Golden Chicken Penne with Three Bean Salad
Serving a crispy yet juicy chicken panne is a challenge, don’t over fry the chicken and follow the correct panne method. Remember: marination is the key to delicious breaded fried chicken. Seasoning the flour with Knorr Chicken Bouillon powder locks in the flavour. Our choice of a side is a healthy three bean salad.

Ingredients
Golden Chicken Penne with Three Bean Salad
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E£0.0
Chicken Panne:
Chicken breast
/g
1500.0 g
0%
Garlic, paste
/g
50.0 g
0%
Ginger, paste
/g
50.0 g
0%
Knorr Professional Poultry Seasoning (6x1kg)
/g
60.0 g
0%

Flour
/g
500.0 g
0%
Eggs, beaten
/pc
4.0 pc
0%
Bread crumbs
/g
800.0 g
0%
Vegetable oil
/ml
100.0 ml
0%
Knorr Professional Chicken Stock Powder (6x1.1Kg)
/g
20.0 g
0%

102
loyalty points
Three Bean Salad:
Red kidney beans
/g
300.0 g
0%
Olive oil
/ml
30.0 ml
0%
Parsley fresh, chopped
/g
20.0 g
0%
Knorr Professional Lime Seasoning (12x400g)
/g
20.0 g
0%

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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
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Eggs, beaten 4.0 pc
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Bread crumbs 800.0 g
-
Vegetable oil 100.0 ml
Three Bean Salad:
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Red kidney beans 300.0 g
-
Olive oil 30.0 ml
-
Parsley fresh, chopped 20.0 g
Preparation
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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.
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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.