Chocolate Banana Muffins

As Garlic Goddesses turns 2, here’s another sweet treat from our kitchens. The past year has been slow from our end due to personal commitments. We do hope we can do better this year! We appreciate and welcome all your support and encouragement. Here’s to another year of delicious food 🙂

I always turn to making the dependable Banana Bread every time I have ripened bananas on hand. This time I wanted something different and decided to turn to my favorite, Nigella Lawson, for ideas. These muffins are definitely more interesting than the bread given that it has chocolate in it and I decided to throw in some chips for good measure! I’ve swapped the all-purpose flour with whole wheat flour. Good for breakfast or if you want to sneak in a snack. You can find the original recipe here

Yields: 12 muffins

Ingredients:

Whole wheat flour – 1.5 cups
Over-ripe Bananas – 3
Unsweetened cocoa powder – 3 tbsp
Vegetable oil – 1/2 cup
Eggs – 2, room temperature
Baking Soda – 1 tsp
Raw cane sugar – 1/2 cup
Semi-sweet chocolate chips – 1/2 cup

Method:

  • Pre-heat the oven to 400 degrees Fahrenheit or 200 degrees Celsius
  • Place 12 liners in a muffin tin
  • Sift flour, baking soda and cocoa powder in a bowl; set aside
  • In a large bowl, mash the three bananas using a fork until you get a thick paste
  • Beat on low using a hand mixer and add vegetable oil to the bananas
  • Continue beating and add the eggs one by one, followed by sugar
  • Add the flour, baking soda and cocoa powder mixture, beating on low until everything is combined
  • Stir in the chocolate chips
  • Spoon this mixture into the muffin liners
  • Bake for 15 to 20 minutes 
  • Allow to cool on a wire rack before refrigerating
  • You can eat them warm as well

Matt Preston’s Chicken Schnitzel

I have written here earlier about Masterchef Australia being one of my top favorite food shows on TV. This is only the second time I am attempting a dish from the show. This one is by food critic and judge Matt Preston during a masterclass in Season 9 of the show. While he made a host of other dishes along with this schnitzel including sweet potato chips and a mayonnaise, I decided to tread cautiously and chose to make only one item. This schnitzel is so simple and easy to make and fairly healthy, given that it is baked. While I have made minor changes to the original version (you can find the recipe here), I am stoked with how it turned out! With a wedge of lemon and a cold drink, this dish is good to go 🙂 Happy fourth of July!

Ingredients:

Chicken Breast – 700 gms
Butter – 5 tbsp
Dried Thyme – 1/4 tsp
Red chilli flakes – 1/4 tsp
Whole Wheat Bread crumbs – 1 cup
Grated parmesan cheese – 1/2 cup

Method:

  • Pre-heat the oven to 390 degrees Fahrenheit or 200 degrees Celsius
  • Prepare at least two baking trays, lining them with aluminium foil
  • Place the butter in a heat-proof bowl over simmering water and allow to melt; once melted, turn off gas
  • Meanwhile, place the chicken breast in between parchment paper and flatten it out using a mallet or a rolling pin
  • Cut into strips and keep aside
  • In a flat-bottomed dish, combine the bread crumbs, cheese, thyme and chilli flakes
  • Place the chicken strips in the melted butter and coat them well
  • Remove the strips, shaking off excess butter and place them in the crumb mixture
  • Toss the chicken pieces ensuring they are coated completely in crumb
  • Place the chicken in the prepared trays
  • Bake in the oven for about 20 minutes, flipping the pieces mid-way through the cook
  • Serve hot on a bed of salad with a ranch or mayonnaise dressing

Whole Wheat Pizza with Vegetables

I love love love pizza! It’s one of those decadent dishes that instantly improves my mood. As a kid, I remember buying those white pizza bases from the neighborhood grocery store and cooking them on the tava with our favorite toppings. But I’ve been meaning to try making the base at home using whole wheat flour and finally got around to it. The idea of making your own pizza dough can be quite intimidating but it’s really not that different from making chapathi dough. The only difference is the addition of yeast and waiting a few hours for it to rise. While the entire process is a tad time-consuming, the effort is well worth it. Topped with my homemade tomato sauce, vegetables of your choice and lots of cheese, this pizza makes me very happy! And hope it does the same to you!

