Ingredients
13 total- 4 chicken breasts
- 2 tbsp of sesame seeds
- 1 egg
- 2 tsp of dijon mustard
- 1 sprinkle of garlic granules
- 1 mango
- 3 avocados
- 2 tbsp of olive oil
- 2 tsp of sweet chilli sauce
- 150 g of corn flakes
- 2 tsp of worcestershire sauce
- 2 sprays of cooking oil spray
- 0.25 red onion, finely chopped
Method
14 stepsStep 1
Preheat the oven to 200°C Gas Mark 6 400°F.
Step 2
Spray the cooking oil spray onto your baking tray.
Step 3
Wash your chicken breasts and dry on kitchen towel.
Step 4
Place the corn flakes in a plastic bag and crush with your hands until the flakes have broken down, place on a plate and sprinkle with the sesame seeds, season with a little maldon salt & white pepper and toss together.
Step 5
In a separate bowl large enough to hold the two chicken breasts at a time, crack the whole egg in and beat.
Step 6
Season the egg with the worcestershire sauce, dijon mustard, garlic granules, maldon salt & white pepper.
Step 7
Coat each chicken breasts in the egg mixture then carefully place them on the plate with the seasoned corn flakes, and coat both sides, place on the baking tray.
Step 8
Cook in the pre heated oven for 40 minutes, 20 minutes each side.
Step 9
Make the avocado salsa: halve the avocados, remove the stone and peel away the skin, cut the flesh into 1cm (0.5in) dice, and place in a large bowl.
Step 10
Peel the mango and cut both sides close to the pip, then into 1 cm cubes, then add to the same bowl as the avocado, together with the finely chopped red onion.
Step 11
Add the olive oil, sweet chili and season with maldon salt & black pepper
Step 12
Gently stir the ingredients together as you want to keep the shape of the avocado.
Step 13
Remove the chicken breast from the oven and rest for 8 minutes before cutting.
Step 14
Garnish the avocado salsa with rocket, and a drizzle of olive oil and balsamic glaze.