 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Ingredients:
1 cup soft breadcrumbs |
1/2 cup chopped almonds |
2 tablespoons minced fresh cilantro |
1 1/2 teaspoons curry powder |
1/4 cup flour |
1 egg |
1/2 cup milk |
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch strips |
1/4 cup vegetable oil |
1 cup plain yogurt |
2 tablespoons minced fresh cilantro |
1 tablespoon honey |
Directions:
1. In a large resealable plastic bag, combine the bread crumbs, almonds, cilantro, and curry powder. Place flour in a shallow bowl. In another shallow bowl, beat the egg and milk.
2. Dip chicken in flour, then in egg mixture. Place in bag and shake to coat.
3. In a large skillet, cook chicken in oil for 10-12 minutes or until juices run clear, turning once. Drain on paper towels.
4. In a small bowl, combine the sauce ingredients. Serve with chicken.
|
|