Easy Dinners – Low-fat chicken strips with sweet chili yoghurt
Low-fat chicken strips with sweet chili yoghurt
Serves 4
Prep time : 8 minutes
Cooking time : 15 minutes
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Ingredients
1 cup stale bread crumbs.
1/3 cup instant polenta.
1/4 cup chopped fresh flat-leaf parsley leaves.
1 teaspoon garlic salt.
2 tablespoons grated parmesan cheese.
12 chicken tenderloins, trimmed.
2/3 cup Natural Style yoghurt.
Canola oil cooking spray.
Mixed salad, to serve.
Sweet chili yoghurt
1/2 cup Greek yoghurt.
2 tablespoons sweet chili sauce.
1 garlic clove, crushed.
1 tablespoon chopped fresh coriander.
Method
Preheat oven to 200°C.
Line 2 baking trays with baking paper.
To a bowl add bread crumbs, polenta, parsley, garlic salt and parmesan and stir to combine.
Place yoghurt in separate bowl.
Dip chicken in yoghurt, shaking off excess.
Coat chicken in bread crumb mixture and arrange in a single layer on prepared trays.
Spray chicken with oil and bake for 15 minutes or until golden and cooked through.
Combine yoghurt, sweet chili sauce, garlic and coriander in a small bowl and mix well.
Serving
Serve chicken with sweet chili yoghurt and a leafy salad.
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