This is a great treat for everyone and really very easy. Go ahead a try this you will love it. Enjoy with Lots of Love,Catherine
Ingredients
2 pounds Boneless Chicken Breast — sliced into strips
Marinade:
1 Juice of lemon
5 cloves of garlic — crushed and chopped
Handful of cherry tomatoes — halved
Handful of fresh basil- chopped
Handful of fresh parsley — chopped
Sprig of fresh rosemary
1 Long Hot pepper — chopped with seeds
1/4 cup of olive oil
Coating:
2 cups Flour — about
4 Egg wash — about eggs beaten well
3 cups Breadcrumbs —- seasoned with dashes of paprika, cayenne,
Vegetable Oil- for frying
Rice:
1 cup rice
Dashes of turmeric
1/2 red onion — sliced
Preparation
1. Place chicken in the marinade and leave it covered in the refrigerator for one hour to overnight.
2. Remove the chicken from the marinade and set the marinade aside for the rice.
3. Dip the marinated chicken in the flour then the egg wash and then the breadcrumbs.
4. In a large frying pan heat about 1 inch deep of vegetable oil. Carefully place the chicken in the oil and let it fry to a golden color before carefully turning over. Only turn the chicken once! It will take about 3-4 minutes on each side, depending on how thick you sliced the chicken.
5. Place the chicken on paper towels as it is finished cooking.
6. Prepare the rice as directed and add a dash or two of turmeric to the water to give the rice a beautiful color.
7. Place the left over marinade with the tomato, basil, parsley, garlic, rosemary and hot pepper, plus the sliced red onion in a frying pan with a drizzle of olive oil and sauté until the onion is soft.
8. Add the rice and toss. Serve with the chicken strips.
Credit: Foodista