Whole Wheat Pizza with Vegetables

Ingredients:

For the pizza dough:

Warm Water – 1 cup
Sugar – 1 tbsp
Oil – 1 tbsp
Active Dry Yeast – 1 envelope (2.25 tsp)
Whole Wheat Flour/Atta – 2.75 cups
Parmesan Cheese – 1/4 cup (optional)
Salt to taste

Toppings:

Tomato Sauce – 2.5 to 3 cups (you can find recipe here)
Mozzarella Cheese – 2 cups
Bell Peppers – 2
Onion – 1
Chilli Flakes – 2 tsp (optional)

Method:

Making pizza dough:

  • In warm water, add sugar, oil and yeast; set this aside

Whole Wheat Pizza

  • In a wide bowl, combine the flour, salt and cheese

Whole Wheat Pizza

  • To this, slowly add the water mixture and form a dough; the dough must not be too soft or hard but firm

Whole Wheat Pizza

  • Wrap the bowl with cling film and set aside in a cool place for at least 2 to 3 hours till it increases in size

Whole Wheat Pizza

Assembling the pizza:

  • Pre-heat the oven to 420 degrees Fahrenheit or 215 degrees Celsius
  • Line a baking tray with aluminum foil and spray with oil 
  • Divide the risen dough into 4 portions (you can either make 4 small pizzas or 2 large ones)
  • Take the first portion and roll out as thinly as possible (I don’t pay much heed to shape and focus on making it thin instead)

Whole Wheat Pizza

  • Transfer to the prepared baking tray
  • Using a fork, prick the rolled out dough (This is to prevent the dough from puffing up)

Whole Wheat Pizza

  • Spread the tomato sauce all over the dough (use a little more than half cup for each of the 4 small pizzas)

Marinara Sauce/Tomato Sauce on Pizza

  • Add sliced onions and bell peppers (about 1/4 cup each for every pizza)
  • Sprinkle mozzarella cheese (about 1/2 cup for each of the 4 pizzas)
  • Sprinkle a teaspoon of chilli flakes if using

Whole Wheat Pizza

  • Bake for 20 minutes till the edges begin to brown and the cheese melts
  • Serve hot!

Whole Wheat Pizza

Note:
– I have adapted the pizza dough recipe from here
– I used active dry yeast. You can even use instant yeast in which case you can make the pizza immediately
– I used a red and green bell pepper and had some leftovers. You could use just one if you like
– I have refrigerated leftover dough for about 3 days and it has been usable. You could try for longer if you like
– While spreading tomato sauce on the base, I like to cover the edges as well as I don’t like them getting crusty
– Other toppings you can use include baby corn, mushrooms, chicken, paneer, fresh basil or even just cheese
– I used home-made tomato sauce. You can use the store-bought kind as well

Brownies

Brownies are a favorite at my place. These brownies are the firm-kind, not gooey. I incorporated the recipe from Hersheys. Tried and tested, it’s my go-to recipe when I am looking to whip up some brownies quickly. They are a great gift as well 🙂 Happy holidays!

Brownies

Makes: 15

Ingredients:

Unsalted butter – 1 cup
All-purpose flour – 1 cup
Unsweetened cocoa powder – 3/4 cup
Baking powder – 1/2 tsp
Vanilla extract – 2 tsp
Eggs – 4
Salt – 1/4 tsp
Chopped walnuts – 1/2 cup (optional)
Chocolate chunks – 1/2 cup (optional)
Brown Sugar – 3/4 cup

Method:

  • Pre-heat the oven to 350 degrees Fahrenheit or 175 degrees Celsius
  • Grease a baking pan or line it with parchment paper and set aside
  • Place the butter in a microwave safe bowl and melt by heating for about 2 minutes
  • Mix in the sugar and vanilla extract once the butter cools down slightly
  • Using an electric beater or whisk, add one egg at a time and combine till well-mixed
  • Add sifted cocoa powder and mix well
  • Stir in sifted flour, baking powder and salt
  • Combine the walnuts and chocolate chunks with a teaspoon of flour and stir into the above mixture
  • Transfer the batter to the prepared baking pan and bake for about 35 minutes
  • Keep the pan on a cooling rack and allow to cool completely

Brownies

Note:
1. You can use regular white sugar if you don’t have brown sugar. I use brown sugar as it makes the brownies more moist and rich.
2. If you don’t have walnuts, you can even use chopped almonds and cashew nuts. 

