Ingredients:
Chicken breast: Two
Mix herbs: 10 gms
Worcestershire sauce: Two ml
Dijon mustard and garlic paste: One gm each
Salt and crushed pepper: Two gms
Olive oil: Five ml
Boiled rice: 50 gm
Butter: One gm
Carrot, beans, mushroom, corn and broccoli: 100 gms
Grill garlic toast: One
Brown sauce: 30 ml
Sliced mushroom: 10 gm
Cream: Two ml
Chopped onions: Two gm
Method:
Marinate the chicken with mustard, salt, pepper, herb, olive oil and garlic paste. Heat sizzler plate on the range. Clean, cut and boil all the vegetables.
Make a sauce with garlic, onion, mushroom, brown sauce and cream. Grill the chicken and garlic bread on the hot plate.
Make butter rice with butter, salt, herbs and boiled rice. Place the boiled on the preheated sizzler plate.
Slice the grilled chicken breast and place it in the plate with sauce. Serve with mushroom sauce, French fries and garnish with lavas.
Chef Rajesh.M working as Commis I at Hotel Heritage, Madurai, is armed with four years experience. A Diploma holder in Hotel Management, he has adept knowledge of bakery and Continental and pantry kitchen. He is best known for his South and North Indian , Tandoor and Chinese cuisine. When out of the kitchen, he loves to play cricket and volleyball and listen to music.
