This is a print preview of "baked Chicken Yogurt nut coated fingers" recipe.

baked Chicken Yogurt nut coated fingers Recipe
by Foodessa

baked Chicken Yogurt nut coated fingers

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.

For a dedicated post…refer to:
https://www.foodessa.com/2019/02/crispy-baked-chicken-breast-recipes.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
  Servings: 2 SERVINGS

Ingredients

  • . 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

Directions

  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 kitchen...Foodessa.com