Children like this recipe so much so sharing is a must. It contains everything kids love – chicken, crispy crust, flavors. And as they are baked, not fried, we love the recipe even more as we all know Lunchbox does not love fried food.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 3
- Difficulty Level Super easy and quick
Ingredients
- 2 skinned chicken breasts, sliced (400 g)
- 2/3 cup yogurt
- 1 tbsp Dijon mustard
- 2 garlic gloves, minced
- For the crust:
- 2 eggs beaten
- 100 g corn flour
- 1 tsp red pepper
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- Baking:
- 2 tsps sunflower oil
Nutrition Info
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150 g = 230 calories
Instructions
- Cut chicken breasts in fillets. In a bowl mix yogurt, mustard and garlic. Pour over chicken fillets, mix to coat and set in the fridge for at least 8 hours.
- Preheat oven to 200 C.
- In a plastic bag mix together the cornflour, red pepper, baking powder, salt and black pepper. In a bowl beat the eggs and in another bowl place the oats.
- Place each chicken fillet in the plastic bag. Shake to oat. Then dip into the eggs and finally into the oats. Make sure the fillet is evenly coated. repeat with the rest.
- Place on a lined oiled tray and spray with oil. Bake for 25-30 minutes, until oats are just starting to brown and the chicken is cooked through. Turn over and bake for another 15 minutes.
- Prepare the mango sauce.
- Servings : 3
- Ready in : 35 Minutes
- Course : Main courses
- Recipe Type : Chiken and paultry, Finger foods
- Ingredient : Baking powder, Chicken breast, Chicken fillets, Cornflour, Dijon mustard, Eggs, Flour, Garlic, Ground black pepper, Oats, Pepper, Red pepper, Red peppers, Salt, Sunflower oil, Yogurt
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