Crumbed Chicken Strips
4 x Chicken breast fillets washed and dried on paper towels.
Cut into strips.
Season each strip with : garlic flakes, salt very lightly, white pepper, garlic and herb seasoning or mixed Italian herbs, little bit of cayenne pepper.
Dip chicken into flour, shake then dip into egg lightly whisked with a little milk, then coat with Kellogs breadcrumbs.
You can also use fresh breadcrumbs.
In a large frying pan add enough vegetable oil for shallow frying.
Cook strips in batches on medium heat 3 minutes per side.
Drain on paper towels.
Cheese Sauce :
11/2 tbsp butter melt in a saucepan, add 3 tbsp cornflour or flour to butter and stir making a roux, slowly add milk to saucepan in intervals ( about a cup ) stirring continuously until no lumps form.
Once sauce is boiling and thickened to your desired consistency add 1/2 cup grated mozarella cheese, white pepper, pinch of Aromat, 1/4 tsp mustard powder ( optional ) Stir until cheese has melted and cook up for 2 minutes. Spoon over chicken strips.
Grilled brown garlic Mushrooms
Wipe large brown mushrooms with a paper towel.
Place on baking tray.
Add 4 cloves minced garlic, tsp butter in each mushroom, sprinkle dried parsley, salt, pinch of Aromat and black pepper.
Grill in preheated oven 180 C for 15 mins
Prepared, tried and tested by: Gail Haselsteiner