Have you been checking out the recipes on the Whatsfordinner facebook page? Two other bloggers, Nina Timm and Alida Ryder have also created delicious recipes using the Knorr Crispy & Tasty Coatings.
Working on this project made me realize some things. For the most part of my career in food I have worked on products, developing the actual product which in this case would be Knorr Crispy & Tasty Coatings. That included putting together product information which will be on the packet as well as the one used in the factory during the manufacturing process. Now, as a blogger I get to use the product to create a recipe as well as interact directly with the consumers, simplify their life in the kitchen which is great!
What does the Food Technologist in me think of Knorr Crispy & Tasty? It is one of those products one must always have in the cupboard. It makes for easy meal preparation and one can always assemble something quickly using the product. What makes it different from other coatings in the market? It yields a soft crumb plus I love that it comes with a Dip Mix, one can get creative with the dip mixes by adding a bit of this and a dash of that.
This is my third recipe and I went for chicken livers. South Africans love them! They are reasonably priced, preparation doesn’t take too much time, they are delicious and versatile depending on one’s creativity. One of the trends in food right now is light meals, meals that provide one with the required nutrients as well as energy. I’m talking about meals that won’t leave you feeling like sleeping afterwards.
The secret for this dish is not to overcook the livers otherwise the dish will be dry. However, the Sweet Chilli Dip will help keep it moist as well as contribute to the flavour of the dish. Lather it as desired! Enjoy!
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Crumbed Chicken Fillets with a Spicy Liver Stuffing and a Sweet Chilli Dip
5 skinless, boneless chicken breasts
1 packet Knorr Crispy & Tasty Chicken Coating with Sweet Chilli Dip-Mix
125ml (½ cup) milk
For the dip:
75ml (5 Tbsp) plain yoghurt
15ml (1 Tbsp) lite mayonnaise
For the stuffing:
30ml (2 Tbsp) olive oil
1 small onion, finely chopped
5ml (1 tsp) crushed fresh garlic
2.5ml (½ tsp) medium curry powder
2.5ml (½ tsp) mixed dried herbs
2.5ml (½ tsp) mustard powder
2.5ml (½ tsp) peri-peri sauce
5ml (1 tsp) Worcestershire sauce
5ml (1 tsp) soy sauce
500g chicken livers, rinsed and cut into small pieces
45ml (3 Tbsp) tomato paste
15ml (1 Tbsp) chutney
salt and freshly ground black pepper
- Heat the oven to 180 °C.
- For the stuffing: In a medium-sized saucepan, heat the oil and sauté the onion and garlic.
- Add the curry powder, mixed herbs, mustard powder, peri-peri sauce, Worcestershire sauce and soy sauce.
- Add chicken livers, tomato paste and chutney and continue cooking for a further 2 to 3 minutes. Season with salt and pepper.
- To prepare the chicken: Place each chicken breast on a chopping board and butterfly it using a sharp knife. In other words, cut each breast in half horizontally, but not all the way through.
- Cover each breast with a sheet of clingfilm then pound it, using a meat mallet or a rolling pin, until it is about ½ cm thick. Do not pound too much as the chicken might tear.
- Add a generous portion of chicken liver filling and fold the chicken over to enclose the filling. Secure with toothpicks.
- Combine the coating crumbs with the milk to form a batter and dip the stuffed chicken breast into the coating mix. Ensure that all sides are covered, using a brush if necessary. Repeat with the remaining breasts. Set the Dip-Mix aside to use in the dip.
- Place the stuffed breasts on a lightly greased baking tray and bake in a preheated oven for 25 – 30 minutes.
- For the dip: Mix together the Sweet Chilli Dip-Mix, yoghurt and mayonnaise.
- Slice the breasts and serve them with the dip, plus a colourful salad.