Spicy Crumbed Strips With Zesty Lemon Dip

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Ingredients

600g (skin removed) chicken, turkey, pork or whatever you have left, cut into 1cm thick strips

1/3 cup plain flour

2 egg whites, beaten lightly

1 1/2 cups Kellogg’s® All-Bran®, crushed lightly

1/2 cup breadcrumbs or crushed Cheez-It® (just blitz any stale bread you may have lying around or Cheez-It if you have managed to not eat them all)

1 tablespoon paprika

2 teaspoons hot chilli powder

1/3 cup finely chopped fresh flat-leaf parsley

cooking oil spray

Zesty lemon dip

3/4 cup reduced-fat natural yoghurt

1 teaspoon finely grated lemon rind

1 teaspoon lemon juice

Preheat the oven to moderately hot (200°C/180°C fan-forced).
Toss chicken in flour; shake away excess.
Coat chicken in egg white then combine Kellogg’s® All-Bran®, breadcrumbs, spices and parsley.
Cover; refrigerate 15 minutes. Place chicken in a single layer on lightly greased oven trays; spray chicken with cooking oil spray.
Bake, uncovered, in a moderately hot oven for about 10 minutes or until chicken is cooked through.
Meanwhile, combine all ingredients for lemon dip in a small bowl.
Serve chicken strips with lemon dip and a fresh green salad if desired.