Tuesday, 5 February 2008

Low-Fat Chicken Strips with Sweet Chilli Yoghurt

Really nice low-fat take on chicken strips.


1 cup stale breadcrumbs
1/3 cup polenta
1/4 cup chopped parsley
1 tsp garlic salt
2 tbsp grated parmesan
12 chicken tenderloins
2/3 cup natural yogurt
1/2 cup natural yoghurt extra
2 tbsp sweet chilli sauce
1 clove garlic crushed
1 tbsp chopped fresh coriander


Preheat oven to 200 degrees celcius and line two baking trays with greaseproof paper.
Combine breadcrumbs, polenta, parsley, garlic salt and parmesan in a bowl. Place yoghurt in a seperate bowl.
Dip each tenderloin in the yoghurt and then the crumb mixture. Place on the trays and spray with oil.
Bake for 15 minutes or until golden brown.
Put extra yoghurt, sweet chilli sauce, garlic and coriander in a bowl mix well and serve with the chicken.

No comments: