- 1 kg chicken tenderloins (Peter Bouchier - Available in-store)
- 250 grams Greek Procal yoghurt, or similar
- 4 tablespoons water
- 1-2 cloves crushed garlic
- 5 pieces multigrain sourdough bread slices
- 12 sprigs fresh thyme, leaves stripped and chopped
- 4 tablespoons parsley, chopped
- 1 lemon, grated rind only
- 1 cup parmesan cheese, grated
- 1-2 chopped chilli, or chilli flakes
- salt and pepper to taste
- lemon wedges, to serve
- Olive oil to brush the baking paper
- If your bread is not stale, lightly toast in a toaster, and when cool enough, tear into small pieces.
- Add the pieces to the food processor, and pulse until the bread begins to break down into even consistency.
- Combine the breadcrumbs, parsley, thyme, parmesan, chilli, salt, pepper and grated lemon rind in a bowl.
- Mix the yoghurt, water and garlic
- Set up a dipping station. Dip each tenderloin in the yoghurt mixture, then the breadcrumb mixture.
- Place the tenderloins on baking paper that has been brushed with olive oil. Drizzle some extra olive oil over the tenderloins if you wish.
- Bake for 20-25 minutes until golden and crisp at 200 degrees celsius
Tips and Tricks
You can replace the tenderloins with flattened chicken breasts. Great with coleslaw or any salad. I always cook up a big, big batch and that way we can eat left overs the next day.You can adjust the recipe to your needs.