I am breathing a sigh of relief. 2019 has been a rather rough year. I wouldn’t want to sound pessimistic but it wasn’t a happy year. There were too many downs than ups, but Alhamdulillah, we faced the tide and rode against it. As much as challenges arose, we fought it and downed it, only to be faced by more. I guess with passing days, tests leave you becoming a little paranoid when little joys come your way. It is during those times I remind myself of the immense number of verses in the Qur’an, where Allah warns us of hardships. He promises His Jannah for those who are steadfast and patient. It is difficult, but not impossible. We all very well know that this life is transient, yet we do not want to accept that fact… I guess I wouldn’t want to think too much about this year. I would like to look forward with a positive outlook, InShaAllah…
Talking about relief, I am also glad that I managed to do all the posts for the Bake-a-thon this year without too much hiccups. When I signed up first, I wasn’t very sure how I would manage it. I have been mentioning about the bouts of indecisiveness when it comes to blogging. I must say that this month has helped me realize that I can do it if I really want to. Even though I derailed from my initial plans many times, I still got through posting 13 new baked recipes this month! 🙂
I wanted to end the year on a sweet note, but I didn’t want to disturb the pattern that I followed for this month’s posts. So it had to be a savory recipe for today. The inspiration for this post comes from a lovely breakfast I had at Humi’s place a couple of months ago. On a Saturday, after my workout, I went directly to her place, just for a chill time. Since she knew I was coming back from the gym, she had made breakfast. Something called “chicken toast” was on her menu along with a cup of strong chai. I don’t remember how many I had. They were totally delicious. When I asked her for the recipe, she gave me a rough idea how she made it. She also mentioned that she sometimes baked it instead of pan frying it. The dish stuck in my head and I really wanted to recreate it as soon as I could.
While I was trying to figure out what to make for the last post, this recipe came to my mind. I was also wondering what to make for dinner. It actually isn’t dinner food, but if you pair these toasts with some soup and salad, they would make a filling meal. I made the chicken layer on the toast a little thick, so it was really filling. Humi’s layer was quite thin and she had made them with minced chicken, which makes it easier to spread thin. So you can choose your level of thickness required. The quantity of chicken I have mentioned would give the layer shown in the pictures. If you want a thinner layer, then use half the quantity or double the bread! 😉 For vegetarians, you can replace the chicken with soya. I am sure it would taste delicious! Off to this recipe…
Before ending this year, I would like to thank each and every one of you who still keep visiting the blog, reading it, trying the recipes and sharing your feedback. Please know that each and every word from all of you is really precious for me… I am sincerely hoping that this encouragement will keep pushing me forward in the coming year as well… 🙂
Baked Chicken Toast
- 500 gm boneless chicken breast
- 1 tsp ginger garlic paste
- 2 green chillies
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp cumin powder
- 3/4 tsp garam masala powder
- Salt to taste
- 6 slices of big bread
- 2 eggs
- Salt and pepper to taste
- Oil as required
- Grind ingredients from chicken to salt into a paste.
- Preheat oven to 180 degrees. Line a pan and brush with oil.
- Cut the bread into 12 pieces (halfway or diagonally) and set aside.
- Whisk the eggs with salt and pepper.
- Dip one slice of bread both sides and arrange on the tray. Repeat with all slices.
- Divide the ground chicken mixture on all the slices and spread as flat as possible.
- Bake for 15 minutes and then turn on the grill for 2 minutes.
- Serve warm with soup and salad.