08045845678
0
Facebook
X
WhatsApp
Email
Peri Peri Chicken Tenders
Program: Convection, Micro power level
Cook Temp: 180°C, 100% Micro power level
Cook Time: 45mins
Ingredients
- 400gms Boneless chicken strips
- 2 tsp paprika
- Salt and pepper, to taste
- 2 nos Eggs
- 90gms Cornflakes
- ½ tbsp olive oil
- 4 Chopped shallots
- 2 cloves of garlic
- 4 tbsp tabasco sauce
- 2 tbsp Cream Cheese
- 1 tbsp peri peri seasoning
- ½ tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- 3 tbsp boiling water
- ½ tbsp parsley chopped
- 1 tsp Cajun spice mix
Preparation
- Preheat the oven to 180°C
- Add boneless chicken strips, cajun seasoning, paprika and salt to a large bowl, then mix until chicken strips are coated. Add cornflakes to a separate bowl and break up until small pieces.
- In a separate bowl, whisk together eggs. Dip each chicken strip in egg, then cornflakes until coated all over. Place coated chicken on a lined baking tray and bake for 15mins, until golden and crispy on the outside.
For the creamy cajun sauce:
- Heat olive oil in a microwave safe bowl for 2min at 100% micro power level, then add shallot and garlic.
- Sauté for 3mins at 100% micro power level, until soft, stirring regularly, then add tomato puree, cream cheese, peri peri seasoning, hot water and stir to combine and continue for 5min.
- Stir in cajun seasoning, parsley , cook until sauce thickens, 2mins.
- Finally, add vinegar, tabsco, salt and pepper.
- Combine cooked chicken strips with creamy Cajun spice sauce.
