Name: Rosemary and parmesan chicken strips
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Cuisine: Ingredients
Ingredients: 12 chicken breast fillets skinned; 180 ml yoghurt natural; lemon juice only; pinch white pepper; 3 bread rolls; 12 cm rosemary leaves stripped; 200 ml parmesan cheese finely grated; 45 ml fresh chillies 573; salt and freshly ground black pepper to taste; 125 ml crème fraîche; 45 ml mayonnaise Hellmans or homemade; lemon zest and juice; salt and freshly ground black pepper to taste

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Ingredients (13)

12	chicken breast fillets — skinned

For the marinade:

180 ml	yoghurt — natural
	lemon — juice only
pinch	white pepper

For the crust:

3	bread — rolls

CRUMBS

12 cm	rosemary — leaves stripped
200 ml	parmesan cheese — finely grated
45 ml	fresh chillies — 573
	salt and freshly ground black pepper — to taste

For the dip:

125 ml	crème fraîche
45 ml	mayonnaise — Hellmans or homemade
	lemon — zest and juice
	salt and freshly ground black pepper — to taste

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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.