Chicken Chiquita with Onion Tomato Salsa
Chicken Chiquita
1. Chicken Breast - 300gms
2. Sliced Cheddar Cheese – 3 slices
3. Banana – 1 full
4. Ham (Pork/Chicken) – 3 medium pieces 5. Salt – as per taste
6. Black Pepper – as per taste
7. Flour – 2 cups 8. Italian Mixed Herbs – ½ tbsp
9. Paprika Powder – ¼ tbsp
10. Panko Bread Crumb – 250 gms
11. Refined Oil – for deep fry
12. Egg – 2
13. Asparagus – 3 pieces
Onion Tomato salsa
1. Diced Onion – ½ cup
2. Diced Tomato – ½ cup
3. Chopped Parsley – 1 tbsp
4. Chopped Coriander leaves – 1 tbsp
5. Red Bell Pepper chopped – 1 tbsp
6. Red Chili – ½ tbsp
7. Salt – as per taste
8. Black Pepper Powder – as per taste
9. Lemon Juice – 1 tsp
10. Olive Oil – 1 tsp
Deep Fried Plantains
1. Sliced Plantains
2. Salt – 1 pinch
3. Paprika powder -1 pinch
4. Black Pepper powder - 1 pinch
Recipe
1. Slit the chicken breast in half and make it flat by thrashing with a blunt object.
2. Stuff the flat chicken breast with sliced ham, one slice of cheese and sliced banana. Then fold it to make a roll. Sprinkle a pinch of salt and black pepper on the roll.
3. Freeze the rolls for 6-7 minutes.
4. Season the flour with salt, pepper, paprika and mixed herbs (rosemary, thyme, oregano).
5. Now coat the chicken rolls with seasoned flour and then dip it into egg yolk and bread crumb one after another.
6. Deep fry the crumbed rolls in refined oil.
7. Take it out when it turns golden brown.
8. Season the raw banana slices with salt, pepper, paprika powder and deep fry it.
9. Make the salsa with diced onions, tomatoes, pimento, red chilies, cilantro and parsley leaves, lemon juice, olive oil and salt.
10. Cut the fried chicken Chiquita into pieces and plate it with boiled asparagus, fried banana and salsa.
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