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David has been enjoying these chicken fingers with salad this summer.
500g chicken breast fillets, cut into strips
1 clove of garlic
cup of plain yoghurt
1 tablespoon of lemon juice
1 tablespoon of chopped parsley
salt and pepper
cup of grated parmesan cheese
 cup of fresh breadcrumbs
olive oil

In a large bowl mix the garlic, yoghurt, lemon juice. Stir the chicken strips into the yoghurt mixture and cover the bowl with plastic wrap.  Refrigerate the chicken and marinade for 2 hours or overnight.
Preheat the oven to 200 degrees Celsius.
In another bowl mix the parmesan, breadcrumbs, parsley and salt and pepper.  Remove the chicken from the marinade, piece by piece, letting the extra marinade drip off into the bowl then roll the strip in the breadcrumb mixture.

Lightly brush a baking tray with olive oil.  Lay the chicken in a single layer on the tray and bake in the oven for 15 minute or until golden.

Leave to cool a little before serving with salad or your favourite vegetables.

Apparently these are just as nice cold as they are hot.