3 tbsp tandoori paste (available from supermarkets) 3 tbsp low fat yoghurt 3 lean, skinless chicken breasts 24 plain rice crackers ¼ cup mango chutney Sprigs of fresh coriander, to garnish 1. Heat
|3 Tbsp||Low-fat yoghurt|
|3 Tbsp||Tandoori paste|
|3||Chicken breasts (Main)|
|2 sprigs||Fresh coriander|
|¼ cup||Mango chutney|
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- Heat oven to 190 deg C. Line an oven pan with baking paper. Place the tandoori paste and yoghurt in a small bowl and stir to combine.
- Smear the tandoori yoghurt mixture evenly over both sides of the chicken breasts. Bake for 18 minutes or until the chicken tests cooked. Remove to cool and refrigerate until needed.
- Thinly slice the chicken breasts. Spread the rice crackers out on a serving tray.
- Arrange two slices of chicken on each rice cracker. Top with half a teaspoonful of mango chutney and garnish with a sprig of coriander.