Roast Turkey with Homemade Gravy

Last Thanksgiving, my sister wanted to roast a turkey, something neither of us had done, ever. We took the plunge and it turned out to be so much fun! We followed Ina Garten’s recipe that you can find here and made a few changes as well. My sister did most of the dirty work, and I was more than happy to assist. While the turkey was the star of the show, everyone was apprehensive about the gravy and wasn’t too sure if we should make it. But I decided to go ahead and followed Ina Garten’s recipe, which you can find here. The gravy turned out to be a highlight and tasted so good with the turkey! If you have never done this before, and have always wanted to, this is your cue! It’s not that hard as long as you aren’t tackling this dish alone. So go for it and Happy Holidays!

Roast Turkey

Ingredients:

For the Roast Turkey

Turkey – 9 pounds
Salt – 2 tsp
Ground black pepper – 1 tsp
Fresh thyme, chopped – 1 tsp
Fresh thyme – 1 bunch
Butter – 1/2 cup, softened
Spanish onion – 1, quartered
Lemon – 1, zested and juiced
Lemon – 1, halved
Garlic – 1, halved, cross-wise

For the Homemade Gravy

Unsalted butter – 8 tbsp (1 stick)
Yellow Onion – 2
All-purpose flour – 1/4 cup
Salt – 1 tsp
Freshly ground black pepper – 1/2 tsp
Turkey drippings + Chicken stock – 2 cups

Method:

Roast Turkey

  • Wash the turkey under cold, running water and pat down dry
  • Make a mixture of butter, lemon zest and juice and 1 teaspoon chopped thyme
  • Rub some of the above mixture under the skin of the turkey using your fingers and the rest all over the bird
  • Sprinkle salt and pepper in the cavity of the turkey and outside as well
  • Stuff the cavity with the halved lemon, garlic, onion and bunch of fresh thyme
  • Tie the legs with cooking twine and tuck the wings as well

Roast Turkey

[We used a frozen turkey and took it out of the freezer two nights before Thanksgiving, and left it in the refrigerator to thaw. We did the marinade the previous night. At that time the turkey was still frozen in parts and so we let it thaw in the microwave for a few minutes. The giblets were in a separate bag and we discarded it. The neck was also separate and we let it roast in the pan for flavor and discarded it later. This entire process is a messy job, so be prepared!]

  • Pre-heat the oven to 350 degrees Fahrenheit
  • Once ready, place the turkey and cook for about 2.5 hours (time would vary according to the size of the turkey. If needed, use a thermometer, but we didn’t. If the juices released into the baking dish are clear, it’s an indication that the bird is cooked)
  • Once the turkey is roasted, remove all the juices using a baster (you can use this to make a gravy)
  • Cover the turkey with foil and allow to rest for about 20 minutes before cutting
  • Slice and serve with gravy!

Homemade Gravy

  • In a pan, heat butter till it melts and then add chopped onions
  • Fry the onions on medium to low heat for about 15 minutes, until they are lightly browned. Do not rush this step
  • Add the all-purpose flour and whisk well
  • Add salt and pepper and cook for a couple more minutes
  • Add the turkey drippings and chicken stock mixture
  • Cook uncovered for about 5 minutes
  • Serve with turkey!

Home-made Gravy for Thanksgiving

Note: The original recipe calls for the use of white wine, cream and brandy/cognac. I didn’t use any of these ingredients and the gravy turned out delicious!
Turkey drippings are the juices left in the pan after roasting a turkey in the oven. Use a baster to remove these juices once your turkey is cooked. I got over a cup of these drippings and used chicken stock for the rest. You could even use just two cups of chicken stock instead of the drippings.

For more delicious gravy recipes, go to My King Cook

Chocolate Cake

It’s a very special day today as Garlic Goddesses completes an entire year around the sun. We are one! It was exactly one year ago that we started our small but significant entry into the world of food blogging. We have grown as a blog and as individuals interested in food as well. We have had an exciting year, cooking some unexpected dishes and some favorites too! We have had to throw out some batches of food because they didn’t turn out quite right but it has all been a massive opportunity to learn and do better. We would like to thank each and everyone of you for supporting us and stopping by our page. It means a lot to us. 

