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Tuesday, April 15, 2008

Baked Chicken Strips with Home made Ranch Dressing

This yummy recipe was given to me by a girlfriendwho loves ranch dressing and always makes her own whenever a recipe requires it. Once you have made your own, you will never go back to the bought dressings again. I love this simple way of cooking chicken and I often serve this whenever having a summer party or barbecue. Serve it with a lovely fresh salad made with rocket, cherry roma tomatoes, cooked diced sweet potato and lebanese cucumber.


1/4 cup dijon mustard
1 tablespoon lemon juice
1 cup multigrain breadcrums (I use Krummies or make my own)
2 tablespoons finely chopped chives
800 g chicken tenderloins (thigh fillets)
lemon wedges

Whisk mustard and lemon juice in a bowl until well combined and smooth. Combine the breadcrumbs and chives in another bowl. Toss the tenderloins in mustard mixture to coat lightly then toss in breadcrumb mixture. Place tenderloins on a large oven tray lined with baking paper. Spray lightly with some olive oil spray and cook in a hot oven (200C) for 15 minutes or until lightly browned and cooked through. Serve chicken strips on salad with lemon wedges. Spoon over the ranch dressing.


1 cucumber, peeled and finely grated
1/2 cup light sour cream
1/2 cup buttermilk
1/4 reduced-fat mayonaise
2 tablespoons lemon juice
1 tablespoon finely chopped chives
1 green onion, finely chopped
1/4 teaspoon chilli powder

Whisk all ingredients together in a medium bowl until well combined.