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Adrian Richardson

Chicken Fingers rolled in Yoghurt, Parmesan & Sesame Breadcrumbs on Minted Peas


Chicken Fingers rolled in Yoghurt, Parmesan & Sesame Breadcrumbs on Minted Peas

This recipe is from episode 28 of Good Chef Bad Chef series 3.

Ingredients

Chicken fingers

  • 2 breast of chicken
  • 250g natural Yoghurt
  • ½ cup bread crumbs
  • 2 tbsp sesame seeds
  • 2 lemon
  • 2 tbsp honey

Minted Peas

  • 100g butter
  • 1 onion, finely diced
  • 8 garlic, cloves, crushed
  • 600g fresh (or frozen peas)
  • 1 cup water
  • ¼ cup mint leaves, roughly torn
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Method

Chicken fingers

  1. Slice chicken into finger strips.
  2. In a bowl mix yoghurt, salt and pepper (optional).
  3. Crumb breast fingers with yoghurt mix then with bread crumbs and sesame seeds.
  4. Roast on oven rack.
  5. Serve with lemon & mushy peas

Minted Peas

  1. Melt butter in a saucepan over medium heat. Add onion & garlic.
  2. Sweat for about 10 min (until onion soft & translucent).
  3. Add the peas to the pan & pour on the water.
  4. Bring to the boil, lower the heat & simmer for 5-8 minutes.
  5. Stir in mint. Season with salt & pepper.
  6. Crush the minted peas with a fork or blitz to make a coarse puree.
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