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Chicken Panne:

  • Chicken breast 1500.0 g
  • Garlic, paste 50.0 g
  • Ginger, paste 50.0 g
  • Flour 500.0 g
  • Eggs, beaten 4.0 pc
  • Bread crumbs 800.0 g
  • Vegetable oil 100.0 ml

Three Bean Salad:

  • Red kidney beans 300.0 g
  • Olive oil 30.0 ml
  • Parsley fresh, chopped 20.0 g
  1. Chicken Panne:

    • Marinate the chicken with vegetable oil, garlic, ginger, Knorr Poultry Seasoning, 10g Knorr Chicken Bouillon Powder for minimum 4 hours.
    • Add 10g Knorr Chicken Bouillon Powder to the flour.
    • Steps for coating chicken: First dust the marinated chicken with flour, then dip into egg mixture, finally coat with breadcrumbs and fry until golden brown.
  2. Three Bean Salad:

    • Wash and rinse the beans, corn and peas. Marinate with parsley, olive oil and Knorr Lime Seasoning.
    • Serve on the side as warm or cold salad.