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Chicken Fillets with Kiwicha Crust

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from "Yanuq Cooking in Peru"

List of Ingredients

* 6 medium size chicken fillets (3 whole chicken breasts)
* brown rice flour, necessary amount
* Salt
* Pepper
* 2 eggs, slightly beaten
* 1 cup kiwicha pop (puffed amaranth)
* 1 cup toasted sesame seed
* ½ cup grated soy parmesan
* ¼ cup parsley leaves, finely chopped
* Oil, necessary amount



Recipe

Place each fillet between two plastic sheets and pound meat lightly to get a uniform thickness. Reserve.

Mix flour, salt and pepper in a bowl.

Place eggs in a second bowl.

Mix kiwicha, sesame seeds, soy parmesan and parsley in another bowl.

Dredge fillets in flour, dip in eggs and then cover with kiwicha mixture.

Heat oil in a large skillet and cook fillets, over medium heat, until golden on both sides.

Remove, drain on paper towels and transfer them to an oven pan.

Bake in preheated moderate oven at 350ºF (180ºC) until chicken is tender.

Serve with white rice and salad.

Yield: 6 servings