PAN FRY CHICKEN BREASTS

Ingredients:

2-Chicken breasts
2 tbsp hung curd
1/2 tsp ginger/garlic paste
1 tsp chopped mint leaves
1 tsp chopped coriander leaves
1 tsp crushed black pepper
2 tbsp crushed corn flakes
1 tsp corn flour
butter for frying
salt to taste

Preparations:

Take two large chicken breasts.
Cut in half by butterflying it the whole way through.
Marinate the chicken with curd,pepper and salt.
Make sure they are well covered with the Marinade and
marinate for 1 hours in the fridge.After 1 hours remove
from fridge to room temperature.
Now mix it well and take out to another plate.Use the remain
marinate ; on this bowl add cornflakes,corn flour,mint leaves,
coriander leaves,pepper,ginger/garlic paste and salt if necessary.
Mix well and apply on both side of chicken breasts.
Heat the pan and grease butter and place two chicken breasts
into the hot pan.
Do not cover it ,cook it on midum flame.No need to add extra butter.
Chicken breasts leave their own fats.
Sear the chicken for 3 to 4 minutes before flipping
and cooking for an additional 3 minutes.
Serve hot chicken breasts.

Soya kebbab

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A PINCH OF HING

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