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Almond and Cornflake Crusted Chicken
- 4 boneless skinless chicken breasts
- 1/2 cup almonds
- 1/2 cup cornflakes
- 1 large egg beaten
- 1 cup fresh strawberries, rinsed and stems removed for sauce
- 1 tablespoon sugar
- 1 tablespoon good quality balsamic vinegar
- 1 tablespoon corn flour
- 1/2 cup chicken stock (instant stock is perfectly good)
For the salad:
- 2 cups of washed Wild Rocket
- 8 fresh strawberries, sliced and tossed in freshly crushed black pepper
- 3 Tablespoon Extra Virgin Olive Oil
- 2 Tablespoon Lemon Juice
- 1 teaspoon English mustard
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Preheat the oven to 180’C
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In a food processor, process almonds & Cornflakes for 1-2 minutes to a chunky bread crumb consistency. Set aside.
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Lightly pound chicken breast pieces. The easiest way to do this is to cover the chicken breast with plastic wrap using the smooth side of a kitchen mallet. Season Chicken Breast with Salt
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Dip chicken into a bowl containing the beaten egg, followed by dipping the chicken into the almond & Cornflake mixture. Coat each chicken breast with almond & Cornflake crumbs on each side.
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Heat Canola oil in non-stick pan – sauté the chicken breast – about 2 min each side – to get nice colour
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Remove from pan and place on baking tray
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Place is a baking tray in oven and bake chicken for 7 to 10 minutes.
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For the strawberry sauce, combine the strawberries, sugar, and balsamic in a pot and using a hand blender combine the ingredients. Add Chicken Stock and some salt for seasoning. Start to heat and add cornstarch. Bring to a low boil and then reduce heat. Simmer for 5 min
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For the Salad dressing – combine Olive Oil, Lemon Juice and mustard and a pinch of salt
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Plate up Chicken – in slices with Side salad of Wild Rocket & Freshly sliced Peppered strawberries and splash salad dressing on Wild Rocket and finally drizzle Strawberry Glaze over the chicken.