Hot And Crunchy Chicken With Mango Chutney Sauce

Name: Hot And Crunchy Chicken With Mango Chutney Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 2 eggs, lightly beaten; 3 cups corn flakes, crushed; 2 tablespoons butter; 4 tablespoons sliced almonds; 1 tablespoon grated gingerroot, the kind in the jar works fine; 3 tablespoons chopped cilantro, I never use because I don't like cilantro at all. (optional); 4 tablespoons sesame seeds; Mango Chutney Sauce; 1 cup mayonnaise (not Miracle Whip); 1 tablespoon sambal oelek chili paste, sauce (red chili paste); 1 tablespoon fresh lemon juice; 1/3 cup major grey's mango chutney (I'm sure any brand is fine, but all I ever see is Major Grey's.)

Servings: persons

4 boneless skinless chicken breasts
2 eggs, lightly beaten
3 cups corn flakes, crushed
2 tablespoons butter
4 tablespoons sliced almonds
1 tablespoon grated gingerroot, the kind in the jar works fine
3 tablespoons chopped cilantro, I never use because I don't like cilantro at all. (optional)
4 tablespoons sesame seeds
Mango Chutney Sauce
1 cup mayonnaise (not Miracle Whip)
1 tablespoon sambal oelek chili paste, sauce (red chili paste)
1 tablespoon fresh lemon juice
1/3 cup major grey's mango chutney (I'm sure any brand is fine, but all I ever see is Major Grey's.)

1
Combine all ingredients for Mango Chutney Sauce in a a mixing bowl and stir to blend. Refrigerate until ready to serve. Makes 1 1/3 cups.
2
Preheat oven to 350.
3
Beat eggs in a shallow bowl.
4
Dip chicken breasts in egg then dredge in crushed corn flakes.
5
Place butter in a skillet over medium heat. Add almonds, ginger, sambal sauce, cilantro if using, and sesame seeds. Cook until ingredients begin to sizzle. Reduce heat to low and place chicken breasts in pan on top of almond mixture and pressing down to be sure crunchy mixture adheres to chicken breasts. Cook 2 minutes. Slip a spatula under breasts and almond mixture. Remove breasts from pan, turning them over so crunch mixture is on top.
6
Place breasts in baking dish and sprinkle with any crunch mixture left behind in skillet. Finish cooking in 350 oven for 10 minutes or until done (juice runs clear).
7
Place chicken breast on cold sauce and then serve.
8
This dinner is great with steamed rice and a salad.

1041

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 2 eggs, lightly beaten, 3 cups corn flakes, crushed, 2 tablespoons butter, and more.

Yes, Hot And Crunchy Chicken With Mango Chutney Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!