Mediterranean Grilled Chicken Fingers Rsc Food

MEDITERRANEAN GRILLED CHICKEN FINGERS #RSC

Steps:

• For Chicken Strips.
• Slice Chicken breast thin and then cut into ¾ inch strips.
• Finelly chop the challots and parsley, squeeze the juice of lemon and mix well in a large bowl.
• Then add the Hidden Valley Original Ranch Seasoning Mix, oregano, salt and pepper to the mix and combine well.
• Place the Chicken strips in a Plastic Food Bag and pour in your mixture.
• Close bag and shake well until all Chicken Strips are coated evenly.
• Refrigerate closed bag of chicken strips for at least one hour or overnight.
• For Dipping Sauce.
• Peel, Seed and Puree half of Cucumber and combine in a medium bowl with the greek yogurt, dried dill, parmesan cheese and chives.
• Refrigerate mixture for at least one hour or overnight.
• Preparations.
• Spray a large grill pan with Olive Oil flavored cooking spray and heat to a medium temperature.
• Place chicken strips and grill for about 3 minutes on each side.
• When browned place in Serving Tray.
• Place Dipping Sauce in a bowl and place on Serving Tray next to the chicken strips.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
• Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
• Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).