On this special day, I’m posting a cake I made for my husband’s birthday this year. While I have made the chocolate cake before (it’s a handy recipe to have from Hershey’s), I was attempting ganache for the very first time. Ganache is nothing but a deliciously thick mixture of cream and chocolate. While the cake tastes good as is, I did want something extra special to go with it and the ganache did exactly that! If this extra layer of goodness appears intimidating, let me assure you that it’s super easy to make. I also went ahead and whipped some of the ganache in order to try some piping on the cake (again, a first for me!). My only reason to do this was I wanted some sort of decoration on the cake (I take the liberty to call my child-like piping, decoration!) but not in the form of ready-made candy or shaved chocolate or kit kat bars. I wanted to make the decoration myself and didn’t want anything too rich. And this was the result! The husband was pleased and I was too 🙂

Chocolate Cake

Ingredients:

For the cake:

All-purpose flour – 3/4 cup + 2 tbsp
Salt – 1/2 tsp
Unsweetened Cocoa Powder – 6 tbsp
Baking soda – 3/4 tsp
Baking powder – 3/4 tsp
Sugar – 1/2 cup
Egg – 1
Milk – 1/2 cup
Vegetable oil – 1/4 cup
Vanilla extract – 1 tsp
Boiling water – 1/2 cup

For the Ganache:

Heavy whipping cream – 1 cup
Semi-sweet chocolate chunks/chips – 1 cup
Instant Coffee powder – 1/2 tsp (optional)

Method:

Making the cake

  • Pre-heat the oven to 350 degrees Fahrenheit or 175 degrees Celsius
  • Prepare a baking dish by greasing with butter and sprinkling a teaspoon of flour; shake off excess flour
  • In a mixing bowl, sift together all the dry ingredients including flour, salt, baking soda, baking powder, cocoa powder and sugar
  • Add the egg, milk, vegetable oil and vanilla extract and beat using an electric mixer for about 2 minutes on medium speed
  • Stir in the boiling water and mix well; you will get a runny batter
  • Pour this batter into the prepared dish and bake for about 30 to 35 minutes till an inserted skewer comes out clean
  • Remove from oven and allow this to rest for about 10 minutes before transferring the cake on to a cooling rack

Making the ganache

  • In a heat-proof bowl, combine chocolate chunks and coffee powder; set aside
  • Heat the cream in a saucepan on medium flame
  • Swirl the cream occasionally while keeping an eye on it
  • Once it comes to a low simmer, remove from heat and pour on to the chocolate-coffee mixture
  • Set this aside for 5 minutes without stirring
  • After 5 minutes, use a whisk to slowly mix until it becomes smooth and runny
  • Allow this to rest until it cools down completely and begins to thicken
  • If you have time, let this rest at room temperature overnight; otherwise, refrigerate it for a couple hours after it cools down
  • The consistency of the ganache should be thick enough to spread over the cake 

Assembling the cake

  • Once the cake is completely cooled and the ganache has reached the desired consistency, take a couple of tablespoons of the ganache and spread it on the cake, starting from the middle and moving to the sides
  • Do this until you have used up all the ganache
  • Alternatively, you can use half of the ganache to spread over the cake; with the other half, you can beat it using an electric mixer for a few minutes until it becomes pale in color, fluffy in texture and light in taste
  • You can transfer this whipped ganache in to a piping bag and pipe designs on your cake (as shown in the photo)
  • This cake stays in the fridge for at least 4 days and tastes even better when it’s cold!

Chocolate Cake

Notes:
– In this recipe, you can make only the cake and it tastes yum without the ganache as well
– With the ganache, you need to use your judgement to decide whether the consistency works for you. I allowed it to cool down completely before refrigerating it for about an hour or two. I then spread about a layer of ganache on to the cake and then refrigerated both the cake and the ganache as it was a very hot day. After about 30 minutes, I spread another layer and put it back in to the fridge
– If the ganache becomes too thick, add a tablespoon of hot water and mix well

– As far as the whipped ganache goes, this is entirely optional. It only adds another dimension to the cake with very little effort
– If the room temperature is high, place the cake in the fridge at intervals while spreading the ganache. This helps the ganache to set on the cake
– Adding instant coffee powder to the ganache enhances the flavor of chocolate
– The ganache recipe isn’t from a particular source but a result of reading a few recipes online. Some recipes call for butter while others stick to equal portions of cream and chocolate (semi-sweet or bittersweet)

Chocolate Cake

Baked Macaroni & Cheese

I’m not sure I know anyone who doesn’t enjoy a good Mac n Cheese. I sure do! It’s a comforting dish with a rich flavor, ideal for a weeknight supper. I took inspiration for this recipe from the book Foodprints by Priya Bala, a former colleague. You can make this dish even if you don’t have an oven. Just reduce the amount of milk you use and make a thick sauce instead and then combine with the pasta.

This post goes out to my nephew, who enjoys macaroni and cheese, and turned 10 last week!

