Dukkah Crusted Chicken Strips
Servings: 4 or more people
Ingredients
For the marinade
- 1/2 cup olive oil
- juice of a lemon
- salt and pepper to taste
For the roasted red pepper mayo
- 3/4 cup mayonnaise
- 1 - 2 jarred roasted red peppers (depending on the size)
- splash of vinegar
- salt and pepper to taste
For the lagrimas
- 1 pound deboned chicken breasts, trimmed and cut or pounded to about 1/2" thick
- 1/2 cup dukkah store bought or make your own, more or less, for coating
Instructions
- Prepare the marinade, pour into a zip top bag and add the prepared chicken strips. Rotate to distribute the marinade. Set aside for at least 30 minutes.
- Meanwhile, prepare the roasted red pepper sauce by pulsing the ingredients in a food processor or blender until well mixed. Taste and adjust the flavor by adding more mayo, vinegar, salt and pepper as desired.
- When ready to cook, preheat the oven to 425°F/220°C and prepare a baking tray with vegetable oil (I use sunflower oil).
- Pour the dukkah into a shallow plate.
- Remove the chicken strips from the marinade and coat with the dukkah. Transfer to the baking tray.
- Bake for 10 - 15 minutes or until the chicken is cooked through and the dukkah is golden brown.
- Serve with the roasted red pepper mayo.