INGREDIENTS
For Chicken | |
chicken breast, cut into thin slices | 750 gms |
ON1y Dry Parsley | 1 tbsp |
Salt to taste | 1 |
fresh ground pepper | 1 tsp |
breadcrumbs | 1 cup |
refined flour | ½ cup |
eggs | 2 |
olive oil | 2 tbsp |
For Grape Chutney | |
Olive oil | 1 tbsp |
fresh ginger, grated | 1 tsp |
nigella seeds (kalonji) | ¼ tsp |
artichokes (canned), sliced | ½ cup |
cherry tomatoes cut into quarters | ½ cup |
red grapes (or any available), cut into quarters | ½ cup |
METHOD
- Apply parsley, salt and pepper to the chicken and marinate for 1 hour into refrigerator.
- Meanwhile heat olive oil in the flat nonstick pan.
- Coat chicken with flour, dip in egg and then coat into breadcrumbs evenly. Shallow fry them into frying pan on medium heat 10m minutes each side. Remove and keep aside.
- To make grape chutney add nigella seeds, chopped ginger into hot oil, saute until aroma comes out, add grapes, tomatoes and artichokes and cook for 4-5 minutes until turns soft.
- Adjust seasoning. Add cooked chicken ad coat nicely in chutney.
- Serve in service plate and sprinkle some parsley on top.