A great snack or light lunch ‒ excellent as a lunch box meal. Pack in a cooler bag so it doesnʼt spoil by lunch time.
Cooking time: 10 min
Serves 6 or more
YOU WILL NEED
4 chicken fillets
250 ml (1 cup) dried breadcrumbs
20 ml (4 tsp) chicken spice
freshly ground black pepper
2 eggs, whisked
45 ml (3 tbsp) oil
125 ml (½ cup) baby tomatoes
1 cucumber, diced
4 carrots, peeled and cut into small sticks
1. Place the chicken fillets on a chopping board and flatten them, using a meat mallet or rolling pin. Mix the bread crumbs with the chicken spice and black pepper. Dip the chicken in the egg and then in the breadcrumbs.
2. Heat oil and fry the crumbcoated chicken fillets for 3-4 minutes on either side until cooked.
3. Cut into strips and thread each strip on a toothpick, in a zigzag pattern, with the tomatoes, cucumber and carrot.
Serve as a snack with fruit kebabs and juice.
TIP Cut off sharp points on cocktail sticks for small kids.
DRUM,28 October 2010