A Touch of MAGGI®

Cinnamon Toast Crusted Chicken Breast

• 1.  In a bowl, season chicken breast with 3 tablespoons MAGGI® Jerk Seasoning Mild and ½ tablespoon MAGGI® Naturísimo Complete Seasoning. Set aside.

• 2.  In another bowl combine remaining MAGGI® Naturísimo Complete Seasoning and ¾ cup flour. Set aside.

• 3.  In a plastic sandwich bag, crush ¾ cup NESTLÉ® Cinnamon Toast Crunch™ and ¾ cup NESTLÉ® Corn Flakes until it becomes a coarse breadcrumb consistency. Pour into another bowl. Set aside.

• 4.  Dip seasoned chicken into seasoned flour, beaten eggs, then crushed cereal repeating for each fillet until each piece is coated in cereal.

• 5.  In a large skillet/pot, bring oil to 350˚F (180˚C) and begin frying the chicken for 5 minutes on each side, until golden brown and cooked through.

• 6.  Drain on a wire rack to remove excess oil. Rest for 10 minutes
• 7.  Slice and serve hot.

Seared Asparagus

• 8.  Toss asparagus in a bowl with 1 tablespoon vegetable oil, 2 teaspoons MAGGI® Naturísimo Complete Seasonings and 2 teaspoons MAGGI® Season Up All-Purpose Seasoning.

• 9.  Heat a cast iron skillet add 1 tablespoon vegetable oil and sear asparagus tossing for 2-3 minutes until fully cooked, set aside.

Coconut Mango Emulsion

• 10.  In a blender, add mango and ½ cup and MAGGI® Liquid Coconut Milk, blend until smooth.

• 11.  In a sauté pan add rum and light to burn off the alcohol.

• 12.  Add remaining ½ cup MAGGI® Liquid Coconut Milk and reduce by half add mango mixture, 1 teaspoon MAGGI® Jerk Seasoning, 1 teaspoon honey and 2 teaspoons MAGGI® Season Up All-Purpose stirring to combine. Cook for an additional 3 minutes.

• 13.  Remove from heat and serve