Fiery Chicken Breast Diabolo

Ingredients for 4 servings:

• 4 skinless chicken breasts
• 5 tbsp mustard (Dijon mustard)
• 6 tbsp white wine
• 2 tsp Worcestershire sauce
• Salt and pepper, black
• 12 tbsp breadcrumbs, more if needed
• Clarified butter for frying
• 300 ml tomato ketchup
• 7 tbsp Worcestershire sauce
• 8 drops of Tabasco
• 150 ml water
• 3 tbsp lemon juice
• some salt
• 2 tsp paprika powder, hot
• 2 tsp sweet paprika powder
• 1 tsp curry
• ½ tsp, levelled pepper, white
• 1 tsp thyme, dried
• 4 cloves garlic

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for those who like it a little spicier

Wash the chicken breasts, pat dry, and halve them. Place them between two sheets of cling film and pound them flat with a meat tenderizer. Remove the top layer of film and season the chicken breasts with salt and pepper on both sides. Mix the mustard, wine, and Worcestershire sauce together and brush the chicken breasts on both sides. Let it rest for about 5 minutes. Mix all the sauce ingredients one after the other in a bowl until smooth. Season to taste. Coat the chicken breasts in breadcrumbs. Heat the clarified butter in a pan until very hot and fry the chicken breasts on both sides over medium heat until golden brown. Serve the sauce with the chicken breasts. We like to serve it with tagliatelle.