Prep Time:5 mins
Understanding food allergies and intolerances
Herby chicken strips with creamy dip
Cooking Time:30 mins
Serves:8 Adults
Cost:Medium
This will make your barbeque one to remember. The herbs add a great coating to the chicken and the tasty dip actually contains a cool vegetable: can you tell what it is yet?
Ingredients
- 4 chicken breasts
- 1 tablespoon of plain flour
- 1 medium egg, beaten
- 170g / 6 oz. of stuffing with herbs
- 75g / 2½ oz. piece of cucumber, peeled and grated
- 150ml / 5 fl oz. of low-fat, natural yoghurt
- Freshly ground black pepper, to taste
Method
- Slice each chicken piece into long strips
- Coat each strip evenly, first in flour, then egg, then the stuffing
- 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.
- Remove from the grill and leave to the side while you make the dip
- To make the dip, simply mix the cucumber with the yogurt
- Add some pepper to taste and serve in a bowl with the strips
What you will need
- Mixing bowl
Serving suggestions
Serve the chicken with the dip and a crispy fresh side salad
"You could also try other dips like yogurt and mint"
