The Kitchen Garden Project
By Jamie Oliver
Recipe From
The Kitchen Garden Project
By Jamie Oliver
1 x Minty yoghurt dip recipe
2 x 200g skinless chicken breasts
olive oil
1 lemon
2 to 3 thick slices of bread (roughly 120g)
1 teaspoon sweet smoked paprika
sea salt and freshly ground black pepper
Try adding an extra herb or two to the dip along with, or instead of the mint – dill and parsley work well, but use whatever you’ve got growing that looks healthy and strong.
Make sure the chicken is laid out on the baking tray in a single layer – this will help it to cook evenly.
Kids love this one – get them involved in the prep by coating the chicken in breadcrumbs.
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