Baked Macaroni and Cheese

Serves: 4

Ingredients:

Macaroni Pasta – 200 gms
Butter – 2 tbsp
All-purpose flour/Maida – 2 tbsp
Milk – 400 ml
Cheese – 1/2 cup + 1/4 cup
Red pepper flakes/Chilli flakes – 1 tbsp (optional)
Salt to taste
Bread crumbs – 2 tbsp

Method: 

  • Pre-heat oven to 425 degrees Fahrenheit or 230 degrees Celsius
  • Grease a round or square baking dish and set aside
  • To a pot of boiling salted water, add the macaroni and boil for about 8 minutes
  • Drain and transfer to the prepared baking dish
  • In a saucepan, heat the butter
  • Add all-purpose flour and stir on medium flame
  • Pour in the milk and whisk continuously
  • After a couple minutes, add salt to taste and chilli flakes
  • Keep whisking and add half cup of cheese 
  • Take off the heat after 2 minutes and pour over the pasta
  • Sprinkle bread crumbs and quarter cup of cheese
  • Bake for about 20 to 22 minutes till most of the milk is absorbed and pasta is bubbling
  • Serve hot!

Baked Mac and Cheese

Note:
– If you are making this for kids, you can leave out the chilli flakes. Personally, I like a little bit of heat in this dish
– You could use dried herbs like thyme or oregano as well
– I used a mix of cheddar and parmesan cheese. You can use any cheese that melts quickly and isn’t stringy
– You can leave out bread crumbs if you don’t happen to have it. But it does add a bit of crunch to the dish

Coconut Cupcakes

Coconut Cupcakes

Yield: 10 cupcakes

Ingredients:

For the cupcakes:

Unsalted butter – 12 tbsp
Sugar – 1/2 cup
Eggs – 3
Vanilla Extract – 3/4 tsp
Pure Almond Extract – 3/4 tsp
Buttermilk – 1/2 cup
All-purpose flour/Maida – 1.5 cups
Salt – 1/4 tsp
Baking powder – 1/2 tsp
Baking Soda – 1/4 tsp
Unsweetened Coconut Flakes – 100 gms

For the topping:

Unsweetened Coconut flakes, toasted – 1/4 cup
Coconut Water – 1/4 cup

Method:

Making the cupcakes:

  • Pre-heat the oven to 325 degrees Fahrenheit or 160 degrees Celsius
  • Line a muffin tray with cupcake liners
  • In a mixing bowl, combine butter and sugar and beat for about 5 minutes on medium to high speed till the mixture becomes light and fluffy (You can use a stand mixer or a hand-held one for this step)
  • Add the eggs one by one while mixing simultaneously on slow speed
  • Stir in the vanilla and almond extract
  • In a separate bowl, sift together all the dry ingredients including flour, salt, baking powder and baking soda
  • Add this dry mixture and buttermilk, alternately, to the batter (original recipe says begin and end with the dry ingredients); continue to mix this till everything is well-combined
  • Stir in the coconut flakes and mix well
  • Spoon in the batter into the cupcake liners, filling them up to the brim
  • Bake for 30 to 35 minutes till an inserted skewer comes out clean and the cupcakes are just about turning brown
  • Remove from oven and rest for 15 minutes before transferring them to a rack to cool completely

Assembling the cupcakes:

  • Place the toasted coconut flakes in a plate
  • In another plate, pour the coconut water
  • Take a cupcake and dip the top in the coconut water, ensuring that its surface is wet
  • Now dip the top in the coconut, so that the flakes stick
  • Do this with all 10 cupcakes
  • These cupcakes stay in the refrigerator for about 3 to 4 days

Coconut Cupcakes

Notes:
– Ensure that the butter is soft and at room temperature before using it. The eggs must also be at room temperature when using
– Avoid using almond essence and instead use pure almond extract
– If you do not have buttermilk, you can make your own by combining a tablespoon of vinegar or lemon juice with milk to form half a cup. Do this right at the beginning and set aside
– The original recipe calls for the use of sweetened coconut and at least 1 cup of sugar. I chose to use unsweetened coconut as I happened to have it in my pantry. And 1/2 cup of sugar was more than sufficient, not making the cupcakes too sweet
– To toast coconut flakes, heat them in a pan till they turn golden brown. Cool completely before using
– Original recipe is here

Coconut Cupcakes

Baked Tandoori Chicken

Tandoori chicken is probably a favorite of everyone but we end up ordering them at restaurants more often than trying it out at home. You don’t need a Tandoor to make this dish and can be easily prepared in an oven. The preparation itself doesn’t take too long except for the marination time and you just have to let the oven do it’s job. The best part of this recipe is the homemade Tandoori masala which just adds it’s own flair to this dish, plus it does not call for the bright orange/red food color that I am totally not a fan of. Try this and you will never think about ordering it from any restarurant or joint. Goes well with any type of biryani. Check out the recipe for egg biryani.

