This recipe is a favourite. A beautiful spiced breaded chicken fillet with an Asian spiced crumb, and an Asian sesame oil dressing, with black sesame seeds.
If you love chicken, a bit of spice and stronger flavours, then this is for you!
4 chicken fillets
200g of rocket
200g of tender stem broccoli
200g baby corn (cut in half lengthways)
16 cherry tomatoes (cut in half)
2 red onions (peeled and finely sliced)
2 tablespoons of sesame oil
1 teaspoon of light soy sauce
1 teaspoon of dark soy sauce
4 tablespoons of olive oil
2 tablespoons of black sesame seeds
2 cup of breadcrumbs (mixed with a pinch of black pepper, curry powder and ginger)
1 cup of plain flour
2 eggs mixed with a little water
First of all, preheat the oven to 180 degrees. Prepare the chicken by coating in the flour, egg and breadcrumbs. Cook in a little oil for 3 minutes each side and then transfer to an oven proof dish and cook for 10 minutes.
While cooking bring a small pan of water to the boil and cook the broccoli for 3 minutes along with the corn. Cool the cooked vegetables under running cold water.
Arrange the salad in a large bowl, mix the remaining ingredients together and arrange on a large plate. Once the chicken is cooked, sliced and arrange around the salad. Finally, sprinkle the black sesame seeds over the top.