Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup tsampa (roasted barley flour)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 eggs, beaten
- 1/4 cup vegetable oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Meat mallet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Place the tsampa, all-purpose flour, salt, black pepper, and paprika in a shallow dish and mix well.
4. Place the beaten eggs in another shallow dish.
5. Using a meat mallet, pound the chicken breasts to an even thickness.
6. Dip each chicken breast in the beaten eggs, then coat it in the tsampa mixture, pressing the mixture onto the chicken to ensure it sticks.
7. Heat the vegetable oil in a large skillet over medium-high heat.
8. Add the chicken breasts to the skillet and cook for 2-3 minutes on each side until golden brown.
9. Transfer the chicken breasts to the prepared baking sheet and bake for 15-20 minutes until cooked through.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 17g
Carbohydrates: 32g
Protein: 34g
Substitutions for ingredients:
- Tsampa can be substituted with cornmeal or breadcrumbs.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add grated Parmesan cheese to the tsampa mixture for extra flavor.
- Use boneless, skinless chicken thighs instead of chicken breasts.
Tips and tricks:
- Pound the chicken breasts to an even thickness to ensure even cooking.
- Use a meat mallet or the bottom of a heavy skillet to pound the chicken.
- Make sure the tsampa mixture is well-coated on the chicken to ensure a crispy crust.
Storage instructions:
Leftover tsampa-crusted chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the tsampa-crusted chicken on a bed of greens with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or quinoa.
Troubleshooting advice:
If the tsampa crust is not sticking to the chicken, try dipping the chicken in flour before dipping it in the beaten eggs.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Tsampa is a traditional Tibetan food made from roasted barley flour. It is a staple food in Tibet and is often used to make a type of porridge.
Flavor profiles:
The tsampa crust adds a nutty, toasty flavor to the chicken, while the paprika adds a subtle smokiness.
Serving suggestions:
Serve the tsampa-crusted chicken with a side of roasted vegetables and a glass of white wine for a delicious and satisfying meal.
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