Low-Fat Chicken Strips With Sweet Chilli Yoghurt

• 1 cup of stale breadcrumbs
• 13 cup instant polenta
• 14 cup parsley, chopped
• 1 teaspoon garlic salt
• 2 tablespoons of grated parmesan cheese
• 12 (750 g) chicken tenderloins, trimmed
• 23 cup natural yoghurt
• oil, for spraying
• dipping sauce
• 12 cup natural yoghurt
• 2 tablespoons sweet chili sauce
• 1 garlic clove, crushed
• 1 tablespoon fresh coriander, chopped

1. Preheat oven to 200C.
2. Line 2 baking trays with baking paper.
3. Combine breadcrumbs, polenta, parsley, garlic salt and parmesan cheese in a bowl.
4. Place yoghurt in a separate bowl.
5. Dip chicken into the yoghurt, shaking off excess, place into breadcrumb mixture and coat well.
6. Place onto baking trays, spray with oil.
7. Bake for 15-20 minutes or until golden and cooked through.
8. Sauce - mix well in bowl, transfer to smaller bowls for serving.
9. Serve chicken with the dipping sauce and a salad.

breadcrumbs, instant polenta, parsley, garlic salt, parmesan cheese, chicken, natural yoghurt, oil, dipping sauce, natural yoghurt, sweet chili sauce, garlic, fresh coriander

Taken from www.food.com/recipe/low-fat-chicken-strips-with-sweet-chilli-yoghurt-260229 (may not work)