Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
6 chicken breasts
100 ml milk
150 g breadcrumbs
0.5 tsp cajun spice
50 g plain flour
6 rings of pineapple
150 g plain flour
0.5 tsp baking powder
100 ml milk
3 ripe tomatoes
6 rashers of bacon
To make the fritters:
Mix the flour, baking powder and salt together.
Whisk in the egg and the milk until a thick batter s achieved.
Allow this to rest for about 10-15 minutes.
Dip the pineapple ring down in the batter and make sure the ring is well coated.
Heat a large frying pan with a little oil and panfry the rings on both sides until golden brown and the batter is crisp. (Alternatively you can use a deep fat fryer if you would prefer). Drain the pineapple on kitchen parchment and retain until required.
To cook the chicken:
Whisk the egg and milk together.
Mix the Cajun spice into the white breadcrumbs.
Dip the chicken into the plain flour, which you have seasoned with salt and pepper.
Shake off any excess flour and immerse it fully in the egg wash mixture.
Drain off the excess and then fully coat the chicken in the Cajun breadcrumb mixture.
Meanwhile heat a large pan and pan fry the breaded chicken on a low heat for about 3 minutes on either side until it golden brown.
Preheat the oven to 180°C (350°F/Gas 4).
Place the sealed chicken breast onto a flat baking tray and pop it into the oven for approximately 20 minutes or until cooked right through (use a knife to check-or when the chicken is fully cooked it should feel firm in the centre when pressed)
About 10-12 minutes before the chicken is cooked take it out of the oven and lay a rasher of bacon on top of the chicken, place the sealed pineapple fritter on top of that and finish it off with ½ tomato. If desired you can secure the entire combination with a cocktail stick.
Return the dressed chicken to the oven and continue to cook.
Serve the chicken maryland with side salad and garlic butter.