surprise yourself! {chicken fillet}

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I thought of cooking a simple soupy udon lunch, but we chanced upon half-price chicken boneless breasts at Cold Storage and got those instead. As usual I did not know what I would do with them. But this is how I cooked them in the end:

  1. Marinate chicken with salt, pepper and ground oregano. Pan fry them.
  2. Pan fry thickly sliced tomatoes on both sides and sprinkle ground basil leaves.
  3. Mix mayonnaise, 1/2 lemon’s juice and Lingham chilli sauce.
  4. Serve chicken and tomatoes with the sauce prepared.
  5. Watch your husband cut pink guava for desserts.

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