baked Chicken Yogurt nut coated fingers Recipe

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Yogurt 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.

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Servings: 2 SERVINGS


  • . 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


  1. > 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.
  2. . 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.
  3. . >> Coating: Generously coat the chicken fingers into the breadcrumbs and nuts. Gently place them onto the prepared pan.
  4. . BAKE for 15-20 minutes. Remove from the oven and let them rest for 5 minutes before serving.
  5. . Can also be served with a dipping sauce of choice.
  6. . Flavourful wishes from Claudia's


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