Baked Tandoori Chicken

Ingredients:

Chicken drumsticks – 6
Yogurt – 2 tbsp
Turmeric – 1/2 tsp
Kashmiri chilly powder – 3/4 tsp
Lemon juice – 1 tsp
Ginger-garlic paste – 2 tsp
Oil – 4 tsp

Salt – to taste

For the Tandoori masala powder:
Cinnamon – 1/2 inch piece
Cloves – 3
Cumin seeds- 1/2 tsp
Black peppercorns – 8
Coriander seeds – 1/2 tsp
Green cardamom – 2
Fennel seeds/ saunf – 1/2 tsp

Method:

  • Dry roast the Tandoori masala ingredients and grind them into a fine powder
  • Make 2-3 small slits on the chicken so that they will soak up the marinade well
  • In a bowl, mix together yogurt, ginger-garlic paste, turmeric, chilly powder, tandoori masala powder, lemon juice and salt
  • Place the chicken in the bowl and coat them well with the marinade
  • Cover and refrigerate overnight or for at least 4-6 hours
  • Pre-heat the oven to 450°F
  • Line a baking sheet with aluminium foil and grease the foil with oil
  • Place the chicken in the pan making sure there is some space between each of them as shown belowBaked Tandoori Chicken 2
  • Drizzle oil over the chicken
  • Cook for about 40 minutes turning the chicken half way through the baking process. Add more oil if necessary
  • Then, turn on the broiler and cook for another 5 minutes. This will give the chicken a nice crispy and lightly charred skin
  • Serve with your favorite biryani

IMG_4879

Fried & Baked Chicken

This is a dish that seemed quite daunting to me when I first wanted to attempt it. But once you have all the ingredients prepared and laid out, it happens quite quickly. There is a bit of multi-tasking involved but it’s quite easy once you figure it out. I borrowed this recipe from Ina Garten’s Chicken Piccata

Fried and Baked Chicken

Serves: 2

Ingredients:

Chicken breast – 450 gms (4 pieces)
Salt to taste
Pepper – 1 tsp
All-purpose flour – 1.5 cups
Egg – 1
Milk/Water – 1 tbsp
Bread crumbs – 1 cup
Grated Parmesan Cheese – 1/4 cup (optional)
Dry thyme – 1/4 tsp (optional)
Butter/Oil – 2 tbsp

Method:

  • Pre-heat the oven to 400 degrees Fahrenheit or 200 degrees Celsius
  • Line a baking tray with foil and spray with oil; keep aside
  • Take a wide dish or plate and spread out the all-purpose flour
  • Take another plate and pour a beaten egg mixed with milk
  • In a third plate, spread out a mixture of bread crumbs, cheese and dried thyme
  • Take the first chicken piece and place in between butter paper or cling wrap and beat it out to an even and thin (about 1/2 an inch or so) piece using a rolling pin or meat tenderizer
  • The above step helps ensure the chicken cooks properly and evenly
  • Follow this process with the remaining pieces of chicken
  • Season each piece of chicken with salt and about a 1/4 teaspoon of pepper and set aside
  • Heat a pan (that’s wide enough to hold two pieces of chicken) with a tablespoon of butter
  • Take the first piece of chicken and place in the dish with flour; coat all sides of the chicken evenly and shake off any excess flour
  • Then, place the piece in the egg mixture and coat well
  • Finally, place the chicken in the plate with bread crumbs, cheese and thyme; ensure that all sides are covered
  • Place in the pan on medium to high heat
  • Repeat this process with remaining pieces of chicken
  • Cook the chicken for about 2 minutes on each side before transferring them to the prepared baking tray
  • Bake for about ten minutes and serve hot along with coleslaw, salad or even as a burger!

Note: 
– For the bread crumb mixture, you can even use seasoned crumbs that are available in stores. I used whole wheat bread crumbs. If you do not have thyme, you can use any dry herb or even finely chopped cilantro. You can play around with this mixture by even adding chilli flakes or finely chopped garlic
– I mix milk with the egg because this helps it stick to the floured-chicken; you could use water instead of milk as well
– I used about a 1/2 tablespoon of butter to pan-fry each piece of chicken; you can use vegetable or olive oil instead