The Cookbook

Hot and Chunky Chicken

4 boneless chicken breasts
2 eggs - lightly beaten
3 cups crushed corn flakes
2 tbsp butter
4 tbsp sliced almonds
1 tbsp grated ginger
1 tbsp crushed red chili flakes
2 tbsp chopped cilantro
3 tbsp sesame seeds

Mango Chutney Sauce

1 Cup Mayo
1 tbsp sambal sauce
1 tbsp fresh lemon juice
1/2 cup mango chutney

Combine all ingredients for sauce and stir to blend. Refrigerate until ready to serve.

Preheat oven to 350. Beat eggs and dip breasts in egg and then dredge in corn flakes. Place butter in skillet over medium heat, add almonds, ginger, red chili flakes. cilantro and sesame seeds. Cook until it starts to sizzle. Reduce to low and place chicken on top. Cook 2 minutes, turn and cook for 2 minutes more. Then place in a baking dish and finish baking at 350 for 10 minutes or until done. Serve over cold sambal sauce.

This is my daughters very favorite recipe and I haven't cooked it in years and thought I would surprise her with it on her birthday later this month. The last time I purchased sambal sauce at a Fiesta store in Austin and it lasted through several recipes. Anyway, thanks much! And do try the recipe, I think you and your boys would love it! barb

jude