Celebrate Food Revolution Day
Food Revolution Day is a global campaign to put compulsory practical food education on the school curriculum. Jamie Oliver passionately believes that by educating children about food in a fun and engaging way, we can equip them with the basic skills they need to lead healthier, happier lives, for themselves and their future families.
CRUNCHY CHICKEN PIECES WITH A HERBY YOGHURT DIP
Crunchy Chicken Pieces1 hour 20 minutes, plus marinating Serves 4
Delicious, tender chicken with a spiced crust
YOU WILL NEED
2 mixing bowls
Baking tray (roughly 25cm x 30cm)
Food processor (standard blade)
4 sprigs of fresh mint
1/4 clove of garlic
200g natural yoghurt
freshly ground black pepper
2 x 200g free-range skinless chicken breasts
2 to 3 thick slices of bread (roughly 120g)
1 teaspoon sweet smoked paprika
- Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
- Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
- Cut 1 lemon in half.
- Squeeze the juice into a bowl, using your fingers to catch any pips.
- Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
- Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
- Have a taste and add a squeeze more lemon juice, if you think it needs it.
- Add half the herby yoghurt to a small bowl and place in the fridge covered with clingfilm.
- On a chopping board, carefully cut the chicken length-ways into 2cm strips, then add to the bowl of dip.
- Wash your hands, the board and the knife, then mix everything together with a spoon, making sure the chicken is well coated in the dip.
- Cover with clingfilm and place in the fridge for around 30 minutes to marinate.
- Preheat the oven to 1900C, 375 degrees, gas 5.
- Lightly grease a baking tray with olive oil.
- Using a microplane, finely zest the remaining lemon onto a clean chopping board.
- Tear the bread into rough chunks, add to a food processor and whiz until fine.
- Put the breadcrumbs into a mixing bowl, then add the lemon zest, paprika and a tiny pinch of salt and pepper and mix well.
- Tip the breadcrumbs out onto a large plate.
- Remove the chicken from the fridge then, one- by-one, dip and turn each piece of chicken in the breadcrumbs to coat.
- Place onto the greased baking tray, leaving a small gap between each piece, then wash your hands.
- Drizzle with 1 tablespoon of olive oil.
- Use oven gloves to place in the hot oven and bake for 20 to 25 minutes, or until golden and cooked through.
- Serve the chicken strips on a serving plate with the small bowl of the herby yoghurt dip from the fridge (do not use any of the excess dip from the bowl of raw chicken) and a fresh tomato salad.
Fat (g) 8.3
Sat fat (g) 2.5
Protein (g) 29.1
Carbs (g) 16.5
Sugar (g) 4.3