Hot and Crunchy Chicken (Fish)

prep time:: 0 min

Serving size: 4

ingredients

4 whole boneless,skinless chicken breasts
2 whole eggs -- slightly beaten
3 C crushed corn flakes
1/4 C margarine
1 tbsp grated ginger root
3 tbsp chopped cilantro
3 tbsp sesame seeds
MANGO CHUTNEY SAUCE
1 C mayonnaise
1 tbsp sambal sauce
1 tbsp fresh lemon juice
1/3 C Major Grey’s Mango Chutney

directions

Combine all ingredients for Mango Chutney sauce in mixing bowl and stir to blend. Refrigerate until ready to serve. Makes 1 1/3 cups.

Preheat oven to 350 degrees. Beat eggs in a shallow bowl. Dip chicken in eggs before dredging in crushed corn flakes. Place margarine in skillet over medium heat. Add almonds, ginger, red chile flakes, cilantro and sesame seeds. Cook until ingredients begin to sizzle. Reduce heat to low and place chicken breasts in pan on top of almond mixture. Remove breasts from pan, turn them over so crunchy mixture is on top. Place breasts in baking dish and finish cooking in 350 detree oven 10 minutes or until done. Place chicken breasts on cold sauce and serve. Makes 4 servings.

Notes - Sambal sauce (sometimes called red chile pasta in Vietnamese), and mango chutney often used in ndian dishes, red chile flakes staple of Thai cooking. May be bought on international aisle of Fiesta.

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Per Serving (excluding unknown items): 612 Calories; 64g Fat (92.5% calories from fat); 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 125mg Cholesterol; 822mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Source: Baby Louis