Saturday, 20 February 2016

Chicken with eggs and tomato sauce

 Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin.This dish is for 6-8 serving and will be ready in 1 hour.


  • Dried rosemary 1 table spoon.
  • Dried basil 1 table spoon.
  • Boneless chicken thigh fillets 6.
  • Caster sugar 2 table spoon.
  • Black pepper 1 tea spoon.
  • Garlic salt 2 table spoon.
  • Bread crumbs of 4 pieces.
  • Egg 2 beaten.
  • Cornflour 3/4 cup.
Ingredients for sauce;-
  • Water 1/2 cup.
  • Dijon mustard 1 table spoon.
  • Tomato ketchup 1 table spoon.
  • Caster sugar 1 table spoon.
  • Vinegar 1 table spoon.
  • Oil for fry.
  • Salt 1 tea spoon.
  • Onion 1cut in sliced.
  • Diced tomato 2.
How to make;-
  1. Take a bowl and mix rosemary,basil,black pepper,sugar and garlic salt.
  2. Let sit for 5-6 minutes.
  3. Dredge each piece of chicken in cornflour then coat in beaten egg and then bread crumbs.
  4. Set the chicken in a dish and leave for 15 minutes.
  5. Take a bowl for make sauce and mix water,mustard ketchup,vinegar well.
  6. Heat the oil in large pan and fry the chicken for 4-5 minutes until it look light brown.
  7. Fry all the chicken same.
  8. Transfer it in a serving dish.
  9. Heat 1 table spoon oil in fry pan and fry onion with 1 tea spoon salt for 3-4 minutes.
  10.  Add tomatoes,sugar and sauce,mix well.
  11. Pure the sauce over the chicken.
Serve with rice or as you wish;-

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