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[[Image:image.jpg|right|thumb|]] |
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==Description== |
==Description== |
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* 2 cups fresh bread crumbs |
* 2 cups fresh bread crumbs |
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| − | * 1 teaspoon dried herbs, such as thyme, tarragon, rosemary (optional) |
+ | * 1 teaspoon dried herbs, such as [[thyme]], [[tarragon]], [[rosemary]] (optional) |
| − | * |
+ | * [[salt]] and freshly ground [[black pepper]] |
| − | * 500 g. boneless, skinless |
+ | * 500 g. boneless, skinless [[Chicken]] breasts |
* 1/4 cup vinaigrette, or black olive paste |
* 1/4 cup vinaigrette, or black olive paste |
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| − | * oil for frying |
+ | * [[oil]] for frying |
==Directions== |
==Directions== |
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| − | # You can make bread crumbs at home by whirring the fresh bread in the food processor. Season with the herbs, if using, and salt and pepper to taste. |
+ | # You can make bread crumbs at home by whirring the fresh bread in the food processor. Season with the herbs, if using, and [[salt]] and [[pepper]] to taste. |
| − | # Place the |
+ | # Place the [[Chicken]] breasts on a cutting board, and cut the [[Chicken]] into strips about 2 inches long and 1/2 inch wide. |
| − | # Place the |
+ | # Place the [[Chicken]] in a bowl. Pour the vinaigrette over the [[Chicken]] pieces. |
| − | # With your hands, rub the vinaigrette into the |
+ | # With your hands, rub the vinaigrette into the [[Chicken]] to make the crumbs stick to the [[Chicken]]. |
# Sprinkle the seasoned bread crumbs over the pieces and toss to coat. |
# Sprinkle the seasoned bread crumbs over the pieces and toss to coat. |
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# The coating won't be evenly distributed but it really doesn't matter. |
# The coating won't be evenly distributed but it really doesn't matter. |
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| − | # Heat enough oil just to cover the base of the pan over medium heat until shimmering. |
+ | # Heat enough [[oil]] just to cover the base of the pan over medium heat until shimmering. |
| − | # Add the |
+ | # Add the [[Chicken]] pieces and sauté, without moving them, until the crumbs look golden, about 1 minute. |
# With tongs, turn the pieces over and sauté the second side until golden, about 3 minutes. |
# With tongs, turn the pieces over and sauté the second side until golden, about 3 minutes. |
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| − | # Reduce the heat to low and continue to sauté, turning the pieces frequently, until the |
+ | # Reduce the heat to low and continue to sauté, turning the pieces frequently, until the [[Chicken]] is cooked through, about 10 minutes longer. |
[[Category:Pakistani Recipes]] |
[[Category:Pakistani Recipes]] |
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[[Category:rosemary Recipes]] |
[[Category:rosemary Recipes]] |
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[[Category:tarragon Recipes]] |
[[Category:tarragon Recipes]] |
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| + | [[category:pepper Recipes]] |
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| + | [[category:tarragon Recipes]] |
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| + | [[category:rosemary Recipes]] |
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| + | [[category:Chicken Recipes]] |
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| + | [[category:thyme Recipes]] |
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| + | [[category:salt Recipes]] |
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| + | [[category:oil Recipes]] |
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Revision as of 19:29, 15 May 2006
Description
Ingredients
- 2 cups fresh bread crumbs
- 1 teaspoon dried herbs, such as thyme, tarragon, rosemary (optional)
- salt and freshly ground black pepper
- 500 g. boneless, skinless Chicken breasts
- 1/4 cup vinaigrette, or black olive paste
- oil for frying
Directions
- You can make bread crumbs at home by whirring the fresh bread in the food processor. Season with the herbs, if using, and salt and pepper to taste.
- Place the Chicken breasts on a cutting board, and cut the Chicken into strips about 2 inches long and 1/2 inch wide.
- Place the Chicken in a bowl. Pour the vinaigrette over the Chicken pieces.
- With your hands, rub the vinaigrette into the Chicken to make the crumbs stick to the Chicken.
- Sprinkle the seasoned bread crumbs over the pieces and toss to coat.
- The coating won't be evenly distributed but it really doesn't matter.
- Heat enough oil just to cover the base of the pan over medium heat until shimmering.
- Add the Chicken pieces and sauté, without moving them, until the crumbs look golden, about 1 minute.
- With tongs, turn the pieces over and sauté the second side until golden, about 3 minutes.
- Reduce the heat to low and continue to sauté, turning the pieces frequently, until the Chicken is cooked through, about 10 minutes longer.