There are lots of variations to my homemade chicken dippers. See the Handy Hints at the bottom of the page. It is also a great recipe to get the kids to make.
Serves 2 – 4 depending on the age (or how greedy) your children are
2 chicken breasts
2 slices of bread
1 tbsp olive oil
4 tbsps Greek yoghurt
1 tbsp Tomato Ketchup
4 tbsps Creme fraiche
Handful of fresh mint
Preheat the oven to 200C/180C fan/gas 6 and grease an oven tray with the olive oil.
Slice the chicken breasts into strips and put to one side. Put the bread into a food processor and blitz until they resemble breadcrumbs and empty onto a plate. Beat the egg in a bowl.
Line up the chicken, egg, breadcrumbs and oven tray.
Take a piece of chicken and dip it into the egg followed by the breadcrumbs and place on the oven tray. Repeat until all the chicken has been used up. Cook in the oven for approximately 20 minutes until the chicken is cooked through and the breadcrumbs have turned a golden brown.
Serve with potato wedges, sliced vegetables and dips.
Dip One mix the creme fraiche with the tomato ketchup in a bowl.
Dip Two add the cucumber and mint into a food processor and blitz, alternatively chop very finely. Empty into a bowl and stir in the Greek yoghurt.
- Replace the egg with pesto or natural yoghurt.
- Add herbs to the breadcrumbs when making breadcrumbs in the food processor.
- Use quick polenta grains instead of breadcrumbs.
- Dips – anything you fancy – hummus, sour cream and chive or guacamole.
- Use any type of bread to make the breadcrumbs.