Seed Crusted Chicken with Mango Yogurt Sauce

Ingredients

• ¾ cup mixed seeds (pumpkin/sunflower/melon/black sesame seeds), toasted
• 2 boneless chicken breasts
• ¼ cup desiccated coconut
• 1 egg 
• Salt to taste
• 1 cup rice flour
• Crushed black peppercorns to taste
• Oil for shallow frying
• Sauce
• ½ cup mango puree
• ¼ cup yogurt
• 3 tablespoons mustard paste
• 1 tablespoon lemon juice
• 2 teaspoons red chilli flakes

Method

1. Put the mixed seeds into a blender jar and grind into a fine powder and transfer onto a plate.
   Add desiccated coconut to the seeds mixture and mix well.
2. For dipping sauce, take yogurt, mango puree, mustard paste, lemon juice and chilli flakes in a bowl and mix well until combined. Transfer into a small container with a lid.
3. Break egg into a bowl, whisk well, add salt and whisk again. Spread the rice flour on another plate. Add salt and mix well.
4. Heat oil in a non-stick pan place the chicken breasts on yet another plate, sprinkle salt and crushed black peppercorns over them rub in well on both sides.
5. Dust the chicken with the rice flour, dip in egg and then coat it with the seeds mixture.
6. Place the chicken in the hot pan and cook, turning sides, till both  sides are evenly golden brown. Drain and place them  on an absorbent paper. 
7. Cut the chicken into slices and pack them in tiffin with the mango yogurt sauce.