Categories: February

Ingredients

• 150g cornflakes
• 2 tbsp plain flour
• 2 egg whites, lightly beaten
• 500g skinless chicken breast fillet, cut into large pieces
• olive oil spray
• 250ml low-fat yogurt
• 1 small carrot
• 1/2 small cucumber, deseeded and grated
• 2 garlic cloves, crushed
• 2 tsp lemon juice

Directions

1. eheat the oven to 180˚C/fan 160˚C/gas 4.

2. Put the cornflakes in a food processor and process into crumbs. Put the cornflake crumbs, flour and egg whites in three separate shallow dishes. Dip each chicken piece in flour to lightly coat, then dip in egg white and finally in the cornflake crumbs to coat all over. Put on a baking tray, spaced apart, and lightly spray with oil. Bake for 10 minutes, then turn the chicken over, return to the oven for 10 minutes or until golden and cooked through.

3. Meanwhile, to make the yogurt dipping sauce, place all the ingredients in a bowl, season and stir to combine. Serve the chicken with the sauce and a green salad.

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