Peek-A-Boo Chicken Serves 4
600 to 700g boneless, skinless chicken
A good ¼ cup dried breadcrumbs
1 tablespoon Bittersweet Tandoori Blend
Baking paper, torn into 4 pieces the size of an A4 sheet of paper
Prepare chicken by cleaning off all fat and cutting into approx 8 even-ish strips. Preheat oven to 180°. On one flat dish pour a bit of olive oil. On another flat dish put the breadcrumbs and Bittersweet Tandoori Blend
and mix them together. Can add some salt at this time to your taste. Rub each piece with olive oil and then turn in the crumb mixture to coat. Place two pieces of chicken on each piece of baking paper. Create parcels by taking two opposite long sides of the paper and continuing to fold them together until they meet the top of the meat. Take the short ends and fold them to a triangle and tuck under the parcel as in photo. Place on baking sheet and bake until done, approx 25 minutes depending on size of strips. Your chicken will be moist, tender and full of flavour.