small potatoes, thinly sliced into rounds and fried
Butterfly chicken breasts.
Combine onion, tomato, chiles and 1 tablespoon of the oil in a small bowl; set aside. Moisten chicken with water.Sprinkle with salt and pepper.Place bread crumbs on a plate.Coat cutlets evenly on both sides.
Heat 2 tablespoons of the oil in a large skillet over medium high heat.Cook 2 chicken breasts at a time until golden brown, about 6 minutes, turning halfway though or until a thermometer inserted into center of chicken breast reads 170°F. Repeat with remaining oil and chicken cutlets.
To serve chicken breast:place each breast over rice and fried potatoes.Top with a fried egg and the reserved onion mixture.
To Butterfly the chicken breasts:
1. Place a piece of plastic wrap on cutting board.Then lay the chicken breast over the plastic wrap on cutting board, smooth side down.Remove the tender, refrigerate or freeze for future use.
2. Turn the breast over and place a sharp knife parallel to the cutting board and begin cutting the length of the breast, half widthwise, opening the breast as you cut,just until you get to the other edge without cutting through.
3. Cover opened chicken breasts with plastic wrap.Gently pound chicken breasts with smooth side of mallet until thin and even, being careful not to tear the chicken breast.Repeat with remaining breasts.
Serving Size 552g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat20g (31%)
Saturated Fat 4g (20%)
Trans Fat 0g
Total Carbohydrate74g (25%)
Dietary Fiber 5g
Vitamin A 20%
Vitamin C 120%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.