Tangy Chicken
Ready In: 40 mins
Serves: 4
Ingredients
- 4 whole boneless skinless chicken breasts (1 pound)
- 1 egg
- 1 tablespoon szechuan sauce
- 1⁄2 teaspoon Tabasco sauce
- 1 cup plain breadcrumbs
- 1 tablespoon mixed herbs (coriander, rosemary, basil, thyme, oregano, majoram, parsley)
- 1 tablespoon olive oil
- 2 tablespoons caesar salad dressing
- 1⁄2 cup water
- 1 teaspoon honey
- 1 tablespoon lemon juice
Directions
- Pound the chicken breasts to 1/4 inch thickness.
- Break the egg and beat lightly with the schezwan sauce and tobasco sauce in a shallow bowl.
- Combine bread crumbs with the herbs.
- Dip the chicken breasts in the egg mix for a few seconds and then coat with the bread crumbs mixture.
- In a non-stick skillet, heat the olive oil over medium high heat.
- Once the oil is hot, add the chicken, cook for about 5 minutes on each side till browned.
- Cook all the chicken breasts and then keep aside.
- In the same skillet, mix the Caesar's dressing, honey, water and the lemon juice. Simmer for a minute.
- To serve, arrange the chicken on a serving plate.
- Drizzle with the honey-dressing mix.
- Serve hot with mashed potatos.
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