What you need:
4 chicken breasts flattened with a mallet between plastic
1 cup or more herbed bread crumbs as needed
2 eggs beaten
½ cup flour
Salt to taste
Black pepper to taste
Red chilli pepper to taste
½ a lemon or 1 lemon depending on your taste
2 tsp capers
1 chicken bouillon cube
3 to 4 pimento (all spice)
1 cup water
Some oil for pan frying the chicken breasts
Chili garlic optional
Corn starch optional
How to:
ENJOY!
4 chicken breasts flattened with a mallet between plastic
1 cup or more herbed bread crumbs as needed
2 eggs beaten
½ cup flour
Salt to taste
Black pepper to taste
Red chilli pepper to taste
½ a lemon or 1 lemon depending on your taste
2 tsp capers
1 chicken bouillon cube
3 to 4 pimento (all spice)
1 cup water
Some oil for pan frying the chicken breasts
Chili garlic optional
Corn starch optional
How to:
- Mix the salt, black pepper, and red pepper with the flour
- Dredge the chicken in the flour, coat with the egg, then dredge in the herbed bread crumbs
- Shallow fry in a frying pan on medium until both sides are golden brown
- Once you’ve fried all the chicken breasts, pour the water into the same skillet and add in the bouillon cube, capers, pimento and lemon juice and simmer
- Add in chilli garlic if you would like a bit of zing to the sauce and if you would like a thicker gravy, then add in cornstarch
- Allow the sauce/gravy to thicken then pour over chicken and serve with a side of broccoli and some pesto pasta!
ENJOY!