Low-fat Chicken Strips With Sweet Chilli Yoghurt

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup of stale breadcrumbs
• 1/3 cup instant polenta
• 1/4 cup parsley, chopped
• 1 teaspoon garlic salt
• 2 tablespoons of grated parmesan cheese
• 12 (750 g) chicken tenderloins, trimmed
• 2/3 cup natural yoghurt
• oil, for spraying
• dipping sauce
• 1/2 cup natural yoghurt
• 2 tablespoons sweet chili sauce
• 1 garlic clove, crushed
• 1 tablespoon fresh coriander, chopped

Recipe

• 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.