven to 230'C.
Cover breast with cling wrap and hit with a rolling pin to 1/4 inch thick.
Cut into thick fingers.
Mix together mayonnaise, curry paste, milk, spring onion, salt, pepper and paprika.
Blend cornflakes, Panko and nuts in a food processor to make crumbs.
Dip each finger into paste and then roll in coating until covered.
Line a baking sheet and bake for 15 min each side until crispy and brown.
Serve with a mustard and dill guacamole: blog label - recipes; dips
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