Recipe of Ultimate Sophie's yogurt dipped oriental breadcrumb chicken

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We hope you got benefit from reading it, now let's go back to sophie's yogurt dipped oriental breadcrumb chicken recipe. You can have sophie's yogurt dipped oriental breadcrumb chicken using 12 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Sophie's yogurt dipped oriental breadcrumb chicken:

1. Provide of other.
2. Provide of chicken breasts.
3. Provide of cooking spray or butter.
4. Take of yogurt.
5. Get of natural yoghurt (I prefer low fat).
6. Take of garlic puree.
7. Take of lime juice.
8. Use of breadcrumb.
9. Get of breadcrumbs (I made my own using two slices of whole meal bread).
10. Provide of Sesame seeds.
11. Use of chilli powder.
12. You need of Thai 7 spice.

Steps to make Sophie's yogurt dipped oriental breadcrumb chicken:

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

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