Saw on TV program how to butterfly chicken a few months ago. Well chicken breast fillets are on sale. I decided to try it out and I don’t have to fry in oil, just bake. Isn’t that wonderful also I don’t have to waste my cooking oil.

Using my leftovers cabbage and spinach leaves to go with it. It’s a simple quick meal. I call it my lazy meal, as some days you don’t feel like standing in the kitchen for an hour or more, yet you still need to eat. Less hassle in kitchen and utensils to wash later.

Today, I learnt to butterfly, bang to flatten the chicken breast fillets and it’s worth trying it out. Everyday, I learn something new, especially in creation and developing my culinary skill. My simple meal is delicious and comforting. Let’s bake!!!

Ingredients

4 chicken breast fillets, butterflied and bang them as thin as you can get
70 g Dijon mustard
1 garlic minced
1/4 Tsp ground cinnamon
1 egg
75 g breadcrumbs
1 1/2 Tsp hot paprika
2 Tbs olive oil
2 Tsp minced garlic
2 cabbage leaves, cut into bite size
4 spinach leaves, cut into bite size
1 sprig of small curly parsley, cut into bite size
Sea salt
pepper

Method

Wash and dry chicken breast. Then place the breast fillets one at a time, place them on a chopping board lined with clingfilm, cover the chicken with another layer of clingfilm and bash them with a rolling pin.

Get out a shallow dish that is big enough to put breast fillets in, and spoon in the mustard and 1 minced garlic. Add the cinnamon and egg in a bowl and beat to combine. Put the chicken in, turn them, and leave to sit in the mixture while you prepare the ”crumbs”.

Pre heat oven 180 degrees C. Put the breadcrumbs into a deep plate. Add the paprika and mix in. Coat the egg-and-mustard-soaked berast fillets, one by one, in the crumbs, so that they are well covered, and then transfer to a wire rack, uncover and then place them in fridge for 5–10 minutes so they can dry out.

Place the chicken on kitchen table to bring to room temperature. Drizzle some oil over the chickens on both side. Bake for 30-40 minutes until they are crunchy and cooked through. Checked them. Once done, remove from oven cover and set aside.

Meanwhile heat the oil in a saucepan add 2 Tsp minced garlic fry until fragrant. Then add cabbage, spinach and parsley, fry for 5-7 minutes then season with salt and pepper; stir and toss them another 3 minutes, by which time the vegetables should be wittered, add a bit of water if too dry. Remove to waiting plates, with a stacker ready. Put chicken on the prepared plate with the vegetables stacked up and spoon some of the mustard sauce on the side.

Note: Oven temperature vary, you may need less or more time. You can use salad instead of cabbage and spinach leaves. The remaining mustard mix add a bit more paprika and oil and drizzle some white wine. Mix well to combine. Taste if it’s too bitter or too sweet adjust to your liking with either honey or lemon juice.

https://helenscchin.com/2016/12/05/baked-chicken-cutlets-with-vegetables/

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