Ingredients
Method
- Pre-heat oven to 200°C.
- Lightly toast slivered almonds, put aside
- Add salt and pepper to flour and then coat the cutlets in the flour mixture.
- Heat oil in a trypan and cook the cutlets skin side first until a little browned.
- Place the cutlets in a baking dish.
- Combine nectar, soy sauce, cornflour and soup mix and whisk to combine. Pour over the chicken.
- Bake for 40 minutes.
- Sprinkle shredded almonds on top.
- Serve with rice and vegetables.
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Made this delicious you must give it a go grand children loved it thank you Lynnie üòú