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“This draws inspiration from the Chicken Florentine recipe, modified due to lack of ingredients! Dont go exactly by the measures, use quantities as per what suits your taste. To make more tangy, increase the quantity of tobasco sauce, for a more sweetish taste, increase the amount of honey. This dish can be served by itself or accompanied with mashed potato.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 whole boneless skinless chicken breasts (1 pound)
  • 1 egg
  • 1 tablespoon szechuan sauce
  • 12 teaspoon Tabasco sauce
  • 1 cup plain breadcrumbs
  • 1 tablespoon mixed herbs (coriander, rosemary, basil, thyme, oregano, majoram, parsley)
  • 1 tablespoon olive oil
  • 2 tablespoons caesar salad dressing
  • 12 cup water
  • 1 teaspoon honey
  • 1 tablespoon lemon juice

Directions

  1. Pound the chicken breasts to 1/4 inch thickness.
  2. Break the egg and beat lightly with the schezwan sauce and tobasco sauce in a shallow bowl.
  3. Combine bread crumbs with the herbs.
  4. Dip the chicken breasts in the egg mix for a few seconds and then coat with the bread crumbs mixture.
  5. In a non-stick skillet, heat the olive oil over medium high heat.
  6. Once the oil is hot, add the chicken, cook for about 5 minutes on each side till browned.
  7. Cook all the chicken breasts and then keep aside.
  8. In the same skillet, mix the Caesar's dressing, honey, water and the lemon juice. Simmer for a minute.
  9. To serve, arrange the chicken on a serving plate.
  10. Drizzle with the honey-dressing mix.
  11. Serve hot with mashed potatos.

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