Not-fried chicken

It's everything the kids love - except the grease!

Serves 5 to 6  Prep Time 7 minutes  Cooking Time 20 miutes

600 grams chicken thigh fillets,
          cut into finger-like strips
salt and pepper, to season

For the marinade
1 cup yogurt
           (Click to see How to Make Yogurt)
3 tablespoons mustard

For the breading
3/4 cup cornflakes, crushed
3/4 cup croutons
          (To make your own croutons, see slide # 1 of 5 Fresh Ideas for Day-old Bread )

For the dip
store-bought tomato salsa
          (Click to see our list of salsa recipes)
1/2 cup yogurt plus 1 tablespoon mustard

1  Preheat oven to 350ºF. Line a baking tray with parchment paper. Set aside.

2  Wash chicken under cold running water and pat dry.

3  Season chicken strips with salt and pepper; set aside.

4  Make the marinade: In a bowl, combine yogurt and mustard.  Set aside. Marinate for at least 5 hours.

5  Make the breading: To crush the cornflakes, place cornflakes in a resealable plastic bag; seal. Pound coarsely using a rolling pin. (If unavailable, use a small can, jar, or bottle to crush the cornflakes.). Repeat procedure with croutons.

6  Coat chicken: Roll in crushed cornflakes and croutons.

7  Bake for 20 minutes on prepared baking tray.

8  While baking, make the dip: In a bowl, mix together salsa and yogurt-mustard.

Photography by Majoy Siason | Food Prep by Abbey Weston (For more, visit Beeinthekitchen.blogspot.com) | Styling by Aimee Morales

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