- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
A delicious recipe submitted by Jessie Grearson,Falmouth, ME. She was a 2009 Finalist in the National Chicken Cooking contest representing the Northeast.
Cooking Time
Preparation Time : 30
Cook Time : 5
Total Time : 35
Ingredients
Serves 4
2 boneless skinless chicken breast halves
1⁄2 teaspoon salt
1teaspoon pepper, divided
1 1⁄4 cups panko breadcrumbs
1⁄2 teaspoon ground cumin
1⁄4 teaspoon cayenne
1⁄2 teaspoon garam masala
3⁄4 cup flour, divided
1large egg
2tablespoons mayonnaise
1⁄2 teaspoon paprika
3tablespoons olive oil, divided
2tablespoons butter, divided
4large naan bread, breads
2 garlic cloves, finely minced
2medium tomatoes , sliced
4leaves boston lettuce
1 1⁄2 cups water
5ounces dried dates
1teaspoon tamarind paste (or 2 tablespoons fresh lime juice)
1tablespoon brown sugar
1⁄2 teaspoon salt
1teaspoon cumin
1⁄2 teaspoon pepper
3teaspoons lemon juice
2tablespoons water
1cup plain yogurt (low fat is good)
1cup lightly packed fresh cilantro
1⁄4 cup finely grated carrot
1cup finely minced sweet onion
1⁄2 cup grated cucumber , drained
1⁄2 teaspoon ground cumin
1⁄4 teaspoon cayenne
1⁄2 teaspoon salt
Directions
Cut each chicken breast horizontally, stopping 1/2 inch from edge. Open each breast and pound to 1/4 inch thickness or so the chicken is the same size of the Naan bread(see note below). Sprinkle with salt and 1/4 teaspoon of the pepper.
In large pie plate, place panko. Stir in cumin, cayenne, garam masala and remaining 3/4 teaspoon pepper.
In another pie plate, place 1/2 cup of the flour. In third plate, whisk egg and mayonnaise with paprika; whisk in remaining 3/4 cup flour until smooth.
Dredge 1 chicken breast in flour; shake off excess. Then dip chicken in egg mixture to coat; next dip in panko. Repeat with remaining chicken breast.
In large non-stick skillet over medium heat, place 2 tablespoons olive oil and 1 tablespoon butter. Add chicken and cook, turning once, about 2 minutes per side or until internal temperature reaches 165°F Remove and keep warm.
Wipe skillet and add remaining 1 tablespoon oil and 1 tablespoon butter. Add garlic and stir until fragrant. Briefly heat Naan in garlic oil, turning once, until soft and golden. Place 1 chicken breast on each Naan and top with tomato slices, lettuce leaves, a generous tablespoon each of Sweet Date Sauce and Tangy Yogurt Sauce and remaining Naan. Cut each sandwich in half and then, half again. Serve with extra sauces for dipping. Two Naan-wiches make 4 servings. Enjoy!
Sweet Date Sauce:.
In water, simmer dried dates about 15 minutes or until soft. Cool slightly and place dates and liquid in blender, process until fine. Add tamarind paste, brown sugar; salt, cumin, pepper, lemon juice, and 2 tbls. water. Process to smooth sauce. Additional sauce may be frozen.
Tangy Yogurt Raita:
In small food processor, place yogurt and cilantro. Process until sauce turns pale green and cilantro is finely incorporated. Spoon into medium bowl and stir in finely grated carrot; finely minced sweet onion; grated cucumber, drained; 1ground cumin;cayenne; andsalt.
Note: If chicken breast halves are too large to fit on Naan bread, cut each breast in half to fit bread.
