Hot and Crunchy Chicken With Mango Chutney Sauce

• boneless skinless chicken breasts↗4
• eggs, lightly beaten↗2
• corn flakes, crushed3 cups
• butter↗2 tablespoons
• sliced almonds↗4 tablespoons
• grated gingerroot1 tablespoon

  the kind in the jar works fine

• chopped cilantro3 tablespoons

  I never use because I don't like cilantro at all. (optional)

• sesame seeds↗4 tablespoons
• Mango Chutney Sauce↗
• mayonnaise (not Miracle Whip)↗1 cup
• sambal oelek chili paste↗1 tablespoon

  sauce (red chili paste)

• fresh lemon juice↗1 tablespoon
• major grey's mango chutney↗1⁄3 cup

  (I'm sure any brand is fine, but all I ever see is Major Grey's.)

Step-by-step instructions

1. 1

   Combine all ingredients for Mango Chutney Sauce in a a mixing bowl and stir to blend. Refrigerate until ready to serve. Makes 1 1/3 cups.

2. 2

   Preheat oven to 350.

3. 3

   Beat eggs in a shallow bowl.

4. 4

   Dip chicken breasts in egg then dredge in crushed corn flakes.

5. 5

   Place butter in a skillet over medium heat. Add almonds, ginger, sambal sauce, cilantro if using, and sesame seeds. Cook until ingredients begin to sizzle. Reduce heat to low and place chicken breasts in pan on top of almond mixture and pressing down to be sure crunchy mixture adheres to chicken breasts. Cook 2 minutes. Slip a spatula under breasts and almond mixture. Remove breasts from pan, turning them over so crunch mixture is on top.

6. 6

   Place breasts in baking dish and sprinkle with any crunch mixture left behind in skillet. Finish cooking in 350 oven for 10 minutes or until done (juice runs clear).

7. 7

   Place chicken breast on cold sauce and then serve.

8. 8

   This dinner is great with steamed rice and a salad.