Chilli, Rosemary & Parmesan Chicken Strips
4
peopleServes
15
minutesPreparation Time
20
min OvenCooking Time
Ingredients
- Chicken Strips
- ¼ cup (60 mL) olive oil
- 2 x skinless chicken breast fillets, cut into 8 to 10 strips
- ½ cup (45 g) grated parmesan cheese
- 1 ½ cups (200 g) fresh breadcrumbs
- ¼ tsp McCormick Onion Powder
- ¼ tsp McCormick Garlic Powder
- 2 tsp
- 1 tsp McCormick Organic Chilli Flakes
- Salad
- 1 small head (200g) broccoli, thick stems trimmed cut into florets
- 150 g baby kale leaves
- juice of a large lemon
- 2 tbsp (40 mL) olive oil
- 1 avocado, cut into 2 cm pieces
- 2 spring onions, thinly sliced
Directions
- Preheat oven to 200⁰C (180⁰C fan forced) place a baking rack over a baking paper lined tray and lightly grease rack with oil spray.
- Place oil in a medium bowl add chicken and toss to coat.
- In a plastic snap lock bag, combine parmesan cheese, bread crumbs, McCormick Onion Powder, Garlic Powder, Rosemary Leaves and McCormick Chilli Flakes.
- Toss chicken strips in the breadcrumb & cheese mixture and press crumb on to strips, coating evenly.
- Place strips onto prepared baking rack and bake for 20 minutes or until crisp and golden brown.
- To make salad; cook broccoli in boiling water until just tender, drain and refresh under cold water, set side.
- Place kale in a medium bowl, add ½ of the lemon juice and olive oil and using your hands massage the leaves until they begin to soften (1-2 mins). Add broccoli and remaining ingredients, season with salt and pepper to suit your tastes. Serve salad with chicken strips
Recipe Tip
#MyMcCormickCreation
