Chicken strips with sweetchilli yoghurt sauce...

Miss E's choice of her birthday treat....

• 1 kg of chicken tenderloins
• 2 tablespoon of parmesan cheese
• 1 cup stale breadcrumbs
• 1/3 cup polenta
• 1/4 cup chopped parsley leaves
• 1 teaspoon salt
• 2/3 cup of plain yoghurt

Mix the breadcrumbs, polenta, parmesan, chopped parsley and salt in a mixing bowl. Mix well. Dip chicken tenderloins in the yoghurt and shake the excess yoghurt. Then dip the chicken coated with yoghurt into the breadcrumbs mix. Line 2 baking trays with baking paper. Place the chicken on the trays and give a spray with spray oil. Baked at 200C for 15 minutes or until golden brown.

For sauce:

• 1/2 cup plain yoghurt
• 4 tablespoon sweet chilli sauce
• 1 garlic cloves - crushed
• 1 tablespoon chopped fresh coriander

Mix all the above ingredients in a bowl.

~sfi