Spicy red curry chicken cutlets chilled out with carrot slaw and crisp cucumber slices on a whole wheat bun smeared with creamy cheese.
|1 Pkg||Maple Leaf Prime Naturally® Thin Slice Chicken Breast|
|2 tbsp||(30 mL) Red curry paste|
|3 tbsp||(45 mL) Vegetable oil|
|2 tbsp||(30 mL) Lime juice|
|1 tsp||(5 mL) Fish sauce|
|2 tbsp||(30 mL) Chopped fresh cilantro|
|Salt and pepper|
|1 cup||(250 mL) Grated carrot|
|2 tbsp||(30 mL) Rice vinegar|
|2 tsp||(10 mL) Sugar|
|5||Dempster’s® Whole wheat Hamburger Buns|
|5||Triangles processed cheese|
|1/4 cup||(60 mL) Mayonnaise|
|1/2||Small cucumber, sliced|
PLACE chicken slices in a large resealable plastic freezer bag. Whisk together red curry, oil, lime juice, fish sauce, cilantro, salt and pepper. Pour into bag and massage into chicken. Refrigerate for 15 minutes or up to 4 hrs.
PREHEAT oven to 375˚F (190˚C).
MIX carrot with rice vinegar, sugar, salt and pepper. Set aside.
PLACE chicken on a parchment lined baking sheet. Bake in preheated oven for 15-17 minutes or until the internal temperature reaches 165˚F (74˚C).
SPREAD cheese over the bottom of each bun. Spread mayonnaise over the top of each bun. Divide cooked chicken between sandwiches and top with sliced cucumber and carrot slaw. Assemble sandwiches and serve.
For a different flavour try using tandoori curry paste.
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