Cornflake-Crusted Crispy Chicken

The creamy texture of cashew sauce contrasts with a crispy coating, offering a light yet satisfying oven-baked alternative. Crispy on the outside, tender on the inside.

Ingredients

• 1 kg thinly pounded chicken fillet
• 1–2 cartons cream
• Kashar cheese (optional)
• Plain cornflakes
• Seres Cashew Sauce

Preparation

Mix the chicken fillets with the cream and Seres Cashew Sauce, then refrigerate for 2–3 hours to marinate.
Crush the cornflakes by hand in a wide bowl.
Slice the Kashar cheese.

Place Kashar cheese slices inside the chicken fillets, roll them up, coat with crushed cornflakes, and arrange in a baking dish.
Bake in a preheated oven at 180°C (356°F), drizzling a small amount of sunflower oil over the top.

If you prefer not to use cheese, cut the chicken into strips, coat with cornflakes, and bake as crispy chicken strips instead.