2 lbs. Boneless Chicken Breast – sliced into strips
Juice of 1 lemon
5 cloves of garlic – crushed and chopped
Handful of cherry tomatoes – halved
Handful of fresh basil – chopped
Handful of fresh parsley – chopped
Sprig or two of fresh rosemary
1 Long Hot pepper – chopped with seeds
¼ cup of olive oil
Place chicken in the marinade and leave it covered in the refrigerator for one hour to overnight.
Flour – about 2 cups
Egg wash – about 4 eggs beaten well
Breadcrumbs – 2-3 cups – seasoned with dashes of paprika, cayenne, garlic pepper and dash of cumin
Vegetable Oil – for frying
Remove the chicken from the marinade and set the marinade aside for the rice.
Dip the marinated chicken in the flour then the egg wash and then the breadcrumbs.
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.
Place the chicken on paper towels as it is finished cooking.
1 cup rice
Dash or two of turmeric
½ red onion – sliced
Prepare the rice as directed and add a dash or two of turmeric to the water to give the rice a beautiful color.
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.
Add the rice and toss. Serve with the chicken strips.
This is a great treat for everyone and really is very easy. Go ahead and try this you will love it.
Enjoy with Lots of Love,