Low-Fat Chicken Strips With Sweet Chilli Yoghurt |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from the latest SFI magazine. It was so easy and so, so tasty I thought I would post it for the people who don't buy the magazine. Ingredients:
1 cup of stale breadcrumbs |
1/3 cup instant polenta |
1/4 cup parsley, chopped |
1 teaspoon garlic salt |
2 tablespoons of grated parmesan cheese |
12 (750 g) chicken tenderloins, trimmed |
2/3 cup natural yoghurt |
oil, for spraying |
dipping sauce |
1/2 cup natural yoghurt |
2 tablespoons sweet chili sauce |
1 garlic clove, crushed |
1 tablespoon fresh coriander, chopped |
Directions:
1. Preheat oven to 200°C.
2. Line 2 baking trays with baking paper.
3. Combine breadcrumbs, polenta, parsley, garlic salt and parmesan cheese in a bowl.
4. Place yoghurt in a separate bowl.
5. Dip chicken into the yoghurt, shaking off excess, place into breadcrumb mixture and coat well.
6. Place onto baking trays, spray with oil.
7. Bake for 15-20 minutes or until golden and cooked through.
8. Sauce - mix well in bowl, transfer to smaller bowls for serving.
9. Serve chicken with the dipping sauce and a salad.
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