Baked Chicken Strips with Mustard Dip

    Baked Chicken Strips with Mustard Dip

    19saves
    1hour35min


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    This healthy version of the popular deep-fried take-away snack will soon become a favourite. Serve hot, with oven-baked chips and fresh vegetables, or cold for a picnic or a packed lunch.

    Ingredients
    Serves: 4 

    • 550g chicken breast fillets
    • 2 tablespoons plain flour
    • 2 1/2 cups fresh wholemeal breadcrumbs
    • 1 garlic clove, crushed
    • 6 tablespoons wholegrain mustard
    • 1 tablespoon paprika
    • 2 eggs
    • lemon or lime wedges to serve
    • MUSTARD DIP
    • 150ml natural low-fat yogurt
    • 1 tablespoon wholegrain mustard
    • 1 tablespoon snipped fresh chives
    • pepper to taste

    Directions
    Preparation:55min  ›  Cook:40min  ›  Ready in:1hour35min 

    1. To make the mustard dip, mix together the yogurt, mustard, chives and pepper to taste. Spoon into a small serving bowl. Cover and chill until required.
    2. Meanwhile, slit open each chicken breast horizontally, then cut lengthways into thin strips. Place the flour in a large plastic bag, add the chicken strips and shake the bag until all the strips are coated in flour.
    3. Place the breadcrumbs, garlic, mustard and paprika in a large bowl, and mix together until well blended. Tip the mixture onto a large plate. Break the eggs onto a deep plate and lightly beat with a fork.
    4. Remove the chicken strips, one at a time, from the bag of flour, shaking off any excess, and dip first into the beaten egg and then into the breadcrumb mixture, pressing the breadcrumbs evenly over them. Arrange the strips on a large nonstick baking tray and chill for about 30 minutes.
    5. Preheat the oven to 200 degrees C. Bake the chicken strips for around 30–40 minutes or until they are golden-brown in colour and crisp in texture. Serve hot or cold, with the mustard dip and with lemon or lime wedges.

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    Reviews (1)

    LindaTrem
    0

    Delicious. I brined the breasts first and used part panko crumbs for crunch - 05 Nov 2015

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