Description
A bold and vibrant dish featuring crispy chicken glazed with spicy-sweet hot honey, layered over creamy avocado-feta mash and tangy cranberry-lime rice for a stunning presentation.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1/4 cup hot honey (store-bought or homemade with honey and chili flakes)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- Vegetable oil for frying
- 2 ripe avocados, mashed
- 1/2 cup crumbled feta cheese
- 1 tablespoon lime juice
- 1 cup jasmine rice, cooked
- 1/4 cup dried cranberries, chopped
- Zest and juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt, pepper, garlic powder, and paprika. Dredge each in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat. Fry chicken for 4-5 minutes per side until golden and cooked through. Drain on paper towels.
- Brush hot honey over each chicken breast while still warm, coating evenly. Set aside.
- In a bowl, combine mashed avocados, feta cheese, and 1 tablespoon lime juice. Mix until creamy and set aside.
- In another bowl, fluff cooked jasmine rice and fold in dried cranberries, lime zest, lime juice, and chopped cilantro. Season with salt to taste.
- To assemble towers, place a ring mold on each plate. Layer with a scoop of cranberry-lime rice, then avocado-feta mash, and top with a hot honey chicken breast. Gently remove mold and garnish with extra cilantro and lime wedges.
Notes
You can customize the seasonings to taste.