Chicken strips in pecan nut crust

By admin
17 September 2010

Serves 4-6

Preparation time: 30-40 min

Cooking time: 15 min

4 chicken breasts, skin and bones removed

60 ml (¼ c) corn flour

15 ml (1 T) chicken stock powder

salt and freshly ground black pepper

2 eggs

45 ml (3 T) Bulgarian yoghurt

100 g (1 packet) pecan nuts, finely chopped

250 ml (1 c) fresh dried breadcrumbs

15 ml (1 T) ground cumin

oil for shallow-frying

60 ml (¼ c) mayonnaise for serving

Cut the chicken breasts into long strips.

Mix the corn flour, chicken stock powder, salt and pepper in a plastic bag.

Add the chicken strips and shake them until the strips are coated with the corn flour mixture.

Whisk together the eggs and yoghurt in a dish.

Mix the chopped nuts, breadcrumbs and cumin on a plate.

Dip the chicken strips in the egg mixture, then in the nut mixture.

Leave the strips to rest in the fridge for about 10 minutes.

Heat enough oil for shallow-frying and fry the strips until crisp and golden brown.

Serve with noodles and green salad with mayonnaise on the side.

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