Serves 4
This easy to eat finger-food is delicious dipped in a chutney mayo. Don’t forget the stand-up salad sticks.
Recipe Category

You will need

baking paper
baking tray
chopping board
sharp knife
2 soup plates
pastry brush

4 chicken breasts
1 x 100 g Ina Paarman’s Poultry Stuffing Mix
½ cup (125 ml) finely grated cheese (whatever you have in the fridge)
125 g butter, melted

4 T (60 ml) mayonnaise
3 T (45 ml) Ina Paarman’s Sweet Chilli Chutney or Ina Paarman’s Peach Apricot Chutney


Line a baking tray with baking paper.
Adjust the oven shelf to the middle position. Preheat the oven to 180°C.
Cut each chicken breast in half through the middle, so that you end up with 8 flat pieces.
Rub the Stuffing Mix and the cheese together on a soup plate.
Melt the butter in the microwave in another soup plate.
Brush both sides of one chicken schnitzel with the butter and then dip in the crumb mixture to coat on all sides.
Lay crumbed chicken on the prepared tray.
Bake for ± 15 minutes until golden. Leave to stand for 5 minutes.
Cut into 1 cm wide strips, lengthways.
Serve with chunky stand up salad sticks and our Chilli Chutney mixed with mayonnaise for dipping both the chicken strips and salad sticks.