Low-Fat Chicken Strips With Sweet Chilli Yoghurt

Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Nutrition

  • 1 cup of stale breadcrumbs
  • 13 cup instant polenta
  • 14 cup parsley, chopped
  • 1 teaspoon garlic salt
  • 2 tablespoons of grated parmesan cheese
  • 12 (750 g) chicken tenderloins, trimmed
  • 23 cup natural yoghurt
  • oil, for spraying
  • dipping sauce
  • 12 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.