members recipes

This is a recipe that can be modified without the vegetables for a quick kiddies snack or even as a starter with just the chicken strips and a good mustard aioli dipping sauce.

Ingredients
Chicken:
- 2 large Chicken Breasts
- 2 Whole Fresh Eggs
- 2 table spoons balsamic vinegar
- 1 table spoon of Olive Oil
- 1 teaspoon of Salt
- 1 teaspoon of Pepper
- 3 cups of Breadcrumbs
- extra large ziplock bag

Vegetables:
- 1 Carrots
- 1 Stick of Celery
- 8 large mushrooms
- 1 red onion
- 1/4 cup of Balsamic Vinegar
- 3 table spoons of Sesame Seed Oil
- 1 tablespoon of olive oil
- 1/2 cup of fresh coriander
- 1 Tablespoons of thyme
- 1 table spoon of Basil Pesto
- decent handful of cashew nuts
- 4 tablespoon of light cooking cream
- 1 table spoon of coconut cream
- 2 large cloves of garlic
- juice of half a lemon
- 2 diced chillies

Finishing:
- 4 tortilla wraps
- 1 cup of grated mature cheddar cheese
- 1/2 cup of grated parmesan cheese

Method
In a bowl whisk together egg, balsamic vinegar olive oil, salt and pepper and set aside. Cut chicken breasts in half horizontally, and place in ziplock bag, pour in the egg mixture and 1 cup of bread crumbs. Close the bag a mix thoroughly, when you have evenly coated all chicken pieces in the egg and crumb mix, tip the contents onto a large plate, flatten out the chicken breasts and coat evenly in the remaining bread crumbs.

In a Mortar Pestle, mix the Basil Pesto, coriander, thyme, cashew nuts, juice of half a lemon, chillies and garlic. the spices,garlic and chilli needs to be a broken mixture, not a paste.

Dice finely the carrots, onion, celery. In a good sized pan pour in balsamic vinegar, olive oil and sesame oil and saute the carrots for 3 minutes, add the celery and onions.

When the celery is looking a bit see through, add the mixture from the Mortar Pestle and mix well, allow to cook through on a low simmer.

In a large frying pan pour in a good amount of olive oil, probably about 4 -5 table spoons. When the oil is hot place the chicken in and cook until you can see the breadcrumbs half way up turning golden, turn the chicken over and cook for about 4 more minutes. when the chicken is cooked remove pan and allow to cool slightly on a cutting board, when cooled enough to touch, cut into 1cm thick strips (across the chicken).

Grate the 2 cheeses and mix together, place a tortilla wrap on a large plate. in the centre add the strips from one chicken piece. spoon on some vegetable mix and add some cheese.

Serve with fresh garden salad on the side.