Recipes Club
Poitrines de poulet désossées ::: Crispy Coconut Sesame Chicken with Soy Lime Dipping Sauce

Source : Kellogg
Ingredients
  • 1 tablespoon chopped onions
  • 1/4 cup chopped celery
  • 2 tablespoons shortening
  • 4 cups soft bread crumbs
  • 1 cup Kellogg's® All-Bran® Original cereal
  • - OR -
  • 1 cup Kellogg's® All-Bran® Bran Buds® cereal
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 1 cup canned, whole kernel corn, drained
  • 1 cup liquid drained from corn, stock or milk
  • 6 pork chops
  • 1/2 teaspoon salt
Preparation
  1. In food processor, combine cereal, ½ cup (125 mL) coconut, garlic powder, ginger and pepper - processing with pulse action to fine consistency. Drizzle in oil, using pulsing action to combine. Stir in 1 tbsp (15 mL) sesame seeds. Place mixture into shallow dish or onto plate.
  2. In medium bowl, beat ¼ cup (50 mL) mayonnaise and 2 tbsp (25 mL) lime juice to combine well.
  3. Cut each chicken breast into 2 pieces of similar size and thickness (slant cut for equal thickness). Using tongs, dip chicken pieces into mayonnaise mixture, allowing excess to drip off. Coat with cereal mixture, pressing gently so that all of the coating is used. Place coated chicken in a single layer on foil-lined baking sheet. Sprinkle with remaining coconut. Discard remaining mayonnaise mixture.
  4. Bake coated chicken in 400°F (200°C) oven until food thermometer reads (170°F/ 77°C) at centre of chicken pieces - about 25 minutes. Serve with Soy Lime Dipping Sauce*.
  5. *Soy Lime Dipping Sauce: In small bowl, combine the remaining mayonnaise, lime juice and sesame seeds with the soy sauce and sugar. Divide into 6 portions.
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