 |
| Product(s) Used for this Recipe |
|
|
|
|
| |
|
|
|
|
Baked Hainanese Chicken Chop |
| Ingredients |
1 Bottle 680g Prego Traditional Sauce
2 Chicken Breast Meat / 4 Chicken Fillets
1 1/2 Cups Dried Bread Crumbs
Oil For Shallow Frying
2 Tablespoons Olive Oil
2 Medium Onion, cut into wedges
150g Green Peas
2 Medium Tomatoes, cut into wedges
2 Slices Pineapple, cut into cubes
1 Cup Shredded Tasty Cheese
Marinade
2 Teaspoons Sesame Oil
2 Teaspoons Cooking Wine
1 Tablespoon Light Soy Sauce
1/2 Teaspoon Ground Pepper
1 Tablespoon Cornflour
1 Large Egg |
|
|
| Cooking Detail |
| Meal Type | : | Main Meal
| | Cook Method | : | Oven
| | Preparation Time | : | 30 minutes
| | Serving | : | 4
|
|
|
| |
| Methods |
1. Tenderise the chicken by flattening it with a meat mallet or the back of the knife for easy cooking before marinating it for at least 10 minutes.
2. Pour cooking oil into a frying pan till about 1cm in depth and heat it up. Meanwhile, roll the marinated chicken fillet in breadcrumbs, pressing firmly.
3. Cook chicken fillet for 2 - 3 minutes on each side until golden brown or cooked through on medium low heat. (Do not use high heat or it will burn the breadcrumbs)
4. Drain on absorbent paper, cut into 1cm thick slices and set aside.
5. Saute onion till soft add in green peas and cook for 30 seconds before stirring in Prego Traditional Sauce, tomato and pineapple, simmer for 2 minutes.
6. Arrange chicken schnitzel on top of the cooked pasta or rice in a baking dish, top with pasta sauce mixture and shredded tasty cheese.
7. Bake in pre-heated 200 degree oven for 5 minutes until cheese turns golden brown. Serve immediately. |
| |
 |
|
