Cinnamon Toast Crusted Chicken with Spicy Tomato Coconut Sauce

• 1.  Serve with chicken and spicy coconut tomato sauce

Cinnamon Toast Crusted Chicken

• 2.  Preheat oven to 350˚F (180˚C) And prepare a baking pan with foil. Set aside.

• 3.  In a mixing bowl create a marinade for the chicken by combining 2 packs MAGGI® Liquid Coconut Milk, 4 MAGGI® Chicken Cubes, 1 teaspoon black pepper and 4 cloves garlic minced. Add chicken and marinate for at least 1 hour (for best results marinate overnight).

• 4.  Meanwhile using a food processor, grind 1½ cups NESTLÉ® Corn Flakes and 1 cup Cinnamon Toast Crunch™
• 5.  finely and place into a wide bowl.

• 6.  Evenly coat marinated chicken into the ground cereal and reserve the marinade to make accompanying sauce.

• 7.  Heat 4 tablespoons vegetable oil in a sauté pan over medium heat and sear the cereal-coated chicken breasts 2 minutes on each side. Transfer seared chicken to the prepared baking dish and finish cooking in the oven for 15-20 minutes until cooked through.

• 8.  Allow chicken to rest, slice and set aside.

Spicy Tomato Coconut Sauce

• 9.  Add ¼ cup Tomato Sauce
• 10.  3 tablespoons MAGGI® Pepper Sauce and ½ teaspoon MAGGI® Season Up All Purpose to a saucepan and bring to a boil. Reduce to a simmer and cook for 10 minutes stirring frequently. Set aside.

Pineapple Salsa

• 11.  In a bowl combine 2 cups pineapple, 3 tablespoons dried basil, cherry tomatoes, 1 tablespoon MAGGI® Season Up All Purpose, ½ teaspoon black pepper and 4 cloves garlic minced.