-
1
Preheat the oven to around 180C (fan assisted).
-
2
Stir your yoghurt (you must do this before adding the other ingredients or it may curdle).
-
3
Add the line juice and garlic puree.
-
4
In a separate bowl, mix your breadcrumbs, Thai spice, chili, and Sesame seeds.
-
5
Get a baking dish, and either spritz with cooking spray, or coat thinly with butter, depending on preference.
-
6
Slice your chicken into strips, then coat evenly (but not too thickly) with the yoghurt mixture.
-
7
Roll your chicken in the breadcrumb mixture, and transfer to the baking dish.
-
8
Repeat until you've coated all your chicken.
-
9
Spritz with cooking spray or put a TINY pat of butter on top of each piece.
-
10
Transfer to the oven and bake for approximately 30 minutes, or until golden brown.
-
11
If you prefer, you could do this recipe with whole chicken breasts - just lower the temperature of the oven to around 170C and bake for an hour.
-
12
The yogurt will help to keep it lovely and tender.
-
13
Alternatives can be made - instead of oriental flavors, you could use extra breadcrumb instead of sesame seeds and put fajita seasoning instead of Thai spice, or use Indian spices and serve with home made raita to dip.
-
14
Once cooked, leave to cool for 5 minutes.
-
15
I served mine in a wrap with salad and garlic yoghurt, but it would also go brilliantly with wedges.
