Chicken fillet baked in breadcrumbs
This is another option of cooking chicken fillet in the oven. Tasting spicy with orient notes, it will be perfect with rice, vegetable salad with Chinese cabbage and soya sauce, and to any side dishes with orient notes. If served cold, it will be good in Asiatic salad or on sandwiches.
4
portions 
Ingredients:
- Chicken fillet – 4 pc (2 breasts);
- Hot chili sauce – 2 tbsp;
- Apple vinegar – 2 tea spoons;
- Brown sugar (I have demerara sugar) – 1 tea spoon;
- Cereal bread – 4 slices;
- Salt – 1/4 tea spoon.
Step 1
Mix up chili sauce with apple vinegar, sugar and salt in a bowl. I have Thai Chili Sweet from Sen Soy.
Step 2
Put chicken fillet washed and dried out with paper towel beforehand. Leave in the marinade at the room temperature for 15 minutes.
Step 3
Meanwhile, make breadcrumbs. If you have an aim to cook the recipe in advance, then just take bread out of the bag to make it dry. I don’t have such opportunity, so I make it differently. Fry slices of bread in the toaster and leave for 5 minutes to get bread cold and dry. Then blend into small crumbs in a blender.
Step 4
Pour it out to a flat plate.
Step 5
Coat well the fillet in breadcrumbs.
Step 6
Put on the crisp tray. In other words, put on the grid installed on the baking pan. Pour a little hot water on the pan, approximately 1/3 glass to prevent falling crumbs from burning and chicken from drying.
Step 7
Put into the oven pre-heated to 200 degrees for 20 minutes. Turn over after 10 minutes.
Step 8
In introduction I have already written how to serve it. Hurrah!
Bon appetite!
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