Chicken with pineapple in chili sauce

Name: Chicken with pineapple in chili sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can(s) (446 ml) Pineapple slices; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 Eggs (size M); 2 TABLESPOONS Flour; 6 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Oil; 1 (180 ml) bottle of chili sauce; 100 g Whipped cream; 100 g Gouda cheese

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 can(s) (446 ml) Pineapple slices
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 Eggs (size M)
2 TABLESPOONS Flour
6 TABLESPOONS Breadcrumbs
4 TABLESPOONS Oil
1 (180 ml) bottle of chili sauce
100 g Whipped cream
100 g Gouda cheese

Directions

1
Drain the pineapple slices. Wash chicken fillets and dab dry with kitchen paper and season with salt and pepper. Whisk eggs in a deep plate. Turn fillets first in flour, then in whisked eggs and finally in breadcrumbs. Heat the oil in a large pan and fry the meat for about 3 minutes on each side. Take out and drain on kitchen paper. Mix chilli sauce and cream.
2
Grate cheese coarsely. Layer the cutlets and pineapple slices in an ovenproof casserole dish. Pour the sauce into the spaces in between. Sprinkle cheese on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Take out and serve immediately