Pan Roasted Boneless Chicken Breast

Ingredients:

2 Chicken Breasts

½ tbsp Red Chilli Powder

¼ tsp Garlic Powder (Or minced garlic)

¼ tsp Ginger Powder (Or finely chopped Ginger)

¼ tsp Black Pepper Powder

¼ tsp Dry herbs (any/optional)

½ cup All Purpose Flour

½ cup Bread crumbs

1 Egg

¼ cup Fried Onions (Optional/Grind it in a pulse mode)

2 tbsp Yogurt (Optional)

4 - 6 tbsp Oil

Salt to taste

How to cut the Chicken:

Cut the chicken breast into 2 thin pieces by keeping one hand on top of the chicken breast and with the knife in the other hand, cut it horizontally

Photo Courtesy: Online

Pat it with a rolling pin or meat tenderizer and place in a large bowl

Photo Courtesy: Online

Marination:

Add ginger, garlic, salt, ½ tbsp oil, yogurt, dry herbs, red chili powder and mix them well

Keep it in the refrigerator for a minimum of 30 minutes

Prep Work:

Take 3 plates and place all purpose flour, breadcrumbs and fried onions, and egg (Beat it with 4 tbsp of water)

Season them with a little bit of salt, black pepper be conscious on salt)

Take one piece at a time and roll then both sides in the following order

• All Purpose Flour

• Egg Wash

• Bread Crumbs

Preparation:

On a high heat Iron Skillet / Non-Stick Pan, add remaining oil and place the seasoned chicken breasts and cook it for 3 - 5 minutes each side (or until cooked)

It cooks fast since we made thin slices and tenderized it.

Enjoy eating it with your favorite side dish

Hint: I use Tin Foil as a lid after flipping it over to avoid dryness and to retain the moisture in the chicken