• 4 skinless chicken breasts

  • 4 tbsp shop-bought tomato relish

  • 4 tbsp plain flour

  • 1/2 tsp salt and pepper

  • 1/2 tsp English mustard powder

  • 3 eggs, beaten

  • 400g cornflakes, crushed

  • 4 tbsp Cajun spice mix

  • 1/2 tsp mustard seeds

  • 2 tbsp roughly chopped coriander

  • To serve

  • Crème Fraiche & Watercress


  • 1.

    Preheat the oven to 190C/gas 5.

  • 2.

    Place a piece of cling film on a chopping board and place a chicken breast on top. Open up chicken breast and place another piece of clingfilm on top of the chicken. Tenderise by battening out with a rolling pin (or other suitable utensil i.e. wine bottle). Repeat for remaining 3 chicken breasts.

  • 3.

    Spread the inside of the chicken with tomato relish and chopped coriander and fold over once.

  • 4.

    Tip the flour into a bowl and season with salt and pepper.

  • 5.

    Combine the mustard with the beaten egg in another bowl and set aside.

  • 6.

    In a third bowl, combine the crushed cornflakes with the Cajun spice and mustard seeds.

  • 7.

    Coat the chicken first in the flour, followed by the beaten egg, and roll finally in the cornflake and Cajun spice mixture.

  • 8.

    Heat the olive oil in a frying pan and cook the chicken breasts for a minute on each side.

  • 9.

    Transfer to the oven and bake a further 15 minutes until the chicken is tender when pierced with a knife.

  • 10.

    Serve the chicken breasts with a spoonful of crème fraiche and watercress or other greens or vegetables of your choice.

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