The Kitchen Garden Project
By Jamie Oliver
45 mins plus marinating time
Not Too Tricky
serves 6
Recipe From
Ingredients
1 x Minty yoghurt dip recipe
2 x 200g skinless chicken breasts
olive oil
1 lemon
2 to 3 thick slices of bread (roughly 120g)
1 teaspoon sweet smoked paprika
sea salt and freshly ground black pepper
Top Tip
Try adding an extra herb or two to the dip along with, or instead of the mint – dill and parsley work well, but use whatever you’ve got growing that looks healthy and strong.
Make sure the chicken is laid out on the baking tray in a single layer – this will help it to cook evenly.
Method
Kids love this one – get them involved in the prep by coating the chicken in breadcrumbs.
- Add ½ x Minty yoghurt dip recipe to a mixing bowl, and place the remaining half in a small bowl in the fridge covered with clingfilm.
- On a chopping board, carefully cut the chicken lengthways into 2cm strips, then add to the bowl of dip.
- Wash your hands, the board and the knife, then mix everything together with a spoon, making sure the chicken is well coated in the dip.
- Cover with clingfilm and place in the fridge for around 30 minutes to marinate. Meanwhile…
- Preheat the oven to 190°C/375°F/gas 5.
- Lightly grease a baking tray with olive oil, then put aside.
- Using a microplane, finely zest the lemon onto a clean chopping board.
- Tear the bread into rough chunks, add to a food processor and whiz until fine.
- Put the breadcrumbs into a mixing bowl, then add the lemon zest, paprika and a tiny pinch of salt and pepper and mix well.
- Tip the breadcrumbs out onto a large plate.
- Remove the chicken from the fridge then, one by-one, dip and turn each piece of chicken in the breadcrumbs to coat.
- Place onto the greased baking tray, leaving a small gap between each piece, then wash your hands.
- Drizzle with 1 tablespoon of olive oil.
- Use oven gloves to place in the hot oven and bake for 20 to 25 minutes, or until golden and cooked through.
- Serve the chicken strips on a serving plate with the small bowl of Minty yoghurt dip from the fridge (do not use any of the excess dip from the bowl of raw chicken) and a fresh tomato salad.
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