Recipe by Kat Wood
My best friend served this the first time they had us over for dinner. It's wonderful. Trout or turkey breast slices can be substituted for the chicken breasts. If there's leftover sauce, it's excellent on sandwiches.
- 4 boneless skinless chicken breasts
- 2 eggs, lightly beaten
- 3 cups corn flakes, crushed
- 2 tablespoons butter
- 4 tablespoons sliced almonds
- 1 tablespoon grated gingerroot, the kind in the jar works fine
- 3 tablespoons chopped cilantro, I never use because I don't like cilantro at all. (optional)
- 4 tablespoons sesame seeds
Mango Chutney Sauce
- 1 cup mayonnaise (not Miracle Whip)
- 1 tablespoon sambal oelek chili paste, sauce (red chili paste)
- 1 tablespoon fresh lemon juice
- 1⁄3 cup major grey's mango chutney (I'm sure any brand is fine, but all I ever see is Major Grey's.)
Directions See How It's Made
- Combine all ingredients for Mango Chutney Sauce in a a mixing bowl and stir to blend. Refrigerate until ready to serve. Makes 1 1/3 cups.
- Preheat oven to 350.
- Beat eggs in a shallow bowl.
- Dip chicken breasts in egg then dredge in crushed corn flakes.
- Place butter in a skillet over medium heat. Add almonds, ginger, sambal sauce, cilantro if using, and sesame seeds. Cook until ingredients begin to sizzle. Reduce heat to low and place chicken breasts in pan on top of almond mixture and pressing down to be sure crunchy mixture adheres to chicken breasts. Cook 2 minutes. Slip a spatula under breasts and almond mixture. Remove breasts from pan, turning them over so crunch mixture is on top.
- Place breasts in baking dish and sprinkle with any crunch mixture left behind in skillet. Finish cooking in 350 oven for 10 minutes or until done (juice runs clear).
- Place chicken breast on cold sauce and then serve.
- This dinner is great with steamed rice and a salad.