A light and pleasant dish. Full of nutrition and flavour.
4 chicken breasts, skinned boned and cut in half horizontally.
4 cloves garlic, crushed
4 tbsp lemon juice
2 tbsp olive oil
2 tbsp Goody white vinegar
1 tbsp Goody mustard
Dash of salt & pepper
3 eggs, beaten
1 cup flour
1 cup bread crumbs
Oil for frying
5 cups spinach, chopped
2 tbsp onion, finally chopped
5 tbsp butter, room temperature
2 tbsp flour
6 tbsp Velor powder milk
½1 cup water
2 tbsp cream cheese spread
½ cup whipping cream
Dash of (salt, white pepper, cinnamon)
Parmesan cheese, grated
Coloured sweet pepper, chopped for garnishing
1.Mix marinate ingredients together in a dish. Reserve 1 tbsp to mix with eggs. Add chicken, marinate for 2 hours or overnight.
2.Dip chicken breasts in flour, then eggs beaten with 1 tbsp reserved marinate then bread crumbs. Fry till golden on both sides. Set aside.
3.In a pan, cook spinach on low fire. When cooked, push spinach through sieve to discard as much liquid as possible.
4.In another pan, heat butter. Cook onion till golden, add flour and whisk. Dissolve powder milk in water, add at once, whisk constantly till boils and thickens. Add cream, cheese, cinnamon and seasoning. Add spinach, mix well.
5.To serve, pour hot sauce over chicken, sprinkle with parmesan cheese and sweet pepper.