Cereal Coated Baked Chicken Breasts served w/ Sautéed Cabbage

Chicken breast is the least fatty and actually (if cooks too much) the driest part of the chicken.
If chicken breast marinated before cooking (or baking) it will be juicier since chicken breast doesn’t have much fat.

Kitchen whispers: 
*If your marinate 4 Lb. of chicken breast strips at one time and than storing in freezer in 4-5 Ziploc bags is a practical kitchen habit.  This way you will gain time from the marinating stage.
*You can prepare any kind of side dish goes well along with baked chicken, I make sure the whole dinner would be nutritionally balanced and side dishes complete the chicken as a flavor. 

Preparing time: 30 minutes.
Marinating time: 2 hours minimum
Baking chicken: 30 min.
Sautéing cabbage: 20 min.
Cooking rice: 20 minutes
If your chicken marinated in advance this meal only takes 30 minutes to prepare.
Serves for 4 people

Ingredients:
2 C plain yogurt
1 egg
1 tbsp. turmeric
1 tbsp. chili powder
2 tbsps. Mustard
2 tbsp honey
1 tsp. black pepper
2 lb. chicken breast (total 8 strips)
1 C cornflakes
2 tbsps. Corn meal
1 tsp. sea salt
1 small head cabbage
1 small red onion
1 large size carrot (1 cup grated carrot)
2 tbsp. olive oil
1 C rice
2 C chicken broth
1 tsp. salt no iodine
2 tbsp. bean-garlic paste

 Preparation:
-Bring first 7 ingredients together in a glass bowl mix it together.
-Add all chicken strips and marinate chicken strips for at least 2 hours.
-In the mean time, crush the cornflakes; add corn meal, salt and pepper
-Heat the oven for 180C (356 F)
-Spread the mixture in flat plate or on a tray
-Take the chicken strips each one with a tong and coat it with cornflakes mixture
-Place all coated chicken strips on olive oil sprayed cookie sheet.
-Bake the chicken breast for 30 minutes until they slightly brown.
-In the mean time
-Shred the cabbage, grate the carrot, and slice the red onion thinly.
-Heat 2 Tbsp. of oil in a wok and put all vegetables in sauté them by folding continuously on a medium heat, set a side keep it warm. 
-Also cook the rice in 2 cups of chicken stock for 20 minutes. 
-Organize baked chicken, sautéed cabbage and rice on a plate and serve immediately. Enjoy 

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