Rosemary and parmesan chicken strips

Serve with a cous cous or fresh green salad.
 
Image by:
Recipe from: 3 December 2010
Preparation time: 5 mins
Cooking time: 20 mins
 
 

Ingredients

 
  • 12
    skinless, deboned free-range chicken breasts
  • For the marinade:
  • 180
    ml
    plain natural yoghurt
  • juice of a lemon
  • pinch
    white pepper
  • For the crust:
  • 3
    large day-old bread rolls
  • 625
    ml
    crumbs
  • 12
    cm
    stalk of fresh rosemary, leaves stripped
  • 200
    ml
    finely grated Parmesan cheese
  • 45
    ml
    olive oil
  • salt and freshly ground black pepper to taste
  • For the dip:
  • 125
    ml
    crème fraîche
  • 45
    ml
    mayonnaise (Hellman's or home made)
  • finely grated zest and juice of small lemon
  • salt and freshly ground black pepper to taste
Servings: Change Serving
 
 

Method

 
Cut the chicken breasts into slender strips, each about the length of your index finger. Here's how: first remove the little 'fillet' piece on the underside of the breast. Then cut the breast in half horizontally so you have two 'leaves'. Cut each leaf into three or four strips.

Put the yoghurt, lemon juice and pepper into a plastic or glass bowl and add the chicken strips. Mix well, using your hands. Set aside to marinate two or so hours (but not longer than three).

Now make the crumb mixture (do this immediately, so the crumbs can dry out a little while the chicken marinates). Tear the bread into pieces and place in the goblet of a liquidiser or the bowl of a food processor fitted with a metal blade. Add the rosemary leaves. Whizz until you have a fairly fine crumb (but don't over-process the crumbs, or you'll end up with green dust). Tip the crumbs into a large shallow platter and add the grated Parmesan. Season with salt and pepper. Place the platter, uncovered, in the fridge, which will help dry out the crumbs.

To make the dip, combine the creme fraiche, yoghurt and mayonnaise in a bowl. Stir in the lemon zest and juice. Set aside.

Remove the crumbs from the fridge and sprinkle with three tablespoons of olive oil. Using your fingertips, gently rub the olive oil into the crumbs, as you would if you were making a pastry. 

Tip the chicken strips into a colander set over the sink and allow to drain for a few minutes. Season with a little more salt and pepper. Add a few chicken strips - six or so at a time - to the bread crumbs and turn them over a few times, patting down firmly so that the crumbs stick. Repeat with the remaining chicken strips.

If you're going to cook these immediately, preheat the oven to 210ºC. Place a large non-stick baking sheet in the oven to heat through for ten minutes. If you're making these in advance, arrange the crumbed strips on a baking sheet or platter, and place, uncovered, in the fridge for up to three hours.

To cook, place the strips on the preheated baking sheet. Bake, in the middle of the oven, for 12-15 minutes, or until the strips are golden brown and sizzling, and just cooked through. Serve piping hot, with the dip.

Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa's blog click here.
 

Read more on: poultry
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
White pepper
Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
/Food

Instagram: @Food24_sa

 

Today's Easy Weekday Meal

 
Monday
Lemon, zucchini and chilli carbonara
This is a fresh and light pasta that is perfect for spring or summer.
Prep time:  15 min
Cooking time:  15 min
See this week's meals
 
 
 

Restaurants

 
Nu Health Food Cafe ( Green Point)

Experience natural goodness and embrace the healthier you at the new Nü Health Food Café.

  • The Oak Leaf
    Beautiful venue and lovely staff but so sadly let down by their food and horridly ove...
  • Caffe Fresco Benmore Gardens (Sandton)
    Great service from the waiters and delicious food yet racist managers and with a nerv...
  • The Oak Leaf
    I recently attended the Oak Leaf for a private function. The venue is lovely but that...
 

Find a restaurant

 
 
 

Jobs - Find your dream job

Property - Find a new home

Travel - Look, Book, Go!

Magical Massinga

Spend 5 nights at the gorgeous Massinga Beach Lodge in Mozambique and only pay for 4 from R13 220 per person sharing. Includes return flights, accommodation, transfers and romantic turndown.Book now!

Kalahari.com - shop online today

Top 20 health books for 2014

Start eating and living a healthy lifestyle using guidelines and tips from these top health cookbooks. Shop now!

Up to 20% off Russell Hobbs coffee machines

Listen up coffeeholics, save up to 20% on Russell Hobbs coffee machines at kalahari.com. Offer valid while stocks last. Shop now!

Mellerware Vision Glass Cordless Kettle now R299

This neatly shaped glass kettle is presented with a beautiful blue light and stainless steel trimmings and offers attractive design and functionality to your kitchen area. Now R299. Buy now!

Food steamers

Eat healthy with our range of food steamers. Shop now!

Jamie Oliver homeware

Knife sets, blenders, steamers, frying pans and so much more. Shop now!
 
 
There are new stories on the homepage. Click here to see them.