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Low-Fat Chicken Strips With Sweet Chilli Yoghurt

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“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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

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.

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