Check down below for the written recipe 🙂
Thank you so much for watching! Give a thumbs up if you liked the video and don’t forget to subscribe for more recipes, DIYs etc.
Lots of love,
Chiara (and Evie this time!)
Ingredients:
400 gr chicken breast
120 gr breadcrumbs
1 lemon
1 tsp smoked paprika
salt & pepper
a drizzle of olive oil
For the yoghurt dip you’ll need:
200 gr natural yoghurt
7 or 8 leaves of fresh mint
1 clove of garlic
another lemon
some salt & pepper
Start by chopping the mint leaves into small strips. Add them to the yoghurt and stir it in. Next, zest 1 lemon and add the zest to the yoghurt. Also, add the juice of half a lemon and stir it in.
Crush your clove of garlic and mix it in. Add some pepper & salt to taste.
Pour half of the yoghurt mixture into another bowl to use as a dip later on. You’ll use the remaining yoghurt to marinade the chicken.
Now, on a clean cutting board and with a clean knife, cut the chicken lengthways into bite size strips.
Put the chicken pieces in a bowl and add the yoghurt marinade.
Mix the chicken and marinade until all the pieces of chicken are well-coated.
Put some cling film over the top and leave it in the fridge to marinade for 30 minutes.
In the mean time, first preheat your oven to 190 degrees celsius.
Then you want to prepare your baking tray. First, place a sheet of parchment paper on the tray, drizzle a little olive oil on the parchment paper and spread evenly. Set the tray aside.
Now pour your breadcrumbs onto a big plate. Add the zest of one lemon. Add a teaspoon of smoked paprika, some salt & pepper and combine everything.
Once your chicken has marinated for half an hour, you can start coating it with the breadcrumbs. You want to do this one piece at a time. The yoghurt will make the breadcrumbs stick to the chicken. Make sure the chicken is completely covered by the breadcrumbs. Then simply place the chicken on the baking tray. Repeat the same process with all the pieces of chicken.
Now put your chicken in the oven for about 20-25 minutes. Flip the pieces over after about 15 minutes, this way the bottom can get a nice color as well.
Best when served hot with the herby yoghurt dip 🙂
Enjoy!
source
0 Comments