Ingredients
- 3−4 chicken fillets, cut into strips
- Salt and freshly ground black pepper
Coating
- 180 ml dried breadcrumbs
- 60 ml (4 tablespoons) Parmesan cheese, finely grated
- 20 ml dried oregano
- 5 ml (1 teaspoon) garlic powder
- 5 ml (1 teaspoon) onion powder
- 15 ml (1 tablespoon) chicken stock powder
- 3 large eggs
Brush with
- 30 ml (2 tablespoons) butter, melted
Beetroot hummus
- 250 g (1 medium-sized) cooked and diced beetroot, store-bought or home-cooked
- 410 g tin chickpeas, liquid drained
- 60 ml (4 tablespoons) soft and smooth Danish feta
- juice and zest of ½ lemon
- 2 large cloves of garlic, crushed
- 15 ml (1 tablespoon) tahini paste, or your favourite nut butter
- 60 ml (4 tablespoons) virgin olive oil
- salt and freshly ground black pepper, to taste.
Method
- Preheat the oven to 180°C and lightly grease a baking tray with cooking spray. Season the chicken strips with salt and pepper and set aside.
- In a medium-sized bowl, mix together all the coating ingredients except the eggs. Transfer this mixture to a flat plate.
- In a measuring jug, whisk the eggs thoroughly. Pour into a flat dish.
- Coat each chicken strip in the whisked eggs, then dip each strip into the coating mixture. Repeat this egg-and-coating mixture step. Make sure all the strips are evenly coated.
- Place the individual strips on the prepared baking tray. Brush each strip with the melted butter.
- Bake for 5 minutes on one side, turn, and bake for another 2 minutes on the other side until cooked and crispy on both sides.
- Serve with the beetroot hummus as your accompaniment.
- To make the beetroot hummus: Place the beetroot hummus ingredients for in a food processor. Blitz the ingredients. Stop and push the mixture down to compress it in between to help achieve a smooth, velvety texture. Serve as a deliciously filling dip, or place in a sterilised container and chill in the fridge for later use.
