Chicken With Prosciutto And Lemon Chive Sauce
|Chicken breast fillets||680 Gram|
|Prosciutto slices||65 Gram|
|Red capsicum||1 Small, thinly sliced|
|Plain flour||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Breadcrumbs||75 Gram (3/4 Cup)|
|Oregano||1 Teaspoon, finely chopped|
|Thyme||1 Teaspoon, finely chopped|
|Vegetable oil||2 Cup (32 tbs) (For Shallow Frying)|
|Lemon chive sauce||1 Tablespoon|
|Sour cream||125 Milliliter (1/4 Cup)|
|Lemon rind||1 Tablespoon, grated|
|Chopped chives||2 Tablespoon|
1. Cut a pocket in each fillet; gently push one slice of prosciutto and some of the capsicum into each pocket.
2. Toss chicken in flour; shake away excess flour. Dip chicken into combined egg and milk; toss in combined breadcrumbs, herbs and paprika.
3. Heat oil in large saucepan. Cook chicken on both sides until browned lightly and cooked through; drain on absorbent paper. Serve chicken with warm lemon chive sauce; accompany with steamed baby carrots, if desired.