Friday, March 18, 2011

Breaded Chicken Salsa

Lent is here. Lent is a tradition where as Catholics, we commemorate the Passion of Christ (Life, Death and the Resurrection) through praying,  fasting and self-denial. An old practice for Filipinos is through fasting for 40 days or at least, we sacrifice things that gives us  so much comfort and satisfaction. One, is eliminating red meat (beef, pork, lamb) as part of our weekly menu. Especially on Wednesdays and Fridays. Until the season is over,  we only serve white meat or nothing but vegetables for the family.  Having a kid around would make it impossible for me to stick with veggies alone. So I turn to chicken and fish dishes.
Here's one recipe that I will gladly share for the purpose in case you run out of ideas on what to prepare for the whole Lenten Season.
  • 5 pcs. chicken breast fillet (sliced open and thinly)
  • 3 pcs. red tomatoes (minced)
  • 1 medium white onion (minced)
  • 1 beaten egg
  • 1 cup flour
  • bread crumbs
  • 2 tbsp of chopped Wansoy leaves
  • 1 tbsp olive oil
  • 3 tbsp tomato sauce
  • cooking oil for deep frying
  • salt and ground pepper
  • toothpicks
    *If you were able to get big chicken breast fillets, I suggest you add small pieces of ripe mango in the salsa... yum!yum! 
    How To:
    • Salsa: In a bowl, mix minced fresh tomatoes, onions, Wansoy leaves and a tbsp of olive oil. Set aside.
    • In a plate season chicken breast with salt and pepper.
    • Spread a 1/2 tsp of tomato sauce on each seasoned chicken breast,  fill it with salsa then pin it together with a toothpick.
    • Dip each chicken breast as follows: beaten eggs, flour, beaten eggs, then breadcrumbs. Deep fry until golden brown.
    • Before serving, remove toothpicks from the fried chicken breasts. 
    • Happily serve it with any salad.

      I prefer some pickled jalapeƱos.
    Happy Friday and Enjoy your Weekend!
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