Rosemary and parmesan chicken strips

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


  • 12
    skinless, deboned free-range chicken breasts
  • For the marinade:
  • 180
    plain natural yoghurt
  • juice of a lemon
  • pinch
    white pepper
  • For the crust:
  • 3
    large day-old bread rolls
  • 625
  • 12
    stalk of fresh rosemary, leaves stripped
  • 200
    finely grated Parmesan cheese
  • 45
    olive oil
  • salt and freshly ground black pepper to taste
  • For the dip:
  • 125
    crème fraîche
  • 45
    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


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


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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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