CHICKEN SIZZLER

HERES ANOTHER TRIED AND TESTED LOW FAT CHICKEN SIZZLER RECIPE.UNFORTUNATELY I DIDNT HAVE THE SIZZLER PLATES BUT I CAN IMAGINE HOW MUCH TASTIER THIS CHICKEN WILL BE IF PLACED ON THE SIZZLER PANS AS IT WAS REALLY GOOD WITHOUT THEM TOO.DO REMEMBER TO BEAT YOU CHICKEN BREASTS REALLY NICE AND THIN AND YOU LL HAVE A MUCH MORE TENDER CHICKEN......PICKED THIS RECIPE FROM NITA MEHTAS(THE BEST OF NON VEGETARIAN)BOOK!!!...IT WAS A GREAT EAL PAIRED WITH THE FRENCH ONION SOUP!!! HERE GOES THE RECIPE

CHICKEN SIZZLER

INGREDIENTS

1)4 CHICKEN BREAST FILLETS BONELESS
2)SOME BEANS OR VEGGIES BOILED AND SAUTEAD OIN OLIVE OIL SALT AND PEPPER
MARINADE
1)1.5 TABLESPOON VINEGAR
2)3 TABLESPOON TOMATO KETCHUP\
3)1 TABLESPOON WORCESTERSHIRE SAUCE
4)1 TSP MUSTARD PASTE
5)1/2 TSP SALT
6)1/2 TSP PEPPER
7)1 TABLESPOON OIL
8)1.5 TSP GINGER JUICE

SAUCE

.2 TABLESPOON OIL
.1 TSP GARLIC CHOPPED AND CRUSHED
.1 TSP CORNFLOUR PASTE
.3 TABLESPOON TOMATO PUREE
.1 TSP WORCESTERSHIRE SAUCE
.1/2 TSP CHILLI GARLIC SAUCE/POWDER
.1.5 CUP WATER
.1 CHICKEN SEASONING CUBE

METHOD

1)MAKE INCISIONS IN THE CHICKEN BREAST.MARINATE WITH MARINADE INGREDIENTS FOR 2 HOURS IN REFRIGERAT0R
2)HEAT OIL 1 TABLESPOON OIL IN PRESSURE COOKER.ADD MARINATED CHICKEN AND STIR ON HIGH 1 MINUTE OR TILL DRY.
2)ADD 3/4 CUP WATER AND PRESSURE COOK FOR 2 WHISTLES.IMMEDIATELY REMOVE FROM FIRE TO AVOID CHICKEN GETTING OVERCOOKED
3)LET PRESSURE DROP AND CHECK CHICKEN FOR TENDERNESS.REMOVE PIECES AND LEAVE BEHIND LIQUID
4)TO THE LIQUID IN THE COOKER,ADD 1.5 CUP WATER,SEASONING CUBE,TOMATO PUREE WORCESTERSHIRE SAUCE AND CHILLI PASTE.
5)HEAT 2 TABLESPOON OIL IN NON STICK PAN AND ADD THE GARLIC.STIR FOR A WHILE.ADD RETAINED LIQUID TO WHICH SAUCES AND WATER ARE ADDED AND COOK STIRRING CONTINOUSLY.ADD CORNFLOUR TO THICKEN A BIT.
REMOVE FROM FIRE
6)REMOVE THE IRON SIZZLER PLATE FROM WOODEN BASE.PUT 3-4 TABLESPOON WATER AND DOTS OF COLD BUTTER ON WOODEN BASE AND KEEP ASIDE
7)HEAT IRON PLATE BY KEEPING DIRECTLY OVER FLAME.REDUCE HEAT AND LET THE IRON PLATE BE ON TOP OF FIRE WHILE IT IS BEING FILLED
8)PLACE 2 CABBAGE LEAVES ON PLATE AND ARRANGE CHICKEN FILLET.POUR THESAUCE OVER IT.ARRANGE ANY BOILED VEGGIES.
9)DOT THE RON PLATE WITH THE BUTTER.WHEN BUTTER AND WATER FALL ON THE HOT PLATE,IT SIZZLES.NOW WITH A PAIR OF TONGS,PLACE IRON PLATE BACK ON WOODEN BASE.
10)SERVE SIZZLING HOT.