Image by:

Rosemary and parmesan chicken strips

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

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

Mini hot cross bun doughnuts

2014-04-17 10:47
 
 

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

 
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.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
 

Today's Easy Weekday Meal

 
Monday
Creamy mushroom pasta
Lovely pasta with mushrooms, cream cheese and chives – comfort in a bowl.
Prep time:  5 min
Cooking time:  25 min
See this week's meals
 
 
 

Restaurants

 
I Love My Laundry Buitenkant (Cape Town)

I Love My Laundry, on Buitenkant in Cape Town, is a dim sum restaurant, vintage store and more.

 

Find a restaurant

 

Heard on Food24...

5 minute summer slushies
Pink lemonade slushies ready in 5 minutes. Read more...

 

Jobs - Find your dream job

Property - Find a new home

Travel - Look, Book, Go!

Escape winter, head to Mauritius

Escape winter by spending 7 nights in Mauritius' tropical bliss from R13 215 per person sharing. Includes return flights, airport transfers and accommodation.Book now!

Kalahari.com - shop online today

Up to 30% off appliances & homeware

Save up to 30% on appliances and homeware this Easter! Offer valid while stocks last. Shop now.

New range of appliances from Sunbeam

Kettles, toasters, fryers and more. Check them out now. Shop now!

The Real Meal Revolution(Book & eBook)

The goal of The Real Meal Revolution is to change your life by teaching you how to take charge of your weight and your health through the way you eat. Order now!

Prestigio healthcare solutions

Smart blood pressure monitor, body fat scale and smart body mass scale. Shop now!

Progressive homeware range

Snap fit measuring spoons, fresh herb keepers, microwave vegetable steamers, 4-in-1 can openers and more. Shop now!
 
 
There are new stories on the homepage. Click here to see them.