Crispy Chicken With Lemon And Olives

Ingredients list for Crispy Chicken With Lemon And Olives

• 4 Chicken with bone
• 1 teaspoon Lemons grated
• 4 tablespoons Lemon juice
• 2 cloves Garlic crushed
• 3 tablespoons Refined flour (maida)
• 1/4 cup Cornflour/ corn starch
• 2 Eggs
• to taste Salt
• as required Bread crumbs
• 2 teaspoons Dry thyme
• 5 tablespoons Olive oil
• 3/4 cup Black olives seeded
• 6 medium Tomatoes sliced
• 1 tablespoon White vinegar

Method

1. Combine chicken breasts with lemon rind, two tablespoon lemon juice and garlic in a medium sized bowl. Cover and let it marinate in the refrigerator for three to four hours.
2. Drain chicken and pat dry with absorbent paper. Combine refined flour with corn flour and beat in eggs to make a batter. Add salt to taste, white pepper powder and thyme. Dip each chicken breast in this batter and the roll in breadcrumbs so that each breast is coated lavishly.
3. Heat olive oil in a nonstick pan and sear chicken breasts on both sides. Place on baking tray and bake at 180 ºC for fifteen minutes or until just tender. To make lemon olive mixture, heat oil and sauté garlic. Add olives, tomatoes and stir gently until just warmed through. Add vinegar and two tablespoon lemon juice and remove from heat.
4. Serve chicken with warm lemon olive mixture.

Nutrition Info