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Recipe by: vela
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See below ingredients and instructions of the recipe
2 ea WHOLE CHICKEN BREASTS 1/8 ts CINNAMON
1/2 c PLAIN YOGURT - LOW FAT 1/4 ts SALT
1 ts HOT PAPRIKA 2 ea CLOVES OF GARLIC
1/2 ts GROUND CUMIN 1 c ROLLED OR QUICK COOK OATS
1/2 ts TURMERIC 3 tb OLIVE OIL
1/2 ts GROUND CORIANDER 1 ea LEMON
POUND CHICKEN BREASTS TO 1/4" THICKNESS. MIX YOGURT, SPICES, SALT, GARLIC
AND GINGER IN A WIDE BOWL. ADD CHICKEN PIECES AND TURN TO COAT. REFRIGERATE
COVERED FOR 2 TO 12 HOURS. PROCESS TOASTED OATS IN FOOD PROCESSOR OR
BLENDER TO MAKE A FINE FLOUR. PLACE OAT FLOUR ON A SHEET OF WAXED PAPER
HEAT OIL IN A SKILLET. COAT CHICKEN WITH OAT FLOUR. SHAKE OFF EXCESS FLOUR
AND PLACE IN SKILLET. SAUTE UNTIL COOKED THOUGH AND BROWNED. TRANSFER TO
PLATTER AND SPRINKLE WITH PEPPER AND OR LEMON JUICE.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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