Method

1. Slice each chicken piece into long strips
2. Coat each strip evenly, first in flour, then egg, then the stuffing
3. Place on a wire rack and grill until there is no pink meat left and the strips are piping hot the whole way through - check this by placing the strips on a clean plate and cutting into the centre with a clean knife. If you have a meat thermometer, check they have reached 75 degrees celsius.
4. Remove from the grill and leave to the side while you make the dip
5. To make the dip, simply mix the cucumber with the yogurt
6. Add some pepper to taste and serve in a bowl with the strips