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Add a photoYogurt has worked out to be the perfect tenderizer and flavour carrier. Light coatings adhere to yogurt marinated chicken avoiding to do the typical triple setup. Placing a cooling rack in a pan allows for these coated chicken preparation to bake perfectly so that the fried texture is not missed.
For a dedicated post…refer to:
https://www.foodessa.com/2019/02/crispy-baked-chicken-breast-recipes.html
Raciónes: 2 SERVINGS
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Ingredientes
- . 2 medium sized, boneless, skinless chicken breasts (sliced into thick finger portions)
- . > Yogurt marinade:
- . 1/2 cup plain 'Greek' yogurt
- . 1 Tbsp. Dijon mustard
- . 1 Tbsp. Tomato paste
- . 1 tsp. each sea salt and granulated garlic powder
- . 1 tsp. mild paprika
- . 1/2 tsp. each dried herbs: basil, marjoram, sage
- . >> Coating:
- . 1/4 cup dry breadcrumbs of choice
- . 1/4 cup roasted nuts of choice, crushed
Direcciones
- > Yogurt marinade: In a small-medium size, glass container, add the ingredients from the marinade. Stir to combine. Add the chicken fingers and turn them over a few times. Cover and refrigerate for a minimum of 1 hour up to overnight is best.
- . Assembly: Pre-heat the oven to 375F. Position the rack on the second level from the bottom. Prepare a rack onto a shallow pan. Line the bottom with an aluminium foil.
- . >> Coating: Generously coat the chicken fingers into the breadcrumbs and nuts. Gently place them onto the prepared pan.
- . BAKE for 15-20 minutes. Remove from the oven and let them rest for 5 minutes before serving.
- . Can also be served with a dipping sauce of choice.
- . Flavourful wishes from Claudia's kitchen...Foodessa.com
