Crispy Chicken Breast with Pineapple Rice

Ingredients

• 200 g basmati rice
• Salt
• 20 g roasted salted finely chopped peanuts
• 4 chicken breast fillets
• 2 tbsp breadcrumbs
• 1 egg
• 2 tbsp flour
• Salt
• Cayenne pepper
• 2 tbsp clarified butter
• 4 pineapple slices (canned)
• peanuts for garnish
• 1 tbsp chervil leaf for garnish

Instructions

1. 1.

   Wash rice thoroughly under running water in a sieve and bring to a boil with 1½ times the amount of lightly salted water, then cover and simmer over low heat for about 20 minutes until cooked.

2. 2.

   Flatten chicken breast fillets slightly.

3. 3.

   Mix breadcrumbs and chopped peanuts together.

4. 4.

   Place beaten egg, flour, and breadcrumb-peanut mixture on separate plates. Season chicken fillets with salt and pepper, then dredge each in flour, egg, and breadcrumb mixture respectively.

5. 5.

   Pan-fry the coated chicken fillets in hot clarified butter for about 4 minutes per side until golden brown and crispy.

6. 6.

   Drain pineapple rings, cut into small pieces, and mix them into the cooked rice.

7. 7.

   Plate the chicken slices atop the pineapple rice. Garnish with peanuts and chervil leaves if desired.