Chicken strips with sweetchilli yoghurt sauce...

June 04, 2009
Miss E's choice of her birthday treat....

  • 1 kg of chicken tenderloins
  • 2 tablespoon of parmesan cheese
  • 1 cup stale breadcrumbs
  • 1/3 cup polenta
  • 1/4 cup chopped parsley leaves
  • 1 teaspoon salt
  • 2/3 cup of plain yoghurt
Mix the breadcrumbs, polenta, parmesan, chopped parsley and salt in a mixing bowl. Mix well. Dip chicken tenderloins in the yoghurt and shake the excess yoghurt. Then dip the chicken coated with yoghurt into the breadcrumbs mix. Line 2 baking trays with baking paper. Place the chicken on the trays and give a spray with spray oil. Baked at 200C for 15 minutes or until golden brown.
For sauce:
  • 1/2 cup plain yoghurt
  • 4 tablespoon sweet chilli sauce
  • 1 garlic cloves - crushed
  • 1 tablespoon chopped fresh coriander
Mix all the above ingredients in